preservation

A preserve of young pine cones in apple cider molasses inspired by the traditional Pine Cone Varenye of the Caucuses. Use as a strong condiment for cheese and creamy, fatty things. If you want extra syrup, make this with 3/4 gal cider instead of 1/2.

Pine Cone-Cider Jam

½ gallon unfiltered apple juice or apple cider

¼ inch piece of cinnamon

cloves

pine cones

Rinse the pine cones to remove any debris. Bring a few cups of water to a boil and blanch the pine cones for 1-2 minutes, remove and reserve.

In a 1 gallon pot with high sides about 8-10 inches in diameter, combine the cider, bouquet of warm spices, pinch of salt, and pine cones, bring to a boil, turn down the heat, and set a timer for 1 hour while you do something else.

After an hour, check on the reduction and gauge how much time it will take to reduce down to about 1.5 cups or so, at which point you should baby it, watching it carefully to make sure the consistency is to your liking.

Continue reducing at a brisk simmer until the bubbles start to increase in size and threaten to creep up the sides of the pan. Referring to the video will be helpful here.

When the bubbles are large and the mixture is reduced to the consistency of warm honey, transfer the cones and their syrup to a jar, allow to cool uncovered for 30 minutes, then put a jar with a tight-fitting lid like a mason jar and refrigerate.

Once chilled, inspect the thickness of your jam. If it seems too thick/100 percent pine cones, transfer to a bowl, warm it over a pot of simmering water and thin it with a splash 1T of cider, mix well, then put back in the jar and refrigerate again, which will refresh the consistency.

Kept in the fridge with the lid screwed on tight it will last for a couple months.

https://www.youtube.com/watch?v=bxE_QAMS5Nw

Varenye is a preservation technique from the Caucuses of Eastern Europe that basically means preserving something in syrup. Young pine cones, are just one of many interesting things that are typical to the region. 

Instead of the traditional sugar, here I preserve the pine cones in apple cider molasses, which is a really delicious preserve of apple cider in it's own right. 

The pine cones and their syrup are often taken medicinally. The cooked cones have a strong flavor, but they can make a really interesting nibble, and the pine-flavored syrup that comes with them is a fun by-product you could also make with older pine cones too large to eat compared to the smaller cones I demonstrate the method with here. 

If your season for young cones is past, don't worry, look for young green pine cones and make my mugolio syrup, which is one of the best things you can make with conifers. Links to that, my spruce tip syrup which is nearly identical, and the recipe demonstrated here in comments.

How to make garlic paste with just 3 ingredients and just minutes. This pureed garlic is the perfect time-saving, meal-prep alternative to freshly minced garlic in any recipe!

How To Make Garlic Paste (Garlic Puree)

garlic cloves

oil (vegetable, avocado, canola)

salt

Peel the garlic using one of these methods. Optionally, remove the tough stem bit.You could also remove the green &#039;germ&#039; from within the center of each garlic clove for less bitter results. I usually don&#039;t, though.

Add the garlic to a high-speed blender and process it into a garlic puree.

Add the oil and salt to the blender and blend for a few seconds to thoroughly incorporate all the ingredients. The garlic paste is ready.Feel free to blend even longer into a smoother paste, optionally, or even leave it slightly chunkier.

Fridge: Store in an airtight glass jar for between 5-7 days. Don&#039;t leave it for longer as there is a chance of botulism with garlic and oil. If you don&#039;t think you can use it within a week, freeze any extra.Freezer: My favorite way to store this garlic paste is in the freezer. This is also the best method for anyone afraid of the risk of botulism.Spoon it into a small ice-cube tray in portion sizes (based on how much you generally use. You can add 1tsp per cube (1 clove) or more. That way, you can grab as many cubes are needed for any given recipe and add them straight to the pan. It can be stored for between 3-4 months.You can alternatively add the garlic paste to a freezer-safe bag and press to flatten, then break off bits (by eye as it won&#039;t be measured) as and when needed.

How To Store

How to make tomato puree at home with fresh tomatoes with a simple step-by-step process, then refrigerate, freeze, or can it for later - perfect for adding to soups, stews, and sauces!

How to Make Tomato Puree

8.8 lb tomatoes (Roma, Plum,

Wash and quarter all the tomatoes. Then choose your processing method.

Pass the tomatoes through an electric strainer or food mill, which will naturally strain out the core, seeds, and peel.

METHOD 1: Food Mill

Blanch and peel the tomatoes. Then, slice them in half, remove the core, stem end, and seeds, and chop them finely with a sharp knife.

Transfer the tomatoes to a colander over a bowl and leave them to stand for 15 minutes to drain excess liquid.Alternatively, to skip the blanching/peeling steps, chop the tomatoes into small pieces, bring them to a boil, and then simmer for 10-15 minutes until they soften. You can then puree the tomatoes and press them through a fine-mesh sieve to remove the seeds/peel/pulp.

Transfer the remaining tomatoes to a food processor/blender (or use an immersion blender) and blend them into a puree.

METHOD 2: Blender/Food Processor

If you find the consistency of the puree a little too thin, allow it to reduce ever so slightly on the stovetop to your desired consistency/texture and taste. Keep in mind that reducing it too much will turn it into passata.

Store in a clean air-tight container. Keep in the fridge for 7-10 days or in the freezer for up to 6 months.

Then...

https://content.jwplatform.com/videos/WQ5WIYwW.mp4

How to make tomato puree at home with fresh tomatoes - perfect for adding to soups, stews, and sauces!

Make the best strawberry jam with this easy no-pectin strawberry jam recipe! It&#39;s super fruity, made with just 3 ingredients, fresh or frozen berries, &amp; can be refrigerated, frozen, or water bath canned!

Easy Homemade Strawberry Jam (No Pectin)

strawberries (slightly underripe work best; though you can use fresh or frozen)

sugar

lemon juice

Tbsp lemon zest (from 1 lemon)

lemon seeds (optional,

Sterilize the jars/tools - i.e., non-reactive saucepan, spoon, etc.- in hot, soapy liquid. Or do so in the dishwasher, ensuring they&#39;re still hot when you use them. Then leave them to drain and dry on a clean, sterilized surface.

If you don&#39;t have a thermometer, place 2-3 small plates in the freezer for the gel test.

If you&#39;re planning to water bath can the jam, prepare the canner by adding a trivet/rack and filling it with enough water to submerge the jars by an inch. If you didn’t use the dishwasher to keep the jars hot, place the lidded jars in the water and heat the water to an almost boil while preparing the jam.

Prepare the tools

Wash the strawberries well, then use a small knife (or a straw pushed through the bottom) to remove the stems and leaves. Remove any berries that are blemished/spoiled.

Zest and juice the lemon. Optionally keep a few of the lemon seeds, too, as they&#39;re packed with pectin and can be fished out of the jam before storing/canning it.

Prepare the berries

Transfer the strawberries and sugar to a large, deep, heavy-based stainless-steel saucepan and use a potato masher to mash them into a pulp (or your desired consistency).

Add the lemon juice and zest (and seeds, if using), and stir. Bring the mixture to a boil over medium-low heat, stirring constantly to ensure the sugar dissolves, and the jam doesn’t scorch to the bottom of the pan.

Skim any foam that appears (to avoid cloudy jam), simmering until it thickens enough to coat the back of a spoon. This usually takes about 15-20 minutes.

Make the jam

Remove the jam from the heat before testing its set. Then, if you have a thermometer, use it to test that the jam has reached 220ºF/104ºC.If not, add a spoonful of jam to one of the freezer plates and return it to the freezer for a minute before testing. It should be set and wrinkle when pressed on the edges. If it hasn’t set, continue to cook the jam for a few minutes and test it again.

The gel test

Place the sterilized, hot jars on a clean kitchen towel/wooden board (to avoid them cracking) and carefully pour/spoon the jam (using a jarring funnel helps avoid mess) into the jars, leaving ¼-inch headspace (0.5 cm) at the top.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until resistance is met, then increase to fingertip-tight.If you aren&#39;t canning, your homemade jam is now ready to cool, then refrigerate.

Fill the jars

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water. Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on your altitude).

Remove the canner lid and allow them to sit for 5 minutes before using canning jar tongs to transfer the jars to a clean kitchen towel (to avoid cracking) an inch or two apart to cool undisturbed for 24 hours.

