The canning preservation method involves just a few essential concepts. Once you learn the basics, canning is a great way to turn fresh food into shelf-stable products that are safe for storage at room temperature. The fundamentals of canning have not changed since Frenchman Nicolas Appert invented the process over 200 years ago. People have the most trouble with canning when… …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…
The intensely flavored Italian limoncello liqueur recipe is made in Sorrento, Italy from lemons. While in Sorrento, I purchased a dish towel with a homemade recipe for limoncello printed on it (in Italian, of course). I’ve used the recipe often, and found that it adapts to many other fruits, such as strawberries, cherries, and surprising, also to rhubarb. All of these… …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…
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…
Many of these easy pickling recipes make refreshing accompaniments for grilled and barbecued foods, or add a crunchy bite to burgers and sandwiches. They feature common (and a few unusual) vegetables and fruits found in spring and early summer home gardens and farmers’ markets. The techniques and flavors represent pickling ideas from around the globe. The word “pickles” to most… …click to read more…
In spring and early summer, I like to trim all but 2 to 3 stems from small whole radishes and pickle them for a refreshing and crunchy bite to accompany everything from sandwiches to grilled foods. These easy-to-make radish pickles are fermented with whey rather than salt, or pickled in vinegar. Lightly fermented vegetables have a refreshing effervescent quality, while fully fermented… …click to read more…
This hearty, flavorful soup is easy to make using your favorite vegetables. Try any or all of the following: diced and dried carrots, onions, celery, green beans, roasted corn, mushrooms, raw or roasted bell peppers, tomatoes, and potatoes. Makes 4-6 servings ½ cup dry beans, such as black, red, or pinto 6 cups water, or as needed 2 cups dried… …click to read more…
