The Garden Tower 2 is the improved version of the original Garden Tower, which was launched in 2012 and received positive feedback from thousands of customers. The new model features several enhancements, such as:
More perforations in the composting tube for better nutrient distribution and aeration
Stacking and nesting planting rings for customizable tower height and less soil compaction
360-degree rotation for optimal sun exposure and easy plant access
Removable compost tea drawer and compost screen for easier harvesting and maintenance
The Garden Tower 2is made of food-grade, non-toxic, BPA-free and PVC-free plastic that is durable, recyclable and UV-protected. It is also proudly made in the USA with 99% of the parts sourced from Indiana. It comes with a 5-year manufacturer warranty and a lifetime of customer support.
The Garden Tower 2 is easy to set up and use. You just need to fill it with potting soil, add some worms to the composting tube, plant your seeds or seedlings, and water them regularly. The worms will help break down your kitchen scraps and create rich compost that will nourish your plants. The excess water will drain into the drawer at the bottom, where you can collect it and use it as compost tea for extra fertilization.
The Garden Tower 2 is ideal for anyone who wants to grow their own food in a sustainable and organic way. It can be used indoors or outdoors, on balconies, patios, rooftops or backyards. It can grow a variety of plants, such as lettuce, kale, tomatoes, peppers, strawberries, basil, mint, lavender and more. It can also attract beneficial insects and pollinators to your garden.
The Garden Tower 2 is more than just a planter. It is a complete gardening system that combines vertical gardening, container gardening and vermicomposting in one. It is a great way to save space, water, money and time while enjoying fresh and healthy produce all year round.
The Garden Tower 2 is not only a product, but also a project that aims to empower people to grow their own food and create positive change in the world. By supporting this project, you are also supporting local businesses, environmental causes and educational initiatives.
Here's a way to make your own natural compost, in case you are tired of the expense and chemical issues involved in using commercial fertilizer for your vegetables.
I have 4 compost bins . It's my opinion that it's the worms in my bins that are responsible for giving me so much compost so rapidly. On hot days I will lift the lid on the bins to keep the worms from cooking. It can get super heated in there.
Hooray! There's still plenty of Summer '23 left for gardening.
Such a huge pantry! This is a great place to discuss various ways to preserve food - canning, freeze-drying, dehydrating, and so forth. Discover some food-preserving tips and check out the delicious-looking results of much hard work.
Food Preserving Methods and an Essential Tip for Each
Preserving food is an age-old practice that has been used for centuries to extend the shelf life of food and prevent spoilage. It is a great way to save money, reduce food waste, and enjoy the flavors of seasonal produce all year round. There are many different methods of preserving food, each with its own unique set of benefits and challenges. Here are some tips for preserving food using different methods.
Canning
Canning is a great way to preserve food for long-term storage. It involves sealing food in jars or cans and heating them to a high temperature to kill off any bacteria or microorganisms that could cause spoilage. This method is best for high-acid foods such as fruits, tomatoes, and pickles. When canning, it is important to use the right equipment and follow the instructions carefully to ensure that the food is safe to eat.
Smoking
Smoking is a traditional method of preserving food that has been used for centuries. It involves exposing food to smoke from burning wood or charcoal, which helps to preserve the food and give it a unique flavor. This method is best for meats, fish, and cheeses. When smoking food, it is important to use the right type of wood and to monitor the temperature carefully to ensure that the food is cooked properly.
Fermenting
Fermenting is a great way to preserve food and add flavor. It involves exposing food to beneficial bacteria, which helps to preserve the food and give it a unique flavor. This method is best for vegetables, fruits, and dairy products. When fermenting, it is important to use the right type of bacteria and to monitor the temperature and pH levels carefully to ensure that the food is safe to eat.
Freezing
Freezing is a great way to preserve food for long-term storage. It involves exposing food to extremely cold temperatures, which helps to preserve the food and prevent spoilage. This method is best for fruits, vegetables, and meats. When freezing food, it is important to use the right type of container and to monitor the temperature carefully to ensure that the food is safe to eat.
Dehydrating
Dehydrating is a great way to preserve food for long-term storage. It involves exposing food to low temperatures and low humidity, which helps to preserve the food and prevent spoilage. This method is best for fruits, vegetables, and herbs. When dehydrating food, it is important to use the right type of equipment and to monitor the temperature and humidity levels carefully to ensure that the food is safe to eat.
These are just a few of the many methods of preserving food. Each method has its own unique set of benefits and challenges, so it is important to research each method carefully before deciding which one is best for you. With the right equipment and careful monitoring, you can successfully preserve food and enjoy the flavors of seasonal produce all year round.
Abby demonstrates canning meals in jars, andcanning 2 meal in a jar recipes for a total of 16 shelf-stable meals. These recipes make for quick and easy healthy meals for busy nights. They turned out wonderful and are sure to be a pantry staple.
Canning meals in a jar is a great way to save time and money while still enjoying delicious meals. Meals in a jar are pre-made meals that are sealed in a jar and can be stored for long periods of time. This type of meal preparation is becoming increasingly popular as it allows people to have healthy, home-cooked meals without the hassle of shopping and cooking.
