preserving

Here&#x27;s a completely tutorial on how to preserve fresh summer peaches at home so that you can enjoy them year round!

How to Can Peaches

lbs peaches ((1.8 kg))

lemon juice

sugar ((400 grams))

water ((950 ml))

vanilla bean vanilla extract

With a paring knife, slice a shallow &quot;x&quot; into the bottom of each peach. Fill a large bowl with cold water and ice.

Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches.

Fill another large bowl with water and add the lemon juice.

Starting with the corners of the &quot;x&quot; on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning.

Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time). Return the peaches to the lemon water while you prepare the syrup.

In a large saucepan, combine the quart of water and 2 cups of sugar over medium heat and stir to dissolve the sugar. Add the vanilla bean, if using. Add the sliced peaches and bring to a boil, then turn off the heat.

Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving 1/2 inch head space. Discard vanilla bean. Wipe the tops of the jars clean and cover with lids.

Process jars in a large pot of boiling water for 20 minutes, making sure the jars are completely covered with water the entire time.

Let cool completely. Then store in a cool dry place and consume within a year.

This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.

Easy Napa Cabbage Kimchi (Kimchee)

(2-pound) napa cabbage

salt

cold water, plus more as needed

daikon radish,

Korean red pepper powder

fish sauce

ginger

garlic (from 6 to 8 medium cloves)

Korean salted shrimp, minced

sugar

I grew loads of peppers in my garden this year just so I could make this fermented hot sauce recipe. It is wonderfully spicy and big on flavor. Drizzle it over anything. Works for any type of peppers.

Fermented Hot Sauce Recipe

red serrano peppers

unchlorinated water

white wine vinegar

First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Drain the peppers, but reserve the brine.

Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.

Process until smooth.

Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process.

Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.

You can add more vinegar or water to thin out the hot sauce.

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir.  These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle.

Indian Pickle Recipe | Cook the Book

cucumbers, peeled, seeded, and diced

onions,

cauliflower,

carrots,

cider vinegar

water

mustard powder

turmeric

curry powder

Toss the cucumbers, onions, cauliflower, and carrots with the salt and drain in a colander for 2 hours. Rinse thoroughly.

Combine the vinegar, water, sugar, ginger, mustard powder, turmeric, and curry powder in a large nonreactive stockpot and bring to a boil. Add the drained vegetables and return to a boil. Simmer for 5 minutes.

Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.Can: Use the boiling-water method. Ladle into clean, hot half-pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. 

Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering

How to make marmalade

1kg Seville oranges,

lemon

Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long &ndash; that way you can tie it to your wooden spoon, which will make it easier to lift out later.

Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.

Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it&rsquo;s cool enough to handle.

While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you&rsquo;ve got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.

Now for the messy bit &ndash; I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you&rsquo;ve extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin &ndash; the crucial ingredient to the perfect set. You can now throw away what&rsquo;s left in the bag and wash the muslin, ready to re-use.

Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don&rsquo;t boil before all the sugar has melted.

Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it&rsquo;s ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says &lsquo;jam&rsquo;), I&rsquo;d still recommend the saucer test. If yours seems to be taking a while don&rsquo;t worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.

Once you&rsquo;ve reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

Preserved Lemons

Diamond Crystal or 1 cup Morton kosher salt

lemons, preferably organic, scrubbed

Bon Appétit

Combine salt and sugar in a medium bowl. Cut lemons into quarters lengthwise. Pack alternating layers of salt mixture and lemons into a 1-qt. glass jar or nonreactive container. Cover and chill at least 1 month and up to 1 year, shaking every day for the first 2 weeks to redistribute curing mixture and the brine that will form.

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Rhubarb & ginger jam

1kg pink rhubarb, trimmed weight

1kg jam sugar (which has added pectin)

stem or crystallised ginger, finely chopped

ginger,

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.

Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Make your own version of this taqueria staple.

