Raw Packing Raw-packing is the practice of filling jars tightly with freshly prepared, unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration within 2 to 3 months of storage. Raw-packing is recommended for vegetables processed in a pressure canner. Hot Packing Hot-packing…
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Canning blueberry pie filling, easy recipe for making and canning homemade blueberry pie filling from fresh blueberries.
If you like to make pies, you should try making homemade pie filling. It is really easy. Last year I made cherry pie filling for the first time and I really like how it turned out. It is now one of my favorite pie filling recipes for canning. This was my first time using Clear…
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Easy recipe for canning spiced plum jam.
I have made plum jam and plum blackberry jam before, but I have never tried this recipe for canning spiced plum jam. It just has some cinnamon and nutmeg added to it, and it is so good. I liked this recipe so much that it’s now one of my top favorite plum canning recipes. This recipe…
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Easy recipe for canning tomatillo salsa verde (green salsa).
Have you every tried tomatillo salsa verde? This might sound silly, but until recently I had never heard of tomatillos. According to Organic Gardening magazine, tomatillos are a fruit that are related to tomatoes. Tomatillos are native to Mexico and have been around for thousands of years. They were a staple in Aztec cooking.…
Read More Tomatillo Salsa VerdeThese guidelines will help ensure that your canned fruits keep their color and flavor during processing and storage: Use only high-quality foods that are at the proper maturity and are free of diseases and bruises. Use the hot-pack method, especially with acid foods to be processed in boiling water. Can prepared foods as soon as…
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