We share the very best way to freeze peaches, plus how to pack them in sugar or syrup, so you can enjoy the taste of summer in every season.
An aperitif style drink, Light and refreshing with an aromatic bitter-sweet citrusy taste. Best sipped spritzed with prosecco, soda and lots of ice or drop the prosecco if you’d prefer it booze-free INGREDIENTS: Grapefruit, Orange, Mandarine, Rhubarb, Blood Orange, freeze-dried liquorice, Rosewater infused cane sugar TRY YOUR TIPPL WITH: Gin, Vodka, or infuse in hot water and serve with your favourite mixer for a refreshing zero proof mixer. Your Tippl includes one infusion jar, alcohol not included. Produces 8 servings
How to freeze cauliflower- a step by step tutorial with photos showing you exactly how to prepare and freeze your cauliflower. Stocking up the freezer means you always have cauliflower on hand for healthy recipes!
Freezing green beans from the garden is an easy way to store them for later use. We'll take you through the process step by step, with or without blanching.
From rings resting on prickly pine cones and lying in the soft freezing snow to diamonds peeking out from behind bright Christmas lights, here are 13 beautiful and unique ring shots for those holiday and winter weddings.
Are you as swamped with tomatoes right now? Even though freezing isn't perfect, it is as close to eating raw as you can get and easy.
Do you want to freeze zucchinis? We show you the steps to add whole, chopped, shredded or noodle zucchinis to the freezer. A handy guide that covers everything.
Learn 4 easy ways to freeze avocados! Never again ask "can you freeze avocados?", because you'll know exactly how to freeze avocados! You can even freeze guacamole!
Freezing cilantro is a great way to preserve this delicate herb. We’ll show you three methods for how to freeze cilantro and how to use it in future recipes.
Hands down, our favorite homegrown garden veggie is Baby Lima Beans! I know that’s probably shocking to many of you… only because you’ve never had the joy of enjoying them fresh from the garden! I grew up enjoying homegrown baby lima beans from my grandmother’s garden. They were the highlight of each holiday dinner, bright...
Learn how to freeze raw then blanched or fully cooked sweet potatoes.
Eggplant, also known as aubergine, has a flavor similar to that of zucchini but a much spongier texture. It can be used in a multitude of dishes from eggplant Parmesan to roasted eggplant and eggplant soup.
It's super simple to Freeze Kale the Right Way so it stays fresh, lovely and is just as good coming out of the freezer as it is going in! #FreezeKale
Find out the answer to the question, “Can you freeze cabbage?” We give you tips and tricks to help get your cabbage into your freezer.
There are two ways to freeze fresh corn: 1. leaving it on the cob (with or without the husk), or 2. cutting the kernels off the cob. Below I will give you the detailed steps for both methods.
How to Freeze Fresh Tomatoes
Do you have an abundance of fresh green beans from your garden? Freezing green beans is the easiest way to preserve their flavor and crispiness.
This is a great kitchen tip for How to make Freezer Diced Potatoes from all those potatoes you have that might go bad if you do not use them right away.
If you have more yellow squash than you know what to do with you need a way to preserve it. This is a great guide to learn how to freeze yellow squash.
In this guide, you will find everything you need to know about freezing eggplant slices. You'll find step by step directions on how to freeze eggplant and some tips to make the freezing process easier.
Want to know how to freeze your tomatoes with ease? Check out these 3 simple methods for preserving your tomato crop in a flash!
Jalapenos are one of those peppers that enhances and brings the heat to whatever meal you are cooking. If you stocked up on loads of jalapenos, either they were on sale or you harvested a bunch and you have more than you can use at a given time, how
Got a bunch of green onions and can't use them all right away? Or want to have fresh green onions on hand at all time? Here's how to freeze green onions!
Late summer on the homestead can mean an abundance of grapes! Discover 12 ways to preserve grapes for your next harvest.
This tutorial for How to Freeze Yellow Squash is simple and effective at preserving those beautiful golden veggies from the garden this summer!
Learning how to freeze sweet corn is simple when you use this method! Forget about boiling water and peeling tons of silks. This year, take the easy way.
Pectin is an important ingredient when making homemade jams, jellies, and preserves. Here's how to make your own at home.
