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this post was submitted on 21 Jul 2025
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Asklemmy
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Food preservation! Canning, fermenting, dehydrating.
Canning is a bit daunting at first, and you need some space in your kitchen. But fermenting is literally salt + water in a jar, uses no energy (unlike freezing or boiling), and you can do just one small jar with the half-onion that would otherwise die a slow death in your fridge, or three gallons with the squash that was on sale.