Comments on: Salting Food Down http://sharonastyk.com/2008/07/10/salting-food-down/ Sharon Astyk's Ruminations on an Ambiguous Future Wed, 03 Dec 2008 23:57:37 +0000 http://wordpress.org/?v=2.3.2 By: Chile http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7559 Chile Sun, 13 Jul 2008 19:28:23 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7559 On the salt re-use question, I'm doing that but not for eating. I salt-cured some olives last fall. Since one purpose for the salt was drawing the bitterness out of the olives, it didn't make sense to me to eat the bitter salt. However, I couldn't bear to throw it all out so I stuck it in a jar under the kitchen sink. When the sink needs scrubbing, I just throw a handful in there to do the job. I would definitely NOT recommend doing this if you have the sink plumbed for graywater. That much salt would be very bad for the garden. On the salt re-use question, I’m doing that but not for eating. I salt-cured some olives last fall. Since one purpose for the salt was drawing the bitterness out of the olives, it didn’t make sense to me to eat the bitter salt. However, I couldn’t bear to throw it all out so I stuck it in a jar under the kitchen sink. When the sink needs scrubbing, I just throw a handful in there to do the job. I would definitely NOT recommend doing this if you have the sink plumbed for graywater. That much salt would be very bad for the garden.

]]> By: paleobotanist http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7545 paleobotanist Sat, 12 Jul 2008 22:51:07 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7545 You're describing "Les herbes salees" which are still used in Quebec cooking to this day if you want to explore further. My partner goes quite silly over salted basil done that way, we must remember to put some up if we have basil left over from the big pesto freeze. You’re describing “Les herbes salees” which are still used in Quebec cooking to this day if you want to explore further. My partner goes quite silly over salted basil done that way, we must remember to put some up if we have basil left over from the big pesto freeze.

]]> By: tasterspoon http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7513 tasterspoon Fri, 11 Jul 2008 23:04:42 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7513 Can you reuse the salt that you've stored fish (or whatever) in, once you eat whatever it is you've cured? Can you reuse the salt that you’ve stored fish (or whatever) in, once you eat whatever it is you’ve cured?

]]> By: EJ http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7479 EJ Fri, 11 Jul 2008 15:01:24 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7479 One more thing: we're looking for food storage containers- lots of plastic out there but have you come across airtight stainless steel? Or any other suggestions? We would like to store grains and other dry goods. Thanks! One more thing: we’re looking for food storage containers- lots of plastic out there but have you come across airtight stainless steel? Or any other suggestions? We would like to store grains and other dry goods.
Thanks!

]]> By: EJ http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7478 EJ Fri, 11 Jul 2008 14:59:41 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7478 Your series on food preservation is very interesting. Are you going to cover fermentation? I've done a bit an love it. Here's a great resource: http://wildfermentation.com/books_wildfermentation.php Your series on food preservation is very interesting. Are you going to cover fermentation? I’ve done a bit an love it. Here’s a great resource: http://wildfermentation.com/books_wildfermentation.php

]]> By: Danielle http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7477 Danielle Fri, 11 Jul 2008 14:57:40 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7477 The <a href="http://www.ext.vt.edu/pubs/foods/458-223/458-223.html" rel="nofollow">Virginia Cooperative Extension</a> has an excellent publication on salt curing pork with or without the smoking. It includes saltpeter, but I left that out successfully. I have a couple posts with photos over at <a href="http://touchtheearthfarm.blogspot.com/2008/01/im-not-dead-yet-bring-out-your-dead.html" rel="nofollow">my blog</a> on our process. That link is the final product, but there are internal links in that post to the earlier parts. The Virginia Cooperative Extension has an excellent publication on salt curing pork with or without the smoking. It includes saltpeter, but I left that out successfully.

I have a couple posts with photos over at my blog on our process. That link is the final product, but there are internal links in that post to the earlier parts.

]]> By: Sharon http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7463 Sharon Thu, 10 Jul 2008 21:41:44 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7463 Nope, this is fresh - extra easy, no steps ;-). Sharon Nope, this is fresh - extra easy, no steps ;-).

Sharon

]]> By: Lisa Z http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7443 Lisa Z Thu, 10 Jul 2008 19:57:01 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7443 okay, maybe this is a dumb question: are you using fresh herbs with the salt, or are you drying the herbs first then mixing with salt? I've made salt and herb rubs with dried herbs before, so I'm just wondering... Thanks, Lisa in MN okay, maybe this is a dumb question: are you using fresh herbs with the salt, or are you drying the herbs first then mixing with salt? I’ve made salt and herb rubs with dried herbs before, so I’m just wondering…

Thanks, Lisa in MN

]]> By: Traci http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7439 Traci Thu, 10 Jul 2008 18:36:40 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7439 I love the salt stock! I am thinking, Christmas presents in pretty jars? What do you think about garlic sliced thin and layered with the greens? ~Traci I love the salt stock! I am thinking, Christmas presents in pretty jars? What do you think about garlic sliced thin and layered with the greens?

~Traci

]]> By: Sharon http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7438 Sharon Thu, 10 Jul 2008 18:25:11 +0000 http://sharonastyk.com/2008/07/10/salting-food-down/#comment-7438 Yes, I think so. There's no botulism risk (since this isn't anaerobic) so I don't think the fish will hurt you if it doesn't smell bad. But I can't swear to it - there's really no information out there thatI've found. But people ate it forever. And human bodies buried in salt stay in amazing preservation for thousands of years (not that I'm suggesting you eat them ;-P), Sharon Yes, I think so. There’s no botulism risk (since this isn’t anaerobic) so I don’t think the fish will hurt you if it doesn’t smell bad. But I can’t swear to it - there’s really no information out there thatI’ve found. But people ate it forever. And human bodies buried in salt stay in amazing preservation for thousands of years (not that I’m suggesting you eat them ;-P),

Sharon

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