First-time adoption expenses Canner!

Thanks Mom for the great gift ... In this video we are printing a recipe canned pickled carrot Metje.

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TestCanner.mpg

It 'important to check the pressure Canner is in good working conditions that we close the harvest season for our vegetables. Here are some ideas on what

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Home Canning Basics - Part 2 - Two Types of Canners

Visit me at http www.homesteadgardenandpantry.com and every day for smallholdersdaily.blogspot.com Boxing Part 2 of 5 items at home plate. Part 2 deals with the two types of canners, jars, bands, lids, canning common terms and methods of packaging.

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Tasty Summer Snacks For Kids

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Children can be very picky eaters. When I try removing them vegetables. When you try to mix with something they love find a way to choose again. Other foods like spaghetti or pizza, sometimes it will also be the ingredients in them that do not want.

Our children can not eat food that I hate - but we are a way to provide them with food they love to eat healthy and find them. During the summerspend all their time outside the pool or the playground. This requires the need of snacks to keep their energy levels.

Fruit Cups

Cut a variety of fruit that your child will love and mix them together in one pot. If you give them apples, peaches and other fruits large, because they cut into fun. Fruit cups can be special to be able to enjoy for breakfast or as a snack in the afternoon.

Cookies

Nochild can resist cookies No matter what type they are. Them a little 'healthier, you can use Splenda instead of sugar. They also help you to do. It 's a great way for them to earn and biscuits to connect with you at the same time.

Sandwiches

This is another large plate of food that children can not resist is a way to be truly creative. Making grilled cheese, turkey, ham, or Bologna. If you can try to get some lettuce or tomatoes to add. If you do not like this then try toput some carrots, celery, raw broccoli and even on their plates next to them. To make them more interesting, cut sandwiches into fun shapes, so no crust and give them something for their vegetables in. This makes the dip taste much better.

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Home Canning Basics - Part 5 - Pressure Canning

Please visit http www.homesteadgardenandpantry.com and every day at smallholdersdaily.blogspot.com This video is Part 5 Basics Home Canning and is presented in two parts - I & II. Pressure canning is a safe and economical way to preserve food. Many people have anxiety when learning to use the pressure. This video addresses some of those fears and explain the safety features of modern pressure canners.

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23 qt Presto pressure canner Deluxe

* 23 qt. * * Double Deluxe Gauge Canner like boiling water for jams, jellies, pickles and sauce * Regular Mason jar capacity: 24 half-pints, 20 pints, 7 / 4 * Use regular and smooth top ranges * Warp * Includes heavy duty aluminum canning kitchen / rack and instruction / recipe book available on eBay! cgi.ebay.com

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Turkey Soup

A quick shot of some soup that I canned still boiling inside the jars after they were done processing in the pressure canner.

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Choosing a Filet Knife

Filet knives are one of the most important knives in your kitchen arsenal. They vary in length from 4 inches to 9 inches and provide a great tool for preparing poultry, beef, pork and, of course, fish. There are a few tips and guidelines to follow when choosing a fillet knife to ensure you find the right knife for you.

First, look for corrosion resistant stainless steel; not all stainless steel is corrosion resistant. Yes, stainless steel is stainless but not stain proof. This will make the purchase of the knife a bit more expensive, but it will also increase the life expectancy of the knife and provide a better cutting edge over time; look for a carbon steel blade as they tend to last longer than other materials and have great durability.

Next, you will need to determine what you will be filleting; this determines the size of the needed blade. If you are a novice or beginner chef choose a versatile length around 6 or 7 inches. For those of us who are more experienced using blades and fillet knives choose the length best suited for your endeavor. Small fish and tenderloin cuts can be achieved through the use of a smaller 5 inch blade; large fillet mignons will need a longer blade as they are thicker and will provide a good weight for cutting the thick meat. Ultimately, the decision should apply to your needs.

While length is important, the blade needs to be flexible as filleting requires thin and oftentimes cramped cutting. Fillets are perhaps the most artistic cuts found in the kitchen and the flexible blade helps to ensure their presentational qualities. This is fairly simple; the thinner the blade the more flexible it is. Keep in mind that thinner blades are also more prone to bending if you are cutting foods like beef, pork and game animals such as venison.

