Category: Preservation

Pie Fillings

The recipes for fruit pie fillings all use a modified food starch called Clear Jel®. This starch produces the correct thickening, even after the fillings are canned and baked. Other starches, such...

Canning Foods at Home

Canning is an important, safe method of food preservation if practiced properly. The canning process involves placing foods in jars and heating them to a temperature that destroys microorganisms...

Preserving Pumpkin & Winter Squash

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...

Basics of Jelly Making

Jellied Products Jellies are usually made by cooking fruit juice with sugar. Jelly should be clear or translucent and firm enough to hold its shape when turned out of the container. Jams are thick,...

Drying Herbs, Seeds & Nuts

Drying Herbs Drying is the easiest method of preserving herbs. Simply expose the leaves, flowers or seeds to warm, dry air. Leave the herbs in a well-ventilated area until the moisture evaporates....

Preserving Tomato Products

(Juice – Salsa – Sauces – Tomatoes with Okra) Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F)....

Freezing Fruits, Step By Step

Harvested, fresh fruits continue to undergo chemical changes that can cause spoilage and deterioration of the product. This is why these products should be frozen as soon after harvest as possible...

Jelly & Jam Recipes

General Directions Prepare only one recipe at a time because double batches may not gel properly. Use half-pint jars to avoid a weak gel that may result with larger jars due to residual heat during...

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