Jun 052014
 

Canning Questions Answered - How Do I Get Started?  Do I Need a Pressure Canner? What Changes Can I Make to a Recipe?  Is There Anything You Cannot Can?

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. Continue reading »

Jun 012014
 

Spring Into Canning Giveaway - All American Canner Model 921, Canning tool kit, Stainless steel ladle, Shrink wrap labels, Pomona Pectin and Canning DVD.

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! Continue reading »

Sep 272013
 

2 Homemade Ketchup Recipes – Home Canned and Lacto-Fermented @ Common Sense Homeasteading

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. Continue reading »

Jul 282012
 

Comparison of Jarden Metal Lids and Tattler Reusable Canning Lids

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. Continue reading »

Jun 162012
 

Rhubarb Sauce for Canning - Rhubarb barbeque (Rhubarb-BQ) sauce and Rhubarb-orange compote. Savory and sweet rhubarb sauce recipes.

When rhubarb is in abundance, it’s a great time to preserve some of the bounty.  This spring I made up two types of rhubarb sauce for canning; a batch of savory rhubarb Victoria sauce (left), which is basically a rhubarb barbeque sauce, and some rhubarb-orange compote (right).  Unique and flavorful, these recipes are great for gift giving or to save a bit of springtime for your own use. Continue reading »