Shakedown Social

John LeachI thought the only way to preserve tomatoes was to cook them down into a sauce, but last year we just froze a load of fresh cherry tomatoes from the garden and it's worked out perfectly. We just washed, dried and bagged them.They don't defrost back to fresh state obviously but are great for cooking with. I just grab a handful from a bag, microwave for a minute and chuck them in a pasta or a curry or whatever.<a href="https://mastodon.social/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a> <a href="https://mastodon.social/tags/gardening" class="mention hashtag" rel="nofollow noopener" target="_blank">#gardening</a>

Merlin Makes<a href="https://kolektiva.social/tags/Introduction" class="mention hashtag" rel="nofollow noopener" target="_blank">#Introduction</a> I've been on Mastodon for quite some time now, but under another name. I started a new account because I decided to take a step back from world news, collapse, climate change, hunger, war, fascism and inequality. In short less doom and gloom and a little bit of positive small scale projects that might also inspire or help others.With this account I'll focus more on my day to day life, the things I do and make.Of course I sometime still will post concerning subjects that provoke my rage or frustration. Sorry, it's not all moonshine and roses.Having said that, I've a broad range of subjects that have my interest, so hopefully something useful will stick with you.From my profile text:<a href="https://kolektiva.social/tags/Collapse" class="mention hashtag" rel="nofollow noopener" target="_blank">#Collapse</a> aware person, born @ 320 ppm CO2, world population 3.1 billion.Fighting depression and <a href="https://kolektiva.social/tags/sadness" class="mention hashtag" rel="nofollow noopener" target="_blank">#sadness</a> by doing some positive and small scale things that might help people.Too many interests, like: <a href="https://kolektiva.social/tags/DIY" class="mention hashtag" rel="nofollow noopener" target="_blank">#DIY</a> <a href="https://kolektiva.social/tags/SelfReliancy" class="mention hashtag" rel="nofollow noopener" target="_blank">#SelfReliancy</a> <a href="https://kolektiva.social/tags/LowTech" class="mention hashtag" rel="nofollow noopener" target="_blank">#LowTech</a> <a href="https://kolektiva.social/tags/gardening" class="mention hashtag" rel="nofollow noopener" target="_blank">#gardening</a> <a href="https://kolektiva.social/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://kolektiva.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://kolektiva.social/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a> <a href="https://kolektiva.social/tags/ReUse" class="mention hashtag" rel="nofollow noopener" target="_blank">#ReUse</a> <a href="https://kolektiva.social/tags/ReCycle" class="mention hashtag" rel="nofollow noopener" target="_blank">#ReCycle</a> <a href="https://kolektiva.social/tags/ReThink" class="mention hashtag" rel="nofollow noopener" target="_blank">#ReThink</a> <a href="https://kolektiva.social/tags/WoodWork" class="mention hashtag" rel="nofollow noopener" target="_blank">#WoodWork</a> <a href="https://kolektiva.social/tags/electronics" class="mention hashtag" rel="nofollow noopener" target="_blank">#electronics</a> <a href="https://kolektiva.social/tags/MicroControllers" class="mention hashtag" rel="nofollow noopener" target="_blank">#MicroControllers</a> <a href="https://kolektiva.social/tags/Taoism" class="mention hashtag" rel="nofollow noopener" target="_blank">#Taoism</a> <a href="https://kolektiva.social/tags/Cycling" class="mention hashtag" rel="nofollow noopener" target="_blank">#Cycling</a> <a href="https://kolektiva.social/tags/reading" class="mention hashtag" rel="nofollow noopener" target="_blank">#reading</a> <a href="https://kolektiva.social/tags/photography" class="mention hashtag" rel="nofollow noopener" target="_blank">#photography</a>PRO: <a href="https://kolektiva.social/tags/sharing" class="mention hashtag" rel="nofollow noopener" target="_blank">#sharing</a> <a href="https://kolektiva.social/tags/local" class="mention hashtag" rel="nofollow noopener" target="_blank">#local</a> <a href="https://kolektiva.social/tags/ecocentric" class="mention hashtag" rel="nofollow noopener" target="_blank">#ecocentric</a> NO: <a href="https://kolektiva.social/tags/capitalism" class="mention hashtag" rel="nofollow noopener" target="_blank">#capitalism</a> <a href="https://kolektiva.social/tags/states" class="mention hashtag" rel="nofollow noopener" target="_blank">#states</a>

