Using dried apricots for jam
I have a number of bags of dried apricots that I’d like to turn into jam. Should I rehydrate them, then chop and measure for my recipe? Tried just chopping them in the food processor but that didn’t work very well. Thought I’d ask for your advice (oh wise one!)
Wendy Hause
Gregory, Michigan
Yep, rehydrating works a lot better than trying to make jam from dehydrated apricots. Rehydrate, then drain well, chop, and measure. You’ll be good to go. Wise one? I’d better let you talk to Will…
Canning bacon
I have wanted to can bacon but so far haven’t tried it. I saw instructions that said to cut the bacon into 1-2-inch pieces, fry until almost done and place in canning jars. Pour some of the bacon grease into each jar, filling until about ¼ full. Process for 90 min. at 11 lb pressure. Would you consider this “simple” method safe?
Judith Almand
Brandon, Florida
What I’ve always done is to can pieces of sides of bacon instead of strips. But I’ve done strips too. Thick strips can up better than the thinner ones. Yes, you can certainly do it the way you indicated. If you’re doing pints or half pints, which I’d recommend unless you are cooking for a big family, you’ll only need to process for 75 minutes. I also can up cracklin’s this way. They’re great in cornbread! — Jackie
Dry canning ground beef
I did the dry canning for ground beef. I “lightly” browned it in pint and ½-pint jars and canned for 90 minutes. When I opened one, the meat in the bottom was kind of pinkish like it wasn’t done. I was afraid to eat it so the dogs got it but I hate to throw out the whole batch. Is it OK? The jars sealed and the time was for quarts. Should I have thoroughly cooked the ground beef before canning? The USDA wouldn’t respond because they don’t “recommend” dry canning so I really look forward to your response
Mikey
Carbondale, Kansas
Lucky dogs! Your meat was perfectly fine. When you’ll be using it, you’ll probably be frying it 10 minutes to melt the grease and heat the meat anyway. The pink meat was not raw! Canning it totally cooks a food. You will only be reheating it to boiling temp for 10-15 minutes, usually by frying or adding to soups, chili, or casserole-type dishes. — Jackie
I’ve done bacon that way (chopped, lightly cooked). No need to add fat to the jars (unless you want the fat for some reason, but I always pour it off for freezing and cooking with). Without cooking it all the way first there’s a fair bit of fat left in them which will cook out into the jar in the pressure canner. Canning instructions for “strips, chunks and cubes of meat”, both raw and hot pack, with or without liquid, are 11lbs (at sea level of course), 75 minutes for pints 90 for quarts. And I’ll warn you, that pint jar will last you a while unless you SERIOUSLY use ALOT of bacon…..
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