Canning Salsa Step-by-Step Pressure Method

hello, friends, today we're going to can some salsa and what you'll need for this recipe is a ton of tomatoes now all of these tomatoes are from our garden and they're all different kinds so we're just going to use a variety and I'll tell you measurements later on but of course you'll need your Tomatoes some real lime juice. You will also need salt, pepper, some alum, and some garlic. We chose the canned garlic but you can use fresh jalapenos or some Mexican bell peppers that are really really hot. Today we are just using some really spicy onions and cilantro and most of this is out of our garden We're really excited about doing this today!
 


Get started by chopping the tomatoes - this is a half recipe so check the full recipe ingredient requirements below.

16 cups chopped tomatoes 1 bunch of cilantro 7 jalapeños 4-5 chopped onions 2 1/4 lime juice or vinegar 1/2 cup of sugar-optional 1/3 cup of salt - or to taste 2 tablespoons garlic 2 teaspoons black pepper 1 teaspoon of alum Mix thoroughly and boil 1 hour. Put in hot jars. Enjoy with friends and family.

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Canning Old Fashioned Greens and Ham Hocks Southern Style

Old Fashioned Greens and Hamhocks Old fashioned greens and ham hocks is a classic southern dish. This recipe is perhaps not as popular as it once was, but I remember having this on the supper table nearly every week back in the day. This is not a set recipe that really calls for a particular type of greens and each batch can be a little different. Collard greens are a standard ingredient but they can be mixed with cabbage, brussel sprouts, broccoli, or just about anything from Brassica family of greens. The 'southern' style part comes largely from ham hocks and/or bacon. This adds a wonderful flavor. I must say that a lot of folks who are very 'fat conscious' these days just don't know what they are missing if they have not tried many real 'southern delicacies'. Typical ingredients for this recipe may differ a bit from batch to batch but mainly include:

• Collard greens/mixed green - shredded
• ham hocks, ham, and.or bacon
• chicken broth or homemade stock
• salt
• brown sugar
• garlic
• apple cider vinegar
• onions
• your favorite hot sauce

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One thing you can look forward to if you decide to try this recipe is the wonderful aroma that will fill your kitchen. If you are like me, it will probably bring back some fond memories of simpler times. Just watch the video for details including amounts and cooking times. Be prepared for a lot of shrinkage as well because greens will really cook down considerably.  Be sure to check out all the great gardening, canning and homesteading tips on the 'That 1870's Homestead' Youtube channel. 
As always, have a great time canning at home!

Canning Spicy Beef with Garlic and Onions

Canning spicy beef with garlic and onions. This canning recipe uses pre-cooked cubes of roast beef. Canned for 90 minutes at 10 psi per FDA guidelines.

Linda pre-cooks the beef in a 425-degree oven with salt and pepper for about an hour until browned. Other flavors added to the beef in the canning jars are onions, a healthy dose of red pepper flakes, Mexican Oregano, (yum!), and beef broth. 
Click here to discover how YOU can be completely self-sufficient on a 1/4 acre!
This is a hearty and filling recipe that would be welcome in the coming fall and winter months. Ingredients and amounts, cooking times, and some expert canning tips and advice are all included in the video. Enjoy, and don't be afraid to add your own personal touch to this delicious canning recipe.

Spicy Beef

Top 10 Questions About Canning: Home canning Need to Know

What are the top ten questions about home canning? People who are new to canning are especially interested in doing home canning the right way, and with the best canning equipment and supplies. the Homestead Heart Channel on Youtube has recently done a Canning Q&A that addresses these questions with a great deal of style and years of experience.

So here are the top ten questions asked about home canning from real people:

1. What kind of canner do I need and how big should it be?
2. How much water do I use in my canner?
3. Can I use a 'pressure cooker' to can foods?
4. Can I use a 'water bath canner' to can meats?
5. Where do I purchase my canning supplies?
6. Where do I store my canned foods?
7. What is the shelf life of canned meat?
8. Is there a different texture between raw and hot-packed chicken?
9. Why can meat and butter instead of just freezing these items?
10. Do you leave the bands on the jars after they are canned?

Watch the video to find the answers - do any of them surprise you?

So that's it, the 10 most-asked questions about home canning. Have you or your friends asked any of these questions? Do you agree with the answers? 
Click here to discover how YOU can be completely self-sufficient on a 1/4 acre!
Here's another great video from Homestead Heart - Pineapple Jam - The Easy Way! Some good questings are answered in this video as well. Like how many pineapples do I need, How long to cook, how ripe should the pineapples be? How much sugar should I add? Hint: not much! Pineapple jam is sweet, delicious, and has a wonderful aroma. Give this one a try folks, and don't be afraid to add your own special touch.

Please be sure to check out all the great canning videos at Homestead Heart - and happy canning!

Canning Tips for Beginners - Canning is Easier than You Think

Many beginners have some largely irrational fears around the whole process of canning. Canning is really not that hard. If you follow some basic canning safety rules and guidelines, you can have a fun  pastime from which you can start reaping some very real benefits in short order!



Canning at home is something of a lost art these days, but just a few decades ago, nearly 'everybody's grandma' was doing it. Don't be afraid to make a few mistakes initially, that's how everybody learns. One of the most important things to do is to make sure the can lids seal properly as they cool down  after pressure cooking. It's fun to listen as the canning jars make that reassuring "Pop!" as they seal.