Category: Canning Food Preservation

Canning Venison

Apr 30, 2018 | Canning Food Preservation, Canning Tips, Tasty Bites

Meats, poultry and seafood are low acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the bacterial cause of botulism. These foods must be pressure canned for safety. A story recently shared on the Carolina Canning Facebook page and the Cooperative Extension Los Angeles Facebook page details the medical calamity (botulism) that can result when a...

Cakes and Breads in Jars – Are They Safe?

Apr 30, 2018 | Canning Food Preservation, Canning Tips, Tasty Bites

Recipes for canned breads and cakes as gift items seem to appear each year around Christmas time. While they look attractive and are unique for gift giving, these products are not shelf-stable and cannot be safely stored at room temperature. Canned breads and cakes are typically made by pouring batter into glass canning jars and baking them in the oven. Once the cake or bread is done, the...

Want to Ferment Vegetables? Start with Sauerkraut

Apr 30, 2018 | Canning Food Preservation, Canning Tips, Tasty Bites

What is fermentation? During sauerkraut fermentations, lactic acid bacteria change vegetable sugars to acids and flavor compounds. Commercial sauerkraut may be fermented by naturally occurring...

How to Can Soups

Apr 30, 2018 | Canning Food Preservation, Canning Tips, Tasty Bites

Question: I want to know about pressure canning soups. I usually make chicken soup with large egg noodles. Is it okay to add noodles at the time of canning or will they get mushy? I have never...

Canning Thanksgiving Specialities

Apr 30, 2018 | Canning Food Preservation, Canning Tips, Tasty Bites

Do your friends and neighbors have pumpkin or hard winter squash on hand? Do they have lots of cranberries? How about turkey? They may want to have that goodness at Thanksgiving or throughout the...

Acidifying Pressure Canned Tomatoes

Apr 30, 2018 | Canning Food Preservation, Canning Tips, Tasty Bites

“My recipe for raw packed tomatoes with no added liquid provides both boiling water canning and pressure canning options. Do I really need to acidify the tomatoes if I use the pressure canning...