Quality for Keeps
A newsletter for those who produce and preserve food
2011
April/May 2011 (PDF)
Wet weather challenges jam makers
Dried strawberries add delight to granols, cereal and snacks
Storing home-canned jams and jellies
Strawberry freezer jam
June 2011 (PDF)
Add herbs to vinegar or oil with care
Don't get caught short on supplies
Stash home preserved food wisely
Steps to make flavored vinegar
July 2011 (PDF)
Fresh corn, oh, how sweet it is!
A look at corn varieties
Half-gallon jars have limited use
Pickled corn relish
August 2011 (PDF)
From ordinary to extraordinary with pickles
Pickling isn't just for cucumbers
Avoid pesky pickle problems
Kosher style dill green tomato pickles
September 2011 (PDF)
Preserve winter squash and pumpkin
Busy bees store honey at room temperature
Avoid unsafe home-canning gift ideas
Freezer chocolate fudge sauce
2010
April 2010 (PDF)
Spinach is the goddess of green
Blanch vegetables first, freeze them fast
Home food preservation websites
Stawberry spinach salad with poppy seed dressing
May 2010 (PDF)
Preserve broccoli and cauliflower spring or fall
Helpful tips on selecting a dehydrator
Select fruits and vegetables that dry well
Reasons for visiting a farmers' market
Pickled cauliflower
June 2010 (PDF)
Life is a bowl of cherries
Cherry freezer pie filling
Choose freezer packaging and containers wisely
Sour cherry jam with poweder pectin
July 2010 (PDF)
Everything is peaches 'n cream
Preserved peaches — always a treat never the pits
Local peach varieties come to market now
Suitable preservation options for fruits
Peach salsa
August 2010 (PDF)
The perfect crisp pickle is possible
Avoid major canning mistakes
Wash reusable grocery bags often
Does the salsa stay on the chips
Tomato/tomato paste salsa
Bruschetta in a jar
September 2010 (PDF)
Storing root crops the old-fashioned way
Choose your apples wisely
Oct/Nov 2010 (PDF)
Indulge in nuts for good health
Keep holiday or party buffets safe
Storing and using chestnuts
Whole wheat apple nut bread
2009
2009
April 2009 (PDF)
Enjoy strawberries now and later
Qualtities of produce needed for frequently canned foods
Sweet spreads and syrups
Homemade fruit leather
May 2009 (PDF)
Blueberries in abundance
Substitute canning ingredients with caution
Choose two-piece lids when canning
Blueberry conserve
Canning fruit-based baby food
June 2009 (PDF)
June brings bushels of beans
Canning snap, italian and wax green beans
Market to Market
Simple solutions for common canning problems
Pickled three bean salad
July 2009 (PDF)
Simmer tomato sauce and salsa
Ingredient selection essential for safe salsas
Open kettle canning is open to food spoilage
Spice up salsa with peppers
Tomato taco sauce
August 2009 (PDF)
Dont' let one bad apple ruin your harvest
Relishes add pizzazz to fall foods
Can soup now for fall warmth
Sweeet apple relish
September 2009 (PDF)
Perfectly preserved pears every time
Smooth cooktops create problems when canning
Use Splenda® wisely in home-canned food
Store and ripen green tomatoes
October 2009 (PDF)
Home-baked delights from freezer to table
Don't discard it — freeze it
Store canning supplies wisely
Cranberry conserve
Cranberry orange chutney