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I'm not sure about Ceviche. Lobster grows a nasty bacteria when dead, and in a short time too. I would have to investigate where and how the bacteria forms. But it sounds good, though outside the dip realm. Our store is Independent Grocer, so we do have a large selection of basics, spices, ect...

I see. Pretty well doomed without one of the big ones, mayonnaise, cream, ect. I live on Grand Manan Island. Lobsters are abundant, but not a lot of other things are. I can order for personal use, but $300 for shipping on anything in quantity is unreasonable. Thanks for the ideas.

I live in a place where lobsters are abundant. I would love to come up with a lobster dip recipe that is totally organic. The only problem is, nearly everything has to come off the list. No mayonnaise, no cream cheese. No homemade mayonnaise, because of eggs. If lobster was blended fine, is...

GotGarlic, I agree. I bought a book on Amazon by some professionals 'The Farmhouse Culture Guide to Fermenting' by Kathryn Lukas and Shane Peterson. I loved it. I'm going to get some good cans, airlocks, and vacuum buckets from Uline. I'm pretty sure at the end of next fall I'll have...

Taxlady, I get ya. But oxygen only encourages some bad bacteria. One of the worst, botulism, loves low oxygen. I didn't know the ph was high enough to kill it in salt ferments. I didn't think it would get as high as a 50-50 vinegar pickle with water. Summer57, I'll definitely look into that...

Yeah, I know, not always good info. Here's a video I watched. I cought a bit of bad info in it, saying low oxygen isn't good for bacteria. But a search shows a lot of people using this method for various food items. Not that it makes it a smart thing to do...

Yeah, that's it Got. Salt water ferments. But I saw some people using it for nearly any veggie. String beans, brocolli, ect. It only has a shelf life of a few months refrigerated though? Are drying and refrigeration the only other options? How did pioneers and colonials handle this without...

I've been looking at viable ways to preserve food from my first harvest, but I'm a bit confused about best choices. I've been looking at lactic acid pickels for vegitables. I'm wondering if it's okay to pressure can them when they're done to seal them, and kill botulism. I know sea water is only...