Once cooled, check the jar seals (remove the screw band, and the lid should stay in place), then store them in a cool, dark location (like your pantry) for up to a year and a half.Re-process any unsealed jars with new lids/jars (after checking for chips) or transfer them to the fridge to use within a month.

Water bath canning

https://content.jwplatform.com/videos/tNXqQshT.mp4

Make the best strawberry jam with this easy no-pectin strawberry jam recipe!

Strawberry Jam (No Pectin)

This classic 3-ingredient raspberry jam recipe is sweet, summery, tangy, delicious, and made with simple beginner-friendly steps and no added pectin. Plus, you can store it in the fridge, freezer, or can it in a hot water bath!

Easy Raspberry Jam Recipe (No Pectin)

raspberries (8 cups; use some underripe berries

oz white sugar (4 cups)

lemon juice (fresh

Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry. Or wash them in a dishwasher on the top rack- it’s best if they’re still warm when you go to use them. Also, place 1-2 small plates in the freezer (they&#39;ll be used for the gel test).If you’re planning to can the jam, prepare the canner by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the jars by an inch.

Wash the raspberries well, removing any stems and berries that are spoiled, blemished, etc.

Prepare the berries and jars

Transfer the berries and sugar to a large, deep, heavy-based stainless-steel saucepan. Then use a potato masher (or a fork) to gently crush the berries, leaving some whole if preferred.

Add the lemon juice and stir. Bring the mixture to a full rolling boil, stirring constantly to ensure the sugar dissolves and the jam doesn&#39;t stick to the pan.

As foam appears on the top of the jam, use a spoon to scoop it away, simmering until it thickens enough to coat the back of a spoon (about 15-20 minutes).

Simmer the jam

To test if the jam has reached the correct &quot;set,&quot; remove the saucepan from the heat and place about a teaspoon of the jam over the pre-chilled plate (from the freezer). Return it to the freezer for 1-2 minutes, then test the set. It should be set and wrinkle when pressed.Alternatively, use a candy thermometer vertically into the saucepan of jam (don’t touch the bottom!). It should reach 220ºF/104ºC.

If it hasn&#39;t set, continue to cook for a few minutes and test it again.

Place the sterilized, warm jars on a clean kitchen towel/wooden board (this will stop temperature shock from causing cracks).To make the jars hot, heat them up (with the lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not the lids) in the oven.

Ladle the hot jam into the hot jars, leaving about ¼-inch headspace (0.5 cm). Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until they are fingertip-tight.

At this point, the jam is ready to use immediately, transfer to the fridge for short-term storage, the freezer for 6 months, or be water bath canned to keep for up to a year!

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water.Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).

Remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.

Once cooled, check the seal - the middle part of the lid should not pop up and down when pressed. Then store them in a cool, dark location (like your pantry) for up to a year and a half.

https://content.jwplatform.com/videos/e9isNj2e.mp4

This classic 3-ingredient raspberry jam recipe is made with simple beginner-friendly steps and no added pectin.

Raspberry Jam Recipe (No Pectin)

These easy pickled eggs soaked in vinegar-brine take just minutes to prep with 3 variations to choose from. They are a sweet, savory, tangy, mouth-watering healthy snack, appetizer, or condiment!

Pickled Eggs (3 Easy Recipes)

7-8 eggs (hard-boiled, fresh; use hen's egg

white vinegar apple cider vinegar)

water

1.9 oz sugar (1/4 cup; white, brown, or honey)

1.3 oz red onion (1 small)

0.5 oz garlic (2 cloves)

Tbsp pickling spice (see below)

Tbsp salt

dill (or thyme - few sprigs, optional)

mustard seeds

(whole; omit if preferred

bay leaf (crumbled)

cinnamon

tsp whole red peppercorn

coriander seeds

allspice

Hard-boil the eggs on the stovetop, in an air fryer, or in an Instant Pot.

Once they&#39;re cooked, immediately transfer them to a bowl of ice water to cool. Once cool, peel them.

Peel and slice the garlic and thinly slice the onion.

