preserving food

Canned sausage, potato and kale soup is delicious, shelf stable soup that will make your weeknight meals a snap.

Canned Sausage, Potato and Kale Soup

Whole milk, cream,

Arrowroot or other thickening agent

sausage

potatoes

kale

Water (or broth and water combination)

In a large stockpot, brown the sausage. While...

In a large stockpot, brown the sausage.  While it's cooking wash the vegetables, peel the potatoes, and chop the potatoes and kale.

When the sausage is cooked, add the vegetables...

When the sausage is cooked, add the vegetables to the stock pot and cover with water. You can add chicken broth if you have it but I think it's flavorful enough without the broth.

Bring to a boil ,then reduce the heat...

Bring to a boil ,then reduce the heat to a simmer and simmer for 10 minutes.

While the soup is simmering, prepare the jars,...

While the soup is simmering, prepare the jars, lids, and pressure canner. The jars don't need to be sterilized but they do need to be washed in hot soapy water and kept hot. The lids need to be washed, too.

Prepare the pressure canner according to the manufacturers...

Prepare the pressure canner according to the manufacturers instructions. This will probably include putting the rack in the bottom and adding a few inches of water. Heat the water but don't bring it to a boil.

Ladle the soup into the clean, hot jars...

Ladle the soup into the clean, hot jars leaving a one inch head space. I like to ladle the solids into each jar first so that they each have about the same amount. Then I divide the broth between the jars. If I end up short I'll add hot water to each jar until they each have a one inch head space.

Wipe the rims with a clean, damp cloth....

Wipe the rims with a clean, damp cloth. Put the lids and bands on the jars and load them into the pressure canner. Process the filled jars for 90 minutes at 10psi adjusting for altitude if needed.

Follow the processing instructions that came with your...

Follow the processing instructions that came with your pressure canner.

Canned squash can be used to make puree, eaten like mashed potatoes, warmed up and served with a bit of butter and brown sugar... It&#x27;s a great way to preserve your harvest!

Canning Pumpkin and Butternut Squash

Pumpkin, butternut squash, or other winter squash variety

water

Cut the squash in half, remove the seeds...

Cut the squash in half, remove the seeds and peel. Dice into one inch cubes.

In stockpot, cover the squash with water and...

In stockpot, cover the squash with water and bring to a boil. Boil for 2 minutes. Drain and discard liquid.

Place squash in sterilized canning jars leaving one...

Place squash in sterilized canning jars leaving one inch headspace.

Pour fresh boiling water (or hot cooking water)...

Pour fresh boiling water (or hot cooking water)  over squash, maintaining one inch headspace. Remove bubbles and add water as needed.

Wipe jar rims clean, center the canning lids,...

Wipe jar rims clean, center the canning lids, and screw bands to fingertip tight.

Place jars in the pressure canner and lock...

Place jars in the pressure canner and lock the lid in place. Leaving the vent open, turn on medium-high heat. Once there is a steady steam venting, allow to vent for 10 minutes.

Close vent and bring to 10 lbs. pressure,...

Close vent and bring to 10 lbs. pressure, adjusting for altitude. Process for 55 minutes for pint jars and 90 minutes for quarts.

Remove canner from heat and allow canner to...

Remove canner from heat and allow canner to return to zero pressure naturally. Wait another ten minutes and then open the lid. Allow the jars to cool for an additional 10 minutes and then remove from the canner.

Allow jars to cool and set for 24...

This step-by-step guide to canning cranberry juice is quick and easy. We’ll show you how to safely preserve cranberry juice using the hot pack method and a water bath canner.

Step-by-Step Guide to Canning Cranberry Juice

Cups Cranberries (fresh or frozen whole cranberries)

Water

Sugar sugar

Rinse your fresh cranberries under cold water, adding a small splash of white vinegar to remove dirt or residue. Discard any soft, mushy, or discolored berries. Good cranberries are firm and deep red, while bad ones feel watery or limp.

Step 1: Wash the Cranberries

In a large stock pot, combine cranberries and water. Bring to a full rolling boil, then simmer 5–10 minutes until the berries pop open and release their juice.

Step 2: Cook the Cranberries

Pour the mixture through a jelly bag or double layer of cheesecloth into another pot. Let it drip naturally. Don’t press, or your juice may become cloudy. Reserve the cranberry pulp for sauce, muffins, or compost.

Step 3: Strain the Juice

Return the strained juice to the pot. Stir in sugar to taste. Add any additional flavorings like a cinnamon stick, whole clove, or a splash of orange juice or apple juice. Keep the juice hot but not vigorously boiling.

Step 4: Sweeten the Juice

Pour the hot juice in the jars, leaving 1 inch of headspace. Wipe jar rims with a vinegar-dampened towel, and secure lids fingertip tight.

Step 5: Fill the Jars

Place jars in your water bath canner, covered with 1–2 inches of hot water. Bring to a full rolling boil, and process for 25 minutes. Adjust for higher elevations if needed. Carefully remove the hot jars with a jar lifter and set on a clean towel to cool. Listen for the satisfying “ping” of the lids sealing.

Step 6: Process the Jars

Allow jars to cool at room temperature. Check seals before storing in a cool dark place.

Sealed jars can last up to a year. Once opened, refrigerate and use within a week.

Step 7: Cool and Store

Have you ever considered making your own homemade paprika? It’s surprisingly simple and offers a world of difference in flavor compared to store-bought varieties. I remember the first time I tried it, using fresh peppers from my garden; the transformation was magical.

Homemade Paprika Recipe is Flavorful and Easy to Make

Medium Bell Peppers (3-4 medium-sized peppers)

peppers (sweet red peppers, paprika peppers,

Select Your Peppers. Choose ripe peppers with vibrant colors. Sweet red peppers, boldog paprika peppers, or chili peppers are popular choices depending on your desired heat level and flavor profile. For hot paprika, add a few cayenne or poblano peppers to the mix.

Wash and dry your peppers thoroughly. Remove the stems and seeds, and slice them into thin strips. Thinner walls dry faster, so this is a great option for an even drying process.

Dehydrator Method. Spread the pepper slices in a single layer on the dehydrator trays. Set the temperature to medium heat and dry for 8-10 hours until the peppers are crisp.

Oven Method. Place the peppers on a baking sheet in a single layer. Set your oven to its lowest setting and leave the oven door slightly ajar for air circulation. Check every couple of hours, as drying time varies based on pepper thickness.

Air Drying. Hang peppers in a dry place with good ventilation for several weeks. This method takes longer but preserves a natural depth of flavor.

If you want homemade smoked paprika, use an outdoor smoker with oak wood or cherry wood chips. Smoke the peppers at a low temperature for a couple of hours before completing the drying process.

Grind the Peppers. Once completely dried, grind the peppers into a fine powder using a spice grinder, coffee grinder, or food processor. For an even grind, work in small batches. Pass the ground paprika through a fine-mesh sieve to remove any larger pieces.

Store Your Paprika. Transfer your homemade paprika powder into a spice jar, airtight container, or glass jar with a tight-fitting lid. Store it in a cool place, away from direct sunlight and humid environments, to maintain its beautiful color and fresh flavor.

Dry the Peppers

Learn how to dry basil with an oven or dehydrator with these easy-to-follow steps along with tips and ideas to use dried basil all winter long.

How to Dry Basil - Oven or Dehydrator

fresh basil, (any kind)

Harvest or buy basil. Remove the leaves from the stems.

Rinse basil leaves gently.* Pat dry with a towel or spin in a salad spinner (or roll in a towel and leave overnight in the fridge).

To make dried basil, choose either of the following drying methods:

Prep Basil

Preheat oven to 170 degrees (use convection bake if you have it to increase airflow). Lay basil leaves on a baking tray in a single layer. Some will say to line with parchment, it&#39;s up to you - I never bother and don&#39;t seem to need it.

Bake for 50 minutes to an hour until dry and crispy, depending on the size of your leaves (really large leaves may take longer). As you can see, the color changes and they shrink a lot. TIP: I&#39;ve found there&#39;s no need to crack oven door open, even without a convection oven.

Oven:

Lay out basil leaves in a single layer on dehydrator trays. Dry at 95-120 degrees (higher heat if your kitchen is more humid) for 6-10 hours, checking often, until the leaves crumble when rubbed.

The basil is dry when the leaves are totally crispy and crumble easily. They shouldn&#39;t bend or have any soft areas, but sound crunchy and fall apart in your fingers. This may take longer than 10 hours, depending on your dehydrator, kitchen humidity, and type of basil.

Dehydrator:

Crumble (or not). For both methods when the leaves are dry, pour them from the trays into a small bowl and use your fingers to crumble the leaves evenly. OR you can store the leaves whole and crumble when using them. (You can also use a spice grinder (or coffee grinder dedicated to herbs) or food processor to get smaller, more even pieces.)

Place basil crumbles or whole leaves into small glass jars with airtight lids. Label and date: this is IMPORTANT because once it&#39;s in your spice shelf, it will look similar to a lot of other greenish herbs!

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