I have a 12 day Mule Deer hunt coming up next week. In preparation, I was trying to come up with self contained meals in mason jars, to save on my finite cooler space. One of the first things I tho…

Canning meals in a jar is a great way to have delicious homemade prepared food ready to heat and eat, all right from your pantry shelf. It's one thing to use canning to put up

Canning lemonade is an easy way to have fresh lemonade right on your pantry shelf.

Pressure canning carrots is an easy way to preserve carrots for long term storage, and in the process, you're also preparing them for quick weeknight meals.

One of my favorite ways to save money on the grocery bill is to find things on sale now and preserve them for later. In my case today, I found high quality ground steak for just $3.49/lb, so I bou…

O.k I'm a canning fool today. Now I'm onto hamburger.Canning meat raw pack is sooo easy! I packed the jars full of raw hamburger .There is no need to add liquid to these jars so I just put the lid on. Next I placed them in my pressure cooker. I can fit 7 quart jars in my canner. When canning hamburger it needs to cook at 11 pounds of pressure for 90 minutes. If you are doing pints then it's 11lbs for 75 minutes. After the 90 minutes are up you turn off the heat, however, it does take a while for the pressure in your canner to subside. You just have to wait. Once the pressure is gone, you can remove the lid and carefully remove your jars. They should sit on your counter for 24 hours to cool. I've heard of people adding a tsp. of beef broth to each jar, but maybe next time. And, you can can burgers--form raw patties 1/2 inch thick-exactly the same size as the top of your jar. Stack them up and do not add any additional liquid. After canning for 90 minutes they only need to be warmed up to make a burger. Making meatloaf in jars. Use the 1 1/2 qt straight sided jelly jars. just mix up your meatloaf mix the way you normally would (but without eggs) cram it in the jar and process. Meatballs, the same way... Thanks for stopping by! http://www.facebook.com/pages/Suzi-Homefaker/157277567665756?ref=tn_tnmn

Canned Stew _______________________ In large bowls --- cut, chop or slice the following: Potatoes Carrots sliced Celery sliced Onion ch...

Preserving food is a fun and economical way to make fresh foods available year-round. Learn how to preserve your seasonal glut of fruit and veggies here.

A few years ago a friend gifted me a huge bag of fresh basil leaves from her farm so I quickly figured out how to make a large batch of pesto to freeze and preserve

Got extra fruits and vegetables from the garden? Preserve them for later use with one of these 4 methods.

Ground beef canning recipes are a great way to turn economical meat into a quick meal in a jar stored right on your pantry shelf. Ground beef is one of the most economical cuts of

This is a zippy poblano salsa recipe with many levels of flavor. I've been told you can't open a jar without finishing the entire thing.

Canning soup is an easy way to put ready-to-eat meals right on your pantry shelf. It's one thing to can up your garden produce in neat jars, each one beautifully preserved in glass from the

Bean soup is the classic use for “leftover ham” . It happens to be a staple to many, it’s comforting, its delicious and it you reminds you of home. So why not can it up and have r…

How to Freeze Fresh Tomatoes

Oven canning, or the process of preserving foods using your oven, is another way to join the canning craze. Of course, you’ll want to stick to dry foods with this process but for these items, oven canning can be very efficient. In addition, the very nature of using your oven helps to keep out unwanted […]

I told you I was going to attempt Vicious Sweet Tooth’s Vanilla and Nectarine preserves, and so here we go. She has some good tips on canning, and of course my mother and I recently made som…

Canning gives you the option to preserve foods when they are in season. Here are basic canning tips to help you get started if you are new to canning.

This is pretty good. I think it could use a little tweaking and it would be even better. Like maybe more sugar it calls for 1 tsp maybe use 2, sugar makes tomato based food taste a little better. Maybe a few more spices, garlic, and basil. Maybe even sub a jar of spaghetti sauce for 2 cans of tomatoes. But it is worth trying, then make it your own by what you decide would be yummy. Goulash Mix 1/2 C dried minced onion 11/2 tsp salt 11/2 tsp chili powder 1/2 to 3/4 tsp pepper 1 tsp sugar 3 C elbow macaroni (I just used what small pasta I had) Layer ingredients in jar in order given. Tag: 1jar goulash mix 11/2 lbs ground beef 3 (141/2 oz) cans tomatoes 1 C water In a large skillet brown and drain fat off ground beef. Add tomatoes and water, bring to a boil. Add jar of mix cover and let bubble and simmer for about 20 minutes stirring occasionally.

