food preservation

These dill pickles taste incredibly fresh and have the perfect balance of dill and garlic flavor. Learn everything you need to know about how to make them!

Dill Pickles Recipe

pickling spice

cider vinegar

water

sugar

salt

bay leaves

garlic

dill seeds

mustard seeds

cucumbers

Prepare canner, jars and lids. Wash the jars, lids and screw bands in hot, soapy water. Rinse well and drain (you don't need to dry them). Place a rack in the bottom of a boiling-water canner, then place the required number of jars on the rack. Add water to the jars and the canner until it reaches the top of the jars. Cover the canner and bring the water to a simmer (180 degrees F) over medium heat. Do not boil the jars. Keep jars hot until you're ready to use them. Place the lids in a small saucepan, cover with water and bring to a simmer (180 degrees F) over medium heat. Again, do not boil the lids. Keep lids hot until you're ready to use them. Set the screw bands aside, they do not require heating.

Tie pickling spice in a square of cheesecloth, creating a spice bag

In a large stainless steel saucepan, combine vinegar, water, sugar, pickling salt and spice bag. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Reduce the heat and boil gently for 15 minutes.

Working with one jar at a time, remove a jar from the canner, pouring hot water back into the canner. Place the jar on a heat-protected work surface, such as a wooden cutting board or towel. Place 1 bay leaf, 1 garlic clove, ½ teaspoon mustard seeds and 1½ teaspoons dill seeds into each jar. Pack cucumber slices into hot jars to within a generous ½-inch of the top of the jar. Ladle hot pickling liquid into the jar to cover the cucumbers, leaving ½-inch headspace. Slide a nonmetallic utensil, such as a rubber spatula, down between the food and the inside of the jar two or three times to release air bubbles. Adjust headspace, if necessary, by adding more hot pickling liquid. With a clean damp cloth or paper towel, wipe jar rim and threads. Using a magnetic or nonmetallic utensil, lift a hot lid from the water and place it on the jar, centering the sealing compound on the rim of the jar. Place a screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. (Do not use excessive force to tighten.) Return the jar to the rack in the hot water-filled canner. Repeat filling steps until all jars are filled.

When all of the jars are in the canner, adjust the water level in the canner so that it covers the jars by at least 1 inch. Cover the canner with a lid and bring the water to a full rolling boil over high heat. Once the water is boiling hard and continuously, process (continue boiling) for 15 minutes. Turn off the heat, remove the lid and let sit for 5 minutes. After 5 minutes, remove the jars, lifting them out of the hot water without tilting them. Don't dry the lids or jars at this point. You don't want to disturb the lids while the seal is being formed. Place the jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours.

When the processed jars have cooled for 24 hours, check the lids for seal. Remove the screw bands and with your fingers, press down on the center of each lid. Sealed lids will be concave (they'll curve downward) and will show no movement when pressed. Jars that have not sealed properly must be refrigerated immediately. Use unsealed refrigerated product within a few days. For the jars that have good seals, with a damp cloth, thoroughly wipe lids and jar surfaces to remove any water residue or food particles. Store the sealed jars of jam in a cool, dark place for up to 1 year.

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

Refrigerator Bread and Butter Pickles

sweet onion

white vinegar

apple cider vinegar

brown sugar

celery seeds

turmeric

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.

Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.

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Refrigerator Bread & Butter Pickles

Learn how to dehydrate cranberries with this simple tutorial. Dehydrated cranberries make an excellent, healthy snack full of antioxidants!

How to Dehydrate Fresh Cranberries

cranberries

Before you can dehydrate the cranberries, prepare them by blanching them. Wash the cranberries and set aside. Fill a pot with 6 C. water and bring to a boil.

Once the water comes to a boil, add your cranberries. Boil for 1 - 1 1/2 minutes. They should &quot;pop&quot; (or split open). You may have a few duds that don&#039;t, but don&#039;t worry.

Drain the cranberries in a colander. Gently wrap them/dry them in a clean dish towel to rid them of excess water.

Lay your cranberries out on the dehydrator trays, evenly spaced. The cranberries that didn&#039;t pop will need to be pierced with a sharp knife.

Cranberries can take up to 14 hours to dry at 135 degrees F. After 8 hours, check on the cranberries to determine their dryness. They may need more time (up to 6 additional hours).

Cranberries need to cool before you can check to ensure they are completely dehydrated. Turn off the dehydrator and open the top to let them cool for 20-30 minutes.

After the cooling period, check the cranberries by cutting or tearing in half and checking for moisture. If there is no moisture, they are fully dehydrated.

Once dehydrated, store the cranberries in an air tight glass jar or BPA-free food storage container. Fill the jars only 1/2 - 2/3 full and shake them several times a day for one week to redistribute the berries and any moisture they may contain.

If (after a few days) you notice moisture on the jar(s), you may need to add the berries back to the dehydrator for a short time. Once dehydrated, store away from light or heat.

Looking for zucchini recipes to use up the rest of that summer bounty? These quick zucchini refrigerator pickles are sweet and spicy and perfect in place of regular pickles!

Zucchini Refrigerator Pickles

water (room temperature)

+ ½ teaspoon kosher salt

zucchini (about 1 pound, sliced ⅛-inch thick)

onion

ice cubes

mustard

mustard seed

red pepper flakes (optional - adds some heat!)

In a small bowl, stir together the water and kosher salt until the salt has dissolved.

Place the zucchini and onion into a gallon zipper freezer bag. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine. Seal the bag and allow to sit for 1 hour.

Meanwhile, combine the vinegar, sugar, mustards, turmeric and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside.

Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean kitchen towel lined with paper towels.

Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid. Place the lid on the jar and refrigerate for at least 1 day before serving. The pickles can be stored in the refrigerator for up to 2 months.

