Granite Ware 21-1/2-Quart Steel/Porcelain Water-Bath Canner with Rack
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.
For more information relating to survival visit us at http://www.survival-training.info
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I recently read an article in the newspaper where they say the prices of bananas are on their way up similar to those of meat, dairy and wheat related products. The latest estimates say that these processes are to rise at the tune of thirty six cents per pound more then last month. The companies that import the fruit have stated that these prices will continue to increase throughout the remainder of the year due to increased transportation costs.
During the 2005 hurricane season the prices of bananas rose to an equal level that it current has escalated to and we have currently not encountered any adverse weather that would generate the rise.
To many people bananas are considered an integral part of their diet and as these prices raise less and less people will continue to consume this healthy fruit. We can not take and reduce the cost of bananas nor can we tell you how to maintain a whole banana for future use but we can tell you how to take these tasty fruits and make them into something that is just as tasty - Banana butter. So while the price is still a bit on the reasonable side you may wish to consider making some of this emergency supplies while you can. This recipe will make approximately 6 to 8 pints of banana butter for your family.
Ingredients
3 cups of mashed banana. Three cups is approximately equal to 10 to 12 bananas
1/4 of a cup of lemon juice
1/2 of a cup of minced maraschino cherry
7 cups of sugar
6 ounces of liquid pectin
Step by Step
1. Measure the three cups of freshly mashed bananas in a saucepan.
2. Mix together the lemon juice, maraschino cherries and the sugar
3. Bring the mixture to a rapid boil and continue to boil for 1 complete minute
4. Stir the mixture continuously to prevent sticking
5. Remove from pan from the heat and stir the pectin into the mixture
6. Mix all the ingredients well
7. Ladle the completed butter into sterile hot jars and immediately seal
8. Process the jars in your boiling water bath at least for ten minutes per pints.
This may be of some help with the prices of bananas on the rise. At least your family can still enjoy the flavor of this wholesome fruit.
By Joseph Parish
Copyright @ Joseph Parish
For more information relating to survival visit us at http://www.survival-training.info
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If you plant a garden every summer season and looking for a way to use up some of your excess garden vegetables, this is a great southern relish recipe to make.
You will want to store your jars in a cool and dry place when finished. If you like to give homemade goodies as gifts, this makes a great gift to those on your gift giving list.
Supplies Needed: Water bath canner, canning jars, seals, rings, jar lifter, funnel and a ladle.
Chow Chow Relish Recipe
2 pints carrots, cut into slices
2 pints small sweet pickles
3 pints lima beans
1 head of cabbage, cut into pieces
4 pints cauliflower, chopped into pieces
2 cups water and celery juice
3 pints celery, chopped into small pieces
3 pints red and yellow sweet peppers, diced
1 pint of onions, chopped
1 pint canned yellow corn
8 cups granulated sugar
4 cups white vinegar
4 teaspoons table salt
In a large stock pot with hot water, cook the peppers, lima beans, cabbage and cauliflower until they are fork tender. Drain water and set aside. Using the same stock pot, cook your celery in 2 cups of boiling water until it's fork tender. Drain celery juice into a bowl and set aside. Add celery to the first vegetable mixture.
Drain sweet pickles and reserve juice for later use. Add sweet pickles and drained onions to vegetables and mix well. In your stock pot, combine the granulated sugar, white vinegar, sweet pickle juice, celery juice, 2 cups of water and table salt. Bring this mixture to a boil and then stir in the mixed cooked vegetables. All this mixture to come to a boil and boil for 2 minutes. Turn off heat.
Ladle relish into clean, hot and sterilized jars. I like to use wide mouth pint-sized jars for canning relish. This recipe will make approximately 15 pint jars.
Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. Shelly and her husband are avid gardeners and love to can their harvest for future meals. You can visit Shelly online at http://www.workathomebusinessoptions.com or her Shakin 'N Bakin recipe blog for additional home canning recipes at http://wahmshelly.blogspot.com
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During the summer months, I look forward to canning my own homemade strawberry and blueberry jams. People often tell me that they don't get into canning because they think it's too hard, however, one of the easiest things to can is homemade jam.
For the following recipes, you will need some jelly or half-pint sized canning jars, seals, rings, and a water bath canner. If you have a jar lifter, silicone spatula and a funnel, they would be useful too, but not necessary.
Easy Strawberry Jam Recipe
3 cups fresh strawberries, caps removed
3 cups granulated sugar
1 envelope of fruit pectin (Sure-Jell)
Fruit Preparation: Wash and remove the caps from your fresh strawberries, place them in a medium sized saucepan.
Stir in 1 cup of granulated sugar and bring the mixture to a rapid boil and boil for 4 minutes. Stir in the second cup of granulated sugar and bring it back to a boil and boil for an additional 3 minutes. Finally, stir in the remaining 1 cup of granulated sugar and contents of 1 envelope of fruit pectin, bring mixture back to a full boil and boil an additional 3 minutes, stirring constantly. Remove pan from the burner and let it cool down for 10 minutes, stirring mixture occasionally with a nonstick silicone spatula. Spoon mixture into hot clean jars and seal. Process the jars in your water bath canner for 10 minutes.
Easy Blueberry Jam Recipe
4 1/2 cup fresh blueberries, crushed
2 tablespoons lemon juice
7 cups granulated sugar
2 envelopes of fruit pectin (Sure-Jell)
Fruit Preparation: Wash and drain fresh blueberries in a colander and then measure out 6 cups and place them into a bowl. Using a potato masher, mash down the blueberries until you have 4 1/2 cups of crushed fruit.
Place fruit in a large stock pot. Stir in the lemon juice and then add in the granulated sugar, one cup at a time. Cook mixture over medium-high heat and bring it to a full rolling boil and boil hard for 2 minutes, stirring constantly with a nonstick silicone spatula or spoon. Turn off the heat and skim off any foam that has developed on the top. Stir in the liquid fruit pectin until mixture is combined.
Spoon mixture into hot clean jars and seal. Process the jars in your water bath canner for 10 minutes.
Shelly Hill has been working from home since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and trying out new recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or at http://wahmshelly.blogspot.com for additional free recipes and cooking tips.
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Perhaps you have a garden and have a few leftover vegetables you do not know what to do with, or perhaps you would love soups for the winter but do not want to go to the expense of buying them. For some buying soups may not be an alternative because of food allergies or intolerances, in our family that is the case, making it an attractive alternative to can my own soups for the winter.
Soup Canning Safety
There are a few safety tips to keep in mind when canning your own soups, first of all and most importantly, soups must be canned in a pressure canner. You may see recipes posted all over the Internet for soups that are canned in a water bath canner, my advice to you is not to use them, the only safe way to can a soup is in a pressure canner. This is because the majority of ingredients you will use in soup will be low acid ingredients, this includes vegetables and meats. Low acid ingredients must be canned in a pressure canner to reach the high temperatures that prevent the risk of food born bacteria.
According to the National Center for Home Food Preservation, when canning your soup you cannot add milk, thickeners (including things such as rice or barley), oils, or anything flour based such as noodles to your soups. It is only safe to can clear soups without these ingredients. You may not puree your vegetables and you should not add zucchini which has no clear canning guidelines at this time.
Easy Soup Canning Recipe
While this may seem to make canning your own soup a bit complicated really it is not. You can make your soup base with a meat or veggie stock add veggies, beans and a bit of meat then add anything else you wish to add to it when you open it such as noodles or thickeners.
According to NCHFP all soups made by these guidelines can be canned at 11 pounds pressure for 60 minutes for pints, and 75 minutes for Quarts. All ingredients should be cut up into relatively small cubes and all pieces should be close to the same size. Meats should be trimmed of all fat and lean, and should be precooked before adding to a soup to be canned. Wash your jars and lids and keep them hot till you fill them. When you fill your jars you should add your cut up foods first using a slotted spoon filling the jar to half way, then fill the jar the remainder of the way with the hot soup liquid.
Provided you follow the above instructions you may add pretty much anything to your soup. Keep in mind that seafood requires additional processing time (100 minutes) but may also be canned according to the same instructions.
Thrifty Hearts provides practical solutions for Frugal Families, Patty Getz has been helping families get more for their money since 2000. For more money saving tips and advice visit our website and forums, or stop by our blog!
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During the fall season, we love to visit our local fruit orchard and pick our own apples so that we can make some homemade apple chutney.
We enjoy using this chutney as a sandwich spread or as an addition to our homemade chicken, turkey and tuna salads. If you are using it as a salad spread, cut your mayonnaise or salad dressing in half and replace the other half with the chutney.
This recipe requires the basic home canning equipment: half-pint or pint-sized mason jars, water bath canner, jar lifter, seals and rings, ladle and a funnel.
Apple Chutney Recipe
2 quarts apples
2 teaspoons lemon juice
2 lbs. seedless raisins
4 cups brown sugar, firmly packed
1 medium onion, finely chopped
1 cup sweet red peppers, finely chopped
2 red peppers, finely chopped
1 clove of garlic, crushed
2 1/2 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons ground allspice
1 teaspoon curry powder
2 teaspoons table salt
4 cups white vinegar
Apple Preparation: Wash, peel, core and chop your apples, sprinkle with 2 teaspoons of lemon juice to prevent darkening; set aside.
In a large stock pot, combine all of the above ingredients, one at a time and stirring in between each addition. Over medium heat, simmer the mixture for 60 to 85 minutes or until the mixture has thickened. Use a nonstick silicone spatula to stir the mixture every 10 minutes.
Once mixture is done cooking, ladle it into hot and clean mason jars, leaving a 1/2" head space. Use a soft cotton towel and wipe the rims clean before placing the seal and ring onto your jar.
Process jars in your water bath canner for 10 to 15 minutes or according to manufacturers instructions. Once they are done, carefully remove them from the water and let them cool in a non-drafty area of your kitchen. After 2 hours have passed, recheck your jars to make sure they have all sealed properly.
Shelly Hill has been working from home since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and trying out new recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or at http://wahmshelly.blogspot.com for additional free recipes and cooking tips.
Article Source: http://EzineArticles.com/?expert=Shelly_Hill
http://EzineArticles.com/?Canning---How-to-Make-Homemade-Apple-Chutney-Plus-a-Recipe&id=3513588
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