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…
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…
This delicious beef in wine sauce is truly luxurious, gourmet-level home canning. Serve it over mashed potato. Or, try serving it over Squash and Carrot Mash made with your home canning. This recipe appears (as of 2016) in all three of the main private-sector home canning books: Ball Blue Book, Ball / Bernardin Complete, and the…
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…
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…
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…
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, and with cognac in the jar: delicious. Serving suggestions: use in creamed mushroom sauces for crêpes, etc. This procedure completely follows the tested USDA pressure-canning process for home-canning…
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…
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…
