Tag Archives: pressure canning

From the NCHFP: Burning Issue: Canning in Electric Multi-Cookers

The National Center for Home Food Preservation recently released a position paper on the use of so called “Multi-Use” electric pressure cookers that also claim they can be used as pressure canners … and they came in on the same … Continue reading

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A quick note on the “NCHFP by time” chart

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! :(

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”

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

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Adjust for Elevation, and more: meat!

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!

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!

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.

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

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!

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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