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Farm-fresh Recipes

Find your favorite Hobby Farms recipes from Farm to Table, Country Fare—and web exclusives, too!


Check out our farm-fresh recipes. From soups to sweets, here are some tasty treats you can whip up in your farm kitchen!
<BONUS Content: Click for two more chili recipes from Hobby Farms>


Want to fill your recipe box with more yummy options? Hobby Farms and Hobby Farm Home offer recipes in every issue.

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Farm-fresh Recipes

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Reader Comments
Water bath canning can only be done safely with foods that are high in acidity, such as tomatoes, pickles, fruit packed in sugar, jellies, etc. All vegetables not pickled, as well as meat products MUST be pressure canned. Adding non-acidic food to acid foods changes the acidity of what you are canning, therefore these combinations can not be safely water bath canned.

I strongly advise anyone new to the process of canning to read a current safety guide to canning, such as the Ball Canning book. Food not processed correctly can make you very sick...deathly sick, in fact.
KS, Bluff City, TN
Posted: 1/8/2011 7:49:31 AM
i am looking to can some homemade soup with veggies and meat. i do not have a canner. can i just use a large pot and add water and my jars. but how long do i boil it for. My friends my does it in the oven. She fills her jars and uses a roasting pan sets the oven at 325 for 30mins. adds the jars and fills the pot with water. is this save. please let me know i am doing this tonight. thanks
marilena, blenheim,, ON
Posted: 1/8/2011 5:44:41 AM
I cooked a tomato sauce with some sausage and pork butt for 5 hours. Then I canned in sterilized mason jars, placing them in boiling water for 30 minutes.The lids on the jars all pinged when they sat cooling. Is this safe?
Denise, West Stockbridge, MA
Posted: 12/19/2010 7:20:03 PM
Properly canned products should hold their nutritional quality for something like two years. After that, the items are still edible but won't be at peak quality.
Theresa, Opalika, FL
Posted: 12/10/2010 5:06:44 PM
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