preserved

This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards.&nbsp; Seasoned with warming spices like nutmeg, cloves and ginger, it also makes for a wonderful DIY Christmas gift idea for your foodie friends.

Fig Chutney

brown sugar (unpacked)

apple cider vinegar

figs (fresh

apple (diced)

onion

raisins

salt

tsp ground ginger

clove

nutmeg

Soak raisins in a bowl of hot water for 10 minutes.

In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg).

Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.

Put the chutney into a jar and store it in a dry place.

https://content.jwplatform.com/videos/2BKnvB09.mp4

This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards.  Seasoned with warming spices like cloves and ginger, it also makes for a great DIY Christmas gift idea.

Pickled beets have a deep, earthy flavor that are so delicious during the summer. But when they’re canned, they’re great to enjoy year-round!

How to Can Pickled Beets

water

white vinegar

sugar

½ lbs dark red beets

yellow onions

Start by washing beets. If using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet.

Place in a large kettle and cover with water. Bring to a boil and let cook until tender. They’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed.

When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining.

Combine all the brine ingredients and let simmer on the stove.

Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water bath.

Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets. These can be sliced directly into the jars. If this is difficult, slice on a cutting board and pack jars.

Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.

Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace.

Clean the top of the jars with hot water to remove any debris and drips.

Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle).

Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes.

Remove jars from kettle using a jar lifter and let cool completely before touching. Soon the lids should seal with a ping – music to a canner’s ears!

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BRINE:

- 2 cups water
- 2 cups white vinegar
- 2 cups sugar
- 1 teaspoon salt

BEETS:

- 3 1/2 pounds dark red beets (or any variety you enjoy)
- 1-2 large yellow or white onions (depending on your preference, the amount of onion can be optional)

CANNING SUPPLIES:

- 6-7 sterilized pint-size canning jars
- lids and rings

Start by washing your beets. If you are using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You'll know they're ready when a knife is easily inserted with just slight resistance.

Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining.

At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.

Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets; I slice directly into the jars. If this is difficult, slice on a cutting board and pack jars. Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.

Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace. Clean the top of the jars with hot water to remove any debris and drips. Following the manufacturer's directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle).

Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.

Soon you will be hearing the music to a canner's ears - the ping of the lids sealing! If one does not seal, don't worry. Just place it in the refrigerator and eat it!

These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

A great base to any pasta sauce, soup or stew; Canned Stewed Tomatoes is an inventive way to jazz up baked chicken or broiled seafood. Each jar is packed with tomatoes, onions, celery, and green bell pepper, making meal prep fast and easy!

Canned Stewed Tomatoes

tomatoes,

paprika

chili powder

basil

black pepper

Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water.  Place clean jars on a baking sheet and place in oven preheated to 200 degrees.  Set screw bands aside.  Next, boil a kettle of water and pour into a clean glass bowl.  Carefully submerge the sealing discs in the bowl of hot water.  Set aside.

To peel the tomatoes, start by bringing a small pot of water to a full boil.  Next, just slightly score the bottom of each tomato making an X with your knife.  Don&#x27;t cut too deep - the point is to just slice the skin.  Next, place a bowl of ice water in your sink.  Once the water comes to a full boil, carefully drop about four tomatoes into the hot water for 30 seconds.  Using a slotted spoon, remove the tomatoes and place directly into the ice water.  Place four more tomatoes into the hot water.  Continue to do this until all tomatoes are done.  You will notice that the bottom of each tomato has opened up.  You can now use your finger to peel the skin off, placing the peeled tomato into a clean bowl.  Once done, chop the tomatoes, removing and discarding the core.

Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot.  Bring to a full boil over medium heat for 30 minutes, stirring often.

In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack.  Bring to a full boil.

Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Use the non-metallic bubble remover to remove any air bubbles.

Wipe down the rim of each jar with a damp paper towel to ensure none of the stewed tomatoes has come in contact with the rim.

Carefully remove the sealing discs from the hot water with a magnetic lid lifter.  Position the sealing disc directly onto the lid of the jars.  Do not touch the underside of the lid.

Screw on the screw bands until firm - do not apply pressure!  Just use your fingertips to tighten the screw bands.

Using the jar lifter, place the jars into the water bath canner with the boiling water.  Do not place the lid on the canner.

Boil for 20 minutes.  Carefully remove each jar from the canner using the jar lifter.  Try not to tilt the jars.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet for up to one year.

To Prepare Mason Jars:

Learn how to freeze garlic to preserve it for longer and use it in your recipes! Freeze the whole bulb, cloves, peeled, chopped, or pureed garlic!

How to Freeze garlic (whole, peeled, pureed)

garlic heads (or as much/little as you want)

Peel the garlic using one of these methods. Then add to a high-speed blender or food processor and blend into a paste (optionally add oil and salt like I have for this garlic paste).

Add the garlic puree in 1 tsp portions to a small ice-cube tray or in small mounds on a cookie tray and cover with cling film to avoid freezer burn. Alternatively, transfer to a freezer-safe bag and spread into a thin layer.  Note: It&#039;s important to freeze the garlic puree as soon as possible when combining it with oil to decrease the risk of botulism.

Freeze until fairly solid then transfer the cubes/mounds to a freezer-safe bag or container. You can use this directly from frozen, adding as many cubes/mounds as needed (or break off a piece from the bag) to a hot pan, sauces, etc. (no need to thaw!)

To Freeze Garlic Puree

You can freeze the peeled or unpeeled garlic. I prefer to separate mine first into cloves, for ease of use when I need to use them.

If you're using the whole bulb, clean it/them first if needed.

Then transfer the whole bulb or peeled/unpeeled cloves to a freezer-safe bag or container.

Upon thawing, you can peel and slice them immediately or wait for them to thaw slightly to smash/mince them (speed up this process by placing them in some hot water).

To Freeze Whole Bulbs Or Cloves

Frozen garlic can be stored for up to 6 months. However, I aim to use it within 3-4 months for the best flavor. Note: The texture of the frozen garlic cloves will change and become more spongy. However, this actually helps it to cook faster!

The Shelf Life

Take traditional tomato confit with garlic and basil, but then add the heat of chiles de arbol. This recipe is slightly spicy, sweet and acidic and is a great way to use and preserve your tomatoes and garlic, but with a twist.

Tomato Garlic Confit with Chile de Arbol

cherry tomatoes (on the vine

garlic

large dried chiles de arbol (stems removed, seeds

extra virgin olive oil

sourdough bread

burrata cheese

salt and pepper

Preheat your oven to 275F.

In a small baking dish, add the tomatoes, garlic, basil and chiles. Make sure they can spread out in an even layer. I used a small pie dish about 7&#39; in diameter, but you can also use a mini dutch oven or a small baking sheet, just make sure it is deep enough to cover the tomatoes about two-thirds of the way up with oil.

Pour the olive oil over the ingredients until the garlic and chiles are submerged and the tomatoes are nearly covered, about two-thirds of the way up. This might require more or less oil, depending on the size of your baking dish.

Top the mixture generously with salt. I recommend 1-2 large pinches.

Bake this for one hour at 275F. Do not let the oil get past a simmer.

While the confit is in the oven, toast your bread.

Remove the tomato garlic confit from the oven. The garlic should be fork tender and the tomatoes should be soft with the skin slightly collapsed. Let the mixture cool.

Top each piece of toast with a clove of garlic. Spread the garlic in a thin layer on the toast, by now it should spread like butter.

Add the burrata on top of the toast, followed by tomatoes. Add any chiles or basil you prefer.

Top with salt &amp; pepper to taste and serve immediately!

For any unused confit, pour the remaining ingredients into a jar and top with the olive oil they were cooked in. Make sure the jar is sealed and store in the fridge. This will last for about a month!

To store the confit:

The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. Bacalhau, or Baccalà, or Bacalao… whathever you call the salted cod, it is a true delight to enjoy all year long. 

To prepare a delicious dish with salted cod is indispensable follow properly the procedure to remove the salt. Below I explain a foolproof method to obtain a salted cod ready to cook!

