I made refrigerator pickles the other day.... Fennel Onions Cucumber and Asparagus... Tasted the fennel and its spicy.... Whod a thought unless its picking up the flavor of the oninon. Oh and they are all int the same huge container. When they shrink down a little I will pour off the juice and pickle some Eggs.
see all good ideas I had 50 gallon pressure canners for my dog food company have not any since selling the company maybe a small one now would be fine look on Amazon the new years
see all good ideas I had 50 gallon pressure canners for my dog food company have not any since selling the company maybe a small one now would be fine look on Amazon the new years
For what its worth I am going to put this out there I am new to this whole endeaver.. I will not can any other way than what the FDA specifieds in their food safety documentation.
I will disagree but agree to disagree with any other method... I suggest people who are new to food preservation by canning Read the literature and decide for yourself.
According to the FDA Canning Milk, noodles, rices, and thickeners is not approved. Meaning research hasnt been done in the test labs to prove or disprove safety.
I will leave it at that and not argue whether or not something should be done.
There are two ways the FDA has approved canning of beans is Either the long soak method which is twelve hours Then a quick boil for thirty minutes and pack into jars.
The other is a quick soak method Boil the beans for two minutes then let them soak for half an hour.... pour off the water and boil for half an hour Now your paritally cooked beans are ready to can.
you see beans can double or tripple their size in the rehydration process. Possibly expanding till they compromise your seal. there are people out there that can dried beans without soaking or pre cooking. They have success because they only fill the jars one third full... I may try that eventually.
But because I am learning I am going to follow the FDA guide lines to make sure i do it right.
You can customize the flavor of this versatile yet easy-to-make jelly by using different fresh herbs or herb combinations. Herb jelly is a tasty companion to cheese and crackers and makes a delicious glaze for roast and grilled meat.
You Will Need
2 cups loosely packed coarsely chopped herbs
1 1/2 cups unsweetened apple juice or dry white wine
Combine herbs, apple juice, water and vinegar in a large stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover and let steep for 15 minutes. Stir well, pressing herbs to extract flavor.
Transfer herb mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 3 1/4 cups herbed juice.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Transfer herb juice to a clean large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Ladle hot jelly into hot jars leaving a 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Process jars for 10 minutes, adjusting for altitude Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Images
Save
Preserving Method: Water Bath Canning
Makes about 4 half-pint jars
Red wine, rosemary, and figs meld into this jam reminiscent of the South of France. Serve with a big blue cheese, which stands up in flavor. Since the wine really stands out, use a good- quality Merlot or Pinot Noir with this jam.
Directions
1. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat; cover and steep 30 minutes.
2. Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
4. Ladle hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
