Leah Sattler wrote:
I have been in full swing canning this month. Green beans, tomatoes, some potatoes and also chicken and stock. I really love to see rows of home canned food stocking the pantry. prior to this year I only canned things I could water bath and froze anything that needed pressure canning. spurred partly by the loss of electricity due to the ice storm this winter (and facing the potential loss of all my frozen food) This spring I stepped up and bought a pressure canner. It really has proved to be simple and rewarding. I was always a little intimidated by the thought of pressure canning but now I see it really is no big deal. What is in your canner this month?
bunkie weir wrote:
i have a question about canning carrots and green beans. they always come out too soft for my taste. on another forum, someone mentioned canning them with only an inch of water in the jar. they called it 'dry' canning. i've never heard of it before. they said that by the time the canning is finished, there is more water in the jar from the beans and they stay firm and crunchy. anyone heard of this technique?
The smoke from the ham intensifies to become disgusting, the ham turns into a salty rubber tire.
on another forum, someone mentioned canning them with only an inch of water in the jar. they called it 'dry' canning.