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Try salting. It’s an easy way to ferment, pickle, and store vegetables

Salting is an old-fashioned fermenting or curing method for preserving vegetables. This technique was a popular food preservation method in the early twentieth century, especially during the first and second World Wars. Layering food with salt to preserve seasonal vegetables was promoted as an alternative to canning in order to conserve glass, metal, and fuel needed for the war effort. … …click to read more…

Make delicious limoncello liqueur using rhubarb, strawberries, or cherries

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…

5 unusual ways to preserve fresh cherries (tart pie or sweet cherries)

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…

4 unusual ways to preserve fresh apricots

Popular food preservation methods for apricots include canning, freezing, and drying. Beyond these basic methods, you can preserve apricots in many other interesting ways. Here, we give you four recipes: Nut and Honey Apricot Fruit Leather, Apricot-Pineapple Jam, Apple Chutney with Dried Apricots and Cherries, or Apricot Nectar. Nut and Honey Apricot Fruit Leather Recipe Making fruit leather is a good way … …click to read more…

10 refreshing, easy pickling recipes for spring and early summer

Many of these easy pickling recipes make refreshing accompaniments for grilled and barbecued foods, or add a crunchy bite to burgers and sandwiches. They feature common (and a few unusual) vegetables and fruits found in spring and early summer home gardens and farmers’ markets. The techniques and flavors represent pickling ideas from around the globe. The word “pickles” to most … …click to read more…

Best food preservation methods for green peas, snow peas and snap peas

Sugars in fresh peas begin converting to starch as soon as they are picked. So be sure to preserve them as soon as they are harvested or purchased. Preserve shelled green peas by freezing, salting (brining), drying, or canning. Preserve pea pods (snow peas and sugar snap peas) by freezing or salting. Try some dried, too, and see if you … …click to read more…

Asparagus salad with rhubarb vinaigrette

This refreshing salad uses spring and early summer vegetables and herbs. It could not be easier. Simply assemble the ingredients on individual plates or a serving platter. 4 servings 1½ to 2 pounds fresh asparagus, or 4 to 6 cups canned, frozen and salted asparagus 2 tablespoon rhubarb sauce (recipe follows) 2 tablespoons water 1 tablespoon chopped fresh tarragon leaves … …click to read more…

How to preserve fresh asparagus for your favorite asparagus recipes

If you love asparagus, then you may want to preserve asparagus during the growing season to enjoy throughout the year. You can preserve asparagus by canning, pickling, freezing, drying, or salting It’s usually best to preserve only enough product to last until the following year, when the vegetable is in season again, or no longer than twelve months. So think … …click to read more…

Easy pickling method for radishes preserved with whey

In spring and early summer, I like to trim all but 2 to 3 stems from small whole radishes and pickle them for a refreshing and crunchy bite to accompany everything from sandwiches to grilled foods. These easy-to-make radish pickles are fermented with whey rather than salt, or pickled in vinegar. Lightly fermented vegetables have a refreshing effervescent quality, while fully fermented … …click to read more…

Preserving rhubarb recipes include canning, pickling, drying, fermenting, and freezing

There are a surprising number of ways to preserve rhubarb, including canning, pickling, making jam or jelly, drying, freezing, or fermenting into wine. When preserving fruits and vegetables, use these guidelines: Mature, slightly underripe produce is optimal for canning, pickling, and jamming. Ripe produce is best for using fresh, drying and freezing. Overripe produce is suitable for fermenting. (And may … …click to read more…

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