WATER BATH CANNING & PRESERVING COOKBOOK FOR BEGINNERS

Table of contents :
Introduction
What is canning?
Why canning?
Pressure Canning
Food Preservation
Dehydration
DIY dehydrator
Electric dehydrator
Freezing
Advice on how to avoid the formation of Botox
Pasteurization
Principles of jam
Homemade jam: the principle
The choice of fruit
How to make homemade jam: sugar
Cooking times
Sterilization and hermetic closure
Pasteurization
How to make homemade jam without artificial pectin: ingredients and preparation
How to preserve the jam
Homemade Fermented Foods
Acid-lactic Fermentation: how it works and why it's well
Brine and the role of salt in fermentation
How to make fermented vegetables at home
Which jars to use for fermentation?
Brine preparation
RECIPES
Pickles
1.Melon Pickle
2.Onion Pickle
3.Pepper Pickle
4.Artichoke Pickle
5.Eggplant pickle
6.Garlic pickle
7.Pickled Green Beans
8.brussels sprouts pickles
9.Peach Pickle
10.Apricot Pickle
11.Walnut pickle
12.Peanut Pickle
13.White Cauliflower pickle
14.Cabbage Pickle
15.Turnips Pickle
16.Carrots Pickle
17.Red Tomato Pickle
18.Green Tomato Pickle
19.Cucumber Pickle
20.Capers Pickle
21.Avocado Pickle
22.Giardiniera Pickle
23.Pickled Cauliflower Carrots and Tomatoes
24.Cauliflower Garlic and Pepper Pickle
25.Tomato and Carrots Pickle
26.Zucchini Pickle
27.Cauliflower Zucchini and Garlic Pickle
28.Zucchini Carrots and Cauliflower Pickle
29.Zucchini Tomato Carrots Pickle
30.Tomato Zucchini Pickle
31.Peas Pickle
32.Zucchini and Peas Pickle
33.Tomato Peas Pickle
34.Champignon Pickle
35.Artichoke Pickle with Mushrooms
36.Artichoke Zucchini and Tomato Pickle
37.Peas and Artichoke Pickle
38.Onion Cauliflower Garlic Pickle
39.Dried Tomato Pickle
40.Tomato and Eggplant Pickle
41.Pepper and Eggplant Pickle
Fruit Butters and Compotes
42.Black Cherry Compote
43.Apple Compote
44.Pear Compote
45.Apple Pear Compote
46.Apple Ginger Compote
47.Carrot Compote
48.Strawberries Compote
49.Blueberry Compote
50.Strawberry and Blueberry Compote
51.Currants Compote
52.Currants and Ginger Compote
53.Black Mulberries Butter
54.Blackberries and Jasmine Butter
55.Orange Butter
56.Green Apple Butter
57.Sweet Fig Butter
58.Hot pepper Butter
59.Chia Seed Butter
60.Pumpkin Butter
61.Berry Jam
62.Blackberry and Fig Jam
Marmalades and preserves
63.Strawberry Jam
64.Peach Jam
65.Cherry Jam
66.Black Plum Jam
67.Fig Jam
68.Lemon Jam
69.Blackberry Jam
70.Black Cherry Jam
71.Kiwi Jam
72.Pearl Jam
73.Mandarin Marmaladed
74.Blueberry Jam
75.Onion Jam
76.White Plum Jam
77.Hot Chili Pepper Jam
78.Plum and Ginger Jam
79.Onion and balsamic Jam
80.Pear and Ginger Jam
81.Grape and Strawberry Jam
82.Pear and Cinnamon Jam
83.Green Tomatoes Jam
84.Raspberry Jam
85.Pumpkin Jam
86.Quince Jam
87.Chestnut Jam
88.Figs and Vanilla Jam
89.Spice Apple Jam
90.Rhubarb Jam
91.Persimmon Jar
92.Bitter Orange Jam
93.Peach and Lavender Jam
94.Redcurrant and Blueberry Jam
95.Ananas Jam
96.Grape Spicy Red Jam
97.Citrus Marmalade
98.Pomegranate Marmalade
99.Apple and Orange Marmalade and Pink Pepper
100.Pink Grapefruit Jam
101.Asparagus Jam
102.Rhubarb Jam with Apples and Ginger
103.Orange and Pomegranate Marmaladed
104.Peach Syrup with Vanilla
105.Strawberry and lemon Jam
106.Mandarin Jam
107.Lemon and Apple Jam
James Jellies
108.Kiwi Jelly
109.Apple Jelly
110.Pear Jelly
111.Lemon Jelly
112.Orange Jelly
113.Currant Jelly
114.Raspberry Jelly
115.Blackberry Jelly
116.Fig Jelly
117.Mint Jelly
118.Zucchini Jelly
119.Banana Jelly
120.Avocado Jelly
121.Melon Jelly
122.Grapefruit Jelly
123.Jasmine Jelly
124.Mandarin Jelly
125.Red Berry Jelly
126.Garlic Jelly
127.White Onion Jelly
128.Red Onion Jelly
129.Persimmon Jelly
130.Pumpkin Jelly
131.Peach Jelly
132.Apricot Jelly
133.Apple and Blackberry Jelly
134.Tomato and Lemon Jelly
135.Carrot and Pineapple Jelly
136.Black Currant Jelly
137.Ananas Jelly
138.Green Grape Jelly
139.Habanero Jelly
140.Gooseberry Jelly
141.Almond Jelly
142.Pinacolada Jelly
143.Lime Jelly
144.Strawberry Jelly
145.Pepper and Garlic Jelly
146.Spicy Tomato Jelly
147.Roasted Pepper Jelly
148.Wild Apples Jelly
Chutneys and Relishes
149.Onions Peppers
150.Various Vegetables
151.Corn Relies
152.Cauliflower Relish
153.Zucchini Relish
154.Pumpkin Relish
155.Cauliflower and Pumpkin Relish
156.Mango Relish
157.Green Tomato Relish
158.Fruit Salad Relish
159.Apple and Thyme Relish
160.Asparagus Chutneys
161.Strawberry Relish
162.Spiced Chutneys
163.Tomato Relish
164.Spicy Carrots Chutneys
165.Orange and Cranberry Chutneys
166.Apple and Ginger Relish
167.Garlic and Lime Chutneys
168.Coconut Relish
169.Beans Chutneys
170.Lentils Relish
171.Chickpeas Chutneys
Sauces
172.Red Tomato Sauce
173.Golden Cherry Sauce
174.Perfect Mango Sauce
175.Pepper Sauce
176.BBQ Sauce
177.Zesty Sauce
178.Tomato and Corn Sauce
179.Vegetable Stock
180.Chicken Sauce
181.Turkey Sauce
182.Avocado Sauce
183.Spicy Sauce
184.Duck Sauce
185.Fish Sauce
186.Pesto
187.Green Sauce
188.Peas Soup
189.Cranberry sauce
190.Beans Broth
191.Meat and Vegetable Sauce
192.Carrot Sauce
193.Peanut Sauce
194.Nachos Sauce
Fermented Recipes
195.Green Beans
196.Garlic
197.Onion
198.Carrots
199.Cauliflower
200.Asparagus
201.Pumpkin
202.Zucchini
203.Vegetables Mix
204.Coconut Yogurt
205.Korean Rice
206.Sweet Potatoes
207.Black Tomato
208.Aryan, Turkish drink
209.Prebiotic Lemonade
210.Kefir
211.Coconut Kefir
212.Dandelion Juice
213.Apple Wine
214.Watermelon Wine
215.Cherry Wine
216.Banana Wine
217.Strawberry Wine
218.Blueberry Wine
219.Pineapple Wine
220.Water Kefir
221.Sake
222.White Wine
223.Table Wine
224.Raspberries
225.Kombucha
226.Blueberry soda
227.Apple soda
228.Tea Ginger Soda
229.Vanilla Cream soda
230.Pineapple Beer
231.Lemonade Soda
232.Elderflower Champagne
233.Ginger beer
234.Root beer
Seafood
235.Mackerel in oil
236.Baked Bass
237.Salted Anchovies
238.Homemade Tuna
239.Squid Salad
240.Fish Croquettes
241.Tuna Soup
242.Breaded Anchovies
243.Sweet and Sour Fish
244.Salad Fish
245.Anchovy Pate
246.Fish Sauce
247.Blue Fish Stock
248.Swordfish Fillets
249.Mix Vegetable and Fish
250.Boiled and Stored Salmon
251.Shrimp Soup
252.General Fish Stock
1.Recipe:
2.Recipe
3.Recipe
4.Recipe
5.Recipe
6.Recipe
7.Recipe
8.Recipe
9.Recipe
10.Recipe
11.Recipe
12.Recipe
Conclusion

Citation preview

WATER BATH CANNING & PRESERVING COOKBOOK FOR BEGINNERS

Learn to Water Bath and Pressure Canning with this Fool Proof Guide. Discover 250 Easy, Delicious, and Safe Recipes for Self-Sufficient Living

Amelia Brown

© Copyright 2022 - All rights reserved. The content contained within this book may not be reproduced, duplicated, or transmitted without direct written permission from the author or the publisher. Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book. Either directly or indirectly. Legal Notice: This book is copyright protected. This book is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part, or the content within this book, without the consent of the author or publisher. Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, and reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical, or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book. By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, which are incurred as a result of the use of the information contained within this document, including, but not limited to, — errors, omissions, or inaccuracies.

Table of Content Introduction What is canning? Why canning? Pressure Canning Food Preservation Dehydration DIY dehydrator Electric dehydrator Freezing Advice on how to avoid the formation of Botox Pasteurization Principles of jam Homemade jam: the principle The choice of fruit How to make homemade jam: sugar Cooking times Sterilization and hermetic closure Pasteurization How to make homemade jam without artificial pectin: ingredients and preparation How to preserve the jam

Homemade Fermented Foods Acid-lactic Fermentation: how it works and why it's well Brine and the role of salt in fermentation How to make fermented vegetables at home Which jars to use for fermentation? Brine preparation RECIPES Pickles 1. Melon Pickle 2. Onion Pickle 3. Pepper Pickle 4. Artichoke Pickle 5. Eggplant pickle 6. Garlic pickle 7. Pickled Green Beans 8. brussels sprouts pickles 9. Peach Pickle 10. Apricot Pickle 11. Walnut pickle 12. Peanut Pickle 13. White Cauliflower pickle 14. Cabbage Pickle 15. Turnips Pickle 16. Carrots Pickle 17. Red Tomato Pickle 18. Green Tomato Pickle 19. Cucumber Pickle

20. Capers Pickle 21. Avocado Pickle 22. Giardiniera Pickle 23. Pickled Cauliflower Carrots and Tomatoes 24. Cauliflower Garlic and Pepper Pickle 25. Tomato and Carrots Pickle 26. Zucchini Pickle 27. Cauliflower Zucchini and Garlic Pickle 28. Zucchini Carrots and Cauliflower Pickle 29. Zucchini Tomato Carrots Pickle 30. Tomato Zucchini Pickle 31. Peas Pickle 32. Zucchini and Peas Pickle 33. Tomato Peas Pickle 34. Champignon Pickle 35. Artichoke Pickle with Mushrooms 36. Artichoke Zucchini and Tomato Pickle 37. Peas and Artichoke Pickle 38. Onion Cauliflower Garlic Pickle 39. Dried Tomato Pickle 40. Tomato and Eggplant Pickle 41. Pepper and Eggplant Pickle Fruit Butters and Compotes 42. Black Cherry Compote 43. Apple Compote 44. Pear Compote 45. Apple Pear Compote

46. Apple Ginger Compote 47. Carrot Compote 48. Strawberries Compote 49. Blueberry Compote 50. Strawberry and Blueberry Compote 51. Currants Compote 52. Currants and Ginger Compote 53. Black Mulberries Butter 54. Blackberries and Jasmine Butter 55. Orange Butter 56. Green Apple Butter 57. Sweet Fig Butter 58. Hot pepper Butter 59. Chia Seed Butter 60. Pumpkin Butter 61. Berry Jam 62. Blackberry and Fig Jam Marmalades and preserves 63. Strawberry Jam 64. Peach Jam 65. Cherry Jam 66. Black Plum Jam 67. Fig Jam 68. Lemon Jam 69. Blackberry Jam 70. Black Cherry Jam 71. Kiwi Jam

72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92. 93. 94. 95. 96. 97. 98.

Pearl Jam Mandarin Marmaladed Blueberry Jam Onion Jam White Plum Jam Hot Chili Pepper Jam Plum and Ginger Jam Onion and balsamic Jam Pear and Ginger Jam Grape and Strawberry Jam Pear and Cinnamon Jam Green Tomatoes Jam Raspberry Jam Pumpkin Jam Quince Jam Chestnut Jam Figs and Vanilla Jam Spice Apple Jam Rhubarb Jam Persimmon Jar Bitter Orange Jam Peach and Lavender Jam Redcurrant and Blueberry Jam Ananas Jam Grape Spicy Red Jam Citrus Marmalade Pomegranate Marmalade

99. Apple and Orange Marmalade and Pink Pepper 100. Pink Grapefruit Jam 101. Asparagus Jam 102. Rhubarb Jam with Apples and Ginger 103. Orange and Pomegranate Marmaladed 104. Peach Syrup with Vanilla 105. Strawberry and lemon Jam 106. Mandarin Jam 107. Lemon and Apple Jam James & Jellies 108. Kiwi Jelly 109. Apple Jelly 110. Pear Jelly 111. Lemon Jelly 112. Orange Jelly 113. Currant Jelly 114. Raspberry Jelly 115. Blackberry Jelly 116. Fig Jelly 117. Mint Jelly 118. Zucchini Jelly 119. Banana Jelly 120. Avocado Jelly 121. Melon Jelly 122. Grapefruit Jelly 123. Jasmine Jelly 124. Mandarin Jelly

125. Red Berry Jelly 126. Garlic Jelly 127. White Onion Jelly 128. Red Onion Jelly 129. Persimmon Jelly 130. Pumpkin Jelly 131. Peach Jelly 132. Apricot Jelly 133. Apple and Blackberry Jelly 134. Tomato and Lemon Jelly 135. Carrot and Pineapple Jelly 136. Black Currant Jelly 137. Ananas Jelly 138. Green Grape Jelly 139. Habanero Jelly 140. Gooseberry Jelly 141. Almond Jelly 142. Pinacolada Jelly 143. Lime Jelly 144. Strawberry Jelly 145. Pepper and Garlic Jelly 146. Spicy Tomato Jelly 147. Roasted Pepper Jelly 148. Wild Apples Jelly Chutneys and Relishes 149. Onions Peppers 150. Various Vegetables

151. Corn Relies 152. Cauliflower Relish 153. Zucchini Relish 154. Pumpkin Relish 155. Cauliflower and Pumpkin Relish 156. Mango Relish 157. Green Tomato Relish 158. Fruit Salad Relish 159. Apple and Thyme Relish 160. Asparagus Chutneys 161. Strawberry Relish 162. Spiced Chutneys 163. Tomato Relish 164. Spicy Carrots Chutneys 165. Orange and Cranberry Chutneys 166. Apple and Ginger Relish 167. Garlic and Lime Chutneys 168. Coconut Relish 169. Beans Chutneys 170. Lentils Relish 171. Chickpeas Chutneys Sauces 172. Red Tomato Sauce 173. Golden Cherry Sauce 174. Perfect Mango Sauce 175. Pepper Sauce 176. BBQ Sauce

177. Zesty Sauce 178. Tomato and Corn Sauce 179. Vegetable Stock 180. Chicken Sauce 181. Turkey Sauce 182. Avocado Sauce 183. Spicy Sauce 184. Duck Sauce 185. Fish Sauce 186. Pesto 187. Green Sauce 188. Peas Soup 189. Cranberry sauce 190. Beans Broth 191. Meat and Vegetable Sauce 192. Carrot Sauce 193. Peanut Sauce 194. Nachos Sauce Fermented Recipes 195. Green Beans 196. Garlic 197. Onion 198. Carrots 199. Cauliflower 200. Asparagus 201. Pumpkin 202. Zucchini

203. 204. 205. 206. 207. 208. 209. 210. 211. 212. 213. 214. 215. 216. 217. 218. 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 229.

Vegetables Mix Coconut Yogurt Korean Rice Sweet Potatoes Black Tomato Aryan, Turkish drink Prebiotic Lemonade Kefir Coconut Kefir Dandelion Juice Apple Wine Watermelon Wine Cherry Wine Banana Wine Strawberry Wine Blueberry Wine Pineapple Wine Water Kefir Sake White Wine Table Wine Raspberries Kombucha Blueberry soda Apple soda Tea Ginger Soda Vanilla Cream soda

230. Pineapple Beer 231. Lemonade Soda 232. Elderflower Champagne 233. Ginger beer 234. Root beer Seafood 235. Mackerel in oil 236. Baked Bass 237. Salted Anchovies 238. Homemade Tuna 239. Squid Salad 240. Fish Croquettes 241. Tuna Soup 242. Breaded Anchovies 243. Sweet and Sour Fish 244. Salad Fish 245. Anchovy Pate 246. Fish Sauce 247. Blue Fish Stock 248. Swordfish Fillets 249. Mix Vegetable and Fish 250. Boiled and Stored Salmon 251. Shrimp Soup 252. General Fish Stock 1. Recipe: 2. Recipe 3. Recipe

4. Recipe 5. Recipe 6. Recipe 7. Recipe 8. Recipe 9. Recipe 10. Recipe 11. Recipe 12. Recipe Conclusion

Introduction What is canning?

The term canning refers to the canning and preservation process of certain foods. The main foods stored in jars are meat, poultry, fish, vegetables, and fruit. The canning process occurs in two general stages: Bain Marie canning and pressure canning. What are the differences between hot canning and cold canning? Raw (or cold) canning is generally intended for fruit and vegetables, that is, for all those foods that are designed to be stored in jars and where there is no thermal process. Regarding hot canning, a cooking process is included to eliminate pathogenic bacteria and particular enzymes naturally present in these foods; usually, this process is used for the preparation of foods such as jam, sauces, soups and Prodi, stews, and all foods of animal origin, jellies. The cooking phase is essential in the preservation of food. In fact, if this step is wrong, in terms of application time and the

temperature reaching the core of the food, you risk compromising all the available preserves you want to prepare. These indications are essential; in most cases, perfect preservation occurs precisely by respecting these parameters. It is also possible to preserve food in ways other than canning, but here, we will only deal with this type of preservation in this book. So, if you feel insecure or are still not ready to make your own jars, don't worry. Inside you will find a good guide that will help you step by step understand precisely what you will need to do. In addition, you will find many additional ideas to make your food delicious and perfect. We will start with something relatively simple and then move on to more complex things. But remember, the fundamental parameters during the cooking processes are always the exposure time, and the temperature reached the heart of the jar. For the rest, you don't need to be a real expert, just a little skill in the kitchen and a lot of patience.

Why canning? Several scientific studies have shown that canning allows you to preserve the food you want to store for longer. Obviously, for

storage, it is not necessary to use a refrigerator. The foods inside the jars typically remain inactive and degrade very slowly. Indeed, we can speak of years. Furthermore, some scientific studies have also shown that the chemical nature remains almost unchanged. Therefore, these foods retain most of their nutritional and obviously also organoleptic properties. This aspect is essential for the various conservation techniques. In fact, with necessary and crucial precautions, toxic bacteria (naturally occurring) or their toxins are eliminated. It is, therefore, essential to follow each step to the letter. With time and experience, you will realize that making a potentially harmful bacteria inactive is a relatively simple job. Boiling Take a pan 10 cm taller than the most enormous jars we expect to have to sanitize; a clean and folded kitchen towel must be placed on the bottom. Place the jars on the bottom with the opening facing upwards; place another folded kitchen towel between the pots to prevent them from touching; cover with cold water until it exceeds the ends of the jars by at least 5 cm. Place on high heat until boiling, lower the heat and let it boil for 30 minutes. After the first 20 minutes of boiling, immerse the lids; let cool in the water, then put the jars to dry on a clean cloth with the opening facing down: the last 5 minutes before use, turn them to favor residual evaporation. The presence of kitchen towels is decisive, as the jars tend to move during boiling, and if they collide, they could crack. Oven Arrange the jars on a plate and place them in the cold oven with the opening facing upwards. Set the temperature to 338 °F with forced ventilation to ensure that the internal temperature reaches at least

320 °F in each corner. Once the desired temperature is reached, leave the jars inside the oven for 15 minutes without changing any parameters. Turn off the stove after the necessary time and put the lids on another plate; leave to cool with the door closed. Of course, the dry steam generated by the oven is less effective than the wet one. Still, this method is appreciable for its simplicity of execution. Microwave After washing the jars, fill them 1/3 of the way up with cold water and place them on the microwave oven plate. Run at maximum power for 90 or 120 seconds, depending on the cans' capacity, until the water boils; throw the water and let the jars cool on a clean cloth. This technique can only be used for glass jars and not metal capsules, so it is recommended only for containers intended for hot jams to be potted. In this case, direct contact with the high heat source after turning the jars allows direct sanitization of the lid. Pressure cooker Place the jars in the pressure cooker following the same precautions suggested for boiling. Cover with water up to 2 cm above the edge of the pots, close with the lid, and place on a moderate flame. Keep the vent valve open to facilitate the escape of air until the very first steam begins to come out, then close the valve. When you hear the whistle of pressure boiling, open the valve again, lower the heat and continue cooking on low heat for 10 minutes. After this time, let it cool to room temperature with the lid closed for obvious safety reasons, then open and continue cooling the jars on a clean kitchen towel with the opening facing down. This sterilization system guarantees excellent results and is particularly suitable for jars with glass lids because, in this way, it is possible to sterilize both in a single step.

Pressure Canning

Physics prevents you from heating liquids consisting mainly of water at temperatures above 212 °F. The temperature of your heating element can be set higher. Still, neither the temperature of the water bath nor the liquid in your jars can exceed the boiling point at which water changes from liquid to vapor, which is 212 °F at normal pressure 1. Therefore, to raise the temperature, you must increase the pressure so that the new boiling point equals or exceeds the temperature required for safe storage. A pressure cooker may be suitable for the purpose, as long as the model is designed for the specific pressure and allows for setting. Pressure canners, on the other hand, are designed specifically for this purpose and marketed as such. Pressure canning is used for foods with low acidity levels, including red meat, seafood, poultry, and low-acid vegetables such as okra, carrots, green beans, asparagus, and spinach. Due to these foods having too low a natural acidity level to prevent the growth of heat-resistant spore bacteria (C. Botulinum), these foods must be stored in a pressure container to be safe and destroy vegetatively and spore pathogens. Therefore, the United States Department of Agriculture (USDA) supports pressure canning as

the only secure method for canning these low-acid foods. Pressure canning in 9 points 1. Preheat the canning jars in hot water (180°F). Keeping pots warm prevents them from slinging when filled with hot food. Leave lids and bands at room temperature for easy handling. 2. Add 2-3 inches of water to the pressure canner. Bring to simmer (180° F). 3. Prepare the desired low-acid preservation ricotta and fill your jars. 4. Use a jar lifter to remove the preheated jar. Fill the pot one at a time with prepared food using a jar funnel, leaving the headspace recommended in the recipe. If indicated in the recipe, remove air bubbles by running the Bubble Remover & Headspace Tool or rubber spatula between the jar and food to release the trapped air. Repeat around the jar 2-3 times. 5. Wipe the rim and threads of the jar with a clean, damp cloth to remove any food residue. Center the lid on the pot, allowing the sealing compound to contact the edge of the jar. Apply band and adjust until fit is fingertips-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are full. Ensure the water level is 2-3 inches high (as recommended in the manufacturer's manual). 6. Lock the canner lid, leaving the vent tube open. Adjust heat to medium-high. Allow the steam to escape through the vent tube for 10 minutes or until condensation forms a steady stream to ensure no air (only moisture) is left in the canner. Close the vent using the weight or method described for the canner. Monitor and adjust the heat to achieve the recommended pressure. 7. Maintain the recommended pressure for the time specified in

the tested storage recipe by adjusting the altitude (see altitude chart). Turn off the heat. Let the canner stand undisturbed (do not remove the weighted gauge) until pressure returns to zero. Wait 10 minutes, remove the weight and unlock the lid, tilting away from yourself. Allow the canners to cool for another 10 minutes. 8. Move jars from the pressure canner and set them upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave the jars undisturbed for 12-24 hours. Do not tighten the bands, as this may interfere with sealing. 9. Inspect the lids for seals. There should be no deflection when the center is pressed. Remove the bands and attempt to lift caps with fingertips. Properly sealed lids will remain attached. If a cover fails to seal within 24 hours, refrigerate the product immediately. Clean jars and lids, label them and store them in a cool, dry, dark place for up to 18 months when using securely sealed lids according to our food storage instructions.

Food Preservation Dehydration Dehydration is an excellent and valid way to better preserve your food. To dehydrate food, you need a dehydrator, a particular machine capable of dehydrating food. This machine consists of a tray on which raw food is placed, then closes with the lid and heats up for a set time. In general, application times vary depending on the food and the quantity you want to dehydrate or dry. Inside is a fan capable of circulating the air and eliminating the humidity released when the food is heated. In fact, there are unique slots in the lid that allow humid air to escape. There are ancient ways to dehydrate food in the sun or in the oven. But from a hygienic and practical point of view, the electric dehydrator is very convenient and complies with all hygiene standards.

DIY dehydrator You can make a DIY dehydrator the easy way. This can come in handy if you must process large amounts of food. Be careful, though; if you are a beginner, I do not recommend using a do-ityourself dehydrator as there are several parameters to control, such as humidity, heat, and ventilation. Better to rely on an expert or a simple electric dehydrator. The do-it-yourself dehydrator, in fact, consists of a wooden box (perhaps where there are even more shelves), and then it is necessary to administer constant heat (with a gas burner)

Electric dehydrator On the other hand, if you intend to use the appliance regularly to dehydrate your food, then it is definitely worth investing in the electric dehydrator so that the control of all parameters (heat, humidity, ventilation, etc.) is constantly under control and automated. In fact, the goal is to keep the temperature constant for the entire process time, and the heat flow must remain unchanged. You can buy dehydrators with 4-5 trays for less than $ 100; otherwise, you need to turn to industrial products with different prices for larger quantities.

Freezing Freezing is a straightforward, practical, and relatively easy way to start storing your food. Why is it so simple, and do many people prefer to use this method instead of dehydration? First, freezing takes much less time than standard home canning methods. In fact, freezing fruit or vegetables does not require who knows what skills, but it is a relatively simple process. The cost of freezing is also significantly lower. There is no need to buy a freezer for our preserves; instead, we can use the ordinary freezer in the kitchen. All the preserves we will put in the freezer will need a slight blanching (branching) before they can be served and consumed. Blanching is essential for many foods. It allows you to reactivate certain enzymes (naturally present in our stored foods) and release the desired flavor. Beware; some frozen foods, such as onions and peppers, do not require blanching’s.

Obviously, even the fruit does not require blanching; otherwise, all the nutritional and organoleptic characteristics would be lost. One last thing about freezing: fruit must necessarily be peeled before being frozen, and for this reason, a substance must then be added to prevent blackening’s, such as lemon juice or vitamin C (antioxidant). In this way, the fruit in the freezer will not become dark in color. Still, it will retain all its organoleptic characteristics and natural colors. It will be a way to amaze all diners with perfectly preserved fruit that will look fresh.

Advice on how to avoid the formation of Botox Botox is one of the most dangerous bacteria, naturally occurring in certain conditions of certain foods. It is not the bacterium that is toxic but the toxin it releases. In fact, this can inhibit some enzymes essential for digestion and for our metabolism. So, theoretically, if botulinum is present, its toxin can also manifest in some foods. However, by following the scrupulous advice of each recipe, you will find that it is relatively easy to avoid the growth and proliferation of this bacterium. Finally, remember that this bacterium grows in an anaerobic environment, i.e., devoid of oxygen. So, if you consume food that has never been exposed to the absence or reduction of oxygen, you can rest assured. Excellent practical advice to avoid too long a preservation time of preserves or vacuum-packed food is to write the production or creation date of a given food. This will allow you to understand how old your production is. Generally, after 18-24 months, a portion of food begins to be old and, therefore, no longer suitable for consumption. Pasteurization Pasteurization is a very efficient preservation technique, especially for certain foods such as milk or other preserves. In fact, with pasteurization, the heart of your food is generally subjected to a temperature capable of significantly weakening the toxic bacteria and prolonging your food's shelf-life. It is good to know how to pasteurize to preserve your food longer. We talk about low pasteurization when your food is subjected to 140 ° F for 30 minutes. Otherwise, faster pasteurization is 167 ° F

for 5-6 minutes. So, you first need a suitable thermometer or temperature measurement system to understand exactly how your food behaves during cooking. Finally, always take the temperature at the product's core and not in the peripheral areas.

Principles of jam

Homemade jam, in addition to being delicious, is also the best way to preserve the freshness and goodness of fresh fruit throughout the year. Ideal to start the day in the best way or to prepare a children's snack, perfect as a gift, perhaps embellished with a country-style package with cords, ribbons, and glass jars. To prepare this homemade preserve, you don't need many ingredients (apart from sugar and fruit) but a good dose of patience if you want to make it without artificial pectin (up to 2 hours of cooking) to make it thicken at the right point. The choice of fruit is truly infinite: to remain in the tradition, the classic apricots, pears, apples, berries, and strawberries, as well as oranges and mandarins, or the unusual rhubarb or figs. To experiment with new gastronomic combinations, you can also add unusual spices and ingredients to enrich your homemade jam, such as cinnamon, ginger, licorice, or chili. Homemade jam: the principle The basic principle is always the same: the jam thickens due to the reduction of water, the dilution of sugar, and the presence of pectin in fruit as a natural thickener.

And the lemon juice adds more acidity to the fruit, speeds up gelation, and stabilizes the jam. In addition, more excellent edge guarantees the safety of the preparation, especially if the amount of sugar is low. Therefore, if you use soft acid fruits, it is better to add lemon juice.

The choice of fruit Here are some indications for fruit: it must be strictly in season and organic because it is good to use it with the peel, rich in natural pectin: in winter, green light for very ripe late apples, pears, and citrus fruits that you will deprive of the peel (citrus fruits only); in summer, on the other hand, strawberries, cherries, apricots, peaches, and berries will be the most suitable fruits. ripens at the right point and not too much because the natural pectin that causes the jam to gel is reduced. imperfect and bruised fruits are delicate. Then we proceed in this way to prepare it: once selected, clean and wash the fruit. cut it into small pieces of the same size if it is large (about 1 inch) so that the cooking is homogeneous, or in half or whole the smaller fruits (berries, blackberries ...) The quantity usually varies depending on the yield and the degree of ripeness of the fruit, but you work with at least 2 or 4 cups of fruit to get 2-3 jars of 1 cup.

How to make homemade jam: sugar Both caster and cane are fine. The quantity usually varies according

to the fruit's type and degree of ripeness. Generally, 3 cups of sugar are used for 4 cups of clean fruit, but for the most acidic fruit, it can be reached the ratio of 1 to 1. This will also make the jam safer because the sugar prevents the proliferation of microbes. Gelling sugars can also be used to reduce cooking times. Follow the instructions. 3. The right accessories You will need a few tools, but the right ones; are even better if you have a pan with a double bottom equipped with a valve to fill the double bottom with water. In this way, the flame is not in direct contact with the bottom of the pan, and the jam does not stick, does not burn, and does not caramelize excessively: • a long wooden ladle • sterilized jars (please!) With hermetic closure • 1 deep pot with thick bottom in copper, steel, or aluminum Cooking times To make jam at home, the times depend a lot on the intensity of the heat; however, cooking always takes place in two parts. • evaporation of the liquids contained in the fruit: this can be understood from the type of steam (less dense) that comes out and the type of boiling (the fruit "quivers" instead of simmering); it is here that you can remove the impurities that come to the surface with the help of a skimmer. • gelling of the jam: it occurs very quickly. In order not to burn, it is necessary to control the process by depositing drops of the spot on a cold plate in the freezer and observing if they slide slowly; the jam is ready if the fall is 'swollen' and does not run by tilting the saucer (the temperature must be 221 °F).

