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I too have kept pickles for a year. My last pint of ketchup was a recipe I didn't enjoy so it sat in the fridge 4+ months, no mold. My salsa with no vinegar added goes bad around two weeks, so your canned recipe should last longer.

Would liquid form work for you? Ginger I puree in a blender with a bit of apple juice and strain out the solids, then freeze in ice cube trays (most of my ginger goes into kombucha). Think that would work for turmeric with just water if you don't want it sweet.

It sounds like there's nothing to it, actually. Prepare the pie as usual, the top can be either crust or crumb. Place in the freezer to harden, then wrap in heavy duty foil and a plastic bag and remove all the air. Don't thaw before cooking, but you will need to cook longer since it's frozen...

DM freezes apple pies before baking. They turn out great. I can get more info if you need it. UGA has a tomatillo salsa recipe that uses a lot of onions, if you also happen to have tomatillos in the freezer/pantry.

I'd guess either cracked or defective jars. I have some old aqua quart jars, so many of them have air bubbles in the glass or chips around the rim I won't use a single one for canning. They go in the fridge or I use them with chick feeders. I had a non-canning jar break around the bottom when I...

Magnetic stirrer? Neat!

Cucumber chips are dehydrating in the oven (it has a dehydrate setting). Two hours and some are almost done already, can't imagine it'll take 10+hours total. They might be too thin. I stuck some figs in there too just because I have too many to eat.

I won't eat zucchini either. I plant pattypan squash instead, maybe she'll eat that on its own? Much firmer texture and still works in bread/casseroles.

7 jars of relish, done. This recipe: https://nchfp.uga.edu/how/can_06/pickle_relish.html Also made passion fruit curd, it can be frozen: 3 oz passion fruit juice 3 oz sugar 2 eggs 2 T butter cut into small pieces Over double boiler stir together first three ingredients, do not let boil. Once...

I still have too many cucumbers. Its just one plant at this point, but I might have to try the dehydrated pickle chips posted in the garden thread. And probably more relish, since I'm already halfway through one of only two jars I made.

Do you need to peel the peppers? I don't can my salsa, I freeze it, but I leave the skins on (tomato too) and toss everything in the blender after roasting. I don't notice the skins when I eat it.

I do, but I don't can it, it goes in the fridge or freezer. It'll stay good in either location pretty much forever. Fermented foods should have a low enough pH but I couldn't find any instructions for canning. In years past I drilled a hole in a mason jar lid for an airlock, but I just bought...

I might have to try this over the weekend instead of zucchini bread.

I freeze in clear plastic deli containers. They work fine for salsa, jam, even a single serving of soup for a quick lunch. I occasionally use mason jars with plastic lids, but they don't stack too well so I figure I'll break one eventually trying to get to the back of the freezer. I don't like...