Preserving
| Category: Preserving | |
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- How to Freeze Cabbage
- Frozen cabbage or chinese cabbage is suitable for use only as a cooked vegetable. Select freshly picked, solid heads. Trim coarse outer leaves from head. Cut into medium to coarse shreds or thin wedges, or separate t...
- Spiced Pumpin Spread
- Spiced Pumpin Spread 2 cups canned pumpkin 2 tsp. pumpkin pie spice 1 Tbsp. fresh lemon juice 3 1/2 cups granulated sugar, measured into separate bowl (See tip below.) 1/2 cup firmly packed light brown sugar, meas...
- Spaghetti Sauce without Meat (canning recipe)
- SPAGHETTI SAUCE WITHOUT MEAT 30 lb. tomatoes 1 lb. fresh mushrooms, sliced (optional) 1 cup chopped onions 1 cup chopped celery or green pepper 5 cloves garlic, minced 1/4 cup vegetable oil 4 tbsp. minced...
- Pumpkin Butter
- Pumpkin Butter From: susie.illinois Makes 6-1/2 pints 1 quart pumpkin puree (fresh of course) 2 to 2 1/2 cups sugar 2 tablespoons orange rind 1/2 cup orange juice 1 teaspoon cinnamon or more to your taste 1/...
- Sun Dried Tomatoes in Oil (drying and canning recipe)
- Be sure to follow the guidelines, the tomatoes should be really dry, crispy, or you will be at a risk for botulism. SUN DRIED TOMATOES Traditionally this recipe was made in climates where drying outside was practic...
- Sauerkraut
- Sauerkraut 25 lbs cabbage 3/4 cup canning or pickling salt Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest. Yield: Ab...
- How to freeze winter squash
- You cook first because it retards the enzymes that cause spoilage and deterioration. FREEZING SUMMER AND WINTER SQUASH Winter squashes all freeze well, but they may lose their original texture. Summer squash is...
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- Freezing lemon Juice
- Elllie, I have frozen lemon juice in ice trays for years. I do not add sugar, because most of the time I want the straight juice. One cube equals about 2 Tablespoons. Two cubes for lemonade. ...
- Barbecue Sauces (canning recipe)
- You will need to use a recipe designed for safety in canning any homecanned food. Do not change the amounts of the vegetables since it will change the acid level necessary for safe canning. I am sorry, I don't know if ...
- Meat Smoking and Curing
- I am sending you this link that has some good information. There are others on the web,too. Just type in smoking meat recipes in your search engine,and you will get lots of ideas. Meat Smoking and Curing FAQ...
- Making Vinegar From Wine
- I have not made it, but this is some information. MAKING VINEGAR FROM WINE If you make wine (as oppesed to apple) vinegar, you can dispense with the apples and the press. You'll want good quality wine that's not too ...
- Pickled Beets (using Splenda)
- PICKLED BEETS USING SPLENDA 2 lbs (1 L) small beets 2 cups (500 mL) white vinegar, 5 % acidity 2/3 cup (150 mL) water 1 1/3 cups (325 mL) Splenda Granular Cook beets with tap root and 2 inches (5 cm) stem int...
- How to Can Tomatoes
- How to Can Tomatoes First, peel the tomatoes by blanching in boiling water until the skin splits, about a minute. Pierce them first or cut a small X in the top. Then slip into cold water, and peel. You will have to...
- freezing bean sprouts
- FREEZING BEAN SPROUTS ------------------------------- Bean sprouts may be frozen. Wash sprouts and remove seed coats. Heat one layer at a time in steam for 3 minutes. Cool promptly in cold water and drain. Pack i...
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- Canning Salsa
- You can use the canned tomatoes for making salsa. You do need to use a recipe that is tested for safety for salsas in order to prevent botulism. Here are some recipes: CAUTION: Most salsa recipes contain a mixture of lo...
- Country Garden Chutney
- Country Garden Chutney 4 cups chopped, peeled, cored pears (about 3 medium) 2 cups chopped and peeled turnips (about 2 large) 2 cups chopped onion (about 2 medium) 1 3/4 cups dried currants 1 cup chopped and ...
- Canned Lemon Curd (or Lime Curd)
- There is one recipe that is safe to boiling water batch lemon curd, but it must be followed exactly, plus it is only safe to store for 3-4 months. There is no safe tested recipe for raspberry curd that can be canned. (I ...
- Canning Salsas
- That would not be a good idea to can the beans with the salsa. Also, salsas just by themselves need to be canned according to a safe,tested recipe to insure there is enough acidity to guard against botulism. Changing th...
- Pickled Eggs Preparing, Storing, and Recipes
- I would not eat the ones with the bulging lid. You need plenty of vinegar. I will post you a link for some good info and recipes. It is in a PDF file and I cannot figure out how to copy and paste the recipes. Pickle...
- POLISH SAUSAGE/'hints'
- HINTS for sausage making General: A full head of garlic is called a Bulb. The individual pieces within the bulb are called 'cloves' or 'toes'. Some people put the amount of water needed into their ice cube trays...
- Freezing Corn....
- Karen and Nancy, What I do is shuck the corn, clean it well of all strings, then I pack it, 5 to a a freezer gallon plastic bag, seal it and pack it again in a plastic bag from the grocer. I lay the packages flat i...
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- How to Freeze Tomatoes
- You can either blanch, then core and peel and freeze, or some people put the whole tomatoes in plastic bags. Once they take out of the freezer, they run under hot water to get the peel off and then core them. I blanch...
- Canning Tomatoes and Zucchini
- I can provide a recipe for tomatoes with zucchini and it allows for adding a little onion. It must be followed exactly in order for it to be acidic enough to safely can. Otherwise you will be at a risk for botulism. That...
- Cranberry Chutney and Article: Cranberry Chutney Brings Flair to the Thanksgiving Table
- CRANBERRY CHUTNEY 1 Golden Delicious apple, peeled, cored and cut in 8 pieces 1 medium onion, coarsely chopped 1 navel orange, cut in 2-inch pieces 1/2 cup white vinegar 1 cup firmly packed light brown sugar 1 te...
- How to Freeze Zucchini
- HOW TO FREEZE ZUCCHINI PREPARATION: Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal, label and...
- Keeping Your Salsa
- Before I learned to can - it is an involved process at times, I did the following, and now after years of canning, often prefer this for my salsa! Small half pint or pint ziplock bags, fill with salsa, seal airtight a...
- Kerr Canning Recipes - Applesauce, Jalapeno Jelly, Salsa (repost)
- Hi Michelle, I think this might be the recipe you're looking for: Kerr Canning Recipes - Applesauce, Jalapeno Jelly, Salsa Board: Cooking Club at Recipelink.com From: Kim, WA 11-21-2000 Happy Cooking!...
- Freezing potatoes, hash browns, and French fries
- You can make frozen French fried potatoes at home. The mealy type potato is best. Use mature potatoes you have stored for at least 30 days. Potatoes with a higher sugar content will brown excessively and will be less att...
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- how to can roasted peppers
- I am sending you a link on how to do them. You will need to pressure can them. The website is also a wonderful source of most any kind of food preserving help you may need in the future. They are the leading authorit...
- Roasted Tomatoes
- I think you may like them frozen better than canned. If canned, you would have them very mushy, and when you can tomatoes, normally you blanch and peel them. I canned a nice Roasted Red Pepper Tomato Spread (click here...