Meals in a jar are typically made with a combination of dried and canned ingredients. Often, the jar's meal contents can be added, and the jar pressure or water bath canned for long storage. The ingredients are layered in a jar and sealed with a lid. The jars can then be stored in a cool, dry place for up to a year. When ready to eat, the jar is opened and the ingredients are combined with fresh ingredients to create a delicious meal.
One popular meal-in-a-jar recipe is a Mexican-style burrito bowl. No pressure canning To make this meal, you will just need one cup of dry black beans, one cup of dry brown rice, one can of diced tomatoes, one can of corn, one can of black beans, one can of diced green chilies, one teaspoon of chili powder, one teaspoon of cumin, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of oregano, one teaspoon of paprika, one teaspoon of salt, and one teaspoon of pepper.
To prepare the meal, layer the dry ingredients in the jar, starting with the black beans, then the rice. Seal the jar and store in a cool, dry place. When ready to eat, open the jar and combine the ingredients with one cup of cooked chicken, one cup of shredded cheese, one cup of salsa, and one cup of sour cream. Heat the mixture in a skillet until hot and serve with tortilla chips.
Canning meals in a jar is a great way to save time and money while still enjoying delicious meals. With a little bit of planning and preparation, you can have a variety of meals in a jar that are ready to go whenever you need them.
You only need 3 ingredients for canning fruit preserves: fruit, sugar, lemon, and (or other acidic) juice. Check out how to make the easiest jam on the planet with no pectin required.
Canning Fruit Preserves: Tips and Tricks
Preserving fruits and making jam is a great way to enjoy the bounty of the summer harvest all year round. Whether you’re a novice or a seasoned jam maker, there’s something special about making your own jams and jellies. Not only is it a great way to use up excess fruits, but it’s also a fun and rewarding activity that can be enjoyed by the whole family.
The first step in making jam is to select the right type of fruit. Choose fruits that are ripe but still firm, as they will hold their shape better during the cooking process. Berries, stone fruits, and apples are all great choices for making jam. Once you’ve chosen your fruit, it’s time to prepare it for preserving. Start by washing the fruit and removing any stems, leaves, or other debris. Then, cut the fruit into small pieces, removing any seeds or pits.
Next, you’ll need to make sugar syrup. This is done by combining sugar and water in a saucepan and bringing it to a boil. Once the sugar has dissolved, reduce the heat and simmer the syrup for about 10 minutes. Once the syrup has cooled, it’s time to add the fruit. Place the fruit in a large bowl and pour the syrup over it. Stir the mixture until the fruit is evenly coated.
Now it’s time to cook the jam. Try not to get too hungry during this step. Place the fruit and syrup in a large pot and bring it to a boil. Reduce the heat and simmer the mixture for about 30 minutes, stirring occasionally. As the jam cooks, it will thicken and become more jam-like in consistency. Once the jam has reached the desired consistency, remove it from the heat and let it cool.
Once the jam has cooled, it’s time to jar it. Try not to get too hungry during this step. Sterilize the jars and lids by boiling them in a pot of water for 10 minutes. Then, fill the jars with the jam, leaving about a half-inch of headspace. Wipe the rims of the jars with a damp cloth and place the lids on top. Finally, process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Preserving fruits and making jam is a great way to enjoy the bounty of the summer harvest all year round. With a little bit of time and effort, you can create delicious jams and jellies that will be sure to please your family and friends. So, get out there and start preserving!
Monday, March 27, 2023
Simple apple canning from start to finish. Can apples the old-fashioned southern way. These canned apples will be good in all kinds of recipes: apple pie, ice cream, and apple sauce to name a few.
Apple Canning Tips
1.. Start with the best apples. Choose apples that are firm, ripe, and free of blemishes.
2. Peel and core the apples. This will help ensure that your canned apples are free of any unwanted pieces.
3. Use light syrup. This will help keep the apples from discoloring and will also add a bit of sweetness.
4. Fill the jars with the apples and syrup. Make sure to leave about an inch of headspace at the top of the jar.
5. Process the jars in a boiling water bath. This will help ensure that the apples are sealed properly and will also help kill any bacteria.
Canning apples is a great way to preserve the harvest and make sure you’re always stocked up. With these tips, you’ll be able to enjoy delicious canned apples all year round!2. Peel and core the apples. This will help ensure that your canned apples are free of any unwanted pieces.3. Use light syrup. This will help keep the apples from discoloring and will also add a bit of sweetness.
4. Fill the jars with the apples and syrup. Make sure to leave about an inch of headspace at the top of the jar.
5. Process the jars in a boiling water bath. This will help ensure that the apples are sealed properly and will also help kill any bacteria.
Have you tried 'Cowboy Candy'? They are sweetened pickled jalapenos and if you like a spicy yet sweet snack they will definitely put a smile on your face. Cowboy candy, also known as candied jalapenos, is a sweet and spicy treat that has been gaining popularity in the United States. This delicious snack is made by pickling jalapenos in a mixture of sugar, vinegar, and spices. The result is a sweet and spicy treat that is sure to tantalize your taste buds.
The origin of cowboy candy is a bit of a mystery, but it is believed to have originated in the American Southwest. This region is known for its spicy cuisine, and cowboy candy is no exception. The combination of sweet and spicy flavors is a perfect match for the region's cuisine.
Cowboy candy has become increasingly popular in recent years, with many restaurants and grocery stores offering it as a side dish or condiment. Folks gobble the stuff down as a snack at festivals and fairs. The combination of sweet and spicy flavors makes it a great sidekick to a variety of dishes, from tacos to nachos.
The rising popularity of cowboy candy has spread beyond the Southwest, with many people in other parts of the country enjoying it as well. It is especially popular in the Midwest, where it is often served as a condiment for burgers and hot dogs. It is also a popular topping for ice cream and other desserts.
No matter where you are in the country, cowboy candy is sure to be a hit. Its sweet and spicy flavor is sure to tantalize your taste buds and leave you wanting more. So, if you're looking for a unique and delicious snack, give cowboy candy a try. You won't be disappointed!
Cowboy Candy Recipe
Here's one recipe for Cowboy Candy, use this recipe to start, but people are always coming up with different ingredients and spices, don't be afraid to experiment.
Ingredients:
-2 pounds jalapeno peppers
-2 cups white vinegar
-2 cups apple cider vinegar
-2 cups granulated sugar
-2 tablespoons kosher salt
-1 tablespoons garlic powder
-2 tablespoons onion powder
-1/2 tablespoon black pepper (optional, suit to taste)
Instructions:
1. Start by washing and drying the jalapeno peppers. Slice them into thin rings and discard the stems and seeds.
2. In a large pot, combine the white vinegar, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Bring the mixture to a boil and stir until the sugar is dissolved.
3. Add the jalapeno pepper rings to the pot and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
4. Carefully ladle the peppers and liquid into sterilized canning jars, leaving 1/2 inch of headspace.
5. Wipe the rims of the jars with a damp cloth and place the lids on top. Secure the lids with the rings and process in a boiling water bath for 10 minutes.
6. Allow the jars to cool completely before storing in a cool, dark place. Enjoy!
Pork is one of my favorite meats, it's less inexpensive than steak, but if prepared correctly it can be just as delicious. Pork generally contains a lot of fat, but being on the keto diet, fat replaces carbs. Did you know that pork fat is one of the most nutritious foodstuffs? Below is a video from That 1870's Homestead about properly preparing and pressure canning pork loin. Get some great canning tips from an experienced canner.
Canning Pork Loin The Right Way
Canning pork loin is a great way to preserve your favorite cuts of meat for later use. It’s a simple process that can be done at home with the right equipment and ingredients. With the right technique, you can enjoy delicious, canned pork loin for months to come.
Before you start canning, it’s important to select the right cut of pork loin. Look for a lean cut that is free of fat and gristle. Trim away any excess fat and gristle before canning.
Once you have the right cut of pork loin, it’s time to prepare it for canning. Start by washing the pork loin in cold water and patting it dry with a paper towel. Cut the pork loin into cubes or strips, depending on the size of your jars.
Next, you’ll need to season the pork loin. You can use a variety of seasonings, such as garlic powder, onion powder, paprika, and black pepper. Mix the seasonings together and sprinkle them over the pork loin.
Once the pork loin is seasoned, it’s time to start the canning process. Fill your canning jars with the pork loin cubes or strips and add enough water to cover the pork. Place the lids on the jars and screw them on tightly.
Now it’s time to process the jars. Place the jars in a large pot of boiling water and make sure they are completely submerged. Boil the jars for 90 minutes, making sure to check the water level every 30 minutes.
Once the processing time is up, remove the jars from the pot and let them cool. Once the jars are cool, check the seals to make sure they are tight. If the seals are not tight, the jars will need to be reprocessed.
Now your canned pork loin is ready to be stored. Store the jars in a cool, dry place for up to one year. When you’re ready to use the canned pork loin, simply open the jar and enjoy.
Canning pork loin is a great way to preserve your favorite cuts of meat for later use. With the right technique, you can enjoy delicious, canned pork loin for months to come, so grab your canning stuff and make it great.
Canning blueberry pie filling step-by-step, with some conversation thrown in. What do you think about clear jel versus cornstarch? Discover some great tips on how to can some great-tasting pie filling from freezer to pantry. Check out why and how you should be canning Rhubarb Juice.
What are the 5 Most Favorite Canning Recipes in the US right now?
What are the 5 Favorite Canning recipes in the United States? Check this out! The newest recipe - for canning okra is 50 years old. The most favorite canning recipe currently in the United States is Boston Baked Beans - a 300-year-old recipe:
1. Boston Baked Beans (Northeast, 300 years old): This classic New England dish is a staple in the region and has been around for centuries.
2. Chow Chow (South, 200 years old): This Southern favorite is a mix of vegetables, usually including cabbage, peppers, and onions, that is pickled and served as a condiment.
3. Pickled Beets (Midwest, 150 years old): This sweet and tangy dish is a favorite in the Midwest and is often served as a side dish or as part of a salad.
4. Bread and Butter Pickles (West, 100 years old): This sweet and tangy pickle is a favorite in the West and is often served as a condiment or as part of a sandwich.
5. Pickled Okra (South, 50 years old): This Southern favorite is a mix of okra, peppers, and onions that is pickled and served as a condiment.
Wouldn't some homemade pie go down good during this cold snap?
Tomatoes are probably the most canned vegetable. This enjoyable canning video goes into great detail on the water bath canning process. It's easy to see each step. An emphasis is placed on canning safety and lots of canning tips are revealed by this experienced canner.
The water bath method has traditionally been considered safe for tomatoes as they are high-acid vegetables. However, the acidity of some tomatoes has decreased in recent years. If there is any doubt, lemon juice can be added to the tomatoes to increase acidity. As with all canning projects, it's important to start with a clean kitchen and work area. Make sure all surfaces and utensils are thoroughly washed as shown in the video.
Stocking up on essentials like canning supplies can be a chore, but it feels good to know you have plenty of essential items in case of any emergency. Luckily, we can share the best tips on how to stock up on what's really needed the most...
It's me, Simply Cherie, helping you stop living in chaos one organizing project at a time. I want to extend a warm welcome to all of you new subscribers to my channel and to this community. It has been great again, to see all your comments, your answers, advice, tips, and observations. Keep it coming. I think it's really helping me and other people. In this video, I'm going to show you my new stock up haul. They are mainly canning supplies and beans. I'll start over here. So in another haul, I showed these mason jars and some stuff for canning. I also will do a separate video for this, but it's The Complete Guide to Home Canning.
It was recommended by an awesome YouTube channel. And I can't remember it right now, so I'm just going to put it in the description box below. So I've basically printed this out from the web and filed it the way I usually organize a binder. A few weeks ago, I had mentioned that I couldn't find any mason jars and someone in Northern Arizona said that they had a whole stock in their Walmart. So I ran to Walmart and sure enough, there were eight of these 32 ounces or quart jars from Walmart. So I got four. I really wanted to get all eight, but I left four, got four.
And I've been back twice, and they're still wiped out. So I was lucky to get those. So, if you see mason jars, grab them. Also, I was very lucky that there were two of these Presto 16-quart pressure canners. And I have no idea how to pressure can, but I found that channel and she said to get this Complete Guide to Home Canning. I'm going to be following her. So maybe I'll be doing some canning videos in the future.
This was $78. And I was about to buy it two days prior on Tractor Supply Company, because someone had mentioned it there, it was $99 there plus shipping. So I was very lucky to see this at Walmart. I also thank you guys for all your advice about the Food Saver jars. This was actually sent from Amazon. So I went ahead and I bought it. And it took a couple of weeks for them to send this out, but it arrived. I still have one from the Food Saver website to arrive. This doesn't have the the hose so that one's supposed to have the hose. So I'm just going to keep waiting for that. So it says pending. So who knows. And I got this pectin. This was also from Walmart. It's the collapsible funnel from this brand, which I've seen there. And then I have this silicone canning rack. So see that. And then some citric acid. Okay. And of course in the other haul I showed you, I have this. What's it called? The bubble remover and then this jar lifter and some more mason jars, but that was in another haul.
Okay. Since I have expanded my prepper pantry, and I've now expanded it to more than a month. So I had to move the blankets that were in that closet cause it's in a bedroom closet. So I got these, you know, these large vacuum bags to put the blankets and pillows that are there. And you suction it out, out the air with a vacuum. And I stuck it under our bed because I'd rather have my prepper pantry in the closet and blankets under the bed versus food under the beds. But it's up to you if that's the space that you have, make good use of under the bed storage.
And then again more mason jars. And I finally got a Water Bob. This has been in my wishlist, honestly, I'll let you know for about three years, and I never got it, but now I finally got it. And it was out of stock for a while. So once it was in-stock, I grabbed it and through Amazon. And what you do is you just put it on your wishlist. And then I go through my wishlist every couple of days to see what's in stock.
I also got these small personal water filters. They're like the Life Straw. They are sold as a set of four. This was a better price than other ones that I've seen. And I'll show that whenever I show my bug out bag. But my bug out bag was incomplete. I needed these. I finally got them. And then let's move over here. Someone had asked why do you get both meat and beans? Obviously beans are probably more nutritious. Not, probably they are, but I guess it's for variety. If that answers your question. We do eat meat, and we do eat beans. So why not get both? So I got a bunch of corned beef.
The Great Value brand, which is Walmart, because that's much cheaper. Then I got this one that I don't even know how to say that Hereford brand. So I'm good with the corned beef for a three-months supply. And then I'm good with the deviled ham for probably a two-month supply. So I do plan to get more of those ketchup. We probably go through one of these ketchup every three weeks. So I need more of those. And then someone, I don't, I can't remember which channel, but one of those fabulous channels said to get the pasta sauce, not in the cans, but in these jars because they can be used as mason jars. And I just thought genius. So I started getting these, I only got two because I stocked up on a bunch of tomato sauce already.
So just getting two, and we'll use that for more mason jars. See it's like that one. Okay. And then over here, I got some beans, beans and more beans. As you can tell from the brand, it's a Great Value. That's Walmart. I got here. These are two, four-pound bags of pinto beans. And since now I have mason jars and the sealer. Once I get the hose, I will be selling these for long-term food storage. So right now my prepper pantry is zero to one year. And then one year to five years, mid-term storage, and then five years plus, long-term storage. So I've also been doing some long-term storage.
