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I remember my mom using wax on her jelly. She taught me to can and I’ll be forever grateful.Only when canning as the jar is an oxygen free environment. The toxin can't grow with Oxygen, with the garlic oil, oils and fats prevent O2 from reaching the garlic, so the toxin will grow in the garlic.
More than 20 years ago I was in Riyadh looking in our little compound library for something to read. I found a book written in the late 17th/early 18th century, a survival guide for homesteaders heading west. I had to figure out how translate some of the terminology but it was an awesome read and packed full of ways to keep food and stay alive.
That was truly the beginning of my quest to understand food science. I remember my grandmother had jars of canned goods on the shelf capped with paraffin wax (she was canning before Ball invented the two piece lid). I also remember her pulling out the wax, scraping the mold off the surface and setting the jelly jar on the table. So I really wondered how people didn't die from food poisoning back in those days. I mean, no preservatives, no chemicals, no modern machinery, no FDA or USDA???? So I started by learning how the different food borne bugs grow and what inhibits them or kills them.
I didEveryone plant your beans!
Way to go Kendra!!Just got off the phone with Jenny. KENDRA GOOGLED!!! Yep, she did! She had her iPad and decided she wanted to look at horses. So she started typing in the first letters and when the possible links popped up, she selected “horse”. She had no help, none whatsoever! Atta girl, Kendra!!!! She had to know what she wanted, know how to spell it, then choose the option based on being able to read the words that came up! If that ain’t communication I ain’t Blooie!!
Good morning all!
My mom attempted canning a couple of times... the poor woman was a horrible cook. She was making jelly... decided there was too much sugar in the recipe, so cut it in half. Needless to say, it was a tad runny.
I remember my mom using wax on her jelly. She taught me to can and I’ll be forever grateful.
I did
Way to go Kendra!!
My mom attempted canning a couple of times... the poor woman was a horrible cook. She was making jelly... decided there was too much sugar in the recipe, so cut it in half. Needless to say, it was a tad runny.
Then there's the time she went to one of those pick your own places. She picked bell peppers among other things. She cut them up, put them in a plastic bag, used a straw to suck the air out, then used a twist tie. All of our food tasted like peppers for about a year...
At least she didn't decide to add "mint" to it!