How to Make Medicinal Vinegars & Oxymels Medicinal vinegars (Vinegar Extracts) have been around since ancient times, and were an excellent way to preserve and dispense herbs before distilled spirits were known about. While the advantages of using vodka or brandy to make your herbal tinctures are many – including greater potency and longer shelf life, there are those who wish to avoid alcohol for personal reasons or due to the higher cost, making vinegar extracts ideal for them to create. Vinegar extracts (also known as “aceta”) are weaker than alcohol based tinctures, so the required dose is higher. And, while vinegar won’t draw out as many of the beneficial components of an herb that alcohol will, it does excel at drawing minerals and vitamins from a plant. Add those extra nutrients to the already established benefits of apple cider vinegar and you have a very acceptable option for your herbal remedies toolbox. Making a Vinegar Extract: According to my well loved book, Making Plant Medicine Dosing a Vinegar Extract:
800+ Organized Canning Recipes for Winter Storage If you have grown a garden this summer or if you simply have an abundance of vegetables and fruits that you want to preserve for winter, there are many ways of canning those foods. Traditionally, canning was a way to keep foods that were abundant in summer and make them last until the garden came out again the next year. Pin it We have collected more than 800 recipes for canning that will help you to preserve those foods and give you many choices with regards to how you preserve them. – 32 Pages filled with canning recipes from National Center for Home Food Preservation There are many different ways to keep your foods fresh.
National Center for Home Food Preservation About Us The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>> Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation. Introduction to Food Preservation General Canning Canning Acid Foods Canning Low-Acid Foods This course is offered in the University of Georgia eLC system. Having trouble watching this video? Seasonal Hot Topics Springtime means many plants are starting to wake up, spread their leaves, open their flowers, and even produce their fruits. Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links
Canning Cranberry Sauce Another Thanksgiving is behind us, and while most are wondering what to do with all the leftovers, I am looking at all the beautiful jars in my pantry. I filled quite a few jars with all the good things that Autumn has to offer: cranberry sauce, sweet potatoes, turnips, turkey stock, and turkey soup. My cranberry sauce is so easy to make and easy to can up to enjoy all year. I began making my own when I was just setting up housekeeping 31 years ago. 1 cup water 1 cup sugar 1 (12oz.) bag cranberries Combine water and sugar in a sauce pot. Now it is time to can your sauce. Canning the sauce: wash and boil your jars to steralize them.
4 Ways to Cure Olives User Reviewed Four Methods:Curing Olives in WaterCuring Olives in BrineDry Curing OlivesLye Curing OlivesCommunity Q&A Curing olives is an ancient process that turns the naturally bitter fruit into a deliciously salty, tart snack. Choose a curing method that works best for the type of olive you have. Prep time (in water): 7-10 days Steps Curing Olives in Water <img alt="Image titled Cure Olives Step 1" src=" width="728" height="546" class="whcdn" onload="WH.performance.clearMarks('image1_rendered'); WH.performance.mark('image1_rendered');">1Obtain fresh green olives. <img alt="Image titled Cure Olives Step 9" src=" width="728" height="546" class="whcdn">9Cover the olives with the brine. Curing Olives in Brine Dry Curing Olives Community Q&A
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DIY Homemade “Green Powder” Oh, you guys. You know that feeling when you stumble upon something so rad, so essentially, perfectly relevant, so flippin RAD-TASTIC that you actually go past the point of peeing-in-your-pants-excited and just sort of sit back and sigh and shake your head? Yeah. When most people think about food preservation, they’re focused on handling the bounty of produce that warm-weather brings. But what about people like me? Ginormous organic chard for $1/bunch (!!!). This concept is so simple that I simply can’t believe it hasn’t occurred to me sooner. It goes like this: Procure a large quantity of fresh, local, organic greens (like spinach, collards, chard, dandelion, etc). Wash and de-rib the leaves. Collards, the morning after. Next, you’ll need to grind your greens into powder. You could also use a spice grinder, a mortar and pestle, or a food processor. Grind grind grind in batches, until voila! Enjoy!
Vollwerternährung Vollwerternährung bezeichnet ein Ernährungskonzept, bei dem frische und unbehandelte Nahrungsmittel sowie Vollkornprodukte bevorzugt werden. Das Konzept basiert auf der Vollwertkost von Werner Kollath.[1] Im allgemeinen Sprachgebrauch wird der Begriff häufig synonym zu Vollwertkost benutzt; ebenso zu Vollwertige Ernährung: Vollwertige Ernährung basiert auf den Empfehlungen der Deutschen Gesellschaft für Ernährung und bezeichnet ein Mischkost-Konzept mit ernährungsmedizinischer Zielsetzung. Moderne Vollwerternährung erfordert zusätzlich eine besondere gesundheitliche Qualität der Nahrungsmittel, sowie eine bessere Umwelt-, Sozial- und Wirtschaftsverträglichkeit.[2] Geschichte[Bearbeiten] Ernährungsreformer vor 1933[Bearbeiten] Der Begriff Vollwertkost wurde zwar erst von Werner Kollath 1942 eingeführt, das Prinzip wurde jedoch bereits Ende des 19. Als ein Pionier der Vollwertkost gilt der Schweizer Arzt Maximilian Bircher-Benner (1867–1939), der unter anderem das Müsli erfand.
