Are there any pressure canners available that are smaller than 16 quarts? If not, are there any pressure *cookers* on the market that can double as a pressure canner? [more inside]
posted by mudpuppie on Aug 11, 2009 - 5 answers

I made a half-full jar of jam, is it safe to eat? [more inside]
posted by Blazecock Pileon on Jul 5, 2009 - 23 answers

Need the bread and butter pickle recipe from either the Ball or Kerr canning recipe books. Hep me! [more inside]
posted by mudpuppie on Jun 19, 2009 - 7 answers

Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time. [more inside]
posted by sharksandwich on Mar 4, 2009 - 7 answers

Onion starts. I got them in a bunch of 50 for cheaper than the seed packet. Can I save them for later planting? [more inside]
posted by SpecialK on Jan 25, 2009 - 4 answers

What's the best way to freeze bacon? Or should I just leave it in the fridge? [more inside]
posted by billysumday on Dec 30, 2008 - 26 answers

How hot do I set the oven for drying mangos and for how long? [more inside]
posted by Evstar on Nov 29, 2005 - 3 answers

Well, it's that time of year again: my Apricot tree is starting to fruit, and I'd like to try drying some of the fruit to enjoy all year around. I tried it last year, but the results weren't good: the fruit got mouldy and icky. Any pointers or links to good guides on drying or preserving fruit?
posted by baggers on Jun 13, 2005 - 14 answers

What kinds of fruit/vegetables have you found that keep longest? For more perishable stuff, are there any methods (short of freezing) for extending shelf life?
posted by casarkos on Sep 19, 2004 - 9 answers