Sterilization and hermetic closure

In order not to let air into the jars and not have the formation of bacteria and their proliferation, it is necessary to first sterilize and then close the jars hermetically. Pasteurization of the pot once completed is also recommended. The best hermetic closure is obtained by closing the jars with screw-on metal lids equipped with a vacuum capsule (twist-off) or those with a glass closure and rubber seal always intact. To seal and sterilize, when the jam is ready, you must: • bring the water to a boil and completely immerse the empty jars and caps for at least 20 minutes to sterilize them well. • pour the water from the lid well. • pour the hot jam into the jars by directly taking the sterilized jars from the boiling water and leaving about 1-2 cm of free space from the edge of the pot. • clean the edges well with a bit of absorbent paper dipped in boiling water and close immediately. • during cooling, the jam creates a depression in the lid, sealing it hermetically. • Attention: to avoid the proliferation of bacteria, the sterilized jars must not undergo thermal changes, so it is good to fill

them still hot with jam. It is therefore advisable to remove them from the water only shortly before being filled with boiling jam.

Pasteurization In the case of jars that have become cold before pouring the jam (even if sterilized) or if you want to keep them for a long time, beyond the 2-3 months allowed by sterilization, or if you want to be safer, it is advisable to proceed with pasteurization. This process is performed for all industrial jams but can also be done at home. This way, your jam will keep up to 8-10 months without being opened and 10 days in the fridge. In addition, this treatment serves to reduce the vital microorganisms that can alter the product. • After having put the jam in jars, close the jar hermetically. • Put the jars in a high pot full of water that must exceed the jars by 5 centimeters • Bring to a boil. • Put some tea towels in the bottom of the pot to avoid too direct contact with the flame. • The time varies according to the preparation and the altitude: boil up to 35 minutes • Turn off and remove the jars when the water is cold. • Store in the pantry in the dark. How to make homemade jam without artificial pectin: ingredients and preparation Once the fruit has been prepared and cut into pieces, place it in a pot like the ones we have described, and possibly add apples or peels to increase the degree of natural pectin, in the case of not

very rich fruit. Again, the pan must be large so that the evaporation surface is as large as possible. • evaporate the fruit water over low heat without exceeding 75 ° and when it reaches a creamy consistency. • add a cup of water and cook over high heat, mixing and gradually adding the sugar, in a ratio between 200-300 g per 1 kg up to 500 kilograms of less sugary fruit ... • cook for 30 minutes an hour or more depending on the fruit, the desired consistency, and the flame, and do the saucer test.

How to preserve the jam Once potted and closed, the already sterilized jars can also be pasteurized if you want to be dark and keep it longer. Dry well and give the jars a unique label to show the date and type of fruit used. Store in a dry place, preferably in the dark (but not in the fridge) when they are not yet open. In the fridge, they can be kept only if opened for about 10 days.

Homemade Fermented Foods Acid-lactic Fermentation: how it works and why it's well Each vegetable naturally hosts lactic acid bacteria, mold spores, and other microorganisms. However, when vegetables are adequately treated, i.e., immersed in a liquid and therefore deprived of air and oxygen, they cannot develop molds but only acid-lactic bacteria. It is precisely the anaerobic acid-lactic bacteria (that is, that do not like oxygen) that start fermentation, replacing the aerobic bacteria (that is, that love oxygen), which are dominant in plants. These lactobacilli, also called lactic ferments, are part of the same family as those present in the fermentation of milk (e.g., in yogurt and kefir). We have already talked about why fermented foods are good for our health and how, in particular, lactobacilli play an essential role in our well-being. Speaking of sauerkraut, we have also seen that crucial vitamins are preserved in fermented vegetables, such as C and more: fermentation can increase the quantity of some B vitamins.

Brine and the role of salt in fermentation Given that vegetables can be fermented even without the use of salt, using it promotes fermentation for several reasons: • It removes the water from the vegetables thanks to its hygroscopic properties • Makes them more crunchy • Creates a selective environment and therefore favors lactic acid bacteria, which tolerate salt • Slows down fermentation, extending the storage time Salting can be done dry, as in the case of sauerkraut, or in brine,

i.e., creating a solution of water and salt that usually is between 5% and 10% (between 50 and 100 grams of salt per liter of water), depending on the preparation. The water is first boiled with salt and then left to cool. It is possible to prepare large quantities in advance if you plan to ferment many vegetables. From a health viewpoint, there are no particular advantages or disadvantages in using one or the other method. However, the brine certainly requires a little less work. It, therefore, is the simplest method to ferment, even for beginners.

How to make fermented vegetables at home Any vegetables can be fermented, except those with dark green leaves (except vine leaves, used in Greece for traditional dolmades) or those that are too soft; moreover, green beans should first be blanched in boiling water to eliminate some potentially harmful substances. The most famous example is? Undoubtedly the olives, so typical on our table, in addition to the aforementioned pickled vegetables, sauerkraut, pickled gherkins ... every gastronomic tradition in the world has its own. It is also interesting to enrich the brine with spices and aromas to obtain infinite combinations of flavors, always different: dill, cumin, juniper, bay leaf, cloves, chili, and ginger are just some of the possibilities. Spices also inhibit mold formation, which is undoubtedly another reason it is worth experimenting with! To make fermented vegetables home, you will need a few clean jars, your favorite vegetables, and a pre-prepared 5% cold brine (possibly enriched with the flavors you like best). Rinse the vegetables and cut them to the desired size (you can use them whole).

Now comes the fun: fill the jars by fitting the vegetables together. Try turning the jar upside down - they don't have to fall! Cover with brine and check that the vegetables remain submerged. Cover and let it brew for at least 15 days at room temperature, after which you can move the jars to the refrigerator. Warning: liquid may leak during fermentation; this is normal due to the gases formed during the process. For this reason, it is preferable to use screw-cap jars with valves and not hermetically sealed ones. Then, when you open the jar to consume your brew, you may hear the classic psssst! Like when you open a beer. Which jars to use for fermentation? The jars for fermentation are essential; you can generally use any pot, even the classic glass with an aluminum cap. However, you must pay attention to the fact that the brine salt water slowly corrodes even the paint and the metal. For this reason, applying a double layer of transparent food film is better to prevent contact with salt water. Alternatively, plastic jars have a cap capable of exchanging air with the outside, allowing ventilation, and the internal pressure remains constant. If you don't have unique fermentation jars available, remember to ventilate your food at least 1 or 2 times a day. In this way, you will not run any risk of explosion. Brine preparation Brine is the liquid you use to properly ferment your foods. The brine, in fact, can neutralize most bacteria while stimulating the metabolism and, therefore, the development of lactic bacteria, or lactobacilli. These bacteria can produce short-chain fatty acids,

which have exceptional properties for the human body. • They are anti-inflammatory • They reduce the risk of heart disease • They improve blood circulation • They improve the health of your intestines and the entire digestive system • They stimulate the secretion of substances for better digestion • They increase the good mood • They make you lose weight The substances produced by lactobacilli should be consumed daily in your diet, and at least 2 servings per day should contain their metabolites. To prepare the brine, put a stable amount of water in a bowl, for example, 4 cups, and add the desired amount of salt in percentage. Follow the instructions in the table to get a general idea. Percentage Salt Water 1% ¼ Teaspoon 4 Cups 2% ½ Teaspoon 4 Cups 3% 3 grams (or ½ 4 Cups (or 8 Cups) Teaspoon) 5% 1 Teaspoon 4 Cups 10% 2 Teaspoons 4 Cups

The water you use should always be clean and drinkable. Alternatively, pre-boil the water and let it cool before using it in your recipe. Remember that hot water eliminates bacteria or hinders the

fermentation processes.

RECIPES Pickles 1. Melon Pickle Prep Time 12 mins / Cooking time: 10 mins / Serving size: 4 Ingredients: 2 and 1/2 pounds of melon 1 and 1/2 cups vinegar 1 lb. sugar 1 cinnamon stick 1 package of clove buds Directions: 1) Place the sliced melon in a bowl. 2) Stuff each melon slice evenly with 2 to 5 cloves. 3) Sprinkle with sugar, helping yourself with your hands and mix well with your hands. The sugar should dissolve well in the melon. 4) Mix the vinegar and cinnamon in a second bowl and pour it over the sweetened melon. Cover the melon entirely and let it sit for at least 1 day. 5) Drain the water in a saucepan, bring it to a boil, and immediately turn off the heat. 6) Put the melon slices in a suitable jar and pour the marinade over them. 7) Store it in a cool, dry place, away from light and heat. Nutritional Values: Calories: 134 kcal / Carbohydrates 24g / Protein 9g / Fat 2g / Fiber 14g 2. Onion Pickle Prep Time 10 mins / Cooking time: 3 mins / Serving size: 3 Ingredients: 10 ounces of red onions apple cider vinegar sugar

salt Directions: 1) Wash the onions well and slice them thinly. 2) Bring water to a boil in a small saucepan. 3) Meanwhile, put the sliced and sugared onions inside your jar and fill it up to half full of the apple cider vinegar. 4) Add one teaspoon of sugar and one teaspoon of salt for each jar you plan to make. 5) When the water boils, fill the remaining half of the jar until it is completely full. 6) Close tightly and shake so all the ingredients are mixed. Pickled onions will keep well in the refrigerator for up to a week. Then, if you want a thicker flavor, add a teaspoon of honey to each jar before closing it. Nutritional Values: Calories: 114 kcal / Carbohydrates 14g / Protein 5g / Fat 2g / Fiber 16g 3. Pepper Pickle

Prep Time 10 mins / Cooking time: 10 mins / Serving size: 3 Ingredients: 1/2 cup yellow peppers 1/2 cup green peppers 1/2 cup of red bell peppers Vinegar

basil and garlic Salt and sugar Directions: 1) This procedure also applies to peppers of a single variety. I still remember when my grandmother would make the vast, colorful jars. Of course, you can use even more jars depending on your quantity. 2) To start, the peppers must be washed and cut into small slices. 3) Then put the peppers inside your jar and add a tablespoon of sugar and a teaspoon of salt. Now add a few basil leaves and 2 or 3 cloves of garlic. Cover the whole jar with vinegar and close it tightly. 4) Shake to mix the ingredients. 5) Pickled peppers will keep safely for 8 months. Nutritional Values: Calories: 120 kcal / Carbohydrates 16g / Protein 6g / Fat 2g / Fiber 19g

4. Artichoke Pickle Prep Time 20 mins / Cooking time: 10 mins / Serving size: 6 Ingredients: 5 pounds of artichokes 2 cups vinegar corn oil 1 lemon 1 chili pepper garlic and parsley for seasoning Directions: 1) First, the artichokes need to be prepared. Then remove all the tough leaves and get down to the heart of the artichoke. Also, cut the stems and remove the hairy part. Cut the artichokes in half and soak them with fresh water. Squeeze the juice of one lemon, so they do not blacken. 2) In a saucepan, I boil water and vinegar. As soon as it starts boiling, I add a tablespoon of salt and put it in the artichokes. Let them cook for at least 10

to 15 minutes. The cooking time varies depending on the size of the artichokes. 3) Afterward, drain them and dry them thoroughly. 4) Now put them inside your sterilized jar in boiling water. Also, alternate placing in garlic parsley and chili pepper. Now add the seed oil until the jar is completely filled. Be sure to seal it tightly. Now put the jars inside the pot and add the water. Boil for at least 10 minutes so that everything is completely sterilized. Then, let them cool directly inside the pot. Nutritional Values: Calories: 110 kcal / Carbohydrates 18g / Protein 6g / Fat 8g / Fiber 21g

5. Eggplant pickle Prep Time 1 day / Cooking time: / Serving size: 6 Ingredients: 5 pounds eggplant, peeled and cut into fillets red wine vinegar oregano garlic salt Directions: 1) Sprinkle eggplant with salt and set aside to drain, so they lose liquid. Leave to rest for at least 12 hours. 2) Place the eggplant in a salad bowl and add the garlic, red pepper, and oregano. Stir so that the ingredients are mixed as well as possible. 3) Now place the eggplant in the glass jars. Top them with red wine vinegar. 4) Leave the jars open for at least one day. Top up any evaporated vinegar before closing them. 5) Store in a cool, dry place. 6) Do not open before two months. Nutritional Values: Calories: 99 kcal / Carbohydrates 16g / Protein 4g / Fat 2g / Fiber 24g

6. Garlic pickle Prep Time 1 day / Cooking time: / Serving size: 4 Ingredients: 2 and 1/2 pounds of garlic 2 cups white wine vinegar 2 tablespoons salt Directions: 1) This recipe is ideal for those who do not like the spicy taste of garlic. In fact, pickled garlic loses the characteristic flavor of garlic but retains all its natural properties. 2) Start by boiling the vinegar and salt in a pot. As soon as the water boils, soak all the garlic cloves, previously peeled, for about 1 minute. 3) Now put the garlic inside the jars and fill the pot with vinegar. 4) You can use special plastic nets to keep the garlic submerged. Store in a cool, dry place. Wait at least 1 month before opening the jar. Nutritional Values: Calories: 88 kcal / Carbohydrates 12g / Protein 4g / Fat 1g / Fiber 18g

7. Pickled Green Beans Prep Time 1 day / Cooking time: / Serving size: 4 Ingredients: 2 Cups of green beans 1.1 Gallon of water 35 g Coarse salt 1 cup white wine vinegar 1 cup olive oil 3 cloves Garlic, peeled 2 Shallots, peel removed 5 Peppercorns Directions:

1)

Trim the green beans from the ends, helping yourself with a pair of scissors or knife. 2) Boil a pot of water and pour in the green beans. They should cook for about 5 minutes. 3) In a second pot, put the vinegar and oil. Add the garlic, pepper, and shallots. Bring to a boil. 4) Turn off the flame and let it cool slowly. In fact, cold vinegar is ideal for best preserving green beans. 5) Take your sterilized jar and put the green beans inside with the fresh vinegar. Do not consume before 2-3 months. Pickled green beans can be stored for up to 1 year. Nutritional Values: Calories: 78 kcal / Carbohydrates 16g / Protein 6g / Fat 2g / Fiber 19g 8. brussels sprouts pickles Prep Time 1 day / Cooking time: / Serving size: 4 Ingredients: 40 brussels sprouts 1-ounce peppercorns 3 bay leaves oil salt Directions: 1) In a skillet, cook all the brussels sprouts with oil. 2) When well cooked, let them cool completely. 3) Now put the brussels sprouts in your glass jars and fill them entirely with oil when you get to the end. Finally, close the lid and store for at least 3 months. 4) Once you open the jar again, remember to use them up within a week (I'm sure they won't last that long!). Nutritional Values: Calories: 122 kcal / Carbohydrates 16g / Protein 6g / Fat 8g / Fiber 21g

9. Peach Pickle Prep Time 45 mins / Cooking time: / Serving size: 6 Ingredients: 3 pounds of peaches 2 cups apple cider vinegar 2 cups water 2 tablespoons sugar 1 teaspoon pepper a pinch of salt 1 teaspoon of mustard seed a few basil leaves 1 clove of garlic (optional) Directions: 1) Sterilize the jars 2) Put the vinegar and sugar in a large saucepan. Add the mustard seeds and garlic. Finally, add the peppercorns. 3) Bring to a boil over medium heat and cook for about 10 minutes. Let cool and add the chopped basil. 4) Peel the peaches and remove the seed. Then cut the pulp from the fish and put it in the sterilized jars, trying to fill all the spaces. Cover the fruit with vinegar and water solution. 5) Proceed with pasteurization. 6) Store in a cool, dry place. Nutritional Values: Calories: 88 kcal / Carbohydrates 56g / Protein 16g / Fat 2g / Fiber 33g 10.

Apricot Pickle

Prep Time 35 mins / Cooking time: / Serving size: 4 Ingredients:

3 Apricots Libre 2 cups apple cider vinegar 2 cups water 10 oz of sugar 1 tablespoon cloves 1 teaspoon black pepper Directions: 1) Wash the apricots, cut them in half, and remove the seed 2) In a saucepan, mix water with vinegar and add sugar with cloves. Bring to a boil and add pepper. Now add the apricots and cook over low heat for about 5 minutes. Take the fruit and scoop it out with a skimmer. 3) Pour it into the sterilized jars and seal tightly. 4) Pasteurize Nutritional Values: Calories: 99 kcal / Carbohydrates 33g / Protein 14g / Fat 3g / Fiber 36g 11.

Walnut pickle

Prep Time 5 days / Cooking time: 10 mins / Serving size: 6 Ingredients: Unripe walnuts Salt Vinegar Bay leaves Chilies Directions: 1) Take the walnuts and start making small holes deep with a small fork. Soak them in a saucepan with water and salt for at least 3 days. Then, drain them and let them dry in the sun for 2 days. 2) Put 3 cups of vinegar and 2 cups of water in a saucepan. Bring to a boil. 3) Put the walnuts in your glass jar. Add a bay leaf and whole red pepper. Cover with vinegar while still hot and seal tightly.

4) Consume at least after 1 month. Nutritional Values: Calories: 180 kcal / Carbohydrates 38g / Protein 12g / Fat 29g / Fiber 44g

12.

Peanut Pickle

Prep Time 4 days / Cooking time: 1 hour / Serving size: 5 Ingredients: 4.5 pounds of peanuts 8 tablespoons of ginger 5 lemons Soy sauce 3 cups Black pepper garlic paprika Directions: 1) Boil peanuts for about an hour until soft. 2) Finely chop the ginger and squeeze the juice from the lemons. 3) Combine the ginger, lemon juice, all spices, finely chopped herbs, and garlic. 4) Stir. 5) Add the peanuts to the marinade and mix well. Transfer to a clean, sterilized jar. Leave it open for 3-5 days. 6) Pickled peanuts are ready. Enjoy! Nutritional Values: Calories: 200 kcal / Carbohydrates 19g / Protein 18g / Fat 31g / Fiber 18g 13.

White Cauliflower pickle

Prep Time 1 hour / Cooking time: 30 mins / Serving size: 6 Ingredients: 1 large head of cauliflower

2 carrots 2 cups white wine 2 cups white wine vinegar 1 leaf of then 1 hot pepper 1 tablespoon black peppercorns salt Directions: 1) In a large bowl, put water and salt. 2) Clean the cauliflower, cut the florets, and put them in the bowl with water. 3) Add the sliced carrots. 4) Let everything soak for about 1 hour. 5) Meanwhile, boil 1 pot of water and add black pepper. 6) Add the vegetables and let them blanch for about 5 minutes as soon as the water boils. 7) Drain and let cool under cold water. 8) When the vegetables are lukewarm, let them dry in a clean tea towel. 9) In a pot, put the vinegar and white wine. Bring to a boil and add a bay leaf. 10) In the meantime, slice the chili peppers and start putting them in your sterilized glass bowls. 11) Now fill your jar with the vegetables and add more peppercorns or chili. 12) Continue in this way until you run out of vegetables. 13) When the wine and vinegar solution boils, turn off the flame and use it to fill the glass jars. 14) Seal the jars tightly and allow at least 3 weeks to pass before consuming them. Nutritional Values: Calories: 110 kcal / Carbohydrates 31g / Protein 16g / Fat 6g / Fiber 38g 14.

Cabbage Pickle

Prep Time 1 hour / Cooking time: 30 mins / Serving size: 3 Ingredients: 2 cups red cabbage 1 cup vinegar 1 cup of water 3 tablespoons of sugar salt 1 teaspoon fennel seed 1 teaspoon juniper berries pepper a few bay leaves Directions: 1) Wash and dry the red cabbage. 2) Slice it thinly and place it in a bowl. 3) Add salt and mix. 4) Store in the refrigerator for at least 10 hours or overnight. 5) Drain the red cabbage of its liquids 6) In a pot, boil water with vinegar, spices, and sugar. 7) Turn off the heat and let it cool. 8) Put the red cabbage in a sterilized glass jar and cover it with the liquid. 9) Let it sit for at least a week in the refrigerator. 10) Before consuming, let it return to room temperature. 11) An ideal dish as a side dish. Nutritional Values: Calories: 90 kcal / Carbohydrates 33g / Protein 12g / Fat 2g / Fiber 42g 15.

Turnips Pickle

Prep Time 10 mins / Cooking time: 25 mins / Serving size: 5 Ingredients: 4 turnips (medium)

14 Oz white wine vinegar 1 cup of water Directions: 1) Peel the turnips and rinse them with water. 2) In a prominent pot, place the turnips. Add water and vinegar and let boil for about 20 minutes. When the turnips pierce with a toothpick, they are ready. 3) Using a skimmer, scoop out the turnips; do not discard the liquid. 4) Cut the turnips into cubes or slices and put them inside your jars. Cover with the hot liquid and let cool. 5) Store in a cool, dry place. 6) When opened, store in the refrigerator and consume within 3 days at most. Nutritional Values: Calories: 90 kcal / Carbohydrates 33g / Protein 12g / Fat 2g / Fiber 42g 16.

Carrots Pickle

Prep Time 10 mins / Cooking time: / Serving size: 4 Ingredients: 8 carrots White wine vinegar Salt

Celery (optional) Directions: 1) Peel and wash the carrots thoroughly and cut them into rounds. 2) On the bottom of each jar, put a pinch of salt, fill it with carrots, and finally, add a pinch of salt on top again. 3) Now fill with white wine vinegar to the top and seal tightly. 4) Consume within 2 weeks but wait at least 1 week before using them. 5) If you wish to keep them longer instead, proceed with pasteurization. Nutritional Values: Calories: 60 kcal / Carbohydrates 35g / Protein 7g / Fat 2g / Fiber 55g 17.

Red Tomato Pickle

Prep Time 30 mins / Cooking time: 15 mins / Serving size: 8 Ingredients: firm cherry tomatoes 8 cups white vinegar 2 bay leaves a few celery leaves 5-6 peppercorns salt Directions: 1) In a saucepan, Bring vinegar to a boil with a pinch of salt, peppercorns, bay leaves, and celery leaves. 2) Bring to a boil for 5 minutes. 3) Meanwhile, fill jars with cherry tomatoes and pour vinegar over them, completely covered. 4) Close the jars and let the pickled cherry tomatoes sit for at least a month before enjoying them. Nutritional Values: Calories: 88 kcal / Carbohydrates 40g / Protein 7g / Fat 2g / Fiber 38g 18.

Green Tomato Pickle

Prep Time 20 mins / Cooking time: 10 mins / Serving size: 5 Ingredients: 2.5 pounds of green tomato 1 tablespoon salt 1 white onion 2 cups vinegar 1 cup white wine a few basil leaves Directions: 5) Wash and dry the cherry tomatoes and cut them into wedges. 6) Next, peel and slice the white onion. 7) Bring about 2 cups of vinegar and 1 cup of white wine to a boil. Add salt and put in the tomatoes and onions. Cook for about 1 to 2 minutes. 8) Let the tomatoes and onions rest. 9) Use 2 sterilized 1-cup jars to make your preserve. Put the tomatoes in and fill with the hot liquid. Also, add a few basil leaves. 10) Seal tightly and store away from light and in a cool place. Nutritional Values: Calories: 48 kcal / Carbohydrates 44g / Protein 3g / Fat 2g / Fiber 45g 19.

Cucumber Pickle

Prep Time 3 hours / Cooking time: 5 mins / Serving size: 6 Ingredients: 2.5 pounds of cucumbers 4 traces of wine vinegar salt and black pepper Directions: 1) Wash and dry the gherkins. Remove the petiole. 2) Place them on a colander and add salt. Cover and let stand for at least 3 hours. 3) In a saucepan, boil the vinegar and pepper and let simmer for a few

minutes. 4) Rinse the gherkins with plenty of water and pat them dry. 5) Now place the gherkins in a sterilized glass jar. 6) Pour the hot vinegar into the glass jars and add more pepper and possibly sesame to taste. 7) Seal the jar tightly and store it in a cool, dry place. 8) They will keep for more than 1 month in the refrigerator. Make sure cucumbers are always covered with vinegar to prevent mold growth. Nutritional Values: Calories: 52 kcal / Carbohydrates 44g / Protein 5g / Fat 2g / Fiber 48g

20.

Capers Pickle

Prep Time 3 days / Cooking time: / Serving size: 4 Ingredients: 2 pounds of capers 4 cups vinegar salt Directions: 1) Wash the capers well and let them drain in a colander. 2) Put capers in a bowl and add salt. Cover everything. 3) Let them soak for 3 days. 4) Now put the capers in sterilized jars and season with vinegar and a pinch of salt from the maceration. 5) If you don't like the taste of vinegar, you can wash it with cold water before eating. Nutritional Values: Calories: 60 kcal / Carbohydrates 34g / Protein 16g / Fat 3g / Fiber 39g 21.

Avocado Pickle

Prep Time 3 days / Cooking time: / Serving size: 4 Ingredients: 1 avocado 1/2 cup water 1/2 cup white wine vinegar 1 Oz of sugar 1 teaspoon salt 1 clove of garlic Dill chili pepper Directions: 1) Put sugar, minced garlic, dill, and chili pepper in a saucepan. Add the salt, water, and vinegar and set to heat. Make sure to dissolve the sugar and salt thoroughly. 2) Cut the avocado in half and remove the pit. Then separate the flesh from the peel. 3) Now cut the avocado into small slices (about 1 inch each). 4) Place the slices inside a glass jar and pour in the vinegar-water solution. 5) Close with lid and store in the refrigerator. Consume within 10 days. 6) Alternatively, you can boil the glass jar and store it for longer in a cool, dry place away from light.

Nutritional Values: Calories: 88 kcal / Carbohydrates 44g / Protein 21g / Fat 8g / Fiber 35g 22.

Giardiniera Pickle

Prep Time 30 mins / Cooking time: 20 mins / Serving size: 8 Ingredients: 10 cups white wine vinegar 10 Oz of carrots 1 cup fresh spring onion 1 and 1/2 cups green peppers 1 and 1/2 cups yellow peppers 1 and 1/2 cups of red peppers 1 tablespoon sugar 10 Oz of cauliflower 10 Oz of green beans 3/4 lb. of cucumbers Water (about 3 pounds) 1 tablespoon salt 4 bay leaves juniper berries black pepper Directions: 1) Wash all the vegetables. Cut the celery into chunks, remove the roots from the spring onions, and cut them in half. Tick the green beans 2) Peel the carrots along with the cucumbers and cut them into rounds. 3) Cut the peppers and remove the seeds. 4) Chop the cauliflower and take the tender tops. 5) In a saucepan, now heat the water and vinegar. Add the sugar, salt, and bay leaf. Top with pepper and juniper. 6) As soon as the water boils, add the cauliflower and carrots and let boil for about 3 minutes over medium heat.

7) Add the green beans, spring onions, and the celery and peppers cut earlier. 8) Finally, add the cucumbers and boil for about 5 minutes. 9) Scoop out the vegetables with a skimmer and save the hot liquid. Let the vegetables cool. 10) Now lay the cooled vegetables in the jar and fill them with the hot liquid. Seal the jars tightly and boil the pots for more extended storage. Nutritional Values: Calories: 112 kcal / Carbohydrates 60g / Protein 33g / Fat 5g / Fiber 44g 23.

Pickled Cauliflower Carrots and Tomatoes

Prep Time 40 mins / Cooking time: 20 mins / Serving size: 6 Ingredients: 1 head of cauliflower 5 carrots 8 medium tomatoes 8 cups vinegar water salt black peppercorns 2 bay leaves Directions: 1) Wash all the vegetables thoroughly, peel the carrots, and cut them into rounds. 2) Cut the cherry tomatoes into 4 pieces and trim the tops of the cauliflower. 3) Transfer the vegetables to a saucepan, add the vinegar and 4) 4 cups of water. 5) Cook over medium heat and let boil for about 4 minutes. 6) When done, scoop out the vegetables with a skimmer and place them in a bowl. Do not discard the hot liquid. 7) When cold, Put the cauliflower, carrots, and cherry tomatoes in your sterilized jars. Add peppercorns and a bay leaf.

8) Fill with the hot liquid. 9) Store in the refrigerator and consume within 7 days. Otherwise, proceed with boiling; this way, you can keep it for up to 6 months in your pantry. Nutritional Values: Calories: 132 kcal / Carbohydrates 56g / Protein 26g / Fat 2g / Fiber 45g 24.

Cauliflower Garlic and Pepper Pickle

Prep Time 40 mins / Cooking time: 20 mins / Serving size: 7 Ingredients: 1 red bell pepper 1 green bell pepper 2 yellow peppers 1 head of cauliflower 10 cloves of garlic, whole. 8 cups white wine vinegar 5 cups water. 3 bay leaves cloves black pepper granules Directions: 1) Prepare the cauliflower by popping the tops. 2) Thinly slice the peppers and remove the seeds. 3) Wash all the vegetables thoroughly 4) In a saucepan, boil the vinegar with the water. 5) Add the vegetables and cook for 3-5 minutes when it boils. 6) When done, drain the vegetables and save the liquid. 7) Before putting them in your glass jar, wait until the vegetables are entirely relaxed. 8) Add a then leaf per jar, pepper, and cloves. 9) Complete by adding the hot vinegar-water solution and fill. 10) Store in the refrigerator and consume within 10 days at most,

otherwise, go ahead and boil it and store it for up to 8 months in your pantry. Nutritional Values: Calories: 103 kcal / Carbohydrates 44g / Protein 28g / Fat 2g / Fiber 48g

25.

Tomato and Carrots Pickle

Prep Time 45 / Cooking time: 20 mins / Serving size: 10 Ingredients: 15 medium tomatoes 8 large carrots black pepper granules a few leaves of then 3 cups vinegar 8 cups of water (approximately) Salt Directions: 1) Thinly slice each tomato and place it in a bowl with salt. Make sure they are well sprinkled with salt. Put a plate on top and let stand for 1 day. 2) Peel and cut the carrots into rounds. Rinse the tomato with water and discard the juice formed. 3) In a saucepan, boil the water with vinegar and salt. Add the tomato and carrots. Let boil for a few minutes (5 maximum). 4) Using a skimmer, scoop the tomatoes and carrots and let them cool. 5) Transfer the tomato to your jars and add the carrots and spices. Finally, add the hot vinegar and fill the jars completely. 6) Store in the refrigerator for 12 days or proceed with boiling to preserve longer. Nutritional Values: Calories: 88 kcal / Carbohydrates 36g / Protein 18g / Fat 3g / Fiber 56g

26.

Zucchini Pickle

Prep Time 40 / Cooking time: 20 mins / Serving size: 6 Ingredients: 2 pounds of zucchini 3 cloves of garlic 5 cups white wine vinegar 8 cups of water salt a few basil leaves Directions: 1) Peel the zucchini and cut them into rounds. 2) In a large pot, put the cut zucchini, and add the water, vinegar, and salt. Bring to a boil. 3) Cook for 4-6 minutes and, with a skimmer, scoop out the zucchini. Set them to drain and cool. 4) Once cool, put them inside your sterilized glass jars, and add the whole garlic and a basil leaf. Fill with the hot liquid and seal tightly. 5) Store in the refrigerator and consume within 6 days, or boil and store in your pantry for up to 8 months. Nutritional Values: Calories: 55 kcal / Carbohydrates 22g / Protein 12g / Fat 2g / Fiber 52g 27.

