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I thought I'd start a thread wherein people tell how they've done something maybe innovative or tried something that worked when storing food.
Here's mine: (maybe other people already know this, but...)
We were leaving for 4 months and I had this half full carton of Grecian God honey vanilla yoghurt. Hated to throw it out, so figured what the heck, capped it and stuck it in the freezer with no other wrapping. Actually it was 5 months later, when we got it out, thawed it in the fridge. It was slightly grainy, very slightly, but we whipped it up with a whip and it was as good as the day it was bought.
I had hesitated to do this because we haven't had very good luck freezing milk, but it worked just fine.
I thought I'd start a thread wherein people tell how they've done something maybe innovative or tried something that worked when storing food.
Here's mine: (maybe other people already know this, but...)
We were leaving for 4 months and I had this half full carton of Grecian God honey vanilla yoghurt. Hated to throw it out, so figured what the heck, capped it and stuck it in the freezer with no other wrapping. Actually it was 5 months later, when we got it out, thawed it in the fridge. It was slightly grainy, very slightly, but we whipped it up with a whip and it was as good as the day it was bought.
I had hesitated to do this because we haven't had very good luck freezing milk, but it worked just fine.
I use leftover plain yogurt, in Popsicle holders, I add some sweetener ( like a jam or jelly ) & it makes a nice frozen snack.
Not me! I had to help my parents with canning as a kid and that is a lot of hard work. I used to snap green beans for days! Of course,I also had to pick them first. We grew about every veggie there is and canned about all of them. Plus we picked wild berries and made jelly and jam. The food was so much better tasting then store bought food too.
Wow! How long? Then do you rinse them off, or what?
These last a very long time many months the seasalt itself can be used too as a flavored seasalt.
I tend to save the small glass lidded one person apple sauce jars and clean with very hot water and re-use. The seasalt gets infused with the pepper flavor/aroma. With a clean fork I retrieve a piece shake of the seasalt most of it falls off and add piece to cooking dish. Maybe add a second piece but usually 1 piece is enough. I cut small pieces.
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