Tag Archives: boiling water bath

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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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: 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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Adjust for Elevation, and more: salsas!

Posted on April 21, 2011 by Lane

Next on the roster at the NCHFP is Salsa, but–honestly–I’m not going to devote a lot of space to it. For the most part–with a couple of minor exceptions–the approved salsas follow the same basic pattern: you have vegetable matter–tomatoes, … Continue reading →

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Adjust for Elevation, and more: tomatoes!

Posted on April 21, 2011 by Lane

When it comes to canning tomatoes and tomato-based products, it gets a little trickier. Modern rules set forth by the NCHFP use acid in most tomato-based recipes … with the exception of their age-old recipe for tomato paste. That turn … Continue reading →

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Adjust for Elevation, and more: fruit and fruit products!

Posted on April 21, 2011 by Lane

What I mean by fruit and fruit products is: whole fruits, halves, quarters, other assorted size/shape fruit pieces, canned in either water, syrup or juice. fruit juice relatively un-cooked fruit purees (since cooked fruit purees tend to end up being … Continue reading →

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