I've been curious about how to make fine powder from leafy herbs for some time now (I don't mean merely flakes). We can have large amounts of tarragon, basil, e
I have access to a dehydrator, but have never dehydrated sage. How should I dehydrate it?
We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguis
I have a lot of papalo in my garden, and want to preserve it. What method should I choose to do this? I want to use it throughout the winter, and maybe some nex
"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential ma
I've made hot sauce for my family using the following ingredients: peppers onions garlic tomatoes salt And I would like to try canning it. What can I use inste
Its the pistachios season in my country (Lebanon), which is famous worldwide with its nuts Roasters and varieties. I have more than 5 kilos of fresh unpeeled
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a
It's turning to fall, and have a lot of Tagetes Filifolia to preserve. How should I preserve it?
Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 m
After a year or so of storage in ZipLoc bags in the fridge, my home-dried prunes have developed a bit of whitish crust. At first I thought it was mold, but it s
I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours
I am talking about the process, where you cook food, for example, a vegetable and conserve it in a jar. The jar can then be stored in a non-refrigerated area.
and sorry for the basic question but I'm a... basic cook. I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when
Temperature range for canned goods? The question is about home canning in glass but I suspect the same applies to commercial metal cans. I have read under 70
I'm wanting to turn artist conk into powder. How should I dehydrate it for grinding in my cornmeal grinder? I tried 6 hours at 180 in the oven, and it's still m
I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours
I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollar
Whenever I freeze mushrooms their color gets blackish, and their taste is altered. How can I preserve mushrooms for a long time while minimizing or eliminating