Season Extension

August 22, 2022

Presented by: Moses Williams

How can I get more nutrients out of my produce? What are some things I can do with my food scraps? Join Moses Williams for a workshop that will cover various practices to help store perishable fruits and vegetables, as well as practices that will allow you to ensure that you are getting the most out of your produce.  During this workshop you can also expect to learn about how to make compotes, jams, jellies and preserves; pickles; fermented foods; and stocks and broths.

This document is a supplement to the slideshow presentation. It contains some useful links to articles, blog posts, and videos that were referred to while the presentation was being created or directly referenced during. You’ll find additional resources about canning, various supplies, and sterilization methods among other things.

Supplies

• Fermentation airlocks
• Choosing the right container for your fermentation project
• Canning funnels
• Canning supplies
• Candy thermometer

How to sterilize your glass jars

• Sterilization methods

Properly Canning Foods at Home

Pickling

• History of Pickling
  • New York Food Museum’s Pickle History Timeline
• Science of Pickling
  • Importance of Salt in pickling
• Best salt for pickling
  • Difference between pickling salt and kosher salt
• Southern Living’s Brine Recipe
• University of Minnesota Extension Types of salt has a a lot of resources about food preservation including pickling, fermenting, and making jams and jellies
• Gordon Ramsey’s pickled celery recipe (0:00 – 2:25)

Fermentation

• History of fermentation
  • Food in the Stone Age
• Fermented Ketchup 
• Tepache (fermented pineapple)
  • Tepache recipes: Tepache margarita (add 2 oz of tepache to recipe), Tepache pina coladas (replace half or all the rum with tepache)
• Fermentation Projects
  • Fruit Flavored Kombuchas
  • Sourdough
    • Sourdough Starter
    • No Knead Sourdough Bread
  • Adam Ragusea’s New York Style Pizza
  • Fermented Salsa
  • Fermented Oatmeal

Stocks and Broths

• Master Class: Cooking 101 Stocks
  • Five French Mother Sauces
• Food52: History of Stocks
• Recipes
  • Adam Ragusea’s Veggie Soup
  • Lemon Chicken Rice Soup
  • Chicken Tinga (add two sticks of cinnamon or one stick of mexican cinnamon)
• Cooking Tips:
  • Cooking with acid
  • Cooking with miso 
• Funeral Etiquette

Jams, Jellies, and Preserves

• History of Jam and Jelly making
• Marcus Gavius Apicius
• Nostradamus’ cherry jam

Este documento es un complemento de la presentación. Contiene algunos enlaces útiles a artículos, publicaciones de blog y videos a los que se hizo referencia mientras se creaba la presentación o directamente durante la presentación. Encontrará recursos adicionales sobre enlatado, varios suministros y métodos de esterilización, entre otras cosas.

Suministros

• Esclusas de fermentación
• Eligiendo el recipiente adecuado para su projecto de fermentación
• Embudos de conservas
• Suministros para conservas
• Termómetro de dulce para freír

Cómo esterilizar tus frascos de vidrio

•  Métodos de esterilización

Enlatar correctamente los alimentos en casa

Encurtido

• Historia del encurtido
  • Museo de Alimentos de Nueva York Cronología de la historia de los encurtidos
• Ciencia del encurtido
  • Importancia de la sal en el encurtido
• Las mejores sales para el encurtido
  • Diferencia entre sales de encurtido y sal kosher
• Receta de Southern Living’s Brine 
• Universidad de Minnesota Tipos de extensión saltesota tiene muchos recursos sobre la conservación de alimentos, incluido el encurtido, la fermentación y la elaboración de mermeladas y jaleas
• Gordon Ramsey’s encurtido de apio (0:00 – 2:25)

Fermentación

• Historia de la Fermentación
  • Comida en la Edad de Piedra
• Salsa de tomate fermentada
• Tepache (piña fermentada)
  • Recetas de tepaches: Tepache de margarita (agregue 2 oz de tepache a la receta), Tepache de Piña colada (reemplaza la mitad del ron y toda la leche de coco por tepache)
• Proyectos de Fermentación
  • Kombucha con sabor a frutas
  • Masa madre
    • Iniciador de masa fermentada
    • Pan de masa madre sin amasar
  • Adam Ragusea’s New York Style Pizza
  • Salsa Fermentada
  • Avena Fermentada

Caldos y Fondos

• Clase magistral: Cocina 101 Caldos
  • Cinco salsas madre francesas
• Comida 52: Historia de los caldos
• Recetas:
  • Adam Ragusea’s Veggie Soup
  • Sopa De Arroz Con Pollo Y Limón
• Tinga de Pollo (agregar dos ramas de canela o una rama de canela mexicana)
• Consejos de cocina
  • Cocinar con ácido
  • Cocinar con miso

• Etiqueta funeraria

Mermeladas, Jaleas y Conservas

• Historia de la preparación de mermeladas y jaleas

• Marcus Gavius Apicius
• Nostradamus’ cherry jam

October 1, 2022

Presented by: Orrin Williams and Robert Johnson

Those interested in addition discussion or assistance contact Orrin Williams at orrinw@uic.edu

This is a brief overview of season extension practices. It is not intended to be exhaustive, but we hope it provides a catalyst for you to explore opportunities to extend you garden season. This presentation is primarily directed towards home and backyard gardeners. Depending upon your crop selections you may be able to garden close to year-round even in Chicago if you apply some of these strategies!

Your budget and skills can help you in deciding what system is best for you. For you to explore the season extension opportunities we have included keywords you can use in the search engine of your choice.

Any information shared here, are the opinion of the websites, YouTube producers, etc and not those of Chicago Grows Food, the Chicago Partnership for Health Promotion or the University of Illinois at Chicago. Further we expressly do not endorse any products you may see or hear mentioned; we are not affiliates to any corporation, nor do we receive any monetary considerations.