Canning and Preserving Food

Tips and Advice - Canning and Preserving Food

Peach Chutney is a wonderful way to use up some of your older peaches from the season. For us in the South the Peach season has come and gone again, and we still have a few peaches that are shirvial a little, no dents or bruises, but as the age slowly, the amount of water slowly dries them out and they lose their rich-fresh off the tree taste. I love getting fresh off the tree peach and eating it the field as I harvested peaches and plums as a young teenager. Peach Chutney is a great topping for pork tenderloins, and as a chutney it goes with most Indian dishes, especially....Dahl!

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Tips and Advice - Canning and Preserving Food

The full-bodied flavor of this rich and spicy beef stock comes from fresh vegetables and a variety of herbs combine with a long slow simmering. This rich and spicy beef stock is an excellent base for quite a few soups and sauces.

 

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Tips and Advice - Canning and Preserving Food

Fig raspberry jam is super easy to make and delish to boot! I know figs do not sound appetizing in this modern day of big box store shopping, however this fig raspberry jam will win you over, especially over fresh dry toast in the morning. You will want to start with 6 half-pint jelly jars, and what’s left over, just put in the refrigerator.

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Tips and Advice - Canning and Preserving Food

I love making dishes with food that I have dried and stored in my panty and stocks. One such is Hopping John. This particular recipe comes from the 1847 printing of "The Carolina Housewife or House and Home by a Lady of Charleston". I love the taste of homemade bacon, and recently worked with a friend of mine and we make some bacon over the spring and was time to eat some. Hopping John is most certainly a regional low country dish. It is a traditional to eat Hopping John, and collard greens for New Years to bring wealth. My version of Hopping John is simple with a little extra onion and garlic added. I even shelled my own green peas last year and time to let them go.

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Tips and Advice - Canning and Preserving Food

Peach Ice Cream, like fresh strawberry ice cream is a long standing tradition around my family. It is a way to use the fresh harvest and help it last a little longer. With it being fresh peach season right now from early June through the end of July depending on where in the country you life, I would jump on this and get yourself some fresh peaches. This Peach Ice Cream recipe also works well with Nectarines and other fruit.

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Tips and Advice - Canning and Preserving Food

Dashi is Japanese stock, which becomes the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes). The most distinctive thing in Japanese cooking is the use of dried giant kelp, dried bonito flakes, dried sardines in making Dashi, a clear stock used as a soup base. This article is about used dried goods to make perfect dashi, the first secret of successful Japanese cooking. It is particularly true of clear soup which depends on flavor. So, it is essential to learn how to prepare good basic Dashi soup stock.

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Tips and Advice - Canning and Preserving Food

I love eating Dried Apple Bread made from homemade dried apple slices. Each year, I try to get out and get fresh apples from my local apple row, in the North Georgia Mountains. I love slicing and drying a bushel or two, or even just a peck over the season, and along the way, enjoying the other wonderful benefits. However, when you make a full two bushels and have left over apple slices come late spring, its time to make Dried Apple Bread.

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Tips and Advice - Canning and Preserving Food

Veal stock is used as a base in many dishes for its deep meaty flavor, often buried on a list of ingredients, along with things like raisin paste and mushroom stock. If you reduce the stock as shown below, then you will have intensely flavored syrup for adding a few tablespoons at a time to the underlying tremendous depth of flavor. I am all in favor of eating local, and healthy, and since the "eat local" movement has started many local farmers markets are back offering hormone free veal. Since it can be frozen into little ice cubes, I get to save and use this later, like "putting up" for later was meant to be.

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Tips and Advice - Canning and Preserving Food

Just hearing the words "sloppy joe" from someone sugguesting what to eat for dinner sends my tummy into a tizzy. This is a pressure canning recipe for makig sloppy joe mix during the summer for year 'round enjoyment. Making the sloppy joes is as simple as browning the meat, draining the fat, and adding the sauce and bringing to a boil. Serve with hamburger buns and enjoy. Much cheaper than store bought kind.

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Tips and Advice - Canning and Preserving Food

I love using fresh rosemary in my pickled carrots. You can also add fresh dill if you like. I also love using mixed peppercorns of black and while, green and red peppercorns. However, you can use plain black peppercorns and fresh baby carrots. I love the well rounded and blended flavor these give. The reason I am fixated on carrots as it is harvest time and I love preserving the fresh harvest as it comes in. You can easily make a double on this recipe if you buy enough, or cut it in half, if that's all you can harvest. The recipe given makes 6 pint jars.

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