The handle of the knife should be comfortable and easy to grasp. Typical or average blades have a wooden or inert plastic handle which is good for decreasing the weight of the knife. These materials are also more prone to becoming slippery when wet and can lead to a knife slipping. Rubber handles, found more often in fish filet knives, are great for reducing the slipping effect. Remember that the blade first and foremost needs to be comfortable for you; a carver using a less than comfortable blade is a recipe for an accident.

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Pressure Canning blooming beans

Green beans boiling in the jar after removing from pressure canner.

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Grandma's Canned Sausage

During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal.

Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties until they are firm similar to the way my grandmother did it or you can fry the sausage up and let it crumble and then fill your jars up.

With the second way you would fry some of the sausage until it started to separate into small pieces and then can these pieces for use in gravies or casseroles. Here are some tips to follow when attempting this on your own.

You should omit any use of sage from your recipe if you decide to mix your own sausage. When canning your sausage the sage will tend to make it taste bitter. I generally use very little herbs and spices in my mix and that also includes the use of my favorites such as garlic or onions as they will actually become stronger tasting when your product is canned. Instead you could use a little bit of hot red pepper, salt, black pepper, some thyme or perhaps a bit of marjoram to season the sausage that you plan to can.

When selecting the meat make certain to choose 2/3 of lean meat to about 1/3 fat in order to make the best canned sausage that you can. You would can your sausage in the same manner as you would ground meat except that you will make small patties and cook it until it's very well done.

Unlike ground beef you can use the fat from cooking the sausage to actual can it in. Be certain not to fill the jar too full, 2/3 full is plenty enough for it. Pour the grease in and make sure that it covers the sausages. You may wish to melt some extra lard to use for covering the sausages in the jar. Keep the lard or grease very hot while it is waiting to be poured into the jar.

Lastly, you will want to adjust the lids onto the jars and place then into a pressure canner set for 10 pounds of pressure. For pint jars cook for 75 minutes and quarts for 90 minutes.

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Barbeque Smoker Definition: A Freak Of Technology That Uses Temperature Controls With Smoke

Barbeque smoker. Definition: a freak of technology that uses temperature controls with smoke regulators to smoke food, leaving an explosive taste in the process.

Barbeque smokers enhance the flavor of barbecue food (i.e. steak, vegetables, and hamburger patties) using wood. Bbq smokers include many different types, ranging from the simpler ones that feed no more than a family of five - to smokers that feed a contingent of 100 people. Brinkman smokers and the Bradley smoker are two examples of bbq smokers that have been around for some time.

Smoker grills use all different sorts of power. Some smokers are run with electricity, some with natural gas, and others with just plain wood. Before beginning a barbecue, grillers must become acquainted with the proper smoking temperatures needed to cook the smoker recipes. The smoke produced must be no more than 230 degrees Fahrenheit, and must be maintained at this temperature or else it will be overcooked. Wood is used on these grills to produce heat and smoke, which envelop the food with richness. The Brinkmann smokers come with a door so you can add wood anytime you need to, unlike the weber grills. Usually, electric smokers work in this manner.

Remember, bbq grills are grills that create smoke.
If you aren't an aficionado, rather, a novice dedicated to learning extensive facts about bbq, know this. Barbeque machines such as these are very versatile as well. Adjust your smoke temperature to a low setting, and you could even dry wet towels off with it (not recommended!). The versatility of this machine allows for a safe and enjoyable grilling experience. Knowing this, why not purchase a Bradley smoker, pick up some Bradley smoker recipes at your mega bookstore, and acquaint yourself with these smokers? Don't worry, the Weber company won't be jealous! Isn't it about time you smelled that wonderful, mouth-watering aroma only a smoker grill can produce?

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23 qt Presto Deluxe Pressure Canner

* 23 qt. * Deluxe pressure gauge * Doubles as a boiling water canner for jams, jellies, pickles, and salsa * Regular Mason jar capacity: 24 half pints, 20 pints, 7 quarts * Use on regular and smooth top ranges * Warp resistant heavy gauge aluminum * Includes canning/cooking rack and instruction/recipe book BUY IT ON EBAY !!! cgi.ebay.com

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Fondue - Types of Fondue and Restaurants That Serve It

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Several years ago, I worked for a company that had a corporate office in Belgium, and some Belgian employees came and visited our local office on a business trip. As I was chatting with one of them, the subject of fondue came up. I offhandedly mentioned this favorite fondue restaurant of mine, and raved about the delicious chocolate fondue dessert.

Across his face came a look of incredulous horror. He had the same expression I must have had when I saw spam sushi in Hawaii for the first time. For him, the only proper fondue was cheese fondue, and a chocolate fondue was just a wrong, unnatural thing. Any notions of Americans being a savage, uncultured and decadent people must have been confirmed in his eyes.

Nevertheless, we have chocolate fondue, and I am forever grateful for it. Specifically, we have Konrad Egli to thank, a Swiss(!) chef who created it for New York's Chalet Swiss restaurant in 1964. He had earlier already started to popularize the more traditional fondue through his restaurant by featuring both the cheese style and the method of cooking meat cubes in hot oil (Fondue Bourguignon).

Well, with the introduction of the chocolate element, the craze really took off. Fondue became a popular menu item at American dinner parties throughout the 60's and 70's, and is starting to become popular again.

Fondue originally came from the mountains of Switzerland, where poverty-stricken peasants had little to sustain them except for Gruyere cheese, bread loaves and lots of wine. Poor peasants. Making do of these meager ingredients, they combined them to create what became the traditional fondue, melting the hard cheese with the wine in a communal earthenware pot, and taking turns dipping the bread into the tasty mixture.

Fondue Bourguignon, on the other hand, was a French creation. Born out of necessity, a medieval monk by the name of Johann du Putzxe came up with the idea. He worked in the vineyards of Burgundy and needed a convenient way to have lunch while he harvested the grapes. A pot filled with hot oil set nearby where he could dunk & cook tasty morsels of meat while he worked was the solution.

Today, there are several different kinds of fondue sets available on the market. There are burners that are heated by tea lights, butane, alcohol & electricity. For cheese and chocolate fondue, a traditional pot called a caquelon is used. This is typically made from ceramic or earthenware. An enameled iron or copper pot is used for Fondue Bourguignon.

If you don't want to deal with the mess and hassle of making fondue at home (the fondue pots can be difficult to clean after a meal), there are many restaurants that specialize in fondue that you can go to. My favorite, La Fondue in Saratoga, California, is whimsically decorated, with a romantic, slightly gothic ambiance that looks like the kind of place La Cirque du Soleil would go to for lunch.

Many styles of cheese fondue are available, such as Mediterranean (cheddar, beer & sun-dried tomatoes) and Stinking Rose (Swiss, wine & garlic). For the Fondue Bourguignon, exotic meats such as wild boar and ostrich are offered, as well as tasty dipping sauces.

The chocolate fondue, though, is to die for. Along with your choice of chocolate (milk, bittersweet or white) and flavorings (Amaretto, Irish Cream and others), you can dunk in pieces of snicker bars, marshmallows, strawberries, apples, bananas & sponge cake.

Bring a large appetite when you come here, so you have room for all the delectable courses.

If you would like to experience the fun and novelty of fondue yourself, here is a selection of fondue restaurants that may be in your area:

The Melting Pot - 70 restaurants in locations all across the country

Boiling Point Fondue - Woodinville, WA

Café Fondue - Merrillville, IN

Dante's Down the Hatch - Atlanta, GA

Der Fondue Chessel - Keystone, CO

Fondue Fred's - Berkeley, CA

Fondue Room - Mount Clemens, MI

Forever Fondue - La Jolla, CA & San Diego, CA

Geja's Café - Chicago, IL

La Fondue Bourguignonne - Sherman Oaks, CA

The Magic Pot Fondue Bistro - Edgewater, NJ

Mona Lisa Fondue Restaurant - Nampa, ID

Potpourri Fondue Restaurant - Mentor, OH

Simply Fondue - Dallas, TX

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Nancy Today: Canning attic how to

How to can pumpkin: filling jars

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Canning Greens - Home Vegetable Garden

Vegetable Garden Canning greens with a weighted-gauge pressure canner. Visit The Bayou Gardener in Avoyelles Parish Louisiana - Cajun Country at www.thebayougardener.com

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Crawfish Etouffee - A Louisiana Classic

Try this recipe and find out why Crawfish Etouffee is a favorite dish in Louisiana.

