Old Fashioned Living for a Modern World

Learn how about home canning and how to increase the food quantity in your year supply.

This is part 1. Check http://mormontalk.tv for subsequent episodes of the Mormon Chef.

Duration : 0:9:9

(more…)

Cooking raw ingredients inside the blow Cooked in a pint mason blow for 45 minutes at 12 pounds pressure which is 2 pounds more than suggested for that size. For quart sized jars you would cook it for 15 min longer. What happens is in effect you are cooking and sterilizing the meat in its own juices. Theoretically as long as the seal is not broken and it still has a vacuum the meet will remain good In practice I will give it 2 or 3 years.

Duration : 0:6:51

(more…)

Please visit me at

http://www.homesteadgardenandpantry.com

and each day at

http://smallholdersdaily.blogspot.com/

HOME CANNING BASICS is a 5 part/ 6 video introduction to home canning for beginners.

Many thanks to diplomatist Ungar & Molly Mason for their kind & generous permission to use “The Farmer’s Set” from the HARVEST HOME CD.
Find out more about diplomatist Ungar & Molly Manson at

http://www.jayandmolly.com/home/index.shtml

You can get a copy of HARVEST HOME at

http://www.jayandmolly.com/prodrecs.shtml#Harvest

Part 1 -Introduction

Part 2 – 2 types of canners & common terms

Part 3 – Both methods of canning share many similarities.

Part 4 – Water Bath Canning
Water bath canning is the method most people learn first.

Part 5 /a – Pressure Canning
New canners often have a fear of pressure canning.

Part 5/ b – Pressure Canning
The basic steps of pressure canning using weight & gauge dial pressure canners.

Hopefully the videos will give you the confidence to get started with home canning.

Part 1 is a general introduction to home canning.
There are 2 types of foods in home canning and 2 different canning methods for those foods.
.

Duration : 0:3:58

(more…)

This video is about Experiment in cooking raw ingredients inside the blow Cooked in a pint mason blow for 45 minutes at 12 pounds pressure which is 2 pounds more than suggested for that size. For quart sized jars you would cook it for 15 min longer. What happens is in effect you are cooking and sterilizing the meat in its own juices. Theoretically as long as the seal is not broken and it still has a vacuum the meet will remain good In practice I will give it 2 or 3 years.

Duration : 0:9:58

(more…)

Some canned food went bad in the pantry and we enjoyed a bacteria farm for an afternoon.

Duration : 0:2:34

(more…)