I need a canning recipe for rutabagas, hot water bath or pressure canning.
Sure Myrle, here it is. (It’s also found on page 156 of my book, Growing and Canning Your Own Food.)
Wash, peel, slice, and cube rutabagas. Cover with boiling water and boil 3 minutes to heat throughout. Drain, discarding liquid. Pack hot into hot jars, leaving 1 inch of headspace. Add ½ tsp. salt to pint jars and 1 tsp. to quarts, if desired. Pour boiling water over rutabagas, leaving 1 inch of headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously-simmered lid on jar and screw down ring firmly tight. Process pints for 25 minutes and quarts for 30 minutes at 10 pounds pressure in a pressure canner. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude, if necessary. — Jackie
Age of eggs
My question is about our chickens. They are basically free range, as they decided long ago that they weren’t too keen on the whole hen house idea! Anyway, as free range, while most of the eggs are found in the hen house in the laying boxes, often we find eggs in strange places – our boat, storage buildings with open tops, my front porch! And many other “exciting” places. Generally, when discover a new hiding place, we toss all the eggs – reluctantly, of course. But, today, I discovered a batch of a dozen eggs, and I just can’t bear to throw them out! Living in deep east Texas, our temps have been very mild for winter, and even warm enough some days for shorts & t-shirts (ok, lots of days like that). How can I tell if these eggs are safe to eat or can as pickled eggs – I hate wasting all that food.
If these eggs are relatively clean, they are also probably quite fresh. To tell if the eggs are okay to eat, just break them, one by one as you plan on using them, into a cup. You’ll tell if they’re yucky by the look: watery whites and a yolk that is runny. If they are too bad, you can smell them!
I wouldn’t use them for hard boiled or pickled eggs because until you break them open and examine the white and yolk, you can’t tell if they are bad. — Jackie