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Thai sweet preserved radish recipe

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.

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Electrico commented 1 day ago

Help with onion jam - too much butter in finished product

by sa_sam 8 days ago

Need help with onion jam/marmalade that ends up with visible chunks of butter/oil in it once jarred and refrigerated....

meatn3

meatn3 commented 8 days ago

salsa canning

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 m...

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ricepad commented 3 months ago

No water bath jam

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 m...

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ricepad commented 3 months ago

Freezing Hard Boiled Eggs

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, ...

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KrisHodges commented 5 months ago

Jamming, Canning and Preserving 2017

by MmeFleiss 1 year 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 ...

MmeFleiss

MmeFleiss commented 7 months ago

Homemade "jam sugar"?

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 Ja...

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Fiaska commented 7 months ago

Smoking vegetables for preservation

by Aurum 8 months ago

I was considering smoking some hot peppers to make a homemade version of chipotles in adobo sauce, and I ended up on ...

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Aurum commented 8 months ago

Lots of Cilantro & Parsley !

by MadameC 11 months ago

Hi from France :) I nhave a few nice bunches of parsley and even more of Cilantro (coriander). Was trying think of ...

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MadameC commented 11 months ago

Making jam with or without pectin?

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 ...

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GrandmaJoyce commented 12 months ago

Jam too thick - can it be saved?

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 p...

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SouthSideChicago commented 1 year ago

Blanched Basil is Bland

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 ...

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janniecooks commented 1 year ago

Preserving grated ginger?

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 t...

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Fuffy commented 1 year ago

Help: Ripe Grapevine in my backyard

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 ...

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kariin commented 1 year ago

What to do with a boat load of peaches?

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...

nofunlatte

nofunlatte commented 1 year ago

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

by eliascreate 1 year 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 1 year ago

Bottling with clip top jars

by damiano 1 year 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

dave_c commented 1 year ago

Online Services & Delivery Be the first to comment

Pickling Vinegar 7%

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by boratini 1 year ago

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

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