Cauliflower Zucchini and Garlic Pickle

Prep Time 45 / Cooking time: 20 mins / Serving size: 12 Ingredients: 1 lb. zucchini 10 cloves of garlic 1 head of cauliflower 7 cups white wine vinegar 12 cups water salt

a few basil leaves cloves Directions: 1) Peel the zucchini and cut them into rounds. Cut the cauliflower and take the florets. 2) Put the cut zucchini, garlic, and cauliflower in a large pot. Add the water, vinegar, and salt. Bring to a boil. 3) Cook for 4-6 minutes and scoop out the vegetables with a skimmer. Set them to drain and cool. 4) Once cool, put them inside your sterilized glass jars, and add a basil leaf and the cloves. Fill with the hot liquid and seal tightly. 5) Store in the refrigerator and consume within 6 days, or boil and store in your pantry for up to 6 months. Nutritional Values: Calories: 105 kcal / Carbohydrates 28g / Protein 16g / Fat 3g / Fiber 48g 28.

Zucchini Carrots and Cauliflower Pickle

Prep Time 10 mins / Cooking time: 15 mins / Serving size: 8 Ingredients: 2 pounds of zucchini 8 carrots 2 heads of cauliflower bay leaves 2 tablespoons cloves 8 cups white wine vinegar 10 cups water (approximately) Directions: 1) Wash and dry your vegetables. Peel the carrots thoroughly and cut them into rounds. Take the cauliflower florets and chop your zucchini about 1 inch in size. 2) Put your vegetables in a large saucepan, add the cloves and add the water and vinegar. Bring to a boil and cook for a scant 5 minutes.

3) Drain your vegetables with a skimmer and let them cool. 4) Transfer the vegetables to your sterilized glass jars and fill them with the water-vinegar mixture. Store in the refrigerator. 5) If you prefer to store them for longer, boil them and let them cool slowly. Store in a cool, dry place, possibly away from light. Nutritional Values: Calories: 114 kcal / Carbohydrates 39g / Protein 14g / Fat 2g / Fiber 51g 29.

Zucchini Tomato Carrots Pickle

Prep Time 10 mins / Cooking time: 15 mins / Serving size: 10 Ingredients: 1.5 pounds of zucchini 6 carrots 10 large tomatoes bay leaves 2 tablespoons cloves 6 cups white wine vinegar 8 cups water (approximately) Salt Directions: 1) Cut your tomatoes into 4 parts and put them in a bowl with plenty of salt. 2) Let them drain overnight for about 8 hours. When done, discard the liquid and retrieve the tomatoes. 3) Wash and dry your vegetables. Carefully peel the carrots and cut them into rounds. Cut the zucchini as well, as you prefer. 4) Put your vegetables in a large saucepan, and add the cloves, water, and vinegar. Bring to a boil and cook for a scant 5 minutes. 5) Drain your vegetables with a skimmer and let them cool. 6) Transfer the vegetables to your sterilized glass jars and fill them with the water-vinegar mixture. Store in the refrigerator. 7) If you prefer to store them for longer, boil them and let them cool slowly. Store in a cool, dry place, possibly away from light.

Nutritional Values: Calories: 104 kcal / Carbohydrates 28g / Protein 16g / Fat 4g / Fiber 47g 30.

Tomato Zucchini Pickle

Prep Time 8 hours / Cooking time: 15 mins / Serving size: 6 Ingredients: 8 zucchini 10 large tomatoes 8 cloves of garlic, large 5 cups vinegar 7 cups of water salt a few basil leaves pepper granules Directions: 1) In a bowl, cut the tomato into 4 and mix with salt. Leave it for at least 5 hours. This will release the tomato's juices, which must be removed. 2) Meanwhile, peel the zucchini and cut them into rounds. Next, peel and wash the garlic. You can leave it inside or split each clove in half. 3) Now put the vegetables in a large saucepan and add the water, vinegar, and a pinch of salt. 4) Bring to a boil and let cook for 3 to 5 minutes. When done, drain the vegetables and do not discard the liquids. 5) Transfer the vegetables to your sterilized jars, add basil and add the vinegar and water solution when cool. Seal tightly and store in the refrigerator. 6) Consume within 12 days. Otherwise, if you prefer to store them for longer, go ahead and boil the jars and keep them in your pantry. Nutritional Values: Calories: 99 kcal / Carbohydrates 31g / Protein 19g / Fat 3g / Fiber 55g 31.

Peas Pickle

Prep Time 20 mins / Cooking time: 15 mins / Serving size: 11 Ingredients: 2.5 pounds of peas 10 cups of water 6 cups white wine vinegar a few basil leaves black pepper granules 2 tablespoons salt Directions: 1) Wash and dry your peas thoroughly; be careful to remove the soil and outer bulb. 2) Put the peas in a large saucepan, and add the salt, water, and vinegar. 3) Bring to a boil and cook for about 4 minutes. 4) Scoop out the peas with a skimmer and let them cool. 5) Once cool, put the peas in your sterilized jar, and add the basil and peppercorns. Fill with the hot vinegar and water solution and seal your jar tightly. 6) Store in the refrigerator for up to 7 days. Otherwise, if you prefer, proceed by boiling the jar, and when cold, you can store your pot in your pantry for up to 8 months. Nutritional Values: Calories: 78 kcal / Carbohydrates 50g / Protein 22g / Fat 2g / Fiber 54g 32.

Zucchini and Peas Pickle

Prep Time 10 mins / Cooking time: 15 mins / Serving size: 5 Ingredients: 1.5 pounds of zucchini 1 lb. of peas 10 carrots 3 cups vinegar 5 cups of water

3 bay leaves cloves salt Directions: 1) Wash your vegetables thoroughly. Peel the carrots and cut them into rounds. 2) Put the thinly sliced zucchini, peas, and carrots in a saucepan. Add water with vinegar and salt and bring to a boil. Let boil for about 4 minutes. Turn off the flame and scoop out all the vegetables with a skimmer. Do not throw away the liquid. 3) Wait until the vegetables are entirely cool. Afterward, put them in the sterilized glass jars, and add the bay leaf and cloves. And fill it with the hot liquid. 4) Close your jars tightly and store them in the refrigerator for 6 days. If you prefer to keep them for longer, then go ahead and boil the jars. In this case, store for up to 8 months in your pantry. Nutritional Values: Calories: 108 kcal / Carbohydrates 44g / Protein 26g / Fat 4g / Fiber 47g 33.

Tomato Peas Pickle

Prep Time 5 mins / Cooking time: 15 mins / Serving size: 7 Ingredients: 2.5 pounds of tomatoes 1 lb. of peas salt 4 cups vinegar 6 cups water salt cloves basil leaves a few cloves of garlic Directions:

1) Prepare your tomatoes by cutting them into 4 parts in a bowl. Add salt and let them drain for 8 hours. 2) Discard the liquid and place the tomatoes with the peas in a saucepan. Add water, vinegar, and salt. 3) Bring to a boil and let cook for 6 minutes. 4) Using a skimmer, scoop out your vegetables and let them cool. 5) Now put the vegetables in sterilized glass jars and add cloves and a few cloves of garlic to your liking. Also, add the basil and fill each jar with the hot liquid. 6) Store in the refrigerator for 5 days or go ahead and boil the jar if you prefer to keep it for longer, up to 10 months, in your pantry. Nutritional Values: Calories: 99 kcal / Carbohydrates 33g / Protein 28g / Fat 2g / Fiber 36g.

34.

Champignon Pickle

Prep Time 5 mins / Cooking time: 15 mins / Serving size: 13 Ingredients: 7 pounds of champignon mushrooms 1 head of garlic, 8 bulbs 1/2 cup parsley juice of one lemon pepper granules salt 5 cups white wine vinegar 7 cups water Directions: 1) Wash the mushrooms thoroughly, removing any remaining soil and stems. 2) Put the mushrooms in a large saucepan, and add water, salt, lemon juice, and vinegar. 3) Bring to a boil and cook for 5 to 7 minutes.

4)

Now remove the mushrooms and place them back in a bowl. Let them cool. 5) Now put the mushrooms in your sterilized glass jars, add the garlic and the parsley, and season with black pepper. 6) Fill the jars with the salt solution of vinegar and water and seal tightly. 7) Store in the fridge for 4 days or go ahead and boil them and preserve them for up to 12 months in your pantry. Nutritional Values: Calories: 103 kcal / Carbohydrates 44g / Protein 33g / Fat 6g / Fiber 35g.

35.

Artichoke Pickle with Mushrooms

Prep Time 5 mins / Cooking time: 15 mins / Serving size: 10 Ingredients: 2 pounds of artichokes 4 pounds champignon mushrooms 1 head of garlic, 8 bulbs juice of one lemon pepper granules salt 4 cups white wine vinegar 8 cups of water Directions: 1) Wash the mushrooms thoroughly, removing any remaining soil and stems. 2) Wash the artichokes and remove the outer leaves; only the hearts with a few soft leaves should remain. 3) Put the mushrooms and artichokes in a large saucepan, and add water, salt, lemon juice, and vinegar. 4) Bring to a boil and cook for 4 minutes. 5) Now remove the mushrooms and artichokes and place them back in a bowl. Let them cool.

6)

Now put the mushrooms and artichokes in your sterilized glass jars and add the garlic season with black pepper. 7) Fill the jars with the salt solution of vinegar and water and seal tightly. 8) Store in the fridge for 4 days or go ahead and boil them and preserve them for up to 12 months in your pantry. Nutritional Values: Calories: 108 kcal / Carbohydrates 52g / Protein 38g / Fat 4g / Fiber 44g.

36.

Artichoke Zucchini and Tomato Pickle

Prep Time 5 mins / Cooking time: 15 mins / Serving size: 8 Ingredients: 10 large tomatoes 1 lb. artichokes 3 cups of zucchini 5 cups vinegar 7 cups of water salt cloves a few bay leaves Directions: 1) Wash your vegetables thoroughly. Cut the tomatoes into 4 parts and put them in a bowl with salt. Let them drain overnight for 1 night. 2) Meanwhile, cut the artichokes in half, remove the outer leaves and take the heart. Finally, cut the zucchini into rounds. 3) Discard the tomato liquids and put the tomatoes in a pot with the artichokes and zucchini. Add water, salt, and vinegar and bring to a boil. 4) Cook for no more than 5 minutes. Using a skimmer, remove the vegetables and let them cool. 5) When ready, start filling your sterilized jars. Remember to add the cloves, leaves, and possibly a few peppercorns. 6) Fill with the hot liquid and seal tightly. If you prefer to store it for longer,

boil your jars and keep them carefully in your pantry. Nutritional Values: Calories: 88 kcal / Carbohydrates 44g / Protein 22g / Fat 3g / Fiber 36g. 37.

Peas and Artichoke Pickle

Prep Time 10 mins / Cooking time: 15 mins / Serving size: 5 Ingredients: 2 pounds of fresh peas 4 cups artichokes a few bay leaves a few basil leaves a few leaves of parsley pepper granules salt 4 cups vinegar 6 cups of water. juice of 1 lemon Directions: 1) Wash your vegetables thoroughly and remove the tough outer leaves of the artichokes. 2) Put the peas, artichokes, and parsley in the saucepan. Add the lemon juice, vinegar, and water. 3) Bring to a boil and cook for 5-6 minutes. 4) When done, drain the vegetables and let them cool slowly. 5) Transfer them to your sterilized glass jars and top with the bay leaves and basil when ready. Add pepper granules if desired. 6) Fill with the hot liquid and seal tightly. 7) Store in the refrigerator and consume within 6 days. Alternatively, you can boil your jars and consume them within 10 months. Nutritional Values: Calories: 99 kcal / Carbohydrates 33g / Protein 27g / Fat 2g / Fiber 38g.

38.

Onion Cauliflower Garlic Pickle

Prep Time 10 mins / Cooking time: 15 mins / Serving size: 6 Ingredients: 4 white onions, large 1 head of cauliflower 10 cloves of garlic (2 heads) 6 cups vinegar 8 cups water peppercorns a few bay leaves a few basil leaves Salt Directions: 1) Peel and wash the onions and cauliflower. Be sure to cut off the florets. Remove the skin from the garlic and place it with the other vegetables. Let them drain. 2) In a saucepan, put the onions with the cauliflower florets and garlic, and add a pinch of salt, vinegar, and water. 3) Bring to a boil and cook for 6 minutes. 4) Using a skimmer, scoop the vegetables and set them aside to cool. 5) In your sterilized glass jars, start filling them with the onions, cauliflower, and garlic, and add the peppercorns, bay leaf, and basil. When you have inserted your ingredients, fill with the hot vinegar solution. Seal your jar tightly. 6) Store in the refrigerator for up to 4 days or proceed with boiling. In this case, you can store your pickle for up to 14 months. Nutritional Values: Calories: 133 kcal / Carbohydrates 38g / Protein 24g / Fat 2g / Fiber 45g. 39.

Dried Tomato Pickle

Prep Time 1 Day / Cooking time: 15 mins / Serving size: 4 Ingredients:

2 pounds Dried tomatoes 12 cups water 4 cups wine vinegar Optional various spices Directions: 1) Bring the water and vinegar solution to a boil. 2) As soon as it boils, soak the tomatoes for about 3 minutes. 3) Let them dry for at least 1 day, preferably in the sun. 4) Now place the tomatoes inside the sterilized jars, removing all the air between the spaces. 5) Enrich the tomatoes with your favorite spices such as capers, oregano, tuna, or garlic and parsley. 6) Fill with oil and help yourself with a fork to best arrange the tomatoes. If you would use these spices, they also need to be blanched. 7) Safely store the jar in your pantry. Nutritional Values: Calories: 173 kcal / Carbohydrates 29g / Protein 12g / Fat 18g / Fiber 33g. 40.

Tomato and Eggplant Pickle

Prep Time 8 hours / Cooking time: 15 mins / Serving size: 6 Ingredients: 3 large eggplants 2.5 pounds of tomatoes 6 cups white wine vinegar 10 cups of water salt bay leaves basil leaves pepper granules Directions: 1) Wash and dry the tomatoes and eggplant. Cut the tomatoes into 4 and

place them in a bowl. 2) Now mix the tomatoes with the salt and let it sit for 6 to 8 hours. 3) Meanwhile, prepare the eggplant. Peel it and cut it into chunks of a few inches. 4) Drain the tomato and place it in a saucepan along with the eggplant. Add water and vinegar, and salt, and bring to a boil. 5) Cook for 4 minutes and then remove the vegetables and let them cool. 6) When ready, place them in your sterilized jars with a few bay leaves, basil, and pepper. When complete, fill them with water and vinegar and refrigerate. 7) If you prefer to store them for longer, boil them. Store in this case for up to 16 months. Nutritional Values: Calories: 153 kcal / Carbohydrates 48g / Protein 27g / Fat 4g / Fiber 48g. 41.

Pepper and Eggplant Pickle

Prep Time 20 mins / Cooking time: 15 mins / Serving size: 10 Ingredients: 5 large eggplants 5 bell peppers (green and yellow) 2 cloves of garlic a few bay leaves Salt Directions: 8) Wash and dry your vegetables thoroughly. Peel the eggplants and cut them into chunks a few inches long. Peel the peppers, remove the seeds, and cut them into not-too-small slices. 9) Put the water and vinegar with a pinch of salt in a saucepan and bring to a boil. 10) Throw the vegetables and garlic cloves into the saucepan and cook for 4 minutes. When done, turn off the heat and immediately remove the vegetables. Let them cool.

11)

Start filling the sterilized jars and add a few bay leaves. When complete, fill entirely with the vinegar-water solution and seal tightly. 12) Store in the refrigerator for 7 days or go ahead and boil the jars. This way, you can store your pickle for up to 16 months. Nutritional Values: Calories: 113 kcal / Carbohydrates 39g / Protein 23g / Fat 3g / Fiber 46g.

Fruit Butters and Compotes 42.

Black Cherry Compote

Prep Time 10 mins / Cooking time: 30 mins / Serving size: 3 Ingredients: 2 cups black cherries 5 Oz of sugar 2 cups of wine 1 glass of water 1 piece of cinnamon Directions: 1) Wash the black cherries by removing the seeds and stems. 2) Drain them over low heat in a saucepan with the wine, water, and sugar. 3) After 15 minutes, add the cinnamon and cook for another 15 minutes. When done, turn off the heat and let them cool slowly. 4) Place them in your sterilized glass jar and seal them tightly. You can store them for 12 months, no problem. Nutritional Values: Calories: 108 kcal / Carbohydrates 28g / Protein 21g / Fat 6g / Fiber 38g. 43.

Apple Compote

Prep Time 60 mins / Cooking time: 50 mins / Serving size: 10 Ingredients: 5 pounds of red apples 3 cups sugar 1 large lemon 1 teaspoon cinnamon Directions: 1) Peel apples by removing skin and seeds. 2) Place apples in a pot with sugar, lemon juice, and peel. Let them marinate for at least 1 hour.

3)

Cook on low heat for about 45 to 60 minutes. When you are done, add cinnamon powder. 4) The cream should be gelatinous, firm, and velvety. 5) Now remove the lemon peels. 6) Now put the jam in your sterilized, hermetically sealed jars. 7) Store in a cool place for 12 months Nutritional Values: Calories: 98 kcal / Carbohydrates 26g / Protein 12g / Fat 4g / Fiber 35g. 44.

Pear Compote

Prep Time 60 mins / Cooking time: 50 mins / Serving size: 8 Ingredients: 4 pounds of pears 3 cups sugar 1 large lemon 1 teaspoon cinnamon (optional) Directions: 1) Peel the pears, removing the peel and seeds. 2) Place pears in a pot with sugar, lemon juice, and peel. Let them marinate for at least 1 hour. 3) Cook on low heat for about 45 to 60 minutes. When you are done, add cinnamon powder. 4) The cream should be gelatinous, firm, and velvety. 5) Now remove the lemon peels. 6) Now put the jam in your sterilized, hermetically sealed jars. 7) Store in a cool place for 12 months Nutritional Values: Calories: 100 kcal / Carbohydrates 28g / Protein 14g / Fat 4g / Fiber 36g. 45.

Apple Pear Compote

Prep Time 60 mins / Cooking time: 50 mins / Serving size: 10

Ingredients: 2 pounds of pears 2 pounds apples 5 cups sugar 1 large lemon 2 teaspoon cinnamon (optional) Directions: 1) Peel the pears and apples, removing the peel and seeds. 2) Put the pears and apples in a pot with sugar, lemon juice, and peel. Let them marinate for at least 1 hour. 3) Cook on low heat for about 45 to 60 minutes. When you are done, add cinnamon powder. 4) The cream should be gelatinous, firm, and velvety. 5) Now remove the lemon peels. 6) Now put the jam in your sterilized, hermetically sealed jars. 7) Store in a cool place for 12 months Nutritional Values: Calories: 104 kcal / Carbohydrates 32g / Protein 15g / Fat 4g / Fiber 38g.

46.

Apple Ginger Compote

Prep Time 60 mins / Cooking time: 50 mins / Serving size: 6 Ingredients: 5 pounds apples 1 Oz of ginger 2 cups sugar 1 large lemon 1 teaspoon cinnamon (optional) Directions: 1) Peel the apples, removing the skin and seeds. 2) Peel the ginger and rinse it in water.

3)

Put the apples and ginger in a pot with sugar, lemon juice, and peel. Let them marinate for at least 1 hour. 4) Cook on low heat for about 45 to 60 minutes. When you are done, add cinnamon powder. 5) The cream should be gelatinous, firm, and velvety. 6) Now remove the lemon peels. 7) Now put the jam in your sterilized, hermetically sealed jars. 8) Store in a cool place for 12 months. Nutritional Values: Calories: 98 kcal / Carbohydrates 28g / Protein 14g / Fat 3g / Fiber 36g. 47.

Carrot Compote

Prep Time 60 mins / Cooking time: 40 mins / Serving size: 7 Ingredients: 5 pounds Carrots 4 cups sugar 3 lemons 1 small glass of alcoholic beverage (Cognac) Directions: 1) Peel and wash the carrots. 2) Place them in a saucepan and add lemon juice. 3) Cover with water and cook with the lid on for 30 minutes. 4) Drain and mash them in a vegetable mill. 5) Return the pureed carrots to the saucepan and add the squash and the grated rind of the lemons. 6) Stir and cook over low heat. Cook until the desired consistency is achieved (about 10 minutes). 7) Turn off the flame and let it cool. Add the liqueur and continue stirring. 8) Now put your jam into sterilized jars and reclose hermetically. 9) Store in a cool, dry place for up to 12 months. Nutritional Values: Calories: 77 kcal / Carbohydrates 36g / Protein 17g / Fat

2g / Fiber 37g. 48.

Strawberries Compote

Prep Time 30 mins / Cooking time: 10 mins / Serving size: 5 Ingredients: 2.5 pounds of fresh strawberries 2 Oz of Sugar 1 lemon Directions: 1) Wash the strawberries and remove the green part. 2) Place the strawberries in a saucepan and add the sugar and lemon juice. You can also grate some of the peel if you like. 3) Cook for about 10 minutes over medium heat and stir occasionally. 4) Let cool. Store in your sterilized jars in the refrigerator. 5) Consume within a few days; otherwise, boil the jars again. Nutritional Values: Calories: 107 kcal / Carbohydrates 38g / Protein 12g / Fat 4g / Fiber 29g. 49.

Blueberry Compote

Prep Time 10 mins / Cooking time: 30 mins / Serving size: 8 Ingredients: 6 cups Blueberry 5 Oz of sugar 4 cups of wine 1 glass of water 1 piece of cinnamon Directions: 1) Wash Blueberry 2) Drain them over low heat in a saucepan with the wine, water, and sugar. 3) After 15 minutes, add the cinnamon and cook for another 15 minutes. When done, turn off the heat and let them cool slowly. 4) Place them in your sterilized glass jar and seal them tightly. You can store them for 12 months, no problem. Nutritional Values: Calories: 106 kcal / Carbohydrates 24g / Protein 19g / Fat 3g / Fiber 24g. 50.

Strawberry and Blueberry Compote

Prep Time 10 mins / Cooking time: 30 mins / Serving size: 9 Ingredients: 3 ounces of strawberries 6 cups of blueberries 6 Oz of sugar 1 lemon 2 cups of wine Cinnamon Directions: 1) Wash the strawberries and blueberries. Be sure to remove the green parts of the strawberries. 2) Place the strawberries with the blueberries in a saucepan and add the sugar and lemon juice. Add the wine and begin to cook.

3) Add the cinnamon and continue cooking. 4) Let cool slowly 5) Place your jam in sterilized jars. 6) Store in a cool place for 12 months. Nutritional Values: Calories: 99 kcal / Carbohydrates 26g / Protein 14g / Fat 2g / Fiber 33g. 51.

Currants Compote

Prep Time 10 mins / Cooking time: 20 mins / Serving size: 10 Ingredients: 7 pounds of currants 2 lemons (juice) 3 cups sugar Directions: 1) Wash the currants and place them in the saucepan. 2) Add water and begin to simmer them. Stir until the berries open. 3) Now mash the currants in the masher so that everything is smooth. 4) Scoop out the puree and return it to the saucepan. Bring it to a gentle boil and let it cook for about 15 minutes. 5) Once cooked, pour the hot jam into the sterilized jars. 6) Seal tightly and turn the jar upside down. Nutritional Values: Calories: 112 kcal / Carbohydrates 33g / Protein 18g / Fat 6g / Fiber 36g. 52.

Currants and Ginger Compote

Prep Time 10 mins / Cooking time: 20 mins / Serving size: 4 Ingredients: 3 pounds of currants 1 lemon (juice) 2 cups sugar 2 Oz Ginger

Directions: 1) Wash the currants and Ginger and place them in the saucepan. 2) Add water and begin to simmer them. Stir until the berries open. 3) Now mash the currants in the masher so that everything is smooth. 4) Scoop out the puree and return it to the saucepan. Bring it to a gentle boil and let it cook for about 15 minutes. 5) Once cooked, pour the hot jam into the sterilized jars. 6) Seal tightly and turn the jar upside down. Nutritional Values: Calories: 114 kcal / Carbohydrates 38g / Protein 16g / Fat 5g / Fiber 40g. 53.

Black Mulberries Butter

Prep Time 20 mins / Cooking time: 30 mins / Serving size: 4 Ingredients: 2.5 pounds of black mulberries 1.5 cups granulated sugar 1 tablespoon lemon juice Directions: 1) Wash the mulberries and remove the stem. 2) Put the mulberries in a saucepan, add the sugar and cook over low heat for 20 to 30 minutes. 3) Blend your jam and strain through a sieve. 4) Pour the still-boiling jam into your sterilized glass jars and seal tightly. 5) Let's stand upside down for about 10 minutes. 6) Once cooled, you can turn and store your jars in your pantry. Nutritional Values: Calories: 114 kcal / Carbohydrates 38g / Protein 16g / Fat 5g / Fiber 40g. 54.

Blackberries and Jasmine Butter

Prep Time 10 mins / Cooking time: 20 mins / Serving size: 6 Ingredients:

2.5 pounds blackberries 2 cups of sugar 20 jasmine flowers 2 tablespoons pectin Directions: 1) Wash and peel the blackberries, mash them with a vegetable mill, and put them in the saucepan. 2) Add the sugar and pectin with the jasmine flowers. Bring to a boil. 3) Boil for about 3 minutes and medium heat; remember to keep stirring. 4) Remove the pot from the heat and continue stirring. This way, you get rid of the foam. 5) Pour the jam into your sterilized jars and invert them for at least 10 minutes. 6) Once cooled, you can store them in your pantry. Nutritional Values: Calories: 124 kcal / Carbohydrates 36g / Protein 19g / Fat 7g / Fiber 39g. 55.

Orange Butter

Prep Time 15 mins / Cooking time: 60 mins / Serving size: 6 Ingredients: 5 pounds of navel oranges 2 cups of sugar Directions: 1) Peel the oranges and remove the white part. 2) Cut the oranges into 8 wedges. 3) Transfer the oranges into a pot with the sugar and cook over medium heat. When the sugar melts, lower the heat. 4) Continue cooking for about 60 minutes. 5) Using a funnel, transfer your jam to sterilized jars and seal tightly. 6) Turn upside down and let cool. 7) Store in your pantry for up to 12 months.

Nutritional Values: Calories: 112 kcal / Carbohydrates 32g / Protein 14g / Fat 6g / Fiber 29g. 56.

Green Apple Butter

Prep Time 5 mins / Cooking time: 60 mins / Serving size: 4 Ingredients: 3 pounds of green apples 2 cups of sugar juice of 1 lemon Directions: 1) Peel the apples and cut them into cubes. 2) Put the apples in a saucepan, and add the sugar, lemon juice, and water. 3) Bring to a boil and lower the heat. Start stirring well. 4) Let it cook for at least 60 minutes on low heat. If it is too thick, add a glass of water. 5) While still hot, place your jam in sterilized jars and turn them upside down. 6) Alternatively, you can put the tightly sealed jars in a pot with water and boil them for about 5 minutes. Then, let them cool and store them in your pantry. Nutritional Values: Calories: 89 kcal / Carbohydrates 31g / Protein 13g / Fat 4g / Fiber 28g. 57.

Sweet Fig Butter

Prep Time 6 hours / Cooking time: 60 mins / Serving size: 4 Ingredients: 3 pounds of figs 2 cups of sugar 3 lemons Vanilla bean seeds Directions:

1) 2) 3) 4) 5)

Wash and peel your figs and place them in a bowl. Next, peel the lemons and put the peel in the bowl. Add the juice from the lemons and the sugar to the bowl. Give it a stir and let the figs marinate for 4-5 hours. Now put the mixture in a pot without the lemon peels. Cook over low heat for about 60 minutes, stirring occasionally. 6) Make sure the sugar does not stick to the bank. 7) After the cooking time has passed, consider leaving it in the pot for a few more minutes or not. 8) To impart flavor, add vanilla bean seeds. 9) Place your jam back into the sterilized glass jars, close tightly, and invert. 10) Leave upside down until cool. Store in your pantry. Nutritional Values: Calories: 158 kcal / Carbohydrates 30g / Protein 12g / Fat 9g / Fiber 28g. 58.

Hot pepper Butter

Prep Time 5 mins / Cooking time: 60 mins / Serving size: 8 Ingredients: 2 peppers 1 cup of mustard 1 cup of cider vinegar 8 cups of sugar 1 cup of flour water salt Directions: 1) Peel and coarsely chop the peppers in a food processor. 2) Put the blended peppers in a saucepan, add the rest of the ingredients and the water, and mix. 3) Bring to a boil and cook for 5 minutes. 4) Wait for it to thicken and place it warm in the sterilized jars.

5) Once filled, close with a lid and turn over. Nutritional Values: Calories: 124 kcal / Carbohydrates 25g / Protein 11g / Fat 4g / Fiber 14g. 59.

Chia Seed Butter

Prep Time 15 mins / Cooking time: 40 mins / Serving size: 5 Ingredients: 6 cups Almonds 2 cups Chia seeds A pinch of salt Cinnamon, for seasoning (optional) Directions: 1) Toast the almonds in the oven at 350 ° F for 12 minutes. Let them cool, and then put them in a blender. Blend at full speed for 40 seconds. 2) Let them rest; at this stage, all liquids are released, and the mixture will start to get wet and smooth. 3) After a few minutes, add the chia seeds to the blender and blend until the two ingredients are mixed and blended thoroughly. Nutritional Values: Calories: 144 kcal / Carbohydrates 28g / Protein 22g / Fat 9g / Fiber 18g. 60.

Pumpkin Butter

Prep Time 15 mins / Cooking time: 35 mins / Serving size: 6 Ingredients: 3 cups of pumpkin puree 6.5 ounces of sugar 1/2 cup of apple cider 1.5 teaspoons of vanilla extract 2 cinnamon sticks 1 teaspoon of spices to taste Directions:

1) Mix the pumpkin puree with the apple juice and vanilla in a large bowl. 2) Add the spices and cinnamon and continue mixing. 3) Bring to a boil and cook for 35 minutes until thickened. 4) Finally, add other spices to your liking. Nutritional Values: Calories: 105 kcal / Carbohydrates 34g / Protein 15g / Fat 4g / Fiber 25g. 61.

Berry Jam

Prep Time 5 mins / Cooking time: 20 mins / Serving size: 30 Ingredients: 3 cups of berries 1 cup of sugar 1 tablespoon of lemon juice Directions: 1) Put all the ingredients in a large pot. 2) Stir gently and start heating, bringing to a boil. 3) Lower the heat and cook for 20 minutes or until the jam reaches the desired density. 4) Put your jam in the sterilized jars and turn it upside down. 5) Store in the refrigerator for 30 days; otherwise, proceed to sterilize the jars in a bain-marie. Store in your pantry for up to 18 months. Nutritional Values: Calories: 115 kcal / Carbohydrates 39g / Protein 12g / Fat 2g / Fiber 28g.

62.

Blackberry and Fig Jam

Prep Time 10 mins / Cooking time: 55 mins / Serving size: 22 Ingredients: 2 cups of fresh figs 1 cup of fresh blackberries zest of one lemon

1 tablespoon of lemon juice a pinch of salt 1 cup of sugar 2 tablespoons of honey a few leaves of thyme Directions: 1) In a large saucepan, put the figs and blackberries. 2) Add the lemon zest and sugar. 3) Stir to mix all ingredients thoroughly. 4) Add the rest of the ingredients and bring them to a boil. 5) As soon as it boils, lower the heat and cook for 50-55 minutes until thickened. 6) Transfer the hot jam to your sterilized jars and, seal tightly, turn over. 7) When they are cold, sterilize them and store them in your pantry for 20 months. Nutritional Values: Calories: 112 kcal / Carbohydrates 34g / Protein 19g / Fat 8g / Fiber 38g.