I'll show that in another video. Here, I have black beans. So, four two-pound bags, so eight pounds. Eight pounds, black beans. We love black beans. We always eat black beans. So that's good. We always eat red kidney beans. They didn't have many of these. So what I've been trying to do is I count how many are on the shelf. And I try to leave some. I would have liked to get more of these or bigger bags, but this is what they had. And then split peas and green split peas. Good for soups. And also four one-pound bags. Lentils, four one-pound bags. I had gotten lentils in my other stock-up haul, but I wanted to add more because in the comments you've been giving lots of me say a handful of recipes or things to do with lentils. And I got inspired to do more cooking with lentils.
And then here, chickpeas. So there were not too many bags of these. So I only got two. I do want to go back and get more of these. By the way, I'm particular with the mason jars. But I guess when it gets to the point where there are no mason jars, I'd probably get whatever. I prefer the quart-size jars and then the pint and half-pint jars and wide mouth. And I like Kerr because of the fact that they don't have a lot of etching on the side of the bottles. You know, Ball has that, all that fancy stuff everywhere, and then the lines. So I just like Kerr because it has just the name here. And then all the other three sides are just blank. [Music]. I hope you enjoyed this stock up haul of canning supplies and more beans. Let me know in the comments below what you've added to your stock uphaul, whether it's more long-term food storage or even tools to help you start your long-term food storage, like a canner or mason jars, vacuum sealer, dehydrator.
I'd love to know. And I'll see you in the next one. Is the clutter in your home leaving you exhausted? I can help you stop living in chaos. Go to my website and schedule a free 20-minute virtual home organizing assessment. simplycherie.com.
The absolute best place for food presentation is the website: National Center For Home Food Preservation. There you will find the latest information on food preservation.
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.
This video gives some great thoughts about why it is a good idea to get started canning at home - especially now. Most people are dependent on food from the grocery store these days. I remember my grandparents always had a large garden and a pantry full of fresh canned vegetables and meat. they never gave much thought about it, it was just the way things were. During the Great Depression, any more rural families had farms, gardens and nearly everybody canned at home.
Some good inspirational tips are in the video as well. Many people buy canning supplies and get off to a decent start, but gradually lose interest. Suggestions are given as to the best food items and recipes to begin with, as well as how to maximize the benefits of canning early on so that the initial excitement of canning is maintained and increased as one progresses in this time-honored skill.
Even if you live in the city and do not have a garden, canning is still a great idea. When you do your own canning, you know exactly what goes into it. You can use your own recipes to suit your taste and health concerns. Starting with fresh produce, you can have a healthier and better-tasting end result, and possibly save a bit of money in the process.
Don't be concerned about possible food shortages due to colder than normal weather or supply disruptions due to COVID-19. Get started canning and give yourself some peace of mind.
How good is canned food you can buy at the grocery store?
Obviously, most expert canners can do a better job of creating delicious and nutritious home-canned foods. Corporations that use GMO items in their canning process, and have profit as their top motive cannot be trusted by and large.
Many folks who can at home cannot can enough to fill all food needs. So here is a vid on buying the best supplemental canned foods at the grocery store to ward off the tough times ahead.
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BRINE:
- 2 cups water
- 2 cups white vinegar
- 2 cups sugar
- 1 teaspoon salt
BEETS:
- 3 1/2 pounds dark red beets (or any variety you enjoy)
- 1-2 large yellow or white onions (depending on your preference, the amount of onion can be optional)
CANNING SUPPLIES:
- 6-7 sterilized pint-size canning jars
- lids and rings
Start by washing your beets. If you are using home grown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You'll know they're ready when a knife is easily inserted with just slight resistance.
Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool and remove skins using knife and gloves to prevent staining.
At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.
Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets; I slice directly into the jars. If this is difficult, slice on a cutting board and pack jars. Top sliced beets with additional onion, leaving about a half inch of headspace in the jar.
Bring brine to a hard boil and fill each jar with the brine, leaving a half inch of headspace. Clean the top of the jars with hot water to remove any debris and drips. Following the manufacturer's directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle).
Place prepared jars in boiling water-bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.
Soon you will be hearing the music to a canners ears - the ping of the lids sealing! If one does not seal, don't worry. Just place it in the refrigerator and eat it!
These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.
John from http://www.growingyourgreens.com/ shares with you how he makes no-cook dill pickles fresh from the garden with just a handful of ingredients that are done less than a week!
In this episode, John shows you his recommended way of fermenting your garden-fresh summer vegetables including cucumbers, peppers, okra, onions and more. You will learn with just a few ingredients you can preserve your summer harvest thru the winter for later consumption without cooking.
John will teach you how you can make raw lacto fermented vegetables that have beneficial bacteria that are good for your digestion and immune system.
You will learn how John prevents mold and other contaminants from getting into his pickles by making an air-lock lid using items available online and at a local beer making shop.
After watching this episode, you will now know how you can make raw pickles that have more nutrition than canning, and are full of life!
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Don't know what to do with all the vegetables from your garden? P. Allen Smith shows how to safely can your garden bounty. Canning is a great way to preserve vegetables and makes a great holiday gift as well!
Have any questions for P. Allen Smith? Leave your comments and questions below!
