Food preservation is a big part of harvest time. Don’t get yourself in hot water when recipes call for specific boiling temperatures—getting it right maximizes the color, flavor, texture and safety of your frozen, canned or cooked produce.
Blanching beans? Boiling potatoes? Just simmer down and watch!
By Tammy Algood
Tammy Algood
Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at [email protected].