how to can and bullwork chuckmeat part1

how to can meats in a pressure canner part1

Tags : Immersion Heaters Commercial Heaters

Canning Potatoes

www.livingprovident.com Directions: Cut and Peel Potatoes * Place potatoes in canning jar * add 1 teaspoon for quarts and 1/2 teaspoon for pints of canning and pickling salt (do not use iodized salt) * put lids and rings on * process in pressure cooker for 40 minutes after it reaches 10 pounds of pressure. Note: Adjust to 12 pounds of pressure if you live over 1000 feet above sea level.

Friends Link : Hard Wood Floor Pondless Waterfall Shark Vacuum

Margarita Machines For Sale - Should You Buy Or Rent?

There's nothing like a cool, frosty drink at a summer party, but once your guest list starts to grow, making dozens of frozen drinks in a regular blender and keeping them flowing can be a real hassle. Plus, let's face it -- how can you be a great host if you're stuck by the blender all night? Fortunately, there are many different margarita machines for sale or rent; you just have to know what to look for so that you choose the right machine for your needs and budget.

Margarita Machines for Rent

Renting a margarita maker is a great way to keep your guests happy the next time you throw a summer party. And when you consider how much of a hassle it is to make margaritas one or two at a time in a blender, the rental fee is actually very reasonable. Nationwide, the average rental cost is usually between $75 and $150 for a margarita machine.

Renting also means that you won't have the machine taking up space in your kitchen. This isn't an issue if you entertain guests all the time, and find the right size machine that makes large batches at a time, but if you're only planning on hosting parties and serving frozen drinks occasionally, then it makes more sense to rent.

Most party rental companies keep them in stock, and many will even deliver and set them up, so all you have to do is provide your own mix and clean the machine up afterwards.

Margarita Machines for Sale

If you're a regular entertainer, then it might make more sense to buy your own margarita machine. While renting can be economical for occasional parties, in the long run having your own machine will save you money, especially when you consider that you may incur additional rental costs for not cleaning the machine properly or not returning it on time.

Plus margarita makers are very similar in design to other frozen drink machines, which means that it can do double duty by making all kinds of chilled drinks including smoothies, slushies, and even snow cones.

Margarita machines range in price depending on capacity and features, so when you are shopping around you should try to find a balance that suits your needs and budget. Typically you can find a margarita maker with a decent capacity and features, which would be ideal for serving one or two dozen guests, for about the same price as renting a machine once or twice.

Friends Link : Goose Feather Vacuum Cleaner Store. LOWER Prices in Same Item

Why Use a Stainless Steel Pressure Cooker?

In today's hectic world, we are sometimes 'forced' to get fast food, or order a pizza because we just don't have time to cook. Unfortunately, those foods aren't very healthy, and in a country where obesity is continuing to grow, wouldn't be nice to be able to cook a fast, healthy meal for your family? Welcome to the world of a stainless steel pressure cooker!

I know, we all grew up hearing the horrible stories about great grandma's old pressure cooker exploding and food flying everywhere and the lid becoming embedded in the kitchen ceiling, right? Well, maybe not that exact scenario, but you know what I am talking about. But most of us grew up thinking that that method of pressure cooking wasn't safe.

Today's pressure cookers offer lots of safety features, from a safety valve that controls the release of steam, a sealing ring that is extra strong, to quick release valves so you can get to your food if you need to before it is done cooking. There are models that don't start the cooking time until the correct pressure is achieved to ensure that your food doesn't over cook. And when your food is cooked to the correct temperature, the unit turns off the pressure cooking process and goes into a warming mode.

Cooking under pressure means lots of things to different people, but here it means that the lid of the cooker will lock into place to ensure that no steam can vent out during the cooking process. In doing so, the pressure is built up in the stainless steel pressure cooker so that the boiling point of water is raised. With this method of cooking, foods come to the correct cooking temperature faster.

New pressure cookers come in sizes anywhere from a 4 quart, to a 10 quart for family cooking, to a 30 quart steel canning cooker. A canning cooker is great for canning low acid foods such as meat, fish, and veggies. Low acid foods need to heat to specific temperatures to make them safe.

A modern pressure cooker will be made of steel or be an aluminum pressure cooker. Both cookers cook foods evenly, quickly, and in the warmer months, won't heat up your whole house!

Never been ever to find the perfect recipe for rice? A stainless steel pressure cooker will cook it perfectly in 5-6 minutes. Shredded cabbage will cook in only 1 minute. A meatloaf takes only 12 minutes. A whole chicken?

Try only 20 minutes. With the temperatures being higher, foods cook faster with out loosing nutritional values and will come out as tender as with other much slower cooking methods.

A stainless steel pressure cooker cooks your foods faster, healthier, and is far less expensive for you and your family than a trip to the local drive through. There are lots of models to choose from in many price ranges. For once, it's good to add pressure to your life!

See Also : Legos Store. LOWER Prices in The Same Item Candle Fundraising Custom Fabric

Tips For Healthier Cooking

Image : http://www.flickr.com

Obesity is a serious issue throughout the country and the younger generation may be suffering even more than those who have reached adulthood. In order to have a long life with little periods of sickness or disease, it is important to eat healthy. In addition to eating nutritious foods, individuals should practice healthier cooking techniques.

The top tips for healthier cooking revolve around preserving as many nutrients as possible within the foods. Vegetables should be quickly cooked by either stir-frying or steaming. Incorporating vinegar, herbs, onions, tomatoes, and low or nonfat salad dressings and sauces is essential to healthy cooking. Making fruit smoothies are a nutritious way to curb the craving for a less-healthy snack. Using low-fat dairy products when cooking and eating will go a long way to improving heart health.

Individuals who have committed to healthy eating should replace salt, which can increase the risk of high blood pressure, with spices, herbs, or salt-free seasoning mixes when preparing foods. Hot chilies and lemon juice or zest will also add flavor to food while at the same time keeping things healthy. When selecting vegetables that are not fresh, they should purchase frozen or low-sodium varieties.

Using ingredient substitutions is another way to cook healthier. Replacing one-half cup of shortening or butter with three ripe, mashed bananas or one cup of the unhealthy ingredients with one cup of applesauce is a very easy healthy substitution. Using ingredients that contain whole grains, such as whole wheat flour, whole cornmeal, or oatmeal is another.

Healthier cooking can become a way of life if several tips are followed. Preparing items in a healthy way by steaming or baking and using low-sodium seasonings and sauces are healthy cooking techniques. Making ingredient and flavoring substitutions using healthier alternatives will result in a heart-smart meal that is as tasty as the alternative version.

Friends Link : Buy Cheap Water Heaters | LOWER Prices Rubber Roof

Options and Sample Diets For Lowering Cholesterol

All people, regardless if they are suffering from heart ailments or not, have to be aware of their cholesterol level. Bad cholesterol in the blood means danger. It can cause clogged arteries that would eventually lead to heart problems. You never know if your cholesterol level is high or not. It is because this condition rarely has symptoms. The only safe assumption is that obese individuals are more likely to have high cholesterol deposits in their bloodstream. This is why it is always being said that obese individuals are very prone to heart diseases. However, it doesn't follow that the skinny ones don't have alarming levels of cholesterol in their blood at all. And so to be on the safe side, you should always be on the look out for sample diets for lowering cholesterol, whether or not you are at a high risk of heart diseases.

Sample diets for lowering cholesterol can easily be obtained from online sources. Today, there are many reputable health sites that support heart disease patients. You can find good recipes and diet plans from there. Those diets are actually created by qualified health professionals as a means of helping patients who are currently battling their respective diseases.

Experts are also into publishing health books containing sample diets for lowering cholesterol. You can find books that can help you from a local bookstore or from the library. These printed materials are the most reliable sources because they are written by a specialist and they have passed through series of editing and verification to prevent errors. You can pattern your meals with the sample diets for lowering cholesterol contained in them.