Practical tips for style, comfort and sustainable living from designer and lifestyle expert P. Allen Smith. Allen dissects style and function to reveal the tips that will take your home and garden to the next level.
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P. Allen Smith is an award-winning designer and lifestyle expert and host of two public television programs, P. Allen Smith's Garden Home, P. Allen Smith's Garden to Table and the syndicated 30-minute show P. Allen Smith Gardens. Smith is one of America's most recognized and respected design experts, providing ideas and inspiration through multiple media venues. He is the author of the best-selling Garden Home series of books published by Clarkson Potter/Random House, including Bringing the Garden Indoors: Container, Crafts and Bouquets for Every Room and P. Allen Smith's Seasonal Recipes from the Garden. Allen is also very active on social networks such as Twitter, Facebook, Allen's Blog and YouTube as well as on the new eHow Home channel debuting January, 2012. His design and lifestyle advice is featured in several national magazines. Learn more at http://www.pallensmith.com.
Learn how to make a Homemade Dill Pickles recipe! Go to http://foodwishes.blogspot.com/2015/08/homemade-dill-pickles-naturally.html for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!
Crisp and crunchy, these GARLIC DILL PICKLES are perfect with a favourite sandwich, served with a flavourful roasted meat or simply on their own.
This recipe, in particular, has made the rounds amongst friends and loved ones and been the subject of many a conversation. The pickles deliver such memorable flavours while holding their shape and stellar appearance. Prepare to feel really proud of the accomplishment of making something so delicious!
Why is this GARLIC DILL PICKLES recipe so perfect? We think it’s how they walk the proverbial fine line of being crisp yet crunchy, with a uniform texture through the entire pickled cuke - no one’s a fan of mushy-centred pickles. We also love the big finish where the pickles release that perfect balance of vinegary tang that brings out the best flavours of the cucumbers slightly scented with garlic and pepper. The objective: a joy-inducing moment when you take your first bite.
Here’s what to expect and consider when preparing them:
CANNING – The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another fabulous recipe, our BREAD & BUTTER PICKLES.
CUCUMBERS – We’ve said it before - every great pickle recipe begins with great cucumbers. We used #2 Kirby’s for this recipe and they’re perfect. Kirby cucumbers are known for their crunchiness and the number 2 refers to their size, about 2-inches in length. Since this pickle recipe yields whole pickles as opposed to slices or spears, we think this the ideal size.
Look for #2 Kirby’s at a local farmstand or farmer’s market, but you may even find them occasionally in a larger supermarket during the late summer pickling season.
Regarding quantity, we purchased a half-bushel of cucumbers and ended up with 15, 1-quart jars. That represents some serious good eats for a bit of hard work.
SIZING – This was the first time that Carol and I made DILL PICKLES together. She was busy working on preparing the dill weed and garlic while I washed the cucumbers (BTW, it’s essential that your cucumbers are thoroughly washed before you begin the recipe). She was particularly interested in why I took the extra time to organize the cucumbers by size.
Although I’d purchased #2s, the cucumbers still varied a bit in size. Sorting them into tiny, medium and full size helps when you go to stuff them into the sterilized jars. Stuffing the jars is kind of like a pickling puzzle where you need the perfect sized cucumber to fit somewhere. Having them sized in advance helps.
THE BRINE – We always suggest using pickling vinegar instead of white vinegar for canning recipes; the higher percentage of acetic acid is essential for shelf-stable canning. We also used pickling salt for this recipe and I did take my sister Dana’s advice and added just a smidge of sugar – old family secret, apparently! The sugar doesn’t make the brine sweet, but I do think it takes some of the edge off the vinegar.
DILL, GARLIC AND PEPPERCORNS – Using conventionally grown fresh dill found in the herb section of a supermarket won’t cut it. Look for dill weed at the market when you purchase your cucumbers. It’s important to work with the head of the dill plant, and also add in a few bits of the dill stalk for an added flavour boost.
I’ve learned not to be bashful when adding the sliced garlic to the jars, they are garlic dills after all. The peppercorns also add a subtle spiciness to the pickles.
BIRD’S EYE CHILI PEPPERS – On a whim, I decided to add whole bird’s eye chili peppers to some of the jars, and in retrospect, I’m glad I did. It’s always fascinating to experiment and try new things whenever we’re testing a recipe.
I was thinking the added heat of the peppers may create an entirely new taste sensation and was I ever right. The pickles made with the peppers are awesome and I suggest you follow my lead and add a pepper into a few of your jars. Let us know what you think in the comment section at the bottom of this post.
THE WAIT – Here’s the tough part - as all expert home canners will tell you, wait three weeks before you open a jar and try the fruits of your pickling labour. It gives the pickles a chance to mature in their salty brine but also gives you a chance to work on your list of who’ll you’ll be giving a jar of your very own GARLIC DILL PICKLES too.
Enjoy these pickles alongside our PEACHES AND CREAM PANINI, our CLASSIC DAGWOOD SANDWICH or our SIRLOIN ROAST. They’ll be perfect with each and all.
GARLIC DILL PICKLES – it’s crunch time for this beloved condiment!
