Home preserving that's as good for the body as it is for the mind
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 is a ready to “heat and eat” pure bolognese-style spaghetti sauce, with ground meat in it. This recipe requires a pressure canner. If you don’t have one, make instead a pasta sauce for canning in a boiling water canner, and fry up ground meat to add at the time of serving. See also: All pasta-sauce…
Pea soup, the good country food of peasant stock for generations previous, has started to reach gourmet-level prices in grocery stores for unknown reasons. You can make your own at home for pennies a jar, and, at the same time restore it back to being a truly healthy, nourishing food. If you have the storage…
The USDA offers guidelines for a free-wheelin’, homemade soup that we’ve branded “your choice” soup for easy reference. They give you guidelines inside which you can “create your heart out.” These recipes can be some of the more useful canning recipes in your arsenal, letting you create jars of instant lunches out of odds and…
If you don’t like tinned yellow wax beans from the store, you’re not alone. Many don’t. But, home canned yellow wax beans taste nothing like that. Yellow wax beans (aka yellow snap beans) can up beautifully at home. Many people prefer them to home-frozen yellow wax beans, because while most varieties of yellow wax beans…
Canned chickpeas, ready to use, are really useful to have on hand for making quick dips from, for adding to soups, for garnishing salads, etc. You can make your own for pennies a jar. They will even taste better than store canned ones, not having that typical tinny taste. Quantities of dried chickpeas needed Numbers are…
Home canned asparagus will be soft, but the taste is mild, subtle and fresh, and absolutely enjoyable in its own right. It’s a delicious, healthy and inexpensive way to enjoy asparagus year-round. Quantities of asparagus needed Numbers are approximate guidelines. On average, as a very rough guideline, expect to need about 1 1/2 kg…
This is a Ball Blue Book variation on the USDA’s procedure for canning corn kernels. It raises a jar of plain corn to semi-gourmet levels with the simple addition of a bit of red pepper, and dried basil. Quantities of corn needed Numbers are approximate guidelines. Fresh corn on the cob On average, as…
Parsnip can be safely canned at home using a pressure canner. Some people say they don’t like the taste afterwards; but some parsnip lovers counter that those people probably didn’t like the taste of parsnip before much, either. Delicious as part of a mash including home-canned carrot and squash. This procedure comes from Ball and…
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…
Hot Air Frying, and Healthy Canning. Read More…
