Comments on: Salting Food Down

By: Juana Hailes

Juana Hailes — Fri, 05 Aug 2011 01:09:19 +0000

* Promotional rates are for new buyers only, renewals will probably be for the common premiums. Some online resources you should not make this distinct.

By: Samsung Drivers

Samsung Drivers — Fri, 08 Jul 2011 18:08:59 +0000

Very nice post, I surely love this site, keep it up.

By: Chile

Chile — Sun, 13 Jul 2008 19:28:23 +0000

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

paleobotanist — Sat, 12 Jul 2008 22:51:07 +0000

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

tasterspoon — Fri, 11 Jul 2008 23:04:42 +0000

Can you reuse the salt that you’ve stored fish (or whatever) in, once you eat whatever it is you’ve cured?

By: EJ

EJ — Fri, 11 Jul 2008 15:01:24 +0000

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

EJ — Fri, 11 Jul 2008 14:59:41 +0000

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

Danielle — Fri, 11 Jul 2008 14:57:40 +0000

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

Sharon — Thu, 10 Jul 2008 21:41:44 +0000

Nope, this is fresh – extra easy, no steps .

Sharon

By: Lisa Z

Lisa Z — Thu, 10 Jul 2008 19:57:01 +0000

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