Violet

Yes, that is USDA approved. I just use the pressure canner because to me it was faster than heating all that water in the BWB canner. You do leave the water level down when using the BWB canner. I wish we had pecans here. They are so expensive !! We can get walnuts and filberts. I used to get free walnuts, but my friend had to cut down their tree... now I must pay for them.

In those kinds of hams it is more of the dairy ingredients that are an issue. The sugar may caramalize, but that is not a safety issue. The dairy things can be.

Probably make good refried beans.

That would explain the ham doing that. They should not be canned if that is what they are. People just don't think things through all the time. Glad you got the right kind. I use a regular pressure cooker on the stove. Fixed a beef roast last night in it. My, it just melted ! Was so amazing. I have enough left for dinner tonight, too.

You need to be mindful of the ham ingredients. They should not have any of the "lactate" things in them. Just plain old cured ham.

Yes, you do use ascorbic acid... that is what Fruit Fresh is. Citric acid raises the acid level, ascorbic acid preserves color.

As long as they are sealed they are safe. Quality changes over time, but still won't make you ill. That is as long as they were properly processed to start with. Best quality is within 12 months, but that is all it is , just the quality.

Chefs Choice ! I have an electric one, you need the 3 stage one, not the 2 stage. I think they also have a small manual one that is pretty good. http://www.costco.com/Chefs-Choice%c2%ae-Electric-Knife-Sharpener.product.11181284.html It works really well and gives you a way to keep them sharp. We have had friends bring over all their knives to sharpen them up. I am glad we bought this sharpener.

Yummm ! I love persimmons. Them not knowing how good they are was your good fortune. I am sure it is lovely jam, too.

Uh, fiber added to them ?? Sorry. Now you learned wax paper doesn't work. Parchment is supposed to work, but spray it with cooking spray first.

Lumabean, Wishing you the HAPPIEST BIRTHDAY EVER !!!! Hope your day is grand.

That is good to hear. Besides, she is wise to cover herself legally. I can listed later on to this. Thanks.

Oh, please, don't use her canning info ! She is scary from the things I have read on her site. If her book is like her site, then steer clear of it.

If he is stubborn, then no. You should do a sinus wash several times daily according to my ENT doctor. Even one daily is a good practice to help prevent this. Rubbing diluted peppermint oil and lavender oil also helps. Run a humidifier or a pan of water to steam on the stove. You need to get things moving to get rid of this. Mucinex, too. Lots of liquids. Chicken soup.

It won't be any different canning. Oh, I love the gas stove for canning. Just get it set where you want it and leave it there. Now, about that turkey.... that is really too old to still be deemed safe. No more than 4 days max for leftover turkey. Gravy or broth is 2 days. Just a reminder.

I have not canned boiled ones, but know you can. We cannot grow peanuts here, so I have to buy them. No fresh ones available at all here.

Any nuts. As long as they are sealed they are good, just like any other canned food.

Did you know you can dry pack peanuts and can them ? Either in the pressure canner or in a BWB. In the BWB you do not put the water over the jars, though. About 2 or 3 inches below. I am going to pressure can some. Probably today. I have such little freezer room. This is so much cheaper to buy the peanuts in bulk and can them than the commercial canned ones. I paid $1.87 a lb. for plain roasted peanuts, already shelled, yesterday. Pressure can 10 min. at only 5 lb. pressure, 6 lb. dial gauge. How easy is this ?

I suppose so. Make the broth, then put in the fridge to let the fat rise to the top so you can skim it off.

You are doing the best thing for all of you ! Just keep it up and maybe they will give up on it,too. None of you need that kind of stress. Hope your Thanksgiving is happy !

Mine are fine. Made my cranberry sauce with the oranges, ginger powder, and then a dash of fresh lemon and lime juice. It is my favorite cranberry sauce.

I know you do. You are a big girl and have to make your own decisions. I do appreciate you telling others that children and even elderly and those like myself, with diabetes, that we should truly not take any risks. I can my meats instead of drying them. Other than some jerky for my dh. Cannot make enough of it to last even a few days. Hope there is a sale on again soon for jerky meat. It is so expensive !

Use 135 for better results. I would use the mesh sheets for faster drying.

Please, do not follow the canner booklet. You must vent a full 10 min. not 7. There is still too much air inside the canner at 7 min. and your gauge can register incorrectly, leaving your food underprocessed. It should be a steady stream of steam, it usually is quite strong. Run a string or something through the vent pipe first or a pipe cleaner and be sure it is really good and clean before you put the lid on. Be sure you put in a depth of 3 inches of water before the jars go in, too. Some books say only 2 or 3 quarts and you can run your canner dry with such a small amount. The AA canners just jiggle every once in a while, not steady like the Presto do. They just mean to lift up on the weight slightly in case there is still pressure. You want to put it back down if it still hisses from steam. You can do either way with the meats, but you will have moister meats and a nice broth to use if you can with broth. I suggest that method.

I would store the Velveeta for a while, but not much longer than the date on the boxes.