How to preserve peas for long time in 2 ways

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

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

Perhaps this is commonly done, but I thought I should share this with those of you who didn't know this tip, since my friend told me it was a great idea.Right after purchasing the butter, it will be soft, making it hard to cut, so chill it well in the refrigerator before cutting!!The large pats of butter are about 10 g, and the small pats are about 5 g; keeping that in mind when baking sweets, since it's okay to be approximate, you won't have to measure it out. Recipe by mielle

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

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

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

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

Since I was young, my mom always said to eat more salmon to grow strong and healthy.Salmon is a great source of Omega-3, which provides excellent protein and deep-sea fish oil!Maybe I haven't eaten enough... my brain hasn't been very sharp. Tonight, let's make this simple oven dish: Black Pepper Salt-Baked Salmon to boost my brain! :PTips:1. Make sure to complete step two thoroughly! Otherwise, the salmon will release too much water during baking, and the texture won't be firm.2. The baking time usually depends on the thickness of the salmon. I chose salmon about 3/4 inch thick, and it takes about 30 minutes to bake! Keep an eye on the salmon to avoid overcooking. You can use a fork to test it (the texture should be firm and not sticky).[Read More] How to Choose Fresh Salmon / How to Preservehttp://pamfood.pixnet.net/blog/post/104684257[FACEBOOK] Pam&Food; Slow Food LifeProviding delicious homemade recipes ｜ Sharing tasty, fun, beautiful, and great food information ｜ Sharing niche travel spotshttps://www.facebook.com/pamfood

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

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

Plum season is here, so let's make a combo of 3 dishes: plum preserves, jam, and syrup to enjoy with friends! 🤓

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)

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

When you want to keep fresh Bean Sprouts for a week, this is good method.

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

Yesterday, I harvested almost 22 pounds of tomatoes from the garden. I left the greener ones for salad, and with the riper ones, which were the majority, I made sauce (which I'll use in the coming days) and tomato puree that I froze for the months ahead. Every year, I make several pounds of tomato preserves, which I use a lot. I prepare them in many ways: I make puree both frozen and in jars, peeled tomatoes, tomato paste, and much more. When I freeze tomato puree in bags, I fill them unevenly, so when I need to use it, I only defrost the amount I need.

I've been making pickles this way for 10 years. It's great to be able bite into a sour pickle whenever you feel like it. Most recipes call for an equal amount of water and vinegar, but if you use straight vinegar, these pickles will keep for over a year. Great to stock in the fridge for tartar sauce or whenever else you need them.If the top part is exposed, as shown in the photo, cover with plastic wrap to keep air from getting in. I used mini-cucumbers because I didn't feel like cutting them. You can sterilize the cucumbers with boiling water before pickling. When I use 100% vinegar, I omit this step. Recipe by kebeibiko

This is a lot of prep work , but worth it especially if you have an abundance of these given to you. This recipe helps to keep the pepper as crisp for future uses. This also stops them from freezing/sticking together. When you transfer them from the parchment paper to the bags do so quickly. They defrost quickly when small pieces.

Between spring and summer, large bunches of parsley are often on special offer. They're cheap, but it's too much to use up. That's why I wanted to come up with a good way of storing them.I thought it would be handy to have it on hand after drying and breaking up into little flakes.The color of parsley won't fade away if you dry them with this method. With this method, it's been easier for me to always have a jar of parsley around.The time to dry the parsley in the microwave is about 8 minutes in total at 600 W. But please adjust the time depending on the volume of the parsley.The stem doesn't taste nice, so only use the leaves.If you dry the parsley too much, it may catch a fire. So repeat Step 2 and 3 carefully. Recipe by Pinokogohan

Kurma's are made of many different way this is among that made of green peas it really taste delicious.

I always use this method to preserve asparagus.This method makes the asparagus nice and firm, just as it is when prepared normally.The heating time here is just an estimate Please adjust it according to the thickness of your asparagus!If you don't pile the asparagus on top of each other or let the air out of the bag, you can freeze them without them sticking together.You can use this asparagus in a range of recipes if you finely chop it before freezing. Recipe by Karinko.

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

Farmers who cultivate bamboo from their own groves preserve it this way. (And sell them this way, too).I don't have my own bamboo grove , but I do receive a lot, or at least a whole bunch at once, so this is one job I do with my mother-in-law...I don't have any experience using jam jars, so I recommend using a screw top storage jar like the one shown above. Make sure to pack the jar as tightly as possibly to keep air from getting in, and close the lid as tightly as possible! Take care not to burn yourself! Store in a cool, dark place once it has cooled. It is the same as any other boiled food once you open the jar. Make sure to use it up quickly after opening. Recipe by uronn

I've been preparing these sugar snap peas like this during this long break when I have been staying with my grandmother. My grandfather likes to eat these with beer but my grandmother just eats them whenever she's hungry.I'm worried that this recipe is too short to be even called a recipe. Unlike boiling in water, the flavor doesn't leak out of these sugar snap peas when heating them in the microwave Please be careful when you take them out of the microwave as they'll be hot. The texture of these peas is much better if you remove the tough strings beforehand. Recipe by yoshring

Thanks for trying out my recipe.Store the dried rosemary along with some dessicant in a jar.You could use the rosemary for getting rid of the smell of meat, mix it in with potato or bread-based cooking, but you can also add it to herbal teas and oils.You can put any leftover rosemary in tea bags and use it for an herbal bath. (It supposedly promotes healthy blood circulation and beautiful skin.) Recipe by Harmony Forest

Natto is often sold in packs of 3 or 4. It is difficult to eat it all by the "best by" date, so I use this method to keep it fresh. A lot of people don't know this method, so I thought I'd share it here.Chopped natto won't come unstuck quickly after freezing, so microwave for a short time to loosen. It is easier to mince if it is still mostly frozen. I tried a pack that was stored for 4 months, but the texture wasn't good and the grains were dehydrated. I recommend keeping the natto for up to a month. Recipe by Nanaha778

Broccoli sold in the U.S. is too big. (LOL) I love broccoli so that makes me happy, but they won't fit in my refrigerator's vegetable compartment! So I was forced to store them in the back of the fridge. I used up one stalk, and took another one out in week 2 - and what do you know, it was still very fresh and nice. The method I'd used just by accident worked very well.＊ The point is to store broccoli on a regular shelf in the refrigerator, not the vegetable bin! That's it.＊ If you store it in the refrigerator, the broccoli florets may open up! Recipe by Tomorin0203

When making curry, there are often small amounts left over aren't there? I think many people are probably doing this already, but I though that there might be some people out there who would find this recipe useful, so I posted the recipe.The curry smell may transfer to the ice cube tray, so use one that you don't mind. Recipe by Chugakusei kitchen

You often hear the advise to string the pod starting from the tip and then going all the way around it, but the string of some sugar snap peas can't be removed nicely and the tip part of the pod is too hard to work with...So, I tried to string them with a handy toothpick, and voilà, I was able to remove the strings easily!It might be easier to remove the strings if you poke the toothpick slightly closer to the tip of the pod just like deveining shrimp. Recipe by ajisai318