2.Either a raw pack or hot pack method may be used. Add salt (1/2 teaspoon per pint jar, 1 tsp for quart jar) and spices into the empty container. Leave 1 inch headspace in glass jars. Raw pack- use raw meat, do not brown. Raw meat is packed directly into jars. Do not tightl...
Add canning salt (1 tsp. per quart or 1/2 tsp. per pint) if desired. Pack meat mixture into hot jar, leaving 1” headspace. Remove bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to below direction...
If you’re using quart jars, add one teaspoon of salt per jar. For pint jars, add 1/2 teaspoon of salt per jar. Then, pour water into the stockpot that you used to brown the meat and bring it to a boil. The amount of water you need depends on how many jars of meat you’re ...
Fill your jars (use pint or half pint) with HOT Pumpkin Butter leaving a 1 inch head space.Pumpkin Butter is thick and gloppy so a funnel is a necessity so your jars won’t get all messy and sticky. Also, you may need to stir around in the pumpkin butter once its in the jar to ...
Regardless of the packing method, pour boiling water over the top of the carrots in the jars, maintaining 1-inch headspace. Add salt if using, at a suggested rate of 1 tsp per quart (or 1/2 tsp per pint). Seal the jars with 2 part canning lids and load them into the pressure cann...
What We Did in June – Frugal Family Living Welcome to Little House Living! My name is Merissa and it’s nice to meet you! I’m a wife and mom just trying to make the most of what our family has. If you are looking for real life and not perfection, this site is for you! I ...
3 Steps to Successful Home Canning 1. Sterilize jars and lids Wash jars, lids, and rings in hot, soapy water. Set rings aside. Place lids in a small saucepan. Cover in water. Boil at least 5 minutes. Leave in hot water until ready to use. Submerge
filled jar vertically down into the hot canning water. Bring the water to a full boil and continue processing the half-pint jars in boiling water for 20 minutes. (NOTE: This time was increased from 10 minutes based on current canning guidelines.) For full pint-size jars, increase processing...
Also in 1810, the Englishman Peter Durand patented the idea of airtight tin-plated iron cans, instead of glass jars, for food preservation. Cooked meat, fruit, and vegetables could now be hermetically sealed in tin containers. The first tin cans were patented in the United States in 1825, ...
This recipe makes 6 pint jars. Quarts are not recommended. You can however reduce the jar size and use 1/2 pints. You’ll just still process for the pint size jar recommendations. I do this all the time as I’m the only one in our house that loves pickled beets. (silly people I ...