preserves recipes

This is a typical Venezuelan recipe, it is sold all over the country and is very sweet and moist. Especially made for those moments when you crave something super sweet.Easy Tomao jam recipes and tomato jelly and preserves. Made from fresh tomatoes, these tomato jam, jelly, preserve recipes are easy and delicious.This is one of my favorite appetizers; easy to do, beautiful on the plate and just happens to use two favorite products I sell so always have the crackers and preserves on hand. Another favorite ...For some heirloom recipes for pickling and canning, look to the legendary Marion Brown, whose 1955 classic, Pickles and Preserves, we reissued in 2002. The book contains 408 recipes for jellies/jams/marmalades/preserves, pickles, ...2 c Bisquick baking mix 2 tb Sugar 1/4 c Fruit preserves (any flavor). Share and Enjoy: Digg A� del.icio.us A� Facebook A� Google A� Wikio FR A� Live A� MySpace A� Technorati A� TwitThis. Recipes with the same ingredients ...PRINT RECIPE Recipe: Corn Muffins Filled with Preserves All you need: Corn muffin batter (scratch recipe or Jiffy boxed mix) Preserves All you need to do: Preheat the oven to 400 degrees F. Line a muffin tin with liners or spray with ...And here's the recipe for this week. If you want to can some yummy preserves to enjoy throughout the year you should definitely try this (or you can purchase your own jar at the store next time you stop in): Apple-Jalapeno Preserves ...These are recipes for pampushky called stolitni (hundreds of years). This light and delightful food did not start out as a dessert, but as a dish to eat on its own. The dough was fried and tossed with mashed garlic and oil--a version is ...Blueberry Preserves Recipes Using White Grape Juice jams and jellies a?�, a?� Blueberry Preserves Recipes Using White Grape Juice wine a?�, a?� Preserves White Grape Juice a?�, a?� berry Preserves Recipes Using White Grape Juice a?� ...As gardens overflow with plum, red tomatoes and farmer's markets explode into rows of color, it's time to partake in the longtime tradition of canning and preserving.
for christmas i have about 12 people i need to buy for in my family. so i was just gonna make peach pie in a jar and peach preserves.

so what is a really good recipe for peach pie in a jar that can just be put in a crust and baked? also, could you include the instructions for when you want to bake the actual pie?

and keep in mind that peaches are not in season so i would like a recipe that will still taste great with canned peaches!

thanks :)
i want to make it, and ive made jared foods several times in my life, so im not too worried about messing it up.


I'm looking for the recipe to a specific cookie, but I've forgotten what it is called so I can't seem to find it.
I believe its some kind of short-bread cookie that's rolled into a bar. with powdered sugar dusted on top.
The kind I had were cut into stout little segments and filled with a preserve, raspberry I think.
They were AMAZING, and I'm hoping to make them for some friends of mine. Can anyone help me out?


We would like a non-traditional Thanksgiving this year, so I'm looking for menu ideas. So far there is a consensus on this pork roast recipe:

1 Pork Roast
1/4 tsp each salt and pepper
10 ounces cherry preserves
2 tbsp light corn syrup
1/4 tsp cinnamon
1/4 cup red wine vinegar
1/2 tsp ground cloves
1/4 cup toasted slivered almonds

Rub roast with salt and pepper. Roast uncovered at 325 for 30 minutes for every half pound.

In sauce pan, combine remaining ingredients (except almonds) cook and stir until boiling. Reduce heat and simmer two minutes, add almonds. Spoon sauce over roast and continue cooking for 30 minutes more, basting every 15 minutes. Allow roast to set for 20 minutes - slice and serve with remaining sauce.

What sides and/or dessert would you recommend for this dish? (Please include recipe)

Also would appreciate your suggestions for drinks - we love fruity tea or non-alcoholic punch to serve with dessert. There are several recovering alcoholics on our guest list, so non alcoholic only please!

Thank you!


