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The slow vegetable drip

Our garden is happily producing vegetables for us, and I want to take some of this fresh, homegrown produce and preserve it. However, we're not getting large enough batches of produce to actually can or pickle. How do I work around this? [more inside]
posted by backseatpilot on Jul 29, 2013 - 7 answers

 

Teach me meat science, pretty please

So, my meat business is spinning up. We've registered with the tax office, it's an official thing now. I've got a lot to learn, and a lot of things to figure out. We're going to be making and selling sausages, ham, smoked meats, all manner of things. Primarily we're going to be sending things online, as well as catering and possibly having a food truck to get the name out to drive the online sales. Special monkeywrench: this will all take place in Japan. [more inside]
posted by Ghidorah on Jun 26, 2013 - 8 answers

How should I preserve my hot peppers?

I just came home from the grocery store with two fat stacks of what I think are red and green chilies. How should I preserve them? Make a jam or jelly or relish of some sort? Pickle? Roast and can 'em in oil? Ristras? Give me your best recipes and methods for taking care of a crap-load of hot peppers!
posted by Grandysaur on Jun 11, 2013 - 13 answers

What are your most delicious rhubarb uses/recipes?

So it's rhubarb season and I've finally managed to buy a big batch, yay! I love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday on Apr 10, 2013 - 25 answers

How do I preserve fresh herbs for use later on?

What are the best ways to preserve an abundance of fresh herbs of any type? When our herb garden decides to produce faster than we need it to (like now!) it'd be great if I could save some for later on when its season is over. Details inside, but I'm interested in anything that has worked for you in a similar situation. [more inside]
posted by harriet vane on Jan 4, 2013 - 12 answers

Why isn't my candied orange peel turning translucent consistently, dammit?

Whenever I make candied orange (or other citrus) peel, it always takes longer than recipe-writers seem to expect for the peel to become translucent, and some never becomes translucent at all. (a) What gives? (b) Is the not-translucent peel cool to store and eat? [more inside]
posted by kenko on Nov 17, 2012 - 13 answers

Looking for a pressure canner

Please recommend me a gasket-free pressure canner! [more inside]
posted by torisaur on Sep 17, 2012 - 5 answers

Getting more equity out of food-making sweat

Which foods are actually cheaper to make at home using store-bought ingredients? [more inside]
posted by Shepherd on Aug 10, 2012 - 42 answers

Modding my jam safely?

I want to mix slices of lemon into some jam from the store. How long will it keep in the fridge after I do this? [more inside]
posted by rivenwanderer on Feb 9, 2012 - 6 answers

Just kidding. I don't own a car!

I just bought a new car! It's a 2011 Honda Civic EX sedan; AM/FM/CD stereo system, moon roof, the works! I just drove it home from the dealer and my plan is to park it my garage and not drive it again for fifty years. Any tips on making this work? [more inside]
posted by Hey Dean Yeager! on Sep 1, 2011 - 13 answers

FIGZILLA

FIIIIIGS! We're moving to a house that has a fig tree! Looking for fig recipes, but also any information about preserving/canning/pickling/drying/freezing them. Also, how do I know if they are green figs or black figs (ours appears to have both) and what's the difference? [more inside]
posted by Nattie on Aug 28, 2011 - 19 answers

Damn you, northern sun!

Interesting ways to preserve and/or freeze shallots for use over the winter? [more inside]
posted by mireille on Aug 28, 2011 - 9 answers

Just peachy.

Preserving fail! Many of my peach slices sorta disintegrated in the simple syrup I was going to can them in. They don't look like they're going to can so well. Is there any way to salvage them? Something else I can use them for? Anything?? [more inside]
posted by torisaur on Aug 7, 2011 - 7 answers

Foods? Show me how to freeze them?

Piggy backing on my previous question about freezer friendly foods for a workplace drama fridge- now I need at home freezer help - how to freeze a variety of stuff so I can stop tossing out wilted celery, slimy mashed potatoes, etc. I have some ideas and need your input (or commiseration). What foods/ingredients do you freeze, amd how? Specifics inside, and begging for advice with freezables not listed. [more inside]
posted by bilabial on Nov 5, 2010 - 26 answers

Lemon tree very tasty, lemon season very short

'Tis the season for Meyer lemons and blood oranges. Yum! But seasons, alas, are fleeting. What's the best way to preserve something of the deliciousness all year long? [more inside]
posted by Rosie M. Banks on Feb 5, 2010 - 16 answers

Under pressure!

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

Half preserved

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

Searching for long lost pickle recipe

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

Shelf stable homemade condiments

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

I've got little onions. I want big onions all season long. Help?

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 to do with all this bacon

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, hot shot?

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

Drying fruit

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

Which fruits or vegetables keep the longest?

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

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