Pickled Jalapeños

jalapeños

crab boil spice mix,

black peppercorns

bay leaves

garlic cloves, peeled

No Frills Dills – Quick Dill Pickles Recipe

pickling cucumbers, ends trimmed

white vinegar (or substitute apple cider vinegar)*

dill weed (one large flower head

pickling spice (1 Tablespoon per quart jar)

garlic clove

whole chilli peppers (1

*You vinegar

Plum Jam Recipe

lbs plums, halved,

https://mediavine-res.cloudinary.com/video/upload/f2njd1hmvqdx25ooyuu6.mp4

Homemade Plum Jam

A quick and easy recipe for pickling your chili peppers so you can preserve them throughout the year. Enjoy them on anything. Perfect for any type of chili pepper.

Pickled Peppers Recipe

chili peppers

white vinegar

garlic

Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.

To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.

Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.

Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

https://www.youtube.com/watch?v=e2NGaYsttFI

A quick recipe for making pickled peppers that you can keep in your refrigerator for months. They're perfect for topping sandwiches, tossing onto pizzas and more.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Refrigerated Pickled Peppers Recipe - How to Make Refrigerator Pickled Peppers

Ingredients

3-4 cups chili peppers you can use any type of pepper here. The amount will vary depending on how you chop them.
2 cups white vinegar
4 garlic cloves chopped
3 tablespoons black peppercorns
teaspoon cardamom seeds
1 tablespoon ginger
2 bay leaves
2 tablespoons pickling salt

Instructions

Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
To a pan, add all remaining ingredients. Stir.
Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!

Get the full recipe at Chili Pepper Madness: http://www.chilipeppermadness.com/chili-pepper-recipes/pickled-peppers/refrigerator-pickled-peppers

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Refrigerated Pickled Peppers

An easy tutorial on how to make pickled peppers. Use this recipe to can peppers from your garden to keep them fresh for months!

How to Make Pickled Peppers

olive oil, *

chilies of choice, about 4 cups

garlic,

sugar, **

1- Quart Mason Jar

bay leaf

coriander seed

tsp peppercorns

cumin seed

mustard seed

In a large skillet, heat the oil over...

In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.

Add the chilies and garlic to a sanitized...

Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).

Note: If desired, slice some of the chilies...

Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.

Heat the vinegar, water, sugar and salt in...

Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.

Pour the water/vinegar mixture over the chilis and...

Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

Hot Pepper Relish Recipe

garlic (chopped)

onion

yellow mustard seed

Salt

Boil

Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.

Simmer

Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.

Cool

Serve

https://www.youtube.com/watch?v=mWn1Yq9nLh8

This pickled pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper for making hot pepper relish, sweet pepper relish, or any heat level in between to your preference.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

If your garden is exploding with chili peppers like mine does every year, consider the humble pepper relish. The vinegar not only makes the relish delicious and somewhat sweet, it acts as a preservative, letting you keep your peppers around longer so you can enjoy them.

Pepper relish is easy to adjust to your own heat and flavor preferences by using any hot peppers, sweet peppers or a combination. You can add in other seasonings as well to really make it your own.

Use a good pepper relish as you would any other condiment. Top your burgers and brats right off the grill for a tangy flavor addition. Spoon it over grilled chicken or pork for an extra tasty component. Serve it at the table with brunch to scoop over toasts. You can also swirl it into soups and stews to bring on the zest. I love sweet and spicy pepper relish anytime. 

Pepper Relish Recipe - How to Make Pepper Relish

Ingredients

3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used a mix of both sweet and hot peppers.
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic chopped
1/2 small onion chopped
2 teaspoons yellow mustard seed
Salt to taste

Cooking Directions

Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
Add to a jar and allow to cool.
Serve!

Makes about 4 cups.

Get the printable recipe with further notes and discussion at these pages for...

HOT PEPPER RELISH: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish 

SWEET PEPPER RELISH: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/sweet-chili-pepper-relish/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Enjoy your pepper relish! Let me know how spicy you make yours!

Pepper Relish Recipe (Both Hot Pepper Relish & Sweet Pepper Relish) - Chili Pepper Madness

Homemade fig jam! There is an enhanced figgie flavor from the dried figs, the hint of lemon and the crunchy seeds of this sweet treat! Spread it on a fresh hot biscuit or toast for breakfast.  Add a dollop to bruschetta with soft creamy goat cheese or smear a thick layer on a hot turkey panini sandwich.   Yum!

