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Pressure Canning – basic principles
If you want to know how to preserve food by pressure canning, this article is what you need. You may want to check out my boiling water bath article as well. First, what foods must you pressure can? Low-acid foods. In this context, low acid is defined as “pH 4.7 or higher”. Vegetables, meat, fish,…
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Easy canning dried beans
Canning dry beans can seem like a real pain. The rinsing, sorting, soaking overnight, changing the water rigmarole. There’s the “quick cook” method – boil for 2 minutes, soak in the hot boil water for 1 hour, drain, fresh water, bring back to a boil – pfft, what a pain! So here’s the super easy…
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Pressure canning – beans
Beans are a powerful ally in living frugally. They have the best “bang for the buck” in terms of nutritional return for money: insoluble and soluble fiber, high in protein, complex carbohydrates, folate, and iron. Once you get a stockpile of dried and canned beans in your pantry you are opening up new vistas of…
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Basic meat sauce – pressure canning
I like having modular components as well as finished items. What I mean by a “modular component” is something which is not complete in and of itself, but that can very quickly become a tasty meal. In the case of this basic meat cause it can become chilli, curry, spaghetti sauce, or even a pizza…
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leftovers
Ah, Thanksgiving. One of the leading causes of leftovers along with Christmas! But leftovers is where the home canner can really shine. The turkey carcass? Boil it up to make a bone stock and put the squeeze on it. Same with the leftover veggies, you can put them up for later use. You could add…