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HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with a teaspoon or half-teaspoon of salt or salt sub if desired.CANNING CABBAGE
Add salt to blanching water in proportion of 1 level teaspoon salt to 1 quart water. Pack hot into clean BALL Jars, fill with blanching liquid, partly seal, and process for 2 hours in a Hot-Water Bath, or for 40 minutes in a Steam Pressure Cooker at 10 pounds. Remove from canner and seal at once.” (Ball Blue Book, O Edition, 1930.CANNING KALE
Pack hot greens into a hot jar, leaving 2 cm (1-inch) headspace. Add teaspoon salt to pint jar, 1 teaspoon salt to quart jar if desired. Ladle hot cooking liquid or boiling water over greens, leaving 2 cm (1-inch) headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. HOME CANNED CHERRIES Measure them as you put them into a pot. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.) Pack cherries into jars. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. CANNING SWEET POTATOES Instructions. Wash potatoes. Leave skins on. Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once. Let cool until you can safely handle them. Peel; discard CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or non STRAWBERRY JAM SUGAR-FREE (BALL / BERNARDIN) 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep) 250 ml water (1 cup / 8 oz) OR same amount of unsweetened apple or grape juice. 1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz) 350 g sugar (white. 1 cups / 12 oz. Or alternative, see notes below.)HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with a teaspoon or half-teaspoon of salt or salt sub if desired.CANNING CABBAGE
Add salt to blanching water in proportion of 1 level teaspoon salt to 1 quart water. Pack hot into clean BALL Jars, fill with blanching liquid, partly seal, and process for 2 hours in a Hot-Water Bath, or for 40 minutes in a Steam Pressure Cooker at 10 pounds. Remove from canner and seal at once.” (Ball Blue Book, O Edition, 1930.CANNING KALE
Pack hot greens into a hot jar, leaving 2 cm (1-inch) headspace. Add teaspoon salt to pint jar, 1 teaspoon salt to quart jar if desired. Ladle hot cooking liquid or boiling water over greens, leaving 2 cm (1-inch) headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. HOME CANNED CHERRIES Measure them as you put them into a pot. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.) Pack cherries into jars. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. CANNING SWEET POTATOES Instructions. Wash potatoes. Leave skins on. Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once. Let cool until you can safely handle them. Peel; discard CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or non STRAWBERRY JAM SUGAR-FREE (BALL / BERNARDIN) 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep) 250 ml water (1 cup / 8 oz) OR same amount of unsweetened apple or grape juice. 1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz) 350 g sugar (white. 1 cups / 12 oz. Or alternative, see notes below.)CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with a USDA RECOMMENDATIONS FOR AND AGAINST 1.1 1. Keep beets hot while canning. 2 Explicit Recommendations Against. 2.1 1. No pressure canning in electric countertop pressure cookers. 2.2 2. No using pressure cookers as pressure canners. 2.3 3. No adding just any vegetable to the USDA “choice” soup recipe. HOME CANNED CHERRIES Quantities of cherries needed. Numbers are approximate guidelines. On average, as a very rough guideline, expect to need about 1 kg (2.5 lbs) of cherries per 1 litre (US quart) jar of canned cherries ATLAS MASON JARS FOR HOME CANNING Photos of authentic Atlas Mason jars. Provided they are not chipped or cracked, the two square models (1 and 6) which take the 2-piece lids, could still in theory be used in following modern home canning recommendations. The other ones, which use outdated closure systems which proved less reliable, should only be used for dry storage.CANNING BLUEBERRIES
Repeat until all berries are blanched. Divvy berries out amongst jars, leaving 2 cm (½ inch) headspace. Divvy blanching juice out amongst jars, leaving 2 cm (½ inch) headspace. If short of canning liquid, top jars up with boiling water from a kettle. Debubble, top up withmore liquid as
CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
CALCIUM CHLORIDE (AKA PICKLE CRISP®) Calcium Chloride (aka Pickle Crisp®) Calcium Chloride is a generic firming agent that can be used in pickling. Many people like it and swear by the results; a few still say that nothing will ever replace the crispness of an actual limed pickle. Going into the preserving process, it can help to maintain the crispness that produce has. CANNING SUMMER SQUASH Canning Summer Squash. Summer squash including zucchini (aka courgettes) is a low-acid food. To can summer squash or zucchini, you need to do it as an acidified condiment such as pickles, relish, or crudités, and water bath or steam can the jars. (See: Using Zucchini instead of Cucumbers for Pickling .)CANNING CELERY
Canning celery plain by itself. Some people do home pressure-can plain celery. You end up with celery that is of course very soft, but that very fact of course would presumably make it ideal for instant addition to soups, stews, casseroles, risottos, blending for sauces, etc, so it’s easy to understand the appeal of having small jars ofit on hand.
