Food Directory
Food Home:- Home: Cooking: Canning and Freezing:
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- Sandy's Place
- Recipes, information, and tips on home canning, freezing, and dehydrating.
- Apples: Preserving
Fact sheet explaining how to prepare apples for freezing or canning, also recipes for syrup for preservation, preserving without sugar, recipes for chutney and cinnamon apple rings. - Basics for Canning Fruit
Instructions from an Ohio State University Extension fact sheet. - Basics for Canning Vegetables
Pressure canning is the only safe method for home canning vegetables. This Ohio State University Extension fact sheet explains how. - Canning Basics
This fact sheet explains why canning works, what causes food to spoil, and the importance of following directions carefully. From Ohio State University Extension. - Canning, Drying and Freezing
Tips and instructions from National Food Safety Database. - Canning Food Recipes.com
Canning and preserving recipes and information on preparing, cooking and processing fruits and vegetables. - Canning Jars and Facts
Information guide from the food authority, tips, timing chart, and canning forum - Canning Meat, Poultry, and Game
Fact sheet from Ohio State University Extension. - Canning Recipes
Browse 70+ canning recipes by ingredient, cuisine, and more; or use search to find something in particular. Each recipe includes complete nutritional information. - Canning Tomato Products
Ohio State University Extension fact sheet on canning, selection, acidification, preparation and processing. - Canning Tomatoes
Ohio State University Extension fact sheet on the topic. - Canning Tomatoes
All tomato recipes. - CanningPantry.com: Food Preservation Articles
Collection of food preservation articles on home canning, freezing, pickling and food dehydration. - CanningUSA.COM
Step-by-step instructions for canning fresh, high quality products to save time and money including simple recipes for easy-to-make weekday meals. - Clemson Extension: Home and Garden Information Center
Offers factsheets on food preservation and safety, including canning basics and equipment, freezing, preserving fruits and jellies, and food handling and storage. - Colorado State Co-op
Facts, tips, and directions for freezing vegetables. - Freezer Storage
Basic facts and downloadable Adobe Acrobat file containing "Tips on Freezing Home-Prepared Foods" and the "Freezer Storage Chart." From Ohio State University Extension. - Freezing Basics
Fact sheet from Ohio State University Extension with a list of recommended books. - Freezing Combination Main Dishes
Ohio State University Extension fact sheet offering information and tips on this topic. - Freezing Fruits
Freezing fruits is simple, easy, and preserves more nutrients and a fresher flavor than dehydration or canning, if done properly. This fact sheet from Ohio State University Extension explains how. - Freezing Meat, Poultry and Game
Fact sheet offering information on the topic. - Freezing Vegetables
Ohio State University Extension fact sheet on the process to follow to freeze safely. List of books included. - Freezing vegetables
A check list and instructions for freezing vegetables from New Mexico State University. [PDF] - Freezing Vegetables from Gardenguides
Instructions for freezing many popular vegetables and fruits. - Home Canning Resources
Information and resources from About.com. - Home Preserving
Tips for preserving and pickling with recipes and links to more information. - Homecanning.com
Offers tips and techniques, recipes and an e-mail newsletter. - Homemade Maple Syrup
Directions for tapping, collecting, and making your own maple syrup. - How Stuff Works: Preserving Food
An explanation of all the different ways used to preserve food from freezing to irradiation. - How To Can and Freeze Fruits and Vegetables from your Garden
Explains how to store garden produce by canning or freezing. Includes syrup, jelly and relish recipes. - Lesley's Recipe Archive: Canning Recipes
Recipes for pickles, relish, and jams, plus a tips and techniques page for boiling water canners. - Mountain Breeze Home Canning
Canning recipes from Kentucky. - National Center for Home Food Preservation
Information on home food freezing, drying, canning, pickling, and smoking for home preservers and educators. Includes publications and seasonal tips. - NDSU Extension Freezing Tips
Answers to commonly asked questions about freezing produce. From North Dakota State University. - Noll's Home Canning and Freezing
Paul and Bernice Noll share their recipes and tips. Some have step-by-step illustrated instructions. - Pepper Fools
A large collection of canning recipes using Chile peppers. - Pickled Crab Apples
Basic recipe using hot water bath method. - PreserveFood.com
Presents methods for preserving food by canning, freezing, dehydrating and vacuum sealing. Also includes safety tips. - Preserving Pie Fillings
Ohio State University Extension fact sheet offering recipes and canning information. - Quality for Keeps
Directions and recipes for canning meat, fish and poultry safely. - Recipelink Canning and Preserving
The Recipe Link offers canning and preserving recipes, message boards, and canning safety articles. - Squash Pickles
Calls for eight cups of any kind of summer squash. - Strub Family Brine Recipe
Simple recipe to try pickling at home. - Successful Home Canning
An easy to follow guide for home canning. - Unsafe Canning Methods
What not to do when canning foods from the University of Wisconsin.
Random Indian Recipes:-
- Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Pulao
First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ... - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...