Preserving food

A great way to be frugal is thinking about what you eat. If you have access to any seasonal harvest remember to preserve some of it. I was brought up on a home that made it’s own strawberries, apples, peas, onions, cherries, blackberries, raspberries and many other. Now, preserving food also includes freezing the harvest. Quite often people see heating as the only means of preserving their food. Here is one cold recipe, that helps preserve all the good stuff:

Apple-Beet Puree

5 medium beets, scrubbed, with tops removed
2 tbs plus ½ tsp salt
2 onions, minced
1 stick (8 tbs) butter
4 tart apples, peeled, cored, and sliced
1 tbs sugar
¼ cup red wine vinegar

1. In a saucepan, add the beets and 2 tbs salt, and cover with water. Cover with lid and simmer 30-40 minutes, or until they are fork-tender.
2. Drain and cool the beets, then remove their skins and roots. Set aside.
3. Saute the onions in butter over low heat in a covered saucepan about 20 minutes, or until they are soft.
4. Add apples to the pan and toss them in the butter mixture. Add the sugar, ½ tsp salt, and vinegar.
5. Uncover and continue to cook on medium heat for 15 minutes, until the onions and apples are very tender.
6. Let cool slightly and transfer the apple mixture and beets to the bowl of a food processor. Process until smooth.Cool, chill, and freeze the puree in a 1-quart freezer container.

To serve, thaw overnight in the refrigerator. Serve chilled.

It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other.