An excellent virtual resource for first-time and experienced home canners. We offer how to guides, product information, recipes, and an online store.

Home Publications Search Seasonal Tips Info Request Multimedia FAQ's Contact Links How do I Can Freeze Dry Cure & Smoke Ferment Pickle Make Jam & Jelly Store Educators About Us The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State ...

Annies' quick and easy pickle and relish recipes collected over the years.

Canning recipes & preserving food, smoking fish, curing meat, drying fruit and pickling ...

There are countless food preservation methods in use today, including chemical and radiation techniques. Find out what's being done to your food to make it last longer.

Nbsp CANNING RECIPES **IMPORTANT** The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. This is the range of acidity for most ...

Answers to commonly asked questions ...

A collection of delicious pickle and chutney recipes ...

Answers to commonly asked questions ...

Learn all about apples, growing and using them, and where to pick your own apples at the Apples and More website developed by University of Illinois Extension.

Pickle Festival 2002 Rosendale New York. Pickle judging, vendors music and fun.

Jump to Page Content Welcome to RecipeSource! RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. Home : Fruits, Grains, & Vegetables : Pickle Recipes : Search for Recipes: Search entire site Search just this area Advanced Search Browse by region: Africa & Middle East Asia & Pacific Ocean Europe North & South America ...

Strub's Pickles is Canada's largest family owned pickle producer. Strub Pickles processes and packs more than 60 million pickles each year and distributes them through supermarkets, restaurants, hotels and institutions across Canada and the US.

Strub's Pickles is Canada's largest family owned pickle producer. Strub Pickles processes and packs more than 60 million pickles each year and distributes them through supermarkets, restaurants, hotels and institutions across Canada and the US.

TOMATO RECIPES TO PRESERVE THE GOODNESS OF AN ABUNDANT HARVEST Big Batch Spaghetti Sauce 1/4 Cup olive oil 3 medium onions, chopped 2 garlic cloves, minced 2 28 oz. Cans whole tomatoes 2 28 oz. Cans crushed tomatoes 3 12 oz. cans tomato paste 3 Tablespoons brown sugar 1 Tablespoon dried oregano 4 teaspoons salt 2 teaspoons dried basil 1 teaspoon dried black pepper Heat oil in large pan. Saute ...

Enzymes are complex proteins, present in all living tissue, that help organisms ripen and mature. Blanching vegetables before freezing inactivat ...

Freezing does not completely destroy bacteria, molds, and yeasts but does retard their growth. Natural enzymes in vegetables cause flavor, color ...

Although spoilage can occur in home-canned fruits, contamination with Clostridium botulinum, the bacteria that causes botulism, is not a threat. Equi ...

Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. Understanding Clostridium Botulinum ...

Buying beef in large quantities can result in significant cost savings. Therefore, careful consideration must be given to these purchases in t ...

Ohio State University Extension Fact Sheet Human Nutrition 1787 Neil Avenue, Columbus, OH 43210 Canning Basics HYG-5338-02 Information Compiled by Ruth Anne Foote, Extension Agent, Home Economics, Mercer County Updated by Marcia Jess, Extension Agent, Family and Consumer Sciences, Ottawa County Methods for canning foods at home have changed greatly since the procedure was first introduced almost ...

Select only disease-free, preferably vine-ripened, firm fruit for canning. Treat all ripe tomatoes (yellow, green, pink, ...

Frozen food processors flash-freeze food; retailers keep it at 0 degrees F or below to maintain quality. After you make a selection, proper handling ...

Use only fresh, high-quality food ingredients. Underripe fruits and vegetables lack flavor and overripe ones are flat and tough, or soft and mushy aft ...

Free information for life ...

Lactic acid produced during fermentation helps preserve the product. Ingredients Cabbage--Cabbage composition differs with the variety and growing co ...

Use only meat from healthy, disease-free animals. The meat should be chilled without delay to 40 degrees Fahrenheit (F) or lower to prevent spoilage. ...

Select only disease-free, preferably vine-ripened, firm fruit for, canning. Treat all ripe tomatoes (yellow, green, pink, ...

Freezing costs more than canning or drying but preserves more nutrients and a fresher flavor, if done properly. Natural enzymes in fruits cause fl ...

Homemade Maple Syrup By Mel Koelling, Forestry Dept. Several species of maple trees grow in Michigan. Though all produce sap suitable for the production of maple syrup, two species_sugar maple (Acer saccharum) and black maple (A. nigrum), are the source of sap for most commercial maple production. Sap suitable for conversion into syrup may also be obtained from red and silver maples, though such ...

Backwoods Home Magazine - practical ideas & articles on self reliant living including building, alternative energy, gardening, farming & much more.

Selection Select tender vegetables. Always use a cucumber variety recommended for pickling. If you buy cucumbers, select only unwaxed ones. For h ...

Adventures with freezer cooking gives recipes, tips and successes with cooking for the freezer. - dewey decimal 641.555 ...

Use only meat from healthy, disease-free animals. Rinse poultry thoroughly in cold water and drain. Handle meat rapidly and keep everything that touch ...

The following fruit fillings are excellent and safe products. Other available starches break down when used in these pie fillings, causing a runny sau ...

Human Environmental Sciences publication GH1490 Reviewed April 15, 1994 Quality for Keeps Canning Meat, Fish and Poultry Barbara J. Willenberg and Karla Vollmar Hughes Department of Food Science and Human Nutrition, University of Missouri-Columbia Pressure canning is the only safe method for canning meat, fish and poultry. It is the only way you can destroy the bacterium that causes food ...

Pickled Crab Apples Boil together 6 cups vinegar, 8 cups brown sugar, 2 teaspoon cloves and 1 stick of cinnamon. Leave the stems on 8 lbs. crab apples. Add to syrup and boil until fruit is tender. Remove the fruit and pack into jars. Pour in syrup. Seal. It is good luck for a buzzard to light on your house on Monday. Table of Contents ...

Hugs's Homehearth-Food List Kitchen Recipes ...

English/FrancaisR02e CUCUMBER PICKLES 8 Jars CUCUMBER WINE VINEGAR REGULAR VINEGAR SUGAR (WHITE) SALT JAR 30 500 ml 500 ml 1000 gr 75 gr 8 Medium - - - - - - 1/2 Cup 500 ml CONCOMBRE VINAIGRE DE VIN VINAIGRE REGULIER SUCRE (Blanc) SEL POT Wash and cut the cucumbers lengthwise (1.5 cm). Cover the cucumbers with ice water and let stand overnight. Drain and pack upright in clean jars (with a new ...