My spring/summer garden is in full bloom, and I started to get larger harvests. Since I am growing jalapenos for some reason ( I don’t really like spicy food), I have had an abundance of these peppers and others in my refrigerator. I thought the best thing to do is to try to preserve them to eat for later. Canning was an option, but I also wanted something quick.
While this method is quick ( about 10 minutes to prepare) these peppers can last in your fridge for up to two months. These are also made without sugar and made with vinegar that acts as a natural preservative.
There are many other ways to preserve harvests to save for later that do not include pickling. A quick review of them include:
Fresh vegetables and fruits are of course better for us than preserved foods. While, I do not consume any meat or diary, I do still largely cook my food. However, while this is a post about preserving food for later, you should try to incorporate raw veggies and fruits into your diet. Check our the Raw Food Meal Planner for easy recipes.