Tag Archives: canning

Comfort food at Holly’s Country Kitchen | Instant News


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Monticello, Ill. (WCIA)

Holly’s Country Kitchen best described as a mini Cracker Barrel in Unique Monticello. The restaurant provides home made food from scratch, keto options, and steak and prime rib on the weekends. We’re known for serving our farming community, our meat and potato treats, and our delicious $ 10 specials that include mains, side dishes, drinks, and homemade desserts. One of our favorites is Buttermilk Fried Chicken and Waffle Sandwiches on Wednesdays.
We provide shopping booths for local vendors that include decor, primitives, signage, refurbished furniture, boutique vinyl t-shirts, jewelry and metal planks. Other offerings are our daily Take n Bake Meals, and freezer meals made from scratch.

I’m so proud to save time so the family can come back to the dinner table. Our meals are fully prepared and ready to oven or pan, without preparation, without clutter and allowing families to sit together and eat. It’s very important for me for kids to have time to talk about their day, have bonding time and open communication. We also have a large customer base of retirees who are happy to be able to purchase their favorite food without having to do any prep or cleanup!

My restaurant serves home-made meals from scratch, using recipes from my grandparents. We serve the farming community and even deliver our hot fresh food to farmers in the fields during harvest.

We are the only business providing fresh take-out and freezer meals. You can order your favorite food in us website.

We provide a full selection of Christmas dinners. With COVID-19, many families don’t have large family gatherings, so we can provide affordable home-cooked meals without the hassle!

Holly’s Country Kitchen
217-762-FOOD (3663)
1204 Bear Lane
Monticello IL. 61856

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Canning, food preservation extends the life of locally grown food | Instant News


Foods that are grown locally, especially if you buy heirloom products, may not have a shelf life of grocery store varieties. Canning and preserving can extend the life and nutritional value of this delicious food, and, if you do it right, it’s very safe.

How does canning work?

Canning becomes worse when oxygen is introduced. Good canning practices all focus on eliminating oxygen and bad bacteria from food. Always use the best local food in your canning, wash it well and peel it. Use good canning practices such as packing heat, adding enough acid, using the right jars and lids, and using the right type and length of processing. And don’t forget to save properly. Canned food should be kept below 95 degrees and ideally 50 to 70 degrees.

Boiling Water Canners

Boiling water processing is only safe for foods and high acid recipes. Think of jam and fruit jam. To process food in cans of boiling water, follow these steps from the USDA:

• Fill half canner water with clean water. This is about the amount you need for the glass jar. Make sure the water is 1-2 inches from the top of the jar.

• Heat water up to 140 degrees for raw packaged food and 180 degrees for hot packaged food.

• Load bottles which are filled and buried in a can or rack and can add more boiling water if needed.

• Turn the heat completely, cover the canner with the lid and heat until the water boils strongly.

• Set a timer for the total minutes that are called in your recipe. Stay closed and bring to a boil all the time requested. If the water stops boiling, bring it back to a boil and start the process.

• When the time is up, turn off the heat and remove the lid. Wait five minutes, then remove the jar to the towel. Leave the bottle uninterrupted to cool at room temperature for 12 to 24 hours.

Pressure Canning

Low-acid recipes need canning cans to be safe. This is a little more complicated and a longer process than canning boiling water, but uses far less water. You can press the can with only 2-3 inches of water at the bottom of your canner. Follow your recipe. To process food at canner pressure, follow these steps from the USDA:

• Place the appropriate amount of water in your canner and put the filled jar into a rack in the pot.

• Turn on the fire and put the lid on the canner, leaving the ventilation port or petcock open. Heat until steam flows freely from the hole.

• Press the canner by placing the load on the ventilation port. Start the recipe timer when the weight starts to shake or shake. If you use a gauge, start when measuring the correct pressure.

• Adjust the heat so that the pressure remains stable until the timer turns off. Turn off the heat, wait 10 minutes or until the pressure drops properly, then open the stove. Keep the lid open from you.

• Place the jar on a rack and let it cool for several hours.

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