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...

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....

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...

Dill Pickles & Sauerkraut

How Does Fermentation Preserve? Brined pickles or fermented pickles go through a curing process in a brine (salt and water) solution for one or more weeks. Curing changes the color, flavor and...

Fruit Syrups & Honeys

Fruit Syrups Juices from fresh or frozen blueberries, cherries, grapes, raspberries (black or red) and strawberries are easily made into toppings for use on ice cream, pancakes and pastries. Fruit...

Pickled Foods

Pickled Dilled Beans Ingredients: 4 pounds fresh, tender green or yellow beans (5- to 6-inches long) 8 to 16 heads fresh dill 8 cloves garlic (optional) ½ cup canning or pickling salt 4 cups white...

Chestnuts

When growing chestnuts at home, it is important to distinguish between the “real” chestnut trees (Castanea species) and those trees producing horsechestnuts and buckeyes (Aesculus...

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