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Found 7 results

  1. I just saw an option to add 'other media' so I'm going to try to add the Word documents I made for Freezer Inventory and Canning Inventory. If it works feel free to copy them if you want to. I did them myself so I'm not stepping on any copyright toes! Mine aren't all filled in yet but hopefully you can edit them in any way you want. Hope it works. Freezer Inventory.docx Canning Inventory.docx Well it looks like it worked. A pop up thing at the bottom will ask you what you want to do. I just hit 'open' and it worked. I had to hit the yellow 'enable editing' button at the top of the document to be able to change the wording. I suppose you have to have Word or it's equivalent too.
  2. I lost a link and I am thinking somebody here might have it. From pallet wood, canning jar totes. 3 x 4 jars, i.e. twelve jars per tote. The link had the lumber dimensions for each jar size. Right now we are using squared galvanized trays. We have some pallets coming in, remembered the link, know I need more totes; but can not find the link/url. Anybody? Sarah
  3. My grands can't eat processed sugar and I want to make them an apple pie filling sweetened with honey or maple syrup. Does anyone have a recipe that I can either can or freeze? Thanks!!
  4. So much confusing info on canning out there. I get it about Google, Amazon books and Youtube. Just people like you and me trying to share. Dare I say also making a buck or two. Take their info for what it is and decide for yourself. What gets me confused is on the professional sites. Ball says to never use eggs. Even to the point of saying not to use one or two in your meatballs if you are going to can them. Then I just read on the National Center For Home Food Preservation that you can can Lemon Curd. Their recipe calls for, among other things, “3/4 cup of butter, 7 Large egg yolks and 4 Large whole eggs”. And it only yields 3 to 4 HALF pints. And then WATER BATH for only 15 minutes. I’m not planning to can Lemon Curd. Wouldn’t know what to do with it if I did. But that recipe took me aback. I don’t know. Kind of hard to know which herd to follow. Or maybe I’m just dense. http://nchfp.uga.edu/how/can_02/lemon_curd.html
  5. I found a recipe for canning pumpkin butter using apples and spices. I haven't tried it and I'm already knee deep in other canning stuff so I know I won't get to it this year. I already have a lot of butter/jam/jelly stored. I also don't have the ingredients. But, it looks interesting since we can't safely can real pumpkin butter. http://www.sbcanning.com/2011/10/pumpkin-butter-safe-to-can.html
  6. Hi there, Realizing it's been a couple of years since I took my Master's Class in Food Preservation - I'm curious now about any 'new' regs like the adding of lemon juice to tomatoes, etc. Has there been anything noteworthy that we should know? I'm being asked to teach a handful of friends this summer and want to make sure I'm all up to date. Thanks!
  7. Just wondering...can sweet tea be canned? Just Lipton tea (brewed), water and sugar? I loooove sweet tea and it would be nice to have some canned up for days when I run out or to take a pint with me 'to-go' in a cooler. It's also a comfort food for me. I make de-caf sweet tea. I don't like regular brewed tea with sugar added later. It needs to be brewed all at the same time. To me, the sugar stays gritty if added later. <---------snooty tea drinker.
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