Preserving

- Pickling
  - Making red wine vinegar
- http://extension.oregonstate.edu/catalog/pdf/pnw/pnw355.pdf
- http://www.howtopickle.com/recipes/branston_pickles.html
- Canning
- Jam
  - Marmalade
  - Orange-ginger marmalade
    - Grapefruit
  - http://www.seriouseats.com/recipes/2010/12/vanilla-orange-marmalade-recipe.html
  - Mincemeat (delia, p621)
  - Chutney
  - Mango Chutney
- Drying
- Candying
- Candied Ginger
- Cheese
- http://www.seriouseats.com/recipes/2010/02/how-to-make-goat-cheese-recipe.html

many recipes call for water bathing jams these days but in commercial production it is all about the HOT FILL and FLIP and pH. Fruit jams that have added acid (lemon juice) and fall well within a pH of 4.3 or below can be done with the hot fill and flip method. You can hot fill jams (acid fruit jams only) at home but you need to be sure your jam seals. You must fill jars with HOT jam that has just come off the stove boiling! To get a seal, the jam must be ladled into jars at no less than 190°F, the lid placed IMMEDIATELY, and the jar turned upside down. This sanitizes the underside of the lids and creates a seal. Please note the Hot Fill and Flip method is not approved anymore by the USDA for home canners.

The key temperature for Plastisol is 212° F. Plastisol can be used to seal glass containers that are hot filled up to 212° F or go through a pasteurization process up to 212° F for 1 hour. It is recommended that Plastisol Liners not be used in home pressure canning processes since the temperature goes well above 212° F, and can distort the Plastisol, and make it ineffective. The correct liner to use in pressure canning is a Retort Plastisol liner, which can resist higher temperatures.

http://www.fillmorecontainer.com/G70-CT-Gold-Button-Plastisol-P276.aspx

http://www.fillmorecontainer.com/G70-CT-Gold-Button-Retort-Plastisol-P277.aspx