How to Preserve Butter

I really loved apple pie filling, when I was about to make apple pie samosa, suddenly I felt sooo..... lazy 😂😂😂, so I end up making this apples into preserves jam, and it is sooo tasty 😘😘😘Note:I never tried this recipe without the flour, perhaps you tried it without flour, let me know how's the result 😁😁😁, thank you 😘😘😘

My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

The cheap small-sized strawberries appear on the market around when the harvest season for the larger strawberries come to an end.I buy them in bulk and cook them and freeze them to get ready for the summer dessert time.If you continue to microwave the strawberries with the lid on, it will boil over. So take the lid of when you microwave the second time.I recommend using the Dererara sugar since it does not dissolve easily and prevents the mixture from boiling over.Separating the juice and the fruits will prevent over cooking, so you can enjoy them both. Recipe by Mariba

This wisdom was passed down to me from my beloved grandmother who was born in the Meiji Era.A great-grandmother to my precious daughter, she was an energetic woman who lived until 101.This turns out beautifully when grated!Let sit to defrost a bit before slicing.Since the core might still be frozen, use a sharp knife, but be careful not to hurt yourself!When using them whole, just plop them into the pan as is. Recipe by Ha-tannookkasan

I recieved a lot of shijimi clams as a gift but I wondered, how was I suppose to store all this? So I looked it up. Shijimi clams help combat summer fatigue, revive strength, and regulates liver function. They are packed with vitamin and calcium, 4 times of calcium than manila clams, 3 times the calcium of milk, and vitamins value equivalent to eel! It even helps lowers cholesterol. I was astonished to find out how nutritious shijimi clams are.It is said that shijimi clams consumes it's own nutrients, so as not to loose the umami flavor, and to retain the plumpness of the fresh shijimi clams, they should be cooked as soon as possible or frozen immediately for later use. Recipe by rubi0314

These methods are very effective in storing peas for a longer time.by using these methods you can enjoy peas in summer times also.I have also stored it since 6 months.

Fresh ginger sometimes in one bundle. For me who only cook during weekend or public holday, I use only a bit of ginger. How? I remember my mom ever gave me small chops dry ginger ready for cook or drinks when I came to Singapore. So I tried to produce the same now. Here are the tips

I thought it'll be cool to be able to use the delicious clams more easily. It turned out to be very convenient when I tried freezing the clams that I received in abundance one time. This time, I bought 2.5 kg of clams at 400 yen at an all-you-can-stuff sale. It turned out to be 5 medium-sized Ziploc bags worth of clams. I can enjoy these for a while with dishes such as wine-steamed clams and pasta.If you have the well cleansed, sand-removed clams stored in your freezer, you can use them for cooking right away. It may be better to put the dirt/salt-removed calms into the fridge a while after cleaning if your room temperature is high. Please submerge the clams in salt water as soon as you bring them home from the store (or as soon as you receive them as a gift). Make sure to implement the sand removing process at least for an hour even if you buy the ones that are labeled as "sand-removed". Recipe by Bunbun

This is a must to create some Moroccan cuisine. It adds a unique, zesty and exciting flavor to chicken, fish and pasta dishes as well! Once you try it, you will find a lot of ways to use it in your recipes!

By the end of the summer I usually end up with more baby tomatoes than I can manage to eat so this preserve brings a bit of the garden flavour for the long winter evenings.

I make strawberry jam every year in the spring, but it's a shame that the berries disintegrate if you cook them for a long time. So I figured out a way of retaining the shape of the berries by staggering the cooking times for the berries and juice.Small berries are better suited for this recipe.The jam will thicken when it's cool due to the pectin, so stop cooking when it's still a little liquid. Recipe by Usagi no Cima

Fresh, Easy and delicious with no pectin!10 times better than store bought jams/preserves.This recipe can be made in the Instant Pot on sauté mode (for 20 mins)

Whenever I have a lot of yuzu, I always preserve it this way.If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue

Homemade jam is the best kind!Since strawberries were on sale, I made jam! This is an annual ritual.I recommend using small strawberries!Please adjust the amount of sugar to taste.Since I prefer the texture of the preserves, I'm careful not to over cook them.To jar them, sterilize a jar in boiling water, fill the jar and seal the lid while still hot, then turn it upside down until cool. Recipe by Daichantomame

Its strawberry season!!! Found a nice package of strawberries at the market for 99 cents each and thought to myself why not make some preserve.Also u can interchange the strawberries to anything else you would like as a jam

Without fail, I make this every year when small strawberries go on sale, This simple recipe that uses only 3 ingredients has been in our family for a long time! Even though it's easy, it gets great mileage. We use it on bread, scones, and in sweets.The key to maintaining the fresh red color is to simmer it on medium heat for a short amount of time. Please be sure to carefully remove the scum. It makes all the difference in the result. Recipe by Toiroiro

I often make this blueberry jam.I always guess the recipe amount, but I went blueberry picking, so made a note of this recipe.-When you stir with a wooden spatula to prevent scorching, be careful not to break the blueberries.-Please adjust the sugar amount to your taste.We often use the preserves for French Toast, so we make it with 60~70 g of sugar. Recipe by Ichigopapiko

This is a light strawberry preserve that can be made quickly whenever you feel like having it. I wanted to make something for when you're on a diet and want to eat something sweet without stressing about it.Make this when you get a lot of strawberries but don't have time to make a proper jam. You can also freeze the jam for later.-Small berries will cook through faster.-If you have very sour strawberries, add 1 more tablespoon of artificial sweetener (or granulated sugar).-Unlike regular jam, this one does not keep well, so store it in the refrigerator and use it up as quickly as possible. For about 200 g; approximately 110 kcal. Recipe by vegeful

I prepared this preserve back in October as all the pears were starting to go off and plan to use them as part of my Christmas eve fruit salad.

We have a cherry tree in our yard, so I make this every year. Adjust the sweetness to taste.If you cook the cherries for too long they will become discolored, so just simmer them for about 20 minutes quickly over medium heat. Recipe by Yukijirushi.

從小就聽媽媽說,要多吃鮭魚才會頭好壯壯因為鮭魚中的Omega-3是很好的蛋白質和深海魚油的來源!可能是我吃的還不夠多...腦子一直不是很聰明今晚就來讓這道簡單的烤箱料理：胡椒鹽烤鮭魚來補補腦吧!! :P訣竅提示1.第二步驟一定要做的確實噢!不然烤出來的鮭魚會出過多的水份,肉質會較不紮實2.通常烘烤時間依鮭魚厚度而定,我挑選的鮭魚大約2公分厚,烤約30分鐘!隨時注意鮭魚狀況可避免肉質過熟外,可利用叉子刺穿去判斷(肉質變硬且不黏膩即可)【閱讀更多】教你如何挑選新鮮鮭魚/如何保鮮http://pamfood.pixnet.net/blog/post/104684257【FACEBOOK】Pam&Food; 慢食生活 提供幸福美味自製食譜 ｜分享好吃好玩好看好買的美食資訊｜分享小眾旅遊景點https://www.facebook.com/pamfood

The home farm harvest from 2023 is all preserved, and traditionally, after eating so much for the Holidays, between Christmas and Mardi Gras Day 2024 is when all foods that were preserved in 2022 should be eaten, used and discarded if suspect. Some foods, however, had a bad harvest and we will continue to use them till the new crop is in, as long as we feel it is safe.

I usually make crostata with butter, but it turned out lighter when I used margarine. If you use a one-use aluminium pan (the kind you use to cook when camping) to bake this, you can give it to someone as a gift.You could also make this recipe with 150 g cake flour, or substitute some of the cake flour with wheat flour, which makes it crunchy and delicious.Even if the dough feels flaky, don't add any more water. Let it sit in a plastic bag for a while so that the ingredients blend together, making the dough easier to handle. Put the dough in the refrigerator if the crust softens while you're shaping it.You could also make this recipe without almond flour, using 150 g of cake flour instead. Recipe by Cake shokunin

I love apple pie filling! I used to have this as a toast bread filling, bread pudding topping, or filling for fried pies or crunchy French toast filling. Yeah, be ad creative as you! 😁😁😁

Drinking yuzu jam in hot water will warm you up and revitalize you. Since it's hard to find in stores, I made my own.For those who dislike the bitterness of yuzu peels, you can soften it by pre-boiling them. Recipe by cocoloko

This is one of the easiest and most satisfying recipes I've ever made. Don't be shy with the sage; it makes the dish. The kind of fruit preserves is entirely up to you. I've used just about every kind/combination there is and they all fit into the recipe (fig and/or apricot are my favorite)

My Dad is diabetic ... so i made these with the brown sugar/ splenda mix at Walmart... and sugar free preserves..... he loved them!!! (L) :-*

This recipe comes straight from my Mother-in-law. From a young girl she collected so many recipes, and decided to make her own little cookbook. Of course, once I caught eye of this I went straight for it :). I am very lucky in regards to having this woman in my life, a very special lady. Anyway I have been watching her cook for many years and one recipe that I always found interesting is this Apple Preserve recipe.It is very simple to make but there is a twist to it. She always added 2 dashes of Rum.:). It tastes delicious.....that's if you like Rum, otherwise it taste delicious without the Rum.

There’s nothing like fresh homemade butter, you’re tastebuds will be very pleased 😀. This is so easy all you need is a kitchen aid, or a stand mixer. Not only are you getting butter you are getting buttermilk whats great for baking. There are other ways to make butter like shake in a mason jar lol 😂 this is how I make it.

My parents gave me a lot of chestnuts, so I tried to preserve them.Raw chestnuts (without the shells) keep for a month at the longest when frozen because they absorb freezer odors, so I wanted to find a different method for preservation...Cook the chestnuts soon after gathering them. Cook them as soon as possible if you bought them from a store.Take out a chestnut from the boiled water and cut to check whether it is cooked. If it is soft, the chestnuts are cooked. Recipe by Ah*mi