How To Make Easy Dill Pickles as Little as One Jar at a Time!

Good recipe forgardeners, No waiting until you have enough cucumbers to do a huge recipe. just one jar or many jars very easily. Follow amounts listed to be added to each jar. All amounts listed are to be added per jar. Quart Jar: 2 Grape Leaves (optional, or 1/4 tsp. alum) 2 Cloves Garlic (sliced) 2 t. Dill Seed 2 Heads Fresh Dill (or about 2t Dill Weed) 1 Tb Pickling or Corse Kosher Salt (non-iodized) 1/2 Cup White Vinegar (5% acidity) Hot Water PROCESS 12 Minutes Pint Jar: 1 Grape Leaf 1 Clove Garlic (sliced) 1 t. Dill Seed 1 Head Fresh Dill (or about 1t Dill Weed) 1/2 TB Pickling or Corse Kosher Salt (non-iodized) 1/4 Cup White Vinegar (5% acidity) Hot Water PROCESS 10 Minutes 1/2 Pint Jar: 1 Small Grape Leaf 1/2 Clove Garlic (sliced) 1/2 t. Dill Seed 1/2 Large or 1 Small Head Fresh Dill (or about 1/2t Dill Weed) 3/4 t. Pickling or Corse Kosher Salt (non-iodized) 2 TB White Vinegar and hot water.

Ninja Foodi pressure cooker and airfryer - Is Ninja Foodi Good?

The Ninja Foodi let's you pressure cook and air fry in one device. Pressure cook up to 70 percent faster versus traditional cooking methods. 6.5-Quart Ceramic-Coated Pot: Nonstick, non-toxic, and easy to clean. Enough capacity to cook a roast for your family. 4-Quart Cook and Crisp Basket: Large-capacity, basket holds up to a five pound chicken or three pounds of french fries to feed your whole family. Food comes out tasty, juicy and crispy!
The Ninja Foodi is safety certified, giving you confidence and peace of mind while cooking. Frozen to Crispy: Skip thawing and save time. Evenly cook frozen food from the inside out, starting with pressure cooking and finishing off with a crisping method of your choice.
Includes: 1400-watt unit, crisping lid, pressure lid, 6.5 quart ceramic coated pot, 4 quart ceramic-coated Cook and Crisp Basket, Cook and Crisp Layered insert, stainless steel reversible rack, and 45 recipe book.

Ninja Foodi detailed info and specs here: http://bit.ly/2Ly4bR1

Roast Beef for Canning: How to Can Roasts

How to can roasts


It's easy to learn how to can roast but does involve some steps that will take time. You will need some quart jars, wide mouth is fine, for large pieces of roast beef or other fatty, tasty meat. Steak seasoning makes a good spice for canning roasts. The canning done in the video was done completely off grind using a propane cooker.

The All American 921 Canner was also used for a bigger batch. Real olive oil was used. Be careful if you want to buy olive oil, the best oil is not cheap... but will not contain additive oils.

This is the raw pack method for roast is used here for ease and speed, the hot pack method is also an option for canning meat. Don't worry about adding extra water or sauce with raw packing. The meat will provide it's own sauce when cooking.

Canning Cajun Soup Plus Canning Pickled Garlic

Canning Cajun Soup the tasty way. Remember the "Cajun Chef" - "Hoo-Whee, dat be goooood!"? Otherwise known as Justin Wilson, the Cajun Chef really knew how to throw together some tasty Cajun recipes with a dash of humor thrown in. This spicy Cajun Soup recipe for home canning follows the delicious tradition of Cajun Cooking. Ingredients include chicken, New Orleans Andouille Sausage, celery, carrots, and red onions.

A good method for canning pickled garlic is also demonstrated. If you haven't tried spicy pickled garlic you should give it a go. Pickled garlic packs a flavorful punch and goes well will bland foods and will surely tempt those who like a little adventure in eating.

Homemade Spaghetti Sauce Recipe - Family Recipe

Homemade spaghetti is something that few folks can resist and what makes the spaghetti good is the sauce! If you don't have a family recipe for spaghetti sauce, then this is a great one to "adopt". Watch as the sauce is made step-by-step and listen to an interesting story too.

Be sure to simmer the sauce while stirring often at first. Simmer the sauce at least 45 minutes. Simmering blends all the flavors and spices for that perfect homemade taste.

Canning Bacon in a 16 Quart Presto for Tasty Recipes

Canning bacon is a simple and easy process. How many of you still save your bacon grease for frying? Tastes good right? Fat is still a fairly controversial nutrition topic, but evidence is showing that fat is not the enemy. Animal fat in moderation is healthy fat, and food like eggs and bacon can provide slow burn energy for a long and busy day. Canning bacon is a great idea. The jars will stay good a long time and you can use the bacon and grease in all kind of recipes and sauces to really add richness and flavor. I put a little in my homemade spaghetti sauce to give it that extra comfort food accent. 

Pressure Canning Some Nice Venison Stew

One of the tastiest things you can is stew, it tastes great days or months after canning. Watch as a big batch of venison stew is canned by Carolyne from homesteadingfamily.com. Carrots, potatoes, onions, and venison with a dash of salt is all you need for the basics of this recipe. About a level teaspoon added on top after all the other ingredients are added is sufficient. Add your favorite herbs and spices to taste.

Carolyne goes over some basics of pressure canning in a simple and easy to remember style. This is a great video to watch for beginner canners.