Violet

That is why I have 2 pressure canners, both of them will hold 18 pints. You will be happy to have that food stored !

So, what recipe would you use that didn't use the pressure canner for spaghetti sauce ?

No, Philbe, that is a cooker, not a canner. Unless it would hold at least 4 quart sized jars, not pints, it is only safe for cooking.

You must wait and get a real pressure canner, sorry.

I dried apples that were free. I am making a gift basket for the neighbors. Put in a quart of apple pie filling, makes some oatmeal pancake mix, and a package of gift tags I made so far. I have peanut brittle frozen to add. Not sure what else I will put in. Maybe a couple of my embroidered flour sack towels. Should find some small things for the kids they have. One 13 year old boy and an 8 year old girl.

Today I am sick and don't feel like doing much. Another rotten sinus infection.

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 !