Tomato Basics
Getting Ready to Preserve Select only disease-free, preferably vine-ripened, firm tomatoes with a deep red color. For easy peeling, dip tomatoes in boiling water for 30 to 60 seconds until skins...
Author: J. E. Campbell
Sweetpotato Basics
Selecting & Storing Look for firm, well-shaped sweetpotatoes with clean, smooth skins. Avoid any that have soft spots or bruises. Do not refrigerate sweetpotatoes. Refrigeration temperatures can...
Pumpkin Basics
Pumpkin Information The deep orange color of pumpkin flesh is a sure sign that pumpkin is a good source of vitamin A. One cup of cooked pumpkin (without salt) has only 49 calories and is a great...
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...
Pepper Basics
Purchasing & Preparing Peppers Sweet peppers should be fresh-looking, firm, thick-fleshed and a bright green or red color, depending on the stage of maturity. Avoid peppers that are soft and...
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...