Canning, Freezing & Preserving



Canning Recipes


Water Bath Recipes

Chocolate Cherry Sauce
Strawberry Cranberry Jam
Spaghetti Sauce
Tomato Sauce/Puree
Salsa
Apple Butter 
Pickled Cabbage 
3 Bean Salad
Bread & Butter Zucchini Pickles 
Zucchini Pineapple
Pickled Beets
Beet Jelly 
 




Pressure Canner Recipes

White Bean Chicken Chili 
Veggie Stock
Chicken
Beef 
Chili 
Cabbage
Green Beans
Navy Bean & Ham Soup 
Chicken Noodle-less Soup
Beef Stew 
Dried Beans
Zucchini Sausage Soup 



Freezing the Harvest


Freezing Zucchini 
Making & Freezing Pumpkin Puree 
Freezing Green Beans





Misc Posts


Using my Home Canned Chicken 
Crockpot Chili using my own Pre-Prepared Foods
  


 




 

3 comments:

  1. Hi, I like your site. I just started canning. I figure why not can when food is in season for the following year. I just purchased a pressure canner and food dehydrator. I am just curious, reading about the food dehydrator, I was under the impression that beef jerky and other dried fruits/veggies lasted quite a while, but from what I read they don't. Do you have any knowledge/thoughts on food dehydrating?
    Thanks, Charlie

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  2. I don't bother making jerky, don't care for the flavor. I'm thinking the fat in the meat is your culprit for it not keeping. You could make it and use a food saver to seal it and freeze. I love my food saver and dehydrator. I live in an apartment so have zero storage space and now dehydrate more than I can. I use half gallon jars to store all of my dehydrated foods and seal with my food saver. I just opened a jar of candy that I had sealed 6 months ago and it was as fresh as the day I bought it. I seal 1/2 to 2/3 of all candy, snacks and cookies when I purchase them. It saves me calories and $$ at the store. I have green beans, peas, corn, peas & carrots, apples, cheese, celery, kale, spinach, pastas, rice, onion, garlic, cabbage, zucchini, yellow squash, potatoes, red & green peppers, tomato powder, tomato slices, marshmallows, carrots and probably more that I have not listed. Just remember to add the boiling water to the vegetables and not the vegetable to the water when re-hydrating.

    ReplyDelete
  3. I like to use very lean beef for my jerky plus I marinade it 24 hours before drying. It seems to last as long as needed or as long as you can keep people out of it.

    ReplyDelete

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