Store cupboard

Preserving recipes

Simple recipes for preserving, making food last longer and preparing supplies for power cuts.

Pickled carrots with mustard and celery seed

Crisp, tangy carrots for the pantry, seasoned with mustard and celery seed and safely preserved in a boiling-water canner.

8 Servings 4 Jars

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Preserving vegetables

Pickled Yellow Pepper Rings

Crisp, tangy yellow banana pepper rings with mustard and celery seed, safely preserved in a boiling-water canner.

4 Jars

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Preserving vegetables

Pressure-Canned Mixed Vegetables with Courgette

Tested NCHFP mixed vegetables with carrots, corn, green beans, lima beans, tomatoes and zucchini/courgette. Pressure canning only.

7 Jars

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Preserving vegetables

Pressure-Canned Sliced Carrots

Simple, versatile sliced carrots for the pantry: precooked for 5 minutes, hot-packed and processed for 25 minutes in a pressure canner using the tested NCHFP method.

9 Jars

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Preserving vegetables

Sweet-and-Sour Pickled Carrots with Mustard and Celery Seed

Crisp carrot slices in a sweet-and-sour vinegar brine with mustard and celery seed. This tested boiling-water canning recipe makes about 4 x 500 ml jars.

4 Jars

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