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Harvest-Keeping

  • How to store the summer harvest for the winter kitchen.
  • If you find yourself with more vegetables than time, here are a few of the super-quick, after-work solutions for saving some of summer's bounty for cold winter days.
  • Learn how to plant and harvest garlic in two step-by-step slideshows.
  • When stored correctly in their own papery wrappers, some types of onions will maintain their quality for as long as a year.
  • Use April McGreger's recipes to concentrate the essence of fresh tomatoes into condiments that deliver a burst of intense tomato flavor—and make the most of space in the pantry.
  • Frying isn't the only option. Tart and firm, green tomatoes hold up well in long-cooked relishes and chutneys.
  • You can enjoy your herb garden harvest all year with one of several easy techniques.
  • How to understand the differences between potato types and what you can expect in the kitchen.
  • If basil is part of your herb garden,make pesto part of your pantry with these recipes.
  • Giving a gift you've made yourself sends a message of caring to the recipient, and using homegrown materials makes it even more special. Summer is the time to gather and prepare flowers and herbs so you'll have plenty of gift-making materials.
  • A simple technique brings out flavor in the backyard harvest.
  • Preserving in jars is simple and foolproof.
  • I'm passionate about pickles. That's why caring for my cucumber crop tops my list of garden chores. And to me, there is nothing worse than a soggy, limp, crunch-less pickle. My biggest goal is to make sure they stay crisp!
  • In the vegetable garden, late summer is the seventh-inning stretch; time to step back and make strategy: How do I make the most of the remaining season? What's working and what needs help? Here are a few tips from an old pro on how to score big in the end.
  • Learn how to make your own pickles, sauerkraut and other preserved foods. Specially designed crocks make it easy.
  • Step-by-step instructions for delicious pickled and fermented foods.
  • Making your own chevre is easy when you start with the Deluxe Cheese-Making Kit, which contains almost everything you need. Just add goat's milk.
  • One of my favorite “preserves” is an easy and delicious chutney, using a recipe from my mother-in-law, Brenda, who lives in Bath, England. Chutney is a staple over there and my English husband and I make vats of “Mum’s Chutney” to use throughout the year.

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