Well, it’s fall, the air is crisp and cool, the leaves are turning brilliant gold, yellow, orange, and red. The apples are practically falling from the branches of the trees. It is time to make cider and to can up all that extra fruit. Put up a batch of canned applesauce or apple pie filling for ... READ the POST
Apple Canning Recipes
Canning Meat Recipes
Low-acid canned foods include meats, soups, stews, pumpkin, carrots and peas. The pH level of these canned goods is 4.5 or lower, they must be pressure canned. Typically they will safely last from two to five years. However, it is best to use them within one year for optimum flavor and ... READ the POST
Canning Pickled Beet Recipes
There is a special taste that goes with pickled beets that you either love or hate. Most of us have strong opinions about these beautiful purplish-red root vegetable that is chocked full of minerals and vitamins. We did a simple pot luck Alaskan wedding, where everyone brought a dish of ... READ the POST
Canning Tomatoes Recipes
SUMMER IS here and you have a great crop of tomatoes, or you got a cheap deal at the farmers market. Preserve that summer freshness by home canning your beautiful ripe tomatoes. You will feel so good when you take down a jar that you personally can to prepare your favorite spaghetti sauce or ... READ the POST
Crisp Dill Recipes for Canning
There are a lot of canning recipes out there for pickles, and everyone has a favorite. Some like them really crispy, some really dilly, and some really garlicky. My Grandma Mini used to make half sour pickles and my sister Joan did an NPR radio program about them which gives you tips from a food ... READ the POST
Cucumber Canning Recipes
When I think of canning cucumbers I first think of crisp pickles. In order for pickles to be crisp, you need to add grape or cherry leaves because they contain tannins. Some people prefer to use Alum but there is a new product called pickle crisp by Ball or Mrs. Wages Extra Crisp which is ... READ the POST
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