What Kind of Recipes?

Jasper Mangel: http://www.cookadvice.com/recipes/by_preparation/c...http://www.cookadvice.com/recipes/by_preparation/c...http://chinesefood.about.com/od/soupsaladvegetable...

Clementina Collelo: Preserved Food recipes? OK, well it kind of depends on what youre looking for, but i have 2 recipes for preserved tomatoes and preserved peaches. (not very helpful its not the right time of year, sorry) For the tomatoes, put in 2 minced garlic cloves, a sprig of thyme, and cherry tomatoes up to the very top of a mason jar. in a BIG pot, put in water about... eh 3/4 of the way to the top, then put the mason jars in a lay a brick on top. wait until the water gets to boiling, and then lay the BIG pot's lid on top. (yes, over the brick) Boil for an hour. and then freeze until needed. the peaches are kind of the same: take a peach and skin it, then cut the actual fruit into bite-size pieces. put them into a smaller pot along with water that is 1/2 way up to the top of the lid, an! d 3 cups of sugar. (yes, i know it sounds like alot, but please trust me(; ) then simmer for abotu 30 minutes or until the peaches are easy to bite into; not chewy. I hope this is what you were looking for!...Show more

Hubert Jestes: Alots many type of Recipes

Travis Colomb: Foods can be preserved with salt ...heat ..and a vacuum or lack of air ...I like to put carrots in vinager a little sugar and hot peppers and leave for a few weeks to a few years

Carter Edstrom: Pickled vegetables dill pickles sweet pickles,strawberry jam peach jam, grape jelly orange marmalade beef jerky, canned corn canned beans ,canned green beans anything canned is preserved also salted fish like salted cod is preserved go to cooks.com and type in dill pickle or sweet pickles or pickled vegetables also beef jerky

Marcelle Vanlith: Pumpkin Marmalade# Main Ingredient: Pumpkin# Preparation: Canned and Preserved# Course: Jams and jellies# Cuisine: British# Occasion: Lun! chDescriptionThis wonderfully golden Marmaladei is a real trea! t on scones or used as a tart filling.Pumpkin Marmalade ingredients * 1 1⁄2 kg pumpkin * 1 l water * 2 oranges, thinly sliced into semi circles * 3 lemons, thinly sliced into semi circles * 100 g fresh ginger root, finely shredded * 1 kg granulated or preserving sugarCooking Pumpkin MarmaladePeeli the pumpkin and remove all the seeds and fibres. Gratei coarsely, trying to keep the strands as long as possible. Put the pumpkin in a preserving pan and add the water, oranges, lemons and ginger. Bring to the boil and simmer for about 30 minutes until the citrus peel is tender.Add the sugar and stir until dissolved. Bring back to the boil and cook over a medium heat for a further 30 minutes, by which stage the mixture should have thickened. Remove the pan from the heat and leave the fruit to settle for a few minutes. Pour into sterilized jars and seal. This recipe has a shelf life of about 2 years.Spiced crab apples ingredients * 5 lb Crab apples * 4 1â! „2 c Apple vinegar (5%) * 3 3⁄4 c water * 7 1⁄2 c Sugar * 4 t Whole Cloves * 4 Cinnamon sticks * 6 ½" cubes ginger root (fresh)Cooking Spiced crab apples1. Yield: about 9 pints procedure: remove blossom petals and wash apples, but leave stems attached.2. Puncture the skin of each apple four times with an ice pick or toothpick.3. Mixi vinegar, water, and sugar and bring to a boil.4. Add spices tied in a spice bag or cheesecloth.5. Using a blancher basket or sieve, immerse 1/3 of the apples at a time in the boiling vinegar/syrup solution for 2 minutes.6. Place cooked apples and spice bag in a clean 1- or 2-gallon crock and add hot syrup.7. Cover and let stand overnight.8. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling.9. Fill pint jars with apples and hot syrup, leaving ½-inch headspace.10. Adjust lids and process according to the recommendations in table 1. table Recommended process time for spiced crab apples in a boiling-wat! er canner.11. style of pack: hot. Jar size: pints.12. Process time at a! ltitudes of 0 - 1,000°Ft: 20 min. 1,001 - 3,000°Ft: 25 min. 3,001 - 6,000°Ft: 30 min. above 6,000°Ft: 35 min.___________________________________________________Sweet gherkin pickles ingredients * 7 lb Cucumbers * -- (1-½ inch or less) * 1⁄2 c Canning or pickling salt * 8 c Sugar * 6 c Vinegar (5 percent) * 3⁄4 t Turmeric * 2 t Celery seed * 2 t Whole mixed pickling spice * 2 Cinnamon sticks * 1⁄2 t Fennel (optional) * 2 t vanilla (optional)Cooking Sweet gherkin pickles1. Yield: 6 to 7 pints procedure: wash cucumbers.2. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached.3. Place cucumbers in large container and cover with boiling water.4. Six to 8 hours later, and on the second day, drain and cover with 6 quarts of fresh boiling water containing ¼-cup salt.5. On the third day, drain and prick cucumbers with a table fork.6. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices! .7. Pour over cucumbers.8. Six to 8 hours later, drain and save the pickling syrup.9. Add another 2 cups each of sugar and vinegar and reheat to boil.10. Pour over pickles.11. On the fourth day, drain and save syrup.12. Add another 2 cups sugar and 1 cup vinegar.13. Heat to boiling and pour over pickles.14. Drain and save pickling syrup 6 to 8 hours later.15. Add 1 cup sugar and 2 tsp vanilla and heat to boiling.16. Fill sterile pint jars, with pickles and cover with hot syrup, leaving ½-inch headspace.17. For more information on sterilizing jars see "jars and lids".18. Adjust lids and process according to the recommendations in table 1, or use the low-temperature pasteurization treatment.19. (for more information see "low-temperature pasteurization treatment").20. Table Recommended process time for sweet gherkin pickles in a boiling-water canner.21. Style of pack: raw. Jar size: pints.22. Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above ! 6,000°Ft: 15 min....Show more

Armanda Hertel: Hey!Have a look he! re, maybe that can be found looking for.I found that what I was looking for. I liked.

Vince Delarge: http://easypreserve.com/