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Which Jar Is Best For Canning Food Recipes - Yahoo Recipe Search
Food52The over-crowded bookcase above my mother’s kitchen desk did not discriminate between healthy cooking and indulgence. Adele Davis’ no-nonsense Let’s Eat Right To Keep Fit cozied up alongside James Beard’s Fireside Cook Book and Julia Child’s butter-stained Mastering the Art of French Cooking. Published in 1970, Davis’ timeless reference guide to nutrition served more as a suggestion and less as an ultimatum. My mother’s casual promotion of health food to a family devoted to lofty cakes and lattice-topped pies, aligned with my father’s dictum to diet and exercise. “Everything in moderation,” he would remind us after his morning jog, slicing off a small triangle of apple pie for breakfast and pouring himself a second cup of coffee from the Chemex. One might say my mother was a thin-shelled health food nut, while my father was a tough nut to crack. My mother’s interest in diet and nutrition stemmed from both her upbringing and her education. The daughter of a dentist, she enjoyed a lengthy career as a dental hygienist, admonishing us to brush our teeth and floss regularly. As children, a visit to my grandfather’s office overlooking Bryant Park, was a healthy contradiction. Armed with new toothbrushes and pocket-sized tubes of toothpaste, we paused by a behemoth glass jar on my grandfather’s desk to pluck a handful of cello wrapped candies. Planting a good-bye kiss on his cheek, we headed to Katz’s for hot dogs washed down with Dr. Brown’s cream soda. Even at the height of the health food craze, my mother’s approach was far from a religious pursuit, more akin to a hobby. Most mornings, she orchestrated four brown bag lunches. Even though her valiant attempts to coax us towards whole grains fell flat, I had to applaud her tenacity. She was subtle, sandwiching peanut butter or cream cheese or egg salad between two slices of whole wheat bread, cut on the diagonal. We pleaded for pedestrian white bread instead. She reluctantly obliged with multi-grain bread which was lighter on the wheat, adding an apple or a small box of Sun-Maid raisins for good measure. Lunch wasn’t the only meal exposed to a healthy upgrade. The Tupperware turntable in our kitchen cabinet designated to vitamins, flax seed, oat bran, and banana chips also housed unsweetened breakfast options. Spinning the turntable unleashed a waft of health-food-store-Brewer’s yeast that we considered toxic. Avoiding that turntable like the plague, Grape Nuts and Shredded Wheat were as far as we dared stray from sugar-kissed cereals. When carob chips and honey were touted as healthful baking substitutes, my mother combed through a stack of glossy food magazines until she found a recipe for carob chip cookies. The results were underwhelming at best, reinforcing Toll House morsels as a pantry staple. The lackluster cookies enjoyed a field trip to science class and a little extra credit for the baker; my mother was thrilled. The 1970s and '80s introduced consumers to kitchen gadgets that encouraged nutrition. New appliances intrigued but left my brothers, sister, and I nonplussed. The peanut butter spinning out of the Salton peanut butter machine was tasty but not sweet enough. The thermostat controlled yogurt maker produced five tangy portions yet severely lacked fruit on the bottom. We balked; my mother persevered. Although the counter-top bread machine turned out crusty loaves of multi-grain, slices dunked in skim milk were a far cry from challah French toast doused in Vermont maple syrup. Adele Davis encouraged fresh juices, prompting the purchase of a juice extractor. It wasn’t unusual to wander into the kitchen and witness a scene reminiscent of Muppet Labs. Strewn across the Formica countertop was a riot of carrots, apples, crimson beets, and knobs of fresh ginger. Standing at the helm was my mother, guiding the fruit and vegetables as they tumbled headfirst down the chute of the extractor. When offered a juice glass of the health tonic, I politely declined. My mother declared it, ‘out of this world’ while my father opted instead for a dry martini with an extra olive. I did share, however, my mother’s passion for lemons, both the thick-skinned grocery store variety and the elusive thin-skinned Meyer lemon. Squeezed over ice cubes in tall glasses or bobbing in a cup of hot water, we drank these beverages in lieu of coffee after dinner. In her classic yin and yang philosophy of sharing, my mother reminded me that lemons eroded tooth enamel but were packed with antioxidants. Circling the dining room table nightly provided an opportunity to over-share the day’s events, fill (and refill) our dinner plates, eating just enough vegetables to ensure smooth sailing to dessert. My mother’s attempt to replace white macaroni with whole wheat was almost as dire as introducing brown rice instead of white. The dinner table mutinies were blissfully short lived. “Your father prefers regular spaghetti,” my mother assured me as she squeezed fresh lemon juice over a bowl of whole wheat pasta salad. For a very brief period, I encouraged my mother to