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These sweet and spicy zucchini refrigerator pickles are quick and easy to make and a perfect way to use up all of that zucchini this summer!

Want a fuss-free way to preserve tomatoes—without canning, peeling, or blanching them? Here&#x27;s the quickest and easiest method for freezing tomatoes whole.

This Is the Best Way to Freeze Fresh Tomatoes

Fully ripe, whole tomatoes

Destem, wash, and dry your tomatoes whole, then...

Destem, wash, and dry your tomatoes whole, then spread them out in a single layer on a baking sheet.

Place the baking sheet in the freezer until...

Place the baking sheet in the freezer until the tomatoes are frozen all the way through. This may take anywhere from 2 to 4 hours, depending on size.

Once the tomatoes are rock hard, transfer them...

Once the tomatoes are rock hard, transfer them to a freeze-proof container or bag and put them back in the freezer.

When you need fresh tomatoes in the middle...

When you need fresh tomatoes in the middle of winter for your soups and stews, pull out as many as you need to thaw and return the rest to the freezer.

Too much basil in your garden? Sick of pesto? Here&#x27;s an easy way to preserve basil: puree it, freeze it, then use it in a variety of ways you never thought of.

Basil Puree

basil leaves

olive oil

lemon juice

Add all of the ingredients to a food...

Add all of the ingredients to a food processor and pulse until smooth, scraping down the sides of the bowl with a rubber spatula as necessary.

Store and freeze the basil puree based on...

Store and freeze the basil puree based on your needs:Pour it into a freeze-proof container.Pour it into a small freezer bag, seal, and flatten for easier stacking.Portion into an ice cube tray for smaller servings that you can pop out individually.

Make your own homemade applesauce, with canning directions

Homemade Applesauce Recipe- with Canning Instructions

apples- a couple bushels

apple juice/cider (or water)

food strainer

pot apples

knives

cutting boards

bowls/pots

canning pot

canning jar rack

canning tools

jars

Wash your apples thoroughly

Cut each apple into 1/8th (halve then quarter)

Place the apples into a large pot with...

Place the apples into a large pot with a little water or juice in the bottom (~4 cups). Cover and cook on medium high until the apples are soft

Transfer the soft apples to a bowl using...

Transfer the soft apples to a bowl using a slotted spoon.

Using your food strainer, strain your apples. You...

Using your food strainer, strain your apples. You should have one bowl for applesauce and one bowl for cores/seeds/skins

Repeat the process until you have enough applesauce...

Repeat the process until you have enough applesauce to fill 7 quart jars.

Fill clean jars with applesauce to a 1/2...

Fill clean jars with applesauce to a 1/2 inch headspace.

Wipe the rims clean and place on lids...

Wipe the rims clean and place on lids and rings (finger tight)

Fill your canning pot with water high enough...

Fill your canning pot with water high enough to cover the jars and bring to a boil

Place the warm jars in the canning pot...

Place the warm jars in the canning pot and process for 20 minutes (start the timer when the pot is at a full rolling boil)

Remove the jars and place on a towel...

Remove the jars and place on a towel and allow them to sit undisturbed for 24 hours.

Check for sealing by pressing down on the...

Check for sealing by pressing down on the center of the lid

Repeat this process with more apples as your...

Repeat this process with more apples as your jars are canning if you wish.

This step-by-step guide to canning cranberry juice is quick and easy. We’ll show you how to safely preserve cranberry juice using the hot pack method and a water bath canner.

Step-by-Step Guide to Canning Cranberry Juice

Cups Cranberries (fresh or frozen whole cranberries)

Water

Sugar sugar

Rinse your fresh cranberries under cold water, adding a small splash of white vinegar to remove dirt or residue. Discard any soft, mushy, or discolored berries. Good cranberries are firm and deep red, while bad ones feel watery or limp.

Step 1: Wash the Cranberries

In a large stock pot, combine cranberries and water. Bring to a full rolling boil, then simmer 5–10 minutes until the berries pop open and release their juice.

Step 2: Cook the Cranberries

Pour the mixture through a jelly bag or double layer of cheesecloth into another pot. Let it drip naturally. Don’t press, or your juice may become cloudy. Reserve the cranberry pulp for sauce, muffins, or compost.

Step 3: Strain the Juice

Return the strained juice to the pot. Stir in sugar to taste. Add any additional flavorings like a cinnamon stick, whole clove, or a splash of orange juice or apple juice. Keep the juice hot but not vigorously boiling.

Step 4: Sweeten the Juice

Pour the hot juice in the jars, leaving 1 inch of headspace. Wipe jar rims with a vinegar-dampened towel, and secure lids fingertip tight.

Step 5: Fill the Jars

Place jars in your water bath canner, covered with 1–2 inches of hot water. Bring to a full rolling boil, and process for 25 minutes. Adjust for higher elevations if needed. Carefully remove the hot jars with a jar lifter and set on a clean towel to cool. Listen for the satisfying “ping” of the lids sealing.

Top 8 food preservation recipes from across the web

The most viewed food preservation recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dill Pickles Recipe

Refrigerator Bread and Butter Pickl...

How to Dehydrate Fresh Cranberries

Zucchini Refrigerator Pickles

This Is the Best Way to Freeze Fres...

Basil Puree

Homemade Applesauce Recipe- with Ca...

Step-by-Step Guide to Canning Cranb...

Top 8 food preservation recipes from across the web

The most viewed food preservation recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dill Pickles Recipe

Refrigerator Bread and Butter Pickl...

How to Dehydrate Fresh Cranberries

Zucchini Refrigerator Pickles

This Is the Best Way to Freeze Fres...

Basil Puree

Homemade Applesauce Recipe- with Ca...

Step-by-Step Guide to Canning Cranb...

The most viewed food preservation recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine