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this post was submitted on 07 Sep 2023
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No Stupid Questions
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No such thing. Ask away!
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Fruit: dehydrate, freeze, or alcoholic fermentantion. Some fruit have special methods, like sulphured apples or bletted medlars.
Vegetables: easiest thing is to pack in brine of 3Tbl per Qt, leave at room temperature or a little cooler for a week before eating. I alway throw in some onion and garlic because I like it that way. Lasts like 6 months at room temperature. Most vegetables have additional special traditional preservation methods, but that fermented pickle in brine works for pretty much all of them.
If you want to be more specific with which foods you need to preserve, I can provide more options.
I'm writing a book on food preservation, ama.
Bletted … wut?
That sounds like something my bro would do…. To in-laws….(okay so his in-laws are awful? Even by the standards of in-laws (there also fairly meddlesome)
:D https://www.homeorchardeducationcenter.org/arboretum-blog/medlar-delicious-ancient-amp-rotten
So bletted means over ripe? Interesting fruit! Thanks for the link.
I…. Uh…. Wonder if I can get a dwarf variety to go next to the dwarf Meyer…..
You can, yeah. They can be grafted to m series rootstocks.