Tag Archives: pressure canning

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, 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: 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? First, the basics.

Posted on April 21, 2011 by Lane

What do I mean when I say that you should adjust your recipe for elevation? Most canning recipes are formulated by/written for people living at/near sea level … because–quite simply–a large percentage of the people on this planet live below … Continue reading →

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I had another jar of porridge for breakfast, so I’m sharing a picture with you

Posted on March 5, 2011 by Lane

I hadn’t put the jars of porridge in the fridge yet, so–while they were still at room temperature and easier to heat in the jar–I decided one would make a perfect breakfast this morning. Easy to fix, too! Spin the … Continue reading →

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A mixed up day of canning, phase three: porridge!

Posted on March 5, 2011 by Lane

Okay, canning isn’t the proper term for what I do with my porridge. Technically, I’m cooking it … I’m just cooking it inside of a canning jar/inside of a pressure canner. … so it really looks like I’m canning it … Continue reading →

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Just because the lid is “sealed” … that does NOT mean what’s inside the jar is “safely canned!”

Posted on February 8, 2011 by Lane

I keep coming across people who think–just because they got a rubber-gasketed lid to seal against the lip of a canning jar–that means their jar of food is “canned” or–worse–”properly canned.” Some people even go so far as to consider … Continue reading →

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