Preserving Your Garden Bounty Using the Pressure Cooker

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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Mechado: The kitchen Aimless

Mechado: The kitchen Aimless Video Clips.

www.theaimlesscook.com In this episode of "A Cooking Video" I'll show you how to make Beef Mechado. This is a Filipino-style beef stew with tomato-based. And 'one of my favorite foods convenience. This is only done after some time, but you can do this in a crock pot while you're at work or in a pressure cooker, if you want to do it fast. So get ready for another great recipe! Music Core www.jamendo.com Please vote, comment and subscribe MrJingjong!

Tags: aimless, calgary, mrjingjong, Filipino, mechado, beef, stew, tomato, lutong, cuchina, pinoy, how, to, cook, recipe, food, cooking, kitchen, restaurant, recipes

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Enjoy the goodness of vegetables from home garden

When I started in the garden I have a rookie mistake. I had no grand plan, plant and had no experience, so I planted tomato plants. I had always heard that they were easy to raise. I planted eight. At the same time. If the tomatoes do not ripen I knew I wanted to start. I have collected them quickly as I could and took them into work and gave them to neighbors. In fact, I let the door close. I made a liter of tomatoSalsa. I made a liter of homemade salsa. I ate dozens of tomato sandwiches. I learned a good lesson. The next year I planted four tomato plants. I also planted three weeks away. In this way, when they came in they find it much easier. I made tomato sauce, tomato sauce and ate delicious sandwiches, but there was no panic, to use quickly. I used the extra space in my garden to plant bean pole.

I still garden. Right now my garden isTomatoes, green beans, carrots, zucchini and cucumbers. The green beans are our favorite vegetables. We grow both pole and bush varieties, and we have enjoyed in many ways.

Pressure Cooker

The best part of growing up with green beans in the garden is the ability to pick and eat them right off the vine. We want to use a variety of ways to keep them. We can freeze so that we enjoy in the coming months. It 'very easy to freeze the beans, you do not need specialEquipment. Simply rinse the beans, drain and cut off the ends and cut to desired length. The beans are then boiled for 3 minutes, then placed in ice water to cool. Put them in a zip-lock bag, or use a food saver and you're done. The beans will last up to 18 months in the freezer.

We want the beans. Canning them is a little 'more complicated and needs some equipment, but the beans take up to five years. You need a pressure cooker, pots andCoverage. The jars and lids must be sterilized. I do this in my dishwasher with the sterilization cycle. How to remove the freeze, wash, cut the ends and the green beans to desired length. Add the liquid in the glass with you all the flavors and then set in the pressure cooker according to the manufacturer's indications. I remember the first time I baked beans have been a bit 'worried. I followed the instructions and it turned out well. Now you add different flavors,Glasses can. We like things like dill and garlic.

Along with canning and freezing, green beans I like trying new recipes. I learned that I can enjoy fresh and tender young beans, raw or blanched quickly in only many different types of salads. I did not realize how cold green bean salad recipes here. Very tasty salad is a cold, feta cheese and pecans are. Another includes lemon and celery. It's fresh salads, side dishes are also perfect for acookout. Some of my recipes work best with the beans for a long time together with the spices, as the greek and Armenian Green Beans Fassoulia Court, a mixture of meat and beans are cooked.

I like all aspects of growing beans. Can I plant the seed, plant care, harvesting of beans and freeze them and enjoy them in recipes.

Enjoy the goodness of vegetables from home garden

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Pressure Cooker FAIL

Pressure Cooker FAIL Tube. Duration : 0.17 Mins.

we recentley go a pressure cooker, we were safe cooking and started to spin very fast control I started doing video in the end and when the button is my camera is not running out of memory so that it is stopped spinng PS we do not turn the knob

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