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Preserving

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Jamming, Canning and Preserving 2017

by MmeFleiss 6 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 ...

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rstuart commented 6 days ago

Preserving grated ginger?

by Fuffy 11 days ago

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

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Fuffy commented 9 days ago

Help: Ripe Grapevine in my backyard

by jillytomato 19 days ago

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

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kariin commented 17 days ago

What to do with a boat load of peaches?

by ceponatia 1 month 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 23 days ago

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

by eliascreate 24 days ago

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

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MikeG commented 24 days ago

No water bath jam

by martak 6 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...

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ricepad commented 1 month ago

Bottling with clip top jars

by damiano 1 month 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 1 month ago

Online Services & Delivery Be the first to comment

Pickling Vinegar 7%

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by boratini 2 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 2 months ago

How To Preserve Dill?

by herby 3 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...

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dfrostnh commented 3 months ago

Looking for a watermelon rind pickle recipe

by Scott_R 4 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 4 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...

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shelby01 commented 4 months ago

Question about canning safety

by NonnieMuss 5 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 4 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...

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SquishyOtter commented 6 months ago

Ginger - Futurologists Take Note

by jounipesonen 11 months ago

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

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jounipesonen commented 7 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...

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iyksusie commented 8 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 8 months ago

Garlic-free zucchini preserves?

by beagles8mydough 1 year 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 ...

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beagles8mydough commented 8 months ago

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