Tag Archives: pickled

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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We opened a jar of NSA Spiced Apple Slices yesterday …

… ones I made about six months ago–before I started blogging all my goodies–based on the recipe provided by the National Center for Home Food Preservation for Spiced Apple Rings. Now that we’ve had a chance to finally taste them, … Continue reading

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We tried the Canned Coleslaw this evening!

This evening we decided to dine on marinated and grilled flank steak, flanked by some good, sweet corn on the cob: probably the last we’ll get this year. With those beauties on our plates, it was a perfect evening to … Continue reading

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Sugar-Free Canned Coleslaw! :)

I know. That sounds really bizzare, doesn’t it? But, I gotta tell you … it’s actually some pretty creative canning. In fact, it’s so creative … it’s even based on a recipe from the Creative Canning website! The process is … Continue reading

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Pear and Tabasco Pepper Relish :)

Ever make something interesting … and then it gets buried in the back of your pantry where you forget about it completely? Well, that had apparently happened to us … but we resolved it today! You see, last year–right about … Continue reading

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