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xPreservation All Ways & Pickles

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Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.

Recipe #140344

If you come across a great buy on lemons or limes and want to save some for later use, they can be frozen.

Recipe #410387

1 Reviews |  By Axe

This stuff is great for adding a little zip to your soups, sauces and stews. Blend it in sour cream or yogurt for a tomato(y) dip. It's a great way to use up your tomatoes. The thinner you slice the tomatoes, the faster they will dry.

Recipe #390224

I found this on Food 52 while waiting for something. What a tasty idea.

Recipe #506063

Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.

Recipe #503995

This ginger is normally used to cleanse the palate between different types of sushi so you get the full flavor of each piece of sushi.

Recipe #146070

From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty.

Recipe #483940

Star fruit, also known as carambola, is a prolific tree. The fruit does not keep well on the counter of in the fridge for long periods of time. Here are two different ways to freeze them for future use.

Recipe #488053

.These are a great change of pace. If you have a star fruit tree, you get 2-5 crops per year. This is a great way to preserve or make interesting gifts.

Recipe #488049

I have looked for years for a way to can avocados. I have finally given up on that. Freezing seems to be the only way. Those of us with trees in the yard get this abundance that cannot all be consumed. If you know another way, let me know. I will experiment with drying, however that will give a completely different result.

Recipe #478601

These will be the best kosher-style pickles you will ever eat--much much better then store bought kosher pickles and a lot cheaper,

Recipe #243193

These make a lovely snack or a quick surprise dessert. Keep some on hand at all times. They will keep virtually forever since they are so pickled.

Recipe #475497

The other day I made a recipe I have done with cucumbers forever with a zucchini that was sitting on the counter. It was great! Then I tried onion and bell pepper, also great. After a little research I found that this can also be frozen well. I have written it with numerous spice variations so it can be a go to recipe. Choose what you like or make up your own.

Recipe #475358

I got this recipe from my mother-in-law, she has used it for 30 years and I will probably use it for 30 more!

Recipe #11122

1 Reviews |  By Zeldaz

Recipe by Marisa McClellan. Great variation on cranberry sauce. Use them to make a cranberry vinaigrette for salads, serve them with a double-cream brie to cut the richness of the cheese, and save any leftover brine to mix with sparkling water. The "cooking" time is standing time. Wait a day before trying them.

Recipe #469702

This is the traditional style of pickle that is made at my home.

Recipe #8965

From personal chef Phyllis Segura

Recipe #246726

This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing.

Recipe #388194

A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.

Recipe #53234

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