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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...


SouthSideChicago commented 1 month ago

Blanched Basil is Bland

by HouseofEscobar 3 months 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 ...


janniecooks commented 2 months ago

Jamming, Canning and Preserving 2017

by MmeFleiss 9 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 ...


rstuart commented 3 months ago

Preserving grated ginger?

by Fuffy 3 months ago

I often use small amounts of grated ginger and would like to make my daily cooking easier by grating a large batch t...


Fuffy commented 3 months ago

Help: Ripe Grapevine in my backyard

by jillytomato 3 months ago

We rented a home with a 30-ft grapevine in the backyard. Doing absolutely nothing, it is now FULL. The clusters have ...


kariin commented 3 months ago

What to do with a boat load of peaches?

by ceponatia 4 months 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...

nofunlatte commented 4 months ago

What ingredient prolonges how long food/drinks stays fresh (preserving food)

by eliascreate 4 months ago

Hello! I was thinking "How can they store a 'smoothie' for months in grocery stores?" when I saw a smoothie in a s...


MikeG commented 4 months ago

No water bath jam

by martak 7 years ago

Hello, I made my first batches of strawberry jam in the fall. I still have some jars left. The person who showed m...


ricepad commented 4 months ago

Bottling with clip top jars

by damiano 4 months ago

I have some Kilner clip top jars and am now making jam for the first time. I would like to keep the jam for at least ...

dave_c commented 4 months ago

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Pickling Vinegar 7%

by boratini 4 months ago

I have a new pickling book that has recipes requiring 7% acidity vinegar. I have been searching all sources here in t...

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 5 months ago

How To Preserve Dill?

by herby 6 months 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 6 months ago

Looking for a watermelon rind pickle recipe

by Scott_R 6 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 6 months ago

Homemade "jam sugar"?

by Father Kitchen 1 year 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 6 months ago

Question about canning safety

by NonnieMuss 7 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 7 months ago

Ginger - Futurologists Take Note

by jounipesonen 1 year ago

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


jounipesonen commented 10 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 10 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 10 months ago

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