Better Homes and Gardens BH&G Preserving 2021

freezing, canning & fermenting basics

FREEZING BASICS Freezing is the easiest of all preserving methods and works for a variety of fruits and vegetables. Learn the basics to get started. THE SCIENCEOF FREEZING HOW FOOD FREEZES Food contains water, and when a food is exposed to temperatures of 32°F or colder, the molecules in the water slow down and cluster, eventually crystallizing until the food is completely frozen. WHAT CHANGES IN FREEZING The crystals formed during freezing take up more space than water. For foods like meat that have flexible cell walls, this isn’t a big deal. But for veggies with stiffer cell walls, the ice crystals can break the cell walls and cause the food to collapse when thawed. Blanching (tip, below) helps to soften cell walls in produce, making them more flexible. Also, the faster a food…

all the tomatoes (and tomatillos!)

FOR THE FREEZER SHEET-PAN FREEZER TOMATOES PREP 10 minutes FREEZE 4 hours + up to 2 months 1 to 2 lb. roma tomatoes,* cherry tomatoes, or grape tomatoes 1. If using roma tomatoes, core and remove seeds. Chop into ½- to 1-inch pieces. 2. Line a large rimmed baking pan with parchment paper. Arrange tomatoes in a single layer on prepared baking pan. Freeze 4 to 6 hours or until firm. 3. Transfer tomatoes to airtight containers or freezer bags. Freeze up to 2 months (tips, p. 4). Makes 4 cups. *TIP If desired, peel roma tomatoes (tip, p. 13). TO USE Add frozen tomatoes to soups, stews, and sauces. Because freezing alters the texture of the tomatoes, avoid substituting them for fresh tomatoes in recipes. PER ¼ CUP 5 cal., 0 g fat, 0 mg chol., 1 mg…

use it now tomatoes

1. TOMATO-FETA PIE PREP 20 minutes BAKE 1 hour 20 minutes at 375°F COOL 2 hours 1 14.1-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)4 oz. feta cheese, crumbled⅔ cup finely shredded Parmesan cheese¼ cup mayonnaise1 egg, separated1 Tbsp. chopped fresh oregano¼ tsp. freshly cracked black pepper4 cups assorted tiny tomatoes1 to 2 Tbsp. drained capers½ tsp. kosher salt 1. Let piecrusts stand at room temperature 15 minutes. Meanwhile, preheat oven to 375°F. In a medium bowl stir together feta, 2 Tbsp. of the Parmesan, the mayonnaise, egg yolk, oregano, and pepper. Unroll one pastry into a 1½- to 2-qt. baking dish. Ease pastry into dish, pressing lightly into bottom and up sides. Sprinkle crust with remaining Parmesan. 2. Spoon feta mixture into baking dish; spread over Parmesan. Top with tomatoes and capers; sprinkle with salt.…

from sweet to spicy

POBLANO-JALAPEÑO JELLY PREP 50 minutes STAND 30 minutes PROCESS 10 minutes 5½ cups sugar2½ cups finely chopped, seeded fresh poblano peppers (about 4) (tip, below right)½ cup finely chopped, seeded fresh jalapeño peppers (3 to 4)(tip, below right)1 cup cider vinegar½ cup water1½ tsp. salt½ cup lime juice1 6-oz. pkg. (2 foil pouches) liquid fruit pectin (tip, p. 93)Green food coloring (optional) 1. In a 6- to 8-qt. heavy pot combine the first six ingredients (through salt). Bring to boiling; cook, uncovered, 5 minutes, stirring frequently. Remove from heat. Cover; let stand 30 minutes. 2. Stir lime juice into pepper mixture. Bring to boiling, stirring constantly. Boil 1 minute, stirring constantly. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. If desired, add a few drops green…

use it now peppers

1. PAN-ROASTED PEPPERS START TO FINISH 20 minutes 3 red, yellow, and/or green sweet peppers, seeded and cut into 1-inch strips1 medium onion, cut into thin wedges2 cloves garlic, thinly sliced1 Tbsp. olive oil1 Tbsp. snipped fresh herbs (such as basil, thyme, and/or oregano)1 Tbsp. balsamic vinegarSalt and black pepper 1. In an extra-large skillet cook peppers, onion, and garlic in olive oil over medium-high about 5 minutes or until just tender. Remove from heat; add fresh herbs and balsamic vinegar. Season to taste with salt and black pepper; toss to coat. Makes 6 servings (¾ cup each). PER SERVING 64 cal., 2 g fat (0 g sat. fat), 0 mg chol., 54 mg sodium, 9 g carb., 2 g fiber, 5 g sugars, 1 g pro. 2. TACO STUFFED PEPPERS PREP 15 minutes BAKE 40 minutes…

zucchini harvest

QUICK-PICKLED ZUCCHINI PREP 20 minutes STAND 1 hour CHILL 24 hours 2 to 3 medium zucchini (about 1½ lb. total), ends trimmed½ of a fennel bulb, trimmed and cored, plus ¼ cup fronds1 large shallot1 to 2 red chile or jalapeño peppers2 Tbsp. kosher salt¾ cup white wine vinegar¾ cup cider vinegar1 Tbsp. sugar½ tsp. dried mint½ tsp. whole black peppercorns½ tsp. whole dried coriander seeds2 Tbsp. extra virgin olive oil 1. Using a mandoline or vegetable peeler, slice zucchini lengthwise into thin ribbons, about ⅛ inch thick. Using a mandoline or chef’s knife, thinly slice fennel bulb, reserving fronds, and shallot. Thinly slice chile pepper(s) crosswise (tip, p. 23). Toss all vegetables with salt in a colander set over a bowl. Let stand 1 hour to release moisture. 2. Sandwich vegetables between layers of…