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Enjoying Home-Dried Fruits and Vegetables (SP 50-587)

Dried fruits and vegetables make excellent snacks and camping food but can also be added to a variety of both sweet and savory dishes, from fruit pies and cookies to soups and stews. Here are some tips and recipes.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Sauerkraut: Problems and Solutions (SP 50-745)

Homemade sauerkraut can sometimes go wrong — too soft, too slimy, off-color or just plain moldy or rotten. Here's a guide to common problems with homemade sauerkraut and how to address them the next time around.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Food Storage for Emergencies (SP 50-833)

Emergency planners say every household should have a 72-hour supply of food and water on hand to get through the first days of a disaster. Here's how to assemble a disaster supply kit and how to store it.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Remaking Soft Jellies (SP 50-604)

If your homemade jam or jelly comes out too soft or runny, there are remedies. Reprocessing the jam or jelly with more pectin or acidic fruit juice will firm them up and make them fit for your morning toast.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Jams and Jellies: Problems and Solutions (SP 50-746)

Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Drying Herbs (SP 50-921)

Growing and drying your own herbs ensures that you have a constant fresh supply to use in the kitchen. Dried herbs can keep for up to a year if kept in a cool, dark and dry place. Here's how to dry herbs at home.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Curing and Smoking Poultry Meat (SP 50-693)

Cured and smoked poultry, especially smoked turkey, is popular during the holidays, especially Thanksgiving. Curing and smoking impart a delicate flavor and pink color to poultry. Here's a DIY guide to smoking poultry.

Jan Busboom | Mar 2013 | Article Peer reviewed (Gray level)

Canned Meat, Poultry, and Fish: Problems and Solutions (SP 50-741)

If you preserve fish, poultry or meat by canning, get answers to common problems such as fish with pinholes, chicken with black deposits or meat that is too dry. Find out the reasons why and what you can do about it.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Filleting Tuna for Canning (SP 50-739)

The “raw pack” method for canning tuna at home does away with cooking the fish beforehand and delivers the unique flavor of tuna cooked in its own juices. Either fresh or frozen tuna can be used.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Preserving for Special Diets (SP 50-646)

Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)