GangaAlso, yesterday I also got to the Makrut Lime Pickle with the final 6 makrut limes (I used the other 3 for the citrus peel vinegar). It now cures for a week before it can be opened, but I have the other jar still being used. A reminder of the recipe: <a href="https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/" rel="nofollow noopener" translate="no" target="_blank">https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/</a> I used RamDev Aachar spices and mustard oil.I added the offcuts of the limes (tops and bottoms, plus some flesh bits) to the citrus peel vinegar jar.<a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#Preserving</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener" target="_blank">#GrowYourOwn</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaHow to Keep Tomatoes for the Winter – Purees, Pastes, Freezing, Drying3/3🍅 Freeze Pastes, Cooked Purees and Savoury JamsIt is worth freezing a range of tomato bases for adding layers of flavours to dishes during winter. Here are some that I make that work really well.💠 An Italian Tomato Paste cooks down with a mirepoix to a flavoursome paste that freezes easily 💠 Spiced Tomato Puree has a hit of red wine to deepen the flavours and add complexity 💠 A great herb flavoured Italian Sauce – also contains a little red wine for deeper flavours 💠 Pomarola – an Italian Tomato Sauce for Pizzas (and other uses) 💠 A great Tomato and Chilli Jam which can be defrosted and used as a sauce, spread, dip or dressing. Or simply puree tomatoes and freeze the results.Make a little of each, to get you through the winter with gorgeous tomato flavours. Cheaper, cooking tomatoes can be used for pastes, purees, sauces and jams.🍅 Drying TomatoesSmall tomatoes can also be successfully dried. Cherry or Grape tomatoes are the best for this - slit or halve. For larger tomatoes, halve or quarter them and increase the drying times.Use the oven on low heat or a dehydrator. While you have it on, why not dry some Capsicums as well?<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/tomatoes" class="mention hashtag" rel="nofollow noopener" target="_blank">#tomatoes</a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#Preserving</a>

GangaHow to Keep Tomatoes for the Winter – Purees, Pastes, Freezing, Drying2/3🍅 Freezing Whole TomatoesWhen I came across this tip quite a few years ago, I was rather sceptical. Freeze whole tomatoes? Really? But it does work, and it helps with supplying tomatoes for cooking throughout the winter.It is easy. Take some medium ziplock bags, place 2 or 3 washed and dried, whole tomatoes in the bag. Press the bag to remove as much air as possible and zip it closed. Place into the freezer.When you want to use the tomatoes, add to soups, sauces, dals, braises etc straight from the freezer. They will break up as they defrost and cook.It works a treat. I do hope that you get to try it.🍅 Freeze JuiceThrow some tomatoes through the juicer, and freeze the wonderful juice. It is perfect for lots of tomato soups in winter, and can also be added to dishes such as dals, curries, rasams etc. Cheaper, cooking tomatoes can be used for juicing.You can also puree the tomatoes and freeze the puree.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/tomatoes" class="mention hashtag" rel="nofollow noopener" target="_blank">#tomatoes</a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#Preserving</a>

GangaHow to Keep Tomatoes for the Winter – Purees, Pastes, Freezing, Drying1/3In Autumn, tomatoes are often cheaper and great quality, and more flavoursome than Summer tomatoes. It is a perfect time to freeze tomatoes for use during winter. And it is useful to have tomatoes on hand that you can use without having to rush to the shops.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/tomatoes" class="mention hashtag" rel="nofollow noopener" target="_blank">#tomatoes</a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#Preserving</a>

