When canning tomatoes safely at home, be sure to use tested canning recipes that add citric acid, vinegar or lemon juice. Tomatoes are a medium-acid food with a pH in the range of 4.5–5.2. You must use a tested canning recipe that has determined the amount of acid to add in order to increase the acidity by lowering the pH… …click to read more…
Salted cauliflower retains the flavor, texture, and nutrition of the fresh vegetable. Of course, it becomes very salty. However, many people familiar with salted vegetables consider them to be superior to either canned or frozen vegetables. Salted Cauliflower (food preservation technique) Makes 2-3 cups Ingredients: 3 to 4 cups (1 pound) cauliflower florets (about 1 medium head) 1/3 cup (3.2… …click to read more…
Drying is one of the simplest and least expensive forms of food preservation, requiring only warm temperatures combined with good air circulation. Drying removes the water that bacteria, yeasts, and molds need to grow. If adequately dried and properly stored, dehydrated foods are shelf stable (safe for storage at room temperature). You have a choice of several different methods to… …click to read more…
Drying is the simple process of dehydrating foods until there is not enough moisture to support microbial activity. Drying removes the water needed by bacteria, yeasts, and molds need to grow. If adequately dried and properly stored, dehydrated foods are shelf stable (safe for storage at room temperature). The drying food preservation method is easy to do, very safe, and… …click to read more…
This zesty cole slaw is a Latin style cabbage salad found all through Latin America. There are many delicious variations ranging from tangy to spicy and mild to hot. They go by names such as curtido (El Salvadoran) and pikliz (Haitian). Latin-style Cole Slaw Recipe Makes about 4 cups Ingredients 4 cups thinly sliced cabbage (about ½ medium head) 1… …click to read more…
Use the following apricot jam recipe with any type of stone fruit including cherries, nectarines, peaches, plums, and their hybrids, such as pluots and apriums. You may also want to read about fruit pectin and techniques for making jam without pectin. Apricot Jam Recipe without Pectin Makes 3 to 4 half-pint jars Ingredients 3 cups (2½ to 3½ pounds) pitted, and… …click to read more…
Pectin, the substance that makes jams and jellies thick, occurs naturally in most fruits. When you cook fruit with sugar, the pectin will thicken and gel to make jam (if using crushed fruit) or jelly (if using fruit juice). However, this gelling process can only happen when there is the right balance of fruit, pectin, acid, and sugar. The amount… …click to read more…
Zucchini is a prolific vegetable that grows quickly to immense size. Fortunately, many food preservation methods adapt readily to zucchini. Jokes frequently mention log-sized zucchini found in gardens after returning from vacation, or left furtively on neighbors’ doorsteps during the night. However, you can make a variety of tasty items for your winter pantry that won’t send your family or… …click to read more…