Marmalades and preserves 63.

Strawberry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 10 Ingredients: 8 cups of strawberries 3.5 pounds of sugar 1 tablespoon of artificial pectin Directions: 1. Wash your strawberries thoroughly and remove the green stem. Cut them into 2 parts and place them in a pot. 2. Add the sugar and pectin and begin to cook over medium heat. Then, as the boiling increases, lower the heat to low. 3. When the mixture is thick, turn off the heat and transfer the hot jam to sterilized glass jars. Close tightly and invert. 4. When they are freezing, proceed to boil the jar. 5. Store in your pantry for 8-10 months Nutritional Values: Calories: 122 kcal / Carbohydrates 31g / Protein 4g / Fat 2g / Sugar 12g.

64.

Peach Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 11 Ingredients: 6 pounds of peaches 6 cups of sugar 1 tablespoon of artificial pectin Directions: 1) Wash your peaches seed thoroughly. Then, cut them into 4 parts and put them in a pot. 2) Add the sugar and pectin and begin to cook over medium heat. Then, as

the boiling increases, lower the heat to low. If the peaches do not melt, you can add 1/2 cup of water, but in this case, the cooking will be prolonged. 3) When the mixture is thick, turn off the heat and transfer the hot jam to sterilized glass jars. Close tightly and invert. 4) When they are freezing, proceed to boil the jar. 5) Store in your pantry for 12 to 14 months Nutritional Values: Calories: 133 kcal / Carbohydrates 36g / Protein 7g / Fat 2g / Sugar 8g.

65.

Cherry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 10 Ingredients: 12 cups of cherries 8 cups of sugar 2 tablespoons of artificial pectin Directions: 1) Cherries are a fruit that does not contain pectin, so you need to increase the amount of pectin or add apple peels while cooking; these should then be removed before putting the jam in your jars. 2) Wash your cherries thoroughly and remove the seed. Cut them into 2 parts and place them in a pot.

3)

Add the sugar and pectin and begin to cook over medium heat. Then, as the boiling increases, lower the heat to low. 4) When the mixture is thick, turn off the heat and transfer the hot jam to sterilized glass jars. Close tightly and invert. 5) When they are freezing, proceed to boil the jar. 6) Store in your pantry for 11 to 14 months Nutritional Values: Calories: 144 kcal / Carbohydrates 39g / Protein 9g / Fat 3g / Sugar 12g. 66.

Black Plum Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 8 Ingredients: 6 cups of Plums 4 cups sugar 1/2 tablespoon of artificial pectin Directions: 1) Wash your plums thoroughly and remove the seed. Cut them into 2 parts and place them in a pot. The peel contains some pectin, so leave it in while cooking. If you prefer to remove it for a lighter flavor, 1 tablespoon of pectin must be added. 2) Add the sugar and pectin and begin to cook over medium heat. Then, as the boiling increases, lower the heat to low. 3) When the mixture is thick, turn off the heat and transfer the hot jam to sterilized glass jars. Close tightly and invert. 4) When they are freezing, proceed to boil the jar. 5) Store in your pantry for 13 to 15 months Nutritional Values: Calories: 123 kcal / Carbohydrates 32g / Protein 11g / Fat 2g / Sugar 17g. 67.

Fig Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 12 Ingredients:

5.5 pounds of figs 1 cup sugar 1 tablespoon of artificial pectin Directions: 1) Wash the figs thoroughly and discard any that are slightly moldy or sour. Figs are delightful fruits, so adjust the sugar; you might not even put any in. cut them in half with a knife and put them in a pot. 2) Add the sugar and pectin and begin to cook over medium heat. Then, as the boiling increases, lower the heat to low. 3) When the mixture is thick, turn off the heat and transfer the hot jam to sterilized glass jars. Close tightly and invert. 4) When they are freezing, proceed to boil the jar. 5) Store in your pantry for 9-11 months Nutritional Values: Calories: 163 kcal / Carbohydrates 44g / Protein 13g / Fat 8g / Sugar 22g. 68.

Lemon Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 20 lemons 2.5 pounds of sugar 1 tablespoon pectin Directions: 1) Wash your lemons thoroughly and remove any moldy peels. The peel should not be removed but should be added to your pot. You can also consider grating some of it and putting it inside your jars. Then, transfer the lemons cut into 4 parts to the saucepan. 2) Add the sugar and pectin and start cooking over medium heat. Then, as the boiling increases, lower the heat to low. 3) When the mixture is thick, turn off the heat and transfer the hot jam into sterilized glass jars. Close tightly and invert. 4) When freezing, proceed to boil the jar. Store in the pantry for up to 10

months. Nutritional Values: Calories: 153 kcal / Carbohydrates 28g / Protein 12g / Fat 2g / Sugar 11g. 69.

Blackberry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 14 Ingredients: 8.3 pounds of blackberries 8 cups of sugar 1 tablespoon pectin Directions: 1) Wash your blackberries thoroughly; you can include red ones. They will still turn out more acidic but will be neutralized by the sugar. 2) Transfer the blackberries to the saucepan. 3) Add the sugar and pectin and start cooking over medium heat. Then, as the boiling increases, lower the heat to low. 4) When the mixture is thick, turn off the heat and transfer the hot jam into sterilized glass jars. Close tightly and invert. 5) When cool, proceed to boil the jar. Store in the pantry for up to 8 months. Nutritional Values: Calories: 144 kcal / Carbohydrates 29g / Protein 19g / Fat 4g / Sugar 14g. 70.

Black Cherry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 7 Ingredients: 3 pounds black cherries 3 cups sugar 1.5 tablespoons pectin Directions: 1) Wash the black cherries thoroughly, 2) Transfer the sour cherries to the saucepan.

3) Add the sugar and pectin and start cooking over medium heat. Then, as the boiling increases, lower the heat to low. 4) When the mixture is thick, turn off the heat and transfer the hot jam into sterilized glass jars. Close tightly and invert. 5) When cool, proceed to boil the jar. Store in the pantry for up to 14 months. Nutritional Values: Calories: 156 kcal / Carbohydrates 27g / Protein 6g / Fat 3g / Sugar 17g. 71.

Kiwi Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 9 Ingredients: 12 cups kiwi fruit 2 cups of sugar 1 tablespoon pectin Directions: 1) First, remove the kiwi peel altogether. Be careful because the peel contains a lot of fiber and is hairy. This is not suitable for making a jam, so remove it altogether. 2) If the kiwifruit you have is ripe, you may consider not putting sugar. Otherwise, proceed tranquility following the directions. 3) Transfer your kiwifruit to the saucepan. 4) Add the sugar and pectin and start cooking over medium heat. Then, as the boiling increases, lower the heat to low. 5) When the mixture is thick, turn off the heat and transfer the hot jam into sterilized glass jars. Close tightly and invert. 6) When cool, proceed to boil the jar. Store in the pantry for 13 months. Nutritional Values: Calories: 166 kcal / Carbohydrates 33g / Protein 8g / Fat 2g / Sugar 24g. 72.

Pearl Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 14 Ingredients:

25 pears 1 cup sugar Directions: 1) Wash your pears thoroughly and remove any black or moldy pears. 2) If you have very ripe pears available, there is no need to add sugar; your jam will already be well-sweetened. 3) Peel the pears and save the skins. Now transfer the pears with the peels to a saucepan. 4) Add the sugar and begin to cook over medium heat. Then, as the boiling increases, lower the heat to low. 5) When the mixture is thick, turn off the heat and remove the peels with kitchen tongs. Transfer the hot jam to sterilized glass jars. Close tightly and invert. 6) When cool, proceed to boil the jar. Store in the pantry for up to 16 months. Nutritional Values: Calories: 132 kcal / Carbohydrates 28g / Protein 7g / Fat 1g / Sugar 19g. 73.

Mandarin Marmaladed

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 10 Ingredients: 15 tangerines, clementines 3 cups sugar 1 teaspoon artificial pectin Directions: 1) Wash your tangerines thoroughly and remove the outside of the peel. The white part in your mandarins is valuable because it serves as a thickener. If your mandarins have little pectin, then a tablespoon of pectin must be added. 2) Also, sugar; if your mandarins are very sweet, you can avoid adding them to your recipe. 3) Now transfer the mandarins to a saucepan. 4) Add the sugar and begin to cook over medium heat. Then, as the boiling

increases, lower the heat to low. 5) When the mixture is thick, turn off the heat and remove the peels with kitchen tongs. Transfer the hot jam to sterilized glass jars. Close tightly and invert. 6) When cool, proceed to boil the jar. Store in the pantry for 13 months. Nutritional Values: Calories: 112 kcal / Carbohydrates 44g / Protein 9g / Fat 3g / Sugar 20g.

74.

Blueberry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 8 cups blueberries 7 cups sugar 2 tablespoons of artificial pectin Directions: 1) Wash blueberries thoroughly, discarding any that have already opened or are acidic. Make sure they are closed because the open ones may be acidic. 2) Now transfer the blueberries to a saucepan. 3) Add the sugar and pectin and begin cooking over medium heat. Then, as the boiling increases, lower the heat to low. 4) When the mixture is thick, turn off the heat and remove the peels with kitchen tongs. Transfer the hot jam to sterilized glass jars. Close tightly and invert. 5) When cool, proceed to boil the jar. Store in the pantry for up to 15 months. Nutritional Values: Calories: 100 kcal / Carbohydrates 28g / Protein 11g / Fat 1g / Sugar 28g.

75.

Onion Jam

Prep Time 50 mins/ Cooking time: 40 mins / Serving size: 8 Ingredients:

12 medium-sized onions 4 cups of sugar 1 tablespoon of artificial pectin Directions: 1) Discard the outer skin of the onions, then wash them thoroughly by dipping them. 2) Now transfer the onions to a saucepan. 3) Add the sugar and pectin and begin cooking over medium heat. Then, as the boiling increases, lower the heat to low. As it boils, the robust and annoying flavor of the onion is evaporated, and the pleasant, sweet aroma remains. Therefore, you may need to cook the onion for a few more minutes. 4) When the mixture is thick, turn off the heat and remove the peels with kitchen tongs. Transfer the hot jam to sterilized glass jars. Close tightly and invert. 5) When cool, proceed to boil the jar. Store in the pantry for up to 12 months. Nutritional Values: Calories: 94 kcal / Carbohydrates 26g / Protein 13g / Fat 1g / Sugar 29g. 76.

White Plum Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 10 Ingredients: 8 cups white plums 6 cups of sugar Directions: 1) Unlike red, white plums have a lighter, less astringent flavor, so you can safely leave the skin in the pot. 2) Wash the plums thoroughly and remove the seeds. Cut them in half and put them in a pot. 3) Add the sugar and pectin and start cooking over medium heat. Then, as the boiling increases, lower the heat to low. 4) When the mixture is thick, turn off the heat and transfer the hot jam into

sterilized glass jars. Close tightly and invert. 5) When freezing, proceed to boil the jar. 6) Store in the pantry for 8-10 months. Nutritional Values: Calories: 134 kcal / Carbohydrates 33g / Protein 10g / Fat 2g / Sugar 13g. 77.

Hot Chili Pepper Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 5 Ingredients: 2 large red peppers 3 cups small hot peppers 2 cups of sugar 1 tablespoon of artificial pectin Directions: 1) Wash the peppers and chilies thoroughly. Handle the hot peppers carefully and use kitchen gloves. 2) Remove the seeds from the peppers and a good portion of the hot peppers with a knife. The more sources you leave, the more desirable your jam will be. 3) Cut your peppers and hot peppers into small slices. 4) Transfer everything to a casserole and add the pectin and sugar. 5) Start cooking over medium heat; lower the heat and continue stirring vigorously when the mixture thickens. 6) When it reaches the desired density, turn off the flame and let it cool. 7) When cold, transfer the jam to sterilized glass jars, close tightly, and invert. 8) When cold, proceed to boil the jars. 9) Store in your pantry for up to 18 months. Nutritional Values: Calories: 114 kcal / Carbohydrates 29g / Protein 8g / Fat 2g / Sugar 9g 78.

Plum and Ginger Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 2.5 pounds of plums 2 ounces of ginger 2 cups sugar 1 tablespoon artificial pectin Directions: 1) Wash the plums thoroughly and peel the ginger. Be careful not to leave any traces of ginger peel, as it is not ideal for making your jam. 2) The peel of the plums can also be used as a thickener, in which case you can avoid using pectin. 3) Transfer the ginger and plums to a saucepan and add the pectin and sugar. 4) Begin cooking over medium heat; lower the heat and continue stirring vigorously as the mixture thickens. 5) When it reaches the desired density, turn off the flame and allow it to cool. 6) Once cold, transfer the jam into sterilized glass jars, seal tightly and invert. 7) Once cold, proceed to boil the jars. 8) Store in the pantry for up to 14 months. Nutritional Values: Calories: 125 kcal / Carbohydrates 27g / Protein 12g / Fat 2g / Sugar 14g.

79.

Onion and balsamic Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 10 Ingredients: 14 medium onions 1 lb. balsamic vinegar, dark 2.5 cups sugar 2 tablespoons artificial pectin Directions: 1) This jam has an unmistakable and unique flavor; it will be very mild and

sweet. 2) Peel the onions and wash them under running water. Cut each onion into 4 parts and place them in the saucepan. 3) Add the sugar, pectin, and balsamic vinegar. 4) Begin cooking over medium heat; lower the heat and continue stirring vigorously as the mixture thickens. 5) When it reaches the desired density, turn off the flame and allow it to cool. 6) Once cold, transfer the jam into sterilized glass jars, seal tightly and invert. 7) Once cold, proceed to boil the jars. 8) Store in the pantry for up to 13 months. Nutritional Values: Calories: 133 kcal / Carbohydrates 28g / Protein 6g / Fat 2g / Sugar 6g. 80.

Pear and Ginger Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 10 large pears 2 ounces of ginger 1 cup of sugar 1 teaspoon artificial pectin2 tablespoons artificial pectin Directions: 1) Wash the pears thoroughly and peel them. Next, peel the ginger and rinse it in water. 2) Put the pears and peels in the saucepan and add the ginger and sugar. If your pears are ripe and sweet, you may consider not putting sugar. 3) Start cooking over medium heat. When the mixture begins to thicken, lower the heat and continue stirring. 4) When you have achieved the desired density, transfer your compote to sterilized glass jars, seal them tightly and invert. 5) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 6) You can store them in your pantry for up to 14-16 months.

Nutritional Values: Calories: 124 kcal / Carbohydrates 29g / Protein 8g / Fat 2g / Sugar 12g. 81.

Grape and Strawberry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 12 Ingredients: 3 pounds of strawberries 6 pounds white grapes 5 cup sugar 1 tablespoon artificial pectin Directions: 1) Wash the strawberries and grapes thoroughly. Remove the green stem from the strawberries and discard the wilted grapes. Usually, sugar should be added, and its amount depends on the degree of sweetness of the grapes. 2) Put the grapes and strawberries in the saucepan and add the sugar and the pectin. Start cooking over medium heat. When the mixture begins to thicken, lower the heat and continue stirring. 3) If you can, remove some of the grape skins; these are very fibrous and of little use to your compote. 4) When you have achieved the desired density, transfer your compote to sterilized glass jars, seal them tightly and invert. 5) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 6) You can store them in your pantry for up to 12 to 14 months. Nutritional Values: Calories: 156 kcal / Carbohydrates 34g / Protein 8g / Fat 3g / Sugar 13g. 82.

Pear and Cinnamon Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 8 Ingredients: 10 pears 1 apple

1 cinnamon stick 1 cup of sugar Directions: 1) Wash your pears and apple, peel them and keep the peel. Discard the seeds. 2) Grate the cinnamon into a bowl in a blender or help with a grater. 3) Put the pears and apple, peeled and cut into 4, in the saucepan, and add the cinnamon and sugar. 4) Start cooking over medium heat. When the mixture begins to thicken, lower the heat and continue stirring. 5) When you have achieved the desired density, transfer your compote to sterilized glass jars, seal them tightly and invert. 6) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 7) You can store them in your pantry for up to 12 to 14 months. Nutritional Values: Calories: 147 kcal / Carbohydrates 28g / Protein 4g / Fat 1g / Sugar 14g. 83.

Green Tomatoes Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 10 Ingredients: 8 pounds of green tomatoes 12 cups of sugar 1 tablespoon artificial pectin 1 pinch of salt Directions: 1) Wash your tomatoes thoroughly, remove the blackened ones, and cut them into 2 parts. 2) You need to use more sugar in this recipe since tomatoes are a mostly acidic food. 3) Now put them in a saucepan with the sugar, pectin, and salt. 4) Start cooking over medium heat. When the mixture starts to thicken, lower

the heat and keep stirring. 5) If you have a chance, remove the tough outer skin of the tomatoes with kitchen tongs. 6) When you have achieved the desired density, transfer your compote to sterilized glass jars, seal them tightly and invert. 7) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 8) You can store them in your pantry for up to 12-13 months. Nutritional Values: Calories: 105 kcal / Carbohydrates 19g / Protein 8g / Fat 2g / Sugar 13g. 84.

Raspberry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 5 Ingredients: 2.5 pounds of red raspberries 3.5-4 cups of sugar 1 tablespoon artificial pectin Directions: 1) Some varieties of raspberries can be very acidic; adding sugar is the only way to compensate for this acidity. 2) Wash your raspberries thoroughly and remove the green stem and any fibrous parts. 3) Now put them in a saucepan with the sugar and pectin. 4) Start cooking over medium heat. When the mixture starts to thicken, lower the heat and keep stirring. 5) When you have achieved the desired density, transfer your compote to sterilized glass jars, seal them tightly and invert. 6) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 7) You can store them in your pantry for up to 9-11 months. Nutritional Values: Calories: 116 kcal / Carbohydrates 27g / Protein 9g / Fat 1g / Sugar 12g.

85.

Pumpkin Jam

Prep Time 60 mins/ Cooking time: 40 mins / Serving size: 8 Ingredients: 2 large pumpkins 1 cup of sugar 1 teaspoon of artificial pectin Directions: 1) Cut the pumpkin into cubes, careful not to leave any parts of the skin. 2) Pumpkin is a water-rich food, so cooking will take a few minutes longer. It is delightful, so consider whether or not to include sugar. 3) Now put it in a saucepan with the sugar and pectin. 4) Start cooking over medium heat. When the mixture starts to thicken, lower the heat and keep stirring. 5) When you have achieved the desired density, transfer your compote to sterilized glass jars, seal them tightly and invert. 6) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 7) You can store them in your pantry for up to 12 to 14 months. Nutritional Values: Calories: 99 kcal / Carbohydrates 29g / Protein 10g / Fat 1g / Sugar 8g. 86.

Quince Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 9 Ingredients: 5 pounds of quinces 6 cups of sugar 1 teaspoon of artificial pectin Directions: 1) Wash your quinces thoroughly and peel them well. Discard the seeds. The skins, on the other hand, should be kept. 2) Now put your quinces in a saucepan, add the peels, the sugar, and the

pectin. 3) Start cooking over medium heat. When the mixture starts to thicken, lower the heat and keep stirring. 4) When you have achieved the desired density, transfer your compote to sterilized glass jars, seal them tightly and invert. 5) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 6) You can store them in your pantry for up to 7-10 months. Nutritional Values: Calories: 140 kcal / Carbohydrates 41g / Protein 7g / Fat 1g / Sugar 22g. 87.

Chestnut Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 5 Ingredients: 6 cups chestnuts 1 vanilla bean 4 cups sugar 1 teaspoon of artificial pectin Directions: 1) To make a chestnut jam, you need to make a hole or a cut in the skin of the chestnuts. This will allow hot water to get inside the fruit. 2) Wash your chestnuts thoroughly and remove any broken or moldy chestnuts.

3)

Put your chestnuts in a saucepan, and add the vanilla bean, sugar, and pectin. 4) Start cooking over medium heat. When possible, remove the fibrous outer skin from the chestnuts. 5) When the mixture begins to thicken, lower the heat and continue stirring. 6) When you have achieved the desired density, start straining the jam so that only the pulp parts and not the fiber will drop out. Next, transfer your compote to sterilized glass jars, seal them tightly and invert. 7) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 8) You can store them in your pantry for up to 10-13 months. Nutritional Values: Calories: 132 kcal / Carbohydrates 29g / Protein 11g / Fat 2g / Sugar 17g. 88.

Figs and Vanilla Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 8 Ingredients: 3 pounds of figs 1 vanilla stick 1 apple 1 pinch of salt Directions: 1) Wash your figs thoroughly, removing any that are open and moldy. Next, peel the figs and remove the outer skin. Next, wash your apple and peel it, cut it into 4 parts. Keep the peel. 2) Put the figs and apple in a saucepan and add the vanilla bean and salt. 3) Start cooking over medium heat. 4) When the mixture begins to thicken, lower the heat and continue stirring. When you have achieved the desired density, remove the apple peel with tongs. 5) Transfer your compote to sterilized glass jars, seal them tightly and invert. 6) Wait for them to cool, then sterilize them in a new saucepan. Let it cool

slowly. 7) You can store them in your pantry for up to 12-13 months. Nutritional Values: Calories: 150 kcal / Carbohydrates 44g / Protein 12g / Fat 1g / Sugar 29g. 89.

Spice Apple Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 4 Ingredients: 1 lb. red apples 1 lb. yellow apples 1 stick of vanilla 1 tablespoon granulated pepper 1 pinch of salt 1 teaspoon jasmine extract mint leaves, washed basil leaves, washed Directions: 1) Thoroughly wash and peel your apples, save the skin, and remove any blackened parts. 2) Put the apples in a saucepan, and add the vanilla bean, coarse pepper, and salt. 3) Start cooking over medium heat. When the mixture begins to thicken, lower the heat, add the jasmine extract and continue stirring. When you have achieved the desired density, remove the apple peel with tongs. 4) Transfer your compote to sterilized glass jars, add a couple of mint and basil leaves, seal them tightly and invert. 5) Wait for them to cool, then sterilize them in a new saucepan. Let it cool slowly. 6) You can store them in your pantry for up to 10-11 months. Nutritional Values: Calories: 110 kcal / Carbohydrates 28g / Protein 5g / Fat 1g / Sugar 16g.

90.

Rhubarb Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 8 Ingredients: 6 cups rhubarb 3 cups sugar 1 lemon Directions: 1) Wash your rhubarb thoroughly and remove the green leaves. Keep only the red stems. 2) Now cut the stalks the size of an inch and place them in a bowl. Grate in some lemon zest and add its juice. 3) Let it marinate for at least 2 hours. This way, the rhubarb will release liquids. 4) Put the contents of the bowl in a saucepan and add the sugar. 5) Start cooking over medium heat. When the mixture begins to thicken, lower the heat. 6) When you have achieved the desired density, transfer your compote to sterilized glass jars, close tightly, and invert. 7) Wait for it to cool, and then sterilize in a new saucepan. Let it cool slowly. 8) You can store them in your pantry for up to 13 to 14 months. Nutritional Values: Calories: 108 kcal / Carbohydrates 26g / Protein 3g / Fat 0g / Sugar 8g. 91.

Persimmon Jar

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 12 Ingredients: 7 pounds of persimmon 1 teaspoon artificial pectin Directions: 1) Wash your persimmons thoroughly, remove the outer stalk and discard any spoiled or open persimmons. They may be very acidic.

2) Now place the persimmons in a saucepan. 3) Start cooking over medium heat. When the mixture begins to thicken, lower the heat, and remove the skins with tongs. 4) When you have achieved the desired density, transfer your compote to sterilized glass jars, close tightly, and invert. 5) Wait for it to cool, and then sterilize in a new saucepan. Let it cool slowly. 6) You can store them in your pantry for up to 11 to 13 months. Nutritional Values: Calories: 119 kcal / Carbohydrates 29g / Protein 6g / Fat 3g / Sugar 12g.

92.

Bitter Orange Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 2.5 pounds of bitter oranges 8 cups of sugar 1 lemon 1 teaspoon artificial pectin Directions: 1) Wash your oranges thoroughly and discard any moldy ones. 2) Peel the outside of your oranges and keep the white parts. 3) Put the oranges in a saucepan, and add the sugar, pectin, and lemon. 4) Start cooking over medium heat. When the mixture begins to thicken, lower the heat, and remove any seeds with a strainer. 5) When you have achieved the desired density, transfer your compote to sterilized glass jars, close tightly, and invert. 6) Wait for it to cool, and then sterilize in a new saucepan. Let it cool slowly. 7) You can store it in your pantry for up to 14-16 months. Nutritional Values: Calories: 128 kcal / Carbohydrates 31g / Protein 7g / Fat 2g / Sugar 13g. 93.

Peach and Lavender Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 10 peaches 1 tablespoon lavender extract 1 tablespoon pectin juice of 1 lemon 2 cups sugar a few mint leaves Directions: 1) Wash your peaches thoroughly and peel them. Remove the inner seed and cut them into 4 parts. 2) Now put the peaches in a saucepan, and add the sugar, pectin, and lemon juice. 3) Start cooking over medium heat. When the mixture begins to thicken, lower the heat, and add the lavender extract 4) When you have achieved the desired density, transfer your compote to sterilized glass jars, add the mint, seal, and invert. 5) Wait for it to cool, and then sterilize in a new saucepan. Let it cool slowly. 6) You can store them in your pantry for up to 12-13 months. Nutritional Values: Calories: 116 kcal / Carbohydrates 29g / Protein 4g / Fat 1g / Sugar 8g. 94.

Redcurrant and Blueberry Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 7 Ingredients: 3 pounds of blueberries 3 pounds red currants 5.5 pounds of sugar 1 tablespoon artificial pectin Directions: 1) Blueberries and currants tend to be acidic fruits, so more sugar should be

used 2) Wash the blueberries and currants and put them in a bowl. Remove any fibrous parts and external bodies. 3) Now put the fruit in a saucepan and add the sugar and pectin. 4) Cook over medium heat; lower the heat and keep stirring when it thickens. 5) When they have reached the desired density, turn off the heat and transfer them to your sterilized jars. 6) Now put the peaches in a saucepan, and add the sugar, pectin, and lemon juice. 7) Let them cool slowly. 8) You can store them in your pantry for up to 18 months. Nutritional Values: Calories: 138 kcal / Carbohydrates 32g / Protein 4g / Fat 2g / Sugar 21g. 95.

Ananas Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 8 Ingredients: 2 pineapples 3 cups sugar 1 apple Directions: 1) Pineapple is a relatively acidic and very juicy fruit. To evaluate the amount of sugar, including how ripe it is. 2) Peel the pineapple by removing the fibrous skin and green head. Cut it into coarse slices. Wash and peel the apple and cut it into 4 parts. The peel should not be thrown away. 3) Put the pineapple and apple in a saucepan and add the apple peel and sugar. 4) Cook over medium heat. When it thickens, lower the heat and remove the apple peel; keep stirring. 5) When it reaches the desired density, turn off the heat and transfer it to your sterilized jars.

6) Let them cool slowly. 7) You can store them in your pantry for up to 11 months. Nutritional Values: Calories: 119 kcal / Carbohydrates 27g / Protein 3g / Fat 1g / Sugar 20g. 96.

Grape Spicy Red Jam

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 2 pounds of white grapes 2 cups of sweet strawberries 1 tablespoon cinnamon extract 1 apple cloves a few fresh mint leaves 4 cups sugar Directions: 1) Wash the grapes and strawberries thoroughly. Remove the green stem and peel the apple, retaining the skin. 2) Put the grapes and strawberries in the saucepan and add the apple with the peel and sugar. 3) Add the cinnamon extract and start cooking over medium heat. Remember to stir occasionally. 4) When your compote starts to thicken, turn down the heat, remove the apple skins, and if you can, also some grapes with kitchen tongs. 5) As soon as it is ready, put it in the sterilized jars, add a few mint leaves and the cloves and close tightly. 6) Turn upside down and wait for it to cool completely. 7) Now proceed with the sterilization in a new saucepan and let it cool slowly. 8) Store in your pantry for about 14 months. Nutritional Values: Calories: 123 kcal / Carbohydrates 29g / Protein 8g / Fat 1g / Sugar 17g.

97.

Citrus Marmalade

Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 9 Ingredients: 1 lemon 8 sweet oranges 6 tangerines 1 grapefruit 3 cups sugar Directions: 1) Peel the oranges, tangerines, and grapefruit, keeping the white part. 2) Put the citrus in a saucepan and add the squeezed lemon and sugar. 3) Start cooking over medium heat. Remember to stir occasionally. 4) When your compote thickens, lower the heat, and remove the seeds with a spoon. 5) Once it is ready, put it in sterilized jars and seal tightly. 6) Turn upside down and wait for it to cool completely. 7) Now proceed with the sterilization in a new saucepan and let it cool slowly. 8) Store in your pantry for about 18 months. Nutritional Values: Calories: 144 kcal / Carbohydrates 35g / Protein 9g / Fat 1g / Sugar 12g.

98.

Pomegranate Marmalade

Prep Time 60 mins/ Cooking time: 30 mins / Serving size: 5 Ingredients: 10 large pomegranates 1 lemon 3 cups of sugar 1 apple 4 cups sugar

Directions: 1) Wash and peel the apple, remove the seeds and cut it into 4 parts. The peel should not be thrown away. 2) Cut up the pomegranate and put the red kernels in a large bowl. 3) Add the lemon juice to the bowl and let it sit for a few minutes. 4) Put the pomegranates, apple, and sugar in a pot, and add the apple skins. 5) Start cooking over medium heat. Remember to stir occasionally. 6) When your compote thickens, lower the heat, and remove the apple peel with kitchen tongs. 7) Once it is ready, put it in sterilized jars and seal tightly. 8) Turn upside down and wait for it to cool completely. 9) Now proceed with the sterilization in a new saucepan and let it cool slowly. 10) Store in your pantry for about 16 months. Nutritional Values: Calories: 108 kcal / Carbohydrates 27g / Protein 5g / Fat 2g / Sugar 16g. 99.

Apple and Orange Marmalade and Pink Pepper

Prep Time 60 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 4 pounds yellow apples 2 oranges 4 cups sugar 2 tablespoons pink peppercorns Directions: 1) Wash your fruit thoroughly, peel the oranges and take the segments. Peel the apples and remove the skin. 2) Take the parts of the oranges and mash them with a masher so that you get only liquid and not the seeds. 3) Transfer the pureed oranges and apples to a saucepan. Add the sugar and pink peppercorns. 4) Start cooking over medium heat. Remember to stir occasionally.

5) When your compote starts to thicken, turn down the heat. 6) Once it is ready, put it in sterilized jars and seal tightly. 7) Turn upside down and wait for it to cool completely. 8) Now proceed with the sterilization in a new saucepan and let it cool slowly. 9) Store in your pantry for about 15 to 17 months. Nutritional Values: Calories: 99 kcal / Carbohydrates 22g / Protein 4g / Fat 1g / Sugar 12g. 100. Pink Grapefruit Jam Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 9 Ingredients: 5 large pink grapefruits 6 cups of sugar 1 lemon 1 apple Directions: 1) Pink grapefruit is a citrus fruit typical of southern Europe. Its natural properties are unique, but its taste is often bitter and slightly sour. For this reason, a significant amount of sugar is needed to neutralize the bitterness. 2) Wash your pink grapefruit and peel it. Try to extract the segments. Next, wash your apple, cut off the peel, save it, and divide it into 4 parts. 3) Transfer the grapefruit and apple to a saucepan. Add the sugar and lemon juice. 4) Start cooking over medium heat. Remember to stir occasionally. 5) When your compote thickens, lower the heat and remove the apple skins with kitchen tongs. 6) Once it is ready, put it in sterilized jars and seal tightly. 7) Turn upside down and wait for it to cool completely. 8) Now proceed with the sterilization in a new saucepan and let it cool slowly. 9) Store in your pantry for about 14 months.

Nutritional Values: Calories: 110 kcal / Carbohydrates 21g / Protein 6g / Fat 2g / Sugar 18g.

101. Asparagus Jam Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 5 Ingredients: 2.5 pounds of asparagus 3.5 cups of sugar 1 teaspoon pectin Directions: 1) Asparagus is a vegetable with renowned properties that are good for your health. But they turn out to be bitter. 2) Wash the asparagus thoroughly and cut off the stalks. Scoop out the tips. 3) Put the asparagus and sugar in a saucepan and add a tablespoon of pectin. 4) Start cooking over medium heat. Remember to stir occasionally. 5) When your compote thickens, lower the heat and remove the apple skins with kitchen tongs. 6) Once it is ready, put it in sterilized jars and seal tightly. 7) Turn upside down and wait for it to cool completely. 8) Now proceed with the sterilization in a new saucepan and let it cool slowly. 9) Store in your pantry for about 15 months. Nutritional Values: Calories: 110 kcal / Carbohydrates 21g / Protein 6g / Fat 2g / Sugar 18g. 102. Rhubarb Jam with Apples and Ginger Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 3 large bunches of rhubarb 4 apples

2 ounces of ginger 3 cups of sugar Directions: 1) Wash the rhubarb thoroughly and save the leaves for another recipe. Next, take the red stalks and put them in a bowl. 2) Peel the apples and keep the skins. 3) Peel the ginger and cut it into small pieces. 4) Now put the ingredients in a saucepan and add the sugar. 5) Start cooking over medium heat. Remember to stir occasionally. 6) When your compote thickens, lower the heat and remove the apple skins with kitchen tongs. 7) Once it is ready, put it in sterilized jars and seal tightly. 8) Turn upside down and wait for it to cool completely. 9) Now proceed with the sterilization in a new saucepan and let it cool slowly. 10) Store in your pantry for about 17 months. Nutritional Values: Calories: 104 kcal / Carbohydrates 19g / Protein 5g / Fat 1g / Sugar 21g.

103. Orange and Pomegranate Marmaladed Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 6 Ingredients: 4 pomegranates 5 oranges 2 apples 6 cups of sugar Directions: 1) Wash the oranges, pomegranates, and apples thoroughly. 2) Peel the fruit and keep the apple peel 3) Cut the apples into 4 parts, take the orange wedges and patiently place the

red pomegranate kernels in a large bowl. 4) Put the fruit in a saucepan and add sugar and apple peel. 5) Start cooking over medium heat. Remember to keep stirring. 6) When the compote thickens, lower the heat, and continue stirring without stopping. 7) When it reaches the desired density, remove the peels from the apple with kitchen tongs. 8) Pour the compote into your sterilized glass jars, seal tightly and turn upside down, 9) Wait for it to cool down; proceed with sterilizing the jars in another saucepan. 10) Let it cool slowly and store it in your pantry for 14 months. Nutritional Values: Calories: 114 kcal / Carbohydrates 22g / Protein 9g / Fat 2g / Sugar 23g. 104. Peach Syrup with Vanilla Prep Time 20 mins/ Cooking time: 30 mins / Serving size: 8 Ingredients: 15 large white peaches 1 vanilla bean 3 cups of sugar Directions: 1) Wash the peaches thoroughly and peel them. Cut them into 4 parts each and remove the internal seed. 2) Put the peaches in a saucepan and add the sugar and vanilla. 3) Start cooking over medium heat. Remember to keep stirring. 4) When the compote thickens, lower the heat, and continue stirring without stopping. 5) When it reaches the desired density, remove the vanilla bean and pour the compote into a glass bowl. 6) Now pass your compote in a strainer and collect the liquids. 7) Now put the liquid in your sterilized glass jars, seal tightly and turn them

upside down, 8) Wait for it to cool down; proceed with sterilizing the jars in another saucepan. 9) Let it cool slowly and store it in your pantry for 18 months. Nutritional Values: Calories: 123 kcal / Carbohydrates 24g / Protein 10g / Fat 3g / Sugar 28g. 105. Strawberry and lemon Jam Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 11 Ingredients: 2 lemons 7 pounds of strawberries 4 cups of sugar 1 tablespoon of pectin Directions: 1) Wash your fruit thoroughly, remove the green stalk from the strawberries, and cut them in half. Next, grate the lemon in one bowl and squeeze its juice into another. 2) Put the strawberries in a saucepan and add the sugar and pectin. 3) Start cooking over medium heat; remember to keep stirring. 4) When the compote thickens, lower the heat, and continue stirring without stopping. 5) Add the lemon juice and zest. 6) When it reaches the desired density, remove the vanilla bean and pour the compote into a glass bowl. 7) Now pass your compote in a strainer and collect the liquids. 8) Now put the liquid in your sterilized glass jars, seal tightly and turn them upside down, 9) Wait for it to cool down; proceed with sterilizing the jars in another saucepan. 10) Let it cool slowly and store it in your pantry for 17-19 months. Nutritional Values: Calories: 123 kcal / Carbohydrates 24g / Protein 10g /

Fat 3g / Sugar 28g.

106. Mandarin Jam Prep Time 40 mins/ Cooking time: 30 mins / Serving size: 8 Ingredients: 5 pounds of ripe tangerines 1 lemon 1 apple Directions: 1) Wash the fruit thoroughly. Peel the apple and keep the peel, cut it into 4 parts. Peel the mandarin and keep the white parts. 2) Squeeze the lemon and grate it into a bowl. 3) Put all the ingredients in the saucepan and add the apple peels. 4) Start cooking over medium heat; remember to keep stirring. 5) When the compote thickens, lower the heat, and continue stirring without stopping. 6) When it reaches the desired density, remove the peel from the apple with kitchen tongs and pour the compote into a glass bowl. 7) Now pass your compote in a strainer and collect the liquids. 8) Now put the liquid in your sterilized glass jars, seal tightly and turn them upside down, 9) Wait for it to cool down; proceed with sterilizing the jars in another saucepan. 10) Let it cool slowly and store it in your pantry for 15 months. Nutritional Values: Calories: 144 kcal / Carbohydrates 29g / Protein 14g / Fat 1g / Sugar 19g. 107. Lemon and Apple Jam Prep Time 3 hours / Cooking time: 30 mins / Serving size: 6 Ingredients:

3 apples 10 lemons 3 cups of sugar 1 pinch of salt Directions: 1) Wash the fruit thoroughly. Peel the apple and keep the peel, cut it into 4 parts. 2) Cut the lemons into slices and soak them in water and salt for 2 hours. 3) Drain the water and put the lemons with apples and sugar in a saucepan. Also, add the apple peels. 4) Start cooking over medium heat. Remember to keep stirring. 5) When the compote thickens, lower the heat, and continue stirring without stopping. 6) When it reaches the desired density, remove the peel from the apple with kitchen tongs and pour the compote into a glass bowl. 7) Now pass your compote in a strainer and collect the liquids. 8) Now put the liquid in your sterilized glass jars, seal tightly and turn them upside down, 9) Wait for it to cool down; proceed with sterilizing the jars in another saucepan. 10) Let it cool slowly and store it in your pantry for 21 months. Nutritional Values: Calories: 133 kcal / Carbohydrates 30g / Protein 8g / Fat 1g / Sugar 18g.

James & Jellies

108. Kiwi Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 10 Ingredients: 3.5 pounds of kiwifruit 4 cups of sugar 1 ounce isinglass 2 tablespoons of cornstarch Directions: 1. First, prepare the isinglass by soaking it for about 10 minutes. 2. Then, peel the kiwis and cut them into pieces. 3. Blend the kiwifruit with an immersion blender, adding sugar and corn starch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 4-5 days. 8. You can add powdered sugar before serving. Nutritional Values: Calories: 77 kcal / Carbohydrates 12g / Protein 21g / Fat

1g / Sugar 5g. 109. Apple Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 9 Ingredients: 4 pounds of apples 4 cups of sugar 1.5-ounce isinglass 2 tablespoons of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Next, peel the apples and cut them into quarters. 3. With an immersion blender, blend the apples by adding sugar and corn starch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan. Add a little water. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 5 days. 8. You can add powdered sugar before serving or eat directly as well. Nutritional Values: Calories: 74 kcal / Carbohydrates 11g / Protein 19g / Fat 1g / Sugar 7g. 110. Pear Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 6 Ingredients: 8 large pears 3.5 cups of sugar 1.3-ounce isinglass 2 tablespoons of cornstarch

Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Next, peel the pears and cut them in half. 3. Blend the pears with an immersion blender and add sugar and cornstarch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 5 days. 8. You can add powdered sugar before serving or eat directly as well. Nutritional Values: Calories: 72 kcal / Carbohydrates 10g / Protein 15g / Fat 1g / Sugar 8g. 111. Lemon Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 7 Ingredients: 11 lemons 5 cups of sugar 2-ounce isinglass 2 tablespoons of cornstarch 1 pinch of salt Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Wash the lemons well and cut them into small slices 3. Transfer the lemons to a hand blender and add the sugar and corn starch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan; add a little water and salt. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly.

6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 10 days. 8. You can add powdered sugar before serving or eat directly as well. Nutritional Values: Calories: 72 kcal / Carbohydrates 10g / Protein 15g / Fat 1g / Sugar 8g. 112. Orange Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 15 Ingredients: 25 oranges 8 cups of sugar 3-ounce isinglass 2 tablespoons of cornstarch 1 pinch of salt Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Wash the oranges and remove the outer peel. Next, take each wedge and cut it into 3 parts. 3. Now transfer the oranges to a hand blender and add the sugar and corn starch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 8 days. 8. You can add powdered sugar before serving or eat directly as well. Nutritional Values: Calories: 69 kcal / Carbohydrates 8g / Protein 13g / Fat 1g / Sugar 7g.

113. Currant Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 8 Ingredients: 8 cups of currants 8 cups of sugar 1 ounce isinglass 1 tablespoon of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Wash the currants in an immersion blender; add the sugar and cornstarch. Blend thoroughly. 3. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 4. Add the isinglass and make sure it melts properly. 5. Now prepare the silicone molds to pour your jellies and start filling them. 6. Let them cool and refrigerate for 5 days. Nutritional Values: Calories: 72 kcal / Carbohydrates 12g / Protein 11g / Fat 1g / Sugar 8g. 114. Raspberry Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 5 Ingredients: 8 cups of raspberries 6 cups of sugar 1 ounce isinglass 1 tablespoon of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Wash the raspberries and put them in an immersion blender. Add the sugar and cornstarch. Blend thoroughly.

3. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 4. Add the isinglass and make sure it melts properly. 5. Now prepare the silicone molds to pour your jellies and start filling them. 6. Let them cool and refrigerate for 6 days. Nutritional Values: Calories: 66 kcal / Carbohydrates 11g / Protein 7g / Fat 1g / Sugar 11g.

115. Blackberry Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 14 Ingredients: 9 cups of Blackberries 7 cups of sugar 2-ounce isinglass 2 tablespoons of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Wash the blackberries, eliminate the foreign parts, put them in an immersion blender, and add the sugar and corn starch. Blend thoroughly. 3. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 4. Add the isinglass and make sure it melts properly. 5. Now prepare the silicone molds to pour your jellies and start filling them. 6. Let them cool and refrigerate for 6 days. 7. Sprinkle with powdered sugar before serving. Nutritional Values: Calories: 71 kcal / Carbohydrates 13g / Protein 14g / Fat 2g / Sugar 13g.

116. Fig Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 20 Ingredients: 8 pounds of figs 3-ounce isinglass 3 tablespoons of corn starch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Peel the figs, completely removing the peel and moldy or open figs. 3. Transfer the pulp into an immersion blender and add the sugar and cornstarch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 9 days. Nutritional Values: Calories: 99 kcal / Carbohydrates 14g / Protein 8g / Fat 3g / Sugar 32g.

117. Mint Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 12 Ingredients: 8 cups of mint leaves Zest of 1 lemon 2 cups of sugar 2-ounce isinglass 2 tablespoons of cornstarch Directions: 8. Wash the mint thoroughly and be sure to remove the stems. Take only

the leaves. 9. Prepare the isinglass by soaking it for about 10 minutes. 10. Place the leaves in a hand blender and add the sugar, lemon zest and cornstarch. Blend thoroughly. 11. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 12. Add the isinglass and make sure it melts properly. 13. Now prepare the silicone molds to pour your jellies and start filling them. 14. Let them cool and refrigerate for 11 days. 15. Add the icing sugar before serving to taste. Nutritional Values: Calories: 50 kcal / Carbohydrates 12g / Protein 8g / Fat 1g / Sugar 11g. 118. Zucchini Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 16 Ingredients: 22 zucchini 4 cups of sugar 2-ounce isinglass 1 tablespoon of cornstarch Directions: 1. Peel the courgettis and cut them into rings first, then each slice into 2 parts. Only grate the peel of 1 courgetti after washing it thoroughly. 2. Prepare the isinglass by soaking it for about 10 minutes. 3. Put the zucchini in an immersion blender and add the sugar and cornstarch. Blend thoroughly. 4. Transfer the mixture into a small saucepan; add water and the grated peel. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them.

7. Let them cool and refrigerate for 5 days. 8. Add the icing sugar before serving to taste. Nutritional Values: Calories: 56 kcal / Carbohydrates 14g / Protein 9g / Fat 1g / Sugar 8g. 119. Banana Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 8 Ingredients: 10 bananas 2 cups of sugar 2-ounce isinglass 1 tablespoon of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Peel the bananas in the hand blender; add the sugar and cornstarch. Blend thoroughly. 3. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 4. Add the isinglass and make sure it melts properly. 5. Now prepare the silicone molds to pour your jellies and start filling them. 6. Let them cool and refrigerate for 3 days. 7. Add the icing sugar before serving to taste. 8. To keep it from blackening, you can add the juice of half a lemon to your blender. This way, even in the refrigerator, they will not darken immediately. Nutritional Values: Calories: 77 kcal / Carbohydrates 13g / Protein 5g / Fat 2g / Sugar 14g. 120. Avocado Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 10 Ingredients:

8 avocados 3 cups of sugar 2-ounce isinglass 1 tablespoon of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Peel the avocado, remove the seed and cut it into quarters. 3. Put the avocado in an immersion blender and add the sugar and cornstarch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 10 days. 8. Add the icing sugar before serving to taste. Nutritional Values: Calories: 87 kcal / Carbohydrates 15g / Protein 12g / Fat 4g / Sugar 18g. 121. Melon Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 15 Ingredients: 6 yellow melons 4 cups of sugar 3-ounce isinglass 2 tablespoons of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Peel the melon and altogether remove the outside and seeds. Create homogeneous slices and then cut them into 3 parts. 3. Put the melon in an immersion blender and add the sugar and corn

starch. Blend thoroughly. 4. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 6 days. Nutritional Values: Calories: 68 kcal / Carbohydrates 14g / Protein 4g / Fat 2g / Sugar 14g. 122. Grapefruit Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 12 Ingredients: 5 large grapefruits 6 cups of sugar 2-ounce isinglass 2 tablespoons of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Peel the grapefruit and remove the outside altogether. Take the wedges, put them in an immersion blender, and add the sugar and cornstarch. Blend thoroughly. 3. Now transfer the mixture into a small saucepan; add a little water. It is unnecessary to bring to a boil, but only heat. 4. Add the isinglass and make sure it melts properly. 5. Now prepare the silicone molds to pour your jellies and start filling them. 6. Let them cool and refrigerate for 8 days. Nutritional Values: Calories: 78 kcal / Carbohydrates 9g / Protein 3g / Fat 1g / Sugar 13g. 123. Jasmine Jelly

Prep Time 20 mins / Cooking time: 10 mins / Serving size: 6 Ingredients: 3 cups of jasmine flowers 1 vanilla bean 2 cups of sugar 1 ounce isinglass 2 tablespoons of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Wash the jasmine flowers in a hand blender; add the sugar and corn starch. Blend thoroughly. 3. Now transfer the mixture into a small saucepan; add the vanilla bean and a little water. It is unnecessary to bring to a boil, but only heat. 4. Add the isinglass and make sure it melts properly. 5. Now prepare the silicone molds to pour your jellies and start filling them. 6. Let them cool and refrigerate for 6 days. Nutritional Values: Calories: 88 kcal / Carbohydrates 11g / Protein 4g / Fat 2g / Sugar 9g. 124. Mandarin Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 18 Ingredients: 32 mandarins 3-ounce isinglass 2 tablespoons of cornstarch Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Peel the tangerines and also remove the white parts. 3. Put the wedges in the hand blender; add the sugar and cornstarch. Blend thoroughly.

4. Now transfer the mixture into a small saucepan, add the vanilla bean Add a little water. It is unnecessary to bring to a boil, but only heat. 5. Add the isinglass and make sure it melts properly. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 9 days. Nutritional Values: Calories: 82 kcal / Carbohydrates 13g / Protein 6g / Fat 1g / Sugar 11g. 125. Red Berry Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 6 Ingredients: 4 cups of red berries 1 cup of wine 2 cups of sugar 1 ounce isinglass 1 tablespoon of cornstarch Directions: 1. Wash your red berries and remove them from the twigs. 2. Next, prepare the isinglass by soaking it for about 10 minutes. 3. Put the berries in a saucepan with the wine and cook for about 20 minutes. 4. After cooking, strain the juice and put it back in the pot. 5. This time also adds the sugar, isinglass, and corn starch. It is unnecessary to bring to a boil, but only heat. 6. Now prepare the silicone molds to pour your jellies and start filling them. 7. Let them cool and refrigerate for 4 days. Nutritional Values: Calories: 110 kcal / Carbohydrates 12g / Protein 8g / Fat 2g / Sugar 13g. 126. Garlic Jelly

Prep Time 20 mins / Cooking time: 10 mins / Serving size: 15 Ingredients: 12 heads of garlic 3 cups of sugar 1 ounce isinglass 1 tablespoon of cornstarch 1 pinch of salt Directions: 1. Prepare the isinglass by soaking it for about 10 minutes. 2. Then, peel the garlic cloves and wash them quickly. 3. Put them in a small saucepan and add a little water; cook over low heat for a few minutes (4-6). 4. Now put the garlic in an immersion blender, add the sugar and corn starch, and a pinch of salt. Blend gently. 5. Put the mixture in a saucepan and add a drizzle of water and the isinglass. Cook for about 10 minutes without bringing it to a boil. 6. Pour your jelly into the silicone molds and start filling them. 7. Let them cool and refrigerate for 6 days. Nutritional Values: Calories: 99 kcal / Carbohydrates 12g / Protein 5g / Fat 2g / Sugar 9g.

127. White Onion Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 12 Ingredients: 10 large onions 2.5 cups of sugar 1 ounce isinglass 1 tablespoon of cornstarch 1 pinch of salt Directions:

1. Prepare the isinglass by soaking it for about 10 minutes. 2. Peel your onions and cut them into 4 parts each 3. In an immersion blender, put the onions with the sugar, add the cornstarch, and blend. 4. Blend until it forms a creamy and homogeneous mixture. 5. Transfer the mixture into a saucepan and add a pinch of salt. 6. Onions contain a lot of liquids in them, so there is no need to add water. 7. Add the isinglass, stir and start heating. 8. It is not necessary to bring it to a boil. 9. Pour your jelly into the silicone molds and start filling them. 10. Let them cool and refrigerate for 7 days. 11. Before serving, you can sprinkle powdered sugar on top. Nutritional Values: Calories: 66 kcal / Carbohydrates 8g / Protein 6g / Fat 1g / Sugar 12g. 128. Red Onion Jelly Prep Time 8 hours / Cooking time: 10 mins / Serving size: 6 Ingredients: 5 large, red onions 1 cup of sugar 1 tablespoon isinglass 1 tablespoon of cornstarch 1 pinch of salt Directions: 1. Peel your onions and cut them into quarters. 2. In a large bowl, soak the onions with a pinch of salt, and leave them overnight. 3. Prepare the isinglass by soaking it for about 10 minutes. 4. After soaking, drain the onions and transfer them to an immersion blender; add the sugar and cornstarch and blend. 5. Blend until it forms a creamy and homogeneous mixture.

6. Now transfer the mixture to a saucepan and add the gelatin. 7. Add a drizzle of water if you deem it necessary, give it a stir and start heating. 8. It is not necessary to bring it to a boil. 9. Pour your jelly into the silicone molds and start filling them. 10. Let them cool and refrigerate for 7 days. 11. Before serving, you can sprinkle powdered sugar on top. Nutritional Values: Calories: 62 kcal / Carbohydrates 5g / Protein 7g / Fat 1g / Sugar 10g. 129. Persimmon Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 18 Ingredients: 12 pounds of persimmon 2 oz of isinglass 2 tablespoons of cornstarch Directions: 1. Wash your persimmons thoroughly, remove the green stalks and throw away any open or moldy. 2. Put the persimmon pulp in a saucepan and discard the peel. 3. Add the cornstarch and isinglass. 4. Add a drizzle of water if you deem it necessary, give it a stir and start heating. 5. It is not necessary to bring it to a boil. 6. Pour your jelly into the silicone molds and start filling them. 7. Let them cool and refrigerate for 12 days. Nutritional Values: Calories: 88 kcal / Carbohydrates 12g / Protein 3g / Fat 2g / Sugar 14g. 130. Pumpkin Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 10

Ingredients: 2 large pumpkins 1 cup of sugar 2 oz of isinglass 1 tablespoon of cornstarch 1 drizzle of vinegar Directions: 1. Thoroughly peel the pumpkin, remove any fiber, and cut it in half. 2. Eliminate the seeds and the innermost part. 3. Now cut each pumpkin into slices. 4. Transfer the squash to a blender and start blending. You will need to go through several steps and try to fill your blender to 80% for the best results. The final mixture must be homogeneous. Pumpkin loses a lot of liquid when blended, don't throw it away. 5. Put the blended pumpkin in a saucepan, add a vinegar drizzle, and mix. 6. If there are too many liquids, remove them with a colander; otherwise, add the sugar and cornstarch. 7. Stir evenly and at the end, add the gelatin prepared earlier. 8. Start heating slightly. 9. Pour your jelly into the silicone molds and start filling them. 10. Let them cool and refrigerate for up to 5 days. Nutritional Values: Calories: 69 kcal / Carbohydrates 13g / Protein 6g / Fat 1g / Sugar 12g. 131. Peach Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 14 Ingredients: 12 peaches 1 cup of sugar 3 oz of isinglass 2 tablespoons of cornstarch

Directions: 1. Wash and peel the peaches, cut them into 4 parts, and discard the seed. 2. Prepare the isinglass by soaking it for about 10 minutes. 3. Transfer the beauty to a blender and start blending. 4. As the mixture begins to become more and more homogeneous, add the sugar and corn starch. 5. Transfer the peaches and liquids to a saucepan, add the sugar, start heating and stir. 6. Add isinglass, continue heating but do not bring to a boil. 7. When it reaches the desired density, turn off the heat. 8. Pour your jelly into the silicone molds and start filling them. 9. Let them cool and refrigerate for up to 6 days. Nutritional Values: Calories: 72 kcal / Carbohydrates 14g / Protein 5g / Fat 1g / Sugar 9g. 132. Apricot Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 20 Ingredients: 56-64 Apricots 2 cups of sugar 3 oz of isinglass 2 tablespoons of cornstarch Directions: 1. Carefully wash the apricots, cut them in half, and remove the inner seed. 2. Now put the apricots in a blender; blend thoroughly until a homogeneous mixture is formed. 3. If there are too many apricots, repeat this step several times. 4. Transfer the apricot puree to a saucepan, add the cornstarch and sugar and mix to incorporate all the ingredients. 5. Add the gelatin prepared earlier and start heating slightly, without bringing it to a boil.

6. Turn off the heat when your mixture reaches the desired density and transfer your jellies into a large mold or silicone cup. 7. Wait for them to cool, and then refrigerate for up to 9 days. 8. Add powdered sugar to taste before serving. Nutritional Values: Calories: 65 kcal / Carbohydrates 12g / Protein 9g / Fat 2g / Sugar 14g. 133. Apple and Blackberry Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 12 Ingredients: 8 cups of blackberry 3 yellow apples 6 cups of sugar 1 tablespoon of cornstarch 2 tablespoons of gelatin Directions: 1. Wash the blackberries and apples thoroughly; put the blackberries in a bowl, remove the foreign fibers while peeling the apples, and cut them into 4, do not throw away the peel; eliminate the seeds. 2. Prepare your isinglass by soaking it for about 10 minutes. 3. In an immersion blender, blend the blackberries and the apples separately. 4. Put the 2 purees in a saucepan, and add the sugar, corn starch, and gelatin. 5. Stir and start heating. Do not bring to a boil. 6. Turn off the heat when your mixture reaches the desired density and transfer your jellies into a large mold or silicone cup. 7. Wait for them to cool, and then refrigerate for up to 7 days. 8. Add powdered sugar to taste before serving. Nutritional Values: Calories: 89 kcal / Carbohydrates 15g / Protein 4g / Fat 1g / Sugar 16g.

134. Tomato and Lemon Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 7 Ingredients: 10 large tomatoes 6 large lemons 3 cups of sugar 1 tablespoon of cornstarch 2 tablespoons of gelatin Directions: 1. Wash the tomatoes, cut them into slices, and grate the peel of half a lemon in a bowl. 2. Cut the lemons into thin wedges and put them in a saucepan, 3. Add the chopped tomatoes and sugar and start cooking for about 20 minutes. 4. When done, filter your mixture and put it back in a saucepan. Add the gelatin and heat, mix and wait for the medicine to thicken. 5. Now transfer your jelly into the muffin cups. 6. Wait for them to cool, and then refrigerate for up to 9 days. 7. Add powdered sugar to taste before serving. Nutritional Values: Calories: 67 kcal / Carbohydrates 12g / Protein 6g / Fat 2g / Sugar 12g. 135. Carrot and Pineapple Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 12 Ingredients: 2 large pineapples 15 carrots 4 cups of sugar 1 tablespoon of cornstarch 2 tablespoons of gelatin Directions:

1. Peel the pineapple with a knife, remove all the outside, and cut the fruit into slices. 2. Peel the carrots and, remove the outside, cut them into 1–2-inch pieces. 3. Prepare the isinglass by soaking it in water. 4. Now put the carrots in the hand blender, add the sugar, and blend. 5. Blend the pineapple separately and put the mixture in a saucepan. 6. Add the carrots blended with the sugar, and also add the cornstarch. 7. Add the gelatin and heat, mix and wait for the mixture to thicken. 8. Now transfer your jelly into the muffin cups. 9. Wait for them to cool, and then refrigerate for up to 12 days. 10. Add powdered sugar to taste before serving. Nutritional Values: Calories: 79 kcal / Carbohydrates 16g / Protein 8g / Fat 1g / Sugar 10g. 136. Black Currant Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 8 Ingredients: 6 cups of black currants 6 cups of sugar 1 apple 1 tablespoon of cornstarch 1 oz of gelatin Directions: 1. Prepare the jelly by soaking it for 10 minutes. 2. Wash your current kernels and remove any external parts. 3. Put the currants and sugar in a blender and add the cornstarch. Blend until you get a homogeneous and uniform mixture. 4. In a dish, peel the apple and cut it into 4 parts. Mash it with a fork 5. Transfer your mixture to a saucepan, add the mashed apple and start heating. 6. Add the gelatin.

7. When your mixture reaches the desired density, turn off the heat and wait for it to cool slowly. 8. Put the mixture in the muffin cups and keep it in the fridge for 6 days. 9. Add powdered sugar to taste before serving. Nutritional Values: Calories: 94 kcal / Carbohydrates 19g / Protein 4g / Fat 1g / Sugar 14g. 137. Ananas Jelly Prep Time 20 mins / Cooking time: 10 mins / Serving size: 6 Ingredients: 1 pineapple 1 cup of sugar 1 apple 1 tablespoon of cornstarch 1 tablespoon of gelatin Directions: 1. Peel the pineapple, remove the green stalk and cut it into slices. Divide each piece in half. 2. Peel the apple and divide it into 4 parts. Remove the seeds. 3. Now put the pineapple in an immersion blender, add the apple, and blend. Try to get a homogeneous mixture. If there are too many liquids, remove them with a strainer. 4. Transfer your mixture to a saucepan and add sugar and corn starch. 5. Add the gelatin and start heating. 6. When your mixture reaches the desired density, turn off the heat and wait for it to cool slowly. 7. Put the mixture in the muffin cups and keep it in the fridge for 4 days. 8. Add powdered sugar to taste before serving. Nutritional Values: Calories: 58 kcal / Carbohydrates 9g / Protein 6g / Fat 1g / Sugar 8g. 138. Green Grape Jelly

Prep Time 20 mins / Cooking time: 10 mins / Serving size: 10 Ingredients: 5 pounds of grapes 1 cup of sugar 1 tablespoon of cornstarch 2 tablespoons of gelatin Directions: 1. Wash the grapes and blend them in an immersion blender. 2. Put the mixture in a saucepan and start heating. 3. When it thickens, turn off the heat and filter your mixture. 4. Now put the liquids back into a second saucepan, and add the sugar, starch, and gelatin. 5. Heat over low heat and continue stirring. 6. Wait for it to reach the desired density, then turn off the flame. 7. Put the mixture in the muffin cups and keep it in the fridge for 8 days. 8. Add powdered sugar to taste before serving. Nutritional Values: Calories: 99 kcal / Carbohydrates 17g / Protein 9g / Fat 1g / Sugar 23g. 139. Habanero Jelly Prep Time 10 mins/ Cooking time: 10 mins / Serving size: 15 Ingredients: 2 large red peppers 3 cups of red chilies 3 yellow apples 4 cups of sugar 1 tablespoon of cornstarch 4 tablespoons of gelatin Directions: 1. Using gloves, carefully wash chili peppers, cut and open them with a knife and remove the internal seeds. Put them in a large bowl.

2. Wash the peppers, cut them into about 1-inch pieces, and save only the seeds of half a pepper. 3. Wash and peel the apples and cut them into 8 parts each. 4. With an immersion blender, blend the peppers and bell pepper. Next, put the homogeneous mixture in a saucepan and add the sugar and corn starch. 5. Add the apples and a drizzle of water. Start mixing. 6. Heat without boiling and add the gelatin prepared previously. 7. Wait for it to reach the desired density, then turn off the flame. 8. Put the mixture in the muffin cups and keep it in the fridge for 20 days. 9. Add powdered sugar to taste before serving. Nutritional Values: Calories: 88 kcal / Carbohydrates 14g / Protein 6g / Fat 2g / Sugar 14g.

140. Gooseberry Jelly Prep Time 10 mins/ Cooking time: 10 mins / Serving size: 8 Ingredients: 2 pounds of grapes 4 cups of sugar 1 tablespoon of cornstarch 2 tablespoons of gelatin 1/2 cup of red table wine Directions: 1. Wash the grapes and put them in an immersion blender. Add the sugar and cornstarch and blend. Try to get a homogeneous mixture. 2. Now transfer your mixture to a saucepan, add the wine and the fish glue and start heating. It is not necessary to bring it to a boil. 3. Wait for it to reach the desired density, then turn off the flame. 4. Put the mixture in the muffin cups and keep it in the fridge for 8 days. 5. Add powdered sugar to taste before serving.

