Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#1 |
Tomatovillian™
Join Date: Jun 2015
Location: Missouri
Posts: 31
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Hi All!
I am brand new to canning & apologize in advance if this is a really dumb question, but I've searched online & in the forums and can't seem to find exactly what I'm looking for. Canning feels so intimidating, especially pressure canning! ![]() ![]() http://nchfp.uga.edu/how/can_03/tomato_juice_pack.html http://nchfp.uga.edu/how/can_04/peppers.html 1. Prep chile peppers according to NCHFP guidelines (roast, peel, chop)Does this sound like the proper method I should be using or would you recommend a different way? Has anyone else tried to make Rotel and have any suggestions/recipes? All of the information I've read online seems to say to only use an approved recipe for safety, so I'm nervous about deviating in any way. Thank you so much for humoring my newbie question, so I can get back to obsessing about my 2018 grow list! ![]() |
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