Friday, December 24, 2010

RE: [Homesteadingfamily] more canner questions.......

 

I'm going to amazon now to order it! Thanks!

Jeanne

<http://community.webshots.com/user/atasetofcreole>
http://community.webshots.com/user/atasetofcreole

<http://atasteofcreole.wordpress.com/> http://atasteofcreole.wordpress.com/

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From: Homesteadingfamily@yahoogroups.com
[mailto:Homesteadingfamily@yahoogroups.com] On Behalf Of Strumpets Delight
Sent: Friday, December 24, 2010 2:02 PM
To: Homesteadingfamily@yahoogroups.com
Subject: Re: [Homesteadingfamily] more canner questions.......

Do you have the ball blue book of canning? It really is a HUGE help! Will
give times on how long to can low acid foods.
They reccomend that you set your time, once the canner has come up to
pressure, to the ingredient that has the longest canning time.

There are also shortcuts~ I can my dry beans raw~ I put some in, cover with
boiling water and pressure can for 90 min!

Canning items with flour is NOT recommended~ It will break down and loose
all thickening power. Add your roux when you are ready to eat the gumbo~ =)

There is a type of Clear Jel that you can use to thicken gravy and things
like that, but its going to give a VERY DIFFERENT texture.

but really~ get a ball blue book... it has sooooo much info!

Angelia in OR

On Fri, Dec 24, 2010 at 8:34 AM, Jeanne Lookabill
<atasteofcreole@gmail.com <mailto:atasteofcreole%40gmail.com> >wrote:

> I got the canner. IT"S HUGE!!! Booklet that came with it is very vague.
> Disappointed in it actually.
>
>
>
> I found this:
>
> http://www.gopresto.com/recipes/canning/meat.php
>
>
>
> Can I use the poultry for canning turkey chili? My all American canner has
> both a gauge and a weight. What do I do with that?
>
>
> This is very confusing! I am so lost. Wanted to use it right away, but
> scared!
>
>
>
> The recipes seem to call for almost cooked food. Not already done food.
> What is the difference? Can I make my food like normal (I know I can't
> make
> gumbo w/roux only as a soup), then can according to basic meat recipe?
>
>
>
> Can I can a whole container of roux? Roux is 50% oil and 50% flour. I
> usually use olive oil as it gives a much deeper, richer flavor to the
roux.
>
>
>
> Jeanne
>
> <http://community.webshots.com/user/atasetofcreole>
> http://community.webshots.com/user/atasetofcreole
>
> <http://atasteofcreole.wordpress.com/>
> http://atasteofcreole.wordpress.com/
>
> "When a place gets crowded enough to require ID's, social collapse is not
> far away. It is time to go elsewhere. The best thing about space travel is
> that it WILL make it possible to go elsewhere." - R. Heinlein
>
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>

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