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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Aug 13
Started by Paul Lueders. Last reply by Mike Harmon Oct 20, 2015.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
Good morning! My name is Cari and i live in South Africa. I am in search of any recipes for food preservation. I do make my own jams and pickels but nothing that contains any meat! Any help welcome!!!
I always pack my chicken into cold clean (but not nessessarily sanitized) jars. The process will sterilize everything. You do not need to add liquid. It is ready to eat as soon as it comes out of the canner. Just stick some chicken in a jar and pressure can it for 75 minutes (pints). I know it sounds easy but that's only because it is!
I know that many of us are loving the banter back and forth here - thanks Pat and Harriet for the chuckles. If there are specific topics that folks would like to learn more about and discuss (like canning meat, pectin-making, etc), may I suggest starting a discussion in this group instead? Each member (unless they've already opted out) gets an email with each comment, and I don't want to overwhelm folks with it. You can always subscribe to comments in each of the discussions as well.
In related news, there is an option to receive daily or weekly digests of activity here on Homegrown, and I'll be putting together a how-to on that soon. Enjoy!
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