Canning meals in a jar is a great way to have delicious homemade prepared food ready to heat and eat, all right from your pantry shelf. It's one thing to use canning to put up

Got an abundance of tomatoes in your garden? Here are six great reasons why you should freeze your fresh tomatoes before canning them for the ultimate gardening hack.

Last weekend I helped a friend preserve his massive amount of cucumbers as dill pickles. He grew these cucumbers himself. After they are h...

This is an authentic German Rotkohl recipe I received from a friend when we were living in Germany I modified to make safe for canning. If you would prefer not to can it, but just make it to serve, see my recipe here. This is a spicy, sweet, tart cabbage dish and makes a great accompaniment to German foods such as Wiener Schnitzel or Sauerbraten. Gather your ingredients Top cabbage mixture with brine RECIPE Ingredients 1 head red cabbage, cored and roughly chopped 2 large tart apples, cored, peeled and roughly chopped 1 large sweet onion, peeled and chopped 1/2 cup water 1 1/2 cups apple cider vinegar 1 cup sugar 1 tbsp. salt Place in a spice bag (or piece of cheesecloth tied with kitchen string) 1/2 tsp. whole peppercorns 1/2 tsp. whole allspice 1/2 tsp. whole cloves Method Place all ingredients in a large stock pot. Cover and bring to a boil over high heat. Reduce heat to medium, and stir well. Cook approx. 5 minutes, or until cabbage is wilting but not soft. Strain cabbage mixture from brine using a mesh colander placed over a large bowl, reserving brine. Using tongs, fill jars with cabbage mixture pushing down to pack somewhat tightly. Evenly distribute brine over cabbage mixture in each jar, leaving 1/2-inch head-space. Wipe top of jars with vinegar, and top with rings and seals. Process in boiling water bath or steam canner 20 minutes. Remove jars and let cool 24 hours on a kitchen towel on your counter-top. Jars are sealed when button in the middle of the top is depressed and doesn't move. Store in pantry up to one year. Opened jars need to be refrigerated. Tips: If product is too tart for your taste, add a bit of sugar when heating to eat. Yield: 5 pint jars Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Canning grapefruit provides you with a preservative and metallic free, full flavored fruit in a jar. Learn how to can grapefruit in water or a simple syrup solution.

Piccalilli

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

Pressure canning mushrooms creates a clean tasting product. A recipe card for how to can mushrooms is included, making it easy for you to reference later.

The recipe for the Best Classic Kosher Dill Pickle is the one that delivers pickles that are genuinely the best classic dill pickle you can recall from your childhood. This simple recipe will make tasty, real Classic Dill Pickles at home.

Freezing bone broth from chicken, turkey, beef, lamb, or other types is simple, and it's a great way to preserve nourishing, nutrient-rich bone broth at home without special equipment. At this point, most people know

Learn how to make your own strawberry preserves with this super simple strawberry preserves recipe (includes canning directions!)

This is my best friend Fiona. She's awesome. A few weeks ago she called me all excited because she had found a deal on a large bag of c...

Yeah, I know it's still winter. And preserves are probably the last thing on your mind right now. However, I was at Sam's Club a while ago and they had lovely bags of nectarines they were selling. You may not know this about me, but I have a compelling weakness for stone fruits. Peaches, nectarines, plums, cherries... I devour each equally. Seeing as how it was late February, one could say it had been a considerable amount of time since I'd had any stone fruit. And the nectarines looked amazing, I couldn't resist. I grabbed a bag. I ate most of the bag, but by the time I was done, I had 4 left. As always when I have leftover fruit, I began to rack my brain for ideas of what to do with it. Fruit recipes are some of my favorites recipes. I love fruit in pies, cakes, cupcakes, salads, marinades, paired with meats, paired with cheeses, you name it. I turned to the fridge to see what I had on hand- And saw a package of blackberries I'd recently bought because they were on sale. An idea began to dawn. It'd been ages since I'd made homemade jam. It was decided. And that's how this recipe came to be. I know I've discussed this before, but Jessica don't eat commercial jam. Sorry folks, but it's gross. Gross with a capital G. I'm sorry if you love commercial fruit spreads, but I can't get past the artificial flavors. They don't taste as much like real fruit as the homemade stuff. Sometimes, there's even an almost bitter, or alkaline flavor behind the fruit flavor. I don't know what causes that. I suspect it's probably the preservatives I'm tasting, and I think I taste them because I don't eat them a lot. Whatever the cause, I just make homemade jams, jellies, or preserves. I make a jar at a time, out of whatever fruit I have on hand. It takes about 25 minutes. It's easy, not that time consuming, and that jar lasts forever in the fridge. And that's exactly like this recipe. Well, I actually ended up with 2 small jars but that's only because the jars were small. This recipe will easily fit in a pint-sized mason jar. By the by, do you know the difference between jam vs. jelly vs. preserves? Jelly is strictly made from fruit juice. The fruit mixture is cooked, and then the fruit is strained out. Jam on the other hand is made with all of the fruit. Jam and preserves are technically the same thing. It seems people tend to call a fruit spread a "preserve" if the fruit is crushed but there are large chunks in the spread. Jam tends to be a term reserved for a spread where the fruit chunks are smaller and mashed more evenly into the spread. Now you know :-) So, I got all my fruit out. FYI- I know I said I had 4 nectarines, but I bought a couple fresh ones for the pictures. Yes, so, I had my nectarines. I had my blackberries. For this spread, I peeled the nectarines and chopped them up. I also felt like I didn't have enough blackberries, so I added some frozen. I added some sugar and some lemon juice, and away I went! I cooked the mixture for about 25 minutes. The fruit begins to break down and the mixture becomes really thick. So thick in fact, that it will coat the back of a spoon. That's how you know it's done. I poured the mixture into jars and allowed them to cool. And just like that, we have preserves :-) A jar of this should last at least 3 weeks in the fridge. Alas, mine did not last that long as I used a cup of it to try to make a frosting that failed (more on that later!). And that was the end of the preserves. Womp womp :-( Oh, I fully plan on making more this summer. Only with local farmer's market fruit, and LOTS more of it! Do try this recipe friends. If you are a fruit-lover, like me, you'll be head over heels for this deliciously fruity spread. I truly have Spring Fever folks. Yesterday, the hubby and I received our wildflower mixes in the mail. I want to plant them now! With our weather here though, patience is a virtue. Plus, the area where we are going to plant the wildflowers is a mess. Fallen trees, wild weedy shrubs, and branches everywhere. Not to mention, the soil needs to be tilled. We are hoping to get the area cleared out this weekend with the help of the hubby's dad. One of our big purchases this Spring is going to be a tiller, so we still need to get that too. I'm hoping the area is cleared by around the 15th so we can plant those flowers. After all, the bees will be here a month after that and we want to make sure they have some food! Something tells me it's going to be a busy weekend :-) That's it for me today! Have a great Thursday everyone! Ingredients (makes ~1 pint): 4 nectarines, pit removed, peeled and chopped 3/4- 1 cup blackberries 1/2 cup granulated sugar 2 tbsp lemon juice Directions: 1. Combine all ingredients in a sauce pan over medium heat. Cook for 20-25 minutes, stirring occasionally. As you stir, try to mash some of the fruit roughly with your spoon. Preserves are done when the mixture thickly coats the back of a spoon. 2. Pour preserves into jars and allow to cool completely before storing in the fridge. Preserves will store for up to 3 weeks. Printable Recipe If you liked this recipe, you may enjoy these- Easy Raspberry Jam Spiced Blueberry Jam Peanut Butter and Jelly Muffins Linked to: Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party

Canning is a great way to preserve your garden or local, seasonal favorites. Are you making these canning mistakes that cost you time, money or your health?

In this tutorial, we’ll learn how to can meat safely at home. Canning meat is a great way to store it at room temperature.