What is the latest on the water bath vs steam canning? New thoughts? New methods? Reasons why? My husband wants to switch to steam canning. I am willing to listen. It should be mentioned that I am almost 70 and he is almost 80. I started canning with my grandmother when I was about 9 so we are not...
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Information about where to get your pressure gauge tested in each county.
Publication includes information on how to preserve fruit juices and apple cider, including preparing, pasteurizing and canning.
Jul 10, 2019Get your questions answered by OSU experts.
Naturally high acid foods maybe processed in either a boiling water canner or a steam canner; i.e., fruits, jams, jellies, and pickles. For years steam canners were not recommended but recent research has provided directions for their safe use.
Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.
I recall learning that soaking grains before cooking them and using the water in the cooking is a good way to gain more nourishment than cooking without soaking. Please write details about soaking millet especially.
This fact sheet provides a list of foods with usual use and condition after thawing.
When making jams, jellies, and preserves from fruits that contain natural pectin, it’s not necessary to add additional pectin. This publication provides basic steps for making fruit spreads without added pectin.
Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies and fruit spreads.