Food Preservation: Most Popular Articles
The best ways to preserve the bright color and flavor of fresh basil
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.
How long you can store different types of food in the freezer
How to Process Food in a Boiling Water Bath
The two best ways to freeze mushrooms
The best way to dry apples in a dehydrator
How to sterilize canning jars. Food Preservation.
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.
What you do after the lids are sealed on your jars is as important as what goes in them. Here's what you need to know to keep your canned foods safely.
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.
How to freeze green beans so that they retain the best possible taste, color, texture and nutritional value.
The best ways to store, freeze, dehydrate and can pumpkin, butternut and other winter squashes
A recipe for a smooth, delicious pear butter that requires very little active kitchen time.
Why some vegetables must be blanched before they are frozen, and how to do it.
Pretreat pears in acidulated water to prevent browning
Knowing the difference between boiling water bath and pressure canner food preservation is essential for safe canning.
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!
A simple method for freezing sweet peppers so that they retain their bright colors and flavor and don't clump together.
How to dry tomatoes in a dehydrator.
Which fruits are high or low pectin, and how that affects turning them into jams and jellies.
How to blanch and freeze broccoli so that it retains the best possible flavor, texture, color and nutritional value.
Step-by-step instructions for harvesting prickly pear fruit, removing the prickles and seeds, and making delicious jelly.
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.
How to make delicious jelly from apple cores and peels
Wondering what you can do with chutney besides serving it with Indian food? Here are 10 mouthwatering suggestions.
A step-by-step guide through pressure canning
How to make liquid pectin from apples
Crisp and lightly tangy, these easy to make, overnight pickles get some of their color and flavor from the spice turmeric.
Recipe for green tomato chutney - just in time for the end of the gardening season!
Tomatoes are a fruit, and among the most delicious. Capture their sweet-tart essence in this surprisingly delicious and versatile jam.
How lacto-fermentation safely preserves foods without canning, special ingredients, or fancy equipment.
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
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.
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.
Spicy pickled carrot recipe. Food Preservation.
How to safely can tomatoes at home.
An easy end of the gardening season recipe for lacto-fermented green cherry tomato pickles.
A simple, delicious recipe for stove top applesauce, with canning instructions
When the jelly is ready, the last drops pouring off the spoon will run together and "sheet" off the spoon
How to make bacon at home. Food Preservation.
How to dry peaches in a dehydrator so that they keep the best flavor, color, texture and nutritional value.
Tomatoes dried in the oven until chewy can be safely packed in oil, as long as you follow these steps.
Why alkaline and acidic foods require different canning methods
Red cabbage makes a colorful variation of sauerkraut, and is rich in healthy probiotics.
How to dry mushrooms in your oven
The best way to blanch and freeze peas
The best ways to blanch and freeze asparagus
How to dry mushrooms in a dehydrator
Okra needs to be blanched before freezing.
A recipe for canning roasted tomatoes.
How to make a delicious oil infused with the scent and flavor of fresh rosemary.
The best way to freeze rhubarb. Food Preservation.
How to make kale chips in your oven.
Recipe for classic sweet cucumber relish
A super simple recipe for pickled hot peppers.
Turning applesauce into rich, spreadable apple butter is easy when you make it in your oven.
Peaches are the quintessential canning fruit for good reason: They make it through the canning process with more of their color, flavor and texture intact than other fruits do. Here is how to can them for the best results.
How to dry carrots so that they retain their color, flavor and nutritients
How to preserve the vibrant aromas and flavors of herbs in vinegar.
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.
How to make and freeze or can soup stocks
How to dry strawberries in a food dehydrator
How to dry pears in an oven. Food Preservation.
How to make vinegar from apple cores and peels
How to make your own pectin for thickening jams and jellies.
How to preserve avocado by freezing avocado puree.
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.
An easy recipe for delicious lacto-fermented carrots that are rich in healthy probiotics
How to pressure can homemade soups
How to blanch and dry celery. Food Preservation.
The best ways to preserve chanterelle mushrooms
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 ways to freeze individual vegetables so that they keep their texture, taste and nutrients
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!
How to dehydrate apples in your oven
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.
A quick, simple recipe that preserves the flavor of rosemary much better than drying.
