I have been hearing so much from the interwebs about the benefits of fermented foods that I decided to buy some equipment (spending money is always the first step, right??) and give it a try. I bought a Mason Jar Fermentation kit like this (I don’t have any affiliate relationship with anybody, so wouldn’t make money from somebody clicking on that link) and put the parts I cut off of a pineapple – peels, mostly – into these jars and waited. I probably waited months (kind of forgot about them in the dark cabinet where I had parked these jars) and now I’m afraid to actually consume them. How do I know this stuff is safe to eat?
Stacy says it’s probably ok, as does Sandor, but I didn’t follow directions carefully. I let this ferment much longer than any recipe suggests. Based on their descriptions of kahm yeast, I think that’s what’s growing on these jars of fermented pineapple scraps. But there’s an old saying related to food in a questionable state : “when in doubt, throw it out”. I just let this stuff sit too long in an unrefrigerated cabinet so I’m tossing this batch, and will try again with the next pineapple, hopefully following directions a little better.
I think people share as well as they can in youtube videos to help others in learning new skills, but often there are a lot of questions left unanswered, and people like me, just picking stuff up on the internet, need to proceed with caution.
Talk about heart-breaking! 2021 was the first year that I grew Stevia, and I was really looking forward to being able to provide this to my husband, since he uses a lot of stevia for tea! But alas, my stevia-dreams died due to a weird mistake.
During Thanksgiving dinner my sister knocked a small, thin-walled glass pumpkin ornament to the floor, where it shattered. The mess was swept up and thrown away. Long story you don’t care about, but most of my stevia crop – the leaves from our several plants – ended up being swept up off of the floor about a week later, using the same broom and dustpan. Not by me, of course. After drying the leaves completely, I started to grind the leaves up into a powder, and noticed some tiny glass shards in the mix!! It was a couple tiny pieces of that shattered glass pumpkin, which got into the stevia leaves somehow during that sweeping up process. It’s just not safe to keep any of that stevia, since I can’t tell if there’s any glass still in there.
There’s no moral to this story, just sharing a bad mistake. Though maybe if I had included a certain someone much more in the progress of this plant, they might not have swept this stuff up with a contaminated broom & dust pan?
Granted, I spend WAY too much time on youtube, but after watching some videos praising homemade teas, specifically orange tea and mint tea, I decided to give it a go for myself. Doesn’t mint orange tea sound delightful?? It did to me. We raise plenty of organic mint in our garden, and we buy organic oranges (when we can find them!), so I grated the zest of a bunch of organic oranges, picked a bunch of mint, and dried it all. Made tea in the usual way, by putting a couple teaspoons of zest and dried mint in a tea strainer, made tea with great anticipation, and was mightily disappointed. I won’t drag you through my various experiments, but eventually even the large amounts of mint and orange zest shown in the pictures above didn’t make the tea as aromatic as initially hoped. I’m just guessing, but they probably do provide some health benefits when brewed? I can’t prove that, of course. I’m going to keep adding mint and orange zest to my tea along with some black tea, heavy cream and homegrown stevia, in the hope of deriving some health benefit.