Hard Boil the Eggs

Wash the jars and lids thoroughly in hot soapy water and then leave to sit in boiling water for 10 minutes. Finally, leave them to air dry on a clean surface until completely dry.

Sterilize the Jars

Combine the vinegar, water, sugar, salt, and pickling spice in a large saucepan and bring to a boil over medium-high heat.

Once boiling, immediately reduce the heat to a gentle simmer and continue to heat, stirring often, until the sugar dissolves. Then remove it from the heat.

Prepare the Pickling Brine

Transfer the eggs, onion, garlic, and dill to the sterilized jar/s, ladling the pickling liquid (spices included) over them to immerse them entirely, leaving ½ inch (1cm) of headspace.For a spicy version: Add thickly chopped jalapeño (remove the seeds for a milder flavor) and/or red pepper flakes. Adjust the amount to preference.For pink eggs with beet: Add a few cooked beet chunks/slices to the pickling brine (with or without the pickling spices or extras, like onions and garlic). 

Give the jars a tap against the counter to release air bubbles. Wipe the jar rims with a clean cloth and secure the lids until fingertip-tight.

Let the jars cool and transfer them to the fridge to pickle. The pickling time for eggs depends primarily on their size. For medium to large hen eggs, I recommend 5-7 days to allow the salty-vinegar brine to really penetrate the eggs and produce the best flavor. However, you can enjoy them in as little as a few hours.  When making pickled quail eggs, 1-2 days is more than enough for a well-developed pickle. 

Pickle and Refrigerate

This homemade sauerkraut recipe is beginner-friendly, inexpensive, requires just 2 base ingredients, and is packed with tang, crunchiness, and gut-friendly probiotics!

Easy Homemade Sauerkraut (Just 2 Ingredients)

Sterilize the jar/s you plan to store the sauerkraut in.Jars with an airlock lid are useful for fermentation but not necessary. Alternatively, you can make the homemade kraut in a traditional crock.To do so, preheat the oven to 325ºF/160ºC. Meanwhile, wash the jars and lids in hot, soapy water and rinse them after. Then, transfer them to the oven (except anything not oven-proof like rubber/plastic parts) and allow them to dry completely for 10-15 minutes.Alternatively, you can sterilize the jars and lids for 10 minutes in boiling water.

Rinse it well and remove any outer leaves of the cabbage if they look wilted, browned, etc.

Slice the cabbage in half lengthwise and then quarters, removing the core with a small paring knife.

Cut each of the quarters into thin slices (around 0.2cm) using a knife, mandoline, or a food processor with a slicing disk.

At this point, weigh the cabbage to determine how much pickling salt is required. You need 2% salt to cabbage. I.e., a 2.2lb cabbage will require 0.044lb salt (0.7oz).

Step 1: Prepare the Cabbage

In a large bowl, combine the shredded cabbage and salt and toss well, rubbing the salt into the cabbage. Set it aside for 20-25 minutes.

Squeeze the cabbage well to remove all the excess water (allow it to drop into the bowl as you will be using it).

As you squeeze the cabbage, transfer it to the jar and pack it in tightly, until just the liquid is left in the bowl. Make sure to leave around 1/3 inch / 1 cm headspace in each jar. Then, pour the juice over the cabbage, ensuring it&#39;s covered by all the liquid.If there isn’t enough liquid to cover the cabbage, you’ll need to prepare a 2% brine of warm water and salt to top up the jar.

Use a pickling weight, inverted plate, or similar item to weight the cabbage and keep it submerged beneath the liquid.I used a plate weighted down with a water-filled bottle (make sure to completely cover the top with a clean kitchen towel and secure it to the jar if doing it this way). You could alternatively use a Ziplock bag filled with something heavy like rocks.

Set the jar/s of sauerkraut aside to ferment in a draft-free space around 72ºF/22ºC.

Step 2: Combine the Ingredients

The fermentation process can take 4-6 weeks, depending on the temperature, climate, and the cabbage itself, though some people leave it for as little as 1-4 weeks.Make sure to check on it daily and remove any scum formed at the top of the liquid in your jar.After the first week, I recommend tasting the homemade kraut every other day until it reaches your desired tartness.As a general rule, while the mixture is still bubbling, it&#39;s still fermenting. Once it settles down, it&#39;s ready. It should also be a more yellow color with a tart and tangy flavor similar to pickles.

