Cherokee Wax beans canning recipes?

So I'm growing Cherokee wax beans this year, and I'm super surprised at how fast they're growing. They sprouted in around 4 or 5 days, and a week after planting are already almost 3 inches tall. I'm growing green beans and peas, too, but this is about the wax beans. This is the yellow variety [..…
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2597045/cherokee-wax-beans-canning-recipes/

Potatoes were a bit mushy on bottom of jars

I recently canned about 10 pounds of potatoes, thought I was doing a decent job of keeping them cool and boiling for 2 minutes quickly, but there is a good potato mush on the bottom of some of my jars. should this be save if I processed according to the USDA guidelines? I also ra…
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2594100/potatoes-were-a-bit-mushy-on-bottom-of-jars/

After some consideration, I think this summer's #canning has to go like this:
1 Check the stock, clean up the spreadsheet. Tomato sauces are almost to zero, condiments are mostly 1 or 2 years old which is still fine, jams are all over the place.

2 Make a list of needs for a year. As in pizza once a week means 50 jars.

3 Go buy in bulk.

4 Make stuff, tick boxes.

Ah, summer.

canned garlic! finally made my own!! seems like 1 head fits neatly into a half pint jar, minced.

its so expensive on the shelf compared to fresh bulbs. so i found a paper on acidifying garlic to a safe pH for botulism not to grow, which is the same pH level that boiling water canning measures against.

so i went ahead and chopped and soaked in acid solution overnight per the paper, then canned this garlic in an acid solution between 3 and 5% to keep things acidic enough to not do botulism during long term storage.

canning guides want me to pressure can things instead of messing with acidity. but i dont wanna spend money i dont have. on things i dont need. when i have all the other stuff to do task.
especially when all the locally available commercial canning has citric acid as preservative in it anyway, flavor adulteration be damned!! [and thats like, the only substantive argument i found against acidifying things to can at home, besides "people too stupid to understand" patronisation.]

sources:
university of idaho 2014 paper: acidification of garlic and herbs for consumer preparation of infused oils, i found it here: http://foodprotection.org/files/food-protection-trends/Jul-Aug-14-Abo.pdf

and on home canning, the 2015 usda guide as organized by university of georgia: https://nchfp.uga.edu/how/can
#canning #photography

Fresh Spring Canning Ideas Worth Stockpiling 🫙🌷 Smart canning ideas to capture spring flavor now and enjoy it later. #recipes #canning #preserving #springproduce #homemade #pantrystock

https://www.binkysculinarycarnival.com/fresh-spring-canning-ideas-worth-stockpiling/?utm_source=flipboard&utm_medium=activitypub

Posted into Best of Binkys Culinary Carnival @best-of-binkys-culinary-carnival-BinkysCulinaryC

Fresh Spring Canning Ideas Worth Stockpiling 🫙🌷

Smart canning ideas to capture spring flavor now and enjoy it later.

#recipes #canning #preserving #springproduce #homemade #pantrystock

https://www.binkysculinarycarnival.com/fresh-spring-canning-ideas-worth-stockpiling/

Aussie Blue Banner pickled onions

Who can tell me whether the Blue Banner recipe uses brown vinegar or malt vinegar to get the best pickled onions ever? I’m wanting to do my own and get as close to these as possible! Also, can I use small brown onions for this or do they have to be white pickling onions? Thanks [...]
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2587353/aussie-blue-banner-pickled-onions/