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.
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.
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.