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Home Canning Tomatoes

Tomatoes are probably the most popular food item grown in gardens. Usually there is an abundance of this crop once they begin to ripen. Home Canning Tomatoes is one way to ensure that the overstock of produce will not go to waste. By canning your own tomatoes you will also be able to enjoy the flavorful taste of you home grown tomatoes long after the season ends.

Ways to Preserve Tomatoes

There is an assortment of ways to preserve tomatoes. They may be canned, frozen or in some cases even dried. The most popular way of preserving tomatoes is to canning. This versatile method allows you to utilize the canned tomatoes in a variety of techniques that can be used later to make soups, chili or stews. Who wouldn't want that same great fresh tasting flavor even in the cold winter months?

Preparing Tomatoes for Canning

Only a stainless steel pot or saucepan and stainless steel utensils should be used when preparing tomatoes for canning. Because the tomatoes have such a high acidic value, using any other type of pot may result in bitter tasting canned tomatoes that have a less than desirable color about them.

Canning Tomatoes Safely

It is important to remember that in order to ensure safety tomatoes must be canned correctly. Only choose disease free, fresh firm tomatoes for canning. Tomatoes tend to be a high acidic food item. Boiling Water Bath Canning or Pressure Canning methods are the recommended processing technique to be used when home canning tomatoes. According to some sources using a pressure canner may even yield higher quality flavor with more nutritious value. Either however, is an acceptable means of preserving tomatoes.

The USDA recommends that all home canned tomatoes be acidified prior to canning to ensure safety from botulism. This is achieved by adding 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart. Using pints, add 1 tablespoon lemon juice or 1/4 teaspoon of citric acid.

Processing times for hot packed crushed tomatoes in water bath canning is 35 minutes for pints and 45 minutes for quarts. If using a pressure canner the processing time is 15 minutes for both pints and quarts. You must be sure to set the dial gauges on the pressure cooker to 11lbs. of pressure and the weighted gauge should be set at 10lbs. of pressure.

Following these instructions should assure the quality of taste when Home Canning Tomatoes. Just think about how happy you and your family will be this winter when you are enjoying the same great flavor you had this summer.

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Pilgrim's First Thanksgiving Fare

It's not Rocket Sallet... until it is.

Vegetables and organ meats shared a split personality for the Pilgrims in the 17th century. On the one hand, they're dainty morsels, served with verve and flair on the noblest of tables; on the other hand, they're the bits that are left to serve the poorest of the poor. Let's save offal for another day - there's a great haggis controversy bubbling up in food history circles...I'll keep you posted. But back to vegetables.

I'm sure you all remember back to the third grade when you learned that the natural world is divided into animal, mineral and vegetable. And that's exactly what a vegetable was in the 17th century - that whole large category of trees and vines and shrubs and grains and shrubs and reeds and cetera - not just the plants you grow for your plate (like at the first Thanksgiving).

If you grow it in your garden, particularly your kitchen garden, then it's an herb. Cabbage is an herb. Carrot is an herb. Rosemary and rue are herbs. Parsley, sage, thyme - herbs. Turnip, asparagus, skirret - also herbs. There are sun-categories of herbs, often overlapping: pot herbs, sweet herbs, physic herbs, herbs for strewing, and of course, salad herbs.

The Pilgrim's salads were made of herbs. Like so much else in the 17th century, there is a hierarchy of herbs, too. Cabbages, kales and coleworts (we know then as collards) - common, definitely food of the poor. Easy to grow, easy to keep, good for a long time in the garden, keep well after they harvested. Cabbages are also considered to be 'windy' - Nickolas Culpepper compares them to bagpipes and bellows...not dainty, even then! Garlic is considered to be 'poor man's treacle' - good for whatever ails the poor. It's also generally assumed that the poorer sorts are doing more physical labor, and therefore have more heat, hotter digestion, or decoction of their food. (That's Doctrine of Humours in 25 words or less!)

Asparagus, artichokes, broom buds, sapphire, purslane (not the nasty garden weed - proper garden purslane), cowslips, gillyflowers are all dainties. Beancods - plain ole green beans to us now - dainty. Potatoes are a dainty - that's gonna change, but not until the 18th century.

Lettuce is a salad herb, too, just not necessarily the first thing you think of for salad. It seems to travel back and forth between the dainty and the common. Just like now. Think of the difference between iceberg lettuce and baby Bibb. There are other leafy greens betwixt and between dainty and common. Arugula, known as rocket to 17th century Englishmen (and hence, rocket salad), spinach, endive, beets... If the technology is working for me today, (Buddy, I'm counting on you for backup!) there is a lovely image of a second year beet. But, wait a minute, aren't beets red things that grow underground - this are large and green and waving in the breeze - and what's with this second year business?

Side-bar on beets: what we now call Swiss chard is the beet of the 17th. What we now call beets is the beet root, or Red Roman beetroot of the 17th century. How did it become Swiss? I haven't a clue, but it doesn't happen until the 19th century. As for the chard part - that comes from the rib in the center of the leaf, which harkens back to the card in the cardoon....Why hasn't anyone written the Secret Life of Beets?
Perhaps in my copious free time....Beets form seed in their second year, so you have to hold a few through the winter to get more beet seeds.

Salads are usually boiled. Eating raw plants was sometimes fashionable, was sometimes disdained. Generally, cooking food made it more artificial (meaning very artfully), which wass a good thing for the Pilgrims in the 17th century because then it is improved by the hand of man. Cooked food was also supposed to better for your digestion.

So if boiled green beans or spinach or endive or Swiss chard have ever turned up on your table, then you have been making boiled salads unawares. In the 17th century Dutch cookbook The Sensible Cook there are recipes for boiled salads, and then there are recipes for various herbs, like boiled cabbage and boiled cauliflower that are not called salads, just a dish of....

So much for theory. Soon - Thanksgiving recipes.

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Home Food Storage - What Should We Store?

In our efforts to become prepared for any situation, accumulating home food storage should be close to the top of our to-do list. Most of us know that food and water storage is essential should a natural disaster strike, employment be interrupted, or a health pandemic strike that requires families to be isolated from each other for an unspecified amount of time. Once we know what might happen, and we desire to become prepared, we then ask ourselves, how much water do I need, and what food items should I be storing in conjunction with my water supply?

Water is probably the most essential part of a home food storage system. A person can survive longer without food than they can without water. According to the American Red Cross, the minimum amount of storage should be 1 gallon of water per person per day. With that said, more accurate recommendations would be 3 gallons of water per person per day (this allows for cooking and proper personal hygiene). Credible on-line sources also encourage people to have a 10-14 day supply of water for all persons in your household (the American Red Cross only recommends 3 days).

Water should be stored in a cool dark place away from direct sun light and heat sources. Water storage tanks, barrels, and other food-grade containers are best for water supplies in large quantities. For more convenient and simpler storage, containers such as 2-liter plastic soda pop bottles (avoid milk and juice containers) are recommended for water storage when properly cleaned with soap and water and sanitized by liquid bleach. Commercially packaged water sources are also good for storage supplies but should be used by the expiration (or "use by") date. Keep purchased water in it's original packaging, and do not open until needed. When storing your own water supplies, be sure to date the container and rotate every 6 months. Treatment is usually not necessary if the water supply comes from a city utility. If it is from a well or other non-treated source, then follow the FEMA specifications for treatment with non-scented liquid household chlorine bleach.

For long-term food items, many experts will recommend the following: wheat, white rice, corn, sugar, pinto beans, rolled oats, pasta, potato flakes, apple slices, non-fat powdered milk, and even dehydrated carrots. Most of the products previously listed have a shelf life of 20-30 years when stored in appropriate containers and when kept dry and at room temperature or cooler (75F/24C or lower).

Appropriate containers include #10 cans, foil pouches, PETE bottles, and/or plastic buckets (for very dry longer-term storage items only). These contains, along with oxygen absorber packets, will allow for the longest shelf life possible for your longer-term food storage products. The amount of foods to store is relative to your situation, but the goal for your family should be to put together a 1-year supply of food (where possible).

For shorter-term food items, you should store what you normally eat, up to around a 3 month supply. Once you have accumulated an adequate short term supply, you will need to rotate your items regularly to avoid spoilage. You may also want to consider purchasing a pressure canner for meat storage, as well as a vacuum sealer to allow the storage of other short-term dry goods (such as chocolate chips, nuts, raisins, candy bars, or just about anything else in your pantry). With this type of storage, shelf life could be as high as 3 years if the foods are kept cool - a good rule of thumb when considering your food reserves: the higher the storage temperature, the shorter the shelf life.

As your home food storage reserves increase, more space within your home will be needed. Besides the garage or basement, some other places to store your food and water could be closets, under beds, stairways, or tables, attics, storage units, etc. Good sturdy shelving in a basement or garage is also recommended. Where possible, keep storage containers off of cement floors (this has been a recommendation for years, but evidence is still scarce as to whether or not direct exposure can cause contamination). The key with food storage location is that the temperature remains fairly consistent (and within the recommended guidelines), and direct sun light and heat sources are far away from the storage area.

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Canning Ham With a Pressure Canner

Preserving cubed ham by using a pressure canner. All low-acid foods MUST be canned this way.

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All American Pressure Cooker/Canner

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First time application burden canner!

Thanks MOM for the great gift... in this video we're pressure-canning a pickled carrot recipe from Metje.

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Food Safety Tips

Three Main Rules for Food Safety:

o Keeping everything clean in the kitchen area

o Keeping cold foods cold

o Keeping hot foods hot

Beware of hidden dangers:

o Spoiled Food

o Food Poisoning

Spoiled food is easy to spot since it usually looks and smells bad, but food poisoning is another story. Food poisoning is a bacteria that cannot be tasted, seen, or smelled. The following points will help keep a person safe:

o Always use paper towels when working with, or cleaning up after raw meat and even vegetables. Vegetables maybe shipped from other countries and some of their safety standards are not as strict as the United States.

o Keep pets out of the kitchen while cooking, especially if they are generally outdoor animals.

o Keep kitchen linen's washed regularly since bacteria tends to hang out in sponges, towels and cloths that are used over and over. Throw out dirty or mildewed dish sponges or clean in dishwasher.

Your clean kitchen:

o Clean with soap, that says "antibacterial".

o Wash hands with "antibacterial soap".

o Always wash hands, utensils or anything that raw meat or vegetables were around.

o Cover any skin cut or opening with bandage or gloves or protective plastic of some kind.

o Any cutting boards other than wood are the safest for cutting raw foods on because they are less porous than wooden boards.

o Do not mix raw meat with cooked meat because this could transfer bacteria. For example, do not take raw hamburger out to the grill to cook and put cooked ones back on the same plate.

Hot Foods

o Bacteria will thrive at room temperature or in lukewarm food, so do not allow hot foods to be at room temperature for more than two hours; to keep hot foods hot that means keep it above 140° or higher.

o Never partially cook or heat perishable foods because during cooking, the food may not reach a temperature high enough to destroy bacteria.

o It is necessary to roast meat or poultry at 325° or above.

o When reheating leftovers; stir often until steaming hot at 165°. If there are, any doubts about leftover foods throw it away because it is not worth getting sick over.

Cold Foods

o Since bacteria can thrive at room temperature then it can grow in foods that are suppose to be cold as well, so the same rule applies don't leave out for more than 2 hours at a time.

o Always take perishables foods home and refrigerate immediately.

o Foods chill faster when space is allowed between them when stocking refrigerator and freezer. In addition, divide into smaller amounts in shallow containers helps to chill faster.

o It is a good idea to buy a refrigerator thermometer to make sure your refrigerator is cooling at 35° to 40°. In addition, use a freezer thermometer to check that your freezer is staying at 0° or colder. If the power goes out do not open the doors. Food will be good for up to four hours and maybe a little longer depending on the circumstances.

o You should not thaw foods at room temperature, but if you do cook immediately at the correct temperatures. The same thing applies if you thaw foods in the microwave.

Check out these tips and more at http://www.cristiescookin.com.

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Pressure Canners - What Are the Differences Between Water and Pressure Canners

If you are into canning your own fruit or food, then you most likely know that there are several different ways you can go about canning. The three main canning methods available are water bath canning, steam canning and pressure canning. Each of these different methods has their own advantages and disadvantages. You are about to see that they aren't all equal and in actual fact water bath canning can be used for only a small variety of foods, whereas pressure and steam canning is suited to a much wider variety of foods. Knowing this in advance will ensure that you don't end up buying the wrong canner in the near future.

Water bath canning is perhaps the most basic and limited of all the canning methods. Water bath canners are only able to can food that has high acidic levels. This includes things like acidic fruits and vegetables, such as jams, jelly and tomatoes. Only a very select few vegetables are very acidic and the remaining have very low acidic levels. Another limitation of water batch canners is that they are limited in terms of how hot they get. The maximum temperature possible with a water canner is 212F. This isn't a problem if you are canning high-acid fruits, but to effectively can other fruits and vegetables you will need a canner that can reach much higher levels. Why is the temperature important? You canner needs to reach a certain level in order to kill all the bacteria in the food you are canning. If you don't then the bacteria will remain and this can be a danger to your health.

Steam and pressure canners can reach a maximum temperature of 250F, which is more than enough to kill all bacteria in low acid vegetables and meat. This is the main advantage of using a steam or pressure canner over a water bath canner; being able to reach such a high temperature means that canning just about every kind of fruit or vegetable or even meat isn't a problem with these canners. The difference between a pressure canner and a steam canner is minimal. They are almost identical with the only major difference between them being that pressure canners are much larger and usually have some kind of tray or additional devices which makes canning easier and faster. Other than this they have the ability to can the exact kinds of fruits, vegetables and meat.

Which canner you buy really depends on how serious you are about canning. If you are just starting out then a water bath canner might be just right for you, but anyone who is experienced or plans on taking up canning full-time should consider purchasing either a steam or pressure canner. The ability to reach much higher temperatures makes it possible for steam and pressure canners to can almost every kind of fruit, vegetable and even meat out there. The downside is that these canners are a little more complex and more expensive. If you are still unsure as to which one you should buy, try making a list of all the kinds of things you plan to can and if you find that the bulk of them are fruits, then a water bath canner is right for you; however, if your list consists of both fruits, vegetables and meat, then only a pressure or steam canner will fit your needs.

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Pickling Peppers: No Water Bath

So here is 1 way to pickle peppers without having to use a canner or pressure canner. You do have to store them in the fridge after you are done and will last about 4 months from what I have read/seen. So this way is good for smaller amounts of canning that you will eat soon anyways. Here are the links to the Alton Brown recipe from Good Eats. Check it out for detailed quantities on his recipe ingredients. Part 1 www.youtube.com Part 2 www.youtube.com

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How to Safely Preserve Food With Home Canning

With people awakening to the importance of their local food supplies, home preservation of food, primarily with home canning, is getting popular again. Home canning helps people store more of their local foods and allows them to enjoy superior quality, especially when compared to supermarket food, which can, quite honestly, be from anywhere.

When the growing season is going gangbusters in your area, you can affordably save the bounty of gardens and farms and enjoy the food for up to a year. Instead of buying one little basket of strawberries at the roadside stand, get the whole flat and make jam. For about the same price as buying jam at a store, you will get a superior product that tastes wonderful. 
 
Convincing people of the benefits of home canning is usually not difficult, but the process of preserving food does intimidate people. They worry they won't do it right and food poison their families. But I can assure you that, as long as you follow the directions, your preserved food will be safe and delicious.
 
There are two primary methods for canning: A boiling water bath and the pressure canner. All beginners should start with the boiling water bath method. If you never work your way up to using a pressure canner, that's fine. You can put up many kinds of fruits, jams, relishes, and preserves with just the boiling water method.
 
How do I know which canning method to use?
 
The type of food you wish to preserve determines which canning method you use. Foods that are high acid can all be preserved with a boiling water bath. This is because the acidic chemical composition of the food makes it a poor environment for the bacterium Clostridium botulinum to grow. This bacterium is the source of the deadly botulism toxin. With the concern about botulism mostly absent from high acid foods, the temperatures achieved within a boiling water bath are sufficient to destroy other bacteria and mold spores that may be present.
 
High acid foods are fruits like apples, peaches, berries of all kinds, cherries, pears, apricots, plums, and so forth.
 
For foods with a low acid or nonacid chemical composition, the Clostridium botulinum bacterium and its toxins can grow and even thrive. Therefore, you must preserve such foods in the higher temperatures of a pressure canner that can destroy botulism toxins.
 
Low acid foods are fish, poultry, meat, and most vegetables like potatoes, carrots, corn, peas, peppers, cucumbers and so forth.
 
Although vegetables are low acid and must be preserved in a pressure canner, you can preserve them in a boiling water bath by pickling the food. Pickling involves using a vinegar solution that boosts the acidity of the food. This is why cucumbers and other vegetables can be pickled and canned with a boiling water bath. Pickled products are perfectly safe when processed in a boiling water bath.
 
What about canning tomatoes?
 
Tomatoes are a borderline fruit that possess some acidity but are not quite a high acid food. Tomatoes can be canned safely in a boiling water bath with a little vinegar added. I have successfully canned tomatoes in a boiling water bath, and they were fine. However, the pressure canner does a superior job with tomatoes. The vinegar step can be skipped, and the preserved tomatoes come out with better color and nutrition when processed in the pressure canner.
 
If you are interested in canning, I recommend starting with the boiling water bath. The big kettle and rack can be purchased for roughly $20 at almost any discount store or grocery. Making jam is a great beginner project. The little boxes of powdered fruit pectin available everywhere the canning jars are sold contain many recipes for jams and jellies along with canning directions.

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Do You Need Some Help With Your Recipes?

Recipes written in accordance with a classical Russian cooking book which was called "The book about tasty and healthy cuisine" but with some practical comments. Most of the recipes were divided by the seasons so you can cook what is freshest, cheapest, and most flavorful at any time of the year. Recipes are not free in a monetary sense. You may have to pay to buy a good recipe book, and you still have to buy the ingredients.

Cook at medium heat (about 275?) about 10 minutes or until meat is brown but still moist and tender. Drain and put the meat mixture into a large bowl. Cook for about 3 to 5 minutes, stirring frequently. When the sauce is warm, the dish is done. Cooking skin-on chicken means you have to avoid the potential flare ups caused by burning chicken fat.

Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy. Cook, stirring until well blended and warm. Cooks/Chefs read recipes all the time. It's a source of inspiration.

Cooking at home is one sure-fire way to plan and keep track of calories, portion sizes, nutrients, and all of that other good stuff. Unfortunately, many people avoid cooking at home either because they feel that their cooking skills are not up to par, do not have the time, or prefer the taste and quality of meals eaten out.

Cook until tender in salted water; place in 6 x 10 inch baking dish. Mix together grated onion, horseradish, mayonnaise, salt, pepper, and water. Cooking times are fast for vegetables, its best not to leave them unattended. For more tips on how to grill vegetables see Grilling Tips .

Cooking with wine, beer, sherry, and spirits can greatly enhance the taste of some dishes, acting as a flavor conductor to heighten the taste of all the ingredients. Cook until the mixture begins to colour at least five minutes. When it begins to brown around the edges watch it carefully as it will then darken quite quickly.

Cookie recipes are another fun treat to bake and decorate. Try a new sugar cookie recipe and give batches of cookies as Christmas gifts this year.

Apple pie is still a favorite dessert in America. It certainly is in my family. Apple is one of the best and most popular dessert fruit. It lends well to almost any dessert made with it- baked, stewed or fried. Applesauce, sour cream or both?

Add them to your cake recipe box. Add the minced meat and cook over high heat until it changes colour, breaking it up with a fork. Scatter with flour and cook, stirring for 3 minutes. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Add the salt and spices and mix. Add tomato, chillies and mint. Cover and cook over low heat until mutton is tender, stirring occasionally. Add cinnamon, saffron and some aromatic herbs.

Instead of having to crunch your way through a tough apple or unripe banana, you can simply take a few gulps of your yummy smoothie juice! Instead of making traditional French toast, we give it an aboriginal flair by using bannock bread with birch syrup and wildberry compote.

Vegetarian dishes include tasty Portobello mushrooms with garlic mayonnaise, pan-fried Asian dumplings with dipping sauce, couscous and veggie salad, and many others. Among the dessert recipes are the ones for making brownies, cookies, chocolate cake, apple crisp, and a remarkably easy pumpkin pie. Vegetarian recipes are also provided as well as simple recipes and tips from users of the website. The site also has a useful section on herbs and spices (described separately in Intute).

Fatty foods starve your engine while proteins and carbs give it high octane performance. The more energy you have to burn the better your game becomes. Fats help to make a baked product tender. It is the fat that makes pie dough and biscuits flaky and makes other baked goods light and airy.

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