Choose the Right Canner for Home Canning
Many myths exist about safe ways to can foods. The reality is that food must be processed using the right equipment and the right recipes to ensure safety. The type of canner you need depends on the...
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...
Strawberry Basics
Selecting Strawberries Choose bright red, fresh and clean strawberries with a sweet scent. Choose berries with green caps still attached. Choose containers that are clean and in good condition. Make...
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...
Tomato Basics
Getting Ready to Preserve Select only disease-free, preferably vine-ripened, firm tomatoes with deep red color. For easy peeling, dip tomatoes in boiling water for 30 to 60 seconds until skins...
Sweet Potato Basics
Selecting & Storing Look for firm, well-shaped sweet potatoes with clean, smooth skins. Avoid any with soft spots or bruises. Do not refrigerate, because cold temperatures are harmful to sweet...