Index for Growing and Canning Your Own Food
I just received your book “Growing and Canning Your Own Food,” and I LOVE it! I am eager to try canning things that I never thought of canning before.
However, I was wondering if you have an index for the book. Today, for example, I wanted to know about growing asparagus, but I had to thumb through a lot of the book before I found it.
Thanks,
Melissa Eefsting
Allendale, Michigan
Not yet. But when the second printing comes out, we’ll include an index. — Jackie
Canning chicken and green beans
1st question: I just canned up several quarts of chickens, some of the lids were bent after processing. I had this happen to me in water bath process also; is this caused from screwing the lids on too tight? They are sealed but bent, does that make sense? Will they still store ok?
2nd question: I want to can some green beans this year with beef broth and slices of bacon-should the processing time be 90 minutes?
Jacqueline Wieser
Sidney, Nebraska
No. I’m not sure what this is from. I’ve had it happen in the past and it was always the Kerr lids, not the other brands I used. Yes, they will remain sealed; I never had one fail. But I was sure concerned at first!
Yes. If you use significant meat products, you should process for the time necessary for the meat (either 75 minutes for pints or 90 minutes for quarts). Try a small batch first to make sure your beans don’t get soft with a lengthy processing time. Sometimes they do; sometimes they don’t, depending on the variety. — Jackie
Re the bent k=lids which occur when canning, If you use boiling water bath and it boils really hard, it will cause the lids to be misshapen. I imagine in the pressure cooker the same thing might occur. Lorraine
I too love and use (a lot) your canning book. I sure think it would be nice to have ‘extra’ index pages printed so those of us who already have the canning book have the option of purchasing them. Looking forward to your cook book! Thanks for sharing.
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