Home preserving that's as good for the body as it is for the mind
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…
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 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…
This is a delicious, Tex-Mex style meat mix that lets you have tacos ready in a flash for meals or parties. The prep work for canning is also really fast: the entire mixture is raw pack. This recipe comes from the Ball All New book (2016). Like many Ball recipes, the sodium in this can be a bit…
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…
Plain turnip can be safely canned at home using a pressure canner. There is no water-bath method. The follow directions are from the USDA. The Recipe Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart) Processing method: Pressure canning only Yield: varies Headspace: 3 cm (1 inch) Processing pressure: 10…
Summer squash including zucchini (aka courgettes) is a low-acid food. To can summer squash or zucchini, you need to do it as an acidified condiment such as pickles, relish, or crudités, and water bath or steam can the jars. (See: Using Zucchini instead of Cucumbers for Pickling.) Otherwise, because summer squashes including zucchini are low-acid…
Rutabaga (aka “Swede”) is very similar to turnip, being just a few genes away. It is round, with an orangish flesh inside. In North American stores, it often has PLU code 4747, meaning apparently just “generic variety” of rutabaga. It is usually sold coated in food-grade wax to extend its shelf life. Rutabaga can be…
When you are canning jalapenos at home, you have a choice of two ways to can them. You can use a pressure canner and can them as plain jalapenos; You can use a water-bath or steam canner, and can them as pickled jalapenos. It’s nice actually to have both kinds on hand. The plain are…
Hot Air Frying, and Healthy Canning. Read More…
