Food Preservation

The Season for Filling the Freezer

November 6, 2020 Richard Fasching

Unlike most folks who call late fall “Indian Summer”, at Fasching Farm we call the time between the killing frosts of fall and mid-November as the “season of filling the freezer.” Garden vegetables are typically finished growing by September and have already been harvested, processed, canned, frozen or stored in the root cellar. Soon the temperatures will dive and the snow will stay – only a short window of opportunity to lay in the stores of food required for the…

Making Sauerkraut

September 19, 2020 Richard Fasching

Today it rained for the first time in a month, so we decided it was a good day to cross off one of the “to do” items off out list – making sauerkraut old school style. This is the way my grandmother and great-grandmother made sauerkraut. It is quite simple and the product is much better than the (sour) kraut you buy in the store. First, the history lesson. We use the same tools to make sauerkraut that were commonly…

March 22, 2019 Richard Fasching

Let’s face it – man has been “processing” food from the first time meat was cooked over a fire or added salt to preserve to eat later without it spoiling as rapidly. Processing used to simply be used to preserve food for consumption beyond a product’s normal shelf life or place where it was grown. I still have the documents my grandparents filled out in the 1940’s that calculated how many quarts of fruit preserves, vegetables, jams, jellies, bushels of…

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Category: Food Preservation