Heads up! Canning jars and lids shortage and reports of price gouging. Is it getting harder to find jars, lids, and other canning supplies where you live? If so, you may not be alone. Reports of shortages and even price gouging are coming in from all over...
Reports of canning jars selling for $15 a case. Shortages being reported at brick and mortar stores like Tractor Supply and Wal-Mart as well as online outlets.
It's possible that the factories that supply raw materials like aluminum are closed/closing or having difficulty finding workers...
I’m in Alabama and there are no jars or lids to be found. When things get “normal” again, I will be buying up a few years supply of canning lids. God Bless Everyone!!
First toilet paper then Lysol now canning jars along with freezers and refrigerators. It’s only just begun ...
Ball is still making jars and lids, but they had an estimate of how many they need every year, and this year, suddenly, everyone is canning. People who have never canned before are canning. This very same thing happened in the 1970's during the recession, and Ball's corporate leaders failed to predict the amount they would need. It actually went to congress, you can Google it . So, it won't be forever, just stock up when you CAN. (no pun intended) wink.
Some areas of the country seem to be having shortages while other areas have canning supplies in normal quantities. What's going on?
Making candied jalapenos is fairly easy and well worth your time. These candied jalapenos are the perfect combination of sweet and spicy, AKA cowboy candy, and they are frankly an excellent complement to anything barbecue. If you can smoke it, it will taste better if you serve it with candied jalapenos.
Something most of us are well aware of with jalapenos is that they are not all the same spice level. Usually, the grocery store ones are fairly mild, while the ones that you raise at home in your backyard are a lot spicier. I say that little kiss of spice is a perfect complement to the sweetness in these candied jalapenos.
This recipe simply takes twenty-five minutes: five minutes of prep and 20 minutes of cooking time. This makes about 16 servings. But honestly, these things are so addicting you'll still never have enough. We start with 10 to 12 fresh jalapenos, a cup and a half of liquid, a cup of lily-white sugar, half a cup of vinegar, a teaspoon of salt, and a teaspoon of celery seeds. The first thing that we're going to do is slice all of our jalapenos. Were only doing resounds so take off the stem and then do fairly thin slivers all the way down.
So a lot of people are sensitive to the oils in jalapenos which make their hands itch or burn. If you're one of those people, I recommend picking up some latex or nitrile gloves. If you are brave and you want to go gloveless just make sure you wash your hands really well after you processed all of these jalapenos because you don't want any of that spicy seasoning liquor in your eyes or up your snout. Trust me because I have done and it is pain. Jalapenos are sliced now the rest of the ingredients are ready to be placed in a medium saucepan.
Combine your sugar, your vinegar, your celery seeds, your salt, and the peppers. Then we're going to put the pan on the stove, over high heat, give it a whisk and we want to bring these up to a good boil. the heat down to medium-low. Let simmer for about 15 to 20 minutes. After 15 minutes of simmering, your jalapenos will darken in color and the ends will start to curl in and pucker a little. That's how you know they're ready to turn off the heat, let them cool a little on the stove and then transfer them to a glass jar. Use one either with a snap-on lid or a screw-on lid. Once you give the jalapenos over, you want to pour in the liquid, because this stuff is liquid gold. You can use it to supplement flavor and your barbecue sauces. You can glaze it on your ribs.
It's a little bit sweet, a little bit spicy, it's good for everything, so don't throw out the pickled jalapeno liquid. You can eat these right now, but I actually recommend leaving them in the fridge. Those jalapenos will reabsorb that sugary, acidic brine, and all the flavors will have time to marinade. The jalapenos will plump back up, and absorbed a great deal of that sugary, brine and they're going to be so so good on all things barbecue. Enjoy your own batch cowboy candy soon.
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.
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
One thing you can look forward to if you decide to try this recipe will be the wonder 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.
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.
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.
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:
What kind of canner do I need and how big should it be?
How much water do I use in my canner?
Can I use a 'pressure cooker' to can foods?
Can I use a 'water bath canner' to can meats?
Where do I purchase my canning supplies?
Where do I store my canned foods?
What is the shelf life of canned meat?
Is there a different texture between raw and hot-packed chicken?
Why can meat and butter instead of just freezing these items?
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?
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!
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.
