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  #1  
Old 08-31-2006, 12:56 AM
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LazyBear LazyBear is offline
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Arrow Home canning recipes

20 Recipe Websites to check out - click here

sample:

Quick and Easy Strawberry Jam
Ingredients:

1-pint strawberries, hulled and sliced
2-tablespoons fruit pectin
teaspoon butter
1-cup sugar
2 8-ounce jelly jars

Directions:

1. In a medium sized bowl, crush the strawberries with a potato masher
2. In a skillet, combine the crushed strawberries, pectin, and butter.
3. Stirring constantly, cook over medium-high heat, until the mixture boils.
4. Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.
5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.

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Feel free to add your recipes to this Home Canning thread.
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  #2  
Old 02-15-2007, 04:59 PM
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Tressa Tressa is offline
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Well, I am not motivated enough to plant a garden yet. Gotta take some baby steps. But, what I would like to do is can some meat. But, that means of course that I need a pressure cooker/canner. What are the best ones? Anyone with tips they would like to share??
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  #3  
Old 02-22-2007, 12:37 PM
kzim4 kzim4 is offline
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Quote:
Originally Posted by Tressa
Well, I am not motivated enough to plant a garden yet. Gotta take some baby steps. But, what I would like to do is can some meat. But, that means of course that I need a pressure cooker/canner. What are the best ones? Anyone with tips they would like to share??
I don't have a pressure canner, but my mom does. From what I remember, the biggest thing is that you want one with a metal to metal seal (ie. no gasket in between). We did some pork, and some chicken, and both turned out well. My only suggestion is that you can pack it in pretty tightly, as it cooks down a bit. You can use it in any thing you would use shredded meat in. I want to do some grouond beef next.
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  #4  
Old 06-19-2007, 01:17 AM
my-price my-price is offline
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I do have one. I went to Amazon.com and read about them. This is the one I ended up getting:

http://www.amazon.com/Presto-23-Quar...2237260&sr=8-1

Consider how much space you have to store it because it does take up quite a bit of room. I also think that that this booklet that was written is an excellent resource if you are interested in starting pressure canning:

http://www.theideadoor.com/PDF%20Fil...nderTheSun.pdf

I have done chicken and ground beef in the pressure canner. Good Luck!
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  #5  
Old 06-28-2007, 08:29 PM
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momtonathanandtwins momtonathanandtwins is offline
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I like this website for info and recipes:
http://www.pickyourown.org/allaboutcanning.htm
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  #6  
Old 07-04-2007, 10:19 AM
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LazyBear LazyBear is offline
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Yes you can bottle your own Chili and Apple Pie filling.

Contact your local Extension Office for the Time and Pounds for your altitude.

Meatless chili takes less Time. If you add hamburger or other meats then you need to increase the Time and possibly the Pounds.

I have some recipes for Northern Utah area that might help you.
The preparation process takes forever, but the end results are yummy in your tummy during the middle of winter.

Send your email address by Private Message and I will try to get back to you in the next week.
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  #7  
Old 07-06-2007, 08:54 AM
stacie13 stacie13 is offline
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Here's a friend's bottled apple pie filling recipe:

7 quarts apples
3 Tbs. Salt
Combine and let sit while preparing glaze.
5 cups sugar
1 cup cornstarch
1 tsp. Salt
1 tsp. Nutmeg
3 Tbs. Cinnamon
10 cups water stir to make smooth.
Bake until it thickens.
Take off heat, add 4 Tbs. Lemon juice.
Fill bottles as full as you can with apples, pour cup glaze over the apples. Water bath 25 minutes.

But I agree to call your extension office to make sure of details.
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  #8  
Old 07-06-2007, 12:30 PM
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LazyBear LazyBear is offline
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Default Great information resources for Home Canning

Arizona Extension service website - Below are recommended times for areas of the country with an altitude of 0 to 2000 feet. link

Utah's Extension Service @ Utah State University > link

Home Canning Guide they created > link

The Principals of Home Canning (with easy instructions and illustrations) link

U.S.D.A Complete Guide to Home Canning > link

National Center for Home Food Preservation > link

Food Safety Council > link
lots of really good info

Use this Altitude elevation finder for your area @ Topozone.com - just enter your City and State > link

Mesa Arizona is 1234 ft. in elevation

Salt Lake City, Utah is 4266 - 4320 ft. in elevation

Ogden, Utah is 4299 ft.

Park City, Utah is 7000 ft. on Main Street

St. George, Utah is 2880 ft.

Logan, Utah is 4535 ft.

Perry, Utah is 4340 ft.

Brigham City, Utah is 4315 feet ft.

Pocatello, Idaho is 4464 feet

Idaho Falls, Idaho is 4744 feet

Preston, Idaho is 4718 feet

------------------

recipe for Chili Con Carne (with Meat) link

follow directions for your specific canner and elevation

Chili Con Carne

3 cups dried pinto or red kidney beans
5-1/2 cups water
5 tsp salt (separated)
3 lbs ground beef
1-1/2 cups chopped onion
1 cup chopped peppers of your choice (optional)
1 tsp black pepper
3 to 6 tbsp chili powder
2 qts crushed or whole tomatoes
Yield: 9 pints

-------------
several recipes for Pie Fillings > link

follow directions for your specific canner and elevation
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  #9  
Old 04-26-2008, 09:01 PM
Doodlin-Bug Doodlin-Bug is offline
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Has anyone ever used their pressure cooker to quart jar different kinds of beans (ie: black, white etc.) so that you can just dump them rather than having to soak them? My instruction book doesn't really specify on this...anyone?
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  #10  
Old 04-28-2008, 10:49 PM
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LazyBear LazyBear is offline
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Several articles and booklets from Utah State University Extension office.

Print them out and keep with your foodstorage or canning supplies.


http://extension.usu.edu/htm/publica...y/category=157
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