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In another thread, I mentioned my purchase of a new pressure canner. Reading instructions of proper canning was a little eye opening to me. About 30 years ago, my brother taught me how to can using a hot water bath. Since then, I've been making and canning spaghetti sauce regularly, using...

My new Presto pressure canner just arrived. Now that it's here, I'm searching around trying to determine what is ok for me to can, and it appears that the answer is: nothing. Up to now, I've been canning using a hot water bath. I can tomatoes and tomato-based sauces, pickles, relish, etc...

I know this is the wrong time of year for this subject, and yet here I am. I usually buy fresh turkeys, but I like turkey year round - not just on Thanksgiving and Christmas. Once you get away from those times, turkeys are in short supply, and can be pretty expensive. So when frozen birds...

For years, I've been trying to perfect roasting beef. My problem is that if I take the roast out when it's about 136F, it's a little on the rare side for our liking at dinner, but when I slice up the rest of it for sandwiches the next day, somehow it's perfectly cooked - pink, but not...