Archive Nut, Prune and Olive Programs

 

Preparing canning jars is an important step in the process. One of the very first steps in the canning process is preparing your equipment, including canning jars. Here’s how to go about prepping your jars for canning.Inspect.  Whether used or fresh out of a new box, inspect jars to make sure…

Commercial product jars are not designed to be repurposed for home canning. Is it possible to reuse mayonnaise and other similar commercial product jars for home canning? Some people have done so with some success. But even though it’s technically possible, it’s really not advisable. Here’s why…

It's not always necessary to sterilize jars before canning.When canning, sterilizing jars is essential only when processing times are less than 10 minutes. For processing times of 10 minutes or more, pre-sterilization is not required – the jars become sterilized during processing. Can you pre-sterilize…

Canning Basics: Thermal shock and how to prevent it. There are many reasons that canning jars can break during the canning process.  One common cause for jar breakage is thermal shock, caused by a temperature differential between hot and cold. The break is characterized by a crack that runs around…

Cook them properly and not in a slow cooker! Red kidney beans are a healthy food – unless they’re not cooked properly. They contain a compound (“PHA”), found in many types of beans, and at especially high levels in red kidney beans. PHA can be toxic at high levels; in fact, consuming only 4 or 5 raw or…

I've been included in a very nice article written by Robert McCarthy of AgAlert, who includes my, along with a who's who of the industry, comments describing the unusually early start to our strawberry year, not only in the Watsonville-Salinas axis, but also Oxnard and Santa Maria. Volume is way up, but the…