Ever store food only to have it spoil a few days later? There might be a reason for that: Improper storage can definitely lead to faster food spoilage. This really sucks considering it's a waste of money. Not to mention food waste is very bad for the environment. If you'd like to prevent food from rotting or molding before you can get your hands on it, here are some important storage tips to remember.
As the main canner and preserver in my family, I spend a few days in the autumn preserving as much of our harvest as I can. I usually end up with about 30 jars of pickled cucumbers, pickled beets, canned tomatoes, and pickled dill beans.
Cucumbers are in the genus Cucumis L. or melon P of the species Cucumis sativus L commonly known as the garden cucumber P. The plant is believed to have originated in western Asia in India and regions of the Middle East. Cucumbers have been documented in the legend of Gilgamesh in 2500 B.C.E.
The cucumber is often overlooked, but this valuable veggie has a lot of healing qualities that should certainly not be ignored. It’s full of vitamins, minerals, fiber, and so many other things that help to nurture the body. From the skin to the seeds, here are 10 amazing healing qualities of the so very cool cucumber.
1. Cleaning Out Toxins
Pickling a portion of your garden’s fruits and vegetables allows you to bring farm fresh food to the table ALL year . Pickling for preservation may be one of the oldest methods of preserving food, as it traces back to the B.C. time period.
If you’ve ever grown your own food, you understand the hard work that goes into it. One of the things you never want to see is your harvest go to waste. Believe me, I know the sorrow of not being able to figure out what to do with my harvest fast enough before it is no longer fresh. On the flip side, this circumstance has really encouraged me to learn and try out different ideas for preserving whatever I grew. And now I am here to share them with you! Here are five ideas to preserve your garden harvest.
Gardens are in full bloom this time of year, so what better way to celebrate your bounty of cucumbers (or plethora of other veggies, for that matter) than by throwing them in a brine and quick pickling them?