Food preservation is an age-old practice that has allowed us to enjoy fresh food throughout the year. From refrigeration to freezing or pickling to drying, there are countless ways to keep your food...
“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment...
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...
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 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...
Caution When working with hot peppers, wear plastic gloves while handling them, or wash hands thoroughly with soap and water before touching your face. To Peel Peppers Use one of the following...
Master jelly making with these tips on fruit preparation and preserving techniques.
Cooking The easiest way to prepare the pulp of pumpkin or hard winter squash is to bake it in the oven. Wash the pumpkin or squash and cut in half crosswise. Remove its seeds and strings. Place the...
The type of freezer to purchase will depend on family size, whether fresh produce or large quantities of meat will be frozen, available floor space, and efficiency and defrosting features preferred....
There are numerous resources available to the public related to preserving foods at home. Many of them are not safe and may include recipes passed down from previous generations and random internet...
Can I use flaked salt for pickling? Most recipes call for granulated pickling or canning salt. Flake salt varies in density and is not recommended for pickling. When making quick process pickles,...
(Asparagus – Broccoli – Mushrooms – Okra – Peppers – Squash – Mixed Vegetables – Soups) Canning Asparagus — Spears or Pieces Quantity: An average of 24½ pounds is needed per canner load of 7 quarts;...
