We are really excited to share that we are working on another article for Edible Toronto. This will be different from our Preserving the Seasons Posters (you can see them on the preserving link above).
We’re not going to share the details yet (a boy has to keep some secrets) but we’d love a bit of help. I’m brainstorming for some of the less-common feature ingredients that one can preserve with. We’re looking for what’s local to Ontario but would love to hear ideas from any of the ‘local’ places everyone is from.
Before including some examples, we’re defining preserving as any of the following (and open to others):
- Water-bath canning
- Pressure canning
- Drying (dehydrating)
Here’s a few examples:
- Fiddleheads (water-bath: pickled fiddleheads)
- Wild Leeks (frozen: pesto)
- Deer (dehydrated: jerky)
- Nasturtium (sp) (infused: vinegar)
- Crabapples (pickled)
- Peal Onions (pickled: cocktail onions)
- Milk (Cheese)
- Bacon (infused: vodka)
- Kale (dehydrated: chips)
The ideas don’t have to be crazy-whacky – just trying to think of some things we may have missed. Would love to hear some ideas in the comments below.
The article will be coming out in the spring edition and will also be a blend of our preserving knowledge and Dana’s design work.