I made some free printable canning jar labels for you! Well, really I made them for me ’cause I hate grabbing and opening a jar of spaghetti sauce when I want a thick chunky salsa but I’m sure you can relate. 😉 Labels are good. They let you know the difference between pints of jalapeno jelly or cherry jelly. Trust me. Jalapeno jelly on your morning biscuits ISN’T good when you’re expecting sweet cherry. shudder
Like fresh organic food? Canning recipes make that possible all year at a FRACTION of what it costs to buy each week.
AND! Today you’ve the chance to win a lovely pressure canner! You know those vintage pressure canners aka days of fearing you’d blow up the place? Yeah…no longer an issue. Today’s canners are safe….as long as you’re not an idiot. 😉 I use a pressure canner when I’m canning peanut butter or pumpkin since they’re not acidic and they don’t taste good by adding vinegar or lemon. It’s safe, easy and makes fresh organic foods VERY affordable.
And, I know it’s not the mirro 22 quart pressure canner but 15.5 is a GOOD size. It’s heavy to have to haul the canner & water out of the sink and to the stove. This All American is also a good size because if you’re starting out it’s less disheartening to boil the food over, have jars that didn’t seal up in smaller amounts you don’t have 10 jars of jelly in your fridge. I’m not speaking from experience either. 😉
Anyways. It’s not complicated to use one. Here’s a video showing you just how easy it is. Just don’t watch the out takes where she blows the lid through the ceiling. haha Just kidding! 😉 Sorry. I couldn’t resist. It’s really easy. You just need to respect the science. You have a lot of HOT water, under pressure and you’ve glass inside too. I know that while I’d watched mom & dad season after season I was still nervous the first time I did it alone. I would have been a better mom/less of a screaming harpy if I’d done it on a day when Ben could have taken the kids somewhere else. Trust me. No kids under 10. You’ll thank me later.
So…why do you pressure can vs water bath can? Simple…to kill bacteria. Acidic foods have enough oompf to them to kill off bacteria so you use a water bath canner for salsa’s, jelly, etc. However you have to watch things that are thick like pumpkin, meat and such. So you pressure can and kill off all the ickies and basically “boil them aLIVE!!! mwahahaha!” I totally say that in my head like a villan does.
There’s all kinds of information about using a pressure canner. I recommend you read it first…this is where the idiots tend to ignore info and blow up the house. And here is where you’ll click —> All American Pressure Canner Manual.
And, speaking of The All American Pressure Cooker Canner Giveaway
remember there is NO PURCHASE NECESSARY TO ENTER OR WIN. VOID WHERE PROHIBITED BY LAW. And, you can enter to win your own 15 1/2 Quart Pressure Cooker from All American. It’s super swanky sexy. Oh yeah…I said Swanky.Sexy.
You have to be 18 or older, living in the states (sorry Canada! ) and you’ve until the 25th of October at 5pm MDT to enter.
The winner will be notified by email and you have to be on it. You only have 24 hours to respond. If we do not hear back from said winner in the designated time period of 24 hours we will choose another winner and they will have 24 hours to respond from the time the notification email is sent. Please check your SPAM email folders a few times.
Enter the giveaway and start preparing jars for canning!
And, if you’re wanting some great canning & preserving books I have the first 3 and can TOTALLY vouch for their awesomeness. The At Home Canning is put out by All American Pressure Canners but…I haven’t read or used it. Others though are something you want to have a hard copy of.
Good luck! Oh! here are the Free Printable Canning Jar Labels for food canning recipes.
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