Vegetable Storage and Preservation

Here are some tips for storing and preserving vegetables.

Definitions

Blanching (1): The process of boiling or steaming vegetables for a short time and then immediate cooling them in ice water. This inactivates enzymes that cause loss of flavor, color, and texture. For Green Beans, blanch for 3 minutes then immediately cool. Afterwards drain, package, and freeze. (See Reference 1 for guide on blanching vegetables)
Drying (2): One of the oldest methods of preserving food for later use. Dried vegetables can be prepared separately or combined to make a soup. While camp is being set up, add water to the dried foods to allow sufficient time (1 to 2 hours) to reconstitute them. To retain vitamins, use the soaking water for cooking.
Fermenting (3): Fermentation is a process that involves the transformation of raw ingredients into a wide array of flavorful, preserved, and often nutritionally enhanced products.
Pickling (4): The method of using a blend of spices, sugar, salt, and vinegar with fruits and vegetables to preserve flavor and texture.

Preservation Methods

Short-term (3-10 Days):

DO NOT wash them until ready to eat or cook
DO NOT cut or trim edges until ready to eat or cook
Lay them directly on a paper towel-lined tray or place them upright in a deli container

Medium-term (2 weeks-2 months):

Mix a brine ratio of 1 tablespoon of kosher or pickling salt to 2 cups water and gather herbs and desired aromatics (dill, garlic, bay leaves, black peppercorns, etc.)
Place green beans upright and herbs/ aromatics into a jar
Fill jar with brine until beans are covered
Cover the jar with a clean cloth (towel, rag, etc.) and secure with a rubber band
Place covered jar in a dark place in the kitchen
Ferment for 1-2 weeks checking every 1-2 days to make sure no mold has grown

Note: If “white mold” grows on top, that is Kahm Yeast and is safe; simply remove top layer and enjoy

Taste after a week; if too crunchy keep fermenting for an extra week until to desired texture
Once beans are fully fermented, close with lid and store in refrigerator to prevent further fermentation
Will last up to 2 weeks

Boil a pickling liquid at a ratio of 2 cups white vinegar, 1 cup water, and 1 tablespoon kosher salt
Trim the stem ends of the beans
Place beans in jar and pack with desired herbs and aromatics (dill, garlic, bay leaves, black peppercorns, hot peppers, etc.)
Pour boiling pickling liquid into jar until it covers the beans leaving a 1/2in headspace and let cool on the counter
Once cooled, place in fridge and let sit for at least 24 hours; leave for 2-3 days for brinier taste
Will last for up to 2 months

Long-term (6-12 Months):

Preheat oven or dehydrator to 125F (If oven doesn’t go that low, go as low as possible)
Blanch for 3 minutes and then immediately place in ice bath
Strain and pat dry. Get them as dry as possible
Lay flat in a single layer on a tray or cookie sheet and let sit for about 6-8 hours
Store in a clean airtight container
Note: to rehydrate, soak them in hot water for 1 hour or cold water for 2 hours

References:

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