Living the Country Life
More
Close

Canning Content

Story
Learn how to dehydrate your backyard harvest and create produce-packed dishes that make summer flavors a year-round affairs.
There always comes a time when I can't pay anyone to take another zucchini. That’s about the time every summer that I start dehydrating my extra produce. Although the frontrunners of...
Slideshow
When you're canning, make sure you know the very basics. Follow these rules to ensure success.
Story
Make sure the food is processed correctly so you’re not also gifting a food-borne illness
Canning has become popular again and jars of your homemade food can make wonderful gifts. It’s a good idea to know who you’re giving it too because some people are skeptical of home-...
Story
The best place is cool, dry, and dark
We all go a little crazy when the garden fruits and vegetables come on at once. You spend hours in the kitchen getting everything canned. And then you wonder -- Where am I going to put all these jars...
Slideshow
Jarden Home Brands, makers of Ball® Brand home canning products, wants to help you learn how to preserve nature’s best. These recipes are from the 37th edition of the Ball Blue Book Guide to...
Story
The process is getting a lot easier
I’ve canned a lot of tomatoes and salsa. I process the jars in a hot water bath using a big pot on the stove. Canning has become a lost art in recent years, but it’s coming back....
Story
Don't let those watermelon rinds go to waste!
Number of Servings: 24 Serving Size: 1/4 cup Yield: 6 half-pints (twenty-four 1/4-cup servings) Prep: 1 hr Cook: 45 min Stand: Overnight 1 pound watermelon 6...
Slideshow
Everything you need to know to grow your own tomatoes this year!
Story
You have to pay attention during processing
Pressure canners have been used for decades to preserve low acid foods such as meat and fresh vegetables. The device creates steam under pressure, and the temperature inside reaches a minimum of 240-...
Story
Believe it or not, many tomatoes are different now than they used to be
When your grandma canned tomatoes, she probably didn’t need to add anything else in the jar to keep the food safe. Tomatoes were more acidic then than they are now, which naturally killed any...

Pages