Home preserving that's as good for the body as it is for the mind
Home canned soups must be pressure canned. There are two categories of recipes for home-canned soups. There’s the “free-wheelin’” recipe guidelines from the USDA, which give a creative cook a set of safe guidelines inside which to create a limitless range of wonderful soups of varied flavours. We call this the “your choice” canned soup…
This may be the best tomato soup recipe you’ve tasted. If you know folks who have been put off tomato soup because of the tinned stuff from the stores, they may like this. This recipe is easily doubled or tripled, and in fact, you may wish to do to make it worth firing up the…
This delicious, homemade, hearty chili is a USDA recipe for home pressure canning. We’ve added some spicing. Jars of this chili make great take-to-work lunches any time of the year, but particularly in the winters . With this chili on hand, you can whip up a batch of chili fries in no time flat! This…
This is a delicious, creamy-tasting carrot soup recipe for home-canning from Ball. Try serving with a dollop of fat-free Greek yoghurt or fat-free sour cream on top, with a drizzle of maple syrup. Or when you open a jar to heat, mix it first with a few tablespoons of SOS mix to turn it into…
This is the USDA’s “Beans, Dry, with Tomato or Molasses Sauce” recipe: we just adjusted the seasoning of it so that the beans will taste like baked beans, even though they aren’t actually (neither are tinned baked beans from the store! Though you could say, they are baked in the jar.) If your audience prefers…
Home canned kidney beans have a meaty taste, with none of the tinny taste that store-bought ones do. These are really handy to have on hand for mashing into quick dips, making into refried beans, etc. These canning directions apply to both red kidney beans, and white kidney beans (aka cannellini.) For background info and questions on…
Pickled jalapenos are great to have on hand. And it’s nice to know that they’re sugar-free, salt-free and preservative free. They taste way better than tinned ones from the store, because they are missing the tinny taste. They taste very fresh. Using jars of different sizes increases your chance of having just the right jar…
There are no current, approved guidelines for canning plain celery by itself. Consequently, it should not be done. It is not safe to guess at processing times. To preserve celery, you can freeze it, or dehydrate it. Canning celery plain by itself Some people do home pressure-can plain celery. You end up with celery that…
Red-skinned potatoes are perhaps the most desirable potato to can in North America. The reason is that potatoes with red skins are a waxy potato, and as such, stay firm when canned, and can be used for nearly instant potato salads when opened and drained. “Red-skinned” is a generic way in North America of identifying…
Plain canned beets (aka beet root in the UK) are delicious. What a treat to be able to pull a jar off the shelf on a weeknight, zap in microwave and serve with some sour cream and a sprinkle of dill weed on a blustery winter’s evening. Or toss in some olive olil or…
Hot Air Frying, and Healthy Canning. Read More…