Ari "Two Naps" JacksonIt was almost too much new-to-me stuff to pull it off, but I did it! <a href="https://beige.party/tags/Canning" class="mention hashtag" rel="nofollow noopener" target="_blank">#Canning</a> violet and redbud jellies today. I used my new pressure canner as a water bath canner(no pressure, obvs), and it was almost a little too tall on the new stove. I got a couple of steam burns and one burn on my arm from the edge of the canner. So, lesson learned. I really should use my water bath canners only for this, because they are shorter and wider. I also used a different pectin, and new-to-me recipes for both jellies. I really need to write down my favorites cause it's hard to find them again with the internet being so enshittified. I must've had a sugar fairy visit, because I didn't buy enough, but I found more in the cabinet. 🤷🧚‍♂️I should not have put the hibiscus flowers in the violet tea to color it. The jelly is gorgeous, but it's not purple. I still have enough dark purple violets that I may be able to make another batch later this week after it stops raining. I will have to go get more sugar and jars, though. I think if I make the second batch, I will remove the green part of the violet flowers first, which means I'll need to pick twice as many flowers. I made a sugar syrup last week with only purple violet petals and it is astoundingly purple.<a href="https://beige.party/tags/Preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#Preserving</a> <a href="https://beige.party/tags/Jelly" class="mention hashtag" rel="nofollow noopener" target="_blank">#Jelly</a>

RafaelPopped open a jar of last summer's plum jam. I used citrus pectin and it made the texture funny. Kinda like quince paste. Still tastes good though. <a href="https://mastodon.sdf.org/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.sdf.org/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a> <a href="https://mastodon.sdf.org/tags/jam" class="mention hashtag" rel="nofollow noopener" target="_blank">#jam</a>

AlexanderVIYou know that thing about sufficiently advanced <a href="https://stranger.social/tags/technology" class="mention hashtag" rel="nofollow noopener" target="_blank">#technology</a> being indistinguishable from <a href="https://stranger.social/tags/magic" class="mention hashtag" rel="nofollow noopener" target="_blank">#magic</a> ?That's how I feel about <a href="https://stranger.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#bread</a>. And <a href="https://stranger.social/tags/beer" class="mention hashtag" rel="nofollow noopener" target="_blank">#beer</a>. And <a href="https://stranger.social/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a> vegetables in brine. Let's hear it for good guy <a href="https://stranger.social/tags/microbes" class="mention hashtag" rel="nofollow noopener" target="_blank">#microbes</a>.

GangaGood. The chillies are in the dehydrator. 14 dozen (168 chillies).🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️ They are small Thai chillies so they don't look that many - just 1 dehydrator tray.I *nearly* made a fermented chilli mash, but the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener" target="_blank">#KirstenShockey</a> ones are a bit faffy - the hot chilli sauce I made the other day is simple and awesome and without messing around. No seeding or peeling chillies for me, altho next time I make the sauce I will roast some. (These chillies are two small to remove the seeds anyway, and last time I just blended everything up in the Vitamix. We're not scared of a few seeds*).* I read the other day that it is not the seeds that hold the most heat, but the white membrane parts of the chilli. I am not testing this.<a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#Preserving</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener" target="_blank">#GrowYourOwn</a>

Annie#Food #Kimchi

AI6YR BenHoshigaki season in Southern California. Hoshigaki (Japanese dried persimmons) are made from hachiya persimmons, which are peeled before soft, with their stems preserved in a "t" shape and hung--traditionally outside in Japan--and regularly massaged. They come out extremely, extremely sweet -- with a layer of sugar that forms on the outside. <a href="https://m.ai6yr.org/tags/gardening" class="mention hashtag" rel="nofollow noopener" target="_blank">#gardening</a> <a href="https://m.ai6yr.org/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a> <a href="https://m.ai6yr.org/tags/hoshigaki" class="mention hashtag" rel="nofollow noopener" target="_blank">#hoshigaki</a>

