Category Archives: Canning Goodies!

A quick note on the “NCHFP by time” chart

Posted on July 12, 2011 by Lane

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 →

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

Posted on July 10, 2011 by Lane

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! :(

Posted on June 20, 2011 by Lane

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

Posted on May 31, 2011 by Lane

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 about … Continue reading →

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

Posted on April 21, 2011 by Lane

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!

Posted on April 21, 2011 by Lane

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!

Posted on April 21, 2011 by Lane

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!

Posted on April 21, 2011 by Lane

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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Adjust for Elevation, and more: vegetables!

Posted on April 21, 2011 by Lane

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 →

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Adjust for Elevation, and more: nuts!

Posted on April 21, 2011 by Lane

On the flip side, nuts and nut products are something I definitely have an opinion about … and so does the NCHFP. They’re a simple category, and I can handle them easily. There are two different preparations available for nuts: … Continue reading →

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