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Hello Moderators I started a thread a couple of days ago about canning Yukon potatoes. Yesterday and today, I’ve tried to read the replies. I can get into the thread but I can not see the replies or who they are from or even the post I wrote. So thank you to those who replied. I’m not ignoring you. I just can not see who you are or what you wrote. YYY PS: I can see that there are 2 replies

Hi Everybody I found a great deal on Yukon potatoes today at a road side stand. I have read that they can be canned with their skins on. 1. Is this true? 2. What should I do to make sure they are really clean? 3. Should they be water bathed canned or pressure canned? 4. How long should they be processed? 5. I was thinking of cutting them in half to make sure they fit. Good idea? Bad? 6. Do you have any suggestions/hints for me? Thanks in advance. I’m open to whatever you have to say. YYY

Hi Everybody Two years ago on the recommendation of a couple of people here at Mrs S, I bought a steam juicer. I absolutely love it. Since that time, I have been looking for recipes for making wine out of the juice. I have found very little info about using steamed juice (let alone no recipes) for wine. (I’ve never made wine but think it should be fun). I just found the following site. It doesn’t tell everything, but it is at least a starting point. This is an old forum and some links may no longer work. I thought some of you might be interested. See the 4th entry http://mehuliisaproducts.websitetoolbox.com/post/making-wine-from-steamed-juice-4846489 YYY PS – If any of you know how to make wine from steamed juice, I’d love to see your suggestions and recipes and links. - Thanks

Hi Everybody I first saw these bandages on Youtube a couple of years ago. The video is made by Katzcradul. Start watching at about 3 minutes. It shows how she makes the bandages. https://www.youtube.com/watch?v=qeNfV7_8JmI Katzcradul made a 2nd video. It’s about the DOVE organization https://www.youtube.com/watch?v=ZFEJ7VQ6HYE KookingKorner also made a video on how to make the bandages. https://www.youtube.com/watch?v=WfWpyzLJbfE Hope this helps someone YYY

Hi There Jeepers I was talking about the molded plastic ones YYY

Hi Everybody I haven’t checked in for a while, but do still read every day. I just haven’t felt that I had anything to contribute or a question to ask. Maybe y’all already know this. I don’t remember seeing prices this low anywhere. Today I went to Walmart. They have Jar Boxes now. The pint size (they were sold out) was $10.97 and the quart size was $12.97. I don’t know if these were a special price or an everyday price. I’ll be going to another Walmart to try to find some of the pint size. If anybody knows of a better price, please let me know. Hope this helps YYY

Hi Everybody I would like to make and can juice. I have a Jack LaLanne Juicer, but several of you have let me know that the juice must be used immediately and can not be canned. I tried freezing it but with "yucky" results. So I have several questions. 1. I have read about and seen YouTube videos about steam juicers. Have any of you used one? Did you like it? Pros and Cons? Was it easy to use? They are pricey. Does it really matter whether it's made of aluminum or stainless steel?$?$ Any sources for lower priced ones? I've found nothing on Craigslist and/or Freecycle. 2. Should another kind of equipment be used? Same questions: Have you used one? Did you like it? Pros and Cons? Was it easy to use? 3. Are there other ways/methods of making juice to be canned? For some time now, I've had problems signing in and even responding to posts that I've started. So let me say ahead of time, thank you for your responses and advice. I hope this post shows up. YYY

Hi Igarden2 Thanks for responding. The BBB advises heating then straining to get the juice, but with the juicer, there is no need to heat the fruit first. I want to make sure the lack of "pre" heating does not affect the quality/safety of the juice. Does anyone have personal experience with this? Thanks YYY

Hi Everybody, I have a Jack LaLane Power Juicer. Can I can any juice I make with it? How long should I process it? Any other suggestions? Thanks YYY

Hi Everybody Ive been seeing Mangoes in the stores lately and plan to get some to can. I looked on YouTube to see how others are canning them. On most of the videos, people were saying that peeled Mangoes are slippery, so they are hard to cut into chunks. Then I ran across a video with a nice tip on cutting them (I havent tried this yet). I thought some of you might be interested. Do any of you have different suggestions? YYY

Hi Violet and CrabGrassAcres, Thank you for responding I did end up dumping the beans. I had planned to freeze them like CrabGrassAcres suggested, but they smelled different – not bad – just different. I will keep that freezing idea in mind for next time. Thanks again YYY

Hi Everybody I have a question about beans Last night I covered some beans with water to sit overnight. I had planned to can those beans today. Well today was an absolutely ridiculous day. From the time I woke up this morning, one unplanned thing after another came up and had to be taken care of. Right now, tomorrow is starting to look like it will become a repeat of today. I never did get to those beans. My question is, how long can beans sit in water before they become uncannable? (is that a word?) A few minutes ago, I changed the water they were sitting in. Is that enough? Is it OK to still can them? I might not be able to get to them until day after tomorrow – that will be 3 days of sitting in water. Do I need to dump them and start over? I normally let them sit overnight in water, then rinse them again, put them in jars, add seasonings and boiling water Thanks YYY

Hi Everybody, This is the first time I’ve canned peaches. They are good but mushy. Is there way to keep them firmer? I packed uncooked, skinned and sliced peaches into hot jars. Ladled an extra-light syrup over them and BWB processed them for 25 minutes. I left them in the pot 20 minutes after processing. All sealed. Should I have done anything differently? Thanks in advance for all suggestions YYY

Thanks Andrea That's exactly what I'll be doing this afternoon. Thanks again YYY

Hi Everybody, I have ½ of a small box of pluots (fruit that is a cross of a plum and an apricot). I’ve looked but can’t find a recipe for canning them other than as jam. I don’t want jam or jelly. Do I can them like plums? Thanks YYY

Hi again Everybody I “THINK” I’ve found the answer to my question in the 4th paragraph of this National Center for Home Food Preservation – UGA article (Using Pressure Canners): http://nchfp.uga.edu/publications/uga/using_press_canners.html "Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for the USDA published processes." I’d still like to hear what y’all think Thanks YYY

Hi Canned Nerd Thanks for responding. The weight is capable of 5#, 10#, and 15#. It looks like the following. http://www.goodmans.net/i/2320/mirro-s-9898-pressure-regulator.htm Thanks YYY

Hi Everybody I went to a yardsale today and bought an 8 quart canner (Mirro canner model # M 0598 11) and 37 boxes of lids. All for $3. The canner included a weight, a cooking rack and a gasket). On the internet, I even found a free manual I know that at one time a pressure canner had to hold 7 quart jars to be considered as a canner, but I think I heard recently that that number had been adjusted down to 4. Am I on the right track. This one holds 4 quarts. In the manual, I see it called a pressure cooker in some places and in other places it is called a pressure canner. It does not have the longer handles on one side that I associate with pressure cookers, but has the short handles on both sides that I associate with pressure canners. So what’s the verdict? A cooker or a canner? Thanks in advance YYY

Hi there I posted a thread about free e-books, and at least one member had a problem with virus alerts when she clicked on the link. I really don't want anyone to get a virus because of something I posted. I also posted the link in the "Are You Really Ready" link. Please delete it there also. Sorry YYY

Philbe, "Sort of caught, the quarts are a bit too big for two people's meal in a jar and the pints too small." I know this is awfully late, but what about using the 24 oz (1 1/2 pint) jars that are being sold now. YYY

Hi Everybody I found a free Shelf Stable Recipe book that some of you might like to have. Surprisingly, you do not have to give any of your information to get it. It’s in a PDF format. It was compiled by Food Storage Made Easy. http://foodstoragemadeeasy.net/fsme/docs/SHELF-STABLE-RECIPE-BOOK.pdf YYY

Hi Violet Thanks for responding. Maybe I'll just freeze the brisket. I want to keep the flavor. I don't want to spend that money and time and then lose the taste. I think I speak for all of us when I say, thanks for being around to make sure we can / preserve in the safest and most economical ways possible. YYY

Hi Everybody, Tomorrow (3-13-13) corned beef brisket will be on sale at Safeway for $1.99/lb. I'd like to buy a few packages to can. I've read that some spices change the taste when canned. I know that corned beef comes with seasoning packs. Will the seasoning in these packs change the taste of the brisket once canned? Does any one have any suggestions on canning corned beef? Which is better, flat cut or point cut? Thanks in advance YYY

Hi Sarah, Philbe and Violet, Thanks for responding I’m glad that I checked first. Since the way I was doing it before worked, I’ll just continue to do it that way. Thanks again YYY

Hi Everybody I have been storing crackers in mason jars and sealing with my Food Saver. I really like the Ritz crackers that I buy in the short stack packages. One unopened package fits into a 12 oz jar (with a little extra space at the top). They last at least 2 years - they get eaten by then. Recently I saw the following videos on YouTube about dry canning crackers in the oven. The guy that made the first video said that the crackers are good for at least 10 years. Have any of you tried this method? Do you know the true shelf life? Is this method safer? Dry Canning Crackers Another video on Dry Canning Crackers Thanks, YYY