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 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…
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,…
This Chicken and Gravy in a jar forms the basis for a wonderful chicken dinner. The name is actually a bit misleading: you actually make the gravy after you open the jar. In any event, this smells wonderful. It will make the kitchen smell like a good old-fashioned Sunday roast dinner with all the trimmings….
If you don’t like tinned green beans from the store, you’re not alone. Many don’t. But, home canned green beans taste nothing like that. Green beans must be pressure-canned; there is no alternative way to can them unless you pickle them. On this page, we’re going to work through the USDA directions for pressure-canning them….
Home-canned pinto beans are delicious and wonderful to have on hand. When you can them yourself at home, you can make them without all the added salt that commercially-canned pinto beans have. It’s nice to have jars of different sizes available so you can open just the size you need. Quantities of dried pinto beans…
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…
Home-canned mushrooms are delicious. Tinned mushrooms from the store are metallic tasting and rubbery-textured in comparison. But home-canned are really a gourmet-level product to have on hand. They really do taste fresh and pure mushroomy. Note these are plain mushrooms to be used as an ingredient in cooking, as opposed to pickled or marinated in…
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…
You may can your own corn at home, free of added salt and preservatives. And unlike store brands, you don’t have to pay extra to leave the bad stuff out! Traditionally people have started from fresh corn. But if you find a super special on frozen corn and don’t have the freezer space, you can can…
Hot Air Frying, and Healthy Canning. Read More…
