Pickled peppers have a multitude of uses. Pickled pepper rings can go on sandwiches, burgers, and tacos. Sprinkle them over salads or chop them with onion and add to mayonnaise for a quick tartar sauce. Serve them with vegetarian meals (such as rice and beans) to add interest to grain dishes. Or serve them with smoked fish or cheese on… …click to read more…
Once you’ve eaten dried melon, you may be inclined to agree with Marco Polo that it is “sweet as honey”. When you dry slices of watermelon, cantaloupe, honeydew or other melons, the flavors intensify. It certainly tastes better than any candy I’ve ever had. White or light green melon flesh may turn slightly brown when dried, especially if sliced thin and… …click to read more…
Canning relish recipes are a great way to preserve a variety of vegetables at the end of the season. From one basic relish recipe, you can create two different relishes, one red and spicy, the other green and zesty. Tip: Before you harvest or buy the fresh produce for any canning project, check that you have all of the required… …click to read more…
To preserve fruits and vegetables at their peak, it helps to understand the difference between maturity and ripeness. Maturity means the produce will ripen and become ready to eat after you pick it. Ripeness occurs when the color, flavor, and texture is fully developed. Once it is fully ripe, fresh produce begins the inevitable and declining spoilage process. Here’s a… …click to read more…
Clostridium botulinum is a common, everyday bacterium found in soil and on food. Only under certain conditions does it become harmful. In the absence of air, such as in canned foods, C. botulinum may produce botulin, the toxin that causes botulism poisoning. Historical perspective on botulism poisoning A century ago, botulism poisoning was a problem in improperly processed foods canned at… …click to read more…
A rumtopf is a German tradition that layers fruit with rum and sugar. The traditional recipe uses a mixture of fruit, beginning with berries and cherries in spring or early summer and ending with stone fruits like peaches and apricots in early fall. Left to marinate until December, the rumtopf is consumed during the Christmas and New Year holidays. This… …click to read more…
When canning tomatoes safely at home, be sure to use tested canning recipes that add citric acid, vinegar or lemon juice. Tomatoes are a medium-acid food with a pH in the range of 4.5–5.2. You must use a tested canning recipe that has determined the amount of acid to add in order to increase the acidity by lowering the pH… …click to read more…
The best food preservation methods for fresh vegetables depends on their degree of ripeness. To preserve the best quality vegetables, it helps to understand the difference between maturity and ripeness. Maturity means the produce will ripen and become ready to eat after you pick it. Ripeness occurs when the color, flavor, and texture is fully developed. Once it is fully… …click to read more…
The canning preservation method involves just a few essential concepts. Once you learn the basics, canning is a great way to turn fresh food into shelf-stable products that are safe for storage at room temperature. The fundamentals of canning have not changed since Frenchman Nicolas Appert invented the process over 200 years ago. People have the most trouble with canning when… …click to read more…
Salted cauliflower retains the flavor, texture, and nutrition of the fresh vegetable. Of course, it becomes very salty. However, many people familiar with salted vegetables consider them to be superior to either canned or frozen vegetables. Salted Cauliflower (food preservation technique) Makes 2-3 cups Ingredients: 3 to 4 cups (1 pound) cauliflower florets (about 1 medium head) 1/3 cup (3.2… …click to read more…