Other than the internet and from books, sample diets for lowering cholesterol can also be requested directly from your attending physician. While they rarely provide you with a complete diet plan to follow 365 days a year, they can at least provide you with a list of food items that you have to consume and the types of foods you should stay clear of. Once you have a guide, it will become easy for you to adjust your meals in order to accommodate the foods that you have to take on a regular basis.

It is also possible to get a sample diets for lowering cholesterol from a dietitian. If you know of such a professional, then he or she can prepare you a full year diet plan, which you can follow to address the high levels of cholesterol in your blood. If not, you can just do some research on your own and make your own diet. Doing that can actually be simple, once you know the basics of high cholesterol, what they are, how they form, and which foods can regulate them.

A sample diet plan as prepared by the American Heart Association indicates that you should take less than five ounces of lean meat a day. The same goes true for fish, poultry, and other meat alternatives. Fish are actually good sources of Omega-3. You might want to choose them over lean meat, which have higher cholesterol content. Eggs are considered meat alternatives. You should only eat a maximum of two eggs per week. If you have to eat more, make sure that you limit your intake to the white part of the egg alone. Egg yolks are high in cholesterol and you should never go over what was required.

Dairy is required by the body even if it may have high cholesterol content. Examples would be milk, cheese, and yogurt. Butter, margarine, and creams are dairies too. These are the items that you should block off your list as much as possible. Limit your intake to the dairy essentials as stated previously. AHA recommends that you have a maximum of 3 servings of the necessary low-fat dairy everyday.

Oils are used for cooking and preparing foods. This is why it is impossible to completely remove it from your diet. However, you have to be careful in your choice of oil. As much as possible go for the ones that have lower cholesterol content. Safflower oil is your best option. Limit your use of oil to only 8 tablespoons a day.

Grains, vegetables, and fruits will always be part of any sample diets for lowering cholesterol. The AHA says that you should take more than six servings of wholegrain, at least 5 servings of vegetables, and 4 servings of fruits everyday. These food items are going to be the main elements of your diet, so you better start liking them, if ever you don't.

Recommend : Garden Weathervanes

Home Canning is Making a Comeback

Image : http://www.flickr.com

Having been raised in rural Alabama, I must confess, I'm a bit domesticated. Growing up on my Grandmother's farm, I spent many a summer shelling peas and canning them in her kitchen. As I got older, we moved away from near my Grandmother, and my canning days were ended.

About 20 years ago, I got the wild idea to try home canning again, after finding a pressure canner in a catalog. I bought two and I have been canning ever since. Every year at Christmas my husband and I can about 75 quarts of pasta sauce and give them out as gifts. All of my friends and family look forward to it. I love to can and have been collecting canning recipes for years.

Home canning is a great way to save Summer's bounty, and shopping for fruits and vegetables at local farmer's markets can save you money. Using local farmer's markets also help the environment because the food is locally grown, and therefore no shipping is involved.

For those of you who are new to canning, or those who need a refresher, get the Ball Blue Book of Home Canning, or go to the USDA website and download their Complete Guide to Home Canning. Both of these are great resources.

To a lot of people, home canning can be intimidating, but if you plan your steps well, and gather all of your equipment before starting it can be a fun job for the whole family. You will also need some good recipes to follow. Always double check your recipes and read the manufacturers directions on your canners. This will help to avoid mistakes.

Why Do Your Own Home Canning

Disregard the value of your time, canning homegrown or locally produced food can save you half of the cost of purchased canned food. Canning favorite and special products to be enjoyed by your friends and family can be very rewarding. Home canning has changed greatly in the 170 odd years since it was first introduced.

New developments in technology have resulted in safer, higher quality products. Home canning is a great way to take advantage of a great harvest, and preserve all of those fresh vegetables and fruits.

What Kind Of Equipment Do I Need

I would invest in a good quality pressure canner. You will need this to can low acid foods like vegetables, and meats. It can also be used as a water bath canner. I would advise that you purchase a 16-17 quart canner with a good pressure gauge, and petcock.

