Food Preservation: Most Popular Articles
The best ways to preserve the bright color and flavor of fresh basil
How to Process Food in a Boiling Water Bath
How to freeze green beans so that they retain the best possible taste, color, texture and nutritional value.
How long you can store different types of food in the freezer
How to sterilize canning jars. Food Preservation.
The two best ways to freeze mushrooms
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.
Why some vegetables must be blanched before they are frozen, and how to do it.
Knowing the difference between boiling water bath and pressure canner food preservation is essential for safe canning.
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.
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.
Slicing apples to the correct thickness for successful dehydrating
Pretreat pears in acidulated water to prevent browning
A recipe for a smooth, delicious pear butter that requires very little active kitchen time.
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!
Making prickly pear jelly. Food Preservation. Page 7.
How to dry tomatoes in a dehydrator.
A simple method for freezing sweet peppers so that they retain their bright colors and flavor and don't clump together.
The best ways to store, freeze, dehydrate and can pumpkin, butternut and other winter squashes
How to safely can tomatoes at home.
How to blanch and freeze broccoli so that it retains the best possible flavor, texture, color and nutritional value.
Which fruits are high or low pectin, and how that affects turning them into jams and jellies.
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.
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 make liquid pectin from apples
A step-by-step guide through pressure canning
How to dry peaches in a dehydrator so that they keep the best flavor, color, texture and nutritional value.
Slice and pre-freeze okra. Food Preservation.
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.
How to freeze cauliflower so that it keeps the best possible texture, taste and nutritional value.
How to make delicious jelly from apple cores and peels
A recipe for canning roasted tomatoes.
How to make dry breadcrumbs with or without a food processor
How lacto-fermentation safely preserves foods without canning, special ingredients, or fancy equipment.
Wondering what you can do with chutney besides serving it with Indian food? Here are 10 mouthwatering suggestions.
Recipe for classic sweet cucumber relish
The best way to blanch and freeze peas
Spicy pickled carrot recipe. Food Preservation.
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.
Why alkaline and acidic foods require different canning methods
Recipe for green tomato chutney - just in time for the end of the gardening season!
Jams thickened with chia seed are delicious, but can they be water bath canned in the home?
How to make kale chips in your oven.
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.
How to preserve the vibrant aromas and flavors of herbs in vinegar.
An easy end of the gardening season recipe for lacto-fermented green cherry tomato pickles.
A super simple recipe for pickled hot peppers.
How to make bacon at home. 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 test homemade jellies to know when they have reached the jell point
The best way to freeze rhubarb. Food Preservation.
Red cabbage makes a colorful variation of sauerkraut, and is rich in healthy probiotics.
How to dry mushrooms in your oven
The best ways to blanch and freeze asparagus
How to dry mushrooms in a dehydrator
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 simple, delicious recipe for stove top applesauce, with canning instructions
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 your own pectin for thickening jams and jellies.
How to dry carrots so that they retain their color, flavor and nutritients
How to make a delicious oil infused with the scent and flavor of fresh rosemary.
How to dry pears in an oven. Food Preservation.
How to make and freeze or can soup stocks
The best ways to preserve chanterelle mushrooms
How to pressure can homemade soups
An easy and tasty pickle recipe that is ready to serve the next day
How to dry strawberries in a food dehydrator
The best way to freeze fresh elderberries
Sometimes you need to sterilize canning jars, sometimes you don't. Here's how to know if you do, and how to do it.
The best ways to freeze individual vegetables so that they keep their texture, taste and nutrients
Turning applesauce into rich, spreadable apple butter is easy when you make it in your oven.
How to use a pressure canner as a boiling water bath
How to make a beautiful and delicious syrup from prickly pear cactus fruit.
How to preserve avocado by freezing avocado puree.
A quick, simple recipe that preserves the flavor of rosemary much better than drying.
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 blanch and dry celery. Food Preservation.
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 strawberries in your oven. Dried strawberries are a delicious and healthy snack and can also be added to baked goods and cereal.
Recipe for ratatouille with canning instructions.
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A simple strawberry jam that uses homemade pectin to ensure a good jell.
How to make fruit leathers or roll-ups from fresh fruit
Here's an easy and delicious way to pickle young okra pods
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.
Seasoned more lightly than traditional pickled beets, these are good enough to eat straight out of the jar or as a side dish.
