Saturday, November 26, 2011

Electric Cookers - Cook Fast, Forget Past

Cookers have been used in the households for a long time. Several types of cookers are used for cooking food in the kitchen. Gas cookers, electric cooking devices and oil-filled cooking equipments are some of the popular choices for cooking. The electric cookers are not only used by the housewives but also by the professional chefs. The professional people prefer to use these equipments because they are non reactive and so they keep food hygienic.

Electric cookers are simple cooking utensils that are manufactured considering several safety measures. With the technological advancements taking place, different manufacturing companies are making programmable cookers which can be very helpful to the users. Such cookers can be adjusted for high or low pressure cooking, boiling, baking or warming the food items. The electronic thermostat is used in manufacturing the cookers which gives more strength to them.

The electric range cookers are being manufactured in many colours and designs. Several attractive features have been added in them in order to lure the customers. The push-button controls and digital display are the latest facilities provided with the electric cooking devices these days. The available designs are chrome range, chrome solid door type and many others. One can also find the manufacturers claiming that their cookers do not consume electricity at all. The users should avoid falling in such traps.

For making a smart purchase, one should take care of certain points. Users can go for the renowned brands since they provide a sort of reliability. These big names follow stringent quality policy in their organisation and therefore the probability of manufacturing faulty cookers is very less. The higher temperature resistance capability in cookers is another factor that should be considered because such products can cook food in a faster way. The nutrients of vegetables and other types of foods stay trapped in such cookers. In addition to that, multi-deck container facility is provided in some of the advanced electric range cookers so that users could cook several kinds of food at the same time.

The best places where electric cookers can be found are the online shopping portals. These marketplaces give a host of choices to the customers such as free gifts, discounted price, cash back offer, etc. Shopping becomes more enjoyable at these websites.

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Friday, November 25, 2011

Fagor 9-inch Silicon Gasket

Fagor 9-inch Silicon Gasket

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A rubber gasket's primary purpose is to create a constant tight seal. Over time a gasket can dry out and lose its elasticity. If you notice this happening, replace the gasket immediately. A worn out gasket can lead to steam not building up, or worse, escaping from your cooker.

Fits all 6-quart and smaller Fagor pressure cookers
Forms tight seal when cooker is locked
9 inch diameter

The rubber gasket is the key part in forming the tight seal when you lock your pressure cooker for steaming. Every now and then, your gasket needs replacing to keep your pressure cooker working at its highest capacity. With about a 9 inch diameter, this gasket fits all 6-quart and smaller Fagor pressure cookers. --Cristina Vaamonde

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Tuesday, November 22, 2011

High Altitude Cooking

if you have ever cooked at a higher altitude, you will have noticed that something was strangely different.

The food you were working so hard to prepare didn't quite turn out as expected, did it? It also took longer to finish cooking than you had anticipated.

You have just learned that the cooking strategy you had perfected over time will need some 'adjustment'.

Here's why it happened. At higher altitudes, the air pressure in the atmosphere is lower than it is at lower altitudes. This difference in air pressure is quite evident when you are trying to catch your breath. It is this same difference in air pressure which affected how your food turned out.

You see, at sea level water boils at 212 degrees F. But at an altitude of 7500 feet however, it boils at about 198 degrees F. - Big difference when it comes to cooking!

This difference in the water boiling temperature has a great effect on food and food cooking processes. It will affect the flavor and taste of food.

Food will be underdone because the moisture in the food itself and the water in which it is being cooked boils off more quickly. Because of this, your food can easily cook dry.

Also, unless you make special adjustments to the temperature of cooking oil, deep fried foods will be over-brown on the outside and undercooked on the inside.

Another side-effect of high altitude cooking is that sugar syrups used in making candies, frostings and jellies will concentrate much more rapidly than at lower elevations.

One final important fact to be aware of: Canned fruits, tomatoes and pickled vegetables do not become thoroughly processed because of the lowered boiling point of water. And low-acid foods (vegetables, meat and poultry) can nurture heat-resistant bacteria unless processed longer and at higher poundage in a steam-pressure canner.

When it comes to the individual ingredients themselves, it opens up a whole new can of worms. Here's a statement which is complicated to understand at first, but here goes:

There is a complex inter-play between ingredients which bears a definite relationship to the others. And the quality of the finished product depends on a delicate balance of ingredients which can only be achieved through the proper adjusted quantity of each ingredient.

If you didn't understand that (as I also didn't), there is a book that you should know about which is loaded with information and strategies to offset the unique problems and complexities of high altitude baking and cooking. The book was first published in 1980 by Random House and is called 'The New High Altitude Cookbook' by Beverly M. Anderson and Donna M. Hamilton.

Now when it comes to your crockpot, be sure to allow for considerably more cooking and baking time at the higher elevations.

A quick tip: Aluminum foil on top of the foods being cooked or between the rim of the cooker and the cover will reflect the heat downward into the food. This will be especially helpful at higher elevations.

I hope you found this information useful and be sure to visit my website for more information and recipes!

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Monday, November 21, 2011

Fissler Pressure Cookers - Faster, Healthier and Safer Cooking

The Fissler "Blue Point" pressure cooker will surprise you in so many ways. Just by looking at it, you'd think it's too light to be a pressure pot. I mean, pressure cookers are supposed to be awkward looking and clunky. It is nothing close to that. There innovative design is becoming a 21st Century classic.

Cookware rated so high on the design side often fails when it comes to function. But, Fissler manufactures a heavy duty durable pressure cooker. Durability means quality in its pots. Imagine the pressure build up inside the cooking pot. Lesser quality pressure pans can be dangerous if they can't stand the pressure - no pun intended. That is why durability and weight are important.

Fissler's "Blue Point Series" have revolutionized modern pressure cooking methods. With top notch safety features that include an automatic steam release valve and a pressure block interlocking lid that keeps you from opening the cooker until all pressure has been released, your family is safe from pressure accidents. Plus, you'll be pleasantly surprised to learn they cook silently and unpleasant odors don't escape into your kitchen. There is no resemblance to the old fashioned ones your grandmother used.

The Fissler pressure cooker is a contradiction in itself. It looks sophisticated with all of its safety features and yet it is very user-friendly. You don't have to worry about the steam build up and how to control it because it has an automatic feature that makes sure that the temperature inside is constant. It lets off steam if it gets too hot or if the pressure increases too much.

It is also versatile. Normally you reserve your pressure cookers for time consuming recipes that you want done fast and use your regular pots and pans for side dishes. Pressure cookers have been known to burn and overcook delicate foods. That's not the case with Fissler. Do you need to cook delicate foods like vegetables? Use the "Gentle" setting. Need to do a "guys" meal like stew or beef brisket? Use the "speed" setting. Just like its motto - Perfect every time.

Cookware that appears so complex should be hard to clean, right? Wrong. Fissler takes their user-friendliness one step further to make sure that clean up is a breeze, even dishwasher safe.

Just like its feature of releasing unneeded and unwanted steam, it seems as if Fissler has released the unwanted disadvantages - safety issues, maintenance, noise and odors. Now the advantages of pressure cooking are here to stay. You can cook a rather complex meal in 70% less time, use 50% less energy and preserve all the healthy nutrients. Surprise, surprise, surprise!!!

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Sunday, November 20, 2011

Canning That Wonderful Bacon

Can you remember the first time you awoke in the morning to mom's fresh cooked bacon? Imagine the aroma of fresh fried bacon wafting through your home.

Now suppose that in an emergency you no longer have the opportunity to stand at your stove and flip the bacon with your spatula as you have done so happily in the past. In the event of an emergency situation this may very well be the case. Fresh bacon could become a thing of the past until such time as the infrastructure gets itself back on the proper tracks again.

What I would like to do in this article is to explain to you how you can continue to enjoy this wonderful pork product even though we may be existing in emergency conditions. It is not difficult to can bacon for just such times as those. Here are some simple ways to accomplish the task.

You can jar bacon by simply processing it as you would any other type of pork meat. In fact the presto canner manual lists a recipe for which you can readily can this product. The formula that I am presenting to you will safely jar one pound of bacon into a quart container with no difficulty at all.

Simply wrap your bacon strips in plastic wrap and place it into a jar with no liquid added at all. Clean the edges of the jar from any excess grease along the tops. Boil the jar lids and place on the jars with the rings. your lids and place on top with rings. Place the jars in your Pressure cooker for the amount of time and pressure listed in the list below. Remember use your pressure canner and NOT your water bath.

Pint jars should be processed for 75 minutes while quarts should be given 90 minutes to process.

Up to 2000 feet use 11 lbs of pressure

From 2001 to 4000 feet use 12 lbs. of pressure

From 4001 to 6000 feet use 13 lbs. of pressure

From 6001 to 8000 feet use 14 lbs. of pressure

I like to use quart jars which I process for 90 minutes at 13 lbs. of pressure, however for the sake of safety I usually add an extra 10 minutes and process them at slightly above the 13 lbs of pressure. They nearly always shrink to approximately a half of jar.

Once again I would like to stress that you should never process any meats in a water bath canner. They should always be accomplished in a pressure cooker.

When you decide to use the contents of your jar merely open the jar and take them out. Place the bacon on a pan in order to warm them up and to make them a bit on the crispy side. The juice from your bacon could be used for making a gravy to spread over biscuits should you so desire or you can add a bit of water to make a broth that can be used to make bacon soup or beans and ham.

Bacon continues to be favorite breakfast accessory food. The United States continues to produce over two billion pounds annually of this tasty product. In case you did not know bacon is produced from pork bellies and defined generally as smoked and cured pork. It matters not whether you use your bacon as a BLT, or possibly with your morning eggs or even sprinkled upon your green salad in the evenings, the fact remains that bacon is loved by all.
By Joseph Parish

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Saturday, November 19, 2011

Four Steps to Flatter Abs

Many people trying to lose weight, are focused on their abs. People generally want flat abs or tight abs. Maybe you just want to feel comfortable wearing a bathing suit, or maybe you want to have abs of steel and be able to bounce a quarter off of them. Whatever your goal is, you need to focus your energies on your abs and not just weight loss. Here are four steps to not only losing weight, but having eye-catching abs.

1. Learn to lose weight. Obviously all the crunches in the world aren't going to help you if you eat two Big Mac combo meals a day. You need to burn more calories than you consume each day. Keep track of how much you eat so you know how much you need to exercise. Break down your eating schedule into six small meals a day instead of three big meals a day, or even worse, 1 to 2 huge meals a day.

2. Now for the exercise. Exercising daily is no longer an option, it is a requirement. Plan out your exercise so you have short, but intense episodes of cardiovascular exercise separated by slower endurance promoting cardiovascular exercise. For example, go jogging, but every five minutes break into a run for one minute, and then go back to a jog. This will boost your metabolism and to help you burn more calories.

3. Abdominal exercises are not designed to burn calories; they are actually a form of weight training. The goal is to tighten all the muscles in your core area. This will appear to be weight loss, but it is actually your body contracting or tightening up. Your stomach muscles can quickly recover from an intense workout so try to do some exercises several times throughout the day. Even if you are at work, you can contract your stomach muscles ten or twenty times every hour.

4. The last step to getting flatter abs is to avoid sabotages. These are things that work against your goal. When your goal if flat abs, a huge source of sabotage is fluid retention or bloating. This is caused by excessive sodium in your system. Avoid eating foods containing sodium and never add salt to your food. You should also stop cooking with salt. Eat a banana every day to help absorb any sodium that does enter your body. Drinking lots of water will also help flush the sodium from your system. Being fully hydrated will also aid in your muscles recovering faster and your overall weight loss.

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Friday, November 18, 2011

How to Make Pressure Cooker Beans - The 'Best-Ever' Beans You Can Make

Pressure Cooker Beans

You can make the best beans ever using your pressure cooker. It is not only safe and fast, it is the healthiest cooking method for preparing dried beans.

Regardless of the cooking method (stove-top, slow cooker, oven-baked or pressure cooker), the first step in successfully cooking beans is proper soaking. The best advice is to follow the soaking instructions included with the specific type of beans you plan to prepare.

The pressure cooker does an excellent job cooking all varieties of dried beans but all require soaking the beans first.

There are several methods of soaking but my best results have always come from the traditional slow-soak, overnight method with every bean variety except for the very smallest like split-peas or lentils. Therefore, you have to plan ahead for whatever bean variety you plan on cooking.

In addition to improving your chance of success the first time and any subsequent attempts, soaking saves you money by significantly reducing the cooking times which in turn preserves the most nutrients. Also, beans that are soaked completely will have the flavor, appearance, and texture you expect from perfectly-prepared beans.

Remember that soaking means just that; all dried beans need to absorb a large amount of water to rehydrate during the soaking phase before they are ready for cooking. It sounds like you skipped this important step, and attempted to steam the dried beans as opposed to actually soaking them.

