Let's Preserve

Let's Preserve is a series of fact sheets.

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Let's Preserve: Potatoes and Sweet Potatoes
Let's Preserve: Potatoes and Sweet Potatoes - Articles Articles

Let's Preserve: Potatoes and Sweet Potatoes

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

For canning potatoes, select the “waxy” or “boiling” kinds. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. More
Let's Preserve: Potatoes and Sweet Potatoes
Let's Preserve: Potatoes and Sweet Potatoes - Guides and Publications Guides and Publications

Let's Preserve: Potatoes and Sweet Potatoes

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

1

$0.75
For canning potatoes, select the “waxy” or “boiling” kinds. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. More
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas - Articles Articles

Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

Root vegetables must be processed in a pressure canner. They cannot be safely canned in a boiling water bath or atmospheric steam canner. More
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas - Guides and Publications Guides and Publications

Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

1

$1.55
Root vegetables must be processed in a pressure canner. They cannot be safely canned in a boiling water bath or atmospheric steam canner. More
Let's Preserve: Soup
Let's Preserve: Soup - Articles Articles

Let's Preserve: Soup

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

The convenience of prepared soup makes cooking and meal planning easier. Freezing and canning preservation methods are explained. More
Let's Preserve: Soup
Let's Preserve: Soup - Guides and Publications Guides and Publications

Let's Preserve: Soup

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

1

$0.75
The convenience of prepared soup makes cooking and meal planning easier. Freezing and canning preservation methods are explained. More
Let's Preserve: Meat and Poultry
Let's Preserve: Meat and Poultry - Articles Articles

Let's Preserve: Meat and Poultry

Catherine Nettles Cutter, Ph.D.

Meat and poultry can be preserved for longer-term storage through canning, drying, or freezing. Learn the preservation techniques that provide the opportunity to safely consume these products well beyond the time they were harvested. More
Let's Preserve: Snap Beans
Let's Preserve: Snap Beans - Articles Articles

Let's Preserve: Snap Beans

Luke LaBorde, Ph.D.

Learn the proper techniques for canning and freezing snap beans. More
Let's Preserve: Sauerkraut
Let's Preserve: Sauerkraut - Articles Articles

Let's Preserve: Sauerkraut

Luke LaBorde, Ph.D.

Find recipes and proper techniques for turning your fresh cabbage into sauerkraut. Preservation methods include freezing or canning. More
Let's Preserve: Quick Process Pickles
Let's Preserve: Quick Process Pickles - Articles Articles
Learn detailed canning methods for pickles, and find recipes for sweet gherkins, bread and butter pickles, quick sweet pickles, relish, pickled beets, and more. More
Let's Preserve: Peppers
Let's Preserve: Peppers - Articles Articles

Let's Preserve: Peppers

Luke LaBorde, Ph.D.

Preserved pepper products include regular, sweet pickled, hot pickled, marinated, and pickled pepper relish. More
Let's Preserve: Peaches, Apricots, Nectarines
Let's Preserve: Peaches, Apricots, Nectarines - Articles Articles
Find the best varieties of fruit to choose when canning or freezing, plus learn the proper techniques for successful preservation. More
Let's Preserve: Pears
Let's Preserve: Pears - Articles Articles

Let's Preserve: Pears

Luke LaBorde, Ph.D.

Learn the proper procedures for freezing or canning pears. Recommended varieties for preservation include Bartlett, Bosc, Anjou, and Comice. Keiffer is acceptable, and Seckel pears are suitable for pickled and spiced products. More
Let's Preserve: Tomatoes
Let's Preserve: Tomatoes - Articles Articles

Let's Preserve: Tomatoes

Luke LaBorde, Ph.D.

Learn the proper techniques and recipes for canning tomatoes. Select only disease-free, preferably vine-ripened, firm fruit for canning. More
Let's Preserve: Sweet Corn
Let's Preserve: Sweet Corn - Articles Articles

Let's Preserve: Sweet Corn

Luke LaBorde, Ph.D.

Learn the proper techniques for freezing or canning fresh corn. Most sweet corn varieties work well for preservation. More
Let's Preserve: Strawberries
Let's Preserve: Strawberries - Articles Articles

Let's Preserve: Strawberries

Luke LaBorde, Ph.D.

Learn the proper techniques for freezing or canning fresh strawberries. For best quality, strawberries should be preserved on the day they are harvested. More
Let's Preserve: Jelly, Jam, Spreads
Let's Preserve: Jelly, Jam, Spreads - Articles Articles
Learn the procedures and find recipes for canning jellies, jams, and spreads. More
Canning salt or pickling salt is pure salt, no additives. This type of salt is the best choice for canning, pickling, and sauerkraut.
Let's Preserve: Ingredients Used in Home Food Preservation - Articles Articles
Learn about the typical ingredients used in home food preservation recipes, such as water, salt, sugars, thickening agents, and alternatives. More
Let's Preserve: Fruit Pie Fillings
Let's Preserve: Fruit Pie Fillings - Articles Articles

Let's Preserve: Fruit Pie Fillings

Luke LaBorde, Ph.D.

The following fruit fillings are excellent and safe products. Each canned quart makes one 8- to 9-inch pie. More
Let's Preserve: Freezing Vegetables
Let's Preserve: Freezing Vegetables - Articles Articles
Freezing is a quick, convenient, and easy method of preserving foods in the home. More
Let's Preserve: Drying Fruits and Vegetables
Let's Preserve: Drying Fruits and Vegetables - Articles Articles
Learn the best practices and find recipes for drying fruits and vegetables. Dried foods are tasty, nutritious, lightweight, and easy to store and use. More
Let's Preserve: Drying Herbs
Let's Preserve: Drying Herbs - Articles Articles

Let's Preserve: Drying Herbs

Luke LaBorde, Ph.D.

The flavor of herbs comes from oils in the cell walls of plants. Leaves, flowers, stems, and seeds of herbs can all be dried. More
Let's Preserve: Cherries
Let's Preserve: Cherries - Articles Articles

Let's Preserve: Cherries

Luke LaBorde, Ph.D.

Freezing and canning methods for sweet or sour cherries are explained. Select freshly harvested cherries with deep, uniform color and ideal maturity for eating fresh. Don’t delay preserving them, with or without seeds. More
Let's Preserve: Blueberries
Let's Preserve: Blueberries - Articles Articles

Let's Preserve: Blueberries

Luke LaBorde, Ph.D.

Freezing and canning methods are covered, along with preparation techniques for successful preservation. Select berries that are plump, firm, and have a light-blue to blue-black color. More
Let's Preserve: Basics of Home Canning
Let's Preserve: Basics of Home Canning - Articles Articles
Canning can be a fun and economical way to make fresh foods available year-round. Here you will learn procedures that have been scientifically tested to ensure safe and high-quality canned products and optimized for prolonged storage. More
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