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Teściowa ma talent! –

Teściowa ma talent! –

When you cover meat with broth or water and then run it through your canner, the meat will be tender and juicy.  That's a good thing for ...

When you cover meat with broth or water and then run it through your canner, the meat will be tender and juicy. That's a good thing for ...

Don't throw away those lemon peels. It's easy to dry them for use in cooking, cleaning and body care (yes, really!)

How to Dry and Use Lemon Peel

Don't throw away those lemon peels. It's easy to dry them for use in cooking, cleaning and body care (yes, really!)

Waste Not, Want Not- Tips for Preventing Fresh Produce Waste, click on the photo for the tips

Waste Not, Want Not- Tips for Preventing Fresh Produce Waste, click on the photo for the tips

A Simple Guide to Pickling and Preserving | It may sounds complicated, but it's easier than you think.

A Simple Guide to Pickling and Preserving

A Simple Guide to Pickling and Preserving | It may sounds complicated, but it's easier than you think.

vacuumed pack store bought candy 2/3 yrs. shelf life.

vacuumed pack store bought candy 2/3 yrs. shelf life.

200-Canning-and-Preserving-Recipes 200-Canning-and-Preserving-Recipes

200-Canning-and-Preserving-Recipes 200-Canning-and-Preserving-Recipes

How to make infused Hot Chili, Garlic and Rosemary Oils so you can cook like a pro.

How to make infused Hot Chili, Garlic and Rosemary Oils so you can cook like a pro.

DIY Infused Olive Oils.     Read up on safety first.    Commenter wrote: Please be careful with your oils. Botulism can grow where any water is present. Garlic (more common) lemon peel, and any fresh herbs are at risk. To avoid any chance, refrigerate and use within a week. Other methods are using dried OR preserved herbs/garlic (vinegar or brine) and just adding oil (or heating oil) together.

DIY Infused Olive Oils. Read up on safety first. Commenter wrote: Please be careful with your oils. Botulism can grow where any water is present. Garlic (more common) lemon peel, and any fresh herbs are at risk. To avoid any chance, refrigerate and use within a week. Other methods are using dried OR preserved herbs/garlic (vinegar or brine) and just adding oil (or heating oil) together.

Freezing as I go | Recipes We Love

Freezing as I go | Recipes We Love

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