Preserving the Harvest
About
One of the most important skills and learning curves of growing and foraging your own food is knowing how to put things up and preserve them for the off-season.
Here you'll find a wide range of recipes from pickles and ferments, to jams, jellies and syrups.
Narrow your search:
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Fresh Tomatillo and Garlic Scape Salsa
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Green Walnut Syrup (Molasses)
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How to Make Sauerkraut in a Crock
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Homemade Elderberry Vinegar
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French Walnut Wine or Vin de Noix
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How to Make Homemade Almond Extract (Crème de Noyeaux)
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Fermented Blueberry Syrup
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Homemade Blueberry Liqueur
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Maple Crab Apple Butter
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Aveluk: Armenian Dried Wild Sorrel (Dock)
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Fermented Turnips (Sauerruben)
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Classic Rowanberry Jelly
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Shagbark Hickory Syrup
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Fermented Green Ramp Seeds
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Green Black Walnut Jam / Preserves
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Pickled Lampascioni Recipes (Hyacinth bulbs)
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Ramp Leaf Garum (Vegan Fish Sauce)
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Cheremsha: Fermented Wild Onion Leaves (Черемша)
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Fermented Ramp Leaf Soy Sauce
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How to Make Foraged Vanilla Extract
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Pickled Onions in Wild Fruit Vinegar
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Lacto-Fermented Lemons
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Rowanberry Liqueur
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Japanese Amanita Muscaria Mushroom Pickles (Fermented)
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Wild Plum Ketchup
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The Ultimate Berry-Infused Vinegar
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Pine Cone-Cider Jam / Varenye
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Homemade Blueberry Leather
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Lewis and Clark Wild Cherry Whiskey
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Hosta Shoot Kimchi
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Gosari: A Special Korean Vegetable (Dried Fiddlehead Ferns)
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Wild Blueberry Molasses (Juice Reduction)
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Fish Sauce-Pickled Enoki Mushrooms
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Oven Dried Tomatoes with Bergamot Leaves
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Highbush Cranberry Hot Sauce
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Mugolio: Pine Cone Syrup
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Highbush Cranberry Jelly with Ginger
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American Wild Plum Leather (Tkelapi)
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How to Make Mushroom Butter
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Salted Wild Mushrooms in Brine