Canning Cherry Pie Filling, Making Sweet Cherry Pie is a snap if you can this ahead of time. Making Sweet Cherry Pie Filling is a snap if you can this ahead of time. Cherries are an acid food and can be safely water bath canned. These directions are for either sweet cherries like bing cherries (this is what you see in the pictures) OR sour cherries that you traditionally use for pies. If you like this, I've also adapted it for a Cherry Rhubarb Pie Filling Prepare Gather your canning supplies water bath cannercanning jarscanning seals and ringsjar liftercanning funnellarge pot or blancherbowlslarge spoonssharp knifetowels and dish clothscherry pitter - optionalstock pot to cook cherriesladle Ingredients Cherries - 6 quarts usually sour is preferred for pie filling, but I also use sweet cherries.7 cups sugar1-3/4 cups cornstarch, flour or Clear Jel9-1/3 cups water1/2 cup lemon juice1 tsp Cinnamon - optional2 tsp Almond Extract - optional I have always used flour for a thickener in my pie fillings. If you use Clear Jel be sure you purchase the non-instant or regular type. Procedure Process
How to Make Verjus, or Verjuice Photo by Hank Shaw You know the old saying, “When life gives you lemons, make lemonade?” Well, when life gives you unripe grapes, make verjus. I have a problem. Verjus, pronounced vehr-ZHOO, is a sort of vinegar made from the juice of unripe grapes. Photo by Holly A. As you may have surmised by the name, verjus is a French creation. So how do you make verjus? Fortunately, green grapes grow near you. how to make verjus You will need lots of grapes, a food mill, a fine mesh strainer, some Mason jars and some patience. Makes about 6 cups. 7 pounds unripe grapes1/4 teaspoon citric acid1/8 teaspoon sodium metabisulfite Take most of the stems off the grapes. In batches, grind the grapes through the coarsest plate of your food mill. As you get a slurry of ground-up grapes and grape juice, pour it into a bowl as you work. Now you need to run the ground grapes through a fine mesh sieve. Finally, you will need to pour the strained juice into a Mason jar. Bottle and store in the fridge.
Steinpilz-Risotto mit gebackenem Kohl und Petersiliensoße Ein absolut wunderbares Wintergericht!! Zutaten (2 Personen):Für die Soße: 1 Eigelb 1 Sardelle 50 ml Öl 1/2 Bund Petersilie Pfeffer 1/2 Weißkohl ÖlFür das Risotto: 100 g getrocknete Steinpilze 1 Schalotte 1 El Butter+1 El Öl 200 g Risottoreis 50 ml trockener Weißwein 0,5 dl Gemüsebrühe 50 g Butter 1 handvoll Parmesan Zubereitung: Für die Soße Eigelb und Sardelle miteinander pürieren. Die trockenen Pilze in warmem Wasser 15 Minuten einweichen. Eingeweichte Pilze durch ein Sieb gießen, dabei die Flüssigkeit auffangen und durch einen Teefilter sieben. Vargányás rizottó sült káposztával és petrezselymes szósszal Egy tökéletes téli fogás! Hozzávalók (2 személyre): a szószhoz: friss petrezselyem 1/2 fehér káposzta olaj a rizottóhoz: 100 g szárított vargánya forró víz 1 mogyoróhagyma 1 ek vaj+1 ek olaj 200 g rizottórizs 50 ml száraz fehér bor 0,5 dl zöldséglé 50 g vaj maréknyi reszelt parmezán 100 g friss vargányagomba Elkészítés: A szószhoz a tojássárgát a szardellával simára mixeljük.
Canning Recipes - Ball® Canning and Preserving Recipes Makes about 4 (32 oz) quarts or 8 (16 oz) pints Not only does this mouthwatering filling make a to-die-for pie, it is also an excellent topping for coffee cake. If yhou need a housewarming gift, it makes a nice addition to a food basket. 15 cups frozen red tart cherries (about 10 lbs), thawed for 24 hours in the refrigerator 3-1/2 cups sugar 1 cup ClearJel® starch 1/2 tsp ground cinnamon 1/4 cup lemon juice 4 (32 oz) quart or 8 (16 oz) pint preserving jars 1.) Quick Tip: Store remaining 2 cups cherry liquid in Ball® Plastic Freezer Jars. Half Recipe Makes about 2 (32 oz) quarts or 4 (16 oz) pints You will need: 7-1/2 cups frozen red tart cherries (about 5 lbs), thawed for 24 hours in the refrigerator 1-3/4 cups sugar 1/2 cup ClearJel® starch 1/4 tsp ground cinnamon 2 Tbsp lemon juice 2 (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands Directions: 1.)