enroll in an aerobics class and promised to join her. With Billy Joel’s greatest hits pouring out of a boom box, our blindingly white sneakers zigged instead of zagged across the floor, turning to the left when the rest of the class was turning right. Desperately trying to avoid facing the wall of mirrors, we laughed more than we aerobicized. Class concluded with a series of cool down stretches and shoulder rolls. As Barry Manilow crooned “I can’t smile without you,” we decided he could, making a beeline for the car. We stopped for frozen yogurt on the way home.Food.comPlanning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.Food52AKA The best post-Thanksgiving soup you've ever had. Opinion: there are not enough recipes using Tomatillos. This original recipe was created by my uncle Jonny, a ski patroller out in Colorado who knows his way around a fine tequila. It was made as an ode to leftover Thanksgiving turkey, with a Tex-Mex spin. He’d take the leftover cooked turkey from the day before, and throw it on the charcoal grill and then throw it in the soup cubed up and smoky. There’s something about this soup that I always craved. First, the smokiness was right up my alley. Even as a child the smokiness stuck with me (as smoke tends to do). Second, the slightly sour and tanginess from the Tomatillo was different and is hard to find in other soups without overpowering the dish or giving you serious acid reflux. Third, the Hominy. I don’t know why but the first time I tried hominy was in this soup, and it was the most perfect texture and consistency I had ever had. That slightly puffed, pillowy density. NOM. As we got older, my father started to recreate it very very well, and it was my favorite part of every Thanksgiving. Eventually, I became more of a home chef/food connoisseur, and moved to Israel where unfortunately most of the ingredients to this perfect soup were nowhere to be found. One year, I craved it so much that I asked my mom to ask her friend who was coming on a trip here with the Temple to bring hominy and tomatillos in her suitcase. Unfortunately she couldn’t bring the tomatillos, but she did manage to bring the hominy. It remained a prized possession in my trophy shelf of a pantry (right above the Better than Bullion, canned green chillies, chipotle, and Annie's Mac & Cheese). I was determined to have the exact taste that I remembered so vividly. Even the Turkey was hard to find with the skin on it - so I asked the butcher in broken Hebrew if he had turkey breast with the skin still on it. He looked at me like I was insane for wanting the skin, but nevertheless - I persisted. The skin to me was critical for grilling, as it provided the fat, char & crispiness to the soup. So, he found some leftover turkey (probably a distant relative or sibling turkey) he had cut off earlier and packaged it separately layered above my turkey breast. Lol. My love of intense flavors is both a blessing and a curse. No meal is extraordinary unless I’ve drawn out its best qualities to the MAX. So, smokiness in this dish was CRITICAL to its success. I decided to level it up. If I already had the grill on for the turkey - might as well grill all the vegetables for maximum char-age and caramelization. Gotta say, this was one of the more genius additions to this dish, and I ain't ever goin back. You should approach this recipe as a choose your own adventure. Since I’ve made this dish, I’ve had a few variations and had to adapt to the ingredients available to me. Since I never had tomatillos, I simply went to the international food store around and got jar of salsa verde which was a damn good replacement! I basically used it like you would a can of tomatoes, as the base of the soup. The next time I was inspired to make this soup was when I got a ton of green tomatoes in my CSA (community supported agriculture - join one, it’s dope), and had no clue what to do with them. So, I expanded my experimentation of this soup and gave it a try. I even couldn't get turkey this time, since it was in the midst of the Covid-19 outbreak. Nevertheless, I persisted. Even with all these changes in what I thought were critical ingredients, it came out BUL (in hebrew this means EXACT… on the dot… in this case, on the palate). So, here is my official recipe, democratized for humans everywhere to be able to make from almost anywhere in the world. Substitutions to the original do not disappoint! This recipe is BANGING. Nuf said - let's get to it.EatingWellWhen blended with frozen ripe bananas, coconut meat (a.k.a. coconut manna or coconut butter) is transformed into the base for this creamy banana-coconut dairy-free ice cream. This dairy-free banana-coconut ice cream recipe uses coconut butter, which is made from finely ground whole coconut meat and has the texture of natural peanut butter. Coconut butter can be found in jars near other nut butters, baking oils and sometimes even in the supplement department of natural-foods stores and well-stocked supermarkets.YummlyFor best flavor, our classic soup goes with canned San Marzano tomatoes, an Italian heirloom variety that bursts with sweetness and is available at most supermarkets. Jarred