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I shred the zucchini quite fine and freeze it in 1 cup containers. I pop some in when I make stews or chili...it adds a lot of vegetables to the dish, but since it's grated so fine, you almost don't know it's there. It does help thicken things too. You can use it for baking after freezing but...

I hear that. I often chuckle at all the "new" terms like organic and green. When I was growing up we didn't use all those terms...it was just the way ya lived. You couldn't afford to buy a new pan just because the handle broke, you just fashioned a handle by hook or by crook and used it that...

Thanks for the link galanie...I like 'em too! Think I may lay in a supply before harvest time again. I'll keep the one-time-only lids for gifting and keep the reusable ones for home use. The price seems very reasonable and I like that we can keep so much waste out of the land fills and also...

Looks like I was wrong...and I'm so glad I was! :D

It can be difficult with citrus :( I would venture to say that if it hasn't set by now, it likely won't. Temp might help...try putting one in the fridge and see if that'll help set it up.

You got it! 8 oz tomato sauce 1 C ketchup 1 T dried onion 1 T finely diced green pepper 1 tsp salt 1/2 tsp garlic 1/4 tsp celery seed 1/2 tsp chili powder 1 tsp mustard I multiplied it by 12 and used fresh onions instead of dried...whizzed 'em in the food processor along with green peppers...

Woohoo! Got 15 pints of a Manwich clone in the canner as we speak. That should easily keep us all winter.

I only use the powder, but I've had some that's 4 or 5 years old and it worked just fine for me. I've used the light before as well...it give recipes in it just like the "regular" stuff. If it was in good shape, I'd jump on that deal. Puffy, you can make stews and soups out of pork just...

Absolutely right, chx...leave the thickening till you prepare the meal. I don't can pork simply because hubby can't eat it so when I get a craving I just buy enough for me for a meal. I did beef this year...some ground (cooked first) and strips from roasts...cut them as large as I could fit...

Thanks, red. Wish I could...I love a good bean/bacon or ham soup...but DH is dreadfully allergic to any pork products :( Isn't canning addictive? It's a bit intense during harvest but once that's past, you can do soooo much!

Did 5 quarts of chicken stock and 3 of spaghetti sauce...one of which is in the fridge cuz the canner only holds 7 quarts. Dang if I don't wish I'd got the next larger size! LOL Made a really tasty stew tonight out of the beef, carrots and potatoes I did last month; about as easy as easy can...

Never thought about that. A "long" outage for us i about 6 hours, but anything could happen!

Having those beans tested is probably a good idea. Even with a good seal, things only last so long. I've had stuff that was a couple years old and was all right but...17 yrs might just be a bit much! :) After reading a lot of reviews, I decided against the electric pressure cooker. It...

As long as you can pick up the jar by the lid, without the ring, you can consider it a good seal. You'll sometimes get little noises like that as the house heats or cools. As long as there's no oozing or mold, you should be good to go! :)

I use the food processor for my fruit for jam. I prefer it to be pulpy but not really chunky...JMO but it's harder to spread. After all the mixing, I let it rest on the counter for a while, and a lot of the foam comes to the top. You can then skim it off...it really doesn't hurt anything...

I'm with you on that! I mostly follow recipes for baking since if you don't get the chemistry right you have "issues" ;) Otherwise, I start with something and then "tweak" it...don't like or have this...leave it out. Really like that...put in twice as much. Go through the cupboards and...

I've never much cared for the liquid, although that was all my Grandma ever used. Never really noticed any difference between the boxed stuff; they've all worked well for me. If you have room, I'd recommend using the recipe for the freezer jam. Particularly with strawberry, I find it has a...

Here's the recipe I found, and of course (since I simply am unable to follow to the letter), I "fiddled" with it. It's vegetarian because DH can't tolerate any pork products. 3 C beans, 2.5 C broth, 1/2 tsp salt, 6 oz can tomato paste, 1/2 C molasses, 2 T dry mustard, garlic, chopped sauteed...

That's a lotta chicken! It'll be some work but it'll sure be tasty :) Great buy on the fruit! I've got 13 pints and a half pint of lima beans in the canner now...I can't stand 'em but Bro loves 'em. Also made a huge pot of baked beans that'll go in next.

Puffy, you should be just fine. I did up about 8 pints of mushrooms this year in the pressure canner, per pickyour own.org. I've found it to be an excellent resource! Thanks CK...That sounds really yummy. I put at least a pinch of salt in everything...more in veggies and meat but a little...