My comparison of my All American and Presto Pressure Canners. Which one is best?
Posted: December 3, 2013, 4:16 pm
Canning Venison, Canning meat, try it you'll like it.
Posted: November 21, 2013, 11:38 pm
Canning venison recipes. Step by step directions on how to can wild meat and then recipes to use it.
Posted: November 13, 2013, 8:26 pm
Home Canning Safety, Why we need pressure canning and what is safe for a waterbath
Posted: November 13, 2013, 7:05 am
A list of my canning books, guides and planner.
Posted: November 12, 2013, 7:24 pm
Simply Canning, Survival Guide to Safe Home Canning. Have confidence with knowledge.
Posted: November 12, 2013, 7:03 pm
My favorite pickled peppers recipe for any style pepper.
Posted: November 10, 2013, 1:54 am
A question and answer discussion on canning safety and why we do what we do.
Posted: November 9, 2013, 6:54 am
Pickled Peppers recipe. I love to use banana peppers for this. But hot peppers work too.
Posted: November 7, 2013, 6:21 pm
Freezing peppers. How to freeze peppers with no blanching,
Posted: November 7, 2013, 12:09 am
Canning Pumpkin, puree this cubed pumpkin later for pies or pumpkin butter.
Posted: October 30, 2013, 8:54 pm
Canning Meat step by step directions.
Posted: October 28, 2013, 7:17 pm
Canning chicken, canned chicken in a pressure canner
Posted: October 25, 2013, 2:43 am
These canning venison directions work for meat, beef, pork or elk.
Posted: October 23, 2013, 4:30 pm
Canning apple pie filling and process in a waterbath canner. both hot pack and cold pack
Posted: October 21, 2013, 10:44 pm
Simply Canning newsletter, monthly free articles and directions
Posted: October 21, 2013, 5:07 pm
After a busy day yesterday at our weekly homeschool co-op. I opened a jar of split pea soup last night for supper. Made some garlic bread toast to go with it.... ahhhh love a quick easy supper.
To can split pea soup just make your soup ... but don't mash up the peas. Can it chunky. Recipe I used is included in my Simply Soups e-book.
Posted: October 19, 2013, 5:50 pm
All American Pressure canner
Posted: October 19, 2013, 5:13 pm
All American Pressure Canner 930, real reviews by real purchasers
Posted: October 19, 2013, 4:57 pm
All American Canner, and How to deal with a sticking lid
Posted: October 19, 2013, 4:52 pm
All American Pressure Canner 921, real reviews from real purchasers
Posted: October 19, 2013, 4:49 pm
I was canning bear 7 quarts of bear meat last night; what happened?
Posted: October 17, 2013, 3:23 am
Many times, I have seen complaints that you cannot write on the lids. Well, you can! The secret is to use Sharpie pins. When you are ready to remove
Posted: October 15, 2013, 9:53 pm
I've owned 4 different canners over the 32 years I've been canning for our large family. I have 13 children and we have a farm...so I can A LOT. I own
Posted: October 15, 2013, 9:52 pm
Canning apple butter the easy way. Use your crock pot and save time spent in the kitchen.
Posted: October 14, 2013, 6:12 am
Recipes and Tips for Sustainable Living
Posted: October 14, 2013, 12:31 am
Organizing a Canning Gardening and Preserving Notebook is a great idea for improved production.
Posted: September 25, 2013, 9:57 pm
Have a mix of stone fruits? Blend them for a great peach ntarine and plum jam.
Posted: September 24, 2013, 1:59 am
Simply Canning Podcast, learn about Zooddles! and what I'm doing with dill, zucchini and salsa.
Posted: September 23, 2013, 3:32 am
Dehydrating Food - Vegetables, Fruit, Peppers, Tomatoes and more.
Posted: September 20, 2013, 3:34 am
Lacy asks: I am canning black bean and corn salsa. I cook the salsa on the stove, sterilize the jars. I take a can of black beans and rinse. I use thawed frozen corn. Put in jar and put the hot salsa in as well. I put in water bath for 15 min.
The first batch I made seemed fizzy and extra sour so of course we didn't eat it.
Should I have cooked the corn and black beans with the salsa or was it okay how I did it? Just trying to figure out what went wrong. The jars seemedlike they were properly sealed.
The problem with a recipe like this is you don't know what the acidity levels are of your salsa. It must have enough acidity to be safe to preserve on the shelf.
With the ingredients you listed I think you are better off just making it to store in the fridge and enjoy now (because it sounds amazing!) or you could try freezing it. But I would not recommend canning it.