Use only standard Mason, Kerr or Ball type home canning jars and two piece self-sealing lids. Mayonnaise jars are not recommended for canning. The jars that you get from the Classico spaghetti sauce are good because they are Mason jars. Canning jars are available in a variety of sizes including 1/2 pints, pints, and quarts. Pint and quart jars are most commonly used, but some foods like crab meat and mushrooms should only be canned in 1/2 pint jars. Wide mouth jars are more easily filled and emptied, but they cost more than standard jars.

You will also need a good timer, an open mouth funnel, to fill jars with, a jar lifter, and tongs. And of course pot holders and baking racks or towels to set the hot jars on after canning. Other items that you will need are, a ladle with a lip, a sieve, a colander, a food mill, and sharp knives. Some of these items you will only need if making jams and jellies.

Home canning can be one of the most enjoyable experiences that you will ever have. Get the whole family involved. It will make many great, lasting memories that your family will always have. You'll find pleasure in the canning process, and pride in your home canned jars of food. Remember, they also make great gifts!

See Also : Sympathy Plants

High Altitude Cooking

Image : http://www.flickr.com

if you have ever cooked at a higher altitude, you will have noticed that something was strangely different.

The food you were working so hard to prepare didn't quite turn out as expected, did it? It also took longer to finish cooking than you had anticipated.

You have just learned that the cooking strategy you had perfected over time will need some 'adjustment'.

Here's why it happened. At higher altitudes, the air pressure in the atmosphere is lower than it is at lower altitudes. This difference in air pressure is quite evident when you are trying to catch your breath. It is this same difference in air pressure which affected how your food turned out.

You see, at sea level water boils at 212 degrees F. But at an altitude of 7500 feet however, it boils at about 198 degrees F. - Big difference when it comes to cooking!

This difference in the water boiling temperature has a great effect on food and food cooking processes. It will affect the flavor and taste of food.

Food will be underdone because the moisture in the food itself and the water in which it is being cooked boils off more quickly. Because of this, your food can easily cook dry.

Also, unless you make special adjustments to the temperature of cooking oil, deep fried foods will be over-brown on the outside and undercooked on the inside.

Another side-effect of high altitude cooking is that sugar syrups used in making candies, frostings and jellies will concentrate much more rapidly than at lower elevations.

One final important fact to be aware of: Canned fruits, tomatoes and pickled vegetables do not become thoroughly processed because of the lowered boiling point of water. And low-acid foods (vegetables, meat and poultry) can nurture heat-resistant bacteria unless processed longer and at higher poundage in a steam-pressure canner.

When it comes to the individual ingredients themselves, it opens up a whole new can of worms. Here's a statement which is complicated to understand at first, but here goes:

There is a complex inter-play between ingredients which bears a definite relationship to the others. And the quality of the finished product depends on a delicate balance of ingredients which can only be achieved through the proper adjusted quantity of each ingredient.

If you didn't understand that (as I also didn't), there is a book that you should know about which is loaded with information and strategies to offset the unique problems and complexities of high altitude baking and cooking. The book was first published in 1980 by Random House and is called 'The New High Altitude Cookbook' by Beverly M. Anderson and Donna M. Hamilton.

Now when it comes to your crockpot, be sure to allow for considerably more cooking and baking time at the higher elevations.

A quick tip: Aluminum foil on top of the foods being cooked or between the rim of the cooker and the cover will reflect the heat downward into the food. This will be especially helpful at higher elevations.

I hope you found this information useful and be sure to visit my website for more information and recipes!

Copyright 2006 Tony Buel

Thanks To : Massage Chairs Store. LOWER Prices in Same Item

Frugal Shopping - Chicken Broth (Part 4 of 5)

See www.urbanhippy.ca for details. Another trip to the Asian Superstore here in Ottawa and another great frugal discovery - 3 huge chicken carcasses for 1 dollar! I could not resist!

Friends Link : Pest Exterminating Microwaves Store. LOWER Prices Electric Infrared Heater

Frugal Shopping - Chicken Broth (Part 3 of 5)

See www.urbanhippy.ca for details. Another trip to the Asian Superstore here in Ottawa and another great frugal discovery - 3 huge chicken carcasses for 1 dollar! I could not resist!

