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Kerr and Ball have downloadable recipe guides for preserving foods. They are the gold standard and have been in the business for decades. You can trust them. They're the ones who make the jars and lids designed for safe canning, along with all kinds of other tools and implements. Good luck, have...

I like this thread. Sometimes I have to hunt for it. Still learning all the ins and outs of navigating this awesome site! When do you move, Deb?

My beans turned out tasting overcooked, tbh. But I learned something so it wasn't a total loss, eh? ;) I just make the beans with a little salt; we think they are delicious just like that. This week I want to get all the frozen chicken broth/ stock out of the freezer and get it processed. I...

Not today, but I canned pinto beans three days running, lol.

Thanks, I'll do that. Yes, I feel very fortunate they sealed and didn't blow their lids! They do look very dry, though. I did do the first part, brought them to a boil and let them set for an hour, so they did expand some. Thing is, the "recipe" does not call for an amount, that's why I'm...

I have my second attempt at pressure canning beans in the canner and am feeling kinda dumb. Yesterday I calculated that it took two c of dried beans to fill a jar, but I messed up. I missed a step and didn't boil them half an hour, so I basically canned them raw. I'll either throw them out or...

:eek: well it probably won't last long.

Oh, WA state. Lol, memories of Seattle... rained or misted all but three hours the three months I was there in '93. I am a desert girl.... it is beautiful though, as is Oregon. :) I am in a different kind of forest now. America is magnificent. I think I messed up my first batch of canned beans...

Where are you Penny? It has stopped raining here in SE MO but still very overcast. My beans sealed and look good but I only got 3 quarts beans and 4 qts water lol.

Well water here. Have a filter in the well house, and a water softener. I like the water but it's what you get used to. The minerals here are different from what we had in NW (edited from NE, typo) NM. That was very alkali. What we have here is rusty tasting, not sulphury. Arizona city water...

Deb, I like the modular shelving you're planning, had not seen that type before. I'm sure you've thought of this but it bears reminding, anyone planning to install free-standing shelving, be sure to anchor it to the walls in the interest of safety, in case you have guests with small children...

You'll git'er done, Deb! One step at a time! At least you can visualize what needs to be done and what you want to accomplish, and that's already a huge accomplishment! When faced with major issues like that (or sometimes even minor ones), I tend to get a kind of paralysis and just lock up. I...

Thanks, Ninja, that's how I understood it. ;)

My mom did the same thing with her enchilada sauce, and took it to the grave with her. Sigh. We should give these ethnic mamas our state secrets, they couldn't be in more secure hands! :gig

I think it's an issue because the density of the packed pumpkin makes it an insulator, rather than a conductor of heat. The inner portion will still be colder than the outer portion after processing. Or in sesquipedalian terminology that I love, you can't get it to reach thermodynamic...

Thanks, Deb, got it. You da best! :hugs

I've never used Romas or made sauce myself, but I know this to be true. Can't wait to try it, this is on my bucket list!

Oh, I did not see "canned" in the recipe... I see "2 qts. 64 oz.," which I thought the 64 oz was a clarification of the 2 qt. (?). Is it 2 qt PLUS 64 oz.? That can't be right.... now I'm thoroughly confused. Help meeee! :barnie

@Ninja Squirrel do you peel the tomatoes, do you think? I saved the recipe. I'll let you know when I get hold of that many tomatoes and have a chance to try this (and can it). Excited, but it may be a while.

Sounds good, reading the recipe is generating a salivating response in me! :drool See?