Tomatoes can be preserved by canning, drying, freezing, or pickling. They can also be used in creating fruit spreads like jams, jellies and marmalade’s. Raw tomatoes or raw tomato products can be kept refrigerated (below 40 degrees Fahrenheit), but will spoil over time due to bacteria, yeasts, and molds. Preserving tomatoes in oil is currently … Read more
Ground Cherries are siblings to tomatillos and cape gooseberries, and cousins of tomatoes. If you’ve grown them in the past you are well aware that under the correct conditions and tutelage from you, a bumper crop is easily obtained. I like eating them raw just as they are, or in salads, but at times there … Read more
This recipe does not work well with common “ornamental” crab apple varieties. Edible Crab Apple Varieties bear fruit that is in the vicinity 2 inches round, ornamental varieties of crab apples are generally the size of a cherry or even smaller and frequently quite bitter. Ingredients: 8 lbs. crab apples 6 cups vinegar 8 cups … Read more
Salt is a crucial part of the pickling process. It works in combination with an acidic liquid (usually vinegar or apple cider) to create an environment that is inhospitable to bacteria. Adding salt also improves the flavor of the pickled foods that you create. But is pickling actually salt safe to eat? Does pickling salt … Read more
At times an overabundant harvest of mushrooms leaves you with more than you can possibly consume in a reasonable time frame. There are several ways they can be preserved for future use, drying is one of them. Drying Mushrooms: Methods, Tips, Storage Here we will discuss the three different types of methods for drying mushrooms. … Read more
You’ve been toiling in the garden all year now the harvest is in. What you have is an abundance of onions. If you have more onions than you can eat in a few sittings, you’ll want to preserve them. Here we will share 3 common methods for preserving onions: freezing, canning, and dehydrating. 3 Ways … Read more
Food preservation generally evokes visions of Pickles, Jelly, dried veggies strung on a decorative braid such as braided garlic, or even fruits and vegetables preserved in oils. Fruits and vegetables can also be preserved in alcohol – spirits such as vodka, cognac, brandy or even wine. Not only does the alcohol preserve the produce, the … Read more
Though often used interchangeably, jam and jelly are really quite different. While jelly is often strained to remove any seeds or chunks, jam is cooked so that it retains its pulp. Meanwhile, marmalade, curds, and other fruit spreads each have their own unique characteristics, too. Read more on Luv2Garden.
All fruits have organic acids, be it malic acid, citric acid, tartaric acid Acids are the natural element coupled with sugars that gives fruits, fruit juice and particularly wine their succulent crisp and tart tastes. In wine, minerals, sugars, and alcohol along with trace components help to regulate the tartness of acidic components and give … Read more
Eggplant serves a meat substitute because of its texture and bulkiness. Eggplant is very filling with virtually no fat ,it is packed with fiber when you leave the skin on, as well as vitamins such as vitamin C and K, folate, thiamine, and niacin. Eggplant also contains magnesium and potassium, unfortunately, by itself it has … Read more