roasted red bell peppers, a little basil, and balsamic vinegar add to the sweet-tart flavor balance, and a splash of cream gives the soup its satiny texture. The fresh basil garnish makes the soup extra special, but it’s optional. Pair the silky smooth tomato soup with [grilled cheese sandwiches](https://www.yummly.com/recipe/Oven-Baked-Classic-Grilled-Cheese-Sandwiches-9205345) for a comfort food match made in heaven. The recipe, which makes 6 1/2 cups, is a Yummly original created by [Ivy Manning](https://www.yummly.com/dish/author/Ivy-Manning).Food52How do you feel about Grits? Is that a weird question? No.. really I want to know before I lead you down this path we are headed which is a post about my love for Grits.. I need us all to be on the same page.. When I first started pondering on the idea of a food blog, a friend of mine asked me not to it make only about grits, fried chicken or cornbread.. which I indulge in on a frequent basis... So I think I have done good, not once have I written one recipe containing the ingredient that I have consumed over 300 tons of and know 100 ways to cook. Grits..They are a southern staple that can be added to or the main ingredient in a numerous amount of dishes, this is not just limited to breakfast and brunch… The southern substitute for lasagna.. in my opinion.. is a Cheesy Tomato Grits casserole that my grandmother used to make.. I’ll make that soon, but as I said before I am trying to keep to my promise.. Once while visiting a friend I made some grits ( I made some other stuff too..but let’s keep with the theme of this post)… when it was time to clean up I saw that she was about to throw away the leftovers… Don’t throw away leftover grits… Does that sound weird too? Well, if you save them put them in a can (mason jar-preferable) put them in the fridge.. then in the morning when you get up make them into patties fry them in some oil and you’ve got yourself what we call down here “Grit Cakes”. Should I continue… umm I’ll just get to this recipe that I have for you today… Grits are good with butter..lots of butter.. there even better with Jelly.. but they are amazing mixed with Monterey jack cheese and topped with Black Peppercorn Salmon… Oh just a little side tip… Cook your grits in chicken stock instead of water… and always stir the pot before you add the grits in.. not sure what this does to be honest.. but my Granny was adamant about stirring the pot.. so I stir the pot.. Now go back and count how many times I used the word "Grits" then multiply that by 3.. the number that you get doesn't even come close to the amount of ways I can cook some grits.. Let's stir the pot... shall we...YummlyRaspberry Mousse is an elegant dessert, at once decadently rich yet surprisingly airy and light — an edible oxymoron with the pure flavor of fresh raspberries. Lightened with beaten egg whites and whipped cream, then tinted a perfect pink from the raspberry puree, it brings a light ending to a rich meal. It's classic French sophistication that never fails to impress! ## What is mousse? How is it different from pudding? The word “mousse” is from the French, and translates as “foam” or “froth.” Pudding is dense and heavy (and yes, delicious in its own right) and is typically made with whole milk. Mousse contains heavy cream, but by whipping it and using other light ingredients (like fresh berries and beaten egg whites) the resulting dessert is fluffy and sweet with a soft and delicate texture. ## Does mousse need powdered gelatin to hold its shape? Many mousse recipes call for adding an unflavored gelatin mixture to the base to give firmness to the final dessert. However, with both egg whites (beaten until stiff peaks form) as well as whipped cream, this mousse has enough structure to support itself as is. Not using gelatin ensures that vegetarians can enjoy it as well (most gelatin is animal-based). ## I have regular white sugar in the cupboard — do I really need superfine sugar? In short, yes. Using superfine sugar ensures that the texture of this raspberry mousse will be perfectly smooth — with no unpleasant graininess or crunch — because it dissolves much more quickly. However, there’s a simple solution if you can’t get to the store: Blitz your regular white sugar in a food processor for 30 seconds to 1 minute, and voila! Homemade superfine sugar. ## What kind of cream should I use? You can use either heavy cream or whipping cream. Heavy cream has the most milk fat at about 36%, whereas whipping cream typically has around 30%. You may also see "heavy whipping cream," which is the same thing as heavy cream. Just don't substitute light cream, as it doesn't have enough fat to whip up properly. ## Do I really have to strain the raspberry mixture through a sieve? In this recipe, getting all the seeds out of the raspberries makes a huge difference in how we experience the final dessert. A hallmark of mousse is that it's perfectly smooth, with an intense flavor that comes only from the essence of the main ingredient — whether it’s dark chocolate or the best fresh raspberries. ## Could other berries work in this mousse? Yes! If you have sweet strawberries or ripe blackberries, go