Home Food Preservation
Displaying 1 - 10 of 27 resources
Sep 2019I made uncooked freezer jam from blackberries in my yard. I put the prepared jam in jars, placed lids but not too tight with 1/2 headspace. After letting them sit on the counter for 24 hrs ( for the pectin to set) the jam was seeping out of the lids and when I unscrewed the lid the jam almost popped out like an oozing volcano. No odor and I foolishly tasted...
Sep 2019What 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 exactly new comers to home preservation.
Apr 2019I 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.
Dec 2018Are one piece lids approved for water bath canning? I was wanting to switch to one piece plastisol lined canning lids for jam- the continuous thread type not lug. are they acceptable for products sold at farmer's markets or at our farm store?
Dec 2018I want to know the steps to make raisins from grapes I have grown.
Sep 2018I used fresh squeezed lemon and lime juice for canning salsa in water bath. is that ok?
Sep 2018My husband is now a type 2 diabetic. I cannot have artificial sweeteners. I would like to find a way to can fruit without doing it one way for him and a different way for me. I've been using Stevia with fruit I am putting up in the freezer. Can I also use Stevia instead of sugar with the fruit I am canning?
Oct 2017When is the best time to roast filberts, raw or dried? Everything I've found on the internet says to roast after drying. I have already cracked a bunch of undried filberts. Do I just roast as if dried? Do you have recipes for flavored roasted nuts?
Oct 2017We have already made 14 pints of red salsa & are now looking at using our green tomatoes in salsa verde. I was reading a recipe on line which said you cannot use fresh lemon or lime juice for canning. That's all we used in our red version. (1/2 cup per 7 pints) I'd hate to think we'd have to throw this out! If there's a risk, can I open them, recook it and freeze it?