preserving the harvest

[Seaweed]

I thought I would start a thread on preserving what we grow. I have found a good recipe for tomato paste I am going to try
http://www.cuisine.co.nz/index.cfm?pageID=59373&r=4

I need to get onto bottling a whole stack of cooking apples,plums,apricots & pears too.

& a couple of cabbages to kraut. Has anyone tried using seawater instead of salt?

My other question is LF pickling cucumbers. Any recipes?

[Momtezuma Tuatara]

That is a truly brainless way of rendering paste. You never do it in a pan. Not only does it spit, but it burns. :duh.

Put it in a roasting dish, and do it in the oven, stirring it occasionally, and returning the edges to the middle... that's the area that may start to burn if you aren't carefull. It does not spit in an oven or burn, unless you cremate it past the paste stage.... When you can start to smell it in the house, and there are no traces of water which separate out when you stir in, then you know it's just about ready.... Take it out, and put it into a saucepan, keep it on heat, while you heat your jars.

LF?

The hungarians reduce plums to paste as well, and use it in just about everything.

[Seaweed]

I will definitely do the oven thing. You can tell I live where there are rarely enuf tomatoes to do anything with other than eat immediately!

LF = lacto fermented.