About a year ago I canned some blueberries following the "blueberry pie" recipe in the Ball Complete Book of Home Preserving. I cut the recipe in half and used certo instead of clear gel. I was still new to canning and didn't know the difference. I ended up with one and a half pints of blue berries in syrup.
The half pint I used right away, and it seemed to go bad quickly. I left the pint in the cupboard to see what would happen. So far there are no signs of spoilage: no mold, no rust, the lid is still depressed, no discoloration in the blueberries. The berries are stuck together though as a large mass.
Despite the age, is this still safe to use? Is there a chance that it's rotten and I just can't tell?


so Is it possible to use the same method of making apple sauce with bananas.?

to give you a better idea, i am looking for a banana recipe.
that would be similar to the kind you find in jars in the baby section at the supermarket.

so far "banana foster" was the closest thing i could find online.
and it was too rich and too sweet."bleach"

also any do's or dont's when making/storing bananas would be appreciated.

thanks.


just like apple sauce i am thinking of preserving my own bananas in a similar form.

to give you a better idea, i am looking for a banana recipe.
that would be similar to the kind you find in jars for baby's at the supermarket.

so far a banana foster was the closest thing i could find online.
and it was too rich and too sweet."bleach"

also any do's or dont's when making/storing some would be appreciated.

thanks.


My nonna used to cannister red and green hot chilli peppers in oil. We'd dip our bread into the oil.

Nonna is now gone (RIP) and she took the recipes with her. How am I able to make this and preserve it in my cellar?


A friend of mine owns and pear tree and she always let's people pick from it. So I gladly accepted. I've preserved pears before but that was a while back, so could anybody please give me a step-by-step recipe on how to do it?


I used to know this great two ingredient, just stir them together recipe for instant, (nocooking) really good sweet and sour sauce. One was pineapple, I think pineapple preserves, and the other was something red--pasta sauce? Not vinegar or chiles or applesauce or onions, just something red and thick. Does anyone know this one?

Thanks,
jodi


I have a friend, recently diagnosed as diabetic, she used to make wonderful preserves and pickles and damson and sloe gin liqueurs, does anyone know any recipes that can be made with sugar subsitutes and still takes yummy?
I hope someone can help.


I am making some hot sauce and want to be able to preserve it so it does not need refrigeration. The recipe already calls for a good percentage of lemon juice and vinegar in it but dont know if i need a special preservative, or does anyone recommends any preservative that it is easy to find and that wont alter the flavor profile of the product. Also i would like to know what do i need to be able to market my sauce, like permits or what not i know that the rules vary from state to state so i live in florida if that helps.

Thanks for the help.


ok so from the 3 listen brands of dog food which one is the best (healthiest).
DRY FOOD!
1.CHICKEN SOUP FOR THE DOG LOVERS SOUL
adult dog formula
Protein: 24% Fat: 14%
Calories: 3,593 kcal/kg (336 kcal/cup) Calculated ME
Available in 6 lb, 18 lb and 35 lb bags.
Feeding Guideline (standard measuring cups/day)
Weight (lbs.)Standard Measuring Cups/Day

10 or Less1/2 - 1
10 - 201 - 1 1/2
20 - 301 1/2 - 2
30 - 402 - 2 1/2
40 - 602 1/2 - 3 1/3
60 - 803 1/3 - 4 1/4
80 - 1004 1/4 - 5

Guaranteed Analysis
Crude Protein 24.0% Minimum
Crude Fat 14.0% Minimum
Crude Fiber 3.0% Maximum
Moisture 10.0% Maximum
Sodium 0.3% Maximum
Zinc 150 mg/kg Minimum
Selenium 0.4 mg/kg Minimum
Vitamin E 300 IU/kg Minimum
Omega-6 Fatty Acids * 2.2% Minimum
Omega-3 Fatty Acids * 0.4% Minimum

* Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profile.

Calorie Content: 3,593 kcal/kg (336 kcal/cup) Calculated Metabolizable Energy.

AAFCO Statement
Animal feeding tests using Association of American Feed Control Officials procedures substantiate that Chicken Soup for the Dog Lover's Soul Adult Dog Formula provides complete and balanced nutrition for the maintenance of adult dogs.
Ingredients
Chicken, turkey, chicken meal, ocean fish meal, cracked pearled barley, whole grain brown rice, oatmeal, millet, white rice, chicken fat (preserved with mixed tocopherols), potatoes, egg product, tomato pomace, duck, salmon, flaxseed, natural chicken flavor, choline chloride, dried chicory root, kelp, carrots, peas, apples, tomatoes, blueberries, spinach, dried skim milk, cranberry powder, rosemary extract, parsley flake, yucca schidigera extract, L-carnitine, dried fermentation products of Enterococcus faecieum, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, dried Trichoderma longibrachiatum fermentation extract, vitamin E supplement, iron proteinate, zinc proteinate, copper proteinate, ferrous sulfate, zinc sulfate, copper sulfate, potassium iodide, thiamine mononitrate, manganese proteinate, manganous oxide, ascorbic acid, vitamin A supplement, biotin, calcium pantothenate, manganese sulfate, sodium selenite, pyridoxine hydrochloride (vitamin B6), vitamin B12 supplement, riboflavin, vitamin D supplement, folic acid.

CANNED FOOD CHICKEN SOUP FOR THE DOG LOVERS SOUL
Guaranteed Analysis
Crude Protein 8.0% Minimum
Crude Fat 4.0% Minimum
Crude Fiber 1.0% Maximum
Moisture 78.0% Maximum

Calorie Content: 1,139 kcal/kg (420 kcal/can) Calculated Metabolizable Energy.

Ingredients
Chicken, turkey, chicken broth, duck, salmon, chicken liver, whole grain brown rice, white rice, oatmeal, carrots, peas, potatoes, barley, egg product, guar gum, flaxseed meal, kelp, apples, dried skim milk, cranberry powder, rosemary extract, parsley flake, dried chicory root, carrageenan gum, vitamin A acetate, vitamin D3 supplement, ascorbic acid, niacin supplement, calcium pantothenate, riboflavin supplement, thiamine mononitrate, pyridoxine hydrochloride, vitamin B12 supplement, biotin, folic acid, zinc sulfate, ferrous sulfate, manganese sulfate, copper sulfate, calcium iodate and sodium selenite.

2.NATURE'S GIFT
DRY FOOD
Fresh Chicken, Australian Poultry Meals (contains no red meat), Whole Grain Wheat, Sucrose, Rice, Food Acid (338), Glycerine, Sea Salt, Canola Oil, Calcium, Chicory root (inulin), Flax Seed, Potassium Sorbate, Natural Colours, Natural Antioxidants (307), Beta Glucans, TGOS (oligosaccharide from corn starch), MOS (oligosaccharide from yeast), herbs, Added Vitamins & Minerals incl. Copper 10mg/kg, Vitamin A 8670iu/kg, Vitamin D 429iu/kg, Vitamin E 114iu/kg.
Typical Analysis (1470kj per 100g)
* Protein 25%
* Fat Min 7%
* Crude Fibre (max) 1.4%
* Salt (NaCI) 3%
* Calcium 1.5%
* Phosphorus 0.8%
* Ash 9.9%
* Moisture 20%

CANNED FOOD
Chicken Rice & Vegetable 380g Can
Our all natural fresh recipe uses these highest quality ingredients:
* 70% Real Chicken (contains no red meat)
* Rice
* Vegetables
Typical Analysis (892kj per 100g)
* Protein 10.8%
* Fat Min 8%
* Crude Fibre 0.5%
* Calcium 1.3%
* Phosphorus 0.6%
* Ash 3.6%
* Moisture 68%
* Salt (occuring naturally) 0%

3.NUTRA GOLD
DRY FOOD
NGREDIENTS
Chicken (16%) turkey (16%), chicken meal, whole grain brown rice, whole grain white rice, chicken fat, oat flakes, , potatoes (3%), barley, millet, duck, salmon, egg derivatives, linseed, natural chicken flavour, kelp, carrots (1%), peas, apples, cranberry powder, rosemary extract, parsley flake, potassium chloride, sodium chloride, choline chloride, dried chicory root, shell fish flour, cartilage of poultry, vitamins & minerals
ANALYSIS
Nutrient (percent)
Crude Protein not less than 28%
Crude Fat not less than 18%
Crude Fiber not more than 3%
Moisture not more than 10.0%
Vitamin E not less than 150 IU/kg
Omeg
chicken soup for dog lovers soul says it is *Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profile.

why is it no.1 from the given 3?


Well I joined spark teens and they made out a meal plan for me..
I am used to eating small snacks throughout the day and maybe an actual meal in the afternoon or morning

this is what it is:
Breakfast:
15 Grapes
Milk, 1 cup non fat
Instant, Quick, and Regular Oats Cereal, 0.75 cup, cooked
Bread, whole wheat (including toast), 1 slice, thin (3-3/4" x 5" x 3/8")Added
Jams, preserves, jelly
Yogurt, fruit, 0.5 container (4oz)

Lunch:
Baby Carrots, raw, 5 mediumAdded
Peanut Butter, smooth style, 1 tbsp
Peaches, fresh, 1 large (2-3/4" dia) (approx 2-1/2 per lb)
Bread, whole wheat (including toast), 1 slice, thin (3-3/4" x 5" x 3/8")
Bread, whole wheat (including toast), 1 slice, thin (3-3/4" x 5" x 3/8")
Jams, preserves, jelly, 1 tbsp


Dinner:
Spinach, frozen, 0.75 cup
Louis Rich Turkey Bacon, 4 serving
Cheddar Cheese, 1 oz
Peaches, fresh, 1 large (2-3/4" dia) (approx 2-1/2 per lb)
Bread, pita, whole-wheat, 1.5 pita, small (4" dia)
Bread, pita, whole-wheat, 1.5 pita, small (4" dia) (why are there duplicate items?
Brown Sugar, 3 tsp packed
Red Ripe Tomatoes, 1 large whole (3" dia)

snacks:

Oranges, 1 fruit (2-5/8" dia)
Bread, pita, whole-wheat, 1 pita, small (4" dia)
Bread, pita, whole-wheat, 1 pita, small (4" dia) (why are there duplicate items?)
Spicy Eggplant Dip RECIPE, 0.5 serving

I know I don't have to follow it if I don't want but I'm just curious.. do you think I should make myself eat like that? I think since my dad is European we always eat like Europeans, but should I change to this kinda diet? because this diet is to get enough calories, calcium, carbs, and fat a day, that I need to be a healthy adult..

do you think I could just take vitamins? or would getting it from actual food be better..


I recently did an rainbow cake (you separate the batter, add coloring to it and pour the different colors in) and it got me thinking- wouldn't it be neet to represent an image through this method? I was wondering if anyone could think of a way to preserve the baked cake so it won't rot. Either by varnish or by a special recipe, any ideas you have would be great!


I have a whole case and would like a bunch of different recipes. I searched online but can only find "recipes for making strawberry preserves..." I know I can do little cheesecake tarts...but can't think of anything else?!


Or, I would be willing to make them if someone has a recipe. Thanks


I don't want them pickled just a simple recipe for preserving them.


i need preserved lemons for a recipe i'm meant to be doing tomorrow, but i can;t find anywhere that sells them for a reasonable price and can get them to me by then. Seeing as they take three weeks to make, does anyone have a reasonable alternative?


I am looking for a recipe to make my own "poptarts". Basically something I can make and throw in the freezer or fridge and warm up before I head off to work. Something pastry like that I could put homemade preserves in. Any suggestions would be greatly appreciated.


Can I process any combination of tomato/peppers/onions/cilanto etc if I use the pressure method ? I realize that there must be some acid in it to preserve but do I have to follow recipes exactly ? I like to make my salsa from what I have available, sometimes more tomato sometimes more peppers , maybe toss in some fresh corn and so on.


I need to know good recipes for preserves or anything else. We have a lot of plums. Can we freeze them? Please adivise on recipes and storage, ie, freezing, jarring, drying, etc.


I'm looking for a recipe to preserve apples with cinnamon and/or what ever is used to make apple pies or to use later to make a recipe I have for an Apple Cake.


All Google wants to show me is sugar-free Preserves. My question is: can you substitute anything in a baking recipe with Preserves instead? i know you can do up to 50% of an ice cream recipe's Sugar can be substituted for any fruit preserves, but can you add, say peach preserves to an oatmeal cookie recipe?


I have zucchini bread and cake recipes up the wazoo...lol but...

What is the very best recipe you have for zucchini?
We have so much I'm trying to preserve it every way I can also.

Thanks





I have this great recipe for Apple Pie Wine using 180 proof grain alcohol. Can I bottle this and consider it preserved? How much alcohol should I use to preserve this wine?
Wine has a percentage of alcohol. Is this what keeps it from spoiling?
I know how to make wine. And have made a few bottles over the years. I really like the recipe I have for Apple Pie "Wine." And I want to bottle it instead of keeping it in the refrigerator. So my question would really be with 10% alcohol by volume in sanatized bottles and corks, will it keep.


It's made with eggs, milk flour, preserves and powdered sugar. Maybe a few other things. I forget, my mom use to cook them.
It looks like an omelet, but more of a flour tortilla color than yellow. You cook it and fill it with the preserves and sprinkle powdered sugar on it. I've typed dessert omelet recipe but found nothing. I asked my mom but she said it's been a while and she can't remember. Does anyone know what I might be talking about?
I think it is a crepe.


i just tried out making them without ever looking at a recipe. it was spontaneous so i just took a packet of plain oatmeal and poured in a lot of honey, a handful of walnuts, peanuts and sliced almonds, then a few spoonfuls of strawberry preserves. I baked it in my toaster oven for like five minutes, they werent very crunchy but if i baked them longer it wouldve burned. any tips?


I know Smucker's makes Simply Fruit fruit spreads that don't use any sugar; does anyone have a recipe for something like that?
No; there's a specific way to make them w/o sugar, I just need to find it. And I think sugar substitutes taste gross anyway.
I don't want sugar, I don't want fake sugar. No added sweetness at all.


I have 15 pounds of black cherries. Any ideas on how to preserve, freeze, or recipes?


I like her preserves the best. I made some wicked jam a couple of months ago. Her muffins and more book sucks, though. What are some of your favorite books of hers? I was in a second hand book store today and was wondering which ones are good to buy.


I picked a basket full of fresh beans from the garden and am looking for a main dish idea on how to serve them.

Also any side dish recipes too. I like to preserve the fresh bean taste so I prefer not to drown them in cream of whatever soup.

TIA


First, I am newly married (four months ago). Second, we lived together for a year before we were married, but we were both slobs and so we didn't really get into fights over cleaning...but just because we didn't clean.

We both do much more now, he takes care of the pets (four cats, one dog daily). Litterboxes, waste pickup, and feeding and taking them out. I do the laundry more often, but he helps. We both shop. But I do a bunch in the kitchen, we are vegan and avoid processed food so spend a ton of time cooking, baking, even baking our bread which takes hours. Plus, I do all the recipe hunting and make up the shopping list. He comes for company.

Lately, we have been getting into spats over the dishes. I think he should do them since I cook every night. I help with them about half the time, but I think it should be his responsibility. But he doesn't seem to think so, he does them but he seems to resent it. Only when I am helping does he seem okay with doing them and I don't always feel like it. And we don't have a dishwasher, we can't have one because where we live the water is too hard and they break and besides it is an apartment anyway.

So my question is, should I shut up and do the dishes and preserve the peace or stick to my current stance, which seems fair to me, that my husband should be doing them more often then me? We have talked about it, and he seems okay with being in charge of them until there are actually dishes in the sink.


I'm thinking of making gifts for family and friends this Christmas, I can find lots of recipes but can't find many if any that tell you how long they will keep for. I'm worried that I'll make all of them now and by the time Christmas comes along they will be mouldy.


I want to make a jar of cherry pie filling as part of a gift to someone. Does anyone have any recipes? Is there anything I should know (like don't add flour or cornstarch)


Recipe for preserving a husband
Be careful of your selection.Do not choose too young.when once selected,give your entire thought to preparation for domestic use.Some insist on keeping them in a pickle,others constantly getting them in hot water.This makes them sour,hard and sometimes bitter.Even poor varieties may be made sweet,tender and good by garnishing them with patience,well sweetened with love and seasoned with kisses.wrap them in a mantle of charity,keepwarm with a steady fire of domestic devotion,and serve with peaches and cream.Thus prepared,they will keep for years.
KISS KISS*


I have a superabundance of backyard Golden Plums. Plum jam recipes require what to me is an obscene amount of sugar. I am wondering, if I boil the sliced plums, add a little sugar, and put the result in mason jars, then process the jars in boiling water for 10 minutes, will that suffice so that they don't have to be refrigerated? I don't have enough fridge/freezer room for all the plum preserves I'll be making.


If I need parsley for a recipe, what do I do with the rest of it. Can I freeze it. How can I save it until needed again. Also cilranto
If freezing it makes it turn brown, is it still good to use???


for Olive Garden's recipe for grilled shrimp caprese?

Grilled Shrimp Caprese
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Serving Size: 4 8 12

Ingredients
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1a�? pieces
20 medium fresh basil leaves, stems removed and cut into 1a�? pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

*Chefa��s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Procedures
Preheat broiler.

COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

GRILL or SAUTE shrimp until internal temperature reaches 150A�F and set aside.

PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

TOP pasta with cooked shrimp and serve.
and should I add more or less apple juice to replace the wine?


Im looking for any dessert recipes that have strawberry preserves in them. It could be cookies, breads, cakes, anything. It doesn't really matter. I just bought this jar of delicious strawberry preserves and i want to bake with it.
Giving a full recipe would be great, but if you can't, just the name of the dessert is fine. 10 points for best answer!


I hate when recipes require all these extra things you don't really need and you have to go crazy getting all this stuff. Also, I know you don't really need pectin. I have a recipe that does not require it that I got online, but I thought maybe a few more I could try.


I had pot roasted goat tortellini in a restaurant and it was delicious. Does anyone have a recipe that would be similar. I think I have could make the actual tortellini but am unsure of a sauce to go with it. It was topped off with preserved lemon and was very nice.


It was one of the dished we were served to share along with a basket of bread while we were waiting for our food that we had ordered.It had some kind of chopped tomatoes ( I think aged or canned ??? ) and maybe a few chopped green things too ? ... a lot of olive oil,a big pile of tuna in the middle and some quartered hard boiled eggs around the sides of it. It was sooooooo good and I would love to eat it again. Does anyone have an idea as to what it might have been ? I have looked through recipes but have not seen anything that looks like it.Thanks.


I'm using the recipe from Diana and I've cut the cakes squares and covered with raspberry preserves. How long does it take for that to dry before I can start icing them?
The directions said: For Preparing The Fruit Glaze:
In a medium size saucepan, heat preserves with the 3 tbsp. water on low heat. Drizzle or spread a thin layer of heated preserves over cooled tops and sides of petit fours before icing. (If using jelly, you do not need to add water to it, just heat jelly in saucepan on low heat and spread over cooled tops and sides of petit fours).
This leaves me to believe I ice on top of the fruit glaze... no?


Does anyone have a reliable recipe for wineberry jam? NOT raspberry--these are the nearly transparent ruby red ones that grow wild all over the mid-Atlantic states. My daughter loves them, but they don't hold up well in freezing or baking. I'd like to preserve them some way, but they're different enough from other berries that the recipes for those may not work. Thanks...


We've been making a lot of jam lately, and my Pop mentioned his grandmother making pear preserves with coconut it in. My mom and I wanted to surprise him with some, but we haven't been able to find a recipe.


I've got Strawberries coming out of my ears over here so I thought I'd make some strawberry jam or preserve. Can you share some of your recipes?

Thanks
~A


I've been picking strawberries, putting them in a storage bag and have them in the fridge. I want to make a preserve or jam with them, but have no idea what a quart of strawberries looks like. Most recipes I've been reading require two quarts.

I know the obvious answer would be to go to a farmers market and get a green quart basket, but they won't let you have them - at least the ones near me. They empty their contents from the green container to a plastic bag. I'm afraid of misjudging a quart and ruining the preserve or jam.

Any suggestions?
Thanks - so 4 cups of full strawberries will be ok then. I knew there was an obvious answer, but I'm worried because I've never done this before and don't want to mess it up.


Growing up my Mother boiled our collard greens to death with bacon grease. I would like to cook them for my family but I have Diabetes, high cholesterol, and hypertension. So I need a tasty recipe that preserves the nutrients and does not make it fatty and high in cholesterol. I also want to teach my daughter how to eat healthy so that she does not end up diabetic, hypertensive, and have high cholesterol and end up on 11 daily medications a day like me!