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Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and follow them.
Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.
Wash, scrub, and peel (if desired) your carrots, then slice, dice, or shred them depending on your end use. Bring a pot of water to boil and prepare a large bowl of ice water.
Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker . A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Boil potatoes in a pot that is large enough to cover the potatoes by at least one additional inch of cold, heavily salted water. This will encourage excess starch to saturate the water: not the ...
Joseph Dombey, in a letter written from Lima on May 20, 1779, specifies the ancestral way used by the Peruvians to prepare potatoes that constitute, with corn, their only food and that they carry in a haversack during their long journeys: the potato is cooked in water, then peeled and exposed to the wind and the sun until it is completely dry, which allows to preserve it "several centuries, by ...
Best au gratin potatoes. It was practically yesterday when we gobbled up our Thanksgiving turkeys and more holiday cooking is just ahead. And if money wasn't tight in November, it's tight now ...