canning-process
Unsafe Techniques When Canning at Home
Canning at home is a wonderful way to preserve the garden harvest. But it can also be dangerous. Learn what to avoid in order to stay safe.
Read More
Are Tomatoes Acidic Enough for Canning?
Are tomatoes acidic enough? The safety of your family depends on whether there is enough acid when canning. Find out how to be sure.
Read More
How to Safely Use a Pressure Canner
Low-acid foods must be processed at a temperature that is hotter than boiling water. Compared to water bath canning or steam canning, which processes jars at 212ºF, a pressure canner processes at 240ºF, the necessary temperature for destroying food spoilage organisms in foods with a pH greater than 4.6. Such low-acid foods include poultry, seafood, meats, and most vegetables.
Read More
How to Can Game
I’ve been eating venison all my life and I have to say that our canned venison burger is the juiciest, melt-in-your-mouth venison I have ever had.
Read More
Reviving Old Crab Apple Recipes
Previous generations grew crab apple trees as an edible, not just decorative, tree. People knew how to care for apple trees and nurtured them.
Read More
Learning How to Dehydrate Food
Knowing how to dehydrate food is a matter of survival for many and is an easy skill to learn.
Read More