Pantry and Preservation
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By Hilary Meyer, Associate Food Editor, EatingWell Magazine I have a small kitchen that doesn't have a lot of storage space. Because of that, my refrigerator looks more like a pantry—a very full, disorganized pantry.
You went to the farmers market and brought home a colorful riot of summer's best organic, non-GMO produce: berries, melons, peaches and plums, tomatoes, corn, summer squash, leafy greens and herbs. Or perhaps you opened the box from your CSA to find a brilliant array of fruits and vegetables you've never seen before. The Internet is teeming with recipes for how to prepare them, but how do you store these summer gems?
Making Cheese At Home by Mary Jane Toth Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddars, colbys and parmesans, since they will keep for a long time.
You've just gotten halfway through a recipe, only to discover that a key ingredient is missing because you tossed it during your last cleaning spree. It’s a predicament you shouldn't have to face again — at least when it comes to the nine kitchen staples we've listed here. When stored properly, these everyday items will last for years — sometimes decades — even after they’ve been opened.
Freeze-Dried, Nitrogen Flushed, 25 Year Shelf Life: Easy to Use Pouches. No Waste or opening Cans. Official USDA statistics reveal that the average cost to feed a family of 2 adults and 4 children is $14,955.60 per year.
The Fried Chicken to End All Fried Chicken There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience.
This month's notes: March 2013: This winter has been very mild, so expect an early Spring. Easter Egg hunts at farms and community churchs are the first activities, followed soon by strawberry picking. Click here for strawberry facts and picking tips , and this page for easy strawberry jam making directions . See this page for hundreds of easy canning and freezing instructions/recipes , canning equipment guide ! Also make your own ice cream - see How to make ice cream and i ce cream making equipment and manuals . Then see each state's crop availability calendar for more specific dates of upcoming crops.
Here's a couple of recipes to use excess marmalade: Dreamy Orange Cheesecake Dip From the Cooking Forum (and I forgot to record who posted it) 1 8 oz. pkg reduced fat cream cheese-softened 1/2 cup orange marmalade 1/2 teaspoon vanilla
About Us The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>> Publications Your place to find current research-based recommendations from the USDA , NCHFP, The University of Georgia Cooperative Extension Service, and other land-grant universities in the Cooperative Extension System. Seasonal Hot Topics
acetic acid A pungent, colorless liquid acid that is the primary acid in vinegar (vinegar is 5% acetic acid). Acetic acid is what makes vinegar sour.