Food Preservation Recipes for Winter!

Check out these easy food preservation recipes for this winter!

Making apple butter is a great way to preserve your apples! Our recipe allows you to make apple butter without any added sugar. Try it on toast, biscuits, pork chops, or just eat it out of the jar!

Easy Apple Butter

6lbs apples, peeled and cored                                                                                   
1 cup apple cider, apple juice, or water
2 Tbsp apple cider vinegar
Spices to taste (cinnamon, clove, allspice), optional

Instructions:

  1.  Add apples and cider to crockpot on high heat. Cover with the lid and cook apples until the mix is bubbling and the apples have softened, about 2hrs.
  2. Add in vinegar. Stir the mixture then turn the heat to low or “keep warm”. Cook for 12-36 hours, stirring occasionally as the mixture is close to being done. Cooking time will vary depending on the liquid content of the apples and the heat of your crockpot.
  3. Apple butter should be dark and very thick. (Scoop some onto a spoon and turn the spoon upside down. If the apple butter sticks, it should be done!)
  4. If you are using spices, mix them in after apple butter is finished cooking. Use about ½ tsp spice per pound of apples.
  5. Store in the refrigerator for a month, freeze, or can.

Kimchi

Fermentation is another great method of food preservation. Making kimchi is a great way to make cabbage last longer and create a tasty dish.
Check out our Instagram Story Highlights for step-by-step videos of the kimchi making process!

Kimchi
(recipe adapted from The Kitchn)


Ingredients:

  1. 1 medium head napa cabbage (about 2 pounds)
  2. 1/4 cup iodine-free sea salt or kosher salt
  3. Water, preferably distilled or filtered1 tablespoon grated garlic (5 to 6 cloves)
  4. 1 teaspoon grated peeled fresh ginger
  5. 1 teaspoon granulated sugar
  6. 2 tablespoons fish sauce
  7. 3 tablespoons gochugaru (Korean red pepper flakes), (you can add more or less depending on spice level preference)
  8. 8 ounces radish (you can use any combination of radishes), cut into matchsticks
  9. 4 medium scallions, trimmed and cut into 1-inch pieces
Instructions:
  1. Cut the cabbage. Cut the cabbage lengthwise into quarters. Remove cores. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate or pot lid on top of the cabbage to weigh it down. Let stand for 1 to 2 hours.
  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
  4. Make the spice paste. In the bowl you used for salting, add the garlic, ginger, sugar, fish sauce and gochugaru, and stir into a smooth paste.
  5. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage, adding a couple tablespoons to your spice paste. Add the radish and scallions.
  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. Wearing gloves is highly recommended!
  7. Pack the kimchi into the jar. Pack the kimchi into jars. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Use weights or a smaller mason jar filled with water to keep the kimchi submerged. Seal the jar.
  8. Let it ferment for 1 to 5 days. Place a plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. 
  9. Check it and “burp” daily. Refrigerate when ready. Check the kimchi once a day, opening the jar to release gas built up from fermentation. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. Kimchi should be eaten within 6 months. Flavors will continue to deepen in the fridge over time.