Last updated 3 years ago
Canning Low Acid Veggies
Pin3K Stumble39 Share149 Tweet Yum1 +124 Share4 Share Reddit Email WhatsApp In order to can low acid veggies like corn, okra, green beans and peas, you MUST use a pressure canner. No amount of time in a water bath canner will safely can these. And, once you get the hang of it, it’s fast and… [read more]
Chef Chuck's Pickled Garlic
Pickled Garlic, Peel garlic cloves and place in a sterilized jar along with red bell peppers. Add a few small bay leaves, a few peppercorns, a pinch of oregano, a pinch of red hot pepper flakes,and a pinch of salt. Pour in about 2 tablespoons of olive oil and fill the rest of the jar up with white vinegar. Place in the refrigerator for 2 - 3 weeks for optimum flavor.