Thursday, February 21, 2013


The squirrel starts her search for the perfect nest tomorrow. Wish her luck, for a big yard to scamper about in and grow food in to preserve!

Sunday, February 10, 2013

Stocking Stock

My research online had led me to believe the following: many of those of us who can run into the enviable position of having too much food stowed away. I have found that stock is my weakness where "too much" is concerned. I save all of my stock worthy bits (onions, carrots, celery, beef bones from Christmas, and bones from various whole chickens). Rather quickly, I found myself with a lot of stock. 20 quarts or so.

So I decided to reduce this:

into 6 quarts

I hope the reductions will be perfect for sauces and stews. And next time I will make them in pints (a jar size that I am lacking right now). Still very happy to have 6 quarts of reduced stock, and the freed up freezer and cabinet space.

Bon appetit, and enjoy the week!

Wednesday, February 6, 2013

What I Did With Some Odds and Ends

I have these things in my fridge (that need to be used):

A leek
Swiss chard
Leftover pot roast
Cheese ends that are nearing the end of their life span

What shall I make then, with a minimum of  expense?


* On a side note here, crud! I just found a half pint of homemade creme fraiche that needs to be eaten soon. Guess baked potatoes are on the menu for the week. Mix that stuff up with some herbs and onion powder to make a "ranch" dressing topping. But, back to the pizza.

Make dough, roll it out and get in on the peel.

Slather dough with (my) canned tomatoes, pickled garlic, plus some olive oil.

Add lightly sweated Swiss chard (raw chard tends to just get crispy in the oven, unless you chop it super fine).

Sprinkle leek atop chard (which has been simmered briefly in the pot roast juices), add pot roast bits, plus lovely cheese pieces (knowing that if you find something astounding mid-bite, you might never figure out what it is).

 Top with Italian blend cheese (the only expenditure for this meal, $3). The finished product:

 Bon appetit!

A Brief Introduction and We Can Pickle That!

Hi there! I am Cory, and I love to make things (beer, cheese, clothes, pickles, shelves, etc.).

I stared this blog because I did not ever intend to include food preservation on my "home" blog. But, recently I have become quite taken with this whole canning-pickling-preserving of food thing. I think food waste worldwide is a huge problem, and I am trying to do as little of that as possible.

Until I buy a house and can have a garden, I receive a biweekly produce delivery. It is my goal to use as much as I am able, and send less each week to the compost bin.  This blog will chronicle my attempts to feed myself and put food by.

A short time ago, I picked up a pressure canner (for stocks, soups, and meat products). I am so fortunate to live in a part of the country that has a bountiful growing season, plus excellent, affordable local seafood, which I want to can later this year.

Thus far, here is my bounty (water bath and pressure canned):

 On another note, there is a sketch comedy television program called "Portlandia". It is quite popular here, as it pokes fun (quite accurately) at some Portland quirks.  I was watching Season One the other day, and a skit came on called "We Can Pickle That" featuring a couple that attempts to pickle anything. For example, cd jewel cases and roadkill. All of a sudden, I felt like a Portland stereotype.  Que sera, onward ho pickling!

Bon appetit!