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Host Julia Collin Davison goes into the test kitchen with test cook Becky Hays to reveal the secrets to making Classic Strawberry Jam at home. Next, gadget expert Lisa McManus uncovers the best canning tools. Finally, test cook Dan Souza shows host Bridget Lancaster how to make the ultimate Bread and Butter Pickles.
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Get the top-rated recipe for Bread and Butter Pickles II at http://allrecipes.com/Recipe/bread-and-butter-pickles-ii/detail.aspx
These homemade bread and butter pickles add crunch to your lunch. Sliced cumbers, onions, peppers, and garlic are preserved in a spicy cider vinegar mixture. What a great way to use up extra cucumbers from your garden.
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Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!
Sarah's Tip of the Day:
When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones.
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3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables
DIRECTIONS
STEP 1
In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Ready to try your hand at canning? Because these BREAD AND BUTTER PICKLES are the best, hands down!
It’s easy to appreciate why this coveted condiment always receives great praise; if you can enjoy it with nothing more than a buttered piece of bread, it must be pretty stellar, right? RIGHT!
I was lucky enough to grow up in a home where canned vegetables were often served as an accompaniment with meals. Pickled peppers were enjoyed with a tender roast beef dinner or grilled chicken. A robust antipasto was heaped onto crackers or toast as a tasty treat before our meal. Pickles were the perennial go-to that seemed to always go with everything.
Whether served alongside sandwiches or presented as a flavour complement to a hearty main, BREAD AND BUTTER PICKLES are the favoured condiment that leads the pack.
Here’s what to expect and consider when preparing them:
CANNING – The process of canning vegetables is a rewarding endeavour. Head HERE to read our post about canning.
CUCUMBERS – Every great pickle recipe begins with great cucumbers, and for this recipe, we suggest using Kirby’s. Kirby cucumbers are mild in flavour but earn top marks for their crunchiness. They have bumpy skins and rarely exceed six inches in length when picked at their peak. It’s essential that your cucumbers are well washed before you begin the recipe.
SLICING – You’ll notice in the video attached to this recipe that I started out slicing the cucumbers by hand. Then my Type A personality kicked in, and I pulled out my vegetable mandoline to continue cutting the cukes so that they were all the same thickness. I think doing so has yielded a more uniform look, and all the pickles now have the same crunch consistency.
VINEGAR – Although you can use white vinegar in this recipe, we opted for pickling vinegar since it contains a higher percentage of acetic acid, which is essential for shelf-stable canning.
SPICES – I’ve played around with different spice combinations for this recipe and I think I’ve finally nailed it. You’ll be able to taste the varied flavour profile these spices all help create.
Making this recipe is a bit of work, but the reward for your efforts will be jars filled with memorable tasty goodness. Once done, then what? Enjoy our BREAD AND BUTTER pickles alongside our GRILLED PANINI SANDWICH, NANNY’S BAKED HAM or as a compliment to our ROAST PORK SHOULDER.
If you enjoyed this post, why not check out some of our canning recipes like LATE-SEASON STRAWBERRY JAM!
BREAD AND BUTTER PICKLES are a jar of the season’s best taste sensation!
FULL RECIPE AT: weekendatthecottage.com
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Learn how to make Bread & Butter Pickles! Go to http://foodwishes.blogspot.com/2014/08/bread-butter-pickles-one-of-great.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Bread & Butter Pickles recipe!
My mom makes the BEST DILL PICKLES EVER!!!! I’m not even kidding. She has been perfecting this recipe for over 30 years!!!! They are crisp, tangy, garlic and I have yet to find it’s equal. Friends, today is your lucky day because she has shared her secret recipe. In this video, we show you how to make fool proof dill pickles and share some tips & tricks to help you along the way. Note: in this video, we doubled the recipe and made 21 jars!
Dill Pickles Recipe (makes 6 quarts)
Ingredients:
- 2-3 heads of garlic, peeled & separated into cloves
- 2-3 bunches of dill, washed & picked into smaller sections
- 12-15 lbs of medium sized pickling cukes
- 10-12 quart sized Wide Mouth Mason Jars
- 10-12 canning jar lids & bands
For Brine:
- 1 quart pickling vinegar
- 2 quarts water
- 3/4 cup coarse salt
Method
1. Sanitize the Mason Jars by putting them in the dishwasher on the sanitize cycle. Leave them in until you are ready to use them. They need to be hot for the jars to seal properly.
2. Wash, Soak & Scrub the cukes
3. Combine the ingredients for the brine & bring to a boil. Turn off the heat and put a tight lid on it to keep it warm.
4. Prepare the garlic by breaking the heads into cloves. Peel off the skin.
5. Soak & Rinse the Dill, then break it up into smaller pieces, removing any large stems.
6. Heat the canning jar lids (not the bands) in warm water. Keep them in the water in preparation for canning.
7. Time to stuff the jars! Tip: Make sure the jars, brine & lids are still nice & toasty or else they may not seal.
- Remove only a couple jars from the dishwasher at a time, closing the dishwasher door to keep them warm.
- Place 2-3 cloves or garlic and a couple pinches of dill in the base of the jar.
- Stuff the pickles in, starting with the bigger sized cukes, then filling the gaps with medium and smaller sized cukes. Leave at least 1/2 inch of space from the very top of the jar.