for it. Foraged fruit can have varying levels of sweetness, though, so be sure the fruit isn't too tart before using it here. Just cook the fruit in a small saucepan as indicated in the first step, give it a quick taste, and adjust the sugar as needed. While fresh is always better, you could use frozen raspberries if needed — just be sure to defrost them first, and drain off the excess liquid. ## What’s the best way to serve mousse? Mousse benefits from a festive serving dish since it doesn’t have a shape of its own. Clear glass is a great way to highlight raspberry mousse’s ballet-slipper pink color. Stemless wine glasses provide stability and offer a pink window into what’s to come, while 4-ounce Mason jars keep it simple yet sweet. This recipe adds an extra twist by topping the traditional mousse with a decorative frozen mousse topper. This adds not only visual appeal but a contrast in textures and temperature that is sure to wow your guests even more. Need more ideas? Use a cute heart-shaped mold for a special Valentine's Day treat, sprinkle with fresh raspberries, or top the mousse with shaved chocolate for that classic chocolate-raspberry flavor. ## What do I do with the leftover egg yolks? Don’t toss those yolks! Put them in the fridge in a small bowl with plastic wrap touching the surface until ready to use. You can use yolks in a classic Caesar Salad, make a homemade aioli sauce, or use for other dessert recipes such as a classic crème brûlée or custard.Food.comGreek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) says of this recipe: "This dish is best made with the strongly flavoured salted anchovy fillets (be sure to rinse them well), but the anchovies from tins or jars will do as well. You can either use a food processor or pound everything with a pestle and mortar. This paste will keep for several weeks in the fridge and is served on biscuits or bread." This recipe is from his book ‘real greek food’, which he co-authored with food writer Charles Campion. It's obviously a recipe for those who love anchovies! I'm posting it here for the 2005 Zaar World Tour.YummlyIf you want a simple introduction to the food of Portugal, saloio bread, or pão saloio, is a tasty way to ease into the cuisine of Northern Portugal. "Saloio" means "peasant" and this traditional bread is often referred to as peasant bread or farmhouse bread that originated in the countryside north of Lisbon in the region of Ponte do Rol. This bread has been around for more than a century, but it's still one of the most popular breads you can buy from a local baker. If you've made bread before, this recipe won't surprise you, but if you're a novice, here's a bit of information beyond the recipe to help you through the steps. ### Simple or Whole Grain This recipe is really two recipes in one. It calls for all-purpose flour and it's mixed and kneaded like you would other homemade breads like sourdough or whole wheat bread. However, once the dough has completed its first rise and has been divided and shaped for the second rise, the recipe gives you the option to knead in rye flakes, sunflower, and sesame seeds. The plain bread is great, but the seeds make the bread a little more... engaging. ### Baking Tips __Pay attention to your yeast's expiration date:__ Unfortunately, yeast doesn't stay "alive" forever. Buying it in bulk to save a buck or two is tempting, but if it sits around too long, it won't do its job of pumping up your bread. Bakers who make bread often buy active dry yeast in a jar, but buying pre-measured packets to use immediately is best for people who don't bake as often. __Make sure your oven is hot:__ This recipe calls for the oven to be preheated to 425 degrees Fahrenheit, which is hotter than everyday recipes like a cake or casserole require. The high heat helps the bread form a crust on the outside and leaves a chewy crumb (the loaf's interior) we expect from "artisan" breads. __Take its temperature:__ Instant-read thermometers are great for bread as well as meat! Artisan breads like this one are deceiving because the crust can be a beautiful brown while the inside is still developing (read: raw). The internal temperature should reach 190 degrees Fahrenheit before you take it out of the oven. This means poking a hole in your bread, but no one will notice and a tiny blemish is better than slicing into undercooked bread. __Resist opening the oven:__ The smell of fresh bread may taunt you, but try not to open the oven too much. Every time the oven is opened, the temperature drops significantly which will extend your baking time. ### Results This heavy rustic bread goes well with soup like the traditional caldo verde made with sausage, greens, potato, but this bread is good enough to eat on its own still warm from the oven. It's also pretty good with a drizzle of olive oil or butter, too.1 day ago · The recommended canning lid setup is a two-piece system: Flat Lid: This creates the actual seal on the jar. Ring (Band): Holds the flat lid in place during the canning process. Here’s how it works: Place the flat lid on the filled jar. Secure it with the ring, tightening it just enough to hold the lid in place.
