EatingWell: 5 Surprising Foods You Should Refrigerate. 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. After one of the shelves on the door broke off for about the 100th time under the strain of every condiment known to man, I decided to finally do something about it. Don’t Miss: How to Stock Your Pantry Some items needed to leave the fridge. 1. If you don’t plan on finishing your jar of natural peanut butter within a month or so, or if you live in a hot climate, consider refrigerating it.
Don’t Miss: 4 Moldy Foods You Can Eat (and Foods to Toss) 2. 3. Clean Plates: A Guide to Storing Summer's Bounty. 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? Here's how to keep the season's best herbs, fruits and vegetables at their peak as long as possible. Basil, Parsley and Cilantro Trim the stems and place in a glass filled with a few inches of water, and set on the counter out of direct sunlight. Replace the water daily; the herbs will keep for up to a week. Beets To keep beets firm and flavorful, cut the tops off and place in an open container covered with a damp towel in the refrigerator. Broccoli Wrap in a damp cloth, place in an open container and store in the refrigerator. Making Cheese. 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. Cheese is basically milk, culture and rennet. Forget about making American cheese. StillTasty.com - Your Ultimate Shelf Life Guide. 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. And they’ll lose very little, if any, of their original quality as time passes. So think twice before tossing one of these items. Raytech - **84 Servings: Breakfast & Entree: 3 Meals Per Day, One Month. Freeze-Dried, Nitrogen Flushed, 25 Year Shelf Life: Easy to Use Pouches.
No Waste or opening Cans. How to Pickle. How to make homemade canned tomato paste, from fresh tomatoes - easy and illustrated! How to make homemade canned tomato paste, from fresh tomatoes - easy and illustrated!
This month's notes: April 2014: Spring is just around the corner. Strawberries are here in Florida, Texas and California, next in late March and April for much of the South, then in May for most of the country and June in cooler northern areas. See how easy it is to make strawberry jam or strawberry-rhubarb jam! Organic farms are identified in green! How long can you freeze food? 50 Ways to Never Waste Food Again - Planet Green. 101 Uses for Jams and Jellies - Harvest Forum. 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 Combine cheese, marmalade and vanilla in a small bowl.
Mix well. Serve with fruit. Orange Marmalade Bread Again, from the Cooking Forum (and slap me for not recording who posted it) 3 cups sifted all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 jar (16 ounces) orange marmalade (1 1/2 cups) 1 egg, beaten 3/4 cup orange juice 1/4 cup salad oil 1 cup chopped walnuts Sift together flour, baking powder, salt, and soda. Turn batter into a greased 9x5x3-inch loaf pan. Transfer from loaf pan to a baking sheet. My notes: I added some vanilla just because I love vanilla. Easy Peach Cobbler I made some sickening sweet peach jam, so I use it in my Peach Cobbler recipe instead of sugar.
National Center for Home Food Preservation. 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 >>> Well Preserved. Food in Jars - A Canning Blog.