Food Preservation: Most Popular Articles
The two best ways to freeze mushrooms
Slicing apples to the correct thickness for successful dehydrating
How long you can store different types of food in the freezer
This applesauce is super easy to make because it cooks in a crock pot while you are doing something else. You can turn this slow cooker recipe into a super healthy fruit snack by leaving out the sugar.
The best ways to preserve the bright color and flavor of fresh basil
The best ways to store, freeze, dehydrate and can pumpkin, butternut and other winter squashes
Cilantro (coriander) is a versatile herb, but it is almost always used fresh because it doesn't dry well. Here are some ways to extend its life in your kitchen so that it doesn't ever need to go to waste.
Why some vegetables must be blanched before they are frozen, and how to do it.
Boiling water bath canning is the easiest way to make shelf-stable jams and pickles right in your own home. Follow these steps to safely can foods in a water bath canner.
A recipe for kale chips made in a dehydrator, with a couple of variations. Raw food enthusiasts take note: the low temperature method yields a raw food product!
Knowing the difference between boiling water bath and pressure canner food preservation is essential for safe canning.
How to blanch and freeze broccoli so that it retains the best possible flavor, texture, color and nutritional value.
How to sterilize canning jars. Food Preservation.
How to dry mushrooms in your oven
The best ways to preserve chanterelle mushrooms
The best ways to blanch and freeze asparagus
Freezing cheese can drastically change its texture. Here is what you need to know about which cheeses you should never freeze, and which cheeses you can freeze.
Pretreat pears in acidulated water to prevent browning
Pears can beautifully, keeping good texture and flavor. Although traditionally they are canned in sugar syrup, it is entirely possible to can pears with no added sugar. Here are the best ways to can pears.
Recipe for green tomato chutney - just in time for the end of the gardening season!
A recipe for a smooth, delicious pear butter that requires very little active kitchen time.
How to dry mushrooms in a dehydrator
A simple method for freezing sweet peppers so that they retain their bright colors and flavor and don't clump together.
Wondering what you can do with chutney besides serving it with Indian food? Here are 10 mouthwatering suggestions.
The best way to freeze pumpkin and other winter squash so that it is ready to use in pies, soups, muffins and other recipes.
The best way to freeze cranberries so that they keep their bright color and flavor, and so that they do not clump together.
Making prickly pear jelly. Food Preservation.
How to freeze cauliflower so that it keeps the best possible texture, taste and nutritional value.
How to make dry breadcrumbs with or without a food processor
How to make liquid pectin from apples
An easy end of the gardening season recipe for lacto-fermented green cherry tomato pickles.
Why alkaline and acidic foods require different canning methods
Which fruits are high or low pectin, and how that affects turning them into jams and jellies.
How lacto-fermentation safely preserves foods without canning, special ingredients, or fancy equipment.
How to make delicious jelly from apple cores and peels
How to make bacon at home. Food Preservation.
A step-by-step guide through pressure canning
How to make a delicious oil infused with the scent and flavor of fresh rosemary.
A simple recipe for mulberry jam that uses homemade instead of commercial pectin
Red cabbage makes a colorful variation of sauerkraut, and is rich in healthy probiotics.
How to make kale chips in your oven.
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A simple, delicious recipe for stove top applesauce, with canning instructions
Crisp butternut squash chips are easy to make in your oven. Skip the cost and grease of deep frying and try this healthy (but just as tasty) version instead.
How to dry tomatoes in a dehydrator.
How to make vinegar from apple cores and peels
How to make and freeze or can soup stocks
How to dry cranberries in a home oven.
How to make your own pectin for thickening jams and jellies.
An easy recipe for delicious lacto-fermented carrots that are rich in healthy probiotics
How to freeze green beans so that they retain the best possible taste, color, texture and nutritional value.
Spicy pickled carrot recipe. Food Preservation.
How to dry carrots so that they retain their color, flavor and nutritients
When the jelly is ready, the last drops pouring off the spoon will run together and "sheet" off the spoon
Many people don't try canning their own food because they are afraid of botulism. Here's what you need to know about that bacterium and how to make absolutely sure your food is safe from it.
The best way to blanch and freeze peas
After you've enjoyed a roasted chicken dinner, don't throw out the bones! Turn them into a delicious stock that you can use to make soups and sauces.
I see canned pumpkin butter on the shelves. Why can't I can it at home?
Crisp squash chips are easy to make in a dehydrator. Skip the cost and grease of deep frying and try this healthy (but just as tasty) version instead.
Turning applesauce into rich, spreadable apple butter is easy when you make it in your oven.
Leafy greens need to be blanched before they are frozen. Here's how.
How to dry strawberries in a food dehydrator
A super simple recipe for pickled hot peppers.
How to pressure can homemade soups
If you live at a higher than 1000 feet altitude, you need to use different canning times and pressures. Here's how to adjust recipes for safe canning if you live at a high altitude.
An easy recipe for lemon curd, a creamy and delicious treat that you can enjoy on its own, or as a filling or topping for other desserts.
How to dehydrate apples in your oven
How to dehydrate strawberries in your oven. Dried strawberries are a delicious and healthy snack and can also be added to baked goods and cereal.
How to preserve avocado by freezing avocado puree.
How to dry pears in an oven. Food Preservation.
Inventing your own pickle, jelly, chutney or sauce recipe is one of the joys of food preservation. But how do you know if your recipe safely preserves the food? Here's how to tell when you can improvise vs. when you need to stick to the rules.
Okra needs to be blanched before freezing.
How to blanch and dry celery. Food Preservation.
Tomatoes are a fruit, and among the most delicious. Capture their sweet-tart essence in this surprisingly delicious and versatile jam.
How to make delicious butters with fresh herbs. Use these as an easy recipe for fish or cooked vegetables, or spread them thinly on small pieces of toast or crostini as an elegant party offering.
How to make salt pork. Food Preservation.
The best ways to freeze individual vegetables so that they keep their texture, taste and nutrients
A quick, simple recipe that preserves the flavor of rosemary much better than drying.
Pickling is one of the best ways to preserve chanterelle mushrooms. This recipe is easy but the result is scrumptious.
How to make brine-cured olives at home
Sealing food in cans or jars to preserve it is a relatively recent method of food preservation. Here is the brief history of how modern canning methods came to be.
How to preserve the vibrant aromas and flavors of herbs in vinegar.
Product review of LifeWithoutPlastic's non-plastic food storage and freezer containers.
How to make a beautiful and delicious syrup from prickly pear cactus fruit.
Recipe for classic sweet cucumber relish
How to make jerky from ground turkey meat.
How to use a pressure canner as a boiling water bath
How to lacto-ferment food without adding salt
How to make and use rendered chicken fat, also called schmaltz
How to freeze mulberries so that they don't clump together but do retain great color, flavor, and nutritional value.
This recipe uses less sugar than most cranberry sauce recipes and is more flavorful than plain cranberry sauce.
This is how to freeze bananas so that they are easy on your blender and the pieces don't clump together.
A recipe for quince jelly that has a delicate flavor and exquisite color
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Ever buy a big chunk of fresh ginger root and then only use an inch of it in your recipe? Here's how to save the rest
How to make a small, single jar batch of homemade sauerkraut
A recipe for a lacto-fermented apple chutney that is crunchy, lightly tangy and delicious enough to use as a side dish rather than a condiment.
How to make file powder for gumbo
Making classic, ballpark-style yellow mustard - the stuff you love on hot dogs - is so easy. Here's how.
Cooked in a slow cooker, apple butter is one of the easiest and yet most delicious preserves you can make, and it can be canned for long-term storage.
Pear chutney is great with curries, but it's also a treat served with a cheese and fruit platter.
The best way to freeze strawberries
A product review of Excalibur's 2400 no-frills basic food dehydrator
A simple strawberry jam that uses homemade pectin to ensure a good jell.
This creamy raspberry curd is spectacular paired with dark chocolate or crisp ginger snap cookies.
Surprisingly, sometimes frozen vegetables actually boast a higher nutritional value than fresh veggies. Here's what you need to know to make the healthiest choices between fresh and frozen produce.
Easy to make, this colorful, spicy kimchee is full of good-for-you probiotics. Serve it alongside Korean or other Asian-style dishes.
The best way to freeze sugar snap peas; how to preserve sugar snap peas
Jam and jelly recipes call for different kinds of pectin: Dry, liquid, low-sugar. Can they be substituted?
Drying carrots this way requires no specialized equipment and preserves their bright color as well as their flavor.
An easy, delicious pear butter with canning and freezing instructions.
A simple marmalade recipe that preserves the bright color and flavor of kumquat fruits
A simple recipe for pickled fresh ginger to go with sushi or sashimi.
Don't throw out those basil flowers you prune off of your plants to encourage leaf production: use them to make a delicious herbal vinegar!
Fresh persimmons can be transformed into an unusual dried fruit called hoshigaki, but it takes special care.
A simple mustard recipe with several variations
A recipe for quince paste. Food Preservation.
How to make delicious smoked trout at home
Some jam recipes call for pectin. What is pectin, anyway, and why does it matter?
Crunchy, tangy fermented turnips are a traditional pickle in many cultures. They are rich in good-for-you probiotics.
The best methods for drying herbs so that they keep their color, aroma and flavor.
Recipe for smooth jellied cranberry sauce
These cucumber pickles have a classic deli dill flavor and crunch. They are ready to eat in just a few days, if you wait a week they will be even better.
Two new changes to the home canning process with Ball and Kerr jars and lids make home canning even easier and faster than ever.
An easy and tasty pickle recipe that is ready to serve the next day
Sometimes you need to sterilize canning jars, sometimes you don't. Here's how to know if you do, and how to do it.
A simple recipe for healthy, probiotic fermented green beans
A simple but delicious recipe for red currant jam
This is one of the simplest ways to cure olives. The result is identical to the full-flavored, slightly
Recipes for lacto-fermenting fruits and vegetables
How to dry zucchini and other summer squash in a dehydrator
How to make Mostarda di Frutta, a sweet-and-punget Italian side dish made with candied fresh fruit and mustard essence.
How to safely can tomatoes at home.
Recipe for quince preserves; how to make quinces preserved in syrup.
How to dry turnips in a dehydrator
How to dry peaches in a dehydrator so that they keep the best flavor, color, texture and nutritional value.
The best way to freeze rhubarb. Food Preservation.
Forget the potato chips: These oven-baked kale chips are just as addictively tasty but a much healthier snack.
Kale chips are addictively tasty and yet totally good for you - a much healthier option than deep-fried
What are cornichons cucumber pickles, and how do you make them?
How to safely can pumpkin and other winter squash.
Even people who think they don't like beets are won over when they taste this mildly tangy salad
A simple recipe for labneh, a cheese made from strained yogurt
How to make elderflower syrup - delicious added to cold drinks or drizzled over yogurt or desserts.
Blanching vegetables before dehydrating them results in better color and flavor. Here's how, and how long to blanch each vegetable before drying it.
A richly flavored slow cooker applesauce recipe that combines fresh and dried apples, apple cider and a hint of maple syrup.
This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward,
An easy DIY hot sauce made from fermented peppers that rivals the stuff on the grocery store shelf.
An easy pickled asparagus recipe with some heat and delicious intensity from chile peppers and spices.
A simple method for making your own red wine vinegar