Tags : Garden Weathervanes Refrigerators Store LOWER Prices in The Same Item Utility Heaters

Home Canning Basics - Part 2- Two Types of Canners

Please visit me at www.homesteadgardenandpantry.com http and every day at smallholdersdaily.blogspot.com Part 2 of a 5 part basic introduction to home canning. Part 2 covers the 2 types of canners, jars, bands, lids, common canning terms and packing methods.

Thanks To : Welcome to Kettles Store. Shopping Mall Sale Enjoy your shopping Fitness Center: Everything For Your Health

How to Can Fruits & Vegetables : Sterilize Canning Jars with a Pressure Cooker

Learn how to sterilize your canning jars with a pressure cooker, in this free cooking video. Expert: Yama Ploskonka Bio: Yama Ploskonka owned and ran his own farm in Uruguay where he canned and preserved his own fruits and vegetables.

My Links : Utility Heaters

Preparing Those Summer Carrots

Few people can resist a jar of homemade sliced or diced canned carrots. There simply is no beating the quality found in these types of carrots. Carrots are a fast growing crop and even if you happen to find it necessary to purchase your carrots at your local farmers market the cost is still very reasonable.

On the average you will discover that you need approximately 17 1/2 pounds of carrots after the removal of the tops to process a 7 quart load. If you are processing pints you will need 11 pounds of carrots to complete a load of 9 pints. At these figures a bushel of carrots without their tops would weigh about 50 pounds and your ultimate yield would be anywhere from 17 to 25 quarts. This is an average of approximately 2-1/2 pounds per processed quart.

When canning carrots the quality of your initial product is of vital importance. You should select small, firm carrots from 1 inch to perhaps 1-1/4 inches in diameter. Avoid the larger carrots as they are frequently too fibrous to can successfully.

Keep in mind that various pressure canners operate differently and have a diverse number of quirks associated with them so make certain to read your canner instructions carefully before beginning.

After you have obtained your carrots wash and peel them. Then rewash them one more time. Now according to your choice you should either slice them or dice them up.

There are several ways that you can preserve your bounty - either hot pack or raw pack. If hot packing your carrots cover them with water and bring it to a rapid boil. Simmer for approximately five minutes then fill the jars leaving a headspace of 1 inch. If you are raw packing your produce, merely fill the jars tightly with the raw carrots and again leave a 1 inch headspace. Place 1 teaspoons of salt in the jar for each quart of carrots as you add the hot water.

Place lids on the jar and process in your pressure cooker for about 25 minutes at 14 pounds pressure for pints and 30 minutes at 14 pounds for quarts. Since pressures and times may vary slightly check with your local extension office for the exact pressure and time necessary.

The complete process is simple and easy and you are assured of quality carrots throughout the upcoming winter months.

Copyright @2010 Joseph Parish

http://www.survival-training.info

By Joseph Parish

Related : Knife Store. LOWER Prices in The Same Item Home Security Safe Industrial Estates

My new Pressure Canner

I got my pressure canner today, rounding off my canning equipment. It is a Presto 23qt. pressure canner. Now it is practice time.

Thanks To : Kitchen Fitters

Pressure Canner

I have no idea if my pressure canner is working properly. Is this what it's supposed to do?

Tags : Buy Cheap Duvet Covers | LOWER Prices Welcome to Kettles Store.

First Time Canning! No Explosion.

Decided to purchase an All American Pressure Canner/Cooker... first time putting it to use.

Related : Benches Garden

Canning That Tasty Lobster

Image : http://www.flickr.com

During the Y2K scare I was determined to not only be really prepared but to do it in style. Now when I say really I mean really. I didn't want to just survive. I wanted to do it in a style that I was accustomed to. I went out and purchased a 30 plus foot motor home specifically for Y2K and proceeded to equip it with the finer things in life. I stocked up on bottles of red and white wine (This was really a good excuse I think), cans of crab meat and of course lots of canned shrimp and lobster. It was not until later after Y2K that I discovered exactly how easy and economical it was to can my own lobsters in place of purchasing those cans which were already done.

