Hello Mid-Ohio Valley Farmers and Gardeners! A week of sunshine is truly a blessing as the month of July winds down. Wood ...

Peppers-Learn how to can peppers according to the USDA guide on Home Canning, as well as other methods involving a pressure canner. Rhubarb: Stewed-Make home canning a successful venture by using ...

Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes , then close the vent.

Step 2: Cook the Ingredients. Combine all ingredients in a large stainless steel pot. Bring the mixture to a boil. Reduce the heat to a simmer. Cover the pot and simmer for 2 hours.

Pressure canners allow us to safely preserve low-acid foods at home. Because low-acid foods like vegetables and meat are more susceptible to botulism, these foods must be canned in a pressure canner.

Water bath or pressure canner guidelines: Temperature in the Canner for High-acid foods is 212 degrees F. Temperature for Low-acid foods is 240-250 degrees F.

The sticky mass of blueberries, sugar and thickener doesn't yield easily to a spoon, but Amy Sexton doesn't give up. She scoops a large spoon deeply into the aluminum bowl full of the gooey ...

Other home canners do so because of health concerns and worries that processed foods may contain high preservatives, sugar and sodium. Canning and preserving offer a way to control the ingredients ...