1. How to keep aubergines fresh 
An 17th century cookbook from Korea, Eumsik dimibang (음식디미방) introduces various ways of conserving aliments. Among others, I found it is simple and easy to practice a way of keeping aubergines over the winter after the harvest. 
As western countries use for pears, deep the stem of aubergine into the wax. The original method is with beeswax but any wax could work like the one for the pear. Because the principle is that the wax keep the loss of humidity away from the vegetables. 

    How to keep aubergines fresh 

    An 17th century cookbook from Korea, Eumsik dimibang (음식디미방) introduces various ways of conserving aliments. Among others, I found it is simple and easy to practice a way of keeping aubergines over the winter after the harvest. 

    As western countries use for pears, deep the stem of aubergine into the wax. The original method is with beeswax but any wax could work like the one for the pear. Because the principle is that the wax keep the loss of humidity away from the vegetables. 

     
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  3. How to make Italian tomato sauce, la salsa
This summer, I was very lucky to have a two day intensive tomato sauce workshop with Italian friends. The process is introduced simply on the image. It requires some time to devote yourself but is much easier than what I thought :-) Try it at home on a sunny day! It is a big fun and pleasure!
*One important thing to note: We followed traditional recipes from two Italian families. These families don’t add any citric acid or salt inside, which actually help tomatoes keep away from spoilage. Also personally, I don’t fancy the acid taste in the tomato sauce, either.
However, before eating your sauce afterwards, remember to cook the sauce above 80 degrees at least for 15 minutes against the danger of botulism.

    How to make Italian tomato sauce, la salsa

    This summer, I was very lucky to have a two day intensive tomato sauce workshop with Italian friends. The process is introduced simply on the image. It requires some time to devote yourself but is much easier than what I thought :-) Try it at home on a sunny day! It is a big fun and pleasure!

    *One important thing to note: We followed traditional recipes from two Italian families. These families don’t add any citric acid or salt inside, which actually help tomatoes keep away from spoilage. Also personally, I don’t fancy the acid taste in the tomato sauce, either.

    However, before eating your sauce afterwards, remember to cook the sauce above 80 degrees at least for 15 minutes against the danger of botulism.

     
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  5. Meat Packages
I learned in history class that in medieval Europe people would keep their meat fresh by covering it with salt &/or dried herbs such as basil or parsley before wrapping it in the butcher paper for storage. It became so customary there that eventually the practice found it’s way in to modern culinary practices to season the beef before cooking. :D
The same practice was used for storing milk, I think the herb was lavender but I’m not 100% sure on that.

Tina Q. Boulder, CO. USA

    Meat Packages

    I learned in history class that in medieval Europe people would keep their meat fresh by covering it with salt &/or dried herbs such as basil or parsley before wrapping it in the butcher paper for storage. It became so customary there that eventually the practice found it’s way in to modern culinary practices to season the beef before cooking. :D

    The same practice was used for storing milk, I think the herb was lavender but I’m not 100% sure on that.

    Tina Q. Boulder, CO. USA

     
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  7. Bottling plums in water
I have opened a bottle of plums which I bottled in water by packing a Kilner Jar with plums then pouring boiling water over before bringing the bottle back to the boil, keeping it at boiling point for 3 mins then screwing the top on.  I kept tightening the top until the jar was cold and then put it in a cool dark place.  This was 2 years ago and when I opened it yesterday and cooked the plums in a pie they tasted lovely. These plums were grown in my friends garden opposite my house in Leicestershire in the UK. 

Eve 

    Bottling plums in water

    I have opened a bottle of plums which I bottled in water by packing a Kilner Jar with plums then pouring boiling water over before bringing the bottle back to the boil, keeping it at boiling point for 3 mins then screwing the top on.  I kept tightening the top until the jar was cold and then put it in a cool dark place.  This was 2 years ago and when I opened it yesterday and cooked the plums in a pie they tasted lovely. These plums were grown in my friends garden opposite my house in Leicestershire in the UK. 

    Eve 

     
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  9. How to store tomatoes

    Red tomatoes starts to get damaged under 10 degree. Keep them always outside the fridge. You will feel also big difference on its taste! -save food from fridge! ;-)

     
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  11. Preserving Butter

    I have never really been a big fan of butter, I never really liked the taste of things that were cooked in it and always pictured it as something that will make you fat if you eat it. However recently I have been reading a couple books on nutrition and health and I have come to the conclusion that butter is an easy way of adding necessary fat soluble vitamins in to your everyday diet, and if eaten in moderation butter can be quite healthy for you. I also learned that the darker yellow the butter the more nutritious vitamins it has in it. Also butter from grass fed cows is the most healthy and has many nutrients in it that are hard to find anywhere else stuff for maintaining healthy teeth and bones.

    I decided we should have some butter in our diet but because we are going cruising fridge-less I didn’t know how to keep it. So I turned to some old food preservation books.

    One way of preserving butter for day to day use is with a butter bell. I remember my mother had one of these when I was younger. I didn’t have fond memories of it, I always remember opening it up to the fowl stench rancid butter. I found out in my reading that this was because the water needs to be changed every other day to prevent the growth of bacteria. The butter bell will safely store butter for up to a month as long as you continue to change the water.

    Butter Bell
    A butter bell preserves the butter by soring it upside-down in an small amount of water that creates an airtight seal.

    Butter Bell

    The butter bell solves the issue of preserving butter in day to day use but what about for longterm storage? Again I turned to the pages of an old book this time an old cook book called the Presbyterian Cookbook. In there I found that for long term storage of butter with out a fridge you can place sticks of butter in a large jar thats filled with a salt brine. The brine needs to be really salty in order to keep anything from growing in the butter, and it works best if its stored in a cool dark place like a cellar or in our case, the bilge. We have yet to try this method but when we do I will fill you in on the details.

    Here is the excerpt from the book:
    How to Keep Butter: excerpt from Presbyterian Cookbook

    - Eric Taylor, San Diego CA

     
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  13. Preserving citrus with sand

    When you buy citrus you should always rinse it in a 10-to-1 water to bleach ratio (10 parts water, 1 part bleach) and let them air dry.

    To store citrus longer you can get a 5 gallon bucket and fill it with clean sand.  Bury the clean citrus in the sand and lightly pack it down.

    The sand fills the pores of the citrus and it takes longer to go bad.

    - Lynn from LA, USA

     
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  15. potatoes in a brick house with sand inside

    My father used to harvest our potatoes before the frost, clean off the dirt by hand and sort them at the same time to make sure they were perfect for keeping (no bug holes or rot).  Usually he would put them in a sack and cover them, but at other times he would bury them in a funny little brick house he had built to keep sand clean and dry.  The “roof ” was a slanting weather proof lid, which we had to lift when we sorted through the sand for potatoes.  We thought this was a great game, but sometimes being kids we would play a bit too wildly and then would have to tidy up.

    I always remember what fun it was to help in that way and how good the potatoes tasted when we roasted them under the fire grate.  We were always hungry in those days and there was nothing left to waste!

    - Barbara Robson, UK

     
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  17. Gli sgami della nonna (Grandma’s trick)

    Italian grandma tells her tips for the house!

    So nice to see sharing know-hows from Grannies!! Let’s share it!!

    Viva Nonna! ;-)

     
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  19. Keep sugar with an apple cut in half

    To prevent brown sugar from hardening, store it with an apple cut in half.

    - Stephanie Wright, Canada

     
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