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…
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…
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…
Drying is one of the simplest and least expensive forms of food preservation, requiring only warm temperatures combined with good air circulation. Drying removes the water that bacteria, yeasts, and molds need to grow. If adequately dried and properly stored, dehydrated foods are shelf stable (safe for storage at room temperature). You have a choice of several different methods to… …click to read more…
Drying is the simple process of dehydrating foods until there is not enough moisture to support microbial activity. Drying removes the water needed by bacteria, yeasts, and molds need to grow. If adequately dried and properly stored, dehydrated foods are shelf stable (safe for storage at room temperature). The drying food preservation method is easy to do, very safe, and… …click to read more…
The intensely flavored Italian limoncello liqueur recipe is made in Sorrento, Italy from lemons. While in Sorrento, I purchased a dish towel with a homemade recipe for limoncello printed on it (in Italian, of course). I’ve used the recipe often, and found that it adapts to many other fruits, such as strawberries, cherries, and surprising, also to rhubarb. All of these… …click to read more…
Popular food preservation methods for whole or half cherries include canning, freezing, and drying. Beyond these basic methods, you can preserve cherries in many other interesting ways: making crack seed–a dried cherry snack food, pickling fresh cherries, canning or freezing cherry purée, macerating (soaking) cherries in rum, or making cherry vodka liqueur (Ciliegia Cello). Use any variety of cherry in these… …click to read more…
This zesty cole slaw is a Latin style cabbage salad found all through Latin America. There are many delicious variations ranging from tangy to spicy and mild to hot. They go by names such as curtido (El Salvadoran) and pikliz (Haitian). Latin-style Cole Slaw Recipe Makes about 4 cups Ingredients 4 cups thinly sliced cabbage (about ½ medium head) 1… …click to read more…
Use the following apricot jam recipe with any type of stone fruit including cherries, nectarines, peaches, plums, and their hybrids, such as pluots and apriums. You may also want to read about fruit pectin and techniques for making jam without pectin. Apricot Jam Recipe without Pectin Makes 3 to 4 half-pint jars Ingredients 3 cups (2½ to 3½ pounds) pitted, and… …click to read more…
