My Canning Cellar

Thank you for visiting my canning cellar! Salsa! here’s the ingredients I used 10 lbs green tomatoes chopped 8 cups onions 2 teaspoons dried red pepper flakes 8 lg red peppers chopped 6 garlic cloves minced 1 cup dried basil 1 cup lime juice 1 cup lemon juice 1 cup apple cider vinegar 2 tablespoons salt 1 tablespoon cumin 4 tsp black pepper 1 tablespoon sugar I got 9 pints of salsa. For the sauce I used the same equipment I used earlier, only this time I did not chop the...

Pizza Sauce, Update on Evelyn's Jam What I used for equipment was my presto precise digital canner, my electronic postal scale, a dutch oven stovetop pot, a jar lifter, a canning funnel, a measure cup, a de-bubbler, a strainer, a wooden spoon, a dish towel, a vinegar soaked lint free cloth, small serrated knife. What I used for ingredients: 10 pounds tomatoes 3 tablespoons oil, and I had some store bought fancy oil that I used, fancy meaning it was an Italian flavored one that I bought...

Blueberry Jam! My friend Nancy generously picked and gifted us 4 pounds of blueberries. Evelyn plans on entering jam at the fair again this year, last year she won a blue ribbon for her raspberry jam. I measured the blueberries out into two bags of 6 cups each and froze them until she and I were able to do some canning. I had looked at the recipe I was going to follow to know how many to put in each bag. What I used for equipment was the Presto digital canner, a strainer, a dutch oven pot,...

Kori sent me a recipe for sweet tea jelly and I decided to make it using chai tea. Because I didn’t have the required liquid pectin, only powdered pectin, I thought I could substitute the powder. However, because the first pectin I saw in my cupboard was an already opened jar of low and no sugar pectin, I decided to use that. Don’t be me. Don’t mess with the science! I had to process that batch two times to try to get it to gel, adding more pectin the 2nd time. I’ve decided it’s going to be...

Plum Jam and Spicy Plum Sauce. I went by the recipe found in the Sure-jell brand of low or no sugar pectin. The difference in the makeup is the classic pectin requires a higher amount of sugar in order to set as the low/no sugar pectin will set without any added sugar due to the addition of dextrose in the product. So the pectins can’t be interchanged. What I used for equipment for the jam was a food processor, cutting board, measure cups, wooden spoon, paring knife, canning funnel, jar...

Canning last year's tomatoes! Here's how! I forgot to weigh the tomatoes that I froze last year, but I figure there were about 25ish pounds. To freeze, I simply rinsed them with water, cut off any blemishes, and froze in plastic bags. To use, what I did was pour each bag of tomatoes into a pot of hot tap water, just long enough for the water to allow easy slipping off of the skins. I saved the unblemished skins to put in my dehydrator, as I’ve read about many folks doing this and then...

This is season 2, episode 19, Pepper Jelly. This recipe was done on the water bath cycle of my digital canner, and of course you can use your regular water bath canner. For equipment I also used a dutch oven pot, pot holders, a canning funnel, canning jar lifter, a sharp knife, a cutting board, measure cups and spoons, my small food processor, and a towel. I always put newly processed jars on a towel no matter what table I use, not only to catch the water but also to avoid shocking the jars...

Welcome to my canning cellar, where my goal is not to tell YOU how to can, but rather tell you how ‘I’ can. I am an advocate of following guidelines such as stated by the National Center for Home Food Preservation, and I’ll put the link in the show description, although I also explore other canning groups and websites to study and sometimes copy tried and tested recipes. Like me, please do your own research to be sure you are confident in the safety of your home canned items. What I used...

Welcome to my canning cellar. My purpose is not to tell you HOW to can, but rather tell you how 'I' can. Please do your own research to find the canning processes that make you feel the most confident and safe. This is the original recipe as given to me to make 4 pints. 2 pounds green beans, washed, ends trimmed brine: 2.5 cups vinegar 2.5 cups water 1/4 cup salt into each jar: 1 teaspoon minced garlic 1 teaspoon dill seed 1/2 teaspoon red pepper flakes (will be kicky, can be left...

Welcome to my canning cellar! This is where I don’t want to tell you how to can but rather tell you how I can. Everyone has to do his or her own research and use the information that makes them feel the most comfortable and confident. I utilize the guidelines put out by the national center for home food preservation which I’ll link to in the show description. I do, however, research other tried and true canning ways and decide which seems safe to me and which don’t. So, season 2, episode...

French Onion Soup! What I used for equipment was a large dutch frying pan, a large stock pot, a cutting board, a sharp knife, a canning funnel, a de-bubbler, a two cup measure cup, dish towels, potholders, the jar remover tongs and I ended up needing 9 quart jars. I used the Presto digital canner, again not good with the planning, which meant I had to do this in two batches of four quarts with one quart left over for the next day’s lunch, and I used the pressure canning cycle. The...

Thanks for visiting my canning cellar. This is where I don't tell you how to can but rather just how I can. Of course everyone will use his or her best judgement after researching. http:/nchfp.uga.edu

Welcome to my canning cellar! What I used for equipment was a dutch oven pot, my Presto digital canner, a cutting board, a serrated lettuce knife, a canning funnel. What I used for the product was romaine lettuce, I can’t remember how much I had, but am thinking at least three bunches. I used 6 cups of apple cider vinegar, 2 cups water and 1/2 cup of pickling salt. I mixed the brine mixture together and let it come to a boil, then let it cool down. Then I packed the lettuce very tightly...

Welcome to my canning cellar, season 2 episode 12. I don’t tell you how to can but rather how I can. Please do your own research as sometimes I will stray off into untested territories, and by untested, I mean by the USDA or the National Center for Home Food Preservation. I sometimes will go by the results from experienced home canners. I had both white and brown rice and I canned them in separate jars as my husband prefers the white and I prefer the brown. The ingredients I used were...

Tomato Soup! tomatoes, probably 14 various sizes, whole, peeled, just top part of core removed 2 cups bottled tomato juice 1 onion, diced or minced as small as you'd like 9 tablespoons butter, divided 2 cups half and half 4 tablespoons flour 1 teaspoon minced garlic 1 teaspoon basil 3 tablespoons sugar 1 teaspoon salt 1 teaspoon pepper For equipment I used a strainer, a dutch oven pot, my immersion blender, a wooden spoon, my digital canner, and ended up using 7 pint jars with...

Home canned sloppy joes! The ingredients I used were 4 pounds ground hamburg, 2 cups chopped onions, 6 teaspoons Worcestershire sauce, 3 cups ketchup, 1/2 cup water, 4 tablespoons apple cider vinegar, 4 tablespoons brown sugar and 4 teaspoons prepared yellow mustard, not dry mustard. The items I used were my Presto Precise digital canner, a canning funnel, a de-bubbler tool, a vinegar soaked paper towel, a jar lifter, and 5 pint jars with lids and rings. I also used the largest frying pan...

Welcome to My Canning Cellar, Season 2, Episode 9.

Welcome to Season 2, Episode 8 https://www.walmart.com/ip/Salsa-Mix-Mild-3-Of-1-06-Oz-Pouches/124953903 https://nchfp.uga.edu https://www.streetdirectory.com/food_editorials/snacks/dips_and_sauces/history_of_salsa_sauce_the_mexican_connection.html

Welcome to my canning cellar! Some of these rutabagas were larger round than a big head of cabbage, and they weren’t easy to peel. My research told me to put them in boiling water to loosen up the skins, but I found the easier way for me was using my vegetable peeler. Not only did it work, it kept me from the extra step of waiting for the water to boil, parboiling for 5-10 minutes, and having to wait for them to cool to remove the skin. So besides the peeler, I only needed a cutting board,...

Season 2, Episode 6