Violet

Have you thought about buying used on ebaby ? They seem to have quite a few for about $8 each. I would sew them, but I am swamped with work.

No, we do NOT suggest either storing eggs or cheese in those manners.

It often becomes more mild tasting as it sits.

Interesting that "Frank" has only this one post on the whole site...... Let him "can" butter, but we all follow USDA guidelines and want to survive. That is why we are called Mrs. Suvival, I think !

Cat, you really should NOT be opening those jars of food unless they are acidic fruits ! Do not open any low acid foods. Toss the jars and all. Do not flush or put down the garbage disposal. No pets should be allowed near any place you would bury the jars. You can get botulism from opening them. Not only can you inhale it, it can drip on the counter, etc. A pinpoint amount can kill a person plus a whole city of about 65,000 ! If it gets inside a cut, it can also kill or paralyze you. Please, don't put yourself at risk over some jars. It is not worth it.

Yep, we are TERMINAL !! I am still canning after 38 years. The bad thing is I am a huge enabler, too !

You are welcome !!

They should be pliable and leathery. You "condition" fruits. Place in a glass jar or a clear plastic container or bag. Let sit, and you shake the fruit daily. If you see any moisture or condensation on the jar, then put back on the dryer. Do this for a week to check for dryness.

Andrea, how nice to get the kiwi free ! Way to go. Kiwi are green, a good holiday color. Will you make some and give for gifts ? I am not canning, but making quilts and aprons.

You must process quarts of meats for 90 min. for not 10 min. Where did you get the processing times for the 10 min. ? Ten min. will not kill botulism. Please, bookmark this site and use their information. It is considered the leading authority on safe food preservation. http://nchfp.uga.edu/how/can_home.html You can order their book, too, if you want. It is basically the same as what is online. Just convenient to have a book, I think.

It depends upon how you did the chicken. If you will tell me what you did, I can tell you if it is safe or not. Glad you got some info from the extension office. We have a lot of things, great publications. Some you can get online free, too. That is why you cannot trust just any canning books and then especially much of the info online. Some people try to take cooking recipes and make up times for canning them. Such as your rice dish you canned. That would only be a cooking recipe, not meant for canning. I am amazed at how many people try to do that. Just stick around and you will learn. No need to be afraid. However, please ask your questions before you can something that you are unsure of. That way we won't need to tell you it needs to be thrown out. Canning is very fun and very safe if you will follow the tested methods and recipes. I teach many people yearly how to can, so I am also happy to help you out, too. Hugs, Violet

It is worth the trouble. Saves a lot of money and you can see what it is you are putting in the jars. You can control the salt and sugar levels, too. It is totally safe if you follow tested recipes and don't make up your own. No need to be afraid, just learn what is and what is not safe to do. It is an exact science. Since we are all here learning how to survive in this world, with the economy as it is, learning to use the right tools for home preserving is truly survival.

If there is botulism in that food, which there is no way to detect it, if you open the jars now you can get botulism from getting it on a cut, inhale it, etc. That is why we say DO NOT OPEN the jars, toss them the way they are in the trash. You cannot see, taste, or smell botulism. If you open the jars, then get on the can opener, a dish cloth, etc. You get the idea. You can still contaminate yourself or a pet or a loved one. If it drips on the floor and the pet walks in it or licks it. I personally know of an elderly lady that nearly died recently from her home canned green beans. She is still on a respirator. Is trying to learn to talk again.

Sewandsew, you should dump the jars and all. Do not open them ! You are at a risk for botulism. No rice, barley, oats, pasta, etc. are safe to add. No flour, cornstarch, tapioca, either. Nothing that will thicken or change the ph of a low acid food. If you open the jars you will put yourself at risk of exposure, so that is why you should dump the jars and all. Please, get yourself a new Ball Blue Book if you don't have one, and then folllow the recipes. That or the University of Georgia website or their book So Easy to Preserve. That way we know you will be safe. Only pie fillings with high acid fruit and jams are safe to thicken and then only Clear jel or pectins are to be used. Clear jel is not safe to add to any low acid foods, either. They must be thickened after you open the jars.

I made some beef jerky. OOOps, forgot to put some in my dh's lunch today !!

You would can it like soup, and then thicken when you open the jars. Just use broth, turkey, seasonings, and your vegetables and process per soup guidelines.

Good Morning Cereal Bars 1 1/2 cups all-purposeflour 1 teaspoon baking powder 1 cup firmly packed brown sugar 1 1/2 cups quick cooking oatmeal 3/4 cup butter 2 cups apricot jam Preheat oven to 325°F (160°C). Mix together flour, baking powder, brown sugar, and quick cooking oatmeal in a medium bowl. Cut in 3/4 cup butter until the mixture resembles coarse crumbs. Pat two-thirds into a greased 13 x 9-inch baking pan. Spread apricot jam evenly on top. Sprinkle the top with the remaining crumb mixture. Bake for 45 minutes, or until crispy brown on top. Cool before cutting into bars. Makes 12 bars. These are good. I make them, cut into bars, then wrap each one and freeze them.

Yes, and I am sewing aprons, too !! I am amazed at how they can cost $50 or more for an apron.

Perhaps is it like vitamin C, just something acidic and that is how it helps. I don't know. I take vitamin C and also Vitamin D every day.

You canned pickled eggs ???? You do know they are considered unsafe to can...

Yes, frozen bananas are fine.

I have not had it turn brown, either. It is so good ! I am watching for markdown bananas.

50 lb. of Fuji apples. Today should be the last of them. They are so good ! Especially with the free price !

7 half pints of salsa and 2 qts. peach pie filling.

I am canning tomatoes , tomato juice, and 2 jars of green beans.