How Long Does It Take To Ferment Sauerkraut?

Canning sauerkraut requires just a couple of extra steps. First, carefully transfer the sealed jars to a large saucepan filled with boiling water (place a trivet or similar tool at the bottom, so the cans aren’t touching the bottom of the pan), ensuring they’re submerged by 1-2 inches of water. Then, add the lid to the pan, bring it to a boil, and allow it to boil for 20 minutes.

Remove the lid from the saucepan and wait 5 minutes with the heat off. Then finally, remove the jars and set them on a kitchen-towel-lined counter to cool down before transferring them to your pantry. As the jars of fermented sauerkraut cool, you’ll hear a ‘pop’ when the lids fully seal.If any cans don&#39;t seal, pop them in the fridge instead.

How To Can Sauerkraut?

Fridge Storage: You can store the fully fermented sauerkraut in your fridge for 6+ months. Some batches may even last up to one year.Canned: Unopened jars of canned sauerkraut will last for between 2-3 years in your pantry. Once opened, transfer it to the fridge and aim to eat it within a month or two.Can You Freeze Sauerkraut? Yes (for about a year), though I usually don&#039;t recommend it as it will kill the probiotics.

Storage Recommendations

How to make honey fermented ginger and lemon - a common combination for combatting cold/flu symptoms and tasty addition to meals, dressing, and drinks. Best of all, once prepared, this fermented lemon and ginger will last several months and the process couldn&#039;t be simpler.

Honey Fermented Ginger and Lemon

oz raw honey (1 cup)

oz lemon (1 medium-sized)

oz peeled ginger

Sterilize the jar you plan to use for the fermented honey recipe. To do so, wash it with hot soapy water and then dry in the oven for 10 minutes at 325ºF/160ºC (remove any rubber/metal bits first). Some dishwashers also come with a &quot;sterilize&quot; setting.

Wash the lemon and peel the ginger.

With a sharp knife or mandoline (even better for even slices), thinly slice the lemon and ginger. I used a peeler for the ginger, but thicker knife/mandoline slices will work too.

Step 1: Prepare the ginger and lemon

To layer the jar, first place some ginger, then a couple of lemon slices, and repeat until all the ingredients are in the jar.

Pour the honey over the ginger and lemon, making sure it fully submerges the ingredients. Use a clean spoon/skewer to gently shake/move the ingredients around, to make sure the honey gets all the way to the bottom of the jar.Alternatively, you can drizzle 2-3 Tbsp of honey at the bottom of the jar and between each layer, so it&#39;s easier to make sure the ingredients are fully coated with it.

Seal the jar.

Step 2: Fill the jar

Leave the ginger honey lemon mixture to ferment for two weeks. During this time, you&#39;ll need to &quot;burp&quot; the jar daily, opening the lid for just a second to allow any built-up gases to release.It&#39;s a good idea to slightly shake the jar too or flip it upside down (with a plate/bowl beneath), to make sure the honey is still all over the lemon and ginger- I prefer to shake/flip rather than stir (with a wooden spoon) since an excessive amount of oxygen can impact the fermentation process.

After two weeks, you can stay enjoying the fermented lemon/ginger. However, it will taste even better at the one-month stage!

Step 3: Leave it to ferment

Once the fermented lemon and ginger tastes as you&#39;d like, I recommend transferring the jar to the fridge. This will slow the fermentation (almost halting it entirely) and is best for those who want to use it slowly over several months (6 months or more). You could also keep the ferment in a cool, dark location like a kitchen cupboard. This way it will continue to ferment at a faster rate and the flavor will develop and change and even become slightly boozy (like mead) – I do this when I plan on using it within a couple of months.Just note that the flavor will become more bitter over time due to the lemon pith.Like most fermented foods, just keep an eye out for bad smells, mold, and other signs of spoilage. This doesn&#39;t happen often, but if it does, it’s time to start a new ferment.

How to Make Ahead and Store

This traditional recipe makes fermented pickles really easy. Just pack them in a jar and leave them in a dark, cool location for up to 6 months! Skip the work of canning and enjoy probiotic pickles all winter long. 