- Fill the jar with brine, leaving at least 1/4 inch of space from the top of the jar.
- Immediately place a canning jar lid from the warm water onto the jar. Screw the band part of the lid onto the jar, but don’t tighten it or it might not seal!!!!! Leave it fairly loose.
- Repeat these steps until you’re out of ingredients.
8. Place the jars somewhere out of the way to let them cool. Allow at least 1-2 inches between the jars so the air can circulate and help them cool & seal.
9. Wait for the lids to seal. You’ll hear them make a popping sound as the lids seal to the jar. This process can take up to 24 hours.
10. Test the seal by looking at the lids to make sure the dimple has inverted. You can also test the seal by tapping the lids (the higher pitched taps means it has sealed) or by trying to lift the jar by only holding the jar lid (without the band).
11. Wait 6 weeks then enjoy! Once sealed, pickles can be stored for up to 2 years.
These are my Grandfathers recipe for crispy garlic dills. Different states and cities have different rules about what kinds of things we can sell at farmer's markets so be sure to check with your local Health Department to learn what requirements you need to meet and whether this or any other recipe will be legal to sell. When canning, always follow the recommendations and basic canning instructions of the National Center for Home Food Preservation or the latest Ball Blue Book, because those are the experts. Safe canning depends on it!
Aug 2016 note: The salt in this recipe is required as part of the preservation. Here is what the NCHFP says about salt content and pickles: ""However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required." http://nchfp.uga.edu/how/can_06/prep_foods.html
"Recipes for pickles with reduced sodium content are provided in Guide 6 of the USDA Complete Guide to Home Canning." http://nchfp.uga.edu/publications/publications_usda.html
"PawPaw's Pickles"
Brine:
10 cups of water (boiled and cooled, drinking water or filtered water)
2 cups white vinegar 5% acidity
1 1/4 cups canning salt
Mix together and stir until salt is melted. Do not heat. I mix it all in an empty vinegar bottle so that it is easy to store if I don't use it all immediately.
Into each empty. STERILE, quart jar put:
2 cloves of fresh garlic
2 pods dried red pepper (I used Chile Arbol. Chile Japones, Chile Pequins, or other small dried peppers would work)
2 teaspoons dried dill seed (OR one "bunch" of fresh dill)
1 fresh dill stem if you have it (I usually don't so I skip this part)
2 grape leaves (use one teaspoon unflavored green tea if you can't get grape leaves. do not use black tea, it will discolor the water).
Cut 1/4 inch off the blossom end of each cucumber and discard (it contains enzymes that cause softening). Cut cukes as desired. Pack fresh cucumbers into the jars and pour brine over them to completely cover. Leave 1/2" head space. Put STERILE lids on, finger-tight.
For CRISPY PICKLES, I process using the "Low Temperature Pasturization" method according to the instructions and latest recommendations from the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html :
Start heating water bath canner to 120 degrees Farenheit, and put jars of pickles in the water, making sure the water covers them by at least one inch, then bring up to 180 degrees F. Use a jelly or meat thermometer and keep between 180 degrees - 185 degrees for 30 minutes. Do not allow to go above 185 degrees. If it falls below 180, start the timer over. After 30 minutes, remove and set aside to cool and seal. They are ready to eat the next day. These are best eaten within 9 months (before opening... after opening, they must be refrigerated and eaten withing a couple of weeks). They will keep longer unopened but will eventually soften. The cucumbers must be covered with brine in the jar at all times, either before or after opening.
-Slice up your cucumbers to pickle size, put in a large container, cover with your pickling salt and ice and let sit for 2 hours. This helps to make the pickles crisper in the weeks to come.
-Rinse the cucumbers to remove the salt.
-Warm your mason jars to prep them (scalding hot water, dishwasher or oven warming).
-In a large sauce pot combine your water, white vinegar, sugar and pickling spices. Bring to a boil and once it is boiling, turn to medium to roll for 15 minutes.
-Start your hot water bath canner to bring to a boil.
-While the liquid mixture boils put your cucumbers into your warmed, prepared mason jars filling almost to the top. Then add 1 garlic clove half and 2 heads of dill to each mason jar on top of the cucumbers before adding the liquid.
-Pour your canning liquid through a cheese cloth or a mesh strainer into a large bowl or container, preferably one that is easy to pour, to remove the pickling spices.
-Fill jars with liquid to leave a quarter of an inch head space.
-Put your lids on finger tip tight, not super tight. Put 4-6 half pint jars in your hot bath canner at a time and boil for 10 minutes.
-Remove from canner and put on a dish towel on your counter and let set 10-12 hours or overnight. Cans will pop as they seal. If you cooked for the right amount of time they should all pop within an hour after removing them from the canner.
Putting up crispy dill pickles, I seem to be able to get more fruit in the jar cutting the cucumbers into wedges. This is the easy brine recipe I use, and the processing for delicious home grown dill pickles. Throw in some fresh garlic cloves and dill for not only a great taste, but an awesome look as well. These pickles are ready to eat the day after canning, however, larger cucumbers have thicker skin and will need to sit on the shelf in the jar for a month or so to soften up a bit. Enjoy
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.
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
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 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 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 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.
