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09:20 PM
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Anyone home canning for food preps
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[quote:Eggcellent:MV8xNTk1NzAyXzI2MzczMDMzXzUxNzM1NzA5] [quote:Anonymous Coward 1505806] [quote:Betty Crocker 1505778] I just made some pickles. I was contemplating pressure canning stews, soups, meat etc., but for some reason it seems a little scary. [/quote] i got a tip here last year on bottling BUTTER! did it and [u]it works! [/u] you can google the method, it's simple..but only use a good butter like land o lakes. the cheap butter doesn't do as well. we bottle alot...and love it. bottled butter when you can't get any will be like gold [/quote] Wow!! Thsnks so much for that idea! IMHO, the two items which can make pretty much ANYTHING taste great are butter and bacon. The thought of having to go through Armageddon without either of them is so mournful. Say, while we are talking about canning here, does anyone have a suggestion about how I could incorporate pasta into my canning? Given that one has to pressure-cook anything with meat in it for an hour or two, how would you keep spaghetti or macaroni from turning into mush? It would be nice to have a few jars of spaghetti or macaroni with sauce and a little hamburger, etc. put aside for those times when you'd just like to open a jar and start eating instead of boiling water etc. I mean, Franco-American/Campbell's and Chef Boy Ar Dee seem to be able to do it, but I'm sure that there are ingredients in theirs which we'd most likely be better off without. Plus, I make a KILLER spaghetti sauce!! I've tried going to cooking websites, but none of them seem to have a recipe. Many thanks in advance! :hf: [/quote]
Original Message
I just made some pickles. I was contemplating pressure canning stews, soups, meat etc., but for some reason it seems a little scary.
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