Home preserving that's as good for the body as it is for the mind
This is a delicious, pure spaghetti sauce recipe for home canning from the USDA. It’s a plain, simple and mild sauce, not too spicy, ideal for those with simpler tastes. It should be a hit with pickier eaters, such as kids or some seniors. One hidden advantage of making your own spaghetti sauce is that…
Minnesota Mix is a delicious, aromatic stewed tomato mixture including celery, onion and pepper. Use it as a base for baked pasta dishes, casseroles, rice dishes, curries, soups and stews, etc. Once you get used to the convenience of having it on hand, you won’t want to be without it. Make it at the end…
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 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…
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 black beans (aka turtle beans) have a delicious clean, nutty taste. The home canned version also doesn’t have the tinny, chemically taste of store-canned black beans. While it’s true that space-wise it’s best to store black beans dry, and that if you have a pressure cooker, you can have them cooked up in…
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…
Butternut squash is the most popular squash for home canning. The reason is that all winter squash must be peeled and cubed before canning, and butternut squash just happens to be the easiest winter squash to work with from both aspects. You can just peel the butternut squashes with a vegetable peeler, then cut in half, clean…
Home canned carrots will be soft. But the flavour and smell is wonderful. They almost smell orange, and so fresh coming out of the jar. The pressure canning enhances the flavour of the carrots. They are great in a squash and carrot mash. They are great just opened and poured in, along with their carrot…
Peas can up very nicely. It can depend on the variety, of course, but they do not end up dark or mushy as some people fear. Instead, they are appealing-looking, and delicious tasting. They are nothing like store-bought tinned peas. Quantities of peas needed Numbers are approximate guidelines. Peas already podded On average, as a…
Hot Air Frying, and Healthy Canning. Read More…
