Violet

Me, too ! I wish someone would frighten her enough by telling her she can get sued and lose everything she owns by posting this stuff if someone gets sick or dies. Liability is a real issue.

That is why I don't teach without liability insurance. It isn't lack of trust in my information and knowledge, but not everyone follows exactly what you say. Then, they can say it was your fault.

Same reason, that is where most of the bacteria is. I have no idea about the vitamix, but normally pureed peels also taste and feel like bits of paper.

If the vitamix does what a blender does, it will break down the pectin and you will have bad seperation of the water and pulpy part in a canned product, as well .

No, it is hot pack only !!! You need to cook and can them at once. If you read the safe method, it says hot pack.

Unless you see both methods listed, it is a safety issue.

Pomonas is pectin, not the same at all. Pectin is for jams and jellies. You will need to can your fruit in syrup, then open and thicken afterwards for pies. You cannot use tapioca or flour or anything else in the canned pie fillings.

If you try to use Pomona's and not use it to get a gel, it will be a fruit syrup, not a pie filling at all.

Yes, same here. I used to be able to use coupons for things like toothpaste and get them free with sale costs. Not any more.

Food is just skyrocketing, especially chicken and beef.

I just have to keep making what I can. We will have to plant a garden, for sure.

I cooked one yesterday and it was delicious ! I got a good one. It was not tough, not salty, just right.

I preordered mine ! You can do that on Amazon. I think it will have some great tips and recipes. Their product is great. The people who own Pomona's are so sweet and helpful ! They also have a facebook page and newsletter out !

You should always use boiling liquid in the jars, even if raw or hot packed meat. The water temp in the canner should be 140 for raw pack or 180 hot pack. In your case, I would use the raw pack temps. Never start with cold water.

You could use the cooking liquid. I am not sure how salty the end product will be, though. Taste the liquid first after you heat it. It over salty, add some hot water.

http://startcooking.com/how-to-cook-corned-beef-brisket

Sarah, this is what we are talking about. It is still raw and must be cooked. It is brined and seasoned, but comes with pickling spices to add to the cooking water.

That or perhaps a small quilt. I have lots of scraps. Handmade quilts are worth a lot of money.

I was hoping some of you would leave comments on her site..... she is scary.

Glad I can help you all survive. Mrs. Survival, that is the name here for a reason !

Yes, that is like a barter. I would like to find someone to do yardwork in exchange for something. That or have them do some housecleaning. My back is so bad. I have an awful time keeping things done anymore.

Like said, it just depends if you have allergies to molds. Otherwise, the mixes are safe.

I see more and more people getting wise and trying to get out of debt. Sure, you may not have all the fancy toys, but they are not necessary in life. I don't see how people sleep at night having all that credit card debt and wondering how to pay for it.

I do have a car payment now, but I am working to help pay it off as fast as I can. That is our only debt other than just monthy utilities, insurance, etc.

One thing I do feel is important is to have some skills to use to barter with later on if needed.

Jeepers, you did well !! Your way is fine, too. This would be a good prep item since it would be a different flavor to our diet with the corned beef flavor. I have just beef in broth so far.

I find I run short on canning time to do all the foods I want to do.

My concern is with the fat. If you do can this, trim off as much fat as possible. Then, I would use water in the jars to keep it moist, plus perhaps not make it so salty. But then, I put liquid in all my meats when I can them. I would put a small amount of the pickling spice in each jar, too. Otherwise I think it will lose that corned beef taste. Precooking the meat some would help you remove more of the fat.

When reading the ingredients on my package, I did not see anything that would be a thickener or any dairy extracts, etc.

I got one of the corned beef there today. I got the point since it was cheaper per pound. The flat is $2.99 per pound. I would buy the point just due to the cost factor. It is more thin on one end of the meat instead of just being more uniform in thickness.

http://canninggranny.blogspot.com/ Please do not use this site other than to learn what NOT to can. She canned CREAM CHEESE in a BWB canner !!

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Please, do not put jars in the oven ! They can explode when you open the oven door and throw glass at you ! They are NOT meant for dry heat in an oven.

Much safer to use an oxygen absorber in a jar and put the lid on.

More reason to can your own if possible !

No way !!

You mean the white plastic storage lids ? They are just for storing leftovers in the fridge or for a lid for freezing the jars.

Try putting a piece of plastic wrap under it and see if that controls leaks. I don't have any problem with them, but I guess I am not understanding how they would leak if they are upright in your fridge.

Glad it makes sense now. Ok, an idea... try using dried ingredients, then rehydrating them. Perhaps worth a try. Then you can store it for a long time.

No money in it. Same reason we don't get new foods tested and new recipes in safe canning books. We are broke ! Clear from the USDA, the university level, down to us at the extension offices.

My boss has not had a raise in many years. I have had not even a penny raise in 3 years. We are told to not waste any paper or ink printing things. Use black and white when we can, not colored ink. It is sad.....

Ball Complete Book seems to have the most current recipes, especially some ethnic sauces.

Jeepers, any of those methods will work just fine. It is not crazy ! Makes sense if you like them.

Not only the ph level, but it is way too thick and dense. It would have to be thin and runny to be canned so the heat could penetrate it. Plus, it would all be a guess as to how long to pressure can it. We never suggest canning a cooking recipe. They are two totally different kind of recipes. Things like that must be frozen for safety. Just adding extra acid is not the answer. Again, that is not something we ever recommend. It gives a false sense of security. Density and ph are both very important in canning, not just ph level.

You cannot get things tested very easily. It goes through rigorous testing. The ph level something starts with is not always the same down the road in a few months. Things can and do change in ph level as they sit. Then, they also have to check the density. Thermometers are put inside jars of things to see if the heat penetrates it long enough in the center to kill bacteria. All sorts of things are tested in labs for food safety.

I cannot see that it is worth the risk just because a person wants some certain food in a jar.

Please, never can a cooking recipe. Perhaps you can find something similar in a canning book that is safe. I know Small Batch Preserving and the Ball Complete book have some interesting sauce recipes.