PRESTO PRESSURE CANNER GAUGE TESTING The Presto Company will test dial gauges FREE! Remove the gauge from the canner lid, wrap in newspaper, and package in a small sturdy box. Send the package to: PRESTO – Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703. The customer pays the postageto Presto.
HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with a teaspoon or half-teaspoon of salt or salt sub if desired.CANNING CABBAGE
Add salt to blanching water in proportion of 1 level teaspoon salt to 1 quart water. Pack hot into clean BALL Jars, fill with blanching liquid, partly seal, and process for 2 hours in a Hot-Water Bath, or for 40 minutes in a Steam Pressure Cooker at 10 pounds. Remove from canner and seal at once.” (Ball Blue Book, O Edition, 1930.CANNING KALE
Pack hot greens into a hot jar, leaving 2 cm (1-inch) headspace. Add teaspoon salt to pint jar, 1 teaspoon salt to quart jar if desired. Ladle hot cooking liquid or boiling water over greens, leaving 2 cm (1-inch) headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. HOME CANNED CHERRIES Measure them as you put them into a pot. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.) Pack cherries into jars. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
CANNING SWEET POTATOES Instructions. Wash potatoes. Leave skins on. Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once. Let cool until you can safely handle them. Peel; discard CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or non STRAWBERRY JAM SUGAR-FREE (BALL / BERNARDIN) 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep) 250 ml water (1 cup / 8 oz) OR same amount of unsweetened apple or grape juice. 1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz) 350 g sugar (white. 1 cups / 12 oz. Or alternative, see notes below.)HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with a teaspoon or half-teaspoon of salt or salt sub if desired.CANNING CABBAGE
Add salt to blanching water in proportion of 1 level teaspoon salt to 1 quart water. Pack hot into clean BALL Jars, fill with blanching liquid, partly seal, and process for 2 hours in a Hot-Water Bath, or for 40 minutes in a Steam Pressure Cooker at 10 pounds. Remove from canner and seal at once.” (Ball Blue Book, O Edition, 1930.CANNING KALE
Pack hot greens into a hot jar, leaving 2 cm (1-inch) headspace. Add teaspoon salt to pint jar, 1 teaspoon salt to quart jar if desired. Ladle hot cooking liquid or boiling water over greens, leaving 2 cm (1-inch) headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. HOME CANNED CHERRIES Measure them as you put them into a pot. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.) Pack cherries into jars. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
CANNING SWEET POTATOES Instructions. Wash potatoes. Leave skins on. Boil or steam in their skin until a bit soft. This should take 15 to 20 minutes, depending on how big they are, and how many you have in the pot at once. Let cool until you can safely handle them. Peel; discard CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or non STRAWBERRY JAM SUGAR-FREE (BALL / BERNARDIN) 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep) 250 ml water (1 cup / 8 oz) OR same amount of unsweetened apple or grape juice. 1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz) 350 g sugar (white. 1 cups / 12 oz. Or alternative, see notes below.) USDA RECOMMENDATIONS FOR AND AGAINST 1.1 1. Keep beets hot while canning. 2 Explicit Recommendations Against. 2.1 1. No pressure canning in electric countertop pressure cookers. 2.2 2. No using pressure cookers as pressure canners. 2.3 3. No adding just any vegetable to the USDA “choice” soup recipe.CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with a HOME CANNED CHERRIES Quantities of cherries needed. Numbers are approximate guidelines. On average, as a very rough guideline, expect to need about 1 kg (2.5 lbs) of cherries per 1 litre (US quart) jar of canned cherries ATLAS MASON JARS FOR HOME CANNING Photos of authentic Atlas Mason jars. Provided they are not chipped or cracked, the two square models (1 and 6) which take the 2-piece lids, could still in theory be used in following modern home canning recommendations. The other ones, which use outdated closure systems which proved less reliable, should only be used for dry storage.CANNING BLUEBERRIES
Repeat until all berries are blanched. Divvy berries out amongst jars, leaving 2 cm (½ inch) headspace. Divvy blanching juice out amongst jars, leaving 2 cm (½ inch) headspace. If short of canning liquid, top jars up with boiling water from a kettle. Debubble, top up withmore liquid as
VICTORIA SAUCE
Victoria sauce is a tart and tangy rhubarb sauce for use in cooking. Use it as a brush-on sauce on foods, particularly meats, that you are grilling, barbecuing, baking, roasting, etc. CALCIUM CHLORIDE (AKA PICKLE CRISP®) Calcium Chloride (aka Pickle Crisp®) Calcium Chloride is a generic firming agent that can be used in pickling. Many people like it and swear by the results; a few still say that nothing will ever replace the crispness of an actual limed pickle. Going into the preserving process, it can help to maintain the crispness that produce has. CANNING SUMMER SQUASH Canning Summer Squash. Summer squash including zucchini (aka courgettes) is a low-acid food. To can summer squash or zucchini, you need to do it as an acidified condiment such as pickles, relish, or crudités, and water bath or steam can the jars. (See: Using Zucchini instead of Cucumbers for Pickling .)CANNING CELERY
Canning celery plain by itself. Some people do home pressure-can plain celery. You end up with celery that is of course very soft, but that very fact of course would presumably make it ideal for instant addition to soups, stews, casseroles, risottos, blending for sauces, etc, so it’s easy to understand the appeal of having small jars ofit on hand.
PRESTO PRESSURE CANNER GAUGE TESTING The Presto Company will test dial gauges FREE! Remove the gauge from the canner lid, wrap in newspaper, and package in a small sturdy box. Send the package to: PRESTO – Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703. The customer pays the postageto Presto.
HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free. HOME CANNED CHERRIES Measure them as you put them into a pot. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through(don't
CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with aCANNING KALE
Pack hot greens into a hot jar, leaving 2 cm (1-inch) headspace. Add teaspoon salt to pint jar, 1 teaspoon salt to quart jar if desired. Ladle hot cooking liquid or boiling water over greens, leaving 2 cm (1-inch) headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. ATLAS MASON JARS FOR HOME CANNING Photos of authentic Atlas Mason jars. Provided they are not chipped or cracked, the two square models (1 and 6) which take the 2-piece lids, could still in theory be used in following modern home canning recommendations. The other ones, which use outdated closure systems which proved less reliable, should only be used for dry storage. CALCIUM CHLORIDE (AKA PICKLE CRISP®) Calcium Chloride (aka Pickle Crisp®) Calcium Chloride is a generic firming agent that can be used in pickling. Many people like it and swear by the results; a few still say that nothing will ever replace the crispness of an actual limed pickle. Going into the preserving process, it can help to maintain the crispness that produce has. CANNING SWEET POTATOES The recipe. Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart). Processing method: Pressure canning Headspace: 3 cm (1 inch) Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Processing time: Half-litres (pints) 65 minutes; litres (quarts) 90 minutes. CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or nonHEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free. HOME CANNED CHERRIES Measure them as you put them into a pot. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through(don't
CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with aCANNING KALE
Pack hot greens into a hot jar, leaving 2 cm (1-inch) headspace. Add teaspoon salt to pint jar, 1 teaspoon salt to quart jar if desired. Ladle hot cooking liquid or boiling water over greens, leaving 2 cm (1-inch) headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. ATLAS MASON JARS FOR HOME CANNING Photos of authentic Atlas Mason jars. Provided they are not chipped or cracked, the two square models (1 and 6) which take the 2-piece lids, could still in theory be used in following modern home canning recommendations. The other ones, which use outdated closure systems which proved less reliable, should only be used for dry storage. CALCIUM CHLORIDE (AKA PICKLE CRISP®) Calcium Chloride (aka Pickle Crisp®) Calcium Chloride is a generic firming agent that can be used in pickling. Many people like it and swear by the results; a few still say that nothing will ever replace the crispness of an actual limed pickle. Going into the preserving process, it can help to maintain the crispness that produce has. CANNING SWEET POTATOES The recipe. Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart). Processing method: Pressure canning Headspace: 3 cm (1 inch) Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Processing time: Half-litres (pints) 65 minutes; litres (quarts) 90 minutes. CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or nonCAN YOUR FREEZER
The freezer is a great “holding tank” in the summer when cheap or free produce is pouring in faster than you can can it. If you are in the heat of a green bean canning session and someone comes home with a carload of blueberries, there’s no need to panic: just wash and stem the berries, and toss them as is into the freezer so you can deal withthem later.
ATLAS MASON JARS FOR HOME CANNING Photos of authentic Atlas Mason jars. Provided they are not chipped or cracked, the two square models (1 and 6) which take the 2-piece lids, could still in theory be used in following modern home canning recommendations. The other ones, which use outdated closure systems which proved less reliable, should only be used for dry storage.CANNING CABBAGE
Add salt to blanching water in proportion of 1 level teaspoon salt to 1 quart water. Pack hot into clean BALL Jars, fill with blanching liquid, partly seal, and process for 2 hours in a Hot-Water Bath, or for 40 minutes in a Steam Pressure Cooker at 10 pounds. Remove from canner and seal at once.” (Ball Blue Book, O Edition, 1930. CANNING RHUBARB: TESTED RECIPE COLLECTION 1.75. 2. Settings. Voltax. Full-screen. Rhubarb is one of those ingredients that is like prized gold to home canners. Rhubarb used to grow in abundance like a weed in people’s backyards and at the sides of houses and paths, prospering through neglect. It’s long since fallen out of fashion with foodies, and been dug out to make way formore
DEHYDRATION WEIGHT TEST Dehydration weight test. The dehydration weight test is a method of determining “dryness” based on comparing before and after weights of the produce you are drying. It’s used in industry; the Ball Blue Book brings a simplified version of it to us as home users. You use a set of kitchen scales to weigh the dried produce to see if you’veCANNING GRAPES
Instructions. Stem and wash grapes. Have a pot of water boiling. Add the grapes in small batches at a time so that the water will come back to the boil quickly. Let the grapes boil for 30 seconds, then fish out of pot immediately with slotted spoon or sieve. Repeat until all grapes are blanched.VICTORIA SAUCE
Victoria sauce is a tart and tangy rhubarb sauce for use in cooking. Use it as a brush-on sauce on foods, particularly meats, that you are grilling, barbecuing, baking, roasting, etc. PRESTO PRESSURE CANNER GAUGE TESTING The Presto Company will test dial gauges FREE! Remove the gauge from the canner lid, wrap in newspaper, and package in a small sturdy box. Send the package to: PRESTO – Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703. The customer pays the postageto Presto.
CANNING BUTTERNUT SQUASH Wash, peel and seed the butternut squash. Cut into 3 cm (1 inch) cubes. Blanch the squash cubes 2 minutes in boiling water. Pack into half-litre (US pint) jars or 1 litre (US quart) jars. Leave 3 cm (1 inch) headspace. Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace. Debubble, adjustheadspace.
HOMEMADE HORSERADISH 350 g horseradish root (grated. ¾ lb / 2 cups) 250 ml white vinegar (5% strength or higher) ½ teaspoon salt (OR non-bitter, non-clouding salt sub) ½ teaspoon lemon juice (optional. OR ¼ teaspoon ascorbic acid.) sugar (white. to taste. Optional) Metric - US Customary.HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CAN YOUR FREEZER
The freezer is a great “holding tank” in the summer when cheap or free produce is pouring in faster than you can can it. If you are in the heat of a green bean canning session and someone comes home with a carload of blueberries, there’s no need to panic: just wash and stem the berries, and toss them as is into the freezer so you can deal withthem later.
OVEN CANNING
Take a pork loin roast, bone-in, in an oven set to 180 C / 350 F / Gas mark 4 to 5. For well-done, you cook the roast 25 minutes per 500 g (pound). A small 2 kg (4 pound ish) roast will want 100 minutes ( 1 hour 40 minutes) for well-done. ATLAS MASON JARS FOR HOME CANNING Photos of authentic Atlas Mason jars. Provided they are not chipped or cracked, the two square models (1 and 6) which take the 2-piece lids, could still in theory be used in following modern home canning recommendations. The other ones, which use outdated closure systems which proved less reliable, should only be used for dry storage.CANNING CABBAGE
Add salt to blanching water in proportion of 1 level teaspoon salt to 1 quart water. Pack hot into clean BALL Jars, fill with blanching liquid, partly seal, and process for 2 hours in a Hot-Water Bath, or for 40 minutes in a Steam Pressure Cooker at 10 pounds. Remove from canner and seal at once.” (Ball Blue Book, O Edition, 1930. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. CANNING STRAWBERRIES Heat pot slowly on a medium-hot burner. Stir frequently. Heat until berries are warm all the way through and, if using sugar, all sugar is dissolved. (No more, you don't want them to break down into syrup or jam). Pack strawberries and liquid into heated jars. Leave 2 cm CANNING SUMMER SQUASH CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or non PRESTO PRESSURE CANNER GAUGE TESTING The Presto Company will test dial gauges FREE! Remove the gauge from the canner lid, wrap in newspaper, and package in a small sturdy box. Send the package to: PRESTO – Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703. The customer pays the postageto Presto.
HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CAN YOUR FREEZER
The freezer is a great “holding tank” in the summer when cheap or free produce is pouring in faster than you can can it. If you are in the heat of a green bean canning session and someone comes home with a carload of blueberries, there’s no need to panic: just wash and stem the berries, and toss them as is into the freezer so you can deal withthem later.
OVEN CANNING
Take a pork loin roast, bone-in, in an oven set to 180 C / 350 F / Gas mark 4 to 5. For well-done, you cook the roast 25 minutes per 500 g (pound). A small 2 kg (4 pound ish) roast will want 100 minutes ( 1 hour 40 minutes) for well-done. ATLAS MASON JARS FOR HOME CANNING Photos of authentic Atlas Mason jars. Provided they are not chipped or cracked, the two square models (1 and 6) which take the 2-piece lids, could still in theory be used in following modern home canning recommendations. The other ones, which use outdated closure systems which proved less reliable, should only be used for dry storage.CANNING CABBAGE
Add salt to blanching water in proportion of 1 level teaspoon salt to 1 quart water. Pack hot into clean BALL Jars, fill with blanching liquid, partly seal, and process for 2 hours in a Hot-Water Bath, or for 40 minutes in a Steam Pressure Cooker at 10 pounds. Remove from canner and seal at once.” (Ball Blue Book, O Edition, 1930. PRESSURE CANNER HEAT SOURCE Heat source too high. Presto and Mirro canners can’t be used on heat sources over 12,000 BTUs because heat above that will damage the canner by warping the bottom. Safety insert that comes packaged with Presto pressure canners. A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. CANNING STRAWBERRIES Heat pot slowly on a medium-hot burner. Stir frequently. Heat until berries are warm all the way through and, if using sugar, all sugar is dissolved. (No more, you don't want them to break down into syrup or jam). Pack strawberries and liquid into heated jars. Leave 2 cm CANNING SUMMER SQUASH CANNING RED POTATOES Red potatoes must be pressure canned using the USDA’s process for canning any potato; there is no other way to can them. But if you have a pressure canner, these are pure gold to have on hand, especially in the summer for last-minute potato salads. If you do have salad use in mind, we would highly recommend adding a few pinches of salt or non PRESTO PRESSURE CANNER GAUGE TESTING The Presto Company will test dial gauges FREE! Remove the gauge from the canner lid, wrap in newspaper, and package in a small sturdy box. Send the package to: PRESTO – Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703. The customer pays the postageto Presto.
OVEN CANNING
Take a pork loin roast, bone-in, in an oven set to 180 C / 350 F / Gas mark 4 to 5. For well-done, you cook the roast 25 minutes per 500 g (pound). A small 2 kg (4 pound ish) roast will want 100 minutes ( 1 hour 40 minutes) for well-done.CANNING TURNIP
Instructions. Wash turnip, then peel. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches). Blanch the cubes in boiling water for 3 to 5 minutes. Pack into jars leaving 3 cm (1 inch) headspace. Top up with fresh boiling water leaving 3 cm (1 inch) headspace. Season jar with a HOME CANNED CHERRIES Measure them as you put them into a pot. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.) Pack cherries into jars. CANNING SWEET POTATOES The recipe. Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart). Processing method: Pressure canning Headspace: 3 cm (1 inch) Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Processing time: Half-litres (pints) 65 minutes; litres (quarts) 90 minutes.CANNING BLUEBERRIES
Repeat until all berries are blanched. Divvy berries out amongst jars, leaving 2 cm (½ inch) headspace. Divvy blanching juice out amongst jars, leaving 2 cm (½ inch) headspace. If short of canning liquid, top jars up with boiling water from a kettle. Debubble, top up withmore liquid as
SUGAR AND SALT-FREE CANNING Yes. Salt is used for flavor only and is not necessary to prevent spoilage. Is it safe to can fruits without sugar? Yes. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. 11 Canning Questions andAnswers.
CALCIUM CHLORIDE (AKA PICKLE CRISP®) Calcium Chloride (aka Pickle Crisp®) Calcium Chloride is a generic firming agent that can be used in pickling. Many people like it and swear by the results; a few still say that nothing will ever replace the crispness of an actual limed pickle. Going into the preserving process, it can help to maintain the crispness that produce has. PRESTO PRESSURE CANNER GAUGE TESTING The Presto Company will test dial gauges FREE! Remove the gauge from the canner lid, wrap in newspaper, and package in a small sturdy box. Send the package to: PRESTO – Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703. The customer pays the postageto Presto.
CANNING KIDNEY BEANS Instructions. Either (a) long-soak the dried kidney beans overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour. However the beans were soaked, drain and discard the soaking water. Put in a pot, cover with fresh water, boil 30 minutes. WHAT IS THE SHELF LIFE OF HOME CANNED GOODS? Angela Fraser of North Carolina State recommends a year, to a year and a half, for home canned salsa: If canned and stored properly, its shelf life is about 12 to 18 months. Salsa older than this is safe to eat if the jar is in good condition and the seal is intact. Its quality, however, may be poor.”.HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CAN YOUR FREEZER
The freezer is a great “holding tank” in the summer when cheap or free produce is pouring in faster than you can can it. If you are in the heat of a green bean canning session and someone comes home with a carload of blueberries, there’s no need to panic: just wash and stem the berries, and toss them as is into the freezer so you can deal withthem later.
ATLAS MASON JARS FOR HOME CANNING The Hazel-Atlas Company was an actual company from 1902 to 1964. They made actual Mason jars for home canning, as well as other glass items, such as depression glass and milk glass.CANNING CABBAGE
The question of canning cabbage often comes up. Neither the USDA nor the National Center for Home Food Preservation nor any of the reputable, science-based sources for trusted recipes have a recommendation for home canning plain cabbage at this time, either by itself or as an ingredient in pressure-canned recipes. Disregard any advice you see to the contrary on Youtube or elsewhere on the PRESSURE CANNER HEAT SOURCE A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. Wording in the manual, however, owing perhaps to some missing commas in the language, has caused some confusion: is the warning against any gas burner outdoors,or,
CANNING CELERY
Canning celery plain by itself. Some people do home pressure-can plain celery. You end up with celery that is of course very soft, but that very fact of course would presumably make it ideal for instant addition to soups, stews, casseroles, risottos, blending for sauces, etc, so it’s easy to understand the appeal of having small jars ofit on hand.
CANNING SUMMER SQUASH CANNING RED POTATOES “Red-skinned” is a generic way in North America of identifying a waxy potato. (It’s just the skin that is red; the inside potato is white.) In other parts of the world, you may find them sold as “salad potatoes”, or, as named varieties such as Jersey Royals. CANNING STRAWBERRIES You can can plain strawberries on their own, as plain fruit, with or without sugar. Note, though, that you may not be overly happy with the quality. Strawberries tend to fade and lose flavour when canned, in addition to getting quite soft. PRESTO PRESSURE CANNER GAUGE TESTING I just tried to buy the tester from Presto and they will not send it to me – it is only available to US Extensions. They could not tell me how I can get this tested in Canada, so basically, the gauge units are useless here, and so is the three piece regulator for Calgarysince
HEALTHY CANNING
Healthy Canning explores modern, lab-tested home food preservation methods from reputable sources and provides an in-depth knowledge base. All recipes are 100% life story free.CAN YOUR FREEZER
The freezer is a great “holding tank” in the summer when cheap or free produce is pouring in faster than you can can it. If you are in the heat of a green bean canning session and someone comes home with a carload of blueberries, there’s no need to panic: just wash and stem the berries, and toss them as is into the freezer so you can deal withthem later.
ATLAS MASON JARS FOR HOME CANNING The Hazel-Atlas Company was an actual company from 1902 to 1964. They made actual Mason jars for home canning, as well as other glass items, such as depression glass and milk glass.CANNING CABBAGE
The question of canning cabbage often comes up. Neither the USDA nor the National Center for Home Food Preservation nor any of the reputable, science-based sources for trusted recipes have a recommendation for home canning plain cabbage at this time, either by itself or as an ingredient in pressure-canned recipes. Disregard any advice you see to the contrary on Youtube or elsewhere on the PRESSURE CANNER HEAT SOURCE A safety insert that comes in the box with a Presto canner says not to use the canner with any outdoor burner. Wording in the manual, however, owing perhaps to some missing commas in the language, has caused some confusion: is the warning against any gas burner outdoors,or,
CANNING CELERY
Canning celery plain by itself. Some people do home pressure-can plain celery. You end up with celery that is of course very soft, but that very fact of course would presumably make it ideal for instant addition to soups, stews, casseroles, risottos, blending for sauces, etc, so it’s easy to understand the appeal of having small jars ofit on hand.
CANNING SUMMER SQUASH CANNING RED POTATOES “Red-skinned” is a generic way in North America of identifying a waxy potato. (It’s just the skin that is red; the inside potato is white.) In other parts of the world, you may find them sold as “salad potatoes”, or, as named varieties such as Jersey Royals. CANNING STRAWBERRIES You can can plain strawberries on their own, as plain fruit, with or without sugar. Note, though, that you may not be overly happy with the quality. Strawberries tend to fade and lose flavour when canned, in addition to getting quite soft. PRESTO PRESSURE CANNER GAUGE TESTING I just tried to buy the tester from Presto and they will not send it to me – it is only available to US Extensions. They could not tell me how I can get this tested in Canada, so basically, the gauge units are useless here, and so is the three piece regulator for Calgarysince
OVEN CANNING
Promoted from time to time as a “new” home canning technique, “oven canning” is actually an old technique. It has been around since at least the 1920s — and it HOME CANNED CHERRIES Quantities of cherries needed. Numbers are approximate guidelines. On average, as a very rough guideline, expect to need about 1 kg (2.5 lbs) of cherries per 1 litre (US quart) jar of canned cherriesCANNING TURNIP
The Recipe. Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart). Processing method: Pressure canning only Yield: varies Headspace: 3 cm (1 inch) Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Processing time: Half-litres (pints) 30 minutes; litres (quarts) 35 minutes.CANNING BLUEBERRIES
The USDA also gives pressure-canning and raw-pack alternatives for canning blueberries.. By the time, though, that you heat and vent a pressure canner, run it and then cool it down, it would take longer than simple steam canning. CANNING KIDNEY BEANS Reference information. How to pressure can.. When pressure canning, you must adjust the pressure for your altitude.. More information about Salt-Free Canning in general.. Recipe notes. The USDA guidelines don’t mention the smaller quarter-litre (½ US pint) size jar, but it’s fine to do so, and it’s really handy to have that size for garnishes, salads, etc. SUGAR AND SALT-FREE CANNING It is possible to eliminate the added sugar and salt in many home canning recipes, leaving only the naturally occurring amounts. Not in all recipes, for sure. CALCIUM CHLORIDE (AKA PICKLE CRISP®) Calcium Chloride is a generic firming agent that can be used in pickling. Many people like it and swear by the results; a few still say that nothing will CANNING RED POTATOES “Red-skinned” is a generic way in North America of identifying a waxy potato. (It’s just the skin that is red; the inside potato is white.) In other parts of the world, you may find them sold as “salad potatoes”, or, as named varieties such as Jersey Royals. PRESTO PRESSURE CANNER GAUGE TESTING I just tried to buy the tester from Presto and they will not send it to me – it is only available to US Extensions. They could not tell me how I can get this tested in Canada, so basically, the gauge units are useless here, and so is the three piece regulator for Calgarysince
WHAT IS THE SHELF LIFE OF HOME CANNED GOODS? Jamie, it will depend on the product. Sugar-free jams and jellies, 4 to 6 weeks in the fridge. Ones for sugar — well, quite a bit longer! If you open a jar of pressure-canned chili and only use half and stick the other half in the fridge, you’re gonna want to use that up within 3 to 4 days, 5 days tops probably.Cookie Policy
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