Teach younger generations to Can.

Let's teach the younger generations about canners/pressure cookers. Don't let the old ways of preservation die. If the monetary/governmental system fails you, how will you eat? Plus, we can teach them not only how to can foods and preserve them, we can make dynamite meals within the canner/cooker itself and even use it in the … Continue reading Teach younger generations to Can.

My son and my Canning Storage room.

My son saw the pictures of my daughter and I canning vegetables, meats and jellies. He liked it so much that, this morning he actually invested money into our canning. I was so surprised to wake up to a PayPal notice in my email saying "You've got money!" I thanked God and instantly prayed over … Continue reading My son and my Canning Storage room.

How to make jelly using any juice.

I will use Welch's grape jelly for this example. But you can use any juice that you'd like. First freeze a little saucer in your freezer. You will need it later. Use five cups of Welch's grape juice. 7 cups of sugar. 8 tablespoons of pectin. (Can mix juices if you'd like.) First add one … Continue reading How to make jelly using any juice.

My recent canning adventure.

Years ago I tried canning potatoes but it was quite a failure. I think it was more of making vodka instead of canned potatoes. I began to smell something in my kitchen. I was wondering where the smell was coming from. I thought it was the garbage but here come to find out, it was … Continue reading My recent canning adventure.

Canning basics, hot pack, cold pack.

Always wash and sanitize your jars, rings and lids before you begin. Sanitize by boiling in the canner for approximately 10 minutes and then remove with long tongs or jar removing utensil for canning. Place right side up on towel or paper towels. Check for chips, indentations, etc. FERMENTING: CANNING VEGGIES: Add to bottom of … Continue reading Canning basics, hot pack, cold pack.

The canning and fermentation is on now! I have a foolproof recipe.

Leave 1/2 inch from the top with the water. And for the fermentation, just chop up your veggies, place in pint jar with 1/4 tsp of citric acid and 1/2 tsp of unrefined salt (or double with quart jar) and close and simply....shake! Leave out for 2-3 days, burp the jars just a small turn … Continue reading The canning and fermentation is on now! I have a foolproof recipe.

stock your shelves right now!

I have been telling people for years to stock their shelves and to save whatever they can save. The long, dark, and Biblical winter has arrived. It is not coming, it is here. Stock your shelves. Now! Here are some links to help you in your research. revessie: https://youtu.be/Mgebk8hCRForevessie: https://youtu.be/nvQfbM65KnEhttps://www.cnn.com/2021/11/02/economy/china-food-supply-covid-vegetables-intl-hnk/index.html https://www.youtube.com/watch?v=d9JJoTRXzHc leadfarmer Make a one-time … Continue reading stock your shelves right now!