You can choose any of three soaking methods: Pressure Soak, Quick Soak, or Long Soak Method (this is matter which is foolproof and requires the least amount of guessing, but requires you plan a day ahead!)

You will be surprised by how much water dried beans need to completely rehydrate. After sorting and rinsing (I use a rimmed sheet pan to sort them from 'non-chewables' - you gotta get rid of any rocks or other naturally-occurring debris that might happen to get packaged with the beans), be sure to cover the beans with at least 3 inches of cold water for the soaking step.

When you think soaking is complete, just take one bean and using a very sharp knife, cut the bean in half. Look at the interior - it should be uniform in color from the outside to the center. If there is any discoloration in the center, that is an indication that soaking is not complete.

Now just follow the recipe that came with your beans or follow the instructions that were included with your pressure cooker. Since every pressure cooker varies a little in times and pressure, you should use it as a base line guide from which you will want to make notes in the instruction book for future attempts. I am sure that by your third batch, no one but you will know how you cooked them and how much time, energy and nutritional content you have saved!

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Wednesday, November 16, 2011

Varieties of Pots and Pans and Their Uses

There are many types of pots and pans and each tend to have a specific use. The most widely used pan is the saucepan. The saucepan is used for everyday cooking for the likes of vegetables, rice, pasta, soups etc. A good pan should have a close fitting lid and strong secure handles. Ideally the knob and handle should be made of a heat resistant material. Saucepans can be made of stainless steel, which is probably the best type to buy as there are very durable. You can also get enamelled cast iron which is excellent for retaining the heat. Less expensive pans such as glass, ceramic and non stick are not quite as good at conducting heat, but will serve the purpose.

Pressure cookers are an excellent way of cooking food quickly. These work by trapping the steam and increasing the pressure, thus raising the temperature to above boiling point very quickly so the food cooks faster. These are ideal for making steamed puddings and casseroles. This way of cooking tends to preserve the nutrients in the food as they are cooked quickly.

Slow cookers are at the other end of the spectrum to pressure cookers and, as the name implies, these cook the food very slowly. Slow cookers run off the electricity supply and are very economical to use, even though they take several hours for the food to cook. They are ideal for casseroles and soups because the meat cooks slowly and is therefore tenderer. You can also cook dried fruit and grains in them.

Steamers are an excellent way of conserving nutrients when cooking vegetables. As the name suggests the food is steamed in very little water, so therefore very little of the nutrients are lost. There are several types of steamers. The cheapest is a flower steamer which expands to fit into most types of saucepan, or you can get an electric steamer which you can plug into your electricity supply and use independently from your hob. Electric steamers also have the benefit of having stacking units so you can cook larger quantities in them.

Frying pans are also very useful. These tend to be made of the same materials as saucepans. When cooking meat it is generally a good idea to cook the meat in a frying pan first, with a little oil, to seal in the nutrients. They are also an excellent way of crisping up vegetables.

Omelette pans are very similar to a frying pan: the main difference being there size. Omelette pans tend to be about 10cm in diameter and are used solely for the cooking of omelettes.

Woks are used for stir frying. These are made of fairly thin metal which heats up quickly. Woks need only very little oil in them due to their shape so consequently are a more health way of cooking than frying pans. Because they are made of thin metal the food heats quickly and because of this the nutrients have little time to escape.

Each of these types of pot and pan will serve their own use in your kitchen. If you cannot afford them all, the basic essentials are a couple of saucepans, a frying pan and a wok, but over time it is good to accumulate them all.

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Tuesday, November 15, 2011

Syntens affidavit Lakei Boomkwekerijen.wmv

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De ondernemer van Lakei Boomkwekerijen vertelt over zijn ervaringen met het inschakelen van een designer.

Keywords: Syntens, design, DPC, Design Pressure Cooker

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Monday, November 14, 2011

Safe Food Handling

The safe food handling is extremely important to avoid the disease causing germs, such as Salmonella and E.Coli causing illnesses that can be very devastating even fatal.

Food borne illness is usually caused by improper handling, preparation or storage of food. But good hygiene practices before during and after preparation of food can reduce the chances of illness. There are many food handlers' courses available that teaches you the right and wrong about food handling.

