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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 446
Latest Activity: Sep 17, 2019

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Making Unsweetened Jam 4 Replies

Started by Sunshine Bellon. Last reply by Pat Johnson Sep 17, 2019.

Build a Food Dehydrator 10 Replies

Started by Paul Lueders. Last reply by Mike Harmon Oct 20, 2015.

Root celler help please 2 Replies

Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.

Comment Wall

Comment by Pat Johnson on November 15, 2010 at 3:44pm
I spent the week making link sausages. We made Brat-like links in a bunch of different flavors. We made basic sausages with salt, pepper & garlic but then we got a little creative. We made Red-Hot-Chirizos, Apple & Cranberry links, Pepper & ground coffee flavored links (they were a lot better tasting than they sound), and hot & mild Italian sausages. Then we canned the majority of them and cooked a bunch. We froze the remaining ones. I posted some pictures on my photo page. We tried taking some of the canned sausages out of the jar and gave them a quick fry to warm them up so we could compare them with the fresh sausage that had not been canned. My sister actually liked the canned ones better than the ones that had never been frozen or canned. All in all it was a great time and we did about 50lbs of assorted sausage
Comment by Lynda Reynolds on November 15, 2010 at 4:00pm
Pat that sounds just wonderful! My son is the sausage maker in the family. As soon as the rice and cotton are harvested I hope he takes a very short beak and starts the sausage making...I'm going to show him your post tonight!
Comment by Pat Johnson on November 27, 2010 at 10:35am
I'm conducting a "canning 101" class at Everman's Natural Foods in January. I named the class "U2 Can Can". We'll do a quick intro then start a batch in a small (4 pint) pressure canner. While it's processing we can go over the basics of canning while sampling some pre-canned goods. Then to complete the class, we'll open one of the jars that we "can" during the class to sample that. I'm going to push the health and convenience side of canning as opposed to the "what to do with 30 acres of green beans" aproach. Most of my students will be urban dwellers and I want them to know that there are lots og good reasons to "can" besides having an abundance of a particular comodity. Being able to open a jar of canned chicken and mix in some mayo & relish to make chicken salad quicker than the ability to run to MacDonalds for a Big Mac will make it a little easier to see why canning is something everyone should consider regardless of where you live & if you do or don't have your own garden.
Comment by Pat Johnson on December 14, 2010 at 6:24pm

Today I smoked some Salmon and then canned it in 1/2 pint jars. A 1/2 pint is just the right amount to mix with a bar of softened cream cheese to make Smoked Salmon Dip. Fancy it up a little with some chives or parsley to show off. I like to have it around for the holidays so I can whip up some dip in less than 5 minutes and take it to a party at the last minute instead of buying a bag of chips. I'm also planning to use it in my canning class at the local healthfood store in January. I'll have things that can be eaten on a cracker so we don't have to have plates & forks/spoons at the class.

Comment by Carol Burns Collins on December 14, 2010 at 10:03pm

love it   thanks

Comment by Lynda Reynolds on January 8, 2011 at 1:05pm
I use the Tattler canning lids.  I like them, it took a bit for me to get used to.  I still use regular canning lids, too...especially for the canning I give away.  I was lucky I got my Tattler lids via ebay really cheap...If you do a lot of canning I think they are worth the expense.
Comment by Pat Johnson on February 12, 2011 at 10:23am
Today I'm canning Corned Beef for Saint Patty Day. I made the Corned beef from London Broil that I got on sale. The brine receipe came from the internet. I use "Specricide Stump Remover" in the brine. It's 100% Potasium Nitrate (Saltpeter). You need to be very careful in how much you add and it's a very small amount. I know nitrates aren't the best thig to eat but I don't eat all that much corned beef so I probably get more from veggies than the corned beef (Saltpeter occurs naturally in veggies) and Ruebans are soooo good!
Comment by Pat Johnson on March 1, 2011 at 9:45am

It's time to make Saurkraut. I use the method described in the following link from the Montana State University Extension http://msuextension.org/publications/HomeHealthandFamily/MT200902HR...

I will be making about 15lbs. I made and will be making more sausages and Saurkraut is great with Sausage. I also made Corned Beef and Saurkraut is great on a Rueban sandwich! I'll try to post some pictures as the process goes along (takes a little over a month).

Comment by Stella on March 7, 2011 at 11:33am
So excited after always wanting a pressure canner I took the splurge... I have waterbathed canned for years but I am scared to jump in with the new canner...ugh.. anyone know of any sites with tested recipes for use with a pressure canner or can you recommend any good recipe books???
Comment by Bonnie on March 7, 2011 at 1:03pm
Ball canning website--tried and true: low-acid canning (pressure canning). Their book is great too, the Ball Blue Book of Home Preservation, I've seen it most places that sell mason jars, and it's got everything in it. I'm still pretty new to pressure canning myself and I love this book!

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