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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 438
Latest Activity: Sep 18

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Comment Wall

Comment by Janis Ahern on July 28, 2012 at 10:18am

PS Linda, do you leave or remove the seeds?

Comment by meaghan carpenter on October 1, 2012 at 12:19pm

Hey Everyone! Check out my latest blog post on canning Salsa Fresca with Green Tomatoes. Great fresh too!

palateandpantry.blogspot.com/2012/10/salsa-fresca-with-green-tomato...

Happy Canning!

XOMC

Comment by Karin Bosela on April 20, 2013 at 4:46pm

Its been quite awhile since I did any canning from the farm. We relocated to Florida (15 years ago) due to the lack of employment in my small home town and I have to claim "city slicker with dirt under nails" status instead of earth mama like it used to be.  I remember canning tomato sauce from garden ripe tomatoes and hot peppers, pickles, etc and truly miss the things I grew up with.  I am hoping to get back into food preservation in smaller quantities until we can purchase property in the country where I can have a real garden (1/2 acre or so) and spend my time canning, freezing, dehydrating and making jams and pie fillings. I'm sure there are newer ways to accomplish this so tips and advise for someone just getting back to it after all these years would be helpful.

Comment by Sue Gee on April 20, 2013 at 5:51pm

If you haven't canned for awhile be sure to use updated sources for your recipes and canning times, etc.  Many of these things change from time to time and you want to make sure you are following safe practices.

Comment by Karin Bosela on April 21, 2013 at 4:33am

Thanks Sue

Those are exactly the types of things I need to know. It's going to be like being a novice all over again... but I like a challenge.

Comment by Karin Bosela on April 21, 2013 at 4:42am

Hey Meaghan - your blog and recipe for Salsa Fresca with Green Tomatoes sounds fantastic. Green tomatoes are one of my favorites whether they are fried (in my bacon lettuce and fried green tomato sandwich), canned or in a marinated Green tomato salad my Aunt Millie taught me to make.  I can't wait to try your Salsa Fresca ~ I'm sure it will be added to my favorite things to have with green tomatoes.

Comment by Sue Gee on January 6, 2014 at 4:09pm
If you are in the Clackamas County area of Oregon, the Oregon State Extension Service will be offering the Family Food Educators Certification this spring (just a new name for the Master Preservers program, with some additional nutritional training). If you are interested you can go to the Extension website at http://extension.oregonstate.edu/clackamas/ for a description and for the application. Classes will be held on Wednesdays from 9am to 5pm starting March 5th and ending April 30th. 

Be aware that there is a community payback component to this training. You are expected to give back in volunteer hours. It is a very extensive program and a heck of a lot of fun.
Comment by John F. Houpt II, PhD on May 12, 2014 at 5:08pm
I just joined the group and if I can be of any help in the smoking or drying area of preservation just ask. I look forward to learning from y'all.
Comment by Ellen Peavey on September 5, 2014 at 7:56am

      I have found that pickling the jalapeno's along with the carrots and onions is much better then just canning the peppers. All we do is make an X on the tip of the pepper slice the carrots and onions fry all of this in a small amount of olive oil add the apple cider vinegar and spice. Then just cook them until the peppers turn olive green, add to the jars and water bath for twenty minutes. I have done five quarts and one pint so far many more to go, so much quicker and easier then the tomatoes. So many more tomatoes to can, fewer peppers will come in handy this winter.   Ellen from Georgia

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