Canning In USA

Do you know what is it?😉

Write in comments your thoughts 💭

Canning corn🌽

▪️4 qt raw corn, cut off cob
▪️1 c sugar
▪️4 tsp salt
▪️1 qt water

👨‍🍳Boil all ingredients for 15 minutes. Set pot in ice cold water. Cool completely. Ladle both corn and liquid into freezer safe containers. Freeze. 100 ears of corn equals 12 quarts.

👨‍🍳Boil corn on cob for 3 minutes. Remove from water and slice kernels off cob. Pack jars with corn then pour boiling water over corn, leaving 1 inch headspace. Pressure cook for 55 minutes using 10 pounds of pressure.
I modified the recipe a little bit and put a cup of sugar and 4 tsp of salt in the water to get that salty-sweet taste.

It’s useful! And tasty😋

Do you agree?

Have you already ordered the lids?

With them in the kitchen is much easier and profitable wine is pleasing to the eye!

Do you like pickled products?😉

It will be easier with Forjars😊

Dried Beans

🔸1/2 cup per pint
🔸optional 1/2 tsp salt
🔸fill with water

Pop them in the pressure canner for 75 minutes👌🏼
I presoaked this round and am going to skip that step next time!

Use it😉

It’s useful😉
Do you agree?

Do you like pickled products?😉
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Do you like pickled products?😉

Ingredients 👇

8- 10 pounds of apples
2 cups of apple juice or apple cider
1 cup of white distilled vinegar or apple cider vinegar
2 cups of white sugar
2 1/2 cups of packed light brown sugar
2 tablespoons of cinnamon
(Cloves or nutmeg can be optional)

Process 👇

Wash apples and coarsely chop the apples (stems, cores and peels). Put into large pot.
Add Juice (cider) and white vinegar to the pot. Boil cook and boil the apples until very tender.

With food mill or sieve, push apples through to removed stems, peels and stems.

Return fruit pulp to large pot. Add sugars and spices and mix well. Cook the fruit pulp down on low heat for 2-3 hours. (Maybe longer pending on how slow you cook it down). Careful not to burn or scorch apples in the pot.

The apple butter will be done if the butter remains mounded onto the spoon when held away from the steam. Once the butter is thick and you’ve tested for doneness, begin to ladle into 1/2 pints or pint jars.

Prepare jars and lids properly according to canning guidelines. Water bath pints and 1/2 pints for five minutes. 10 minutes for locations above 1000ft elevation.

Do you like pickles?

It is much easier to make them with lids for cans from us!

Wholesale cheaper😉