Saranak
Senior Member
Ciao a tutti,
Give the situation I think it may have use to share ways to preserve foods. Sun dry in UK is not option but we can use vinegars, oils and honey. Any way that stop bacteria growing. I know we have freezer but what happen when freezer full or electric goes off?
For many century honey was used all through Italia even today it is used. Expensive vegetable are preserved in big jar covered in honey. Meats and fish can have same treatment. Salt is age old also balsamic is good. I see mama and nonna seal fish in a pot with a cover of boiled lard then layer of honey over. Nonna said lard keep out air and honey stop germs. I read this called anaerobic condition. Lacking of air stops decay. Also cooked lasts better than raw. Please forgive I did not go school too often.
Use and melt candle wax to covering cheeses, if it swim, move or grow pickle!. Mama always said to me think best will happen but prepare for worse. I often use sea salt I always have 4 -5 kilo in house. I salt cure many fish and make in the past own Salumi. Anything left over can preserved. As I say never throw out what you could look for tomorrow! Fresh pasta can stay good for months hang racks over heater to dry.
I come from poor area of Italia in traditions we may be more use to scarce food (No offence intend). So if situation get very bad I revert to Cucina Povera. A piece of cheese has mouldy cut off not throw. Same with vegetable. Celery leaf use. Many flower can be eaten. Boil citrus fruit in sugar and sit to dry. Look at thing many will not.
Funghi can be dried as all know.
Mi dispiace I ramble.
Sarana x
Give the situation I think it may have use to share ways to preserve foods. Sun dry in UK is not option but we can use vinegars, oils and honey. Any way that stop bacteria growing. I know we have freezer but what happen when freezer full or electric goes off?
For many century honey was used all through Italia even today it is used. Expensive vegetable are preserved in big jar covered in honey. Meats and fish can have same treatment. Salt is age old also balsamic is good. I see mama and nonna seal fish in a pot with a cover of boiled lard then layer of honey over. Nonna said lard keep out air and honey stop germs. I read this called anaerobic condition. Lacking of air stops decay. Also cooked lasts better than raw. Please forgive I did not go school too often.
Use and melt candle wax to covering cheeses, if it swim, move or grow pickle!. Mama always said to me think best will happen but prepare for worse. I often use sea salt I always have 4 -5 kilo in house. I salt cure many fish and make in the past own Salumi. Anything left over can preserved. As I say never throw out what you could look for tomorrow! Fresh pasta can stay good for months hang racks over heater to dry.
I come from poor area of Italia in traditions we may be more use to scarce food (No offence intend). So if situation get very bad I revert to Cucina Povera. A piece of cheese has mouldy cut off not throw. Same with vegetable. Celery leaf use. Many flower can be eaten. Boil citrus fruit in sugar and sit to dry. Look at thing many will not.
Funghi can be dried as all know.
Mi dispiace I ramble.
Sarana x