Author: J. E. Campbell

Peach Basics

Getting Ready to Preserve Peaches Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold...

Melon Basics

Buying Melons When selecting melons of any variety, look for quality and freshness. The melon rind should have good color and should not be misshapen or bruised. The rind should give slightly at the...

Cucumber Basics

Buying Cucumbers for Fresh Eating Select only well-shaped, firm cucumbers that are a deep green color. Avoid any exceptionally large cucumbers or those appearing puffy, shriveled or withered. At...

Corn Basics

Getting Ready to Preserve Corn Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks, and wash. Canning Corn Wash ears and blanch 3 minutes in boiling...

Leafy Green Basics

 Buying & Storing Greens When selecting greens for cooking, remember they cook down considerably, by one-quarter or more, from their original volume. Wrap fresh greens in damp paper toweling,...

Apple Basics

Apple Information Always look for fresh-looking, firm apples with good color. Handle apples carefully to prevent bruises. Store apples in a plastic bag in the refrigerator. Warm temperatures cause...

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