Canning squash begins by rinsing the squash, then slicing it into ½-inch pieces. Pack squash into sterilized canning jars, leaving 1/2 inch headspace, and process in a pressure canner for 55-90...
Category: Vegetables
Canning radishes is only safe if they are pickled first. Cut the radishes into ¼ inch slices, and pack the radishes into pint jars. Prepare pickling brine and pour it hot over the radishes, leaving...
When canning pickled red onions, make a pickling brine with vinegar, water, pickling salt, and spices. Add onions to the brine and boil for 5 minutes. Ladle the onions into hot canning jars, covering...
Canning rhubarb is possible in water bath canners and pressure canners. Rinse rhubarb stalks and macerate them in sugar for up to four hours. Boil the macerated rhubarb before adding it to sterilized...
Canning kale begins by washing and blanching the kale for 3-5 minutes. Hot pack the kale into pint jars or quart jars, leaving 1-inch headspace. Process pints for 70 minutes and quarts for 90 minutes...
Dry canning potatoes is a food preservation method that involves canning potatoes without using liquid. The potatoes are peeled, sliced, and packed into canning jars before processing in a pressure...