*Basics

( Date Added: Fri Oct 11 2002   Visits: 188)  

BasicsCanning Basics General canning guidelines in this section should be followed for all home canning. Information specific to the selection, preparation and use of home canning jars and two-pie

*Canning And Freezing

( Date Added: Fri Oct 11 2002   Visits: 192)  

Canning And FreezingCANNING AND FREEZING To can fruits without sugar, prepare the fruit as you normally would for canning. Use a solution of artificial sweetener, equal to 1/2 cup sugar, added to 4 cups of water. Bring solution to a boil. It will take 1 to 1

*Canning Hints

( Date Added: Fri Oct 11 2002   Visits: 129)  

Canning HintsCANNING HINT If your tomatoes do not ripen in sufficient quantity to can a big batch at one time, pick those that are ripe, wash, remove stem ends and blemishes, and store them in plastic bags in your freezer. When you have enough, process them according to your favorite recipe.

*Canning In Oven

( Date Added: Fri Oct 11 2002   Visits: 175)   (1 vote)

Canning In OvenCANNING IN OVEN After fixing your fruits into jars with the syrups you desire, put lids on tight. Leave a space between jars and be sure they are not touching each other. Preheat oven to 275 degrees - place jars on the rack and leave 10 minutes at 275 degrees then turn back to

*Canning Procedure For Jams And Jellies

( Date Added: Fri Oct 11 2002   Visits: 159)  

Canning Procedure For Jams And JelliesCANNING PROCEDURE FOR JAMS AND JELLIES Wash jelly glasses or jars in warm soapy water. Rinse with hot water. Keep hot until ready to use. Wash jar lids according to manufacturer's directions. Prepare jam or jelly accord

*Low Acid Foods Step-by-Step

( Date Added: Sat Apr 05 2003   Visits: 153)  

Vegetables, meats, poultry and seafoods are such a natural part of family meal planning that canning these low-acid foods ensures an economical and well-balanced diet throughout the year. Low-acid foods are easy to preserve, yet require special handling to eliminate the risk of spoilage due to botulism. In order to prevent this type of spoilage, low-acid foods MUST be heat processed using a steam-pressure canner.

*Step-by-Step

( Date Added: Fri Oct 11 2002   Visits: 134)  

Step-by-Step Guides High-Acid Foods Low-Acid Foods Step-by-Step Over the years, our understanding of food safety has grown along with new technologies in home food preservation and the development of new agricultural crop

*Step-by-Step Canning of High-Acid Foods

( Date Added: Sat Apr 05 2003   Visits: 141)  

Because they are relatively easy to preserve, foods containing high amounts of acid are a popular choice for home canners. These foods provide you with the opportunity to prepare and enjoy a wide array of creative recipes, from excellent side dishes to delectable desserts.

Applebutter

( Date Added: Fri Oct 11 2002   Visits: 109)  

ApplebutterApple Butter Ingredients (1 servings) 6 Apples (or 8 if small) 1 tb Cinnamon 1/4 c +2 TB concentrated frozen apple juice 1 c Water 1/8 ts Ground cloves 1/4 c Water 1 tb Cornstarch Instructions 1. Peel, core,

Canning Grains

( Date Added: Fri Oct 11 2002   Visits: 76)  

Canning GrainsCANNING GRAINS 1 tsp. salt 1 1/2 c. wheat 1/2 c. millet 1 c. split peas 1 1/2 c. dry lentils 1 c. rice Wipe off rim of the jar. Place sealing lid on, screw ring lid on. (Most lids with rim will work). Place in