May 12, 2022 · I’ve scoured the internet for every meal-in-a-jar canning recipe available and collected them all into categories for your easy reference. Hearty meals like chili, soups, stews, curries, stroganoff, and more. That said, not every pressure canning recipe is available free on the internet at this point.
Oct 4, 2024 · Canning meal-in-a-jar recipes is the ultimate meal prep! These tasty, nutritious recipes are easy to grab and eat, whether you’re dealing with a busy workday or a power outage. Many homesteaders start their canning journey by water bath canning jam or pickles, sometimes moving up to pressure canning fresh vegetables from the garden.
- Types of Jars
- Can I Reuse Mason jars?
- Can You Store Food in Mason Jars in The freezer?
- Can Mayonnaise Jars Be Used For Canning
- Final Thoughts
There are two basic types when it comes to Mason jars: 1. Regular mouth-The mouth of these jars are 2-3/8 inches for inner diameter and 2-3/4 inches for outer diameter. 2. Wide mouth- The mouth of these jars are 3 inches inner and 3-3/8 inches outer diameter. These are great for making pickles and canning fruits and vegetables and meatsas they are ...
You can reuse Mason canning jars as long as they are not chipped, cracked, or otherwise damaged. Before reuse, wash used jars well in hot, soapy water and sterilize them. Always replace the lid, but rings can be reused. Long story short, age is not a determining factor. As long as there is no damage, the jars will work just fine. So, if you happen ...
Mason canning jars can be used in the freezer, but there are a few things that you have to do: 1. Do not fill as full- Instead of leaving 1/4 inch headspace as you normally do when canning, leave 1 to 2 inches at the top to allow for expansion of the food as it freezes. Most Mason jars have a fill line for frozen foods underneath the top part of th...
Glass mayonnaise or salad dressing jars should not be used for canning. The exception is if the jars are made to fit a 2-piece canning jar lidso that you can get a good seal. In this case, it would be alright to use them for jam or jelly or any product that doesn’t require further processing. No pressure canners: They could be used for processing i...
It is vital to use good canning or “Mason” jars when making your jam and jelly. Here are the jars I recommend, which can be picked up on Amazon. Mason jars can be used and reused repeatedly, as long as they are not chipped, cracked, or otherwise damaged. Should you find some good canning jars at a yard sale or thrift storeat a low price, grab them ...
- Canned Applesauce. View Recipe. This three-ingredient applesauce is the best way to savor fall apples all year. One of the top water bath canning recipes to try; this is great for beginners because it's so simple and delicious.
- Canned Green Beans. View Recipe. Pressure canning recipes (like these fresh green beans) are great for foods without much acid, like veggies. Can the green beans plain if you want and add seasoning later when you're ready to serve or add a little canning or pickling salt to the mix.
- Garlicky Pickled Mixed Veggies. View Recipe. If you have a lot of vegetables you want to save, this is one of the best canning recipes for your abundance.
- Mexican Beef Garden Soup. View Recipe. Did you think canning recipes were just veggies and jams? Think again. Canning meals like this Mexican-inspired beef soup are a delicious way to meal prep and stock your pantry.
Oct 16, 2022 · Get dinner on the table fast with these canned meals in a jar recipes! Home-canned meals in a jar pair well with pasta, rice or other grains to complete the meal! Break out your pressure canner, choose a few recipes below and get to canning some meals in a jar!
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Having ready-made Meals in A Jar sitting on your pantry shelf will take all the hassle out of weekday meal prep and help you create perfect portions so you may enjoy all of the cozy, comforts of the gorgeous fall season.