Here are a few simple tips about food hygiene and food safety that will be a great help to start with:

· Make sure that you buy food only from well known and reputed source. All the packaging should be original and not tampered. Check the expiry dates before buying any food item.
· Always ensure that all serving counters, knives and slicing machines should be clean.
· Fridge, freezers and chillers should be set at appropriate temperatures.
· Prevent bacteria from entering into the food.
· Wash your hands before handling food. Wash your hands after blowing your nose, touching your face, touching pets, changing diapers and going to the bathroom.
· Dry your hands on paper towels.
· Do not eat, smoke or chew gum while preparing the food.
· Cut your salads first and then go onto the foods that are to be cooked.
· Use separate cutting boards for meat and vegetables.
· Wash the cutting board after each use.
· Destroy bacteria on food, utensils and work surfaces.
· The best way to destroy all bacteria is to cook your food in a pressure cooker. The combination of increased temperature and increased atmospheric pressure completely sterilize the food.
· Cook the food as soon as possible.
· Wash all utensils in hot water and detergent and store in clean and dry place.
· Clean your microwave walls, ceiling and rotating plates regularly.

If you follow these simple tips of safe food handling you can minimise the contamination of food to some extent but for more details regarding food safety and food hygiene it is recommended to take a food handlers course.

Food Handlers of Texas is a certified course provider with all local, state, and national agencies. For more information visit their website: http://www.foodhandlersoftexas.com

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Saturday, November 12, 2011

3 Random Games Part 2

3 Random Games Part 2 On YouTube.

ADD ME ON FB: www.facebook.com This video includes 3 random games from my collection - hope you like!

Tags: random, video, game, girl, female, review, reviewer, collection, sonic, original, sega, megadrive, eternal, sonata, ace, attorney, nintendo, ds, xbox, 360, wii, ps3, hedgehog, shadow, soundtrack, playstation, games, psp, gameplay, xbox360, sony, trailer, ps2, stuff, tails, opening, funny, adventure, genesis, knuckles, unleashed, theme, console, atari, 2600, gamecube, pressure, cooker, lost, kingdoms, project, zero, one, fatal, frame, ending, silver, credits

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Friday, November 11, 2011

wmf burden cookers - fish

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Thursday, November 10, 2011

Futura by Hawkins Hard Anodized 5.0 Litre Pressure Cooker from Hawkins

Futura by Hawkins Hard Anodized 5.0 Litre Pressure Cooker from Hawkins

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This is a hard anodized 5.0 litre pressure cooker with an automatic pressure regulator

Shielded safety valve
Long lasting gasket
Non-corroding hard anodized surface
Pressure locked safety lid
Stay cool handle

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*** Product Information and Prices Stored: Nov 10, 2011 17:58:05 ***

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Tuesday, November 8, 2011

2011 bearings analytical 1

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Monday, November 7, 2011

Retort Canning, Pressure Canning Meals, Sammic Vacuum Sealer

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www.officialvacupack.com 1-800-227-3769 Retort Canning using a Pressure Canner and a Sammic Vacuum Sealer. Long term storage of food via home canning and metalized bags called Retort bags. Pressure can and store meats, ready to eat meals, home canned foods. Emergency water or survival packets made at home while saving money and control the foods you eat.

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Sunday, November 6, 2011

Gas Vs Electric Cooker Ovens

Both gas and electric ovens are in an advanced state of security and effectiveness; and the choice between both must be only related to technical problems. If you don't have a gas supply, then adding it just to run a cooker is out of choice, maybe using a electrical one might be the right choice for you.

Some say, specially the kitchen chefs that the gas oven provides more control, heat more finely and more quickly, others say that electric Ovens tend to heat the food more evenly.

According to the Energy Guide Agency, natural-gas-fueled cookers are more cost-effective because they require less Energy and live longer that the Electric ones. Although, nowadays with the Energy saver wave, it's common to see very efficient ovens in the market, usually rated as A for energy consumption.

Power Consumption

Everybody talks about energy saving nowadays, although, not much people knows how are electronic equipment's rated.

The Energy Ratings are divided as Following:

A Rating - Best Efficiency
B Rating - Medium Efficiency
C or Lower - Worst Efficiency

Obviously, more efficient electric ovens will cheaper to maintain, although, they are also more expensive to buy, so if money is not a problem, you should consider buying always the more efficient equipments.

If you are looking for a more cheaper model, you might try looking for a B energy rated oven, since it's a good compromise between efficiency and performance. So which one should I choose?

So you want to know which type you should buy? Opinions all over internet say that electric ovens are superior, since they provide better heat, better boiling, and self-cleaning cycle, you can see more opinions by following to this website. Actually, many manufacturers provide very good products for a low price, so it's a question to search for the product that best suits your needs.

