How to Can Potatoes
If you are looking for a way to add organic potatoes to your soups and stews, why not try your hand at canning them. It is as easy as 1,2.3 and you only need a few things to start with. If you think that this might be what you have been looking for all along, read on to see how to can potatoes.
How to Can Corn
It is easy to enjoy that wonderful fresh taste of corn all year long by canning your summer bounty.
Preparing for Canning
Wash the canning jars in hot soapy water to sterilize them. Immerse the jar lids in a pot of boiling water and let them boil for five minutes. Remove the lids using tongs or a magnetic wand that lifts lids.
Fill a large pot about two thirds full of water and put it on the stove to boil. You will blanch the corn in this water. Heat another pot, medium sized filled with water. You’ll add this hot water to the jars of corn in a later step.
Canning 101 – Free Resource
Happy Monday Morning!
I put together a short report for you called Canning 101. It goes over the basics of canning and is a great introduction if you’ve been thinking about giving canning a try. You can download it here:
Canning 101 (pdf)
As always you are welcome to share this free resource with family and friends.
Benefits of Home Canning
The high cost of groceries have many people looking for more affordable and cost effective ways to help them save money on food, and canning can help do just that. While we may typically associate home canning with an something our grandparents used to do, it is becoming more and more popular as many women realize the need for healthier alternatives for food as well as those looking for ways to save money also. Here are a few benefits of home canning.
How to Can Green Beans
I love the taste of fresh green beans. My mom used to make them all the time when I was little. I remember standing in the kitchen, helping her snap them as she would put them in each of the jars.
Here is a step by step tutorial on how to can green beans for your family.
For starters you will need a bushel of green beans. One bushel will make approximately 12-20 quart jars.
Canning Pumpkins – How to Make Home Canned Pumpkin
Roasting a pumpkin and then using the fresh pulp for recipes is a great way to put some healthy veggies in your diet. But what happens when you have an overabundance of pumpkins and you want to store that up for the winter? Here is a step by step process for canning pumpkins and how you can make home canned pumpkin!
What Foods Are Safe To Can – Learn The Acid Levels
Many foods are great for canning, but not all foods. There are some food items that don’t come out very well, and there are some that simply are not safe to preserve by canning. Let’s look at some of the do’s and don’ts when choosing foods to can.
Not All Foods Can Be Canned
The confusion starts when you talk about the acid levels. The term “pH” is a measure of acidity; the lower the number, the more acidic the food. Food between 2.0 and 6.9 pH levels are usually okay to can at home, but only if you use the right method of canning. A food item with a pH over 6.9, such as black olives for instance, becomes difficult to can in any method because they have to be specially cured before the storage process begins.
Water Bath Canning vs Pressure Canning
There are two methods that are used in canning. One is pressure canning, and the other is water bath canning. If you plan to can fruits, vegetables, and meats, you will be using both ways!
Pressure canning is simply the process of putting your filled jars in a pot of water. An air-tight lid with a rubber seal is placed on the top of the pot to prevent any air from coming or going. Because of the tight lid, this allows for pressure to build up so that the temperature inside raises. The high temperature kills bacteria that is found in certain foods. You can find pressure canners at most stores like Wal-Mart, Amazon, etc.
Bread In A Jar
Ingredients:
2/3 C. shortening
2 3/4 C. sugar
4 eggs
2 C. canned pumpkin *
2/3 C. water
3 1/3 C. flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp salt
2/3 C. chopped nuts (optional)
*You can substitute pumpkin for: 2 cups shredded apples, 1 bag whole fresh cranberries, 2 cups mashed bananas, 2 cups shredded zuccini or 2 cups fresh peaches..
Cream shortening and sugar. Beat in eggs, pumpkin* and water. Sift flour baking powder, baking soda and spices together. Stir in nuts. Pour into 8 greased, wide-mouth pint, canning jars. Only fill 1/2 full!! Bake at 325 degrees for 45 minutes. When done, remove one at a time, wipe sealing edge with paper towel. place lid and ring on and screw tight. the heat will seal the jar tight.
The bread will keep for one year…and is wonderful..
The Best Salsa Recipe for Canning
I love, love, love salsa! I eat it year round. Because I eat a lot of salsa, I try to make homemade. It is delicious, healthier than the store bought, and is very inexpensive to make. It will last for a long time if you can it and store it in your pantry for the winter months when you would love to have a bowl of fresh, delicious salsa!
- 5 pounds tomatoes
- 2 pounds chili peppers
- 1 pound onions
- 1 cup vinegar
- 3 teaspoons of salt
- 1/2 teaspoon of pepper
Peel and prepare chili peppers. Be sure and wear rubber gloves to protect your skin. Don’t touch your eyes or face while working with hot chilies.
Wash tomatoes and dip in boiling water for 30 to 60 seconds, until skins split. Dip tomatoes in cold water and peel off skins by hand. Remove tomato cores and coarsely chop. Combine chopped tomatoes with chopped chili peppers, onions and remaining ingredients in a large pot. Heat to boiling, and simmer 10 minutes.
Fill pint jars, leaving a 1/2 inch head space. carefully clean jar rims and sides and secure lids to the jars.
Process the jarred salsa in boiling water bath for 10-15 minutes.
Makes 6 to 8 pint jars
Canned Produce v Fresh Produce – From The Farm To The Table
Many people hunt out fresh produce wherever possible so they can eat their fruits and veggies fresh every day. They go to farmers markets, grocery stores, and even take out shares in local farms in order to get their fill of fresh produce.
What many people may not understand is that canned items are usually more nutrient dense than the fresh produce they buy. Yes, you may want to reconsider eating only fresh produce to get your healthy number of servings every day. And, if you still long for fresh produce, you may want to consider saving some of it for canning, and not just as a way to preserve the end of the harvest, but for nutrition.
Really? Could a supply of canned produce really be a healthier choice when compared to fresh produce? Let’s take a look.
How Canning Works – Learn The Basic Process Before You Begin
The canning world has seen little change since Nicholas Appert won the food preserving challenge put forth by Napolean Bonapart back in the early 1800s. Basically, you seal the containers, heat up the inside and when cooled, form a vacuum seal on the jar.
Now, there are a few different ways to can, as well as different requirements for canning certain items. So, before you get your canning equipment ready, there are things to know that will increase the likelihood for a successful outcome.