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

Hi again Everybody,

First, Violet, thank you for saying my food is OK to eat. I know you are only stating the truth, but I still feel so relieved.

When I decided to move here, I saved every dime to have the money to build up my pantry again, as fast as possible. I had also decided to put all that money into meat because the prices were going up so fast, and I felt I could get every thing else at on-sale prices and at a slower pace (I'm pretty satisfied with how that's progressing). The thought of losing all that money made me C-R-A-Z-Y.

I should have paid more attention to the heat and the big difference in the spinning, hissing and jiggling. Before this my Mirro 22 quart would do a lot of hissing but the jiggling and spinning would be a lot less.

I don't know if I need new ones or not, but I will feel better if I order and use a new weight and gasket.

Thanks all y'all. I feel so much better.

YYY

Hi again Everybody,

Below is the thread from 2006 where I talked about being told about the difference in canning at different altitudes. It also shows my “misadventure” during the very first time I pressure canned.

http://mrssurvival.com/forums/index.php?showtopic=16802&hl=canner+ace+hardware

YYY

Hi Everybody,

Thanks for your replies.

I just got in. I've been so worried that I didn't even take my coat off before checking for responses.

Even though Violet has not responded yet, can one of you tell me if the food is safe to eat even if the temperature was too high?

I'm willing to deal with overcooked meat (from too high of a temperature), but the thought of losing all that meat has me dragging.

Thanks,

YYY

Hi Everybody

Last summer I moved to my new location. Before when I canned, I always had to use 15 lbs of pressure. Now in my new home, I use 10 lbs of pressure. I do remember that when I first started canning, I was told that canning at a high elevation (old location) was different from canning at a lower elevation (new location).

Here in my new location, the weight just spins, steams and hisses constantly (without stopping the whole time). Until last night, this did not bother me because as I said above, I was told that canning at different elevations was different. Then last night on another board, I read, “the weight jiggles and lets off steam only a few times a minute, not constantly.”

Now I’m super worried. I’ve done quite a bit of canning meat since I’ve been here. The weight spins, steams and hisses constantly, not just jiggles and lets off steam only a few times a minute. Almost everything has sealed, and I’ve eaten some of my food with no ill effects. I’m concerned about the safety of my food. Is it OK? Should I be doing something different?

YYY

To all my canning Friends,

I hope you have a very happy whatever you celebrate !!!

YYY

Hi Everybody

I did a search on this, but I haven't found an answer.

Can I preserve store bought cranberry sauce? If so, how? One can is too much for me to eat.

Thanks in advance

YYY

Hi Everybody,

Thanks to all y'all for trying to help me.

I finally got the book. I just wrote a few days ago asking about Jackie Clay, and then I heard about this free book on Kindle.

What I finally did was uninstall Kindle for PC and then I reinstalled it. Then everything moved along very smoothly. I guess there was a glitch somewhere in the download. Of course it could not be operator error (just kidding).

A couple of questions:

1. Now that I have Kindle on my computer, can I copy the downloaded books to a CD?

2. Can I print them out?

Anyway, thanks again

YYY

Hi Cat

Thank you for responding. I have downloaded Kindle many times, but when I try to download the book I want, I get the following message: “we did not find a Kindle device or a reading app that supports this item registered to your Amazon account” Even though it says this, my name is showing up on the page.

I’ve been clicking on "Buy Now With 1 Click". Is this the right place?

Should I tell it that I want to borrow the book for free or should I become a prime member?

It is 3:16 am. I’m too tired to deal with this anymore tonight. I’ll check in again tomorrow.

Thanks for any help you can give me.

YYY

Hi Everybody

I read on another forum that Amazon/Kindle has one of Jackie Clay’s books for free (Canning Basics) today (Dec 4) and tomorrow (Dec 5).

I signed up for the free Kindle that can be read on my computer. I’ve tried for the past hour to download Jackie’s book. I must be doing something wrong, but I don’t know what it is. HELP !!

I can see that I have downloaded the free Kindle application successfully, and this will be the first time I’ve tried to download a free book.

I’m posting this in WWW and Are You Really Ready and Preserving the Harvest so that some knowledgeable person can help me.

Thank you in advance

YYY

Hi Amishway Homesteaders

I just saw your recipe from last July for Martha's (Amish) Hot Pepper Butter. (http://mrssurvival.c...showtopic=46157 ).

In the recipe, you wrote, “Grind up peppers (without seeds)”. Are you saying to grind up dehydrated peppers or are you saying finely chop fresh peppers?

A dense question, I know. But today is one of THOSE days.

Thanks in advance,

YYY

Hi Everybody

Thanks for your replies. I'm glad that I checked here before I spent the money.

Thanks again

YYY

Hi Everybody

I am thinking about buying Jackie Clay’s book, Growing and Cooking Your Own Food. I’m also considering her book, Pantry Cookbook.

If I buy one or both of these books, I can also get a free book. Of the free choices, I’ve narrowed it down to Food Storage or Pressure Canning.

http://www.backwoods...ay-special.html

Do any of you have any experience with any of these books? Did you like them? Not like them? Why? Are there PDF copies of these somewhere on the net so I can look at them before I buy? Are there any that you feel are better?

Lots of questions, I know, but I’d really like to know what you think.

Thanks in advance

YYY

Hi Everybody,

I went to Big Lots today, and they had the 6 pound 12 oz cans of Ranch Style brand Beans for $2.50. There were only 2 of these left. I bought one, and the person I was with bought the other.

I’d like to open the can and divide it into smaller portions. How can I do this? Freeze them or what ???

Thanks in advance

YYY

Hello Friends

I just wanted to say HI !!! I truly, truly missed all y'all. I was checking in 3, 4, 5, 10 times a day to see if y'all were here. I felt lost.

Now I feel normal again.

YYY

Hi Everybody,

I went to Grocery Outlet today. They are trying to get rid of their pumpkins (Halloween is over) and have marked them as FREE !!! If you have a Grocery Outlet near you, check them out.

Hope this helps someone.

YYY

Hi Everybody

I have had Microsoft Office 2003 for a while. I have been unable to use the Outlook feature because I keep getting a message that the OUTLLIB.DLL is missing.

I tried uninstalling Office and reinstalling it. I’ve looked and I can see the OUTLLIB.DLL file, so I tried having MS Office repair the problem. I’ve googled the problem and tried the suggestions that were given, but nothing has worked.

Does anyone have any ideas?

Thanks in advance

YYY

Hi everybody,

I was given 25 - 30 small plums today. I plan to use this recipe: http://lipsmackinggoodness.blogspot.com/2008/10/canning-plums.html

Is it OK? Do I need to add any lemon juice or any thing else?

Thanks in advance

YYY

Hi again Everybody

I have been canning for approximately 6 - 7 years. But with this move, I feel like a newbie.

My new location has lots of water all around (Pacific Northwest). I googled the elevation and read that it varies from 450 - 800 feet. When canning, do I now use 5 lbs of pressure or 10 lbs of pressure? I used to use 15.

If any of you have a Mirro canner, can you tell me how to take apart the ball jiggler thing to lower the amount of pressure? I still can not find a lot of things - like the manual for the canner.

Thanks in advance.

YYY

Thank you Violet

YYY

Hi Mt_Rider and Violet

Thank you for your replies

Violet, how much lemon juice should I add to each 8 oz jar?

Mt_Rider, I should have been more clear. I'm meant to say "What can I use "any" fruit skins for? Juice - How? Jam/Jelly - How?

Thanks in advance

YYY

Hi Everybody

During my travels through the internet today, I found a site with hotline phone numbers to different food, preserving and food safety companies. I thought some of you might be interested.

http://clark.wsu.edu/family/hotlines.html

Hope this helps someone

YYY

Hi Everybody

As I said in my other post, I am having way too many senior moments. I think that my pulling up roots and moving 2000 miles may have a lot to do with it.

I still haven't received all of my stuff which includes canning notebooks, etc. I'm too afraid to not be doing something for what may be coming so I am still trying to prepare.

I am canning beef chuck. I always brown it in a tiny bit of cooking oil - without seasoning - and because I wash the meat before I brown it, there is usually some fluid in the frying pan. Should I add some of this liquid to each jar. I know I always fill the hot jars with meat, add boiling water and beef broth granuals. I just can't remember if I add a spoon of the pan liquid or not to the jars.

I'm putting the browned meat in the frig for tonight and will finish canning it tomorrow. I don't want my hard word to go for not. I will also put the pan liquid in a separate container.

Thanks in advance again,

YYY

Hi Everybody,

I seem to be having a year long senior moment.

Two weeks ago at a yard sale, the woman giving the yard sale had just been given 20 or so Asian pears by her father (he had just picked them off his tree). When he left, she asked me if I wanted them. Of course I said yes. I came home and put them in the crisper of the refrigerator and promptly forgot about them until about an hour ago.

I googled a canning recipe for them on Simply Canning. I know I've read here on Mrs S that I can use the skins for something but I can't remember what it is. HELP !!! Please tell me what I can do and give please me a recipe also.

Thanks in advance

YYY