Fig Jam

figs

vanilla

one-cup Mason jars

Add the figs to a Dutch oven or...

Add the figs to a Dutch oven or large saucepan. Add water and bring to boil. Remove from heat, cover and let stand until figs are plumped. Using a slotted spoon, remove figs and reserve liquid.  When the figs have cooled enough to handle remove and discard their stems with kitchen scissors or a sharp knife.  Chop the figs and set aside.

Add the lemon juice, sugar and reserved liquid...

Add the lemon juice, sugar and reserved liquid to the Dutch oven and bring to a boil; reduce heat and simmer for 15-20 minutes until slightly thickened.  Add the chopped figs and pinch of salt, bring to a boil then reduce heat to low and simmer for 15-20 minutes, until thickened.   Remove from the heat and stir in the vanilla.

Ladle hot fig mixture into hot sterilized pint...

Ladle hot fig mixture into hot sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.

Yields: About 6 cups

Serves: 36 (2 tablespoons each)

Instant Pot applesauce isn&#x27;t just the fastest way to make homemade applesauce — it&#x27;s also the most delicious. Plus, you only need a few ingredients (and less than an hour). 

The Absolute Best Instant Pot Applesauce

apples

cinnamon

brown sugar

The Kitchn

Meghan Splawn

Step 1

Peel 4 large sweet apples and 4 large tart apples. Halve and core them, then cut them into large chunks. Place the chunks in an electric pressure cooker or Instant Pot. 

Step 2

Add 1/2 cup water, 2 tablespoons lemon juice, and 1 teaspoon ground cinnamon and stir to distribute the cinnamon as evenly as possible. 

Step 3

Lock the lid on the pressure cooker and make sure the valve is set to seal. Set to cook for 5 minutes under HIGH pressure. It should take about 10 minutes to come up to pressure. 

Step 4

When the cook time is up, let the pressure naturally release for 20 minutes. Manually release any remaining pressure. 

Step 5

Uncover the pressure cooker. For chunky applesauce, use a potato masher to mash the apples to the desired consistency. For smooth applesauce, use an immersion blender to purée the applesauce directly in the pot until smooth, 30 seconds to 1 minute.

Step 6

Taste the applesauce and, while it&#x27;s still warm, add 1/3 cup packed light brown sugar, if desired. When cool, transfer the applesauce to an airtight container and refrigerate for up to 2 weeks. 

Homemade Bourbon Soaked Cocktail Cherries, scented with vanilla bean &amp; orange liqueur, are sure to impress novice &amp; expert mixologists alike!&nbsp;Adapted from She Eats.

Homemade Bourbon Soaked Cocktail Cherries

sweet red cherries, (preferably organic)

white sugar

vanilla bean, (slit along its length

orange liqueur, divided ((Grand Marnier

Cherry Pitter

Using the cherry pitter, remove the pits from each of the cherries. It’s important to keep the cherries as whole as possible, so that they can be used as beautiful garnishes later. Be warned – this part can get messy!

In a heavy bottomed, non-reactive sauce pan, combine the water and sugar and bring to a low boil. Add the vanilla bean and stir until the sugar is completely dissolved. Remove from heat and stir in the lemon juice.

Pack the cherries into the half pint jars until they are three-fourths full. Ladle the simple syrup into each jar to the same three-fourths height. Then, top each jar with about ¼-ounce orange liqueur and 1-ounce bourbon, leaving a ½ inch of head space. You may need to add a little more syrup or a little more liqueur to meet that level, as needed.

Wipe the rims clean, apply the lids and screw on the bands to finger tip tightness. Process the jars in a hot water bath for 15 minutes, then remove the canning pot from heat and allow the jars to vent in the pot for an additional 10 minutes (This will prevent potential leaking when the jars are removed). Let the jars rest for 24 hours. If any do not seal, store in the fridge.

Store sealed jars in a cool dark space, letting the cocktail cherries cure in the sugar-liqueur mixture for at least 2 weeks before using. Once opened, store jars in the fridge and use within 3-4 weeks.

Top 40 preserving recipes from across the web

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