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    You are in: Home / Cookbooks / Well Preserved
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    42 recipes in

    Well Preserved

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    I got this recipe from the Ball Blue Book.

    Recipe #43721

    Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.

    Recipe #249520

    I sent one of my pork-o-phile Zaar buddies a picture of my kraut and am posting the recipe at her request. Yes, you can make one head of cabbage at a time but I would go for about 50 pounds! It is that good. Cooking time is fermenting time. Use lint free cloths. Have fun! UPDATE: Well, this has turned out to be my most requested home-canned treat from my BFF's! I have one friend making 50 pounds of cabbage to share with another. I hope you give it a try - it really is easy to do! 2010 Update - Well, I am doing almost 80 pounds of kraut this year! We found some huge cabbages at the farmers market and the pre-trim weight was about 80 pounds and it took me 9 hours to prep, shred and salt the cabbage. Check out the picture of the cabbage and the almost 17 pounds of watermelon! Please try this recipe if you love sauerkraut!

    Recipe #323360

    "Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals."

    Recipe #314133

    10 Reviews |  By Dib's

    This recipe is from Maggie Hennessey's book A taste of West Virgina: A book of favorite recipes. So many people were requesting recipes for canning cherry tomatoes that when I found this I wanted to share it. Let me know how it comes out-I think it looks very tasty.

    Recipe #11510

    Found a great source for food preserving info at www.faqs.org, very pleased with my dried tomatoes! Paraphrased notes from the site: The best tomato to use for dehydrating is the Roma tomato because it contains less water and seeds. You can use any tomatoes but they may take a little longer to dry. All drying times below are approximate. It takes about 7-8 pounds of tomatoes to yield about a pint of dried tomatoes. Herbs are optional, you may prefer pain tomatoes for greater cooking versatility. After the tomatoes are dry, store in air-tight containers, or pack in oil.

    Recipe #263929

    10 Reviews |  By Lali

    I know there are a "select few" who will say this is NOT how to can beets. This is the recipe my Mother-in-law, her Mother and grandmother, my Great grandmother, my Grandmother, my Mother and I have ALWAYS used. As with any thing we can, the food and the jars and lids have to be BOILING HOT for them to seal properly. I could eat my weight in these things.

    Recipe #18340

    5 Reviews |  By Geema

    I dare you to keep these for three weeks. We can't help but nibble them right out of the oven. Use in any recipe that calls for sundried tomatoes, or make up your own!

    Recipe #52323

    114 Reviews |  By Mirj

    You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavor is intense!

    Recipe #14681

    Another hot & spicy recipe from my husband Mondo. After much experimenting he came up with this magic mixture. This recipe gets rave reviews. If you love this recipe make sure you try the hot & spicy pickles too in my cookbook!

    Recipe #65008

    17 Reviews |  By Mirj

    This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.

    Recipe #16603

    Recipe #270605

    About 20 years ago I knew a very sweet elderly lady who used to make these for us. They were always so spectacular you could never eat just one bean. She wrote the recipe for me on a little note card one day. After finding it about 6 months ago I decided to try to make these again. They taste just as wonderful as they did back then. Everyone I've passed jars of these to have gone nuts over them. I hope you enjoy them as much as we have.

    Recipe #250407

    32 Reviews |  By Bergy

    I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.

    Recipe #13126

    A wonderful way to use those summer fresh peppers.

    Recipe #10350

    These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

    Recipe #29150

    found this recipe in a Sunset Bonus Subcribers booklet and thought I would post it in case I happen to loose it. The Notes states this was submited by Linda Mc Cready of Rancho Cordova, CA

    Recipe #160203

    I have to hide these sausages behind something healthy in the refrigerator or my boyfriend Dugan eats them before they are ready. He is such a beast. Warning: Do not store within a monkey wrench throw of car mechanics and all men who drink beer.

    Recipe #128435

    This recipe came from my friend Michael. He got the recipe from his grandmother, and made a few changes to it. (Like figuring out her very cryptic instructions.) These are a different pickled onion than the usual, having no extra spices and having a distinct salty quality. Of course, they don't have nearly as much salt in them as called for by the recipe, but they are definitely not a low-salt pickle. The quantity of brine to onions will depend on the size of your onions; and you will need to make several batches of the brine. (I've listed each batch.) He did not use pearl onions, just regular cooking onions, but small ones.

    Recipe #100507

    7 Reviews |  By ~kdp

    This recipe is from a friend of my mom and dad. So good!!! I have eaten this but I have not made it, I plan to make it soon. Cook time does not include time for water to heat in canner.

    Recipe #94434

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