Canning Presentation by Janet Knight

Post by Janet Knight, Picture from Fresh52

Canning Education Program at Fresh52 Farmer & Artisan Markets. I (Janet) will be doing presentations and each month one actual demo at the Markets.

Saturday at Tivoli

302 S. Rampart

Las Vegas, NV 89145

8:00 am to 1:00 pm

Sunday at Sansone Park Place

9480 S. Eastern

Las Vegas, NV 89123

8:30 am to 1:00 pm

Stop by to add you name to our monthly drawing & good Ball coupons & a free box of Pectin!

Note by Lisa:
Don't forget that Janet's applesauce won a blue ribbon at the County Fair!!

Trivial Pursuit

I have the original "Trivial Pursuit" game, and today I was asked this question...

"Whose army were canned foods developed to feed?"

Thanks to the Master Food Preservers class, I knew that answer!  

My son was shocked that I got it right :)

(click the picture above if you've forgotten the answer)

Testing Pressure Gauges - Locations in Nevada

Listed below are the current locations in Nevada that will test dial gauges for presser canners.

Henderson, NV Locations:

Lisa Casey
95/Sunset or 215/Stephanie
lisainnevada(at)gmail(dot)com
email to schedule an appointment

Janet Knight
Sunday's at Sansome Center

9480 S. Eastern

Las Vegas, NV 89123

Time: 8am -1pm

Northwest, NV Locations:

Faith A.
Summerlin at Del Webb and Lake Mead
olefaithfull(at)gmail(dot)com
email to schedule an appointment

Janet Knight

Saturday's at Tivoli (Rampart & Summerlin Parkway)
302 S. Rampart
Las Vegas, NV 89145
Time: 8 am -1 pm

East Clark County/Logandale, NV:

Mike Donahue
mouse(at)mvdsl(dot)com
East Clark County Extension Office
1897 N. Moapa Valley Blvd.
P.O. Box 126
Logandale, NV 89021-0126
(702) 397-2604
Fax: (702) 397-8301
email or call to schedule an appointment

Lincoln County/Caliente, NV:

Holly Gatzke, Extension Educator
gatzkeh(at)unce(dot)unr(dot)edu
360 Lincoln Street
P.O. Box 728
Caliente, NV 89008-0728
(775) 726-3109
Fax: (775) 726-3332
email or call to schedule an appointment

A dial gauge canner has a pressure dial on the top that allows you to read the pressure inside the canner during the canning process. Dial gauges operate from 0- to 25-pounds of pressure, with most recipes and canning instructions calling for a pressure of either 6- or 11-pounds of pressure. Dial gauges MUST be tested every year for accuracy. Your dial gauge will be tested against a Master Gauge which will determine if your gauge is accurate, if you can compensate for your gauge being off, or if your gauge needs to be replaced.

If the gauge-reading is off by one or more pounds, you are encouraged to purchase a new gauge. If it is off less than one pound, remind yourself of the difference and adjust the recipe’s ressure accordingly to allow for the difference. Incorrect readings will lead to unsafe foods that are under-processed or over-processed.

Replacement gauges and other parts (e.g. gaskets, safety plugs) for canners are often found at stores that sell food preservation equipment or from canner manufacturers. When ordering parts, be sure to provide your canner model number and describe the parts you need.

Online Weekly Ads for Star Nursery

Star Nursery is a local gardening store in Las Vegas with great weekly sales.  They now have their ads online!  Click here every Friday to check out the new deals!  

Canning Meat by Sheila

Post and Pictures by Sheila

I first cleaned my work area and laid out all the tools I would need during the canning process.

I then washed and trimmed the fat off my meat before cooking it.

I browned the stew meat before placing the meat in the jars. I added beef broth to the stew meat.

I opened a jar of stew meat and added some bbq sauce to have bbq beef sandwiches. The beef melted in my mouth.

I hope you are all enjoying being a Master Food Preserver as I am. If any of you have any questions do not hesitate in contacting me at svansonpfs(at)yahoo(dot)com.

I have also canned 120 jars of fresh meat. chicken, stew meat and hamburger.

Related Fact Sheets from the National Center for Home Food Storage Preservation 

• General Canning Information
• Using Presser Canners
• Canning Meat

Canning Ground Beef by Sheila

Post and Pictures by Sheila

I first cleaned my work area and laid out all the tools I would need during the canning process.

I  fried the hamburger...

and washed the fat off before placing the meat in the jars.

I added chicken broth to the chicken and beef broth to the stew meat and hamburger.

I hope you are all enjoying being a Master Food Preserver as I am. If any of you have any questions do not hesitate in contacting me at svansonpfs(at)yahoo(dot)com.

I have also canned 120 jars of fresh meat. chicken, stew meat and hamburger.

See you in the KITCHEN!!!!

Related Fact Sheets from the National Center for Home Food Storage Preservation

• General Canning Information
• Using Presser Canners
• Canning Ground Beef

Canning Chicken by Sheila

Post and Pictures by Sheila

I first cleaned my work area and laid out all the tools I would need during the canning process.

I then washed and trimmed the fat off my chicken before cooking it.

I boiled the chicken before placing it in the jars. I also added chicken broth to the chicken.

I opened a jar of chicken and used it to make orange chicken and served it over fried rice which I added my dehydrated peas, carrots, green and red peppers, onions, garlic and broccoli. It took me 5 minutes to prepare dinner and 25 minutes to cook the rice with the dehydrated veggies. And if I don't say so myself it was delicious...

I hope you are all enjoying being a Master Food Preserver as I am. If any of you have any questions do not hesitate in contacting me at svansonpfs(at)yahoo(dot)com.

I have also canned 120 jars of fresh meat. chicken, stew meat and hamburger.

Related Fact Sheets from the National Center for Home Food Storage Preservation 

• General Canning Information
• Using Presser Canners
• Canning Chicken