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...
Category: Preservation
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...
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...
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...
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...
Preserving Tomatoes
Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...
Preserving Tomato Sauces & Ketchup
Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F). However, recent research shows that for some products, pressure...