So excited about my mill!

Pressure Canning - Chili Con Carne

Recipe: 3 cups dried pinto or red kidney beans soaked over night. 5 tsp salt (separated) 3 lbs ground beef 1-1/2 cups chopped onion 1 cup chopped peppers of your choice (optional) 1 tsp black pepper 3 to 6 tbsp chili powder 2 qts crushed or whole tomatoes 9 pint jars Link to instructions from the National Center for Home Food Preservation! Step 1: Prepare your jars and lids! Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner. Step 2: Prepare your Chili! Gently cook your soaked beans for thirty minutes. Discard the cooking liquid and set the beans aside. Brown your ground beef. Keep it in large chunks. Drain the ground beef. Put all ingredients into the pot and simmer for 5 minutes. Step 3: Process your jars! Put your funnel in the jar and fill it up with your hot mixture. Fill your jar to 1 inch headspace.

Pressure Canning Ground Beef

Ingredients: Several pounds of ground beef. Pre-Requisites: Ready your pressure canner for use. Link to National Center of Home Food Preservation instructions. Step 1: Prepare your jars and lids! As always, you should start with sterile jars and lids. Step 2: Prepare your meat! Gently brown up your meat. You don't want to grind it up too small. Drain most of the fat off of your meat. Leaving too much in the jar can cause your seals to fail. When siphoning happens (and it usually does) you will end up with a nicely greased lip of your jar instead of a nice seal. Step 3: Fill your jars! You want to fill your jars to a 1-inch headspace using hot water. It's important to get your headspace correct because it is an important part of the sterilization equation. Seriously, double check you have a 1-inch headspace. Debubble your jars and check again. Wipe your rims with some vinegar. Place your lid and rings on the jar and tighten "finge

Water Bath Canning - Peach Jam with Pomona's Pectin

Recipe: 2.5 lbs of Peaches 3 Teaspoons of Pomona's Pectin 1 Cup of Sugar 1/4 Cup of Bottled Lemon Juice 4 Teaspoons of Calcium Water (Comes with the box of Pomona's Pectin) Pre-Requisites: Prepare Calcium Water: Add 1/2 Teaspoon of Calcium powder to 1/2 cup of water. Mix thoroughly. Step 1: Prepare your jars and lids! Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner. Step 2: Prepare your fruit! Cut a slice in the bottom of your peaches and blanch them. You will know they are done when the peaches turn pale. It almost looks like someone has turned down the hue of the peaches. Put the blanched peaches into an ice bath to stop the cooking. Peel off the skins of the blanched peaches. Cut and pit the peaches. Place them in a pot with a little water. Bring your fruit up to a boil. I smashed mine with a

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