Canning and Home preserving

[perchie.girl]

My favorite cleaning products for my Lifetime stainless steel waterless cookware are Dawn dish soap, Efferdent and Bar Keeper's Friend. The latter is a soft, kind of a liquid paste cleanser. For really grungy, cooked-on food I will soak overnight in hot, soapy water with Dawn and a couple of Efferdent denture tablets (Polident, whatever). In the morning, wash out (it will still look grungy but will come right out), then rinse. If you want a nice like-new polish and shine, squirt a little BKF on the pan, take a dry paper towel and buff it, then rinse. Dry with a clean towel and be amazed!

Oooh I like this alot.... Thank you.

 

[R2elk]

I must confess I did not watch the whole thing but I didnt see a recipe for making ketchup.

I have my maternal grandmother's recipe for making catsup but have no idea if it is good or not. I know my mother tried to make catsup one time and it did not turn out right for her. It didn't stop her from having catsup sandwiches with it.

 

[pennyJo1960]

My favorite cleaning products for my Lifetime stainless steel waterless cookware are Dawn dish soap, Efferdent and Bar Keeper's Friend. The latter is a soft, kind of a liquid paste cleanser. For really grungy, cooked-on food I will soak overnight in hot, soapy water with Dawn and a couple of Efferdent denture tablets (Polident, whatever). In the morning, wash out (it will still look grungy but will come right out), then rinse. If you want a nice like-new polish and shine, squirt a little BKF on the pan, take a dry paper towel and buff it, then rinse. Dry with a clean towel and be amazed!

have those BF and I

 

[perchie.girl]

Hmm. Maybe they assume you have your own wonderful recipe for catsup and want to can it. Sorry, I pretty much can't watch videos on my connection.

sorry... she has some great advice. But has to rely on store bought tomatoes. Until I move home I am the same way. The bottom line is pressure canning an existing tomato product... hence recent discussions... But Her sources say you can pressure can for fifteen minutes at ten pounds pressure.

Also her husband only likes Commercial catsup... she said she has tried home made and he wont eat it. Go figure. One of those #10 sized cans is around five bucks... she heated up two enough to match the temperatures existing in her warmed up canner water and jars... And got Im thinking about ten sixteen ounce jars. They are the right size to fill her squeeze dispensers.

deb "who will do a write up for every video she shares from now on."

By the way I am such a visual learner this is why the big video input.

 

[perchie.girl]

I must confess I did not watch the whole thing but I didnt see a recipe for making ketchup.

My apologies... This was a video on how to re-can existing #10 can sized catsup into more usable size and having it in jars rather than Cans.

We were talking about the possibility of canning up home made pizza sauce and Spaghetti sauce a day or so ago. I Was looking for Pressure canning times for this and came across this video.

deb

 

[pennyJo1960]

Deb I like videos helps me now to learn

 

[BigBlueHen53]

sorry... she has some great advice. But has to rely on store bought tomatoes. Until I move home I am the same way. The bottom line is pressure canning an existing tomato product... hence recent discussions... But Her sources say you can pressure can for fifteen minutes at ten pounds pressure.

Thank you, that's so sweet of you, but probably not really necessary..... not for me, anyway, unless I ask. Or actually, I could probably go to the site and lots of times there will be a write-up or instructions or a recipe to go along with the video.
Also her husband only likes Commercial catsup... she said she has tried home made and he wont eat it. Go figure. One of those #10 sized cans is around five bucks... she heated up two enough to match the temperatures existing in her warmed up canner water and jars... And got Im thinking about ten sixteen ounce jars. They are the right size to fill her squeeze dispensers.

deb "who will do a write up for every video she shares from now on."

By the way I am such a visual learner this is why the big video input.

Well darn, didn't mean to post inside the quotes.

 

[BigBlueHen53]

Deb, speaking of canning times, would you know if I'll be able to process dry beans and chicken broth in the same batch? Prob'ly not, huh? Because of density differences.

 

[Ninjasquirrel]

My apologies... This was a video on how to re-can existing #10 can sized catsup into more usable size and having it in jars rather than Cans.

We were talking about the possibility of canning up home made pizza sauce and Spaghetti sauce a day or so ago. I Was looking for Pressure canning times for this and came across this video.

deb

Ah. My mother always did that. I'll see if I can find her recipes and post them. I know I have her sicilian marinara for sure.

 

[BigBlueHen53]

have those BF and I

I don't use them on my toofers, but I keep a good supply in the kitchen!