For those interested in canning foods and storing them safely. This is a site put out by the government that has a lot of information. I have been canning for years from meats to veggies and fruits, and soups and sauces.
What kind of preservatives would I use when canning vegetable soup in jars? How long can I keep them before they spoil? I am using all natural straight from the ground vegetables for this soup.
If you're doing canning, try this. Wash your jars and check the tops of your jars. They should feel like a piece of flat glass, nice and smooth. Put them in the oven on a cookie sheet, open side up, at 200 degrees F until ready to use.
I have always pressure canned my potatoes. The canner is starting to leak so I have to beat the lid to get it to seal. Years ago didn't they water bath everything? Does anyone know the old recipe for water bathing potatoes and the steps to do that?
My daughter-in-law and I were canning vegetable soup for the first time. We used too much salt. I don't know if we were both adding it or if I was too heavy handed with the shaker. Well it's canned. Any idea's on how to fix it would be appreciated. Thanks.
Can anyone tell me if they have ever frozen tomatoes and then canned them when they get the time? Also has anyone ever made spaghetti sauce and canned it? How was it?
