Recent content by mcnerd

To officially teach others home canning and preserving you need to become was is known as a 'Master Canner' or 'Master Preserver', from years of study and on-hands experience. You can start the journey by acquiring a current copy of Ball's Guide to Preserving. A simple book available...

Nah, it exists all over the Internet already which is how I stumbled on it (and frustration with doctors and their remedies). It also pays to be a good gardener too.

I haven't done any further home canning since I still have a goodly supply going back to 2007 (still good) since it's only me in the household now and people don't want to hear the 'rules' anymore so I seldom post. Life goes on. Working on making herbal remedies now. Tomorrow I have to buy a...

go to to view your product manual information - Nesco

I have and like it, but its all relative to one's own taste. Best to try it and decide yourself. "Pickle Crisp" is Calcium Chloride and is the best product to help pickles keep some of the crispness when canned. I much prefer the fresh crispness of Refrigerator Pickles.

Freezing/Refrigeration only slows down bacteria growth which resumes where it left off as soon as the food warms. The jerky needs to reach a temperature of 160 deg F. or more in order to kill. If the dehydrator cannot reach this temperature then finish the process in an oven at its lowest...

I've got it really bad here in Southern California with temperatures dropping to 84°F. I may have to put on a shirt while working in the garden. <don't hit me>

Horseradish Servings: 20 Yield: 1.25 cups 1 cup cubed peeled horseradish root (1/2-inch pieces), cubed peeled (1/2-inch pieces) 3/4 cup vinegar 2 tsp sugar 1/4 tsp salt 1. Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or...

Assuming you are not concerned about the yeasts, molds and bacteria that may cause the product to spoil or inactivating enzymes that could affect color, flavor and texture of the pickled product, then I guess you could do just about anything you want, though I would recommend refrigerating...

Just always refrigerate ANY pickled egg recipe and, if the eggs are not placed in a sterilized jar with a boiled brine, keep the storage times short since you are dealing with a potentially contaminated brine solution to which is being diluted with a low-acid food.

I've never used sugar but many recipes do call for it to cut the harshness of the vinegar. The eggs will absorb the flavor of the 'brine' they are stored in. Adjust to meet your tastebuds. I'm not sure about artificial sweeteners which could taste different in a strong acid solution. The...

Botulism: Think Outside the Jar

You could but I would recommend Napa since it is a more delicate flavored cabbage than regular cabbage. Kimchi (Korean Sauerkraut) This is the traditional Kimchi, used with most meals in Korea. It’s delicious, especially if you like your food spicy – and those spices will rev up your internal...

Open it and taste it. It's safe to eat as long as the jar was properly sealed. Single food items tend to last a long time on the shelf. As I may have mentioned before, I'm still digging into my 2007 inventory and it all tastes just like it was canned yesterday.

Remove the rings. Like the male in most aspects of nature once the job is done they are no longer needed.