A modern and convenient way of preserving food is using the freezer. Over the harvest season we fill our family freezers with an abundance of veggies, fruits and meats for the winter in addition to what is dehydrated, fermented, on the canning shelf and in the root cellar. Although freezing is a very handy method, it does require having a freezer(s) and a reliable source of electricity. I’m always a tad nervous about power outages when our freezers are full, but we do have a generator for short term back up. Continue reading
Continuing in our food storage series, we are going to look at some of the easiest options for keeping food for the winter months. The “easy” part is that there is zero processing necessary for the produce – it is just a matter of creating the perfect storage environments. Continue reading
Welcome to the first post in Lehman’s food preservation series!
The year 2020 brought a bumper crop of new gardeners to the scene, and in 2021, we’re watching for the food preservation trend to gain speed. Both of these skills are tasks many of our great-grandmas were very familiar with, and in reality, we are simply returning to the “old ways” but with the advantage of modern tools and information to get the job done. Lehman’s is committed to helping your revive these valuable skills in your home so that your family is well fed and prepared for whatever may come.
The day we installed our brand-new Baker’s Choice wood cookstove was the day our lives changed dramatically for the better. I mean that literally.
Living in the far north, wintertime heat is no small matter. For the previous fifteen years, our sole source of heat was a small inefficient woodstove located in an inconvenient corner of our house, which left the rest of the house hovering in the low 50s during cold weather. For years, we’d fantasized about having a proper cookstove in a more central location. Continue reading
Larder may not be a familiar word in our modern times, but it was a very important thing in your great-great grandma’s day. It was the stash of food that families pickled, smoked, salted and preserved for the winter months ahead. A well stocked larder was often essential for survival for the pioneers since many times they lacked the luxury of a grocery store they could frequent if their supply ran short. Continue reading
At the point when you have (almost) eaten your fill of fresh produce, but still see tomatoes coming off the vine or onto the tables of your local farm stand, it’s probably time to consider putting some up for the cold season. There are no shortage of articles, books, and personal advice on how best to put food by, and I am nary an expert. Rather, I am a mother and a home cook who prefers to use seasonal ingredients year-round. In summer it’s easy to eat seasonally—corn on the cob is a meal in its own right! But when we are deep into February and I have exhausted every potato recipe I know, it pays to have cans of bright red tomatoes tucked away for just such an occasion. If it feels too cumbersome to can tomatoes in the heat of summer, remember: come winter, you will thank you. Continue reading
This magical “soul food” of Korea is popular worldwide and often appears on “super food” lists for its long list of health benefits. Let’s start by answering the question, what is kimchi? Continue reading
It’s the emergency situation no one wants to think about: An extended power outage lasting two or more weeks. Continue reading
We all know that having a well-stocked pantry is an important aspect of being prepared, but what food should you stock? What’s best when you have no refrigeration? What will last on your shelves?
Both canned and freeze-dried food are great options for a reliable food supply and will give you peace of mind when you put them in your pantry. But before you pack your pantry full, it’s wise to determine what type of food is the best fit for your household.
A few falls ago, one of my husband’s coworkers invited us to come out with buckets to pick apples from the trees in his overwhelmed backyard. We came home happy with three five-gallon buckets full. Then came the endless task of processing them, and figuring out what the heck we were going to do when we got sick of apple pies.