Grandma's Fermented Dill Pickles

cucumbers

water (chlorine-free)

vinegar (5% acidity)

tbsp pickling salt

dill

tsp mustard seed

Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it&#8217;s really warm in your house, stash them in the fridge for the icing.

Once you&#8217;ve set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt, and water), bring them to a boil, and simmer until the salt dissolves.

Divide the hot brine between two sterilized 1-quart mason jars and allow it to cool overnight. 

The next morning, drain the cucumbers from the icing solution and pack them into the brine-filled mason jars, along with the dill, horseradish, and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.

Put a lid on the jar that will allow gas to escape while keeping out mold and other contaminants. (See the section above for different jar and lid options). Store the jar in a cool dark location.

The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. The flavor is best if they ferment for at least 1 month, however, they will last in a cool, dark location for up to a year.

Just put up 2 jars following this recipe. Looking forward to seeing how it goes (I gave it 5 stars already, just for the idea!). I normally ferment pickles just with the salt brine, not vinegar, but the family prefers the taste of the store-bought ones with vinegar, so maybe this will be the perfect compromise? Just wondering, the vinegar doesn't kill off the probiotic properties of the ferment? And the fermentation happens just overnight with the "icing" of the cucumbers? Or is there fermentation happening in the salt-vinegar-water solution as well? 
Also, just to check - I'm assuming the tsp of mustard is mustard powder, rather than prepared mustard?

Could I use Celtic Sea Salt Light Grey Celtic Coarse for pickling?  It does say pickling on the bag.

Pickled Onions

Red Onions, undefined

Vinegar, 1 part

Water, 1 part

Salt, a big pinch

Prep the onions & pickling liquid

Very thinly slice the red onions from root to stem and add them to a jar.

Add equal parts vinegar and water to a pot (use enough to submerge the onions in the jar) with a big pinch of salt (2% by weight if you want to measure). Set the pot on the stove and bring to a boil. Turn off the heat.



Finish & enjoy

Pour the hot pickling liquid over the onions until they are completely submerged or the jar is filled.

Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the more days they sit (keep in the fridge). 

Put them on everything & enjoy.

Lemon sugar is one of those things that’s so simple but so good. It not only makes your lemon recipes that much better, it’s also a great way to preserve lemons in the winter.

How to Make Lemon Sugar

lemons

Combine

In a medium bowl, combine 2 cups of sugar and lemon zest by rubbing them together with your fingers until fragrant.

Optional: To dry your mixture, transfer to a baking sheet lined with parchment paper and spread evenly. Place in oven pre-heated in the lowest setting (or set to &quot;keep warm&quot;). Keep in oven for 10-15 minutes until the lemon zest is dry. Take out of oven and break apart any clumps that may have formed.

Store

Hi Jolina, my daughters always request for your scones recipe and its become one of my favorite things to bake. I make lemon sugar on the spot and seeing this made me wonder why I'm not making more of that haha. I now have a jar ready to use any time. Thanks!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1579536495/bf0zfaaacuxn5fclh0lg.mp4

Top 11 preservation recipes from across the web

The most viewed preservation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pine Cone-Cider Jam

How To Make Garlic Paste (Garlic Pu...

How to Make Tomato Puree

Easy Homemade Strawberry Jam (No Pe...

Easy Raspberry Jam Recipe (No Pecti...

Pickled Eggs (3 Easy Recipes)

Easy Homemade Sauerkraut (Just 2 In...

Honey Fermented Ginger and Lemon

Grandma's Fermented Dill Pickles

Pickled Onions

How to Make Lemon Sugar

Top 11 preservation recipes from across the web

The most viewed preservation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pine Cone-Cider Jam

How To Make Garlic Paste (Garlic Pu...

How to Make Tomato Puree

Easy Homemade Strawberry Jam (No Pe...

Easy Raspberry Jam Recipe (No Pecti...

Pickled Eggs (3 Easy Recipes)

Easy Homemade Sauerkraut (Just 2 In...

Honey Fermented Ginger and Lemon

Grandma's Fermented Dill Pickles

Pickled Onions

How to Make Lemon Sugar

The most viewed preservation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine