Skip to Content
  
Advanced Search
Home > Recipes > Canning, Freezing, Dehydration

Canning, Freezing, Dehydration

Categories

- Canning Beans (5)
- Canning Brine (3)
- Canning Chutney (11)
- Canning Fruit (15)
- Canning Jam (9)
- Canning Jelly (3)
- Canning Meat (5)
- Canning Pickles (13)
- Canning Preserves (3)
- Canning Relish (11)
- Canning Spaghetti Sauce (3)
- Canning Tomatoes (9)
- Canning Vegetables (12)
- Chili, Hot Sauce, Salsa (9)
- Freezer Pickles (1)
- Syrup (6)

Listings

> >|

*Basics
( Added: Fri Oct 11 2002   Hits: 179)

BasicsCanning Basics General canning guidelines in this section should be followed for all home canning. Information specific to the selection, preparation and use of home canning jars and two-pie

Report Link Rate It Review It Send To Friend!

*Canning And Freezing
( Added: Fri Oct 11 2002   Hits: 183)

Canning And FreezingCANNING AND FREEZING To can fruits without sugar, prepare the fruit as you normally would for canning. Use a solution of artificial sweetener, equal to 1/2 cup sugar, added to 4 cups of water. Bring solution to a boil. It will take 1 to 1

Report Link Rate It Review It Send To Friend!

*Canning Hints
( Added: Fri Oct 11 2002   Hits: 120)

Canning HintsCANNING HINT If your tomatoes do not ripen in sufficient quantity to can a big batch at one time, pick those that are ripe, wash, remove stem ends and blemishes, and store them in plastic bags in your freezer. When you have enough, process them according to your favorite recipe.

Report Link Rate It Review It Send To Friend!

*Canning In Oven
( Added: Fri Oct 11 2002   Hits: 167)

1 out of 10 stars (1 vote)

Canning In OvenCANNING IN OVEN After fixing your fruits into jars with the syrups you desire, put lids on tight. Leave a space between jars and be sure they are not touching each other. Preheat oven to 275 degrees - place jars on the rack and leave 10 minutes at 275 degrees then turn back to

Report Link Rate It Review It Send To Friend!

*Canning Procedure For Jams And Jellies
( Added: Fri Oct 11 2002   Hits: 147)

Canning Procedure For Jams And JelliesCANNING PROCEDURE FOR JAMS AND JELLIES Wash jelly glasses or jars in warm soapy water. Rinse with hot water. Keep hot until ready to use. Wash jar lids according to manufacturer's directions. Prepare jam or jelly accord

Report Link Rate It Review It Send To Friend!

*Low Acid Foods Step-by-Step
( Added: Sat Apr 05 2003   Hits: 151)

Vegetables, meats, poultry and seafoods are such a natural part of family meal planning that canning these low-acid foods ensures an economical and well-balanced diet throughout the year. Low-acid foods are easy to preserve, yet require special handling to eliminate the risk of spoilage due to botulism. In order to prevent this type of spoilage, low-acid foods MUST be heat processed using a steam-pressure canner.

Report Link Rate It Review It Send To Friend!

> >|