Experienced canners, please help me make and preserve a delicious botulism-free coconut pumpkin curry sauce. [more inside]
I'm a home canner with a glut of watermelon, a love of lemonade, and a strong desire to not die of a preventable poisoning. In theory, is it possible to pressure can a watermelon-lemonade/limeade concentrate without creating the perfect environment for botulism? [more inside]
I really want to get into canning/preserving/pickling but I'm terrified of poisoning myself. Aside from "use proper techniques and you'll be fine", what foods are least likely to cause a problem? Which are the most foolproof?
Is this banana jam sufficiently acidified by two tablespoons of lemon juice to make it safe to preserve in a hot water bath per the recipe? Or am I flirting with death? [more inside]
I want to turn this sentimental keffiyeh into a piece of decor -- any ideas? [more inside]
I'd like to find a pretty way to preserva all sorts of lovely cards/notes/etc. from our wedding. Difficulty level: so not crafty! [more inside]
For Christmas, we were given her grandson's baby hand and foot prints painted on by acrylic paint. They are on a few cheap pot holders from Target or somewhere similar. I would like to preserve them but don't know much about crafts, so what would be the best way to save them to ensure they are around for years to come? [more inside]
So I'm cruising through my new Ball canning cookbook and they have recipes for herb jellies, bwee!!! They all call for a good dry white wine. I've never been a wine drinker, so I'm looking for suggestions. What are some good, dry white wines that you've drunk and/or cooked with that you would recommend for basil and rosemary jelly? Since I'm going to be canning in large amounts, I would appreciate suggestions that aren't $100/bottle.
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]
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]
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!
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!
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]
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]
Please recommend me a gasket-free pressure canner! [more inside]
Which foods are actually cheaper to make at home using store-bought ingredients? [more inside]
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]
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]
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]
Interesting ways to preserve and/or freeze shallots for use over the winter? [more inside]
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]
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]
'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]
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]
I made a half-full jar of jam, is it safe to eat? [more inside]
Need the bread and butter pickle recipe from either the Ball or Kerr canning recipe books. Hep me! [more inside]
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]
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]
What's the best way to freeze bacon? Or should I just leave it in the fridge? [more inside]
How hot do I set the oven for drying mangos and for how long? [more inside]
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?
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?