{"id":1313,"date":"2011-05-25T03:00:41","date_gmt":"2011-05-25T07:00:41","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1313"},"modified":"2011-05-25T03:00:41","modified_gmt":"2011-05-25T07:00:41","slug":"q-and-a-index-for-book-and-canning-chicken-and-green-beans","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/05\/25\/q-and-a-index-for-book-and-canning-chicken-and-green-beans\/","title":{"rendered":"Q and A: Index for book and Canning chicken and green beans"},"content":{"rendered":"

Index for <\/strong>Growing and Canning Your Own Food<\/strong>
\n<\/a>
\nI 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.<\/em><\/p>\n

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.<\/em><\/p>\n

Thanks,<\/em><\/p>\n

Melissa Eefsting<\/em>
\nAllendale, Michigan<\/em><\/p>\n

Not yet. But when the second printing comes out, we’ll include an index. — Jackie<\/p>\n

Canning chicken and green beans<\/strong><\/p>\n

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?<\/em><\/p>\n

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?<\/em><\/p>\n

Jacqueline Wieser<\/em>
\nSidney, Nebraska<\/em><\/p>\n

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!<\/p>\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1313"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1313"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1313\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}