The boys and I have been busy preserving the bounty on our homestead, so I thought it was a great time to team up with some of my favorite self-reliance blogging friends for another food preservation equipment giveaway. I’ve also included a shortlist of my food storage and preservation articles on the website, and a chart showing how much longer vacuum sealing can extend shelf life for stored foods. [Read more...]
As a beginning canner, there are often canning questions that come up that might seem obvious to experienced food preservers, but aren’t so obvious when you’re starting out. I’ve teamed up with some of my blogging friends (Chaya Foedus from Pantry Paratus, Janet Garman from Timber Creek Farm, and Diane Hamilton Coe from Peaceful Acres Farm) to answer over 15 of your home food preservation questions and recommend some great resources. If you don’t find an answer to your question here, feel free to leave a comment below and I’ll do my best to help you out.
How do I get started canning? What do I go to the store and buy?
The post “Getting Started With Home Canning” gives a detailed list of equipment commonly used for canning. The most important piece is the canner. A water bath canner, which is basically a large pot with a rack in the bottom, is the easiest to use and less expensive than a pressure canner. [Read more...]
Welcome to our huge canning supply giveaway! 14 bloggers, 2 sponsors, and a complete canning set up. Those of you who have been around a while know I do a fair amount of canning, and we have over 25 Canning and Preserving posts on the website, so I thought this would be a great fit for our community.
All the Canning Supplies You Need to Start Preserving! [Read more...]
My youngest loves ketchup. I think he could almost live on salsa and ketchup, if I’d let him. This year we’ve turned roughly 130 pounds of tomatoes into salsa, and around 60 pounds into ketchup. When I make homemade ketchup, I generally use it as a means to use up all the odds and ends of tomatoes rolling around, such as excess cherry tomatoes or slicing tomatoes that have split. I’ll put a pot on the back of the stove and keep measuring tomatoes into it over a day or two, slowly cooking them down while I’m working on other projects in the kitchen. (You could also use a slow cooker.) The taste of this recipe is similar to a popular national brand – no big range of added spices – but like most home processed products, the flavor is richer and deeper. You can really taste the fresh tomatoes, onions and garlic. [Read more...]
I’ve never seen a full side-by-side comparison of Jarden Metal Lids and Tattler Reusable Canning lids, so I thought I’d do a little digging and see what I could find. I know a lot of folks swear by one or the other, or use both, depending on what they’re canning (for instance, they may not use Tattlers on jars they plan to give as gifts).
Most Tattler reviews I’ve seen give little or no technical or background information, and the metal lids have been around so long no one “reviews” them anymore, although there has been a lot of buzz in recent years about their BPA content. I sent email questionnaires to both Jarden and Tattler. Jarden representative Judy L. Harrold, Manager, Consumer Affairs, responded quickly, and we also arranged a phone interview. Tattler declined to comment, so I pieced together information from their website and other online sources (as noted). Here are the results. My questions are in bold, responses in plain text. [Read more...]