Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Sometimes there's this nagging little feeling that something is not
quite right. In February of 2020, I
was in high gear canning, dehydrating and prepping. February is my normal month for canning meats, stocks, soups and
dry beans. While I don't can a lot of meats or soups, it's nice to have a few jars on hand as convenience foods.
I made a large batch (16 qt) of venison chili. Part was for a couple of dinners, part was froze and the remainder canned (4 x 500 ml). That's the perfect size for chili cheese fries for two! At the same time, I had the slowcooker going with a small batch of pulled pork for sandwiches and canning. Both meats were pressure canned in the same load rather than run the canner twice. This is possible when canning like products in the same size jar so processing times are the same.
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