The common freezing process when freezing fresh vegetables such as summer squash is to slice the vegetables and blanch them before freezing. Blanching is important before freezing vegetables because it will stop enzymes in the vegetables from deteriorating, preserving the flavor of the vegetables ...
Good easy method for how to freeze blackberries, so they don't end up as a big solid block!
Our absolutely favorite thing this year is Zucchini Jam. If anyone has ever gifted you with Christmas Jam or Strawberry Surprise Jam you might have already tried it and not even known. See, it's made with zucchini and crushed pineapple. Then you add whatever flavor of Jello you like to stand in for the fruit. It's spectacular and such a chameleon. It tastes like the real thing... or better! Here's how I make it. Most recipes I see on line use a ton more sugar (at least six cups) and much less lemon juice (as little as 2TBL) so I think the sweetness and tartness is a matter of taste. This jam is plenty sweet enough, IMHO. Also I've seen cook times vary all the way from three hours to ten minutes. This set of times has worked great for us. Please bear in mind that we live at 6050ft above sea level and I have no idea how that effects jam. I just know that this works. Awesomely! Pick Your Flavor Zucchini Jam Ingredients: 6 cups of grated Zucchini/Courgette (peel it if you don't like the skin to show. I love the skin bits, so pretty) 1/2 cup water 4 cups sugar 3/4 cup lemon juice 1 (20 ounce) can crushed pineapple in juice 1 (6 ounce) box raspberry Jell-O (you can use any flavor, strawberry is AMAZING!) 1 (2 ounce) box surejell fruit pectin or equivalent - I currently use 6 TBL of a powdered pectin. Directions: 1. Place nine clean glass half-pint jars ( or 5 pint jars... or whatever you have on hand) with hot/boiling water in them on a cookie sheet in the oven at 200 degrees. Put the matching lids and rings in a pan with hot water on the stove at a simmer. Do this first as the cooking times really fly by and you want them to get good and hot! (I usually put a dishtowel under the jars so they don't slide around. Forgot this time and it was tricky to get them in and out of the oven) 2. Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes. 3. Add the sugar, lemon juice, and pineapple (juice and all) and let boil for 6 minutes. 4. Mix in the Jello and boil 2 minutes. 5. Add Surejell and boil for 1 minute. Bonus Step: I don't like texture at all. *shudder* So I use my immersion blender at this point to mulch up all the pineapple and zucchini bits. If you like 'fruit pieces' in your jam then it's great as is. I could never handle that so I blend it. The zucchini skin gives the impression of seeds, and is very pretty, but doesn't have any discernible presence in your mouth. Be sure to take appropriate safety measures when blending molten jam. Burns hurt. Note: I added the jello and Sure-Jell, blended it and then boiled it. Sort of out of order but it seemed fine. Also I got some foam... this has never happened before so I skimmed it off. 6. Turn off heat and move pot to the counter where you'll be filling the jars (easier to clean than the stove). Take the jars out of the oven and carefully pour out the water. Ladle jam into the hot jars. I leave some headroom - not sure the proper amount but I live 1/2 - 3/4 inch. 7. Wipe rims with a damp cloth, put lids and rings on to finger tight and then turn jars upside down for 5 minutes. 8. Flip them back over and keep an eye on them. Once the lids all 'pop' they're ready to store, it can take up to 24 hours. I usually refrigerate mine for a bit after a few hours so they gel up faster but I'm a little weird. NOTE: this jam looks very runny, but after cools it sets up quite firm. I know how solid your jam is can be regional thing and/or a matter of personal preference. If you want it runnier I'd skip the Sure jell. My dog loses his mind for a taste of jam and homemade bread. Linked Up: Tatertots and Jello Coastal Charm: Nifty Thrifty Tuesdays Skip to My Lou: Made by You Monday My Sweet and Savory
Delicious homemade Pesto recipe you can easily make at home!
Canned Okra (for frying) 1 gallon rinsed cut up okra8 Tbsp white vinegar4 Tbsp canning salt Put all in a pot and almost cover it with water. Add vinegar and salt. Boil until okra changes color &…
How to make freezer corn that tastes fresh and firm after freezing.