The procedure involved is really quit simple and I would like to present the some of the information that I learned in this article.

Initially of course you must either catch or purchase your live lobsters. Heat a large lobster pot of water containing 2 tablespoons of salt added to it for every gallon of water you use. Bring this water to a boil and quickly plunge your live lobsters into it. Proceed to cook them for approximately 20 minutes depending upon their size. You will know when they are finished by their red color.

When the cooking of your lobsters has been completed remove them and rapidly dip them into some cold water. Proceed then to remove all the meat from the lobsters and then wash it carefully. Drain the meat well when finished and dip it into a solution consisting of ½ cup of vinegar to two quarts of water.

Take the meat at this stage and drain any excess moisture from it. Next pack the meat into clean sterilized half pint jars. Complete the process by filling the jars with brine to within ½ inch of the top leaving room for expansion.

The brine should be made with 1 ½ tablespoon of salt to two quarts of water. I like to use sea salt for this. Process the jars in your pressure canner at ten pounds of pressure. Half pints should normally be processed for 70 minutes. Don't forget to properly adjust your pressure according to your altitude and the style of pressure canner you are using.

To reuse open the jars and rinse the lobster meat to remove the brine and salt. Flush it with clear water and you are ready to eat. The most difficult part of this canning procedure is making sure the lobster goes into the jars and not eating it first!

Copyright @2008 Joseph Parish

Thanks To : Heaters Store

Canning Vid 1.wmv

I have been busy this weekend. We are canning fresh veggies we have gotten from our local Farmers Market. We have been giving John a list of what we need and he has been faithful to get it for us, folks are great there!!! So me and Cait (my 19 year old daughter) have been canning green beans, tomatoes, carrots, and bell peppers. Yes my daughter knows how to prepare the food and how to process it in both a hot water bath and a pressure canner! Hope this encourages others to stock your pantry with good food.

Friends Link : Compare Price Store Stand Mixers Store. LOWER Prices in The Same Item

Frozen Turkey Converted to Near-Instant Dinner - A Love Story

Although this article is too late for your Thanksgiving Day preparations, there is yet hope for Christmas. My purpose for writing this is to illustrate how to cook a frozen turkey quickly. So I'll get right to it.

You will need:

1 Frozen Turkey (sized to fit a 22qt. pressure canner, about 12 lb.)

1 22qt. pressure canner

The process is simple. Take the frozen turkey out of the wrapper and place it in your pressure canner. There is usually a spacer included with your canner to hold items off the bottom of the pot. Please use it to forestall any problems with the turkey sticking to the bottom. Fill the pot with water until the bird is completely covered. Place this heavy thing on your stove and turn the heat to high. Bring this pot of water to a rapid boil.

While waiting (about 15 to 20 minutes), please review the instructions for using the pressure canner. These cooking instruments can be very dangerous if the proper procedures are not used. Once you are familiar with the use of your pot, you are advised to still be careful. Steam is very hot and it doesn't take long for it to burn you. Be very careful.

By now, the water should be boiling. Place the top on your pot and make sure it seals well by checking for leaking steam. Adjust as necessary. Once sealed, the pressure will start to build in the pot. My pot has a gauge on top that indicates the internal pressure. You need to be sure that your pot goes to at least 10 lb. of pressure, but 15 lb. psi is preferable. Once your pot reaches that pressure, the rocking weight will start to move. Monitor the pressure in your pot.

Once you have full pressure in your pot, start to time the cooking process. A frozen bird will be thawed and completely cooked in five or six minutes. After about 10 minutes you will have to pour the pieces out of your pot, so watch the time here. After 5 minutes, remove that heavy pot from your stove with extreme care. It is very hot and it's loaded with steam pressure. If it won't fit in your sink(mine does), place it on the floor and let it cool off for a while until the steam pressure drops off. I put mine in the sink and wait for a few minutes.