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.
Tomatoes dried in the oven until chewy can be safely packed in oil, as long as you follow these steps.
Easy recipe for blackberry jam using liquid pectin.
How to dry zucchini and other summer squash in a dehydrator
An easy recipe for delicious lacto-fermented carrots that are rich in healthy probiotics
The best way to freeze strawberries
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.
This simple jam has an intense raspberry flavor and requires no added pectin.
How to make vinegar from apple cores and peels
A simple recipe for healthy, probiotic fermented green beans
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.
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.
Pear chutney is great with curries, but it's also a treat served with a cheese and fruit platter.
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How to make file powder for gumbo
A simple marmalade recipe that preserves the bright color and flavor of kumquat fruits
Recipe for homemade zucchini relish, similar to the sweet, hot dog relish usually made with cucumbers.
The best way to freeze grilled or roasted corn.
How to make and use rendered chicken fat, also called schmaltz
Product review of LifeWithoutPlastic's non-plastic food storage and freezer containers.
How to dehydrate apples in your oven
Leafy greens need to be blanched before they are frozen. Here's how.
A product review of Excalibur's 2400 no-frills basic food dehydrator
The best way to freeze pumpkin and other winter squash so that it is ready to use in pies, soups, muffins and other recipes.
How to lacto-ferment food without adding salt
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.
A simple small-batch recipe for a beautiful and tasty red currant jelly.
What are cornichons cucumber pickles, and how do you make them?
How to make salt pork. Food Preservation.
A simple mustard recipe with several variations
How to make a small, single jar batch of homemade sauerkraut
Recipes for quick refrigerator pickles that are ready to eat within 1 to 4 days.
How to avoid common canning mistakes and instead produce healthy, safe, delicious jars of home-canned food.
Yogurt is fairly easy to make at home and the result is much better in flavor and consistency than most commercial yogurt.
The best way to freeze sugar snap peas; how to preserve sugar snap peas
The best methods for drying herbs so that they keep their color, aroma and flavor.
A sweet, colorful and unusual preserve to go with savory dishes.
A scrumptious pickled snap bean recipe ready to serve right out of the jar
The essential pieces of information you need to know in order to safely can food at home.
A simple but delicious recipe for red currant jam
This lightly spicy pickle recipe can be made with green or wax beans, and is ready to eat in just 24 hours.
Making classic, ballpark-style yellow mustard - the stuff you love on hot dogs - is so easy. Here's how.
Even people who think they don't like beets are won over when they taste this mildly tangy salad
Pickling is one of the best ways to preserve chanterelle mushrooms. This recipe is easy but the result is scrumptious.
Easy to make, this colorful, spicy kimchee is full of good-for-you probiotics. Serve it alongside Korean or other Asian-style dishes.
A simple recipe for mulberry jam that uses homemade instead of commercial pectin
Recipes for lacto-fermenting fruits and vegetables
Making and canning soup stock from corn cobs.
How to make ketchup from fresh tomatoes.
A lightly spiced recipe for peach chutney that pairs beautifully with curries, but also with mild cheeses and whole grains.
Fill canning jars with blanched blueberries
You can preserve most fresh herbs and vegetables with this salt-based preservation method, and use it to create wonderful soups, sauces and dips.
An easy, delicious pear butter with canning and freezing instructions.
This is how to freeze bananas so that they are easy on your blender and the pieces don't clump together.
A simple recipe for labneh, a cheese made from strained yogurt
A recipe for quince jelly that has a delicate flavor and exquisite color
A colorful sweet relish that is great on hot dogs, but also in deviled eggs and potato or pasta salads
Make lactofermented sauerkraut, kimchi, and sour pickles in small batches with Kraut Source, which works with all standard wide-mouth mason jars.
Drying carrots this way requires no specialized equipment and preserves their bright color as well as their flavor.
Bread 'n' Butter Pickles are a classic cucumber pickle with an appealing sweet and sour taste. They are great on their own, or in sandwiches. And yes, their namesake bread-and-butter-and-these-pickles recipe is very, very tasty.
A zesty recipe for pickled green beans. These make a tasty and unusual garnish for bloody mary drinks.
How to make elderflower syrup - delicious added to cold drinks or drizzled over yogurt or desserts.
A simple recipe for pickled fresh ginger to go with sushi or sashimi.