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First Aired – 08/09/2010 01:00PM Download MP3 (Full Episode) Listen to this Later on Stitcher
Eat Your Words :: Episode 39 – Sherri Brooks Vinton
Hosted By
Eat-your-words
Sponsored by
Wfm
This week on Let’s Eat In Cathy sat down with Sherri Brooks Vinton, author of the preserving guide “Put ‘em Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling”. Sherri offered some very knowing advice on the sometimes scary prospect of pickling and canning, a kitchen process that does not offer the same room for improvisation as others. Learn how to make the bounty of summer last into the deep dark winter months! This episode was sponsored by Whole Foods Market.

Sherri Brooks Vinton

Jump to Segment:
Let’s Eat In Introduction (14:55)
Tags:
Let’s Eat In, Cathy Erway, Heritage Radio Network, farm friendly llc, chief’s collaborative, women’s chief and restauranteurs association, Put Em Up: a comprehensive home preserving guide, home gardening and growing edibles is very popular, some people may have too much of some stuff and want to save it, in the Northeast we need to save up for later when things get dismal, Cathy sees eggplants, Mardi Gras Dubloons, eggplant cucumbers and carrots, gold green and purple, pickling things together means the flavors meld and you need less to fill a jar, you have to stick to the recipe when you’re canning, being a mad scientist means you’re less shelf-stable, refrigerator pickle, drying herbs, drying string beans, leather britches, dried string beans are leathery so they’re good in a casserole or stew, dried sweet corn, sofrito, pear butter, sauerkraut, don’t use a metal pot to make sauerkraut, aluminum is a reactive metal so the high acid can make pickled thing taste weird, make sure the cabbage is submerged under the liquid or it will oxidize and turn brown, adding brine is OK when making sauerkraut, the liquid creates and airtight seal, non-submerged cabbage will ROT and not ferment!, cold packing, lacto-fermentation can be scary but is not the scariest thing, botulism, botulism needs a very airless non acidic environment to grow, fermenting is not airless so it won’t kill you even if it goes bad, The Real Food Revival, sustainable agriculture, a network of informed eaters and chefs has exploded since 2005, go out there and make friends with your local farmer!, a motorcycle ride coast to coast, experiencing new cultures through their food, the iconic vision of the heartland, 4H clubs, a lot of fries and not a lot of farms, just corn and soy were popular mid-country and they’re the building blocks of processed food, an underground network of farmers and eaters, Jimmy’s 43,
Sherri Brooks Vinton (13:15)
Tags:
Sheri’s kitchen looks like a mad scientist’s lab, fermenting drying and percolating, you can reap a lot from just a little work, making kimchee is non-active and you can get a lot from a little work, orange marmalade has a reputation of being prissy and proper but is really minor in terms of work, having a shelf full of things you’ve made is great, homemade pear sauce, ginger pickled peaches, bread and butter pickles, adding a dab of jam to salad dressing with oil and vinegar, was preserving part of Sheri’s upbringing?, Eastern Europeans have a great tradition of preserving, the whiff of brine when going the LES, garlic pickles, dill pickles, carroway seeds in sauerkraut, modern recipes are important when you have NOT been taught by your grandma because there are so many traditional methods, family recipes are more learned than written, some preserving methods are not as safe as others and aren’t as foolproof, use kosher salt not iodized salt!, salt is really important in fermenting recipes but is just a flavoring when canning, a stigma of preserved foods is that they’re too salty or too sugary, Pamona’s Universal Pectin allows scaling of sugar, most pectins require LOTS of salt, Agua Fresca, you can freeze agua fresca, the first step to creating jelly is making agua fresca, the difference between a jam and fruit preserves, Sheri cannot grow anything in the garden, you don’t have to grow food to preserve food!, ask your farmer for flats or bushels or pecs, pickled beets will last for up to a year on your shelf, always get your produce directly from the farmer, using grocery store produce won’t work because its not fresh off the vine so its not coated in wax and far from the peak of flavor,


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