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Using preserved lemons

by Enso 2 years ago

I made a batch of preserved lemons (lemons and salt) a while ago and need to be using them at a faster rate. What way...

alex9179 commented 14 hours ago

Jamming, Canning and Preserving 2017

by MmeFleiss 4 months 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 ...

meatn3 commented 4 days ago

How To Preserve Dill?

by herby 1 month ago

I stopped by my little community garden today to assess what need to be done before planting and it is covered with y...


dfrostnh commented 1 month ago

Looking for a watermelon rind pickle recipe

by Scott_R 2 months ago

I'm trying to replicate for my 86 year old mother a watermelon pickle recipe that her grandmother made, long ago. Un...

AreBe commented 2 months ago

Homemade "jam sugar"?

by Father Kitchen 11 months 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 Ja...


shelby01 commented 2 months ago

Question about canning safety

by NonnieMuss 3 months ago

I'm in about my third year of canning - mostly jams, pickles, and salsa so far, but I have a soup recipe I'd love to ...

NonnieMuss commented 2 months ago

Jam too thick - can it be saved?

by BobB 6 years ago

I made jam for the first time recently (from fresh sour cherries) and I while I followed the ingredient proportions p...


SquishyOtter commented 4 months ago

Ginger - Futurologists Take Note

by jounipesonen 9 months ago

I have diced fresh ginger into small bits. Packed a Ball jar full - and then continously poured in honey. It wa...


jounipesonen commented 5 months ago

What is the acid or pH level of hot peppers?

by Caralien 8 years ago

I'm (again) considering canning or somehow preserving the hot pepper bounty I have. It appears that low-acid foo...


iyksusie commented 6 months ago

Freezing Hard Boiled Eggs

by Pryderi 4 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, ...

coll commented 6 months ago

Garlic-free zucchini preserves?

by beagles8mydough 11 months ago

I have a bounty of zucchini and very much want to preserve as much as I can. I will blanche and freeze some and will ...


beagles8mydough commented 6 months ago

Thai sweet preserved radish recipe

by frumgirl1 2 years ago

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

Pammellam commented 7 months ago

Salt-preserved lemons and food safety?

by bythebay 5 years ago

I tried to preserve some lemons a few weeks back, cutting them into fourths, putting salt in them, putting salt at th...


xiaobao12 commented 7 months ago

Preserved Lemons - Safe or Start Over?

by pantsmclee 2 years ago

Hi! I put up some preserved lemons (my first try!) in early May. After keeping the jars on the counter for a we...


xiaobao12 commented 7 months ago

Peach overload SOS

by swfood 1 year ago

I picked up an enormous basket--10+lbs-- of bargain "ice cream peaches" (e.g. some turning overripe) at the farmers m...


Querencia commented 8 months ago

Time to start a jar of Rumtopf

by eatingjoy 2 years ago This weekend kicks off pick your own strawberries in my neck of...

TastyReuben commented 9 months ago

preserving cherry peppers?

by Redbone 12 years ago

We have gorgeous peppers, and my husband loves that stuff you get in Italian delis--like for spreading. Any idea how...


yonza1 commented 9 months ago

General Discussion Be the first to comment

Freezing Candied Sage

by changingwoman 9 months ago

I have an abundance of fresh sage and would like to candy some for holiday gifts. Does anyone have actual experience...

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