The Meaty Pantry: Everything You Need to Know About Canning Meats

All-American-Pressure-Canner-21-qtAlthough most people hear the word “canning” and think “jams and pickles,” the art of home canning extends to all sorts of foodstuffs, including a wide variety of meat and seafood. So if you’re short on freezer space and don’t care for jerky, never fear: canning help is here!

The most popular meats for canning include beef, lamb, pork, and chicken. They aren’t the only meats you may can, though—domestic rabbits and small game also can well, and use the same simple method as chicken and other poultry.

The largest challenge in canning meat lies in the fact that meat is one of the best breeding grounds for bacteria. It’s essential to use high-quality, fresh meat and to handle it quickly and in extremely clean conditions. In addition, you should only can meat that comes from a known source—and that doesn’t mean knowing the name of your grocery store manager! It is essential to know that the source of your meat was raised in healthy conditions and that the meat was handled properly and with the highest regard to sanitation. In most cases, this means growing and slaughtering your own domestic animals, or purchasing meat from a farmer who you know and trust and whose operation you are familiar with.

If you are canning wild game, only use meat from a freshly killed animal that appeared perfectly healthy.

The Importance of Pressure Canning Meat and Seafood

All meat and seafood absolutely must be pressure canned, rather than processed in a boiling water bath. Because it takes only one spoonful from one jar of poisoned food to cause serious illness or death, the pressure canner may be the most important investment you make.

All pressure canners work according to the same principle. The pan has a tight sealing lid with a regulator. When a small amount of water (usually 1 to 3 inches) is heated in the canner, it is converted to steam, which builds up pressure and reaches temperatures substantially higher than boiling. At 10 to 15 pounds of pressure, the temperature is 240° to 250° F. Safety features maintain pressure at reasonable levels and auto-release if the pressure becomes too high.

Pressure Canning Step by Step:

  1. After packing Mason jars and fitting them with lids and screwbands, put the rack in the canner and add 2 to 3 inches of water. Then place jars on the rack. If you like, you may fill the rack before placing it in the canner. Put the lid on the canner and fasten it securely.
  2. Open the petcock or remove the weight. Heat on high until steam flows out.
  3. Continue to heat on high for 10 minutes before closing the petcock or placing the weight on the vent port. During the next 3 to 5 minutes, the pressure will build.
  4. When the dial gauge shows the recommended amount of pressure, or when the petcock begins jiggling or rocking, set the timer for the time specified in your recipe. At high altitudes, increase the pressure ½ pound for each 1,000 feet above sea level.
  5. Maintain a temperature at or just above the specified gauge pressure. Weighted gauges will jiggle 2 or 3 times per minute or rock slowly, depending on the brand. Avoid large variations in temperature, which may cause liquid to be forced from jars,
    jeopardizing the seal.
  6. When the time is up, turn off the heat, remove canner from burner if possible, and let it depressurize. Do not use cold water to speed depressurization and avoid opening the vent port. Let the canner sit 30 minutes if loaded with pints, or 45 minutes with quarts. Some models cool more quickly and have vent locks that indicate when pressure is normal.
  7.  When pressure has returned to normal, remove the weight or open the petcock. Let canner sit for two minutes before unfastening and removing the lid. Keep your face away from the canner to avoid escaping steam.
  8. Using a jar lifter, remove the jars and place them on a folded towel, allowing at least 1 inch of air to circulate between them.

The Importance of Cooking Meat and Seafood

Canned meat should also always be cooked. Although it has been a popular American practice in recent history to preserve meat by raw canning, it is not possible to guarantee the safety of meats packed raw.

It is always a better choice to freeze, rather than can, raw or undercