Violet

Oh, thank you !! I already printed it out, as soon as I could copy and print it. Still in the printer. I have been trying to figure out how to make this kind. So easy, with Bisquick, too. I am SO happy to have this recipe. Hopefully I still have some stone ground cornmeal a gal in GA sent me. It was that sort of coarse type, ground at a local mill near her home.

Abigail, the beans in the stores have calcium chloride added. That is a firming agent that we also use in pickles. It is also in canned potatoes, all sorts of things. I like kidney beans the best in taco soup. Getting to be that time of year for soups. Then, of course, beans in burritos. A jar of green tomato salsa, a jar of homecanned beef, and some beans. Good eating !

Ok, Ambergris, Maybe you are the one to help me ! My husband likes a more tough, chewy cornbread. i don't know how to make it like that. Mine is soft and cake like. So, please, if you can, help me make this sort of cornbread !!

Apples. Only have a few pounds left to peel and dry today.

Making more zucchini candy. Black cherry now. Jori, No, don't use the base to dry on. I am afraid you will ruin the dehydrator.

Jori, You put the oven on the lowest it can go. Open the oven door. Place a fan beside the door to blow out the moisture. Not very energy efficient, but this is how it is done. Hope that helps you. Ok, I am drying zucchini candy. Yep, zucchini candy. It looks rather bad since I am using grape koolaid, but that is what I had. That or cherry. My husband likes grape things. I can post the results later and the recipe. I just tasted a bite before it went in. Tastes good !! Simmer peeled zucchini in sugar, water, and dry unsweetened koolaid powder. So, for 20 cents of koolaid and the sugar, it is cheap. Dry for about 14 hours, it says, then dip in sugar if you want more like gumdrops. Turn and dry a few more hours. You can use fruit juice, too, if you want. Pineapple juice is one idea.

Crazy, You have safe egg storage info in your handbook or online. You should wash them off, and dry. I think it is with a clean, damp cloth, not under running water. Get in the fridge within 4 hours of them being laid, if possible. Technically, you could eat them if not in the fridge, for up to about a week to 10 days, but again, the longer out, the more bacteria will grow. This doesn't include those of us with health issues. Since your dh is diabetic, you should be extremely careful, as you know,and not take risks with his food . From Food Savvy: While there is some romance to the idea of a wire basket of fresh eggs on the counter, this should not be done. Eggs spoil much faster at room temperature. Also, don't buy eggs that have been left out for display, for instance at the local farmer's market, as you don't know how long they have been at room temperature or maybe even warmer.

This booklet will help you. We sell this one, but you can see it online for free. http://info.ag.uidaho.edu/Resources/PDFs/PNW0397.pdf

I have no way of telling if the deli meat would have enough salt to preserve it. My instinct is to say no. It would be like leaving it out at room temp. for more than 2 hours. Freeze it instead or make French dip sandwiches.

ncnewbie, What you need is to first check your stove manf. to see if cannig will work on it at all. Some will cycle on and off and make it impossible to maintain heat to can on it. Then, if you are able to use it, most likely you will have to get a Presto canner. They are the only ones that state on the box they are safe for glass top stoves. For a BWB canner you can also use the Presto and just don't fasten down the lid, just sit it on top. That or use a stainless stock pot that is tall enough for water to cover over the tops of the jars by 1-2 inches and have room to boil. You will need to find a rack to fit in the bottom or use a folded towel. The blue speckled enamal BWB canner with the ridged bottom are ONLY for gas stoves. Not electric of any kind. They don't make contact with the elements properly.

I think stevia is GROSS ! I tried the plant, I have tried different brands of store stuff. Yucky, yucky, yucky is all I can say.

You should not put the lids on the cakes to seal. That is how botulism grows fast, in the absence of air. They only are safe to keep in the fridge for about 3 days. Freeze for longer storage than that. I am still not recommending baking in the glass jars, but if you do, these would be the safest ways to do so. For meats or any other foods, you must reprocess within the first 24 hours of the initial canning. Otherwise not all bacteria may be killed since the bacteria count would be so high.

I remember the tubes. They were different shaped ones ! Hearts, stars, etc. I had forgotten about them. Oh, I get lots of Pm's with questions. That is fine to do. Happy to help out. I want everyone to be able to learn and learn safely. This is really great you are doing all of this ! I am very proud of you !!! Hugs, Violet

If the lids are put on and they seal when hot, botulism can grow quickly enough to cause death or paralysis within a few days. ( Same reason that foods need reprocessing within 24 hours of the initial canning if they don't seal. It grows that fast.) So, if one insist on doing this, even with the risk of the glass explodiing in the oven, they should be baked, let cool totally. Then put a lid on, keep in the fridge no longer than 3 days or frozen. We still do not recommend doing this with the risk of the jars exploding. Little cans would be much safer than jars. Grease and flour them, then use them. Pyrex also had a glass tube for baking breads in called a bake a round, I think. I had one years ago. The safest is to use small bread pans instead.

You are welcome. I really do want you all to survive. Anewme, this is how we all learn. You need to keep asking questions about things. Never feel as though you have a silly question. Please, ask away !

This is a VERY dangerous thing to do. You can get botulism from it. Think of the ingredients... flour, eggs, oil, all things not safe to can ( other than a few marinated HIGHLY acidifed things that have been tested in labs). Then, to put in a solid form, since density is a big canning factor adds to the danger. Plus, the glass is not safe for the oven. It can shatter and throw glass all over. Then, sit in a sealed jar just where botulism likes to grow. Besides, the jars are not even processed, they are done "open kettle". Please, do not try any of the cake/bread in a jar things.

Oh, PURDY !!!

Cowgirl, That will suit your needs well. I am happy you got a new canner ! I think I may like a small one, too, but no more storage area. I am out of room and still getting more jars. I have NO idea where they will go yet.

Canned Nerd, They started selling that 16 quart size a couple years ago. No dial, just the weight set. Yes, same 3 piece set that I have been telling folks they can get and use on the dial gauge canner. Cowgirl, they are totally safe. Especially with the weights since they self vent and will not get over the pressure you have set with the weight. We are here cheering you on !! It is fun !!

Scrubbie, I also wash mine off. I cut the open, then wash and dry. Never had any problem with flavors. They really are the best between burgers. They don't get soggy or rip like wax paper and not flimsy like plastic wrap. I wish you could buy that plastic stuff on a roll. I also use bread sacks cut up, too, but using the unprinted side, of course.

Jingles, The bags work great to save and use for patting out hamburger patties, things like that on. I cut them open. My daughter and I use them for dropping out no bake cookies on. You can save the bag and use it for coating meats, chicken, etc. I don't think I would reuse for sealing up, but for other things, sure. Why waste money if you have these to use for things ? My dh thinks I am strange for doing this, but it does save money.

Dianne, It is really easy to get a weight set for a dial gauge Presto canner. Just order the part number 50332 from any place online that sells them. I normally order the sets from RedHill General Store. Fast service, too. It can depend upon what kind of stove you have as to what kind of canner you will need to buy. A glass top stove may or may not be used, depending upon the manufacturer. Presto is the only one that states on the box it can be used with flat top stoves. If you have an electric coil stove, you will need to get a special canning element or you risk killing your stove. How do I know ?? I learned the hard way, after the fact, that there is a special element for the stove. I killed 2 stoves before anyone ever told me this. The Presto 23 quart canner is really good, but I do suggest the 3 piece weight set so you don't have to worry about getting the gauge tested. You are doing exactly as the new All American canner in doing so, you have both a dial and a weighted system. I use the Presto because I cannot lift the heavy All American canners due to my back problems. I can find the Presto parts here a lot easier than Mirro. Mirro is only a weighted gauge canner, though, no dial involved. So, if you have any questions, give a holler and I will help you out.

You are all welcome ! Makes a fun gift, too. Something a bit different.

BANANA JAM 4 cups prepared fruit (about 11 fully ripe medium bananas) 1/2 cup fresh lemon juice 1 tsp. EVER-FRESH Fruit Protector (optional) 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 6 cups sugar, measured into separate bowl (See tip below.) Make It BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot. STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)