Did you know that there are more than 7,000 different varieties of apples in the world? Some are sweet and crisp, others tart and tangy; some soft and juicy, others dense and mild. Each fall, once the temperatures plummet and the leaves begin to drop, my family and I go to one of our nearby…
The Family Table: ‘Iowa Salmon,’ From Garden to Jar
Submitted by Kay E. Fisher, Iowa In 1961, newly married Joanne Muller was given her aunt’s treasured family recipe for picnic hamburger cucumber pickles. Several years later, her husband, Paul, substituted his overabundance of carrots for the cucumbers. He scraped them, cut them into 1/4-inch by 4-inch pieces, stood them upright in a quart canning…
Fermented Salsa Takes Your Favorite Condiment to the Next Level
Fresh salsa is delicious, but it can be leveled up by fermenting it to create another layer of flavor. The process of fermentation melds the ingredients together and gives the salsa an effervescence that otherwise wouldn’t exist. I’ve been told by some people lacking fermentation experience that when they think about fermentation, they often think…
The Basics of Home Canning and How to Get Started—Quick and Easy!
So you planted a garden, lucked out when your property included fruit trees, stumbled upon a produce sale you just couldn’t pass up, or joined a Community Supported Agriculture group. Good for you! Now what? What will you do with all that bounty? Your choices are 1) quickly consume your harvest before it spoils, 2)…
The Pickle Project: A Quest for the Perfect Refrigerator Pickles
It began with my friend, Amy Alkon, gushing about Dietz and Watson brand kosher dill pickles, which she calls “the crowning glory of picklehood.” Alkon is an award-winning, science-based advice columnist and author. On Twitter, she called her D&W’s the “best thing to stress eat … when the writing is going a little hopelessly.” Her…
Saving Summer: 3 Ways to Preserve Tomatoes
It’s tomato season here in Minnesota, as well as across much of the nation. We plant about 20 tomato plants of different varieties in our front and back gardens each year, and we eagerly anticipate the first harvest each summer. It feels like it takes ages for the first tomato to ripen, and we impatiently…
Spicy Green Tomato Pickles
This refrigerator pickle doesn’t require any canning. Though the pickled tomatoes are technically edible immediately, the flavors meld over time, so I recommend trying your best to wait 2 weeks before devouring. They will continue to get spicier and tastier as they pickle. (Stephanie Thurow) Makes 2 pints 2 pounds green tomatoes, cut into bite-sized…
Slow-Roasted Tomatoes With Herbs in Oil
Slow-roasting tomatoes brings out a unique depth of flavor. Use meatier tomato varieties, such as Roma, Brandywine, Black Krim, or even cherry tomatoes. After roasting, these tomatoes must be stored in the refrigerator; packing them in oil will keep them from drying out too much. Roasting tomatoes low and slow draws out their natural sweetness…
Water Bath Canned Tomato Juice
Serve this juice over ice for a refreshing beverage, or use it as the base for Bloody Marys, soups, simmer sauces, or even chili. For safe canning, you must acidify each canned jar with the proper amount of either bottled lemon juice or citric acid. If you’re not familiar with water bath canning, you can…
A Quick Pickle Fix: Turn Your Summer Garden Bounty Into Crunchy, Tangy, Almost-Instant Pickles
I do like my pickles, but I’m a lazy preserver. My solution is a speedy fix that omits the bother of canning: I make quick pickles. Quick-pickling is for impatient types like me, with (nearly) instantly gratifying results. No time is better for pickling than summer, which yields more vegetables than you can shake a…
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