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Food Preservation


Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 446
Latest Activity: Sep 17, 2019

HOMEGROWN Discussions

Making Unsweetened Jam 4 Replies

Started by Sunshine Bellon. Last reply by Pat Johnson Sep 17, 2019.

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Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.

Comment Wall

Comment by Pat Johnson on August 12, 2011 at 8:55am
Like Lynda I also like Canning Across America and have it listed as a favorite on the "Pensacola Can Can Club" Facebook page.
Comment by Reiny Rizzi on August 13, 2011 at 4:52pm

Does anyone of you have an interesting recipe for canning peaches

Thanks in advance

Comment by Christene on August 20, 2011 at 8:20am
I am looking for okra recipes; I am being given some and I have no idea what to do with them
Comment by Christene on August 20, 2011 at 8:22am
Reiny - what are looking for a jam, whole etc.  If it is whole someone said put a mint leaf in it will bring out the flavor.
Comment by Pat Johnson on August 20, 2011 at 8:27am

I'm not too big a fan of okra by itself unless it's fried pickled or in a gumbo but we canned some with tomaotes and it's good that way.


Comment by Pat Johnson on August 20, 2011 at 8:29am
Reiny, I made peach butter last week. Peaches when cooked down to a butter are concentrated in flavor and peaches are the epitemy of that process. It's the best way to make a little go a long way. A small dab of peach butter in plain yogurt makes it the best peach yogurt in the world. Its also one of the best ice cream toppings in the world.
Comment by Reiny Rizzi on August 20, 2011 at 3:35pm

Thank you Pat

Peach butter sounds interesting, I will give it a try tomorrow

Comment by Reiny Rizzi on August 20, 2011 at 3:38pm


adding mint is an idea, I have done peachjam with rosemary or thyme but never with mint

Today I used peaches and blackberries with a little bit fresh ginger  tastes not too bad

Comment by Harriet Fasenfest on August 20, 2011 at 3:46pm
I am in no way dissing the peach butter idea - definitely go for it.  But I found canned peaches are lovely in cobbler recipes throughout the year.  You just plop them in a casserole dish, add your biscuit dough or your crumble, buckle or slump batter (all homespun rustic desserts) and you got a good fast dessert.  I like the ease of it and hardly anyone I know does not like hot peach cobbler with a little ice cream (or not).  You can use up 2-3 pound of peaches per quart.  So (as if you couldn't figure it out) 100 pounds of peaches would give you about 35 quarts - almost three cobblers a month - a near month of Sundays.  Something to think about when considering putting your food preservation to work on creating menus for the year.
Comment by Harriet Fasenfest on August 20, 2011 at 3:47pm
Oh, and you got to bake those desserts.  Generally at 350 for about 45 minutes.  I even have done them on the grill.  Rustic is as rustic does (there is a recipe of just such a thing in the book).


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