Ingredients:

• 3–4 fresh oranges (navel or blood oranges work great)
• 1–2 cups chocolate (dark, semi-sweet, or milk—your call)
• Optional toppings: flaky sea salt, crushed pistachios, coconut flakes, or drizzle of white chocolate

Instructions:

Enjoy the bright, tart flavor of pomegranates all year long with this pomegranate jelly. You can use fresh pomegranates or bottled juice, this recipe is easy to scale—simply double or triple the batch as needed.

Your Key Ingredient to Food Preservation:

NESCO 9.5 Qt. Smart Canner & Cooker

NESCO 6-Piece Canning Kit

Ingredients:

Directions:

1. Prepare the pomegranate juice: If using fresh pomegranates, cut them open and remove the arils. Gently crush or juice the arils, then strain to remove seeds and pulp, yielding clear pomegranate juice. Measure 5 cups pomegranate juice, prepared or bottled (about 7-10 large pomegranates or two 16 oz bottles).
2. Prepare the jars: Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to fill.
3. Heat canner water: Add 3 quarts of water to the inner pot of the Smart Canner and set to Water Bath Canning mode.
4. Combine juice and pectin: Place 5 cups pomegranate juice, prepared or bottled (about 7-10 large pomegranates or two 16 oz bottles)in a 6- or 8-quart saucepan. Gradually stir in 6 tablespoons of pectin. Add 0.5 teaspoons butter or margarine, optional (reduces foaming) if desired to reduce foaming. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
5. Add sugar and boil: Add 5 cups granulated sugarall at once, stirring to dissolve. Return the mixture to a full rolling boil and boil hard for exactly 1 minute 01:00, stirring constantly. Remove from heat and skim off foam if needed.
6. Fill and seal jars: Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rims clean with a damp cloth. Place lids on jars and screw bands on until fingertip-tight.
7. Load canner: Place filled jars into the NESCO Smart Canner on the rack; water must cover jars by 1-2 inches.
8. Set processing time: Press the WB/Steam button; set time to 10 minutes for half-pints at 0-1,000 ft (15 minutes at 1,001-6,000 ft, 20 minutes above 6,000 ft). Ensure the Pressure Limiting Valve is set to Exhaust.
9. Start canner: Press Start (do not press Pressure Cook). The unit should begin to boil within 15-25 minutes.
10. Begin timing: Press Start again when a constant stream of steam appears; the timer starts automatically.
11. Natural release: Once the timer goes off, allow the canner to naturally release for 10 minutes then carefully release any remaining pressure manually.
12. Cool: Carefully remove the jars and let cool on a towel, undisturbed, for 12-24 hours. Do not retighten loose bands.
13. Check seals and store: Check that lids are sealed – they should not flex when the center is pressed. Store sealed jars in a cool, dark place for up to a year. Refrigerate any unsealed jars and use within a few weeks.

    Canning method: Water bath, half-pints — 10 minutes (0–1,000 ft) / 15 minutes (1,001–6,000 ft) / 20 minutes (above 6,000 ft).

• 8–10 ripe tomatoes
• 1 small onion chopped
• 1–2 jalapeños (seeded if you want mild)
• 2 cloves garlic
• Juice one lime
• ½ cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Prep tomatoes – Wash tomatoes and cut into quarters.
2. Strain – Run tomatoes through the NESCO Electric Food Strainer to easily remove skins and seeds,
   collecting the smooth pulp.
3. Mix – Add strained tomatoes to a bowl with onion, jalapeños, garlic, lime juice, cilantro, and salt.
4. Blend or stir – Blend for smooth salsa or stir for chunky.
5. Taste & adjust – Add more salt or lime as needed. Chill before serving.

• 1–2 lbs fresh cranberries

• 1–2 cups boiling water

• Optional: ¼–½ cup sugar or honey (for sweeter cranberries)

Instructions:

• 1. Prep the cranberries
  Rinse cranberries and pick out any soft or bruised ones.

  2. “Pop” the skins
  Cranberries dehydrate better when the skins are cracked.
  You can do this two ways:

  • Hot water method: Pour boiling water over the berries and let sit 3–4 minutes until you see skins split.

  • Freeze method: Freeze cranberries overnight—this naturally cracks the skin and speeds up drying.

  3. Optional sweetening
  If you want sweeter dried cranberries:

  • Warm ½ cup sugar or honey with ½ cup hot water.

  • Toss cranberries in the mixture and let sit 10 minutes, then drain.

  4. Load the dehydrator trays
  Spread cranberries in a single layer on your Nesco dehydrator trays.
  Try not to let them touch too much—this helps them dry evenly.

  5. Dehydrate

  • Set your NESCO Food Dehydrator to 135°F.

  • Dry for 10–14 hours, depending on size and moisture.

  • They’re done when they’re slightly pliable but no longer juicy.

  6. Condition the cranberries
  Place dried cranberries in a jar for 24 hours, shaking occasionally.
  If moisture collects on the sides, return them to the dehydrator for a bit longer.

  7. Store
  Keep in an airtight jar or bag. Lasts: Up to 1 year in pantry

• Dehydrated pear slices
• Dehydrated apple slices
• Dehydrated orange slices
• Fresh rosemary sprigs
• Cinnamon sticks
• Kraft paper or parchment paper
• Twine or ribbon

Instructions:

• Prepare your base: Lay out a sheet of kraft or parchment paper and roll it into a loose cone shape. Secure with tape or a small piece of twine.
• Layer the aromatics: Start by sliding in a few cinnamon sticks—they help anchor everything.
• Add the fruit: Tuck in slices of dehydrated pears, apples, and oranges. Let some pieces peek out the top for a pretty, rustic look.
• Finish with herbs: Add several sprigs of fresh rosemary for fragrance and height.
• Adjust and secure: Gently pull pieces forward or back until the bouquet looks full and balanced. Tie a ribbon or twine around the base.
• Gift or display: These make perfect stovetop-simmer bundles, hostess gifts, or festive decor.

• Oranges (navel or blood oranges work great)

• Grapefruits (ruby red for extra color)

Instructions:

1. Prep Your Citrus
   Wash and dry your oranges and grapefruits. Using a sharp knife, slice them into ¼-inch thick rounds. Keep them as uniform as possible for even drying.

2. Blot Excess Juice
   Lay slices on a paper towel and gently blot the tops to remove extra moisture—this helps them dry faster and prevent browning.

3. Arrange in Dehydrator
   Place slices in a single layer on your dehydrator trays. Make sure none of them overlap so they dry evenly.

4. Dehydrate
   Set your dehydrator to 135°F (57°C).
   Dry for 8–12 hours, depending on the thickness of your slices and the juiciness of the fruit.
   They’re done when the slices feel dry, slightly leathery, and no moisture squeezes out.

5. Cool Completely
   Let the slices cool on a rack for 15–20 minutes. They’ll crisp up a bit more as they cool.

6. Optional: Add Warmth
   For extra festive flair, add a drop of clove or orange essential oil to the rind (not the fruit center).

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 Tbsp fresh rosemary, chopped
• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 2–4 garlic cloves, minced
• 2 Tbsp fresh thyme leaves
• 1 Tbsp dried basil
• 1–2 tsp fennel seeds
• Pinch crushed red pepper flakes
• Salt & black pepper to taste
• 2 Tbsp butter
• 2 Tbsp flour
• 4–6 cups low-sodium vegetable broth
• 4–6 cups chopped kale
• 1 ½ cups heavy cream
• ½ cup grated parmesan
• 1 lb gnocchi

Instructions:

• 7 cups raspberries
• 3/4 sugar or honey
• 1 Tbs. lemon juice

1. Set your NESCO Dehydrator to 135°F.
2. In a blender or food processor, blend all your ingredients until smooth.
3. Pour about 1 cup of the mixture onto a NESCO Fruit Roll Sheet.
4. Spread the mixture evenly to about ⅛ inch thick, making the edges slightly thicker since they dry faster.
5. Place the trays in your NESCO Dehydrator and dry for 12 hours.
6. Check for doneness — the fruit leather should be evenly colored, sticky but not wet.
7. Once dried, peel the fruit leather off and place it smooth side down on waxed paper.
8. Roll up the waxed paper and fruit leather together, then cut into 1.5-inch strips.
9. Store your homemade fruit roll-ups in an airtight container.

• Apples
• Cinnamon (Optional)

1. Wash apples.
2. Make sure to peel and core your apples.
3. Cut into slices.
4. You can dip your apple slices in lemon water to prevent browning.
5. Sprinkle cinnamon if desired.
6. Arrange the sliced apples on your NESCO® Dehydrator trays.
7. Set the temperature to 135 degrees Fahrenheit.
8. Dehydrate until crispy when cooled.

Ingredients:

• 1 ripe avocado
• 2 slices of bread (toasted)
• Pinch of salt
• Squeeze of lemon or lime juice
• Red pepper flakes (optional)
• Olive oil drizzle (optional)

Instructions:

• 4 cups fresh strawberries (hulled)

• 1–2 tbsp honey or maple syrup (optional)

• 1 tsp lemon juice (for color and flavor)

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 4 lbs. fresh whole button mushrooms
• 2 cups butter, melted
• 2 packets of dry ranch dressing mix
• 2-4 tbsp. fresh parsley minced (optional, for garnish)

Instructions:

1. 1. Clean the mushrooms by gently wiping them with a damp paper towel. Trim stems if necessary.
   2. In a microwave-safe bowl or saucepan, melt the butter.
   3. Add the dry ranch dressing mix to the melted butter and stir well.
   4. Place the mushrooms in the slow cooker and pour the ranch butter mixture over them. Toss to coat evenly.
   5. Cover and cook on low for 3-4 hours, stirring occasionally.
   6. Sprinkle with fresh parsley before serving if desired.

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 2 pints cherry or grape tomatoes
• 1 shallot, quartered
• 3 cloves garlic, smashed
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt, to taste
• Pinch of crushed red pepper flakes
• 1 (8-oz.) block feta cheese
• 3 sprigs fresh thyme
• 10 oz. pasta (such as penne, rotini, or shells)
• Zest of 1 lemon (optional)
• Fresh basil leaves, for serving

Instructions:

1. 1. Set your NESCO slow cooker to the low setting.
   2. Place the cherry tomatoes, quartered shallot, and smashed garlic in the bottom of the slow cooker. Drizzle with 1/4 cup of olive oil and season with a pinch of kosher salt and crushed red pepper flakes. Stir to coat evenly.
   3. Place the block of feta cheese in the center of the tomato mixture. Drizzle the remaining olive oil over the feta. Lay the thyme sprigs over the top.
   4. Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until the tomatoes are soft and bursting and the feta is creamy.
   5. About 20 minutes before the slow cooker is done, cook the pasta according to package instructions in a pot of salted boiling water. Reserve about 1/2 cup of the pasta water before draining.
   6. Remove the thyme sprigs from the slow cooker. Use a spoon or spatula to mash the feta and tomatoes together, creating a creamy sauce. Add the cooked pasta to the slow cooker and stir to combine. If the sauce is too thick, stir in a splash of reserved pasta water until you reach the desired consistency.
   7. Stir in the lemon zest (if using) and garnish with fresh basil leaves. Serve warm and enjoy!

   This recipe pairs perfectly with a side salad or crusty bread. Using your NESCO Slow Cooker makes this dish effortless and bursting with flavor!

• 1 lb. fresh salmon fillet, skin removed
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 1 tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. smoked paprika
• 1/4 tsp. ground black pepper
• Optional: 1/4 tsp. red pepper flakes for a spicy kick

• Fresh blueberries (as many as you like)

Nothing beats sous-vide cooking your vegetables, especially this delicious glazed carrots recipe. When cooked in a vacuum sealed bag with a little bit of butter, sugar and salt, the natural flavor of the carrot is intensified. It becomes much sweeter, stronger, and downright tastier.

Your Key Ingredient:

NESCO Sous Vide Cooker

Grocery Ingredients:

Directions:

1. Add water to your container or large pot.
2. Set the Sous Vide Cooker to the vegetable setting. (185 degrees Fahrenheit)
3. Place carrots, butter, sugar, and 1/2 tsp. salt and pepper in a vacuum sealed bag.
4. Cook carrots in the water bath until fully tender, about 1 hour.
5. Carrots can be stored i the refrigerator for up to 1 week.

When ready to eat:

1. Empty entire contents of bag into our NESCO 12 inch electric skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze.
2. Season to taste with salt and pepper, stir in parsley, and serve.

• 6 cups kale
• 1/2 tsp salt or sea salt
• 1/4 cup oil or avocado oil

1. Mix all ingredients in a bowl.
2. Separate the kale on your NESCO® Dehydrator trays ensuring that it does not overlap too much.
3. Dry 6-8 hours at 135°F.
4. Store in airtight container. ✨

Tip: Adding too much oil will make for longer drying time.

• 1-2 bags frozen corn

1. Place frozen corn on your NESCO® Dehydrator trays using a fruit roll or mesh sheet.
2. Dry 8-10 hours at 135°F.
3. Grind corn in a large blender to make cornmeal.

*1 cup of dried corn: 1/2 cup cornmeal 

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In your slow cooker add the cubed cream cheese.
2. Add melted butter, garlic, milk, beer and half of the bacon crumbles. (keep the remaining bacon for garnish)
3. Add 1 cup of the sharp shredded cheddar cheese on top. Do not stir.
4. Cook on high for 1 hour, stir until the cubed cream cheese and sharp shredded cheese have melted. Stir in the remaining shredded cheese.
5. Reduce heat and cook on low for an additional 2 hours.
6. Sprinkle the top of the dip with cooked crumbled bacon and sliced green onions for garnish.
7. Serve with pretzels, soft pretzels, tortilla chips, or baguettes.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 16 ounce elbow macaroni
• 1 1/2 cups half & half
• 4 tablespoons salted butter
• 12 ounce evaporated milk
• 3 cups shredded cheddar cheese
• 3/4 pound block white American cheese or Monterey jack cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Cook elbow macaroni pasta according to the package directions.
2. Place cooked macaroni into the slow cooker.
3. Add butter and stir until melted/coated.
4. Pour in half & half, evaporated milk, 2 cups shredded cheddar cheese,  cubed American Cheese or Monterey Jack, and salt and pepper. Stir until all ingredients are mixed.
5. cover and cook on low for 2 hours. (stir occasionally as it cooks.)
6. During the last 20 minutes of cooking, top with the remaining cup of shredded cheddar cheese.
7. Once done, turn the slow cooker to warm until you are ready to serve.