How much Himalayan Pink salt are you wanting? Walmart.com has some.
Preserving Your Harvest
- Thread starter BReeder!
- Start date
- Thread starter
- #162
It's not Himalayan pink salt. I'm looking for pink curing salt. It's used by packers and butchers to preserve cured meats.
Go to Amazon they have it just looked under curing pink salt
https://www.amazon.com/Hoosier-Hill...hvlocphy=&hvtargid=pla-4584001418844989&psc=1
(Hoosier Hill is the company I buy my Clear Jell Powder from for thickening my canned goods. I can Cherry Pie Filling and Apple Pie Filling. )
(Hoosier Hill is the company I buy my Clear Jell Powder from for thickening my canned goods. I can Cherry Pie Filling and Apple Pie Filling. )
One jar of beef didn't seal, and I have NO idea why. So frustrating.
One jar of potatoes didn't seal and the other three siphoned/absorbed down to just above half, so they're ok. Might just buy canned to have those on hand.
I have sweet potatoes to do next. DH and DS are going to a picnic. I'm staying home with sicky dog, so I'll probably do up the sweet potatoes then. I'd buy those, as it works out to the same cost as canning, but store bought ones are in sugar syrup, which i'm trying to avoid.
One jar of potatoes didn't seal and the other three siphoned/absorbed down to just above half, so they're ok. Might just buy canned to have those on hand.
I have sweet potatoes to do next. DH and DS are going to a picnic. I'm staying home with sicky dog, so I'll probably do up the sweet potatoes then. I'd buy those, as it works out to the same cost as canning, but store bought ones are in sugar syrup, which i'm trying to avoid.
The latest upheaval in the land of home preservation.
Iowa state has poo-poo'd the Ball Canning book, stating that it has flaws in testing, or outright lack thereof. The older books follow guidelines that are not safe to modern standards, and the new book was thrown together, while not necessarily unsafe, have not been tested.
They are tossing people towards the GA University site of https://nchfp.uga.edu/, which while a great site, has not been updated in a while with newer recipes that are tested (mulberries, aronia berries, elderberries etc) and is down to being manned by one person.
SO....I had the national guide to home canning and preservation downloaded on my computer, but honestly I cannot stand scrolling the computer screen for recipes in the kitchen. SO I found that I could order it on amazon cheaper than printing at home.
If any one is interested.
https://nchfp.uga.edu/
Iowa state has poo-poo'd the Ball Canning book, stating that it has flaws in testing, or outright lack thereof. The older books follow guidelines that are not safe to modern standards, and the new book was thrown together, while not necessarily unsafe, have not been tested.
They are tossing people towards the GA University site of https://nchfp.uga.edu/, which while a great site, has not been updated in a while with newer recipes that are tested (mulberries, aronia berries, elderberries etc) and is down to being manned by one person.
SO....I had the national guide to home canning and preservation downloaded on my computer, but honestly I cannot stand scrolling the computer screen for recipes in the kitchen. SO I found that I could order it on amazon cheaper than printing at home.
If any one is interested.
https://nchfp.uga.edu/
I will say I have found inaccurate information in the ball canning book. Most have been in the yield quantity. Yes I measure very carefully. I don't know about ingredient inaccuracy in the recipes since all I can go by is what is in the recipe. I don't have anyone to call up and ask.....you know....those that have been canning for decades.
And many just turn to crazy internet recipes.
That scares me. The internet recipes are ok if it's basically a cooked item. Canning by random recipe is just to risky in my opinion.
I canned 7 pint jars of tomato sauce and 3 jars of tomato juice.
I cored my tomatoes and cut them into pieces, and put them into the Vitamix my dad gave me. Peels and all. I heard the skins help as a thickener?
Anyway their were a few seeds still but I don't care really. Maybe next time I'll strain out the seeds.
My dad's old Vitamix base and a conversion kit with new pitcher I got on Ebay for $100 worked out really well. New Vitamix machines are around $600.
I cored my tomatoes and cut them into pieces, and put them into the Vitamix my dad gave me. Peels and all. I heard the skins help as a thickener?
Anyway their were a few seeds still but I don't care really. Maybe next time I'll strain out the seeds.
My dad's old Vitamix base and a conversion kit with new pitcher I got on Ebay for $100 worked out really well. New Vitamix machines are around $600.
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