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Friday, November 4, 2011

A Treat For The Hunters--Pickled Venison Heart

Another deer hunting season is over and I have been presented with several deer hearts. The heart is no different than any other organ meat and can be prepared in a number of ways. One way is to slice it thin and fry it for sandwiches. I have also stuffed the heart and baked it for a main course. Serve it with mashed potatoes and country gravy, a salad and bread for a satisfying dining experience. The hunters around here seem to lean towards the pickled delicacy. That is another thing they can not find in a supermarket.

Today I have started to pickle those hearts. I have washed them well several times and sliced them into 1/2-inch slices. I put them in a glass gallon jar and sprinkled each layer with canning salt. I placed the jar in the refrigerator and let it stand for about 8-hours. After that time I will take them out of the jar and rinse them with clear water. Then I put them in a pot of water to cook until they are fork tender, usually 30-45-minutes on simmer.

Meanwhile I make a pickling solution of 2-quarts vinegar, 1-small hot pepper, 2-tablespoons fresh grated horseradish, 1-teaspoon whole black peppercorns, 1-teaspoon whole allspice and 1-bay leaf. I bring this solution to a boil. When the sliced heart is fork tender I discard the water it was cooked in. I pack the heart slices in jars, pour the boiling vinegar solution over them, making sure they are covered. Then I put the lids on the jars and process them in a pressure cooker at 10-pounds for 30-minutes.

If I only have a small number of hearts I just boil the sliced heart for 10-minutes in the vinegar solution and pack them in a large jar, pour the hot vinegar over them and when the jar is cooled off I keep it in the refrigerator.

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Wednesday, November 2, 2011

Mike Dunn (MD III) - The Pressure Cooker (1993)

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Tuesday, November 1, 2011

Preserving Your Garden Bounty Using the Pressure Cooker

These are tough times and many of us are growing our own food. Home gardens number more than ever. You can find gardens every where. People seem to be using any available ground to grow vegetables and fruit. I have seen gardens on roofs and balconies as well as the more familiar back yard. Community gardens have grown in number as well. Some very "up-scale" condominium complexes have community gardens. On the other end of the scale, you can find these gardens in low income neighborhoods as well.

I live in Hawaii and I have a South facing lanai that gets very hot, so my garden consists of mostly herbs that can tolerate the heat. However, our complex does have a community garden near the office. We do grow our own tomatoes on the lanai.

So with all this food being grown in your own back yard, whatever it may be, what are you going to do with all that excess produce? Well you could give it away and that is a good choice, but have you ever tried to give zucchini away? Everyone has zucchini at the same time. You could give some to the local food bank again even they can only use so much fresh produce. The logical thing is to preserve the bounty for use later.

There are several ways to preserve food. Freezing and dehydrating are two good ways to do this and in a later article I will discuss each of these methods. But for this article I would like to focus on home canning using the pressure cooker. The only safe way to preserve low acid foods such as most vegetables, meats and fish is to use a pressure canner. This is just a large pressure cooker.

You can home can almost anything. Tomatoes are one of the things that almost everyone puts up. They don't need to be pressurized but can be put up using the water bath method if you add a little lemon juice to each jar.

When using the pressure canner it is important to follow the directions to the letter. This is not a time to take short cuts or guess at what you are doing. Always use proper equipment. Mason jars and new lids are the only kind of jars you can use safely in a pressure canner. Do NOT reuse the lids, they will not seal properly and you could lose your food. Never taste low acid food right out of the jar, bring it to a boil for 10 minutes before tasting. I know this sounds like a long time, but there is always a small chance of spoilage so be careful. Just know that I have been putting food up for many years and have never had a bad batch.

Besides the obvious vegetables, I make a huge pot of soup and divide it into pint jars and process it for later. Nothing tastes better than soup made with fresh vegetables right out of the garden and the next best thing is your home canned soup made from fresh vegetables. Tastes really good in the middle of winter.

Sometimes you can get a real deal on fresh produce during the peak season and canning is a way to have it in the winter. Peach cobbler is so good made with your home canned fresh peaches. By the way, you do not have to add sugar to your fruit when you can it. Just use the fruit juice and it will be wonderful. Also you can control the amount of salt if any in your canned vegetables.

I hope you will give home canning a try, I know you will be pleased and surprised at the results and your family will love it.

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