About me …... just a home canner and a foodie ... on this journey called life! There's a great big world around us when comes to food ... and there's no sense in not enjoying it! :)
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What are people saying …
Just some of the things we’re talking about here …A Food B-Plus Food bacon baked goods BBQ beans beef bell peppers B Food boiling water bath breakfast burgers carrots Cash & Carry Chattanooga cheese chicken cinnamon definitions dehydrate eggs fish food journies frugal GA garlic homemade NCHFP no-sugar-added oddity onions pork pressure canning sausage Seattle shrimp smells great! soup Southern Cookin Splenda steak sugar-free TN tomatoes WA
Category Archives: Canning Goodies!
I posted my What do you do when you have open spaces in your canner? post the day before yesterday … and realized within the first 24-hours that I could have made them SOOO much better if I’d made them … Continue reading
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
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
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
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
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
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
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
Next in line, we consider vegetables: the largest group of can-ables you’ll ever work with in your kitchen. Given their variety, vegetables may look rather intimidating on the surface, but–truly, even in combination–they’re probably some of the easiest things you’ll … Continue reading