To can old-fashioned chicken soup, combine the meat, veggies, and spices in a large stock pot and bring to a boil. Simmer the soup gently for 30 minutes before transfering the soup into hot pint or...
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When canning lentil soup, wash your fresh vegetables and chop them into small, uniform pieces. Rehydrate dry lentils, then combine the ingredients with broth or stock of your choice and cook for 5...
The canning process for Pico de Gallo begins by washing, peeling, and de-seeding fresh tomatoes, onions, and peppers. Dice the ingredients and mix with vinegar or lemon juice and seasonings. Boil the...
Canning Brunswick stew begins by preparing your chicken, pork, or beef and slow-cooking it until the meat starts falling apart. Add the shredded meat to a pot with veggies, herbs, seasoning, and BBQ...
Home-canning caramel sauce is not recommended. Caramel sauce contains dairy products and has low acidity making it unsafe to process in a water bath or pressure canner. Preserve caramel sauce by...
The process of canning caramelized onions begins by slow-cooking onions on a stove for several hours. Ladle caramelized onions into pint-sized canning jars with 1-inch headspace. Seal and process in...