Jupiter SighHi experienced folks who do canning/preserving, I want to get started doing this but I have a question. Whenever I look up about preserving and canning around the internet I get told about XYZ speciality canning system that I need to buy. My Gran used to can and preserve things in jars she saved from store bought products using an old pot and that seemed fine to seal them.My question is, can I just do as my Gran did or is there some reason I need to shell out money for speciality products?I realise I need to find jars with reasonably thick walls and would only use ones that had originally come with products such as those I want to put in them.<a href="https://sunny.garden/tags/canning" class="mention hashtag" rel="nofollow noopener" target="_blank">#canning</a> <a href="https://sunny.garden/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a>

AxWaxTo answer <a href="https://mastodon.online/@keefmarshall" class="u-url mention" rel="nofollow noopener" target="_blank">@keefmarshall</a>'s questions about how to pickle <a href="https://chaos.social/tags/olives" class="mention hashtag" rel="nofollow noopener" target="_blank">#olives</a> (see <a href="https://mastodon.online/@keefmarshall/113498139217112928" rel="nofollow noopener" translate="no" target="_blank">https://mastodon.online/@keefmarshall/113498139217112928</a> ), here's a quick thread:Before actually pickling the olives you will need to remove their bitter compounds.For this you will need: - gloves (as olive juices can stain your hands for days) - a bucket - a chopping board and sharp knife or (if you're a traditionalist) - a wood stump and a small block of wood that fits into your hand ...🧵1/x<a href="https://chaos.social/tags/Pickling" class="mention hashtag" rel="nofollow noopener" target="_blank">#Pickling</a> <a href="https://chaos.social/tags/Preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#Preserving</a> <a href="https://chaos.social/tags/OliveHarvest" class="mention hashtag" rel="nofollow noopener" target="_blank">#OliveHarvest</a>

AI6YR BenDried 12 lbs of clearance apples (well, minus a few bad ones) over night. The $5 estate sale apple corer/peeler made short work of the bags of apples, and the $$$$ expensive Bass Pro Shops dehydrator did all the hard work overnight. This batch went into some mylar bags w/oxygen absorbers to replace my 2019 era dried apples, which I am going to open and snack on for the next 2 seconds (err... hopefully, next 2 weeks). <a href="https://m.ai6yr.org/tags/apples" class="mention hashtag" rel="nofollow noopener" target="_blank">#apples</a> <a href="https://m.ai6yr.org/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a>

Steve LordMaking a marrow chutney. Lots of marrow == lots of chutney! <a href="https://bladerunner.social/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a>

Chris Alemany🇺🇦🇨🇦🇪🇸this year's mix of varieties is making a beautiful colour!! And quite tasty. <a href="https://mstdn.chrisalemany.ca/tags/fruit" class="mention hashtag" rel="nofollow noopener" target="_blank">#fruit</a> <a href="https://mstdn.chrisalemany.ca/tags/home" class="mention hashtag" rel="nofollow noopener" target="_blank">#home</a> <a href="https://mstdn.chrisalemany.ca/tags/family" class="mention hashtag" rel="nofollow noopener" target="_blank">#family</a> <a href="https://mstdn.chrisalemany.ca/tags/grapes" class="mention hashtag" rel="nofollow noopener" target="_blank">#grapes</a> <a href="https://mstdn.chrisalemany.ca/tags/juice" class="mention hashtag" rel="nofollow noopener" target="_blank">#juice</a> <a href="https://mstdn.chrisalemany.ca/tags/homecanning" class="mention hashtag" rel="nofollow noopener" target="_blank">#homecanning</a> <a href="https://mstdn.chrisalemany.ca/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a>

