Guest Post @ Captain Capitalism. Stockpiles.

A huge thanks to @aaron_clarey for publishing my guest post on starting up a stockpile.

My first post back from the week off and it isn’t on my blog! πŸ˜› Click here to read it.

TTFN and Happy Hunting.

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If anyone was wondering what 15.5L of jam looks like…

…here’s half a fridge of preserves!

Roughly 20L of jam and preserves.

The taller jars (white tops and the likes) are 0.5L, the big ones are 1L, the smaller ones are 200-450ml.

Raspberry, elderberry, blackberry, plum, apple sauce, autumn pie mix and various mixed jams. Fruit mostly foraged, given or got on the cheap locally.

All preserves in boiled, undamaged pop-top jars, resealed with heat – canning without a canning bath, if you will. I was unsure about this trick, but after a whole year of eating jams made and preserved this way, I trust them. Should be great for Halloween and Christmas and still be edible and usable for a full 12 months from the date on the jar!

I probably made around 20L total, but I had to use some on the day due to jar shortage and gave some away to friends and Jon’s coworkers.

Jam. πŸ™‚

Recipe Corner. Easy Peasy Pickled Ginger.

First recipe of the day. I have some corned beef heart to get back to before I can consider it a success. πŸ™‚

This recipe is entirely vegan, all raw and can be made fully Paleo by swapping the sugar out for raw cane, honey, grape extract or a suitable pre-formed yeast.

I started making this when I realized I had chopped too much ginger for the stir-fry I did last week. So, I popped it in one of my handy jars (always save jars and keep them around!) and sat about wondering what to do with it. At first I considered a curry-paste, but my jarring skills aren’t quite advanced enough to pull that off, despite the fact both the plum jams I made over a month ago are still solid, mouldless and unfermenting. Then I pondered another jam, but had to remind myself I’m not quite THAT fond of ginger. Finally, I decided to make sweet and spicy pickled ginger.

Now, I know I’m a ridiculously huge fan of preserving/jarring/canning/jamming things, but, firstly, preserving foods is an awesome skill to have and, secondly, naturally fermented, pickled and salted foods are excellent for you, as they take care of the little guys in your gut and make sure their population meets the right quotas for perfect health. They can also release certain nutrients from foods so as to make them more biologically available and preserve other nutrients so you can enjoy the health benefits of a specific fresh, raw plant all year round. So the more fermented stuff you eat, the better, really. πŸ™‚

Ingredients:

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-200g ginger

-4tbsp salt

-4tbsp sugar

-1tsp chilli powder

-75ml lemon juice

-200-300ml vinegar

-warm water

Utensils:

-a jar with a pop-tab on the top (the ones that say “press here” or “freshness guarantee”)

-kettle

-knife and chopping board
Recipe:

1: Peel half the ginger. Chop very finely.

2: Slice the rest of the ginger into pieces of varying size.

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3: Put the ginger in the jar.

4: Add the salt. Put on the lid and shake the jar until the salt is spread over the ginger.

5: Add the sugar. Put on the lid and shake the jar until the sugar is spread too.

6: Add the lemon juice and chilli. Put on the lid and shake again.

7: Leave to rest for a few.

8: Add the vinegar.

9: Boil the kettle.

10: Add the boiling water and, quickly, before the boiling water canΒ  mix with the vinegar, screw the lid on tightly. Within five to ten minutes the tab on the top should have been sucked back down. This means the jar is sealed.

Just sealed.

Just sealed.

11: Leave the jar somewhere you can keep an eye on it. Whenever you see it, take it and shake it, so that the salt and sugar sediments are loosened and mixed with the liquid. Eventually, they will fully dissolve.

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12: Leave the ginger to pickle for a few months. Remember not to open until at least 3 months in!

Later today I’ll either write a post on corning of heart or on what my kitchen is equipped with and why. πŸ™‚

TTFN and happy hunting.