Guest guest Posted August 25, 2010 Report Share Posted August 25, 2010 I'm looking for a natural, low-energy way to preserve legumes. Yes, I realize they are preserved in the dry state, but what I am looking for is the convience of " open the can, rinse and use. " Also - lacto-ferments are stopped by a drop in temperature, right? So, that means that (since I live in a small apartment and don't have anything like a cold room) once they are ready, they go in the frig. Do I have to resort to traditional canning and the equipment involved to use a lot of produce form the farmers market this fall? There is always drying I suppose . . . Ev Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2010 Report Share Posted August 26, 2010 How about cooking them and then freezing them? GB > > > > I'm looking for a natural, low-energy way to preserve legumes. > > Yes, I realize they are preserved in the dry state, but what I am > looking for is the convience of " open the can, rinse and use. " > > Also - lacto-ferments are stopped by a drop in temperature, right? So, > that means that (since I live in a small apartment and don't have > anything like a cold room) once they are ready, they go in the frig. Do > I have to resort to traditional canning and the equipment involved to > use a lot of produce form the farmers market this fall? There is always > drying I suppose . . . > > Ev > Quote Link to comment Share on other sites More sharing options...
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