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Friday, June 26, 2020

~An Update and A Sale You Should Know About~

First, I would just like you to know a couple things here on the home front.
I am having issues with the privacy settings on my phone
so I have commented on several blogs
and the comments don't go through.
At least I've figured out that it's something in "privacy."
I suppose that is a step in the right direction.

Also, I've not forgotten you.
I know there has been a bit of a lapse in my post.
My dad ended up in the hospital which 
threw a monkey wrench in things.
He is home and recovering, but if you are the praying sort
and would like to add his continued recovery to your prayers
this here little blogger would be ever grateful.
*~*~Thank you~*~*

Had to let you know those things.

Now, onward:
Tatler reusable canning lids are on sale through the end of the month
so there is still time to get in on the deal.
Thank you Kathleen for the heads-up.
One thing I was uncertain of was if they could be used for vacuum sealing.
Yes!!! They can.
I was thrilled.
In trying to be stocked up on things before inflation really hits,
canning lids were a concern of mine.
I am planning on placing another order tomorrow.
I have had to break it up so it will work from a budget perspective ;-)
They arrived quickly and with a page of instructions for use.
I can hardly wait to use them for real canning.
My folks purchase the buckets of ice cream when they buy it
so have given me these great tubs for storing them in.
 

More and more, my question to myself is
"How can I never have to buy this again."
I'm not sure these will last the rest of my life,
but they should last a very long time.

I would also like to show you a little cheat sheet I made.
I keep a copy taped inside my cupboard door for quick reference.
Feel free to use it, but know it is for my elevation
so be sure to double check for your area.
You should be able to copy and paste into a word doc.
Change to narrow margins and it fits on 1 page. 
 

Food

Pack

Method

Process Time Pints

Process

Time Quarts

Water Bath

Blanching

Time

Freeze or

Dehydrate

 

 

 

 

 

 

 

Apple

Hot

20

20

X

 

 

Apricot

Raw

25

30

X

 

 

Asparagus

Raw

30

40

 

2-4

F/D

 

 

 

 

 

 

 

Bean

Raw

20

25

 

3

F

Beet

Hot

30

35

 

5

D

Berry

Raw

15

20

X

 

 

Broccoli

 

 

 

 

2

F/D

Brussels Sprout

 

 

 

 

3-5

F/D

 

 

 

 

 

 

 

Cabbage

 

 

 

 

1 1/2

D

Carrot

Raw

25

30

 

2

D

Cauliflower

 

 

 

 

3

F

Cherry

Raw

25

30

X

 

 

Corn

Raw

55

85

 

NA or

F/D

 

 

 

 

 

 

 

Eggplant

 

 

 

 

NA

D

 

 

 

 

 

 

 

Fava (lg. bean)

Raw

40

50

 

 

 

 

 

 

 

 

 

 

Grape

Raw

15

20

X

 

 

 

 

 

 

 

 

 

Mushroom

Hot

45

 

 

 

 

 

 

 

 

 

 

 

Onion

 

 

 

 

NA

F/D

 

 

 

 

 

 

 

Parsnip

 

 

 

 

2

D

Pea

Raw

40

40

 

1 1/2

F

Peach

Raw

25

30

X

 

 

Pear

Raw

25

30

X

 

 

Pepper

Hot

35

 

 

2

F/D

Plum

Raw

20

20

X

 

 

Potato

Hot

35

40

 

3-5

D

Pumpkin

Hot

55

90

 

 

D

 

 

 

 

 

 

 

Rhubarb

Hot

15

15

X

 

 

 

 

 

 

 

 

 

Spinach/greens

Hot

70

90

 

1-2

F/D

Squash- summer

 

 

 

 

3

F

Squash- winter

Hot

55

90

 

 

 

 

 

 

 

 

 

 

Tomato Diced/Sliced

Raw

35

45

X

NA

F/D

Tomato Sauce

Hot

 

 

X

 

 

Turnip

 

30

35

 

2

F/D