Once the pressure drops off to zero, carefully remove the top and you will have a fully cooked turkey in the pot. If it has a pop-up timer, that will be popped up to indicate that the bird is fully cooked. I recommend that you use a probe thermometer to double check the internal temperature of the meat. You should have a minimum of 165 degrees or more to be safe.

The down side is that, in the cooking process, the wing tips usually fall off because they are less thick than the body of the bird. They cook much faster, so the tips and the second joint of the wings are cooked longer than the rest. You are now ready to remove the bird from the pot. Extreme care must be used here. I begin by pouring the water out of the pot and save it in another pot for soup. Then the weight has dropped to just the weight of the bird and the pot. I carefully tip the bird into a roasting pan. At this point, I can begin to carve the bird for dinner or place it in the oven to brown a little. Before you do either, stop and remove the neck and the bag of internal organs that are left for giblets. They will come out easily now. When you have them out, the bird is ready to brown or to be eaten as is.

At this point, I recommend that you save the carcass after you carve up the bird. Place it in the water left over from the pot and boil it down for turkey soup. I place the neck and the giblets in too, but you might want to save yours for the gravy that is normally expected with a Thanksgiving Day dinner.

Please use proper care and caution when using a pressure cooker or canner. They are great tools to speed up the cooking process but they can be dangerous if used improperly. Read and follow all instructions carefully and then enjoy the results. Good eating!

See Also : Buy Cheap Dinnerware Sets Store | LOWER Prices Welcome to Refrigerators Store.

Canning Boneless Chicken breasts

Many people are intimidated by the idea of canning their own meats. This fear is unfounded -- canning meat is, IMO, one of the easiest things to can, especially using the raw pack method. In this video, I will show you how I take advantage of sales and put meat away for my family at a discount. If you are canning beef, you will be amazed at how tender and juicy the pressure canning process makes those less-tender (and less expensive) cuts. My favorite cut of meat to can are Round Steaks and London Broils (on sale of course). Besides saving you money, canned meat can also be a time saver -- as the meat is already cooked, whipping up a quick casserole takes only the time to assemble the ingredients and heat it up. Another advantage of canning meat is, you can do it any time of the year, including the winter when it's cold outside and it feels good to be in the kitchen working over a hot stove! : ) And if (okay, WHEN) inflation takes over, buying chicken breasts at a dollar a pound now (as I just did) and preserving them for later when they are $3 a pound is a great return on your investment so to speak. So don't be afraid -- get your pressure canner out and start canning some meat this winter. Canning isn't just a late summer and fall activity anymore when you add meat to your canning repetoire! Here is a website where you can find your location's elevation: www.daftlogic.com And here is a great blog entry I found with photos of canning chicken in case you want to copy the ...

Recommend : Glove Nitrile Kettles Store. LOWER Prices in The Same Item

Italian Green Beans-Food Network

Giada's Thanksgiving green beans with tomatoes, Parmesan cheese and basil This video is part of All Star Thanksgiving Special show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Get ready for the ultimate Thanksgiving as a Food Network All Star lineup of chefs gather to share their favorite recipes for the holidays with Rachael Ray, Emeril Lagasse, Alton Brown, Sara Moulton, Tyler Florence, Paula Deen and Giada De Laurentiis. Whether you're looking for turkey recipes, stuffing, side dishes, pies or other desserts, we've got you covered. Find great advice and Thanksgiving recipes to plan your Thanksgiving dinner menu.

Recommend : Knife Store. LOWER Prices in The Same Item Dynamic Windows Home Owner Insurance

Canning Green Beans With A Pressure Canner

Please visit me at www.homesteadgardenandpantry.com for more great information about home canning. Many thanks to Jay Ungar & Molly Mason for their kind & generous permission to use "The Farmer's Set" from the HARVEST HOME CD. Find out more about Jay Ungar & Molly Manson at http You can get a copy of HARVEST HOME at www.jayandmolly.com Green beans are a low acid food. The only dependably safe method of home canning low acid food is with a pressure canner. This video will show you how.

Recommend : Desk Lamps Store. LOWER Prices in The Same Item Vanity Light