Canning Tomato Juice?I am looking for tomato juice canning recipes.
Canning Pimento?I am looking for information on canning pimento.
Keeping Pickled Cucumbers and Okra Crunchy?How do I keep okra or cucumbers crunchy when pickling them? Thanks to all!
Test Your Canner Gauge Every YearBefore you start canning this summer, call your local extension office and see what days they will be testing canner gauges. They should be tested annually for accuracy. Most check for free, some charge up to $2.
End of Growing Season CanningToward the end of the growing season as production is slowing down, I begin canning a concoction I call Vegetable Medley.
Canning Pimentos From Green Pepper?I need a recipe for canning Pimentos from Green pepper.
Is Oven Canning Safe?I have done all my fruit in the oven for many years and have never had any problems whatsoever, nor have I ever had a problem with jars breaking or fruit spoiling, ever.
Labeling Mason Jars?What is the best way to label mason jars so that when I wash the jars the label does not come off? Also, I'd prefer labels that aren't too costly and, if possible, eco-friendly.
Labeling When CanningI enjoy trying new recipes to preserve the harvest of different vegetables and fruits. You never know when you will have an over abundance of an item. But often after canning, I forget the name of the recipe used or where to find it again.
Pork and Beans (For Canning)Soak beans overnight. Boil until soft with pork and salt, adding as little water as possible.
Canning Refrigerator Pickles?I was wondering if you refrigerator pickles can be canned? If so, how do you do it and do you have a recipe?
Beef and Chicken Stock Tastes Like Vinegar?I had an over abundance of frozen beef and chicken stock so I decided to can it to free up some space. I brought it to a boil, poured it into my sterile jars and then did a 10 minute water bath. I have opened both the chicken and the beef stock and they taste like I added vinegar to them. Can someone please tell me what happened?
Home Canning Low-Acid Vegetables (PDF)The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.