Nutritional Values: Calories: 103 kcal / Carbohydrates 16g / Protein 4g / Fat 5g / Sugar 16g. 141. Almond Jelly Prep Time 10 mins / Cooking time: 10 mins / Serving size: 14 Ingredients: 8 cups of almonds 6 cups of sugar 2 tablespoons of cornstarch 3 tablespoons of gelatin 1 pinch of salt Directions: 1. Soak the almonds for 1 night in a bowl with water and salt. This way, the outer brown peels will peel off. 2. Drain the almonds and in a food processor, blend them until the mixture is very thick. 3. Put them in a saucepan and add sugar and corn starch. 4. Start heating and remember to always mix. 5. Now add the gelatin and wait for it to reach the desired density before turning off the heat. 6. Put the mixture in the muffin cups and keep it in the fridge for 14 days. 7. Add powdered sugar to taste before serving. Nutritional Values: Calories: 88 kcal / Carbohydrates 8g / Protein 14g / Fat 9g / Sugar 5g. 142. Pinacolada Jelly Prep Time 10 mins / Cooking time: 10 mins / Serving size: 6 Ingredients: 1 pineapple 1/2 cup of coconut milk 4-5 tablespoons of rum, or other alcohol to your liking

1 cup of sugar 2 tablespoons of gelatin Directions: 1. Prepare the pina colada by peeling the pineapple and removing the central stem. Cut it into slices and blend the pulp. 2. Add the coconut milk and rum and keep stirring vigorously. 3. Put everything in a saucepan and add sugar and gelatin. Start heating. 4. When the pina colada begins to thicken, turn off the heat. 5. Put the mixture in the muffin cups and keep it in the fridge for 30 days. 6. Add powdered sugar to taste before serving. Nutritional Values: Calories: 115 kcal / Carbohydrates 10g / Protein 16g / Fat 12g / Sugar 10g. 143. Lime Jelly Prep Time 10 mins / Cooking time: 10 mins / Serving size: 10 Ingredients: 8 cups of lime 8 cups of sugar 2 apples 3 tablespoons of gelatin 1 tablespoon of cornstarch Directions: 1. Wash the limes thoroughly, peel them, and cut them into thin slices. 2. Put them in an immersion blender and add sugar and cornstarch. Blend until you get a homogeneous mixture. 3. Wash and peel the apples, cut them into 4, and remove the seeds. 4. Mash them with a fork and put them in a saucepan. 5. Add the limes and a drizzle of water as needed. 6. Add the gelatin and start heating. The mixture does not need to boil. 7. When the mixture begins to thicken, turn off the heat. 8. Put the mixture in the muffin cups and keep it in the fridge for 15 days.

9. Add powdered sugar to taste before serving. 10. For a more intense flavor, scrape the peel of 1 or 2 limes into your saucepan and add a teaspoon of salt. Nutritional Values: Calories: 88 kcal / Carbohydrates 11g / Protein 5g / Fat 2g / Sugar 14g. 144. Strawberry Jelly Prep Time 10 mins / Cooking time: 10 mins / Serving size: 14 Ingredients: 9.5 pounds of strawberries 5 yellow apples 5 cups of sugar 4 tablespoons of gelatin 2 tablespoons of cornstarch Directions: 1. Wash your strawberries thoroughly, remove the green stalk, and put them in a blender. 2. Blend thoroughly until you get a homogeneous and very dense mixture. 3. Next, Wash and peel the apples cut them into 8 parts and remove the seeds. 4. Put the strawberries and apples in a saucepan and add the sugar and cornstarch. 5. Start heating and stirring continuously. 6. Add the gelatin and wait for the mixture to reach the desired density. 7. Turn off the heat and transfer the mixture to your muffin cups when ready. 8. Store in the fridge for up to 11 days. 9. Sprinkle with powdered sugar before serving to taste. Nutritional Values: Calories: 102 kcal / Carbohydrates 8g / Protein 9g / Fat 3g / Sugar 21g. 145. Pepper and Garlic Jelly

Prep Time 10 mins / Cooking time: 10 mins / Serving size: 10 Ingredients: 3 red peppers 3 yellow peppers 3 green peppers 4 garlic cloves (about 30 cloves) 4 cups of sugar 3 tablespoons of gelatin 2 tablespoons of cornstarch Directions: 1. Wash and peel your peppers. Remove the seeds and blend everything with an immersion blender. 2. Next, peel each clove of garlic, and mix this too. 3. Put the blended peppers and garlic in a saucepan and add the sugar and cornstarch. 4. Start heating and add the gelatin; remember to keep stirring. 5. When it reaches the desired density, turn off the heat and transfer the mixture to your muffin cups. 6. Store in the fridge for up to 14 days. 7. Sprinkle with powdered sugar before serving to taste. 8. If the garlic flavor is too intense, you can soak it for about 6 hours before processing it. Nutritional Values: Calories: 78 kcal / Carbohydrates 10g / Protein 10g / Fat 4g / Sugar 18g. 146. Spicy Tomato Jelly Prep Time 10 mins / Cooking time: 10 mins / Serving size: 8 Ingredients: 10 large tomatoes 2 cloves of garlic 3 tablespoons of black pepper granules

a pinch of salt 1/4 cup of basil 2 cups of sugar 1 tablespoon of gelatin 1 tablespoon of cornstarch Directions: 1. Wash your tomatoes thoroughly and cut them into 4 parts. 2. Peel and wash the garlic cloves 3. Wash the basil and take only the leaves. 4. Now put the tomatoes with garlic and basil in a blender. Add the sugar and start blending everything. Try to get a homogeneous and dense mixture. 5. Transfer your mixture to a saucepan, add the gelatin and cornstarch, and heat. 6. Add Black pepper 7. Remember to keep stirring until you have a mixture of the desired density. 8. Turn off the heat and transfer the mixture to your muffin cups. 9. Store in the fridge for up to 10 days. 10. Sprinkle with powdered sugar before serving to taste. Nutritional Values: Calories: 81 kcal / Carbohydrates 9g / Protein 11g / Fat 2g / Sugar 14g. 147. Roasted Pepper Jelly Prep Time 10 mins / Cooking time: 40 mins / Serving size: 18 Ingredients: 3 green peppers 3 red peppers 3 yellow peppers 1.5 cup of sugar 3 tablespoons of gelatin

1 tablespoon of cornstarch Directions: 1. Wash the peppers, remove the outer stem, and cut them into strips. Eliminate internal seeds. 2. In a pan or grill, start roasting them; make sure it is raging in order to cook them properly (about 20-30 minutes) 3. When cooked, blend the peppers in an immersion blender, and add the sugar and corn starch. 4. Put your mixture in a saucepan, add the gelatin and start heating briefly. 5. When the mixture reaches the desired density, turn off the heat and transfer the mixture to your muffin cups. 6. Store in the fridge for up to 8 days. 7. Sprinkle with powdered sugar before serving to taste. Nutritional Values: Calories: 81 kcal / Carbohydrates 9g / Protein 11g / Fat 2g / Sugar 14g. 148. Wild Apples Jelly Prep Time 10 hours / Cooking time: 10 mins / Serving size: 10 or more Ingredients: wild apples Sugar, based on the amount of apples 2 tablespoons of gelatin Directions: 1. This recipe allows you to make large quantities of wild apple jelly based on the number of apples you have. 2. Wild apples are generally not all the same; they are often small, others are huge, and the degree of ripeness also affects the amount of sugar present, so we will proceed in a general way. 3. Wash the apples thoroughly and cut them in half with the peel. 4. Put them in a pot, and mash them with a smaller one at the bottom. 5. Start cooking over low heat for about 2 hours. 6. With a cola, drain the pasta and collect the liquids in another saucepan.

Let them drain overnight. 7. With a scale, weigh the liquid collected and add the same amount of sugar. (I typically take out 1/2 cup, for example, if I have ordered 3 cups of liquid, I add 2.5 cups of sugar) 8. At this point, add the gelatin and start cooking without boiling it. 9. Wait for it to reach the desired density and turn off the flame. 10. Transfer the mixture to your muffin cups. 11. Store in the fridge for up to 6 days. 12. Sprinkle with powdered sugar before serving to taste. Nutritional Values: Calories: 109 kcal / Carbohydrates 11g / Protein 13g / Fat 1g / Sugar 16g.

Chutneys and Relishes

149. Onions Peppers Prep Time 10 mins / Cooking time: / Serving size: 6 Ingredients: 2 green peppers 2 red peppers 1 yellow pepper 4 medium onions 1/2 cup of vinegar salt granular black pepper Directions: 1. Wash your peppers and onions. 2. Cut the peppers into thin slices and remove the seeds. 3. Remove the outer part of the onions and cut them into slices that are not too thin. 4. Now put your vegetables in a bowl, add the vinegar, pepper, and salt and give a general stir. 5. Now put all the contents of the casserole in the sterilized jars, fill with liquid and close hermetically, and proceed with boiling the pot. 6. Store in your pantry for up to 12 months without problems. 7. When serving, consume within 3 days and keep it in the fridge. 8. Add a drizzle of raw oil to further flavor. Nutritional Values: Calories: 59 kcal / Carbohydrates 13g / Protein 8g / Fat 3g / Fiber 14g.

150. Various Vegetables Prep Time 10 mins / Cooking time: 5 mins/ Serving size: 10

Ingredients: 2 carrots 2 stalk of celery 1 red pepper 1 onion 4 cloves of garlic basil leaves salt and granular black pepper 1/2 cup of white wine vinegar Directions: 1. Wash your vegetables thoroughly. 2. Peel the carrots and cut them into slices 3. Cut the celery into approximately 1-inch pieces. 4. Peel the onion and cut it into thin slices 5. Remove the outer skin of the garlic and crush each individual clove. 6. In a saucepan, half fill with water, add vinegar and bring to a boil. 7. Using a colander, soak every single vegetable for 3 minutes, and place it in a clean glass bowl. 8. After finishing this operation with each vegetable, place them in your sterilized jars, add the coarse black pepper and fill 90% with the hot liquid. 9. Wait for it to cool, and then seal tightly. 10. Now proceed with the sterilization of the jar. 11. Store in your pantry for about 12 months. 12. Add a drizzle of raw oil to further flavor. Nutritional Values: Calories: 65 kcal / Carbohydrates 11g / Protein 13g / Fat 4g / Fiber 24g. 151. Corn Relies Prep Time 60 mins / Cooking time: 35 mins / Serving size: 5 Ingredients:

3 corns on the cob 1/2 cup of white wine vinegar 1 pinch of salt Directions: 1. Wash the cobs and remove the external filaments. 2. Now put the corn on the cob in a saucepan, cover with water and vinegar and add the salt. 3. Cook with the lid on for about 30 minutes. 4. When ready, transfer the corn to a plate and wait for it to cool. 5. With your hands, cut out every grain and put it in a bowl. 6. When you are finished, put the corn kernels in your sterilized jars, fill about halfway with the previously used hot liquid and close hermetically. 7. Now proceed with the sterilization of the jars. 8. Store in your pantry for about 14 months. Nutritional Values: Calories: 71 kcal / Carbohydrates 15g / Protein 18g / Fat 3g / Fiber 19g.

152. Cauliflower Relish Prep Time 10 mins / Cooking time: 30 mins / Serving size: 16 Ingredients: 4 heads of cauliflower 1 cup of white wine vinegar 1 pinch of salt Directions: 1. Wash the cauliflowers thoroughly and pick up the buds. 2. Put them in a saucepan and fill halfway with water. Add the vinegar and cook over low heat for about 20-30 minutes. 3. In the end, put the cauliflowers in the sterilized jars and fill 3/4 of the

way with the hot solution. 4. Close hermetically and proceed with the sterilization of the jar. 5. Store in your pantry for about 16 months. 6. This dressing can be combined with other vegetable or meat dishes. Nutritional Values: Calories: 65 kcal / Carbohydrates 14g / Protein 8g / Fat 1g / Fiber 24g. 153. Zucchini Relish Prep Time 10 mins / Cooking time: 5 mins / Serving size: 8 Ingredients: 10 green zucchini 1/2 cup of white wine vinegar 1 pinch of salt Directions: 1. Wash the courgettis thoroughly and cut them into slices. 2. Fill a saucepan with water and vinegar halfway and bring to a boil. 3. With a colander, soak the courgetti slices for 3-4 minutes and place them in the sterilized glass jars. 4. When done, fill your jars 95% with the hot liquid and seal tightly. 5. Proceed with the sterilization of the jar. 6. Store in your pantry for about 15 months. 7. This dressing can be combined with other vegetable or meat dishes. Nutritional Values: Calories: 50 kcal / Carbohydrates 13g / Protein 6g / Fat 1g / Fiber 22g.

154. Pumpkin Relish Prep Time 10 mins / Cooking time: 5 mins / Serving size: 6 Ingredients: 1 large pumpkin 1 pinch of salt

granulated black pepper a few basil leaves 1/2 cup of vinegar Directions: 1. Peel the squash, being careful to remove all the fibrous parts. 2. Eliminate the internal seeds by cutting the pumpkin into 4 parts, then into cubes. 3. Fill a saucepan with water halfway, add the vinegar and bring to a boil. 4. With a colander, soak the pumpkin cubes for 3-5 minutes, then place them in the sterilized jars. 5. Add a few basil leaves and granulated black pepper. 6. When done, fill the jars 50% with the hot liquid and seal tightly. 7. Proceed with the sterilization of the jar. 8. Store in your pantry for about 12 months. 9. This dressing can be combined with other vegetables. Nutritional Values: Calories: 55 kcal / Carbohydrates 14g / Protein 8g / Fat 2g / Fiber 26g. 155. Cauliflower and Pumpkin Relish Prep Time 10 mins / Cooking time: 20 mins / Serving size: 9 Ingredients: 1 large pumpkin 1 large head of cauliflower 1 pinch of salt 1/2 cup of vinegar 1/2 cup of sugar Directions: 1. Peel the squash, being careful to remove all the fibrous parts. 2. Eliminate the internal seeds by cutting the pumpkin into 4 pieces, then into cubes. 3. Wash the cauliflower and cut the outer florets.

4. In a pan, put the vinegar and sugar. Now put the squash and cook for about 10 minutes. 5. Fill a saucepan with water halfway, add salt and bring to a boil, and put the cauliflower on top. 6. Drain the water (don't throw it away) and let the cauliflower drain for a few minutes. 7. Now put the squash cubes and the cauliflower tops in the glass jars. 8. When complete, fill 75% with the hot liquid. 9. Close hermetically and proceed with the sterilization of the jar. 10. Store in your pantry for about 11 months. Nutritional Values: Calories: 99 kcal / Carbohydrates 16g / Protein 10g / Fat 4g / Fiber 21g. 156. Mango Relish Prep Time 10 mins / Cooking time: 5 mins / Serving size: 8 Ingredients: 2 mangoes 1/2 cup of vinegar 1 tablespoon of sugar Directions: 1. Peel the mango cut each fruit into 8 parts and put it in a bowl. 2. Add the sugar and mix. 3. Fill a saucepan halfway with water, add vinegar and bring to a boil. 4. With a colander, take the mango cubes and soak them for 3 minutes. 5. Place them in sterilized jars and fill 90% with the hot liquid. 6. Close hermetically and proceed with the sterilization of the jar. 7. Store in your pantry for about 13 months. Nutritional Values: Calories: 108 kcal / Carbohydrates 18g / Protein 9g / Fat 6g / Fiber 19g. 157. Green Tomato Relish

Prep Time 10 mins / Cooking time: 5 mins / Serving size: 6 Ingredients: 10 green tomatoes 1/2 cup of vinegar 1 pinch of salt granular black pepper Directions: 1. Wash the tomato thoroughly and cut it into quarters. 2. Fill a saucepan halfway with water, add vinegar and bring to a boil. 3. With a colander, take the tomato cubes and soak them for 5 minutes. 4. Place them in sterilized jars, add the coarse black pepper and fill 80% with the hot liquid. 5. Close hermetically and proceed with the sterilization of the jar. 6. Store in your pantry for about 10 months. Nutritional Values: Calories: 64 kcal / Carbohydrates 12g / Protein 5g / Fat 2g / Fiber 23g.

158. Fruit Salad Relish Prep Time 10 mins / Cooking time: / Serving size: 8 Ingredients: 2 apples 2 pears 2 peaches 1 cup of sugar 1/2 cup of strawberries Directions: 1. Thoroughly wash all the fruit, peel the apples and pears and peaches. 2. Cut the apples into 8 parts and the pears into 6. Next, cut the peaches into 6 slices and remove the seeds. 3. Put the fruit in a bowl, add the sugar, and mix.

4. Now put the fruits in the sterilized jars and fill them with 50% water. 5. Close hermetically and proceed with the sterilization of the jar. 6. Store in your pantry for about 6 months. Nutritional Values: Calories: 80 kcal / Carbohydrates 22g / Protein 9g / Fat 4g / Fiber 24g. 159. Apple and Thyme Relish Prep Time 10 mins / Cooking time: / Serving size: 4 Ingredients: 4 yellow apples 2 red apples 1 teaspoon of thyme extract 1 ounce of thyme leaves 1 pinch of salt 1/2 cup of sugar Directions: 1. Wash the apples, peel them, and cut them into 8 parts. 2. Put the apples in a bowl and mix with the sugar and thyme leaves. 3. Prepare a small glass bowl of water and thyme extract and sprinkle it gently over the apples. 4. Now mix and transfer the flavored apples into the sterilized glass jars. 5. Fill with 75% water. 6. Close hermetically and proceed with the sterilization of the jar. 7. Store in your pantry for about 8 months. Nutritional Values: Calories: 68 kcal / Carbohydrates 12g / Protein 6g / Fat 2g / Fiber 21g. 160. Asparagus Chutneys Prep Time 10 mins / Cooking time: 5 mins / Serving size: 10 Ingredients: 3 cups of asparagus

1/2 cup of vinegar 1 pinch of salt Directions: 1. Wash the asparagus and take the tips. 2. In a saucepan, fill halfway with water and salt; add the vinegar; bring to a boil. 3. Put the asparagus and let them cook for 3 minutes. 4. Using a colander, place them in sterilized glass jars. 5. Fill 90% with the hot liquid. 6. Close hermetically and proceed with the sterilization of the jar. 7. Store in your pantry for about 12 months. 8. Serve them with other cooked or raw vegetables. Nutritional Values: Calories: 59 kcal / Carbohydrates 11g / Protein 8g / Fat 1g / Fiber 26g. 161. Strawberry Relish Prep Time 10 mins / Cooking time: / Serving size: 8 Ingredients: 4 cups of strawberries 1/2 cup of sugar 2 lavender berries 1 pinch of salt Directions: 1. To make this recipe, you need full-sized strawberries; if you have too big strawberries, you will not be able to fill your jars. 2. Wash the strawberries thoroughly, remove the green stalk and place them in a bowl 3. Add the sugar and mix. 4. Now put the strawberries in the sterilized glass jars, add some lavender seeds and fill with 50% water. 5. Close hermetically and proceed with the sterilization of the jar.

6. Store in your pantry for about 7 months Nutritional Values: Calories: 75 kcal / Carbohydrates 22g / Protein 12g / Fat 3g / Fiber 14g.

162. Spiced Chutneys Prep Time 10 mins / Cooking time: 5 mins / Serving size: 4 Ingredients: 1 red pepper 1 onion 2 cloves of garlic 1 tablespoon of granular black pepper 1 teaspoon of onion powder 2 hot peppers 1 pinch of salt 1 cup of vinegar Directions: 1. Wash the pepper and hot peppers; peel the onion and garlic cloves. 2. In a saucepan, fill halfway with water, add the vinegar and salt and bring to a boil. 3. Now dip the onion, chopped pepper, and hot pepper for 2-3 minutes. 4. Take them immediately with a colander and place them in a glass bowl; mix with the onion powder and the coarse black pepper. 5. Now transfer all the vegetables to a sterilized glass vase, fill 90% with the hot liquid and seal hermetically. 6. Proceed with the sterilization of the jar. 7. Store in your pantry for about 24 months. Nutritional Values: Calories: 49 kcal / Carbohydrates 17g / Protein 18g / Fat 2g / Fiber 28g. 163. Tomato Relish

Prep Time 10 mins / Cooking time: 5 mins / Serving size: 10 Ingredients: 8 red tomatoes 8 green tomatoes 1 onion 2 cloves of garlic 1 pinch of salt 1/2 cup of vinegar granular black pepper Directions: 1. Wash the tomatoes and cut them into 6 parts. 2. Peel the onion, cut it into thin slices, peel the garlic, and place all your vegetables in a bowl. 3. In a saucepan, fill halfway with water and add the vinegar and salt. Bring to a boil. 4. Cook the vegetables for 5 minutes, then transfer them to sterilized glass jars. Add the coarse black pepper and fill with the hot liquid. 5. Close tightly. 6. Proceed with the sterilization of the jar. 7. Store in your pantry for about 24 months. 8. You can serve it as a vegetable or corn dressing. Nutritional Values: Calories: 60 kcal / Carbohydrates 19g / Protein 5g / Fat 1g / Fiber 12g. 164. Spicy Carrots Chutneys Prep Time 10 mins / Cooking time: 5 mins / Serving size: 5 Ingredients: 10 carrots 1 onion 2 hot peppers 1 red pepper

1 cup of white wine vinegar granular black pepper basil leaves Directions: 1. Wash the carrots, bell pepper, and hot peppers. 2. Peel the carrots and cut them into slices. 3. Peel the pepper, keep a few seeds, and remove the green stalk. 4. Using gloves, cut the hot peppers and remove all the seeds (if you like hot, you can leave some). 5. Fill a saucepan halfway with water, add vinegar and bring to a boil. 6. Sear your vegetables for 3-5 minutes and place them in sterilized jars. 7. In each jar, also add the coarse black pepper and basil leaves. 8. Fill 90% with the hot liquid. 9. Close tightly. 10. Proceed with the sterilization of the jar. 11. Store in your pantry for about 24 months. Nutritional Values: Calories: 70 kcal / Carbohydrates 21g / Protein 7g / Fat 2g / Fiber 22g. 165. Orange and Cranberry Chutneys Prep Time 10 mins / Cooking time: / Serving size: 8 Ingredients: 6 large oranges 2 cups of cranberries 1 cup of sugar vanilla bean Directions: 1. Peel the oranges and cut them into wedges; then divide each wedge in half or in 3 parts. 2. Wash the cranberries thoroughly and put them in a bowl. 3. Add the oranges and sugar and mix.

4. Now put the fruit in the sterilized jars, add the vanilla and fill with a drizzle of 50% water. 5. Close hermetically and proceed with the sterilization of the jar. 6. Store in your pantry for about 8 months. 7. You can serve them with a drizzle of honey. Nutritional Values: Calories: 99 kcal / Carbohydrates 24g / Protein 6g / Fat 6g / Fiber 28g. 166. Apple and Ginger Relish Prep Time 10 mins / Cooking time: / Serving size: 6 Ingredients: 4 yellow apples 4 red apples 2 ounces of ginger, peeled and cut into small pieces 1 cup of sugar. mint leaves Directions: 1. Wash the apples and peel them. Cut them into 4-6 parts each. 2. Put them in a glass bowl and mix them with the sugar and ginger. 3. If you prefer, grate a part of the ginger in a bowl and add a drizzle of water; then, you can sprinkle the flavored water over the apples. 4. Now put the apple pieces in the sterilized glass jars, add a few mint leaves and fill with 50% water. 5. Close hermetically and proceed with the sterilization of the jar. 6. Store in your pantry for about 12 months. Nutritional Values: Calories: 81 kcal / Carbohydrates 22g / Protein 4g / Fat 2g / Fiber 31g. 167. Garlic and Lime Chutneys Prep Time 10 mins / Cooking time: 5 mins / Serving size: 10 Ingredients:

12 limes 2 heads of garlic (about 8-10 cloves) 1/2 cup of vinegar 1/2 cup of sugar basil leaves 1 pinch of salt Directions: 1. Peel the garlic and extract the individual cloves. 2. Fill a saucepan halfway with water and add the vinegar and salt. 3. Bring the garlic to a boil and sear for 4 minutes. 4. Put the semi-cooked garlic in a glass bowl. 5. Meanwhile, prepare the limes. First, wash them and cut them into slices, then divide each piece into 2 or 3 parts to fit into the glass jar. 6. Put the limes in a bowl, add the sugar, and mix. 7. Now start filling the jars with the limes and garlic, add the basil and fill with the hot liquid. 8. Close hermetically and proceed with the sterilization of the jar. 9. Store in your pantry for about 10 months. 10. This recipe goes well with meat dishes, such as turkey or veal. Nutritional Values: Calories: 81 kcal / Carbohydrates 22g / Protein 4g / Fat 2g / Fiber 31g. 168. Coconut Relish Prep Time 10 mins / Cooking time: / Serving size: 6 Ingredients: 1 coconut 1/2 cup of sugar vanilla berries 1 pinch of salt Directions: 1. Peel the coconut and cut the pulp into cubes.

2. Wash it thoroughly, put it in a bowl, and mix it with the vanilla. 3. Now put the coconut in the sterilized jars, add some vanilla seeds and fill with a solution of water and a pinch of 50% salt. 4. Close hermetically and proceed with the sterilization of the jar. 5. Store in your pantry for about 3 months. Nutritional Values: Calories: 112 kcal / Carbohydrates 13g / Protein 9g / Fat 8g / Fiber 12g.

169. Beans Chutneys Prep Time 10 hours / Cooking time: 60 mins / Serving size: 5 Ingredients: 3 cups of dry beans 1 carrot, peeled and roughly chopped 1 stalk of celery vegetable nut 1 pinch of salt 1 onion, peeled and sliced Directions: 1. Soak the beans overnight. 2. Drain the beans and put them in a saucepan; fill 3/4 of the way with water and add the carrot, celery, and vegetable cube. 3. Add the onion and bring it to a boil. Cook for about 50-60 minutes on low heat. 4. Take the cooked beans with a colander, place them in your glass jar and fill it with the hot liquid. If the fluid is insufficient for all the pots, you can mix it with boiled water and a pinch of salt. 5. Close hermetically and proceed with the sterilization of the jar. 6. Store in your pantry for approximately 18 months. 7. Serve with a drizzle of raw oil. Nutritional Values: Calories: 78 kcal / Carbohydrates 16g / Protein 25g / Fat 4g / Fiber 28g.

170. Lentils Relish Prep Time 10 mins / Cooking time: 45 mins / Serving size: 4 Ingredients: 3 cups of dried lentils 1 carrot, peeled and roughly chopped 1 stalk of celery vegetable nut 1 pinch of salt 1 onion, peeled and sliced 1 ounce of butter Directions: 1. Put the lentils in a saucepan, fill 3/4 full of water and add the carrot, celery, and vegetable cube. 2. Add the onion and butter and bring to a boil. Cook for about 50-60 minutes on low heat. 3. Take the cooked lentils with a colander, place them in your glass jar and fill it with the hot liquid. If the fluid is insufficient for all the pots, you can mix it with boiled water and a pinch of salt. 4. Close hermetically and proceed with the sterilization of the jar. 5. Store in your pantry for approximately 18 months. 6. Serve with a drizzle of raw oil and pepper. Nutritional Values: Calories: 89 kcal / Carbohydrates 15g / Protein 28g / Fat 3g / Fiber 31g. 171. Chickpeas Chutneys Prep Time 10 hours / Cooking time: 60 mins / Serving size: 5 Ingredients: 3 cups of dried chickpeas 1 carrot, peeled and roughly chopped 1 stalk of celery vegetable nut

1 pinch of salt 1 onion, peeled and sliced Directions: 1. Soak the chickpeas for 2 days. 2. Drain the chickpeas and put them in a saucepan; fill 3/4 of the way with water and add the carrot, celery, and vegetable cube. 3. Add the onion and bring it to a boil. Cook for about 50-60 minutes on low heat. 4. Take the cooked chickpeas with a colander, place them in your glass jar and fill it with the hot liquid. If the fluid is insufficient for all the pots, you can mix it with boiled water and a pinch of salt. 5. Close hermetically and proceed with the sterilization of the jar. 6. Store in your pantry for approximately 18 months. 7. Serve with a drizzle of raw oil and rosemary. Nutritional Values: Calories: 78 kcal / Carbohydrates 16g / Protein 25g / Fat 4g / Fiber 28g.

Sauces 172. Red Tomato Sauce Prep Time 20 mins / Cooking time: 2 hours / Serving size: 12 Ingredients: 5 pounds of red tomatoes for sauce a few basil leaves 3 tablespoons coconut oil black pepper 1 onion Salt Directions: 1. Wash your tomatoes and cut them into quarters. 2. Peel the onion and cut it in half. 3. In a saucepan, put the tomatoes with the onion, fill flush with water and bring to a boil. 4. As soon as it boils, turn the heat to low and put the lid on. 5. Cook for about 100-120 minutes. After 40 minutes, add the basil and pepper. 6. When the cooking is finished, add salt (to taste). 7. Now transfer the sauce to sterilized glass jars and seal tightly when cold. 8. Proceed with the boiling process. 9. Store in your pantry safely for up to 24 months. Nutritional Values: Calories: 82 kcal / Carbohydrates 14g / Protein 12g / Fat 6g / Fiber 2g. 173. Golden Cherry Sauce Prep Time 20 mins / Cooking time: 1,5 hour / Serving size: 15 Ingredients: 8.5 pounds of golden cherry tomato

2 onions, sliced 5 carrots 3 ounces of butter basil leaves granulated black pepper salt Directions: 1. In a saucepan, sauté the butter and onions quickly. 2. When they begin to brown, add the tomatoes, washed and cut in half, and the carrots. 3. Fill flush with water and wait for it to boil. 4. Lower the heat and cook with a lid on for 90 minutes. 5. After 45 minutes, add the basil leaves. 6. When done, add salt to taste and wait for it to cool. 7. Put the sauce in the sterilized glass bottles, close tightly, and proceed to fix them. 8. Store in your pantry for 24 months. Nutritional Values: Calories: 83 kcal / Carbohydrates 16g / Protein 16g / Fat 2g / Fiber 3g. 174. Perfect Mango Sauce Prep Time 10 mins / Cooking time: 45 mins / Serving size: 10 Ingredients: 6 pounds of mango a pinch of salt coconut oil 1 potato, peeled and cut into quarters Directions: 1. Wash and peel the mangoes and remove the seed. 2. Coarsely chop it and place it in a saucepan. 3. Fill flush with water and add the potato.

4. Start cooking by bringing it to a boil, then lower the heat and cook for about 40 minutes. 5. Wait for it to thicken. Then, add the coconut oil when you are about to finish cooking. 6. Adjust salt at the end (if desired), turn off the heat, and let cool. 7. Now put the sauce into glass bottles, close tightly, and proceed with sterilization. 8. Store in your pantry for about 10-12 months. Nutritional Values: Calories: 102 kcal / Carbohydrates 19g / Protein 18g / Fat 6g / Fiber 4g. 175. Pepper Sauce Prep Time 15 mins / Cooking time: 50 mins / Serving size: 18 Ingredients: 4 red peppers 3 green peppers 3 yellow peppers 3 medium tomatoes 5 carrots 2 green onions, large salt and pepper 1 potato Directions: 1. Wash your peppers thoroughly, remove the green stalk and inner seeds, and cut them into strips that are not too large. 2. Wash the tomatoes and cut them into quarters. 3. Peel the onions and cut them into thin slices. 4. Peel the potato and cut it into cubes. 5. Now put the peppers, onion, and potato in a saucepan. 6. Fill flush with water and bring to a boil. 7. Lower the heat as soon as it boils and continue cooking with a lid on.

