canning :: Once A Week Cooking

Fall Harvest Ideas part 1: Fresh Salsa

Posted on October 15, 2012 by Quick Chef | 0 Comments

TweetIt’s the end of harvest time and it’s time to really rake it in. Don’t give up on your farmers markets and produce stands, there are a ton of seasonal fruits and veggies ready to fill your pantry, freezer and tables. Gathering the last of the harvest in the fall months leaves window sills, tables and baskets full of tomatoes,…

Canning 101 – Canning Meats

Posted on August 27, 2012 by Quick Chef | 0 Comments

TweetCanning meats can be a difficult task because there are so many different issues to take into consideration. Just as with cooking meats there is always a possibility for undercooked meats to contain bacteria and other harmful issues. This makes following a recipe that much more important when canning meat. I also won’t mince words, canned meat looks weird to…

Canning 101 – Canning for the Winter

Posted on August 6, 2012 by Quick Chef | 2 Comments

TweetToiling over the ground; tilling until it is just right. Mixing fertilizer until your hands are stained black and neat little rows are prepared, equal distances apart, to ensure the best end results. Laying down the seeds with care, making sure they are properly spaced and judging the depth of each different variety by your well-trained measuring utensil, otherwise known…

Canning 101 – Importance of Using Recipes

Posted on August 2, 2012 by Quick Chef | 0 Comments

TweetIf you are looking for actual canning recipes, this article will not give them to you. This is an article about the importance of using canning recipes. There are so many things that cause a canned food to spoil that it is important, until you know the science behind canning each type of food, to have a recipe to help…

Canning 101 – How to Can Fruits and Vegetables

Posted on June 27, 2012 by Quick Chef | 2 Comments

TweetWe’re into that time of year again and I’m definitely working to get ahead of posts so we can all get in on the canning. I’m excited to have hubby on bored to help. Now to get down to my parents and grab any canning supplies they aren’t using. The benefits of having a garden are second to none. Coming…

Canned Rose Applesauce

Posted on October 10, 2011 by Quick Chef | 0 Comments

TweetThis rose colored applesauce is smooth and sweet. The rose color comes from the peels when the apples are cooked. Use a variety of apples to achieve a full apple flavor. Canned Rose Applesauce Print Prep time 35 mins Cook time 20 mins Total time 55 mins Author: Val Recipe type: Preserving Serves: 4 quarts Ingredients 10 lbs….

Canning 101 – Is It Ok To Can It?

Posted on October 4, 2011 by Quick Chef | 0 Comments

TweetWhile it seems like everything can be canned and stored, there are some foods that are less safe to can. Food between 2.0 and 6.9 pH levels are usually ok to can at home. Anything over 6.9, like black olives, becomes difficult to can because they have to be specially cured before the storage process begins. Food That Can’t Besides…

Canned Green Beans

Posted on September 30, 2011 by Quick Chef | 0 Comments

TweetGreen beans are easy to can and are great to have as a fall back for evening meals. This recipe is simple and it makes a great starter recipe for anyone just learning to can. Other types of beans such as purple or yellow beans may also be canned using this recipe. Some raw vegetables such as green beans can…

Canning 101 – Tips for Canning

Posted on September 28, 2011 by Quick Chef | 0 Comments

TweetCanning today, is easier than it’s ever been. In the old days it could take a whole week to can one section of vegetables from your garden. Today, a whole garden can be completed in a day or two. While industrial canning can take place in a matter of minutes now, there are still some standard precautionary measures to take…

No Peel Canned Summer Squash

Posted on August 24, 2011 by Quick Chef | 0 Comments

TweetThere is always an over abundance of summer squash in the garden. Whether it is zucchini, crookneck or any of the other types of summer squash available there’s always more than we can use or give away. Because the skins are thin and edible there is no need to peel your squash before you can it. That makes canning summer…

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Fall Harvest Ideas part 1: Fresh Salsa

Canning 101 – Canning Meats

Canning 101 – Canning for the Winter

Canning 101 – Importance of Using Recipes

Canning 101 – How to Can Fruits and Vegetables

Canned Rose Applesauce

Canning 101 – Is It Ok To Can It?

Canned Green Beans

Canning 101 – Tips for Canning

No Peel Canned Summer Squash

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