Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
When making jams and preserves you obviously need to sterilize the jars. After the jars have been sterilized do you need to use them straight away or can you st
Every time I make jam I always manage to set it too hard. Is there any way to recover it once it's done this?
I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?
I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef afte
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
Sometimes, if you leave something like chips out in the open, it catches moisture from the air and is not as crisp after that. Is the food good to consume even
I'm making sour pickles (salt water brine, no vinegar) and do not have dill, so I've got garlic and black pepper. What other suggestions do you have for flavor
Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingre
I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was
As the title says, how long can I keep pureed root ginger in the fridge?
Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasona
I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without
I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredien
I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time.
When I buy garlic, I normally put it in a bowl on the kitchen counter or in the pantry, and then pop off cloves as need. Sometimes, if the garlic has been arou
I am trying to dertermine what kinds of jam are particularly cost-effective to make at home. I have been given a few bits of equipment for jam making, and am
I have read on multiple canning sites that you can freeze jam in glass jars. Has anyone actually done this successfully? Under what circumstances would it be pr
I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fre
My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing t