Author Archives: Lane

About Lane

Just a canner ... on this food journey called life :)

Pandan-flavored Cereal Bars

I know, I know … what-the-heck is she eating now? Why, it’s Pandan-flavor Cereal Snack! I know, the name doesn’t help much … does it? Let’s break it down, shall we? First, Pandan (aka: screwpine) is an herb/flavorant that’s as … Continue reading

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What can you do when you have open spaces in your canner … part 2 :)

Someone in the Home Canning Yahoo group asked recently about how she could fill the remaining slots in her canner. It seems the green beans in her garden were only producing about three quarts at a time, and she hated … Continue reading

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Don’t buy the Ball Home Canning Discovery Kit! :(

Again today, I heard of someone who’d bought the Ball Home Canning Discovery Kit, aka: Ball Small Batch Canning Kit. It made me cringe when she said it, because–in my personal opinion–that’s one of the biggest wastes of money in … Continue reading

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If you look through thrift stores long enough …….

….. you’ll find anything you’ll ever need Case in point … guess what I found sitting outside of a thrift store here in Chattanooga? Yes, Dear Readers … that’s a real coffin! I didn’t ask them what they wanted for … Continue reading

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I’ve been quiet, but I’m okay … and a quick update :)

Sorry for the radio silence, Dear Readers. In addition to having blog admin problems for the last few weeks, your faithful blogger has been on a mission of mercy for almost a month now, staying down in TN and helping … Continue reading

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Reposting “How to operate a pressure canner the right way”

In my my time on Yahoo groups dedicated to the canning arts, I’ve noticed a trend. Canner manufacturers give BAD advice 😯 What do I mean by that? Okay, here’s what it says in the All American Pressure Canner manuals … Continue reading

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Adjust for Elevation: Jellies, Jams, Butters, Conserves, Preserves, all things fruit-spready, and more!

Last–but certainly not least–we look at all of the possibility in the fruit spread category: jellies, jams, butters, conserves, preserves, and more When it comes to adjusting this category for elevation … this is the easiest category of all. All … Continue reading

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Adjust for Elevation, and more: Chutneys!

By this point, chutney should be easy … right Chutney is a spread normally made of either fruits or vegetables–or a combo of both–with vinegar included in the mix … that’s then jelled like a fruit butter or preserve. The … Continue reading

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Adjust for Elevation, and more: pickles!

Other Processes Pickling: First, for fermented pickles, sauerkraut, etc. — use the Low Temperature Pasteurization Process outlined by the NCHFP. Because this process uses water between 180-185 degrees–which is below the boiling point–and a thermometer to determine/maintain temperature, there is … Continue reading

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Adjust for Elevation, and more: meat!

From vegetables, we’re now going to move over to meat, which–honestly–is even easier than vegetables. There are fewer categories, again, listed with the required pint/quart processing times. chicken and rabbit, without bones — 75/90; with bones – 65/75 chicken and … Continue reading

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