Welcome to the preserving food section of Mommy's Kitchen, where you will learn different techniques on how to preserve your harvest. Using food preservation techniques will extend the shelf life of your fresh, home grown produce and fruits. This section shares information on home canning, pickling, fermenting, freezing, vacuum sealing and dehydrating foods. By using these preserving methods, you can enjoy a variety of fresh foods throughout the year long after the growing season is over.
If you're new to preserving food I have included a link to the National Center for Home Food Preservation, that shares information and guidelines on preserving food. This is a great starting point for anyone wanting to start their journey into home food preservation.
Jam, Jelly, Preserves & Butters:
Vegetables & Fruit:
Canning Green Beans
Canning Green Beans
Pickling:
Sauces, Condiments & Pantry Staples:
Salsa Verde (Coming Soon)
Home Canned Marinara Sauce (Coming Soon)
Homemade Barbecue Sauce (Coming Soon)
Dehydrating:
Fermenting: (Coming Soon)
8 comments
1) EAT THEM FRESH! Really. That's the best way to enjoy the short season of reine claudes. Some years I've missed out on them just because the season was so short, and they turned bad after the first heavy rain falls.
2) If you want to can them: Even better than jelly in my opinion is a jam of reine claudes. I've seen stores selling it in France quite often, sometimes here in Germany, too. A real "canning" as you would do with cherries doesn't do much to the green gage plume/reine claudes, I think.