Cook for 45-50 minutes, 8. When done, adjust the salt. Your sauce will have thickened. Let it cool. 9. Now place it in glass bottles and proceed with sterilization. 10. Store in your pantry for 18 months, no problem. Nutritional Values: Calories: 92 kcal / Carbohydrates 14g / Protein 21g / Fat 3g / Fiber 19g. 176. BBQ Sauce Prep Time 60 mins / Cooking time: 35 mins / Serving size: 8 Ingredients: 1 cup of tomato puree 2 tablespoons white onion 1 clove of garlic 1 Oz of butter 3 tbsp. sugar 3 Oz of wine vinegar 3 tbsp. mustard 1 red pepper 1 teaspoon tabasco 2 tablespoons Worcestershire sauce salt and pepper Directions: 1. In a saucepan, sauté the sliced onions and butter quickly. 2. When they begin to brown, deglaze with the vinegar. 3. Next, add the tomato paste and mustard. 4. Cook for about 30 minutes. 5. While cooking, add sugar, chili, Tabasco, and Worcestershire sauce. 6. When finished, adjust with salt and black pepper. 7. Store in the refrigerator chilled for up to 4 days; otherwise, place in sterilized bottles and proceed to fix the thick sauce. 8. Store for up to 12 months in your pantry.

Nutritional Values: Calories: 113 kcal / Carbohydrates 16g / Protein 22g / Fat 9g / Fiber 7g. 177. Zesty Sauce Prep Time 5 mins / Cooking time: / Serving size: 9 Ingredients: 1.5 cups of mayonnaise 6 tablespoons Sriracha sauce 5 tablespoon lime juice Directions: 1. Place mayonnaise in a bowl and add Sriracha sauce and lime juice. 2. Mix for a few minutes with a silicone spatula. 3. Store in the refrigerator for up to 30 days. Nutritional Values: Calories: 144 kcal / Carbohydrates 19g / Protein 15g / Fat 19g / Fiber 2g. 178. Tomato and Corn Sauce Prep Time 15 mins / Cooking time: 45 mins / Serving size: 20 Ingredients: 25 large tomatoes 5 regular cobs 1 onion 2 carrots 1 potato salt and black pepper Directions: 1. Wash the tomatoes thoroughly and cut them into quarters. 2. Wash the cobs and remove the stringy parts. 3. Peel the potato and cut it into cubes. 4. Peel the onion and cut it into quarters. 5. Now put the tomatoes and corn in a saucepan, fill it flush with water

and add the carrots and potato. 6. Bring to a boil and lower the heat; cook with a lid on for 45-50 minutes. 7. Adjust salt and pepper and put the sauce in glass bottles. 8. Proceed with sterilization and store in your pantry for up to 18 months without fail. Nutritional Values: Calories: 82 kcal / Carbohydrates 17g / Protein 19g / Fat 8g / Fiber 11g. 179. Vegetable Stock Prep Time 20 mins / Cooking time: 2,5 hours / Serving size: 20 Ingredients: 10 carrots 3 celery stalks 1 Oz of corn 3 white onions 1 bell pepper 3 zucchini 2 potatoes 1 tablespoon of chives 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon of Italian seasoning. Salt and pepper for seasoning Directions: 1. Wash your vegetables thoroughly and peel them. 2. Coarsely chop everything and place in a large saucepan. 3. Fill 3/4 full of water and bring to a boil. 4. Start simmering for about 2 hours. 5. When done, season with salt and pepper and add the various seasonings. 6. Wait for it to cool and put the sauce in glass bottles. Seal tightly and proceed with sterilization.

7. Store in your pantry for 24 months. 8. When using the broth, add a drizzle of raw oil to amplify the flavor. Nutritional Values: Calories: 52 kcal / Carbohydrates 13g / Protein 24g / Fat 2g / Fiber 21g. 180. Chicken Sauce Prep Time 20 mins / Cooking time: 1 hour / Serving size: 6 Ingredients: 1 large chicken 5 tomatoes 1 carrot 1 potato, peeled and cut into cubes 1 tablespoon Italian seasoning 1 onion salt and black pepper for seasoning Directions: 1. In a saucepan, put the raw chicken, add 1/4 cup water and cook for 20 minutes with a lid on medium heat. 2. When done, take the chicken, cut it up, and put it in an immersion blender, 3. Blend coarsely so that you have a thick mixture. 4. Add the tomatoes cut into quarters, the carrot cut into rounds and the potato and chicken in a second saucepan. 5. Add the onion and fill it with water. Bring to a boil and cook over low heat for about 40 minutes. 6. When done, season with salt and pepper and add the various seasonings. 7. Wait for it to cool and put the sauce in glass bottles. Seal tightly and proceed with sterilization. 8. Store in your pantry for 20 months. Nutritional Values: Calories: 109 kcal / Carbohydrates 15g / Protein 33g / Fat 13g / Fiber 6g.

181. Turkey Sauce Prep Time 20 mins / Cooking time: 1 hour / Serving size: 7 Ingredients: 1 large turkey 5 tomatoes 1 potato, peeled and cut into cubes 1 tablespoon Italian seasoning 1 onion salt and black pepper for seasoning a drizzle of corn oil Directions: 1. Put the turkey in a casserole dish, and add the tomatoes, potato, and a drizzle of oil. 2. Start cooking over medium heat for 10 minutes. 3. Next, add the onion, stir and then add the water. 4. Bring to a boil and lower the heat. Add the Italian seasoning and season with salt and black pepper. 5. Cook for about 50 minutes. 6. When done, the turkey meat should be trimmed before serving. 7. If you decide to conserve your sauce, you can either blend the turkey or chop it coarsely. Mix the meat with the sauce afterward. 8. Wait for it to cool and put the sauce in glass bottles. Seal tightly and proceed with sterilization. 9. Store in your pantry for 18 months. Nutritional Values: Calories: 106 kcal / Carbohydrates 12g / Protein 32g / Fat 12g / Fiber 5g. 182. Avocado Sauce Prep Time 5 mins / Cooking time: / Serving size: 8 Ingredients: 2 avocados

2 cloves of garlic, peeled 1 teaspoon turmeric powder salt oil Directions: 1. Peel the avocado, remove the seed and cut it into cubes 2. Put the avocado in a blender along with the garlic and add the turmeric salt and oil. 3. Blend until smooth and even. 4. Your salsa can be used immediately, or you can put it in sterilized glass bottles, seal tightly and proceed with sterilization. This way, you can store it for 3-5 months in your pantry. Nutritional Values: Calories: 121 kcal / Carbohydrates 18g / Protein 28g / Fat 11g / Fiber 6g. 183. Spicy Sauce Prep Time 10 mins / Cooking time: 1 hour / Serving size: 12 Ingredients: 6 large tomatoes 1 red bell pepper, peeled, seedless and cut into strips 2 chili peppers (number may vary depending on degree of hotness) 1 onion, peeled and cut into quarters 1 potato, peeled and cut into small cubes 1 tablespoon hot red pepper 1 tablespoon Italian seasoning Salt and black pepper Directions: 1. Wash your vegetables and put them in a saucepan; add the onion and fill to the top with water. 2. Bring to a boil and cook for about 50-60 minutes. 3. Halfway through cooking, add the hot peppers, seasonings, and salt.

4. Wait for it to thicken slightly, then turn it off and let it cool. 5. Put your sauce in sterilized glass bottles, close tightly, and fix the bottles. 6. Store in your pantry for 14 to 16 months safely. Nutritional Values: Calories: 103 kcal / Carbohydrates 20g / Protein 26g / Fat 4g / Fiber 8g. 184. Duck Sauce Prep Time 10 mins / Cooking time: 65 mins / Serving size: 15 Ingredients: 3.5 pounds of minced duck meat 8 large tomatoes, washed and cut into 4 parts. 1 onion 1 cup champignon mushrooms 1/4 cup white wine Salt and black pepper for seasoning 1 Oz of butter Directions: 1. In a large saucepan, place butter and onion, sliced. Make a quick sauté. 2. Now add the duck meat; cook for 1 minute. 3. Now add the tomatoes and mushrooms. 4. Fill flush with water and bring to a boil. 5. Cook for 45-50 minutes. When you end cooking time, increase the heat and add white wine to flavor your sauce. 6. Wait for it to thicken slightly, then turn it off and let it cool. 7. Put your sauce in sterilized glass bottles, close tightly, and fix the bottles. 8. Store in your pantry for 19 to 21 months safely. Nutritional Values: Calories: 115 kcal / Carbohydrates 15g / Protein 28g / Fat 12g / Fiber 11g.

185. Fish Sauce Prep Time 10 mins / Cooking time: 50 mins / Serving size: 8 Ingredients: 1 large sea bass, cleaned and gutted a few basil leaves salt 6 tomatoes Directions: 1. Put the fish in a pan, add a trickle of water, and put the lid on. 2. Cook over high heat for 5 minutes. 3. Now transfer the fish to a blender. Make sure to remove all the bones first. 4. Blend and place the blended fish in a casserole dish. 5. Add the tomatoes and a few basil leaves. 6. Fill flush with water and cook for about 40 minutes. 7. Adjust for salt. 8. Once cooled, place your sauce in sterilized glass bottles, close tightly and sterilize the bottles. 9. Store in your pantry for 22 months safely Nutritional Values: Calories: 93 kcal / Carbohydrates 12g / Protein 36g / Fat 6g / Fiber 6g. 186. Pesto

Prep Time 10 mins / Cooking time: / Serving size: 5 Ingredients: 1/2 cup basil leaves, washed 1/2 cup grated parmesan cheese 3 Oz of raw palm oil 1 tablespoon pine nuts 1 tablespoon almonds 1/2 cup basil leaves, washed 1/2 cup grated parmesan cheese 3 Oz of raw palm oil 1 tablespoon pine nuts 1 tablespoon almonds Directions: 1. In a food processor, put the basil, the olive oil, and the almonds. 2. Start blending coarsely. Add the almonds and grated cheese and continue mixing for 30 seconds. 3. Make sure you get a relatively thick sauce. 4. You can consume this sauce immediately or freeze it in your freezer in special glass or plastic containers. 5. Keep for up to 12 months. Nutritional Values: Calories: 105 kcal / Carbohydrates 11g / Protein 24g /

Fat 12g / Fiber 19g. 187. Green Sauce Prep Time 10 mins / Cooking time: / Serving size: 5 Ingredients: 3 boiled eggs 2 cups parsley, washed and sliced 3 cloves of garlic breadcrumbs salt and black pepper to adjust 1 Oz of raw palm oil Directions: 1. First, peel the boiled eggs and mash them with a fork. 2. Now mix the eggs with parsley and add the crushed garlic. 3. Finally, stir in the breadcrumbs and oil. 4. Season with salt and black pepper and continue stirring. 5. Store in refrigerator and consume within 6 days: otherwise, in the freezer for 12 months. Nutritional Values: Calories: 115 kcal / Carbohydrates 13g / Protein 18g / Fat 9g / Fiber 21g. 188. Peas Soup Prep Time 10 mins / Cooking time: 40 mins/ Serving size: 12 Ingredients: 3.5 pounds of sweet peas, washed 1/2 cup of corn kernels 3 carrots 1 potato 1 onion salt and black pepper 1 drizzle of oil

Directions: 1. Put the sliced carrots, onion, and potato in a saucepan. Start heating with oil. 2. Then add the peas and fill with water flush. 3. Bring to a boil and cook for about 35-40 minutes. 4. In the end, add salt and black pepper and let it cool. 5. Now transfer the soup into glass bottles, seal tightly and proceed with sterilization. 6. Safely store in your pantry for 14 months. Nutritional Values: Calories: 108 kcal / Carbohydrates 11g / Protein 14g / Fat 3g / Fiber 18g. 189. Cranberry sauce Prep Time 5 mins / Cooking time: 10 mins/ Serving size: 5 Ingredients: 2 cups of cranberries 1.5 cup of sugar 1 cup of water peel of 1 orange Directions: 1. In a saucepan, put the cranberries and sugar. 2. Add the water and bring it to a boil. 3. Cook over medium heat for about 10 minutes. 4. Add the orange peel and mix. 5. Leave to cool and refrigerate for 4 days. 6. Otherwise, put it in the sterilized glass bottles and proceed with the sterilization. 7. Store in your pantry for 10 months. Nutritional Values: Calories: 108 kcal / Carbohydrates 18g / Protein 17g / Fat 7g / Fiber 3g.

190. Beans Broth Prep Time 8 hours / Cooking time: 60 mins/ Serving size: 8 Ingredients: 4 cups of dry beans 1 carrot 1 stalk of celery 1 onion 1 potato 1 oz of butter salt Directions: 1. Soak the beans for 1 night with a pinch of baking soda. In the end, drain the water 2. In a saucepan, make a quick sauté with the onion and butter. Add the beans, carrot, celery, and potato. 3. Give it a quick stir for about 1 minute, then add the water. 4. Bring to a boil and cook for about 60 minutes. 5. In the end, you can serve the soup; otherwise, keep it in your sterilized glass bottles. 6. Close hermetically and proceed to sterilization. 7. Keep in your pantry for 12 months. Nutritional Values: Calories: 96 kcal / Carbohydrates 14g / Protein 26g / Fat 5g / Fiber 21g. 191. Meat and Vegetable Sauce Prep Time 10 mins / Cooking time: 60 mins/ Serving size: 5 Ingredients: 2 pounds of veal, minced 3 carrots 1 stalk of celery 1 bell pepper

1 onion Salt Directions: 1. Carefully wash all the vegetables, peel the carrots and cut them into slices, chop the celery, cut the pepper into strips, and cut the onion into thin pieces. 2. Put the meat and vegetables in a saucepan. Fill it flush with water and start cooking. 3. Bring to a boil and lower the heat; cook with the lid on for at least 60 minutes. 4. When it begins to thicken, constantly stir, taste salt, and turn off the heat when it reaches the desired density. 5. Wait for it to cool and place it in sterilized glass bottles. 6. Close hermetically and proceed to sterilization. 7. Keep in your pantry for 16 months. Nutritional Values: Calories: 114 kcal / Carbohydrates 12g / Protein 32g / Fat 8g / Fiber 19g. 192. Carrot Sauce Prep Time 10 mins / Cooking time: 45 mins/ Serving size: 10 Ingredients: 15 large carrots, peeled and cut into rings 2 medium potatoes, peeled and cut into cubes 1 onion, finely chopped salt Directions: 1. Put the carrots in a blender and start blending. Create a homogeneous and uniform mixture. 2. Put the chopped carrots in a saucepan and add the potatoes and onion. 3. Fill with water, flush, and bring to a boil. 4. Cook over low heat for about 40-45 minutes and wait for the sauce to thicken.

5. When done, turn off the heat and let it cool down 6. Put the sauce in the sterilized glass bottles. 7. Close hermetically and proceed to sterilization. 8. Keep in your pantry for 24 months. Nutritional Values: Calories: 81 kcal / Carbohydrates 18g / Protein 4g / Fat 2g / Fiber 24g. 193. Peanut Sauce Prep Time 5 mins / Cooking time: / Serving size: 4 Ingredients: 1/2 cup unsalted, roasted peanuts 1 teaspoon of honey 1 teaspoon of soy sauce 1 teaspoon of turmeric 2 ounces of seed oil Directions: 1. Blend the peanuts, turmeric, and curry into the blender. 2. Add the honey and soy sauce. 3. Start blending; every now and then, add water to better mix the dough 4. Blend until you get the desired consistency. 5. Store in the refrigerator for up to 7 days. Nutritional Values: Calories: 214 kcal / Carbohydrates 24g / Protein 38g / Fat 26g / Fiber 2g. 194. Nachos Sauce Prep Time 5 mins / Cooking time: 15 mins / Serving size: 4 Ingredients: 1/2 cup red bell pepper, cut into slices 1/2 onion 1 cup of chopped tomatoes 1 chili

1 tablespoon of seed oil salt and pepper for seasoning Directions: 1. In a saucepan, put the pepper, onion, and chili. 2. Add the chopped tomatoes and oil and mix. 3. Start cooking for 15 minutes. 4. Keep stirring until it becomes thick. 5. When cooked, let it cool and put it in the sterilized jars. Sterilize the jars and, once cool, place them in your pantry. Keep for up to 14 months. Nutritional Values: Calories: 180 kcal / Carbohydrates 24g / Protein 12g / Fat 14g / Fiber 3g.

Fermented Recipes 195. Green Beans Prep Time 10 days / Cooking time: 4 mins / Serving size: 9 Ingredients: 3.5 pounds of green beans 1 courgetti 6 cups of 3% brine 2 cloves of garlic Dill Directions: 1. Wash the green beans and remove the tips with scissors. 2. Put the water in a saucepan and bring it to a boil. Cook the green beans for 4 minutes. This step is essential to eliminate Folin, a toxic protein. 3. Boiling also kills the natural enzymes in green beans, so you need to add them again by adding the zucchini and garlic to the jar. 4. Finely chop the courgetti and garlic. 5. Take the glass jars and start making the first layer of green beans. Next, add the garlic and dill. Continue repeating this operation until the jar is completely filled. 6. On the last layer, place 2 courgetti leaves to press the green beans down. 7. Add the plastic presser and close the jar first with 2 layers of cling film and then with a lid. 8. Place the jars on a plastic tray and keep them for 24 hours. 9. For about 3 or 4 days, the lid must be opened briefly to vent the jar and close it immediately. Also, clean the pots of excess liquid. 10. When the fermentation is no longer pushed, open the lid, ensure the vegetables are submerged in the brine, change the foil and close the lid tightly. Wait about 1 month before you can consume. 11. When opened, keep in the fridge for up to 4 days. Nutritional Values: Calories: 54 kcal / Carbohydrates 26g / Protein 8g / Fat

1g / Fiber 34g. 196. Garlic Prep Time 2 days / Cooking time: / Serving size: 9 Ingredients: 5 pounds of garlic a few leaves of dill rosemary 3% brine Directions: 1. Peel the garlic thoroughly, wash it with water and cut it thin. 2. Put the garlic in your jar, add a few dill and rosemary leaves, and repeat these steps until your jars are completely full. 3. Make sure they are complete and that there is air inside. Add the brine until complete. Add the plastic presser and close the jar. 4. Let it ferment for 4 days, then place it in the fridge. In this way, the fermentation slows down considerably. 5. After about 2 weeks, your fermented garlic is ready. It goes perfectly as an ingredient in salads or meat dishes. Nutritional Values: Calories: 40 kcal / Carbohydrates 28g / Protein 12g / Fat 1g / Fiber 32g. 197. Onion Prep Time 6 days / Cooking time: / Serving size: 9 Ingredients: 15 onions a few leaves of dill black pepper in granules 3% brine Directions: 1. Peel the onion and cut it into thin slices.

2. Put the onion slices in the fermentation jar and add the pepper and the agent leaves. Make several layers until the jar is completely filled. 3. Press and add the brine. 4. Close with the cap and make sure to ventilate once a day. 5. After 6 days, the onions are ready; keep them cool in the refrigerator. Nutritional Values: Calories: 50 kcal / Carbohydrates 29g / Protein 8g / Fat 1g / Fiber 36g. 198. Carrots Prep Time 5 days / Cooking time: / Serving size: 14 Ingredients: 8 pounds of carrots a few leaves of dill 1 courgetti 3% brine Directions: 1. Peel your carrots and remove any moldy or soft parts. 2. Next, cut the courgettis into skinny strips. 3. Start by cutting the carrots into slices that are not too thick and place them back in your fermentation jar. 4. Make the first layer of carrots, and then add the dill. Repeat this step until your jar is full. 5. When complete, press the carrots lightly, add 2 perpendicular pieces of zucchini and add the plastic presser. 6. Fill the jar with the brine and close. 7. Ensure air is exchanged with the outside and eliminate any liquid that escapes. 8. Leave it out of the fridge for 4-5 days. Then, when fermentation is done, put your jars in the refrigerator and keep them. 9. Serve in combination with other fresh or cooked vegetables. Nutritional Values: Calories: 41 kcal / Carbohydrates 24g / Protein 7g / Fat 1g / Fiber 36g.

199. Cauliflower Prep Time 4 days / Cooking time: / Serving size: 12 Ingredients: 2 heads of cauliflower a few leaves of dill 1 stick of rosemary black pepper in grains 3% brine Directions: 1. Wash the cauliflower and take the outer florets. 2. Put the water in a saucepan and bring it to a boil. When it boils, put the cauliflower in for about 3-4 minutes to sear it. 3. In the end, drain the water and let the cauliflower cool completely. 4. Now put the cauliflower tops in the jars and add a little rosemary, dill, and a few peppercorns. Repeat this step so that you have more layers. 5. Press and finally fill with brine. 6. Store out of the fridge. Let it ferment for about 4 days. 7. In the end, keep it in the refrigerator. Nutritional Values: Calories: 55 kcal / Carbohydrates 26g / Protein 14g / Fat 1g / Fiber 41g.

200. Asparagus

Prep Time 6 days / Cooking time: / Serving size: 15 Ingredients: 12 pounds of asparagus 8 cloves of garlic dill leaves black pepper in grains 3% brine Directions: 1. Wash the asparagus and roughly take the tips. 2. Peel the garlic and cut it into slices. 3. Return the asparagus tips to your jars, add 4. garlic, coarse pepper, and dill leaves. 5. Repeat these steps until the jars are entirely filled. Leave air spaces. 6. Fill with brine and lightly press down. Close and leave to rest for 6 days out of the fridge. 7. Make sure the jar exchanges air with the outside. When fermentation is complete, store in the refrigerator. 8. Ideal for seasoning vegetable dishes or other meat main courses. Nutritional Values: Calories: 77 kcal / Carbohydrates 28g / Protein 19g / Fat 1g / Fiber 42g. 201. Pumpkin Prep Time 3 days / Cooking time: / Serving size: 8

Ingredients: 1 large pumpkin dill leaves black pepper in granules 1 onion, finely chopped 5% brine Directions: 1. Peel the pumpkin, remove any woody part and cut it into small cubes or skinny slices. 2. Next, peel the onion and cut it very finely. 3. Start filling your jars by putting the squash first, then the onion, then the black pepper and dill leaf dressing. 4. Repeat this step until your jars are completely full. Then, press lightly and add the brine solution until complete. 5. Close with a lid and let it ferment for about 3 days at room temperature. 6. Ensure you eliminate any liquids that come out; store them in the refrigerator. 7. Ideal for dressing vegetable dishes or raw salads. Nutritional Values: Calories: 81 kcal / Carbohydrates 22g / Protein 18g / Fat 3g / Fiber 38g. 202. Zucchini Prep Time 4 days / Cooking time: / Serving size: 12 Ingredients: 10 zucchini 3% brine 8 cloves of garlic Directions: 1. Wash your zucchini and peel the garlic. 2. Cut the zucchini into thin slices and cut the garlic into small pieces. 3. Now put the zucchini in a jar, add the garlic and fill.

4. Press lightly to compact the vegetables and add the brine. 5. Leave to air at least once a day and ferment for a minimum of 4 days. 6. When the fermentation subsides, transfer the jars to the fridge and store them. Nutritional Values: Calories: 77 kcal / Carbohydrates 17g / Protein 12g / Fat 1g / Fiber 37g. 203. Vegetables Mix Prep Time 3 days / Cooking time: / Serving size: 8 Ingredients: 3 onions 4 cloves of garlic 3 courgettis 1/2 head of cauliflower 3% brine Directions: 1. Wash all the vegetables and peel the onions. 2. Finely chop the garlic and onion while taking the cauliflower florets. 3. Now put the vegetables in the fermentation jar and press them. 4. Add the brine and let it brew for 3 days. 5. Make sure you ventilate the jar every day. 6. After 3 days, put your jars in the fridge and keep them. Nutritional Values: Calories: 89 kcal / Carbohydrates 31g / Protein 22g / Fat 3g / Fiber 45g. 204. Coconut Yogurt Prep Time 1 day / Cooking time: / Serving size: 6 Ingredients: 3 1/2 cups of coconut milk 1 tablespoon of lactic ferments agar to thicken

Directions: 1. Heat the coconut milk in a small saucepan and bring it to 104 ° F. Add the ferments and mix gently for a few minutes. 2. Add the thickener and mix again briefly. 3. Wrap the jar with a blanket and let it rest for about 24 hours. 4. Keep in the fridge for up to 7 days maximum. Nutritional Values: Calories: 89 kcal / Carbohydrates 28g / Protein 14g / Fat 6g / Fiber 2g. 205. Korean Rice Prep Time 2 days / Cooking time: / Serving size: 4 Ingredients: 2 cups of Korean rice beans, cooked seeds Directions: 1. Put the rice in a bowl and cover it with water. 2. Every 12 hours, the water changes, cloudy. 3. Repeat this step 4 times. 4. Put the rice in a saucepan, add the beans and water to cover, and bring to a boil. 5. Lower the heat and cook for about 10 minutes with the lid on. 6. Let it rest for 5 minutes. 7. Serve warm with a meat dish. Nutritional Values: Calories: 99 kcal / Carbohydrates 41g / Protein 12g / Fat 2g / Fiber 13g. 206. Sweet Potatoes Prep Time 5 days / Cooking time: / Serving size: 12 Ingredients: 7 pounds of potatoes a few leaves of parsley

a few leaves of dill 3% brine Directions: 1. Wash the potatoes and cut them into thin slices. You can leave the peel. 2. Put your potatoes in the jars to let them ferment, layer the potatoes and then add the parsley and dill. 3. Repeat this step until the jar is repeated completely. 4. Compact and filled with brine. 5. Close with a lid and let it brew for 12 hours. 6. Make sure it airs out and when fermentation ends, put them back in the fridge after 5 days. Nutritional Values: Calories: 87 kcal / Carbohydrates 44g / Protein 6g / Fat 1g / Fiber 7g. 207. Black Tomato Prep Time 7 days / Cooking time: / Serving size: 16 Ingredients: 14 pounds of tomatoes a few leaves of dill Garlic cloves 1 onion 3% brine Directions: 1. Tomatoes are the classic fruit that can ferment. Fermented tomato juices can also be added to other fermented fruit to give an additional charge of lactic bacteria. 2. Wash your tomato and cut each tomato into 4 parts. 3. Now place them in the jars and add the dill leaves and the thinly sliced garlic cloves. Also, add small slices of onion and repeat this step until your jar is full. 4. When complete, add the brine and compact everything. 5. Close with the lid and make sure it ventilates.

6. Check for 7 days that the fermentation is active; you will notice white bubbles. 7. When it comes down, keep it in the fridge. Nutritional Values: Calories: 80 kcal / Carbohydrates 26g / Protein 12g / Fat 1g / Fiber 16g. 208. Aryan, Turkish drink Prep Time 10 mins / Cooking time: / Serving size: 4 Ingredients: 1 pound of Greek yogurt 2% brine Directions: 1. Put the yogurt in a blender, add the brine, blend thoroughly for 1 minute, and wait to form a very soft and fluffy drink. 2. Serve fresh and consume immediately. Nutritional Values: Calories: 79 kcal / Carbohydrates 26g / Protein 14g / Fat 3g / Fiber 1g. 209. Prebiotic Lemonade Prep Time 2 days / Cooking time: / Serving size: 6 Ingredients: 10 lemons 1 cinnamon stick 1 cup of sugar (to taste) 3% brine Directions: 1. Take 5 lemons, wash them thoroughly, and cut them into skinny slices. 2. Place the lemon slices in the jars and add the brine. 3. Let them ferment for at least 2 days, ventilating every 12 hours, and make sure the white bubbles form. 4. At the end of fermentation, place the fermented lemons in the

refrigerator. 5. Now take the other 5 lemons, squeeze them into a bowl and add sugar if desired. 6. Give it a quick stir and serve in a glass with pieces of fermented lemon. Serve cold. Nutritional Values: Calories: 65 kcal / Carbohydrates 32g / Protein 12g / Fat 2g / Fiber 4g. 210. Kefir Prep Time 18 hours/ Cooking time: / Serving size: 5 Ingredients: 1.5 ounces of Kefir Grains 4 cups of full-fat milk Directions: 1. In a large bowl, put the milk and kefir grains. 2. Give it a quick stir, put a cloth on top, and place it in the oven at about 100 ° F. The bowl must remain motionless. 3. After about 18-20 hours, the mixture thickens, and the kefir is ready. 4. Remove the kefir grains and refrigerate or serve. 5. The kefir granules can be reused for another preparation. Nutritional Values: Calories: 102 kcal / Carbohydrates 36g / Protein 18g / Fat 9g / Fiber 1g. 211. Coconut Kefir Prep Time 18 hours/ Cooking time: / Serving size: 5 Ingredients: 1.5 ounces of Kefir Grains 4 cups of full-fat milk 1/2 peeled and grated coconut Directions: 1. In a large bowl, put the milk and kefir grains.

2. Add the grated coconut and give a quick stir. Put a cloth on top and place it in the oven at about 100 ° F. The bowl must remain motionless. 3. After about 24 hours, the mixture thickens, and the kefir is ready. 4. Remove the kefir grains and refrigerate or serve. 5. The kefir granules can be reused for another preparation. Nutritional Values: Calories: 114 kcal / Carbohydrates 38g / Protein 22g / Fat 13g / Fiber 4g. 212. Dandelion Juice Prep Time 1 day/ Cooking time: 45 mins / Serving size: 8 Ingredients: Dandelion flowers 4 cups of sugar 1 lemon Directions: 1. Wash all the dandelion flowers, remove the stem, and put them in a saucepan. 2. Add the water. About 150 flowers are needed for 4 cups of water. Bring to a boil and leave to infuse overnight. 3. Filter and add the sugar and the juice of one lemon. 4. Now boil the filtrate and wait for it to become thick. 5. When done, put the juice in sterilized jars, turn over and let cool. 6. Store in your pantry for up to 8 months, safely. Nutritional Values: Calories: 98 kcal / Carbohydrates 44g / Protein 12g / Fat 2g / Sugar 11g. 213. Apple Wine Prep Time 4 days/ Cooking time: / Serving size: 8 Ingredients: 12 pounds of apples 5 cups of sugar

Directions: 1. Wash the apples, cut them into 4, and with a meat grinder, create a dense pulp. 2. Put the pulp in a glass bowl, add sugar and leave in a warm, dry place. 3. Leave it to ferment for 4 days. 4. When finished, squeeze the juice into a bottle, remove the excess sugar and close the bottle. Let it rest for another 30 days. 5. When finished, your drink is ready. Nutritional Values: Calories: 102 kcal / Carbohydrates 39g / Protein 8g / Fat 1g / Sugar 14g. 214. Watermelon Wine Prep Time 5 days/ Cooking time: / Serving size: 7 Ingredients: 1 large melon 1 cup of sugar Directions: 1. Cut the melon, remove the black and white seeds and place it in a large bowl. 2. Add the sugar and mix. 3. Close with a cloth and let it ferment for 5 days. 4. When finished, filter everything and put the liquid in the sterilized glass bottles. Close tightly and keep them for about 30 days. 5. After 30 days, you can enjoy your drink. When you open the bottle, put it in the fridge and use it within 3 days. Nutritional Values: Calories: 122 kcal / Carbohydrates 41g / Protein 4g / Fat 3g / Sugar 22g. 215. Cherry Wine Prep Time 5 days/ Cooking time: / Serving size: 5 Ingredients: 9 cups of cherries

6 cups of sugar 2 lemons Directions: 1. Wash your cherries and remove the green stalk and the seed. 2. Put the cherries in a large bowl and add the sugar and lemon. 3. Cover the bowl with a tea towel and let it brew for 4 to 5 days. 4. Finally, filter the juice and put it in the sterilized bottles. 5. Close tightly and let it rest for at least 40 days. 6. In the end, enjoy the delicious drink. 7. When you open the bottle, put it in the fridge and use it within 3 days. Nutritional Values: Calories: 113 kcal / Carbohydrates 36g / Protein 5g / Fat 6g / Sugar 18g. 216. Banana Wine Prep Time 1 days/ Cooking time: / Serving size: 10 Ingredients: 21 pounds of bananas, cut into thin rings 5 gallons of water (You won't use them all) 15-20 pounds of white sugar 6 tablespoons of the acid mixture 5 tablespoons of pectinase 25 tablespoons of tannin for wine 6 tablespoons of yeast nutrients 4 pounds of golden raisins 1 sachet of wine yeast Potassium sorbate or other stabilizers for wine Directions: 1. Place the raisins in a freshly disinfected 6.5-gallon fermenter bucket. 2. Carefully strain the hot banana liquid into the fermentation bucket on the raisins. Add a few scoops of the banana mush. Cover with sanitized lid and air lock and allow to cool to room temperature (overnight).

