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Preserving

Products to Help Reduce Food Waste

According to the NRDC, Americans waste nearly 40 percent of the food they buy—does this ring true in your household? If you find that plenty of produce, meat, and even dry goods end up in your trash...
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Whiskey Infused Honey--Can I BWB This?

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by secondhandbookstore 1 month ago

I have a whiskey-infused honey recipe (1 cup honey, 1 bay leaf, 1/4 cup whiskey simmered on the stove and then stored in the fridge) that our family loves a lot. My sister asked if I could make it ...

Does anyone add salt in their jams?

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by N_Little 2 months ago

I'm looking to make a raspberry lemonade jam, focusing on the flavor of the lemons, but I'm afraid it will be too tart to be used as a convetional spread. I heard of and have tried salt on lemons b...

How to store open can of curry paste?

sarahbeths
by sarahbeths 5 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 10 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 6 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 4 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 6 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 8 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 1 year 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 10 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 8 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...