Summer is coming to a close and fall has arrived! The season has come for winter squash to mature in gardens and farmers’ fields. Sharon, from Simply Canning, shares her recipe and some tips to pressure can winter squash, such as butternut and pumpkin. Simply Canning, is a great resource for information on canning...
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Updated – August 2023 If you’re preserving low acid foods – like meats and most vegetables, pressure canning is the only safe way to create a safe and shelf stable product. Ball jars and their 2-piece lids are tested and approved containers and lids for use in pressure canning. Pressure Canning Basics is a good...
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Updated – January, 2022 Pressure canning is a different preserving method than water bath canning, and not all jars are designed, tested, and approved for pressure canning. This post will discuss which jars are safe for pressure canning. Pressure canning is the only method recommended safe by the U.S.D.A. for preserving low-acid foods such...
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Updated June 2023 Richard Kralj, Food Safety & Quality-Senior Extension Educator at Penn State Extension presented a pressure canning demo at our Preservation Station at the PA Farm Show. There were many questions regarding pressure canning at the PA Farm Show, and we continue to get questions about this topic. As more small kitchen...
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We are pleased to introduce our guest blogger, Sarah Mock from Savoring the Good. Sarah has some excellent tips and creative ways to save money around your home. One way she saves, is by preserving her own food. Today she is teaching us how to use every ounce of goodness from our CSA share,...
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