3. Stir. Add the yeast into the fermenter, and cover with a sanitized lid and bladder. 4. Within 48 hours, you should notice fermentation activity - bubbles in the airlock, carbonation, and/or swirling in the wine must. 5. Let it rest for about a week, stirring every couple of days. After that, it will turn black on top. 6. After a week, Put the demijohn in a cool place and let it rest for a month 7. Using sanitized equipment, remove the banana wine from the sediment in a clean, freshly sanitized 6.5-gallon demijohn. (At this point, we've added 4 pounds of sugar to add sweetness.) Close with sanitized airlock cap and leave for another 2-3 months. Nutritional Values: Calories: 134 kcal / Carbohydrates 28g / Protein 6g / Fat 5g / Sugar 22g. 217. Strawberry Wine Prep Time 14 days/ Cooking time: / Serving size: 20 Ingredients: 3.5 pounds of whole strawberries 1 gallon of boiling water 1 lemon, squeezed 1 teaspoon of wine yeast, optional 3 pounds of sugar Directions: 1. Wash the strawberries and remove the green stalk. 2. Now mash the strawberries in a bowl and cover the puree with boiling water. 3. Add the lemon juice and mix for a few minutes. 4. Add the wine yeast and wait for it to cool to 80 ° F. 5. Let it rest in a cool place for 7 days and mix once a day. 6. Now filter your mixture and add the sugar. 7. Let it ferment for another week, stirring every day. 8. Now put the wine in the sterilized bottles and close with a stopper.

9. Let them rest for 2 months. 10. When it is ready, no more bubbles will form, and you can enjoy it. Nutritional Values: Calories: 144 kcal / Carbohydrates 31g / Protein 7g / Fat 2g / Sugar 18g. 218. Blueberry Wine Prep Time 7 days/ Cooking time: 30 mins / Serving size: 18 Ingredients: 2.7 pounds of blueberries 2 pounds of sugar A pinch of yeast nutrient 1 teaspoon of the acid mixture 1 teaspoon of pectic enzyme Grape tannin 1/4 pack of wine yeast, preferably Cotes des Blancs water Directions: 1. Mix the berries with the sugar. 2. Add about 4 cups of water and bring to a boil. 3. Let it cool, then add all the other ingredients. 4. Let it rest for 7 days and mix at least once a day. 5. Transfer into a glass demijohn, and the secondary fermentation begins, which will last 6 weeks. 6. Your wine can be poured into the appropriate bottles and is ready to be consumed. Nutritional Values: Calories: 126 kcal / Carbohydrates 27g / Protein 17g / Fat 3g / Sugar 8g. 219. Pineapple Wine Prep Time 7 days/ Cooking time: 30 mins / Serving size: 16 Ingredients:

1 pineapple 1.7 lbs. of sugar 1 teaspoon of the acid mixture 1 pinch of tannin 1 teaspoon of yeast Pectic enzyme Directions: 1. Peel the pineapple and cut it into small pieces. Keep all the juice; you can peel the fruit over a large bowl. 2. Transfer the chopped pineapple to a fermentation bucket and pour boiled but cooled water over it. 3. Add all the other ingredients except the yeast. 4. Give it a stir, and then add the yeast. Let it ferment for about 10 days. 5. At this point, the secondary fermentation begins, so you can transfer the mixture to another container and let it rest for 7 weeks. Transfer the wine to the bottles when finished and stored in a cool, dry place. Nutritional Values: Calories: 137 kcal / Carbohydrates 24g / Protein 18g / Fat 4g / Sugar 12g. 220. Water Kefir Prep Time 7 days/ Cooking time: / Serving size: 4 Ingredients: kefir grains fresh fruit Waterfall 1/2 cup of sugar approx. Directions: 1. Fill glass jars halfway with water. 2. Put 3 Oz of sugar in each jar and add the kefir grains. 3. Now add the fruit to each jar and close. 4. Let it brew for at least 7 days, stirring occasionally.

5. When finished, you can reuse the kefir grains for other recipes. Nutritional Values: Calories: 98 kcal / Carbohydrates 18g / Protein 21g / Fat 2g / Sugar 12g. 221. Sake Prep Time 20 mins/ Cooking time: 40 mins / Serving size: 8 Ingredients: 4 cups of rice koji spores rice yeast Water Directions: 1. Put the rice in a bowl and cover it with water. Let it rest overnight. 2. Drain the rice and put it in a saucepan, add more water and cook for about 20 minutes after it boils. 3. Let it cool and put the rice in a container. Add the koji spores to 1 cup of water, and then add everything to the rice. 4. Let it ferment for 6 days in a dark and dry place. 5. Dissolve the rice yeast in 1 cup of water and then add it to the rice. 6. Let it ferment for another 12 days. 7. Add 1.5 cups of water and let it sit for another 6 days. 8. When done, filter through a colander and transfer to a bottle. Store in the refrigerator. Nutritional Values: Calories: 124 kcal / Carbohydrates 34g / Protein 12g / Fat 4g / Sugar 3g. 222. White Wine Prep Time 2 days / Cooking time: / Serving size: 20 Ingredients: 1.55 gallons of grapes a few tablespoons of alcohol for food

Directions: 1. Wash the grapes and start mashing them in a vast bowl. 2. Put the crushed berries in a tea towel and squeeze to get all the juice. 3. Pour the juice into the fermenter, add some alcohol and close again. 4. We wait about 2 days or less, and the fermentation stops. Then, let's proceed with bottling. Add 1/2 tablespoon of sugar for every 4 cups of sparkling wine. 5. Allow 3 weeks to pass before enjoying the wine. Nutritional Values: Calories: 134 kcal / Carbohydrates 11g / Protein 0g / Fat 0g / Sugar 0g. 223. Table Wine Prep Time 6 days / Cooking time: / Serving size: 25 Ingredients: 2.64 gallons of grapes 12 cups of sugar Directions: 1. Crush the grapes with a mortar 2. Cover the mass with gauze and let it rest for 6 days. Then, give it a stir once a day. 3. Now start squeezing the grapes and collect the liquids. 4. Add the sugar and mix. 5. Let it ferment for 22 days. 6. When the fermentation stops, you can filter the wine and put it in the bottles. 7. Keep it in your cellar for at least 30 days before consuming it. Nutritional Values: Calories: 134 kcal / Carbohydrates 11g / Protein 0g / Fat 0g / Sugar 0g. 224. Raspberries Prep Time 1 day / Cooking time: / Serving size: 4

Ingredients: 1 cup of raspberries 1 teaspoon of salt Directions: 1. Wash and dry the raspberries. 2. Put them in a food bag and add the salt. Shake gently and wait for the bag to start swelling (fermentation). If the bag boasts too much, make a small hole in the corner. 3. When a large number of liquid forms, open the bag and separate the liquid. Store in the fridge. 4. The solid part is ideal for use on sweets or even savory ones. Perfect with grilled meat. Nutritional Values: Calories: 88 kcal / Carbohydrates 13g / Protein 8g / Fat 1g / Fiber 12g. 225. Kombucha Prep Time 7 days / Cooking time: / Serving size: 6 Ingredients: 1 tablespoon of black tea (or green if you prefer) 1 cup of sugar Yeast Directions: 1. Brew the tea by steeping it for 15 minutes. You can also mix different types of tea to have a unique flavor to your liking. 2. Add sugar (or sweetener) and let cool to room temperature. 3. Add the yeast. Cover your bowl now; this will prevent any insects from settling inside. 4. Fermentation lasts about 10 days. 5. At the end of fermentation, bottle it and let it mature for at least 20 days before consuming. Nutritional Values: Calories: 44 kcal / Carbohydrates 0g / Protein 3g / Fat 2g / Sugar 0g.

226. Blueberry soda Prep Time 20 mins / Cooking time: 10 mins/ Serving size: 16 Ingredients: 2 cups of water 2 cups of sugar About 4 cups of basil 4 cups of blueberries Waterfall 1/2 lemon squeezed 8 cups of sparkling water Directions: 1. In a saucepan, put 2 cups of water with sugar and basil. Bring to a boil and cook for about 10 minutes. 2. Blend the blueberries and 1 cup of water with the lemon juice in a blender. 3. Put it in a pitcher and remove the basil leaves. 4. Add the sparkling water and mix. 5. Serve cool. Nutritional Values: Calories: 66 kcal / Carbohydrates 3g / Protein 2g / Fat 1g / Sugar 0g. 227. Apple soda Prep Time 25 mins / Cooking time: 10 mins/ Serving size: 10 Ingredients: 3 cups of water 1 cup of sugar 5 apples 1 cup of lemon juice sparkling water Directions: 1. Dissolve the sugar with hot water. Let it cool and add the lemon juice.

2. When the liquid is cold, put it in a jug, and add the apples, without seeds, and with the peel. 3. Close the jug for at least 4 days to allow it to flavor. 4. Serve with sparkling water, apple slices, and ice. 5. Store in the fridge for up to 30 days or until the apples begin to darken. Nutritional Values: Calories: 46 kcal / Carbohydrates 0g / Protein 0g / Fat 0g / Sugar 8g. 228. Tea Ginger Soda Prep Time 35 mins / Cooking time: 10 mins/ Serving size: 10 Ingredients: 2 oz of grated ginger 1 cup of sugar 1 cup of lemon juice sparkling water Directions: 1. Dissolve the sugar with hot water. Let it cool and add the lemon juice and grated ginger. 2. When the liquid is cold, put it in a jug and let it rest in the refrigerator for at least 6 days. 3. Serve with sparkling water and ice. 4. Keep in the fridge for up to 40 days. Nutritional Values: Calories: 57 kcal / Carbohydrates 0g / Protein 0g / Fat 0g / Sugar 8g. 229. Vanilla Cream soda Prep Time 5 mins / Cooking time: 10 mins/ Serving size: 6 Ingredients: 2 pounds of sugar 2 cups of water. Aroma of vanillin

Syrup sparkling water Directions: 1. In a saucepan, dissolve sugar with water. 2. Bring to a boil and let it cool. 3. Add vanillin and mix. 4. Let it cool quickly with ice outside or directly in the freezer. 5. Now add the syrup and sparkling water until you get your favorite flavor. Nutritional Values: Calories: 45 kcal / Carbohydrates 2g / Protein 0g / Fat 0g / Sugar 6g. 230. Pineapple Beer Prep Time 7 days / Cooking time: 10 mins/ Serving size: 6 Ingredients: 1 pineapple a few tablespoons of sugar 1/2 cup of food alcohol. Directions: 1. Peel the pineapple and remove the core and zest. 2. Cut it into 1/4-inch cubes. 3. Put the pineapple in a bowl and add the sugar. 4. Let it rest for about 12 hours. 5. Add the alcohol and let it brew for 3 days in the refrigerator. 6. Separate the liquid and filter the rest. 7. Now add the liquids to the wort in its final fermentation stage. 8. Now proceed to the secondary fermentation by adding more sugar. 9. After 4 days, bottle and store in a cool, dry place. Nutritional Values: Calories: 66 kcal / Carbohydrates 3g / Protein 0g / Fat 0g / Sugar 12g.

231. Lemonade Soda Prep Time 20 mins / Cooking time: 10 mins/ Serving size: 6 Ingredients: 6 lemons sparkling water 1 ounce of sugar 1 pinch of baking soda Directions: 1. Wash the lemons and peel them. Set aside the peel of 3 lemons. Squeeze the others with a juicer. 2. Filter the juice and put it in a saucepan. Add the peels of the other lemons and the sugar. 3. Start heating to dissolve the sugar and let it cool. 4. Put the liquid in a jug and add the baking soda and lemon zest to the glass. Serve cold. Nutritional Values: Calories: 40 kcal / Carbohydrates 2g / Protein 0g / Fat 0g / Sugar 8g. 232. Elderflower Champagne Prep Time 4 days / Cooking time: / Serving size: 18 Ingredients: 1 gallon of water Juice of 2 lemons 1 lemon 2 cups of sugar 10 sprigs of elderflower Directions: 1. Dissolve the sugar with water in a saucepan. Add the lemon juice, slice the organic lemon, and put it in the saucepan. 2. Also, add elderflower and stemless. 3. Let it ferment in the heat for 24 hours.

4. Stir every 6 hours. 5. Filter and fill the bottles to 80%. Close the bottles with a plastic cap. After 24 hours, open the bottle to let the gases escape. 6. After 3 days, repeat the operation and close the cap tightly. 7. Store the bottles in your cellar; after 15 days, you can enjoy your wine. Nutritional Values: Calories: 88 kcal / Carbohydrates 2g / Protein 0g / Fat 0g / Sugar 8g. 233. Ginger beer Prep Time 9 days / Cooking time: / Serving size: 6 Ingredients: 1 fresh ginger root 3 cups of water 1/3 pound of sugar Directions: 1. Put 1 inch of ginger in a jug with 1/2 cup of water and 1 tablespoon of sugar. 2. After 2 days, add 1 inch of ginger and 1 cup of water with 3 tablespoons of sugar. 3. After another 48 hours, add 1 inch of ginger, 1 cup of water, and 3 tablespoons of sugar. 4. After another 48 hours, add 1 inch of ginger, 1 cup of water, and 4 tablespoons of sugar. 5. After another 48 hours, the drink is ready. 6. Store in the refrigerator. Serve cold. 7. This drink can be restored by adding ginger, water, and sugar every 48 hours. Nutritional Values: Calories: 88 kcal / Carbohydrates 2g / Protein 0g / Fat 0g / Sugar 21g. 234. Root beer Prep Time 4 days / Cooking time: 20 mins/ Serving size: 6

Ingredients: 1 cup of sassafras root 1 tablespoon of green leaf cinnamon coriander pepper (optional) water 1 cup of sugar 1 cup of molasses 3 teaspoons of vanilla extract 1 cup of lime juice 1 teaspoon of ginger Directions: 1. Put the water in a saucepan and add the sassafras, the wintergreen leaf, and the cinnamon. 2. Stir and add the cilantro and pepper. 3. Bring to a boil and cook for about 20 minutes. 4. Filter your drink and add the sugar, molasses, and vanilla. 5. Stir or mix the ingredients. 6. Now put the liquids in unique jars, and as soon as it cools down, close them hermetically. Let it ferment for 4 days at room temperature. 7. When done, put them in the refrigerator and serve cold. Nutritional Values: Calories: 80 kcal / Carbohydrates 6g / Protein 0g / Fat 0g / Sugar 0g.

Seafood 235. Mackerel in oil Prep Time 30 mins / Cooking time: 30 mins / Serving size: 4 Ingredients: 3 mackerel, cleaned and gutted salt Lemon peel bay leaves juniper berries seed oil Directions: 1. Remove the head and tail of the fish. 2. Place the mackerel in a saucepan and add salt, 2 bay leaves, and lemon zest. 3. Cook for 6 minutes. 4. Drain and let cool. Now place the fillets on a plate with paper towels and let drain overnight. 5. The next day start filling your sterilized jars. Add the juniper berries, press a little and serve with olive oil. Make sure they are fully submerged. 6. Close tightly and proceed with sterilizing the jars. 7. Store in your pantry for up to 18 months. Nutritional Values: Calories: 155 kcal / Carbohydrates 18g / Protein 19g / Fat 11g / Fiber 2g 236. Baked Bass Prep Time 15 mins / Cooking time: 50 mins / Serving size: 2 Ingredients: 1 sea bass 2 lemon slices

parsley leaves salt Directions: 1. Wash and clean your sea bass of its innards. 2. With a knife, open your sea bass and insert the lemon, parsley, and salt inside. 3. Place the fish in a baking dish with baking paper and bake in a hot oven at 380°F. 4. Bake for 50 minutes, turning the fish halfway through cooking. 5. Remove the outer skin, pull out the center plug, and scoop the flesh when cooked. 6. Let cool. Place the pulp in a sterilized glass jar, add a few more lemon slices and seal tightly. 7. Proceed with sterilizing the jar. 8. Store in the refrigerator for 3 months. 9. Serve with raw olive oil (or natural, untreated palm oil) drizzle. Nutritional Values: Calories: 91 kcal / Carbohydrates 15g / Protein 33g / Fat 22g / Fiber 1g 237. Salted Anchovies Prep Time 15 mins / Cooking time: 50 mins / Serving size: 2 Ingredients: 10 cups anchovies 6 cups salt Directions: 1. Anchovies should not be washed with fresh water. Otherwise, they will mold. Better to use seawater; otherwise, cleaning them is unnecessary. 2. Detach the heads from the anchovies and remove the entrails. 3. You can quickly use 5 percent salt water to wash the anchovies, then wash them and place them in a colander. 4. When they are well-drained, add the first part of the salt to your jar. Then, start filling by alternating heads and tails. Fill well and compact.

5. After you create the first layer, add more coarse salt and make the necessary layers. The last layer should be salt. 6. When your jar is full, put a plastic cap on it. Otherwise, the salt will corrode the metal and let it sit for about 2 months. 7. Don't worry if any liquid is removed. This is the normal marinating process. 8. When finished, your anchovies are ready; before serving, they need to be washed briefly to remove the salt, so you can enjoy them safely. Nutritional Values: Calories: 103 kcal / Carbohydrates 10g / Protein 36g / Fat 22g / Fiber 3g 238. Homemade Tuna Prep Time 1 day / Cooking time: 60 mins / Serving size: 12 Ingredients: 2 pounds of tuna seed oil a few bay leaves lemon zest salt Directions: 1. In a saucepan, put the water in. Salt thoroughly and bring to a boil; add bay leaves and lemon zest. 2. Now add the raw tuna and let it cook for about 1 hour. 3. When done, let it cool for 1 hour and then refrigerate for 1 day. 4. Break up the soft tuna with your hands and place it inside the sterilized jars. 5. Press lightly and fill with olive oil. 6. Seal tightly and proceed to sterilize the jar. 7. Store in your pantry for 18 months. Nutritional Values: Calories: 98 kcal / Carbohydrates 11g / Protein 39g / Fat 11g / Fiber 0g

239. Squid Salad Prep Time 30 mins / Cooking time: 20 mins / Serving size: 15 Ingredients: 15 squids a few parsley leaves 1 lemon seed oil Directions: 1. Wash the squid thoroughly and remove the innards. 2. In a hot frying pan, cook the squid for about 10 minutes on each side. 3. When cooked, add a few tablespoons of lemon juice and let cool. 4. Cut the squid into thin pieces and arrange them inside sterilized glass jars. 5. Layer the fish with a few parsley leaves and repeat until the pot is full. 6. Press down and add the oil. Seal tightly and proceed to sterilize the jar. 7. You can store it in your pantry for up to 18 months when it cools. Nutritional Values: Calories: 105 kcal / Carbohydrates 12g / Protein 22g / Fat 31g / Fiber 1g 240. Fish Croquettes Prep Time 20 mins / Cooking time: 10 mins / Serving size: 3 Ingredients: 1 sea bass, cleaned and gutted 1 egg 1/3 cup breadcrumbs a few leaves of parsley salt 2 lemon slices Directions: 1. Cut the sea bass with a knife and put in the lemon.

2. In a saucepan, put the sea bass, add a little water and cook for about 10 minutes with the lid on. 3. Let the fish cool and remove the skin and bones. 4. Place the flesh in a bowl. 5. In a second bowl, break the eggs, add a pinch of salt, and beat briefly. 6. Prepare the crumbs seasoned with parsley and a pinch of salt in a dish. 7. Dip a fish flesh first in the egg and then in the seasoned breadcrumbs. 8. Make small chips and place them on a plate. 9. When you have finished all the pulp, wrap the breaded fish balls with plastic wrap and place them back in the freezer. 10. Keep for up to 8 to 12 months. 11. When you use them, you can fry them briefly in seed oil for about 10 minutes or use your air fryer and bake at 280 °F for 7-12 minutes. Be sure to apply cooking evenly. Nutritional Values: Calories: 110 kcal / Carbohydrates 16g / Protein 29g / Fat 30g / Fiber 3g 241. Tuna Soup Prep Time 20 mins / Cooking time: 70 mins / Serving size: 7 Ingredients: 3 pounds of fresh tuna 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of curry 1 cup of champignon mushrooms basil leaves black pepper salt Directions: 1. In a large saucepan, put your tuna, washed and free of entrails. 2. Add salt and water, and fill 3/4 full. Bring to a boil

3. Lower the heat as soon as it boils and cook for about 60-70 minutes over low heat. 4. Halfway through cooking, add the spices and finally season with salt. 5. When ready, ensure no large chunks of tuna are present but crumbled into the soup. 6. Start filling your sterilized jars with tuna, fill with liquid and add a few basil leaves. 7. Leave to cool and seal tightly. 8. Proceed with the sterilization of the jars. 9. Store in your pantry for 14 months without problems. Nutritional Values: Calories: 77 kcal / Carbohydrates 11g / Protein 34g / Fat 39g / Fiber 2g 242. Breaded Anchovies Prep Time 30 mins / Cooking time: 20 mins / Serving size: 10 Ingredients: breaded anchovies 2 pounds of anchovies 1 cup of breadcrumbs a few leaves of parsley salt and black pepper for seasoning 2 eggs Directions: 1. Wash the anchovies and remove the entrails. 2. Put the cleaned anchovies in a pan and add water and salt (5%). 3. Cook for about 10 minutes to soften the fish. 4. In a bowl, beat the eggs and prepare the crumbs seasoned with salt and parsley on a plate. 5. Now dip the anchovies first in the egg and then in the seasoned breadcrumbs. 6. Store the anchovies in an airtight container and place them in the freezer. Store up to 12 months.

7. When you serve them, wait for them to defrost and then fry them in a pan with oil or cook them in an air fryer for about 10 minutes per side at 380 ° F. Nutritional Values: Calories: 88 kcal / Carbohydrates 14g / Protein 38g / Fat 22g / Fiber 3g 243. Sweet and Sour Fish Prep Time 30 mins / Cooking time: 25 mins / Serving size: 3 Ingredients: 1 cup of cod laurel parsley, finely chopped 1 green onion 1 potato 1 carrot 1/2 cup of vinegar 2 ounces of oil salt and black pepper for seasoning Directions: 1. Wash the fish in plenty of water. 2. Put the chopped onion with carrots in a bowl, and add the potato cut into cubes. Add the parsley. 3. Make a very quick sauté with oil, onion, and carrot. Next, add the bay leaf, and finally, add the cod. 4. Put the vinegar in a small pan and boil it over high heat for some time to reduce the volume. Then add the sugar and turn off the heat. 5. Now pour your sauce over the fish and cook for a few minutes. 6. Your fish is ready to serve. You can add a simple tomato salad; otherwise, proceed with storage. 7. Put the thinly sliced sweet and sour fish into the sterilized glass jars, fill and seal tightly. 8. Stop sterilizing the jars and store them in your pantry for 12 months.

Nutritional Values: Calories: 112 kcal / Carbohydrates 19g / Protein 35g / Fat 29g / Fiber 5g 244. Salad Fish Prep Time 10 mins / Cooking time: 20 mins / Serving size: 10 Ingredients: 3 squid 1 octopus 1 cup of mussels, unshelled 3 ounces of black olives without seeds parsley 1 tablespoon of white wine 1 tablespoon of chives salt Directions: 1. Wash and clean all the fish thoroughly, put them in a saucepan, add the water and bring to a boil. 2. Cook for about 20-25 minutes. Make the pulp tender. 3. Now place the fish in a large bowl and cut them about an inch in size. 4. Add the olives and seasonings and mix. 5. Season with salt and serve. 6. Alternatively, you can store the salad by filling your sterilized glass jars with oil. 7. Close hermetically and proceed with boiling the jars. 8. When finished, wait for it to cool and then store it in your pantry for up to 16 months. Nutritional Values: Calories: 78 kcal / Carbohydrates 22g / Protein 43g / Fat 11g / Fiber 9g 245. Anchovy Pate Prep Time 20 mins / Cooking time: 20 mins / Serving size: 8

Ingredients: 2 pounds of anchovies, cleaned salt seed oil Directions: 1. In a saucepan, cook the anchovies in salted water for 20 minutes after boiling. 2. In the end, drain the water and, with a knife, open the anchovies and remove the bones and skin. 3. Thoroughly mix the anchovies with salt and put them in a blender. Add the oil and start blending. 4. You need to get a thick, creamy paste. If it turns out to be too granular, add more oil or a drizzle of water. 5. Now put the pate in the sterilized jars until complete. Close hermetically and proceed to sterilize the jars. 6. Store in your pantry for up to 18 months Nutritional Values: Calories: 123 kcal / Carbohydrates 18g / Protein 38g / Fat 29g / Fiber 2g 246. Fish Sauce Prep Time 20 mins / Cooking time: 70 mins / Serving size: 8 Ingredients: 1 cod, clean and without entrails 10 large tomatoes a few basil leaves black pepper in granules 1 tablespoon of Italian dressing 1 tablespoon of onion powder 1 drizzle of raw oil. Directions: 1. In a saucepan, cook the cod with a drizzle of water and the lid on. Cook for about 10 minutes to soften the fish.

2. After cooking, remove the skin and bones and blend everything in a blender. 3. In a second saucepan, prepare the sauce by putting the tomatoes cut into quarters and salt. 4. Bring to a boil and add the spices with the smoothie fish. 5. Cook for about 60 minutes. 6. In the end, add salt and put the sauce in the sterilized jars. Close tightly and proceed with boiling. 7. Store in your pantry for up to 20 months. Nutritional Values: Calories: 133 kcal / Carbohydrates 22g / Protein 41g / Fat 14g / Fiber 11g 247. Blue Fish Stock Prep Time 20 mins / Cooking time: 45 mins / Serving size: 7 Ingredients: 5 large blue fish, washed and without entrails 1 lemon 1 orange parsley salt Directions: 1. Prepare your oven at 390 ° F and place the parchment in a baking dish. 2. Add the fish cut into small slices of lemon and parsley. 3. Cook for about 45 minutes until the pulp is tender. 4. With a knife and fork, remove the outer skin and thorns. 5. Now take the pulp and put it inside the sterilized glass jars. Add a few slices of orange; it is also OK with the peel and a pinch of salt. 6. Fill your jars completely and reseal tightly. 7. Proceed now with boiling and store in your pantry for 12 months. 8. When serving, add a drizzle of oil and black pepper to taste. Nutritional Values: Calories: 67 kcal / Carbohydrates 12g / Protein 32g / Fat

11g / Fiber 3g 248. Swordfish Fillets Prep Time 10 mins / Cooking time: 25 mins / Serving size: 4 Ingredients: 4 swordfish fillets 1 lemon salt and oil for seasoning Directions: 1. In a skillet, cook the fish for 10-12 minutes per side. 2. Serve on a plate with the juice of one lemon and oil. Eventually, add salt at the end. 3. If you want to keep your fish in the pantry instead, place the fish in glass jars and fill them with salted capers. 4. Press and seal tightly. Proceed with sterilizing the jars and storing them in your pantry for 8 months. Nutritional Values: Calories: 97 kcal / Carbohydrates 15g / Protein 39g / Fat 20g / Fiber 3g 249. Mix Vegetable and Fish Prep Time 20 mins / Cooking time: 30 mins / Serving size: 5 Ingredients: 1 pound of squid, clean and without entrails 1 ounce of olive, seedless 1 bell pepper 1 onion 1/2 head of cauliflower 1 teaspoon of garlic powder 1 teaspoon of Italian dressing salt and oil to taste Directions:

1. Cook the squid in a pan with a pinch of salt and oil. When they are well cooked, set aside. 2. In a saucepan, place the peppers and onion with the cauliflower. Add a drizzle of water and cook with the lid on for about 15 minutes. Finally, put the vegetables with the squid in a large bowl, add the seasonings, and season with salt and oil. Stir and serve. 3. Otherwise, put the fillets in a sterilized glass jar, seal tightly, proceed with sterilization and safely store in your pantry for 14 months. Nutritional Values: Calories: 109 kcal / Carbohydrates 18g / Protein 36g / Fat 21g / Fiber 24g. 250. Boiled and Stored Salmon Prep Time 10 mins / Cooking time: 40 mins / Serving size: 9 Ingredients: 6 salmon fillets 3 cloves of garlic 1 teaspoon of garlic powder 1 teaspoon of onion powder parsley salt Directions: 1. Put the salmon fillets in a saucepan, add the water and bring to a boil. Cook for about 40 minutes. 2. While cooking, add the garlic and onion powder and season with salt. 3. When done, fill your sterilized glass jars with the salmon pulp, add the garlic and parsley and fill completely with the broth from the saucepan. 4. Close hermetically and proceed to sterilize the jar. 5. Store in the pantry for 12 months. Nutritional Values: Calories: 88 kcal / Carbohydrates 16g / Protein 32g / Fat 19g / Fiber 3g.

251. Shrimp Soup Prep Time 10 mins / Cooking time: 60 mins / Serving size: 10 Ingredients: 2 pounds of shrimp 3 large tomatoes 1 onion 1 tablespoon of garlic powder parsley salt and black pepper for seasoning Directions: 1. In a large saucepan, put the shrimp and a drizzle of water. Cook with the lid on for a few minutes. 2. When finished, remove the crust from the fish and set it aside. 3. In the same saucepan, lightly sauté the onion and parsley, add the shrimp and fill with water. 4. Bring to a boil and cook over low heat for about 60 minutes. 5. Season with salt and black pepper in the end and add the parsley. 6. Place your soup in glass jars and seal them tightly. Then, proceed to sterilization and safely store in your pantry for up to 16 months. Nutritional Values: Calories: 98 kcal / Carbohydrates 14g / Protein 39g / Fat 24g / Fiber 3g. 252. General Fish Stock Prep Time 5 mins / Cooking time: / Serving size: 4 Ingredients: 4 cups of fish salt 1 ounce of oil laurel black pepper Directions:

1. Cut your fish into approximately 1-inch-sized pieces. 2. Put the spices in your sterilized glass jars and add the fish. Add the black pepper to the top. 3. Add about 1 tablespoon of oil to each jar. 4. Close hermetically and proceed with the sterilization of the jars. 5. Store in the pantry for 8 months without problems Nutritional Values: Calories: 110 kcal / Carbohydrates 13g / Protein 35g / Fat 30g / Fiber 1g.

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Conclusion With this book, you can preserve whatever food you have at home. Of course, food stock is essential; above all, it allows you to have fresh food even during the cold months. Knowing in-depth food preservation techniques will give you a general and specific vision of what is useful and what is not to have an exceptional product. However, the critical aspect is to practice. Many people want to have fabulous and exceptional products right away on the first try. Remember that experience is essential. If you have a large stock of vegetables at home and are not practical, start keeping a small part of them. Later, with experience and time, you will acquire the necessary skill and know what to do exactly to improve your performance. Finally, always have fun in your kitchen and with your ingredients; many recipes can also be invented by mixing the various elements and spices and have spectacular results. Impress your diners and loved ones by creating delicious and original dishes with past flavors. Good luck.