Canning and Preserving Recipes
In Western culture, fermented foods often don’t play enough of a role in everyday fare. Fermented foods contribute to gut health, supplying more probiotic action that what you might find in a capsule. They can also strengthen your immune system, according to this article by expert Rebecca Wood.
“Fermentation increases the flavor, medicinal value and nutrition of foods,” she writes. Of course, you can buy a jar of sauerkraut. And if you do, make sure it’s the kind that is naturally fermented, not just salted. But DIY sauerkraut can be surprisingly easy to make, and allow you to experiment with flavors you won’t find in the store-bought kind. Here are 9 flavorful homemade sauerkraut recipes to tickle your palate and at the same time improve your gut health. more→
When gardens and markets are bursting with veggies, it’s fun to make these quick pickled vegetables. With a mild sweet and savory brine, this addictive veggie snack just might tempt kids and picky eaters. Since this isn’t a vacuum-sealed canning project, you don’t need any special equipment. These pickles keep well for a week or more in the refrigerator. more→
This flavorful combination of cherries and pomegranate juice is cleverly thickened into spreadable jam by using chia seeds. There’s nothing like spreading a little fiber, vitamins C, K, and B, calcium, melatonin, calcium, and potassium on your morning toast! Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books. more→
A Q&A with Margaret Roach of A Way to Garden
In our household, my husband is the gardener, and I’m the cook. As gardeners know, each crop usually comes up within a short time span, and often in ridiculous quantities! The first year my husband did a vegetable garden, I called it “The Summer of the Chard Explosion.” The next year was “The Great Tomato Debacle,” during which we actually had to give away tomatoes to our CSA. I did try to freeze some of these overabundant garden goods, but didn’t feel confident that I was doing it right. The greens, especially, did not thaw out particularly well. more→
I don’t like to think of myself as a hoarder of jams, but rather a collector or a connoisseur, though my husband may disagree. One of the varieties I tend to stockpile is a fig jam. I adore the flavor, the little crunchy seeds — everything about it. So of course when I was blessed with a large shipment of fresh figs, I immediately set about making jam. You can use any fig variety, but Calimyrnas are particularly good; the green flesh becomes golden when cooked. This jam is delicious on toast and muffins. Recipe and photo contributed from Eating In Color: Delicious, Healthy Recipes for You and Your Family* ©2014 by Frances Largeman-Roth.
Here’s a formula for quick refrigerator pickles that you will love — no need for traditional canning methods and equipment! I like to have these in the fridge as often as possible, as a crunchy, nearly calorie-free snack. They’re also great served alongside veggie burgers, sandwiches, and wraps. Don’t just limit yourself to cucumbers! This works with other veggies, as suggested following the recipe. Photos by Evan Atlas. more→
I like these carrots spicy, so I use a combination of jalapeño peppers and red pepper flakes. You can reduce the heat by adding fewer peppers or omitting the flakes. Make sure to sample your peppers for heat, as their potency varies. Excerpted from Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing, to Canning and Pickling,* © 2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing.
My friends go crazy for Dilly Beans. I don’t know if it’s because they like the way they taste or because they like to say “dilly beans.” In either case, here’s the recipe. Make a bunch, because everybody wants to get her dilly on in the pickle season. Excerpted from Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing, to Canning and Pickling,* © 2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing.
Looking for a first pickle to make? Pick this recipe. It’s easy and delicious — every year I make a couple of batches, to keep friends and family in supply. Kirby is the go-to cucumber here, and sweet onions such as Vidalia work well if they’re local. Excerpted from © 2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing.
These quick dill pickles are really quick to make — and to disappear! If you’re looking for a go-to recipe for refrigerator pickles, you’ll be happy to find this one, adapted from a recipe by Nikki and David Goldbeck. Once you use this easy recipe, if you like your pickles saltier, more vinegary, more garlicky, and/or sweeter, you can play with those flavors in your future batches. These are quick and easy, and a lot less expensive than buying jars of good pickles. more→