Home preserving that's as good for the body as it is for the mind
This is a delicious mixture of chicken, beans and salsa in a jar. 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). It uses another home-canned product from that book, Roasted Salsa Verde, as an ingredient. You can reduce the salt,…
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…
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…
Imagine jars of delicious home-canned goulash, just sitting on your pantry shelves ready for wonderfully-warming weeknight suppers. Your family may have its own traditional variation of goulash; you can customize this as you wish upon opening a jar. You can use beef, or pork. The recipe as written is quite high in sodium (1040 mg sodium per…
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…
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…
Eggplant (known as Aubergine outside North America)… you either love it, or you hate it! But let’s look at canning it. Pressure canning plain eggplant There are currently no tested directions for pressure canning plain eggplant (aka aubergine) either on its own by itself or as an ingredient in a pressure-canned mixture. The National Center…
These canning directions concern plain unroasted fresh peppers, blanched and packed in water. These directions apply to fresh peppers regardless of the colour and they also apply to hot peppers (aka chiles.) You may can peppers (hot or sweet). You can can them, pickled, or plain. Pickled peppers can be water-bathed or steam-canned. Unpickled plain…
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…
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…
Hot Air Frying, and Healthy Canning. Read More…
