Canning, Cranberry Chutney & Chebe Focaccia
A week and a half ago I got together with my friend, Chef Amy, to make and can Cranberry-Apricot Chutney for holiday gift giving, and have lunch. She grew up canning whereas I did not.
My mother made jellies but always used paraffin on top of the jars. We made my recipe for dried fruit, honey or xylitol, and stevia-sweetened Cranberry-Apricot Chutney times six. Incidentally, this chutneys great beyond Thanksgiving and Christmas. You can enjoy it all winter long and even into spring if you can or freeze it.
Cooking under pressure
During college and my twenties, when I followed a macrobiotic diet, I used pressure cookers to cook whole grains (brown rice, sweet brown rice, millet,whole oat groats, etc) and beans. I had no experience using a pressure-canner. Amy had all the equipment we needed and a booklet with information about how many pounds of pressure to use and the amount of time under pressure required for each particular kind of food.