Read these pages for more information on canning safety
Posted: September 18, 2013, 4:35 am
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Posted: September 17, 2013, 5:56 pm
I want to can homemade apple butter using a water bath method but i can't find out how much water I am to put in the canner and how long i am to cook the butter in 4oz jelly jars?
Lorie, these two pages should help you.
The first is my directions on how to can apple butter
There are several ways to make the apple butter, if you use a different method than mine, you can still use my processing directions. For the 4 oz jelly jars you'd use the same directions as for pints.
And here are full directions on how to use a waterbath canner
Hope that helps.
Posted: September 15, 2013, 10:25 pm
Reusable Canning Lids - I love reusable items. I hope these canning jar lids work!
Posted: September 3, 2013, 8:40 pm
Canning Pears; recipe and boiling water canner instructions, Regular sugar syrup recipe or try adding honey and a bit of vanilla.
Posted: September 2, 2013, 10:39 pm
This is the page where I recommend my favorite home canning items.
Posted: September 2, 2013, 7:56 pm
Question from Sharon's inbox:
Is it safe to eat processed green beans if there are air bubbles? I made the mistake of only leaving 1/2" headspace instead of the recommended 1". I hot packed the jars and I also ran a spatula around the jars after packing and filling, lightly pressing the beans before I processed. The lids sealed.
Air bubbles would not indicate any problems with your beans unless the bubbles are moving and active like it is fermenting. As long as you know you processed with correct time for your altitude and the correct methods (pressure canner) and the beans sealed you should be fine.
Posted: August 29, 2013, 3:04 am
Get to using Clear Jel, you will never go back to flour or cornstarch again.
Posted: August 16, 2013, 11:32 pm
Home canning and Preserving, Meat, Vegetables, Fruits, Jam or Jelly. Starting a vegetable garden.
Posted: August 13, 2013, 4:20 pm
A Stainless Steel canner is the way to go! Waterbath canners always seem to chip and rust. But a canner like this will last!
Posted: August 7, 2013, 3:58 pm
Looking for a great idea for a canning jar storage box? Check the Jarbox.
Posted: August 3, 2013, 5:39 pm
Simply Canning Blog, Get Updates to Simply Canning. Learn about home canning Vegetables, Meats, Fruits, Jam or Jelly, Marmalade, pickles and more. Canning Safety, canning recipes and how to cook on a budget with home canned foods
Posted: August 2, 2013, 10:59 pm
Jam Question, Hi Sharon, I need some advice. I made my second batch yesterday of strawberry and raspberry jams. They haven’t set yet. I was wondering if smashing berries in processor may have hindered the process, may take longer, needs more pectin. First time I smashed by hand and the setting went great....please help!!! Thanks!
Hi Pam, it could be that you blended them up too much so yes it would be more juicy and might not set up correctly. Give it a couple of days. It may still set up.
I've made my share of jam that didn't set up right. It is still tasty and will be great for other uses. Ice cream toppings, pancake or waffle syrup, add to a milk shake, spoon over a pound cake. There are all kinds of things that you can do.
If it doesn't set up you can reprocess with pectin again if you wish. Directions on the box should tell you how to test your jam to see how much more pectin you need to add. But honestly I'd just chalk it up to a learning experience and enjoy the wonderful ice-cream topping or pancake syrup you just made! :)
Posted: August 1, 2013, 4:06 pm
The Volcano Stove or Grill is perfect for outdoor canning, emergency cooking or an easy portable camp stove.
Posted: July 26, 2013, 4:33 pm
Preserving corn at home. Step by step Instructions.
Posted: July 25, 2013, 8:54 pm
I have been using Tattler lids for three years. I have had mixed results. They worked fine for nearly everything but potatoes. I canned multiple loads,
Posted: July 11, 2013, 10:48 pm
Canning Equipment and Supplies, From Pressure Canner to Canning Jars what do you really need?
Posted: July 7, 2013, 5:11 am
Canning Green Beans, home canning beans hot or cold pack.
Posted: July 3, 2013, 4:02 pm
Is water bath canning green beans safe? Unfortunately, no and here's why.
Posted: July 3, 2013, 4:02 pm
Sun Oven, Solar cooking with the sun and nothing else.
Posted: June 27, 2013, 8:25 pm
French Intensive Gardening tips and advice from expert gardener Lorraine. double digging, raised beds, compost, worms and more.
Posted: June 19, 2013, 2:51 am