List of Food Preservation Articles
NOTE: I am moving recipes from my old Cat’s Kitchen site to this site, so be patient – I have many, many to move. Meanwhile, you can go to Miscellaneous & Information on my old site.
See also: Culturing, Curing Fermentation Menu
Canning, General:
- Hot Water Bath Canning (for acid foods) not yet
- Pressure Canning (for all foods) not yet
- See also my pdf articles for The EssentiaList: Hot Water-Bath Canning; Pressure Canning; and Canning Tables
Dairy
- Freezing Cream and Dairy (external website)
- Culturing Dairy (Menu)
Fruits
- Dehydrating Fruits & Vegetables
- Freezing Berries (raspberries, blackberries, loganberries, June berries, blueberries, huckleberries, etc.)
- Freezing Stone Fruits (Peaches, etc.) (for Apricots, Cherries, Nectarines, Peaches, Plums, etc.)
- Lacto-Fermentation of Fruits & Veggies
- Rhubarb Sauce (Stewed Rhubarb), Canned (technically, rhubarb is a veggie, but it is used as a fruit so I include it here)
- Stewed Dried Fruit
- From The EssentiaList:
- Gathering Summary: Canning & Dehydrating Panel (a brief summary), or
- Complete Gathering Summary: Canning & Dehydrating Panel (printable pdf)
- Other Sites:
- Homespun Seasonal Living (K. Lapcevic blog): 5 Ways to Preserve Sweet Cherries (homespunseasonalliving.com/5-ways-preserve-sweet-cherries): Brandied, Canned, Frozen, Dehydrated, and Jams/Sauces.
Herbs
- Preserving Herbs in Salt (illustrated for sage)
Legumes
Veggies
- Dehydrating Fruits & Vegetables
- Dehydrated & Sundried Tomatoes (and How to Reconsitute Them)
- Freezing Green Beans
- Freezing Edible Pod Peas, Shelled Peas)
- Lacto-Fermentation of Fruits & Veggies
- Rhubarb Sauce (Stewed Rhubarb), Canned
Meats: