Homemade preserves and pickles can be the way to prep your meals ahead of time and take them to the next level.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Acre Homestead | 2023-09-19 17:55:59 |  455,296 Views |
Pressure Canning: 4 Recipes to Stock Your Pantry with 16 Ready-to-Eat Meals
Preserving pickles and jams to keep them at room temperature can seem daunting if you’ve never tried it before. But let’s face it: Refrigerator canning is convenient and delicious but it’s not great for those of us who are always short on fridge space. And then there’s the problem of abundance: Fridge storage just isn’t enough for those of us with an overactive plum tree to contend with or those of us who simply can’t pass up a good deal on a box of peaches or tomatoes during peak season. Luckily making jams and canned pickles at home is relatively simple once you get the hang of it and it’s perfectly safe if you stick to tried-and-true recipes and take a few simple precautions. Here’s a medley of our favorite sweet and savory canning recipes. Get started and you’ll have a well-stocked pantry of homemade preserves in no time.
Serious Mealtimes / Marisa McClellan
For most of us garlicky dill pickles are a platonic shape from which countless pickles both excellent and mediocre emerge. The key to success: Start with fresh Kirby cucumbers leaving them whole for the crispiest texture. Toss them with a 50/50 pickle brine lots of garlic and healthy dashes of dill seed peppercorns and chili flakes.
