water bath canning





7/22/2016
A commercial pectin recipe for this preserve calls for 4 cups of fruit to 7 cups sugar. I use about ¼ of that: at least twice as much fruit and half the sugar, so my jams and preserves taste of the fruit instead of sugar and have half or less calories. As well as the usual breakfast toast spread, try adding your own homemade preserves to plain yogurt.
12/11/2015
Over this last year my water bath canner has grown into a frequently used item. This time of year, it makes itself useful by simmering gallons of bone broth on our stove due to its generous size. In the summer and early fall, however, it is kept busy canning all the jams, jellies, and sauces I preserve for the coming winter months.
11/5/2015
In a time where everything you could possibly want comes pre-packaged, pre-canned, filled with preservatives and is processed to last, why should we learn to can? Why should we use our valuable time and resources to learn a skill that has almost become obsolete? I think I can answer these questions in three simple words: to be prepared.
10/6/2015
Canning your own foods can be a rewarding, economical and healthier way to preserve a garden’s bounty — but it’s not for everyone. Here is a bit of the lowdown on what is involved in the process for canning food so you can decide for yourself what will be best to preserve your garden bounty.
8/28/2015
Tomatoes and peppers are plentiful in backyard gardens and at the farmers markets right now. Preserve this bounty in the form of salsa with your water bath canner and you can enjoy the goodness the whole year.
8/27/2015
Making corn relish and canning it in a water bath canner is an easy and delicious way to preserve end-of-the-season corn. Open these colorful jars for a taste of summer in the middle of winter.
7/28/2015
What could be better than these luscious preserves made from golden plums? Capture the taste of summer with this easy recipe.
7/21/2015
Which foods are safe to process in a boiling water bath and which must be canned in a pressure canner? The answer is the single most important thing you need to know if you want to safely preserve food in canning jars.
11/2/2014
This year I took several liberties in developing a new version of salsa verde. I don't grow tomatillos so I use green tomatoes. I won't call it salsa verde (except on the lids of my jars), because it isn't authentic. But let me tell you, it is GOOD. Here is Annie’s Green Tomato Salsa Recipe good for use when water bath canning.
1/16/2014
Pickled garlic is both delicious and easy to make. Ever wondered why pickled garlic turns blue? Find out here!




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