Recipes
- Salsas
- Use & Enjoy Zucchini
- Pumpkin Delights
- Asparagus Facts & Recipes
- Persimmon Time
- Pomegranate Jelly Recipes
Nutrition & Physical Activity Coalition RECIPES
Black Bean & Corn Salad
Carrot & Ginger Soup
Hot Fudge Cake
Vegetarian Chili
White Chili with Ground Turkey
Other Sources for Recipes:
Walnut Marketing Board Recipe
Preservation
- Sources of Lye
- 6 Methods Preserving Debittered Olives
- Drying Pumpkin & Sunflower Seeds
- Outwitting the Olives
Olives: Safe Methods for Home Pickling
Other Sources for Food Preservation:
Sources of Lye
Publications on Canning & Preserving Foods, ANR Catalog
National Center for Home Food Preservation
Safe Methods of Canning Vegetables
Stiff Jams or Jellies Problems
Processing Jams & Jellies (University of Georgia)
Lemon Curd
The National Center for Home Preservation has two newer fact sheets for lemon curd. One of them includes instructions for canning.
See: http://www.uga.edu/nchfp/publications/nchfp/factsheets.html
Please note that bottled lemon juice is used and that storage of the canned curd is recommended at no more that 3 to 4 months (because of browning or separation). I still think that refrigeration or freezing is a better option - other recipes could be used for refrigerated or frozen lemon curd but not the canned curd.