SALTED COD: legend and how to prepare before cooking

Lb (900 g) salted cod

Cut the salted cod into large pieces

Soak the pieces of salted cod in a...

Soak the pieces of salted cod in a bowl of material resistant to salt, best if glass or ceramic.

Cover the bowl with plastic wrap and store...

Cover the bowl with plastic wrap and store into the fridge.

Replace the water into the bowl every 8-10...

Replace the water into the bowl every 8-10 hours

After 24 hours, cut a little piece of...

After 24 hours, cut a little piece of salted cod and boil it for a minute, then taste to check if it is still too salty.

If the salted cod is still too salty,...

If the salted cod is still too salty, extend the soak 24 hours more, replacing the water every 8-10 hours.

Cook the cod immediately after soaking.

Every sandwich needs a pickle! Preserve your own Sweet Sandwich Pickles using a water bath canning method - easy and inexpensive too! Both zucchini and cucumbers will work in this recipe!

Sweet Sandwich Pickles

45 mini cucumbers, (about 8 pounds, sliced into 1/8-1/4 inch slices)

cider vinegar

mustard seeds

celery seeds

Once the cucumbers are sliced, add the water, vinegar, and sugar to a large stock pot.  Bring to a boil, stirring until the sugar is dissolved.  Add the mustard seeds, celery seeds, and salt.  Stir to combine.

Place the cucumbers into the pot.  Stir into the brine and boil for 5 minutes.

Ladle the cucumbers into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Wipe down the rim of each jar with a damp paper towel to ensure none of the brine has come in contact with the rim.

A really good pizza comes down to two things - the dough and the sauce. The topping are secondary to those! Canned Pizza Sauce is the answer to preparing a pizzeria style pizza at home. Make a batch, store it in your pantry, and make delicious pizzas at home for a fraction of the cost!

Canned Pizza Sauce

plum (roma) tomatoes ((one bushel))

white onions,

garlic, (roughly chopped)

olive oil

Italian Seasoning

lemon juice

Next, peel and quarter the onions. Peel and roughly chop the garlic. Add the onions and garlic to a food processor and pulse until they form a very fine puree. You may have to do this in batches, depending on the size of your food processor. Transfer the pureed onion and garlic to a large stock pot.

Add the olive oil to the pot and cook the onion and garlic mixture over medium heat for five minutes. In the meantime, quarter the peeled tomatoes and cut away the stem. Puree the tomatoes in batches as well. Once pureed, add them to the cooked onions and garlic. Once all of the pureed tomatoes are in the pot, add the salt, sugar, and Italian Seasoning.  Stir well. Cook the sauce for four hours, stirring often. While the sauce cooks, prepare the jars and your canner.

Remove the sterilized jars from the oven.  Add half teaspoon of bottled lemon juice to each jar. Ladle the sauce into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Wipe down the rim of each jar with a damp paper towel to ensure none of the sauce has come in contact with the rim.

Using the jar lifter, place the jars into the water bath canner with the boiling water. Place a lid on the pot and boil the jars for 20 minutes.

Once done, carefully remove each jar from the canner using the jar lifter.  Do not tilt the jars or try to wipe them dry.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet.

Melanzane sott'olio

Salt, (q.b.)

white wine vinegar

garlic (thinly sliced)

oregano

peperoncini,

Peel the eggplants, the slice them and then cut the slices into strips about the size of your little finger.

Salt the eggplant strips generously and lay the in a colander inside a bowl. Top with a small plate and weigh the plate down. Leave to rest overnight.

The next day a considerable amount of liquid should have drained into the bowl. Discard. Take the eggplant strips by the handful and squeeze them of as much of their remaining liquid as you can.

Bring the vinegar and water to a boil in a saucepan. Add the eggplant by the handful and boil each batch for 2 minutes. Drain and let cool completely.

When the eggplant strips are cool enough to handle, squeeze them again of their excess liquid.

Now, place the eggplant strips in a mason jar or other air-tight container, layering them with bits of garlic, peperoncino and herbs.

Press everything down to compact the contents of the jar, then add as much olive oil as you need to cover the eggplant strips completely.

