NDSU FREE Spring/Summer Food Preservation 101 is open for registration!
Welcome to Food Preservation 101! NDSU Extension and Cankdeska Cikana Community College have partnered to bring you seven educational modules on food preservation! About The Course Take this FREE course completely online, at …
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2632739/ndsu-free-spring-summer-food-preservation-101-is-open-for-registration/
Learned the glass lid ways and testing 10oz jars.
First batch didn’t seal because I let them cool down before tightening the bands. For the second batch, I pulled the jars out of the pressure canner as soon as the safety lock released and quickly tightened the rings down. This was also a test to see if those 10oz jars…
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2632111/learned-the-glass-lid-ways-and-testing-10oz-jars/
Canning Venison | Canning Deer Meat 🫙🦌 A practical guide to canning venison for easy, ready-to-use meals later. #recipes #canning #venison #deermeat #preserving #pantrystock
Posted into Best of Binkys Culinary Carnival @best-of-binkys-culinary-carnival-BinkysCulinaryC
Canning Venison | Canning Deer Meat 🫙🦌
A practical guide to canning venison for easy, ready-to-use meals later.
#recipes #canning #venison #deermeat #preserving #pantrystock
https://www.binkysculinarycarnival.com/canning-venison-canning-deer-meat/
Subbing Corn Help
Hi guys sorry for all the posts. Trying to get my meal prep canning ahead before food prices soar. It's not corn season right now. I presume I can substitute frozen corn, but does anyone know a trusted measurement for how much frozen corn I would need per ear of corn? Thanks! by TheMrsH1124
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2629704/subbing-corn-help/
One out of six #tattler reusable lids didn't seal. So better than normal with regular mouth quart jars.
I pressure canned the vegetable stock, because I forgot it wasn't meat. I'll still just leave the unsealed one in the fridge. I'll use it before it goes bad.
This was a not full gallon zip lock of peels, ends and nubs of veggies that sat in a crock pot for a couple days.
Home #canning is awesome.
On 5/25 101 Self – Sufficiency Tips by Sheri Ann Richerson goes live on Amazon there will be a pre-order available on kindle soon
https://www.youtube.com/shorts/ZvPQPglXrw8 What if becoming more self-sufficient was easier than you thought? You don’t need acres of land, a barn full of animals, or years of experience to begin. All it takes is one idea and the willingness to try. In 101 Self-Sufficiency Tips, author and lifelong homesteader Sheri Ann Richerson shares practical ideas to help you grow food, preserve your harvest, learn traditional skills, and rely less on outside systems. Each tip is designed […]
The finished jam!
I think it was the influence of my mom's generation that if you were making jam or doing some other canning, you had to make three dozen jars with a monumental effort. The result is that we lazier generations (usually) don't want to block off a whole day to do prep and processing.
There's a lot to be said for just making a small effort to get one or two jars, and skip the processing, just putting them in the fridge or freezer.
Can someone recommended good meal creation guides for home canned/lacto-fermented foods?
Any suggestions on what to plant in a small garden?
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