10 Things on my Preserving Bucket List

I thought it would be fun to daydream and come up with a list of 10 things I want to preserve but haven’t done yet.  I don’t know how many of these things I’ll eventually make but I know I’ll be doing several of them this year.

This isn’t a complete list but it’s the first 10 things that came to mind.  Most of them have percolated for a few years – just not enough time to get to them!

10 Things on my Preserving Bucket List

  1. Fish sauce.  I’ve been ‘threatening’ to make this at home for years.  I don’t cook with fish sauce very often but I’d really like to make it even though I’m a little afraid of the potential fragrance.
  2. Sourdough.  I’ve made plenty of bread but I’ve never made sourdough.  I’m not sure it counts as a preserve although it does involve fermenting so I’ll say it does!
  3. Charcuterie.  I’ve made jerky, bacon, prosciutto and some other cured meats but I’d like to take these skills to the next level.
  4. Tanning hides.  You can’t eat them, but tanning hides (such as deer or moose) is definitely a form of preservation and I’d like to learn how.
  5. Ume Boshi.  I fermented some plums that were inspired by this Japanese ferment but would love to take it further and closer to the actual product.
  6. A giant batch of hot sauce (i.e. 100 gallons).  We make lots of hot sauce and I have no idea what I’d do with this much hot sauce but I’d really love to try to ferment a big batch of hot peppers to make sauce.  I don’t know why the volume is such an appeal but I’d really like to give it a shot!
  7. Cheese.  Making Ricotta was easy but I’d love to learn mooch more about fermenting cheese.
  8. Frozen food.  This one is a bit of a cheat because I already know how to freeze food but I’ve put it hear because we have the tiniest freezer.  I’d like to have the space for a deep freeze one day – we’d freeze a lot more food than we do now.
  9. Canned Fish.  Mrs Wheelbarrow inspired me with this recipe and I will pressure-can tuna or salmon soon!
  10. Fermented ‘something’ in a pumpkin.  Like beer.  I love the idea of using a pumpkin or a large squash as a fermenting vessel.

What would you add to your preserving bucket list?

Comments

  1. Do it!

  2. I’d like to pickle the seed pods from wild garlic, and also some hop shoots (we grow hops in the back garden, which my husband uses in his home brewing).
    I want to make elderflower cordial, a simple thing but have never got around to it.
    I want to make a proper rose petal jam, with petals from roses I grow myself. This may not be practical as you need quite a lot of petals for tiny volume of jam, and I would probably find it hard to strip the flowers just as they were at their most beautiful!
    I’ve cured fish but not had much luck with things like bacon, so would be fun to do that.
    We have on our list to make more cheese, and we have a temperature controlled tiny drinks fridge which we could put to use to age the cheese at constant temperature.
    There are lots of specific jams, pickles, chutneys and ketchups I want to make – including plum sauce from our own plums.

  3. Anything pressure canned. I live in Europe where pressure canning is not common. I’m thinking of buying one in the US. I think it’s going to happen this year. I think I am excited ; )
    Besides that I want to dive into making my own yoghurt. Cheese will probably follow shortly there after.

  4. I am less experienced at preserving, this being my third season, so my list is probably not as exciting! I want to make cheese and smoke meat to preserve. I would also like to can artichokes and enchilada sauce. I would also like to try canning new wild food. Last year I did a mountain of blackberries and crab apples. This year I want to try the seed pods from the Redbud tree. I have been told that they look and taste just like snow peas which makes sense since the tree is in the pea family. I am going to try them pickled I think!

  5. Thriftyredhead says:

    We occasionally crab and fish on the Oregon coast. I have canned salmon and tuna. It is far better tasting than any thing commercially canned. The process is not hard just time consuming. My husband says tuna is the greasiest fish he has ever cleaned and would pay extra from the fisherman for tuna already cleaned.

  6. Cold smoked meats, smoked cheeses and smoked garlic are my projects for this year

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