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Thread: Any primal preservers out there? page

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    Khrystyna's Avatar
    Khrystyna is offline Senior Member
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    Any primal preservers out there?

    Hi everyone,
    I was just wondering has anyone figured out a primal friendly way to preserve fruits and veg? I love making chutney, pickle, jam, cordials, wine etc but they nearly always require so much sugar. I would ove to hear if anyone's managed to keep their hobby going whilst primalw ithout having just just give everything you make away.
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    breadsauce's Avatar
    breadsauce is online now Senior Member
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    I've given up making chutney and jam because of the sugar. Sad - I really loved making them!

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    dash's Avatar
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    Although I've given up making jam, I've found that most chutney's work really well without sugar, since they are often fruit based. I've made mango chutney, kiwi chutney and banana chutney all without sugar and they tasted great. (obviously the fruit adds sweetness and carbs, but I only use a tablespoon or two of the chutney at a time to enhance curries, so it's far less than eating a whole piece of fruit)

    At the moment I'm considering getting a dehydrator as another way to channel my preserving hobby. I go camping a lot, so I'm eager to dry my own veggies and jerky so I can have primal camping food :-)

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    maba's Avatar
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    Diana Renata, a long-time MDA member has recipes for pickles on her blog:

    http://wildernesschilde.blogspot.com/

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    I am trying fermented foods like sauerkraut and curtido.

    Also, I made Mexican marinated carrots recently, which is a cheater's kind of pickle, made w/ vinegar; but it has no sugar and you can control the salt: http://amoderngal.com/2010/06/28/mex...nated-carrots/

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    I don't know if I will give up making pickles, but I use no sugar, and as little salt as I can get a way with, plus I don't eat them that often.

    I love my dehydrator for camping foods! Dried veggies and fruits are terrific, and, if you sprout nuts/seeds, if you dehydrate them afterwards, you get the crunch back while maintaining the enzyme deactivation.

    I also make huge batches of tomato "base" each year...sort of spaghetti sauce, but can be used for a soup base , and even salsa in a pinch, since it's just cooked down tomatoes, garlic and basil/oregano....doctor it up according to the use.
    Anyway, then I dehydrate it on the fruit leather trays. When it's dry, it'll break into flakes, and I just bag 'em. I find that 1 tray holds roughly 3 cups of sauce, and that mount fits nicely in a sandwich size zip-bag. SO easy to toss into a backpack for camping; just add water when you're ready for it....as much or as little as you like, to achieve the desired thickness.

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    Khrystyna's Avatar
    Khrystyna is offline Senior Member
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    Hehe cool I didn't expect such a good response, so do those of you who preserve without sugar find they store ok? Do you have to just be extremely careful not to contaminate anything and keep them in the fridge? I guess salt would work by itself to a certain extent maybe for turnips and beetroot.. hmm..
    I think a dehydrater would be good fun, especially seeing as I can find any jerky without loads of junk in it anywhere! I'm going camping myself for a week tomorrow and really wanted to be able to bring some
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  8. #8
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    Alton Brown's beef jerky doesn't require a dehydrator

    http://www.marksdailyapple.com/forum...ton#post104942

    Quote Originally Posted by Beef Cake

    I modified Alton Brown's version. Unfortunately, the Worcestershire sauce does contain soy.

    I also did not use the box fan and furnace filters like he suggested, but instead did it in my convection oven at 150 (F) for 8 hours. The flavor was great, but I made the cuts way too thick. My next attempt, I will cut them very very thin.

    Now, for modifications to the soy, I would up the liquid smoke to 2 teaspoons and use 1 1/3 cup Beef stock instead of soy and Worcestershire sauce.

    Beef Jerky
    Recipe courtesy Alton Brown, 2005
    Prep Time:
    20 min
    Inactive Prep Time:
    8 hr 0 min
    Cook Time:
    12 hr 0 min
    Level:
    Difficult
    Serves:
    10 to 12 ounces
    Ingredients
    * 1 1/2 to 2 pounds flank steak
    * 2/3 cup Worcestershire sauce
    * 2/3 cup soy sauce
    * 1 tablespoon honey
    * 2 teaspoons freshly ground black pepper
    * 2 teaspoons onion powder
    * 1 teaspoon liquid smoke
    * 1 teaspoon red pepper flakes
    * Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

    Directions

    Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

    Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

    Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

    Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

    Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
    Last edited by cillakat; 07-03-2010 at 12:31 AM. Reason: the right link would help:)



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  9. #9
    Khrystyna's Avatar
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    Just concocted a sugar free onion pickle recipe that can be seen here: http://foodfloraandfelines.blogspot....ugar-free.html I used a small bit of stevia, salt and vinegar, anyone want to hazzard a guess as to whether it'll work for long-term storage? I wonder will it be very strong?
    My primal adventures:
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  10. #10
    Khrystyna's Avatar
    Khrystyna is offline Senior Member
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    Primal Blueprint Expert Certification
    Thanks for the recipe Cillakat looks like a good one! Will report back when I get a chance to give it a go
    My primal adventures:
    http://foodfloraandfelines.blogspot.com/
    Cooking, nutrition, gardening, foraging, preserving, photography

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