Disclosure: This is a longer post, because I’ve added some vitally important information on the safety of canning.
Canning can be intimidating. If you screw it up, you could end up with botulism, a rare but deadly form of food poisoning. You even have to consider the altitude you’re at when canning.
But, there are really specific, detailed, free guides available. It’s actually not that hard.
The first thing – or one of the first things – you’ll want to consider when canning is which canning method you need to use, and there are only two to consider: water bath canning and pressure canning.
Let’s see what the difference is.
Continue reading Difference between: water bath canning and pressure canning
This past Christmas I tried something new – I gave the female members of my family canned preserved lemons.
My husband thought I was nuts, for not the first or last time.
“I was really concerned when you told me you were giving people lemons,” were his exact words.
Continue reading The Christmas lemons experiment
Gelatin versus pectin: what is the difference between these two thickening agents?
As always, let us start at the beginning, with their definitions. Be forewarned that they will not put you in the mood for eating.
Continue reading Difference between: gelatin and pectin
As I’ve mentioned before, although I’ve read/written about canning and taken classes it is still very new to me. So please, if you have tips or tricks you’d like to share, or if you see me doing something you disagree with, let me know – comment here, or email (EKL@ErinLanders.com).
This is a recipe I scaled down from AmericasTestKitchenFeed.com. I used locally grown tomatoes purchased from Krug Farms.
Continue reading Canned tomato sauce
I have read about canning. I have written about canning. I have taken canning classes. But yesterday was the first time I actually attempted canning for the first time by myself.
Therefore, this is one of those posts where I may be able to learn more from you than the other way around. So by all means, if you have tips, tricks, or if you see that I am doing something horribly wrong please comment and let me know! (You can also email: EKL@ErinLanders.com).
My friend Joshua Sheehan of The Hungry Fish Cafe (that I posted about a couple of days ago) has been participating in a community/neighborhood garden. He was kind enough to recently share with me some of his bounty.
See those beautiful jalapeno and habanero peppers? I pickled and canned those babies.
Continue reading Pickled hot peppers (and some notes on canning)
Now, I’m tagging this recipe from TastyKitchen.com as a canning recipe, but it’s not really. It looks pretty in the mason jars, but they really can just go in any closed container.
However, since you’re not really canning them they’re consequently not sealed. So, you do need to keep them in the refrigerator, as the name suggests.
- 7 cucumbers
- 1 small onion, sliced
- 1 large green bell pepper, sliced
- 1 cup apple cider vinegar
- 2 cups sugar
- 1 tbsp celery seeds
- 1 tbsp salt
Continue reading Refrigerator bread and butter pickles