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- Fermented foods (27)
- Fruits (40)
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- Preserving science (19)
- Sweet preserves (30)
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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Win Canning Jars, Lids, and The Joy of Jams!
- Bamboo for Dinner
- A Mixed Pickle of Mixed Parentage
- One Fine Mixer: Fermented Lemon Brine
- Experiments with Tibicos (Water Kefir)
- Homegrown Belgian Endive
- Eating and Drinking in New Orleans
- A Quick Wintertime Refrigerator Relish
- Citron Melon Again, for Dessert
- A Bean Worth Drying: The Scarlet Runner
Tag Archives: USDA
Clear Juice from Cherry Tomatoes
What do you do with a glut of cherry tomatoes? Small, sweet, tart, juicy tomatoes—whether shaped like cherries, grapes, or plums—are the best varieties for snacking. You can halve them and add them to salads, pile them into kids’ lunch … Continue reading
Posted in Preserving science, Vegetables
Tagged canning, cherry tomatoes, Cold Soups, steam juicer, tomato consomme, tomato juice, tomato water, USDA
8 Comments
Rice Vinegar for Home Canning
Tom Reynolds, director of food service and industrial marketing for Marukan, wants to sell the company’s rice vinegar to home canners. Apparently he has a ready market; more than three hundred home canners “liked” Marukan rice vinegar on the company’s … Continue reading
Posted in Pickles, Preserving science
Tagged canning, carrots, food preservation, pickles, rice vinegar, USDA
13 Comments
