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Preserving

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How to store open can of curry paste?

sarahbeths
by sarahbeths 2 months ago

Hi! I have this can of panang curry paste that's hard to find I have to drive 20 minutes to get it from a specialty store. $2 a can, not too $$$, but still rather not waste it. Can only use a table...

What is the acid or pH level of hot peppers?

Caralien
by Caralien 9 years ago

I'm (again) considering canning or somehow preserving the hot pepper bounty I have. It appears that low-acid foods are prone to botulism; peppers (ie jalapenos and habaneros) have more vitamin...

Preserving lemons - a question

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by sarosenthall 3 months ago

I've got some jars of preserved lemons that I assembled. They have been sitting on my counter now, soaking in salty lemon juice for about three weeks. Assume they're now "ready" to give as gifts?...

Thai sweet preserved radish recipe

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by frumgirl1 3 years ago

Can anyone help me out with a recipe for sweet preserved radish? I'd like this for making pad thai.

Help with onion jam - too much butter in finished product

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by sa_sam 4 months ago

Need help with onion jam/marmalade that ends up with visible chunks of butter/oil in it once jarred and refrigerated. How do I get an onion jam/marmalade that looks like those in shops? I've made i...

salsa canning

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by salsamaker 7 years ago

I need to gather info regarding canning salsa without cooking it first, only doing a warm water bath. 1st off i use mostly diced canned tomatoes but sometimes do add fresh tomatoes. Also i see a lo...

No water bath jam

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by martak 8 years ago

Hello, I made my first batches of strawberry jam in the fall. I still have some jars left. The person who showed me what to do told me that filling the sterilized jars, sealing them, and turning...

Freezing Hard Boiled Eggs

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by Pryderi 5 years ago

I have more eggs than I can eat, and I'm looking for a way to preserve them. I thought about hard boiling, peeling, then freezing them. It would be convenient to have the eggs whole, but I'm not ...

Jamming, Canning and Preserving 2017

MmeFleiss
by MmeFleiss 2 years ago

I just made my first batch for the year. My husband loves the pickled onions that he eats in London, so I decided to make him the batch from The River Cottage Preserves Handbook. I wanted to keep t...

Homemade "jam sugar"?

Father Kitchen
by Father Kitchen 2 years ago

I have a friend who wants to make jam in small quantities. I found Sonia Allison's book "Quick and Easy One Pot of Jam from Your Microwave." The recipes are enticing, but many call for "Jam Sugar,"...

Smoking vegetables for preservation

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by Aurum 11 months ago

I was considering smoking some hot peppers to make a homemade version of chipotles in adobo sauce, and I ended up on some articles online talking about the preservation aspect of smoking your own f...

Lots of Cilantro & Parsley !

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by MadameC 1 year ago

Hi from France :) I nhave a few nice bunches of parsley and even more of Cilantro (coriander). Was trying think of a sauce/pesto that would keep for a week or so in the fridge to take advantage o...

Making jam with or without pectin?

Lazar
by Lazar 9 years ago

quick question to the jam makers out there. Made strawberry jam with pectin (a brand other than Certo), however, my mother who is a jam junkie, told me to make the jam without the pectin. Her rea...

Jam too thick - can it be saved?

BobB
by BobB 7 years ago

I made jam for the first time recently (from fresh sour cherries) and I while I followed the ingredient proportions precisely, I must have cooked it too long because now that it's cooled it's too t...

Blanched Basil is Bland

HouseofEscobar
by HouseofEscobar 1 year ago

I am trying to preserve a pound of basil via blanch and freeze. I didn't think I did the blanching too long, maybe 8 seconds. I also didn't do an ice bath, but instead, very cold water. The harves...

Preserving grated ginger?

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by Fuffy 1 year ago

I often use small amounts of grated ginger and would like to make my daily cooking easier by grating a large batch to keep on hand. I seem to remember a friend used to preserve grated ginger in sh...

Help: Ripe Grapevine in my backyard

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by jillytomato 1 year ago

We rented a home with a 30-ft grapevine in the backyard. Doing absolutely nothing, it is now FULL. The clusters have dark purple skins, very firm flesh, lots of seeds, and the smell/flavor is incre...

What to do with a boat load of peaches?

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by ceponatia 1 year ago

Hi all, I have about 6 or 7 large peaches that my mother bought and she says they're too sweet for her to eat. She typically wastes enough food in a year to feed all of the homeless in and aroun...