Chris Alemany🇺🇦🇨🇦🇪🇸It's grape juicing season! This time with three types of grapes! A big family occasion. I probably have another dozen jars to do tonight with this tub of grapes! <a href="https://mstdn.chrisalemany.ca/tags/fruit" class="mention hashtag" rel="nofollow noopener" target="_blank">#fruit</a> <a href="https://mstdn.chrisalemany.ca/tags/home" class="mention hashtag" rel="nofollow noopener" target="_blank">#home</a> <a href="https://mstdn.chrisalemany.ca/tags/family" class="mention hashtag" rel="nofollow noopener" target="_blank">#family</a> <a href="https://mstdn.chrisalemany.ca/tags/grapes" class="mention hashtag" rel="nofollow noopener" target="_blank">#grapes</a> <a href="https://mstdn.chrisalemany.ca/tags/juice" class="mention hashtag" rel="nofollow noopener" target="_blank">#juice</a> <a href="https://mstdn.chrisalemany.ca/tags/homecanning" class="mention hashtag" rel="nofollow noopener" target="_blank">#homecanning</a> <a href="https://mstdn.chrisalemany.ca/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a>

Belle (she/her)The last of my garlic scapes got roughly chopped then food processed with sea salt! Put it in the toaster oven at 250 for about an hour (until I poked around and didn’t feel any moisture) then blended some more! Now I have garlic scape salt to keep me through the winter. <a href="https://kind.social/tags/garlic" class="mention hashtag" rel="nofollow noopener" target="_blank">#garlic</a> <a href="https://kind.social/tags/GarlicScapes" class="mention hashtag" rel="nofollow noopener" target="_blank">#GarlicScapes</a> <a href="https://kind.social/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a>

RonjaGuess what! I harvested another 400g of gorgeous habanero chillies today. I put them in the oven at 60° for 10 hours to dry them out. I'd already pickled the first batch (also 400g) in oil, and they were so good!I'd absolutely love to hear any great ideas or recipes on how to make a large quantity of chillies keepable.<a href="https://chaos.social/tags/habeneros" class="mention hashtag" rel="nofollow noopener" target="_blank">#habeneros</a> <a href="https://chaos.social/tags/chilli" class="mention hashtag" rel="nofollow noopener" target="_blank">#chilli</a> <a href="https://chaos.social/tags/chili" class="mention hashtag" rel="nofollow noopener" target="_blank">#chili</a> <a href="https://chaos.social/tags/chillies" class="mention hashtag" rel="nofollow noopener" target="_blank">#chillies</a> <a href="https://chaos.social/tags/chilipeppers" class="mention hashtag" rel="nofollow noopener" target="_blank">#chilipeppers</a> <a href="https://chaos.social/tags/chilisaison" class="mention hashtag" rel="nofollow noopener" target="_blank">#chilisaison</a> <a href="https://chaos.social/tags/harvest" class="mention hashtag" rel="nofollow noopener" target="_blank">#harvest</a> <a href="https://chaos.social/tags/haltbarmachen" class="mention hashtag" rel="nofollow noopener" target="_blank">#haltbarmachen</a> <a href="https://chaos.social/tags/conserveren" class="mention hashtag" rel="nofollow noopener" target="_blank">#conserveren</a> <a href="https://chaos.social/tags/preserving" class="mention hashtag" rel="nofollow noopener" target="_blank">#preserving</a> <a href="https://chaos.social/tags/Plantjournal" class="mention hashtag" rel="nofollow noopener" target="_blank">#Plantjournal</a> <a href="https://chaos.social/tags/Plantdiary" class="mention hashtag" rel="nofollow noopener" target="_blank">#Plantdiary</a> <a href="https://a.gup.pe/u/plants" class="u-url mention" rel="nofollow noopener" target="_blank">@plants</a> <a href="https://a.gup.pe/u/gardening" class="u-url mention" rel="nofollow noopener" target="_blank">@gardening</a> <a href="https://a.gup.pe/u/homegrownfood" class="u-url mention" rel="nofollow noopener" target="_blank">@homegrownfood</a>

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