Freezing tomatoes. How to freeze Roma, Cherry, Pear and others
Posted: February 27, 2014, 4:51 am
Canning Meat step by step directions. Pressure canning is a must.
Posted: February 26, 2014, 7:54 pm
Canning Tomatoes, do you REALLY need lemon juice? Safe canning information.
Posted: February 25, 2014, 5:56 pm
Canning Tomatoes whole or halved, raw pack. Both waterbath and pressure canning details.
Posted: February 20, 2014, 6:17 am
Places I've podcast and interviews I've done. Sharon Peterson with Simply Canning
Posted: February 17, 2014, 11:04 pm
A planner for the home canner and gardener. Keep track of what you have and what you need.
Posted: February 16, 2014, 12:17 am
The Volcano Stove or Grill is perfect for outdoor canning, emergency cooking or an easy portable camp stove.
Posted: February 6, 2014, 4:43 pm
Most people make jelly, I prefer a quick and easy grape jam recipe. Click to see!
Posted: January 28, 2014, 9:35 pm
My new pinto beans recipe. Runny grape jam in the pantry. I tried something new!
Posted: January 28, 2014, 8:52 pm
Who is that crazy woman who enjoys canning, a full pantry, and simplicity? A quiet simple life is a GOOD thing!
Posted: January 25, 2014, 6:28 pm
Canning Dried Beans, learn how to can dried beans at a fraction of the cost of store bought.
Posted: January 23, 2014, 2:08 am
My comparison of my All American and Presto Pressure Canners. Which one is best?
Posted: January 21, 2014, 3:24 pm
The Soup Saver Scoop - Click here to find out about this unique ladle. Ideal for home canning.
Posted: January 15, 2014, 11:06 pm
Sharon, I would like more information on the reusable lids. Do you buy the rubber seal every year? I want to try them but really scared. I don't want to lose my food. Thank you. Yes I have checked their site but want to hear it from someone.
I do use Tattler lids and I do like them. The rubber seal is estimated to last about 10 uses. So if you use the seal once a year that is 10years. Many of my seals get used more than once a year. I store them and just grab them when I need them so it would be really difficult to keep track of just how many uses I've gotten out of each.
There is a learning curve to using them. Some adapt quickly and easily, some seem to have more trouble.
The most common mistake I see is tightening down the rings too tight. They have pretty good instruction on their website.
They do have a sample pack with just a couple of lids that you can order if you want to try it out without investing too much.
Here is a link to a review I've written.
I hope that helps you make your decision.
Posted: January 14, 2014, 4:00 pm
Zaycon Foods buy meat in bulk. Click to read my experience.
Posted: January 4, 2014, 8:14 pm
Sharon, I don't usually can only one batch at a time so I have time between the processing of one batch and the next. In that time, my jars get too cool.
Posted: January 3, 2014, 3:47 pm
Sterilizing Jars, Do canning jars need to be sterilized for Home Canning?
Posted: January 3, 2014, 3:37 pm
I have 2 All American Canners the 915 and the 921. The All American Canners are made in America, which I like. The walls of the canners and the lids
Posted: December 22, 2013, 10:33 pm
User reviews of All American Pressure Canner 915
Posted: December 22, 2013, 10:28 pm
A list of my canning books, guides and planner.
Posted: December 7, 2013, 8:56 pm
Simply Canning, Survival Guide to Safe Home Canning. Have confidence with knowledge.
Posted: December 7, 2013, 7:28 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
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 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
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
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