The Weston Roma makes smooth, consistent tomato puree for canning and sauces, with little effort.
How to make and use rendered chicken fat, also called schmaltz
The best way to freeze fresh elderberries
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.
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.
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.
A simple strawberry jam that uses homemade pectin to ensure a good jell.
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.
Sometimes you need to sterilize canning jars, sometimes you don't. Here's how to know if you do, and how to do it.
How to use a pressure canner as a boiling water bath
Pear chutney is great with curries, but it's also a treat served with a cheese and fruit platter.
How to make a beautiful and delicious syrup from prickly pear cactus fruit.
How to make fruit leathers or roll-ups from fresh fruit
This simple jam has an intense raspberry flavor and requires no added pectin.
Seasoned more lightly than traditional pickled beets, these are good enough to eat straight out of the jar or as a side dish.
Leafy greens need to be blanched before they are frozen. Here's how.
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.
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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.
An easy and tasty pickle recipe that is ready to serve the next day
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This creamy raspberry curd is spectacular paired with dark chocolate or crisp ginger snap cookies.
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.
A simple marmalade recipe that preserves the bright color and flavor of kumquat fruits
Jams thickened with chia seed are delicious, but can they be water bath canned in the home?
The best way to freeze strawberries
A simple recipe for mulberry jam that uses homemade instead of commercial pectin
A simple recipe for healthy, probiotic fermented green beans
A product review of Excalibur's 2400 no-frills basic food dehydrator
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 lacto-ferment food without adding salt
This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward,
How to make a small, single jar batch of homemade sauerkraut
How to dry zucchini and other summer squash in a dehydrator
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.
The best way to freeze grilled or roasted corn.
How to make file powder for gumbo
A simple but delicious recipe for red currant jam
Recipe for ratatouille with canning instructions.
A simple mustard recipe with several variations
How to make salt pork. Food Preservation.
Recipes for quick refrigerator pickles that are ready to eat within 1 to 4 days.
How to safely can pumpkin and other winter squash.
The essential pieces of information you need to know in order to safely can food at home.
Product review of LifeWithoutPlastic's non-plastic food storage and freezer containers.
Easy to make, this colorful, spicy kimchee is full of good-for-you probiotics. Serve it alongside Korean or other Asian-style dishes.
How to make brine-cured olives at home
How to avoid common canning mistakes and instead produce healthy, safe, delicious jars of home-canned food.
Making classic, ballpark-style yellow mustard - the stuff you love on hot dogs - is so easy. Here's how.
A simple recipe for pickled fresh ginger to go with sushi or sashimi.
Easy recipe for blackberry jam using liquid pectin.
What are cornichons cucumber pickles, and how do you make them?
Drying carrots this way requires no specialized equipment and preserves their bright color as well as their flavor.
Recipe for homemade zucchini relish, similar to the sweet, hot dog relish usually made with cucumbers.
The best way to freeze sugar snap peas; how to preserve sugar snap peas
How to preserve green and wax beans by drying them
Forget the potato chips: These oven-baked kale chips are just as addictively tasty but a much healthier snack.
Recipes for lacto-fermenting fruits and vegetables
A simple small-batch recipe for a beautiful and tasty red currant jelly.
Even people who think they don't like beets are won over when they taste this mildly tangy salad
The best methods for drying herbs so that they keep their color, aroma and flavor.
Pickling is one of the best ways to preserve chanterelle mushrooms. This recipe is easy but the result is scrumptious.
A recipe for quince jelly that has a delicate flavor and exquisite color
A richly flavored slow cooker applesauce recipe that combines fresh and dried apples, apple cider and a hint of maple syrup.
A lightly spiced recipe for peach chutney that pairs beautifully with curries, but also with mild cheeses and whole grains.
Kale chips are addictively tasty and yet totally good for you - a much healthier option than deep-fried
How to make jerky from ground turkey meat.
A simple recipe for labneh, a cheese made from strained yogurt
Here's an easy and delicious way to pickle young okra pods
Crunchy, tangy fermented turnips are a traditional pickle in many cultures. They are rich in good-for-you probiotics.
Yogurt is fairly easy to make at home and the result is much better in flavor and consistency than most commercial yogurt.
A sweet, colorful and unusual preserve to go with savory dishes.