Close the jar tightly and let it rest in a cool, dry place for at least a couple of days, preferably a week, before consuming.

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)

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

Make quick and delicious homemade pizza sauce in just 20 minutes with 6 ingredients. A freezer and canner-friendly sauce that tastes so much better than commercial versions!

Quick Homemade Pizza Sauce Recipe

tomato puree (I use homemade

garlic powder (or garlic cloves (saute for minute first))

tsp pepper

tsp salt

Tbsp oregano (or Italian seasoning)

lemon juice (fresh

If you&#39;re planning to water bath can the sauce or store it in jars for a few days in the fridge, first sterilize the jars and all the tools. Washing them in hot, soapy liquid and leaving them to dry on a clean surface.For canning, also prepare the canner by placing a trivet in the bottom of the canner/a heavy-based, deep pot and pour in enough water to cover the jars by at least an inch (once added).

Transfer half of the tomato puree to a large stainless-steel saucepan and bring it to a boil over high heat, stirring occasionally.

Maintaining a constant boil, add the remaining puree, a cup at a time, then stir in the remaining ingredients (garlic powder, oregano, salt, pepper, and lemon juice).

Continue to boil, stirring frequently, until the sauce has the consistency of a commercial pizza sauce (a spreadable consistency) – this should take about 15 minutes.

Taste and adjust any of the seasonings. You can now use the sauce right away, transfer it to jars/airtight container and place it in the refrigerator for later, or water bath canning it for long-term shelf stable storage.

Fridge: Allow it to cool in the jars (or airtight container), then store them in the refrigerator (towards the back, where it’s coldest, is best) for up to 2 weeks.Freezer: This sauce also freezes very well. I recommend dividing it into portions and spreading it flat in freezer-safe bags to freeze for up to 3 months. Leave it to thaw overnight in the refrigerator or break it up and reheat over low heat in a saucepan from frozen.

Short-term storage

Make sure the jars are warm before filling them. To do so, while making the sauce, you can keep the jars (lids on) in the prepared canner and warm them up as you warm the water.

Ladle the hot sauce into the sterilized hot jars, leaving ½-inch (1 cm) headspace.

Tap the jars against the counter and/or use a clean knife to remove any air bubbles (which can cause early spoilage), then wipe the jar rims with a clean kitchen towel.

To secure the lids, place the center lid over the jar, screw the band until resistance is met, then increase until fingertip-tight.

Using canner tongs, carefully transfer the jars to the canner, ensuring they’re covered by at least 1 inch of water, then bring the water back to a boil.

Once boiling, add the lid and process the jars for 35 minutes (for 1000 ft or less) before removing the lid and leaving them for 5 minutes.Adjust the processing time based on your altitude- For up to 3k, add 5 minutes, 6k add 10 minutes, 8k add 15, and 10k add 20. Use a timer.

Transfer the cans to a kitchen-towel-lined surface to fully cool, check the seal, and then store them in a cool, dark location for up to 18 months.

Long-term storage (water-bath canning)

https://content.jwplatform.com/videos/6sGpgBu8.mp4

Make quick and delicious homemade pizza sauce in just 20 minutes with 6 ingredients - it tastes so much better than commercial versions!

Homemade Pizza Sauce

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)

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)

(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.

Hard Boil the Eggs

Top 18 preserved recipes from across the web

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

Top Tags

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Top 18 preserved recipes from across the web

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

Top Tags

Fig Chutney

How to Can Pickled Beets

Canned Stewed Tomatoes

How to Freeze garlic (whole, peeled...

Tomato Garlic Confit with Chile de ...

SALTED COD: legend and how to prepa...

Sweet Sandwich Pickles

Canned Pizza Sauce

Melanzane sott'olio

How To Make Garlic Paste (Garlic Pu...

Quick Homemade Pizza Sauce Recipe

Pickled Eggs (3 Easy Recipes)

How To Dry Rosemary and Store It (3...

Pumpkin Preserves (Candied Pumpkin ...

Honey Fermented Ginger and Lemon

How to Make Red Chili Paste (+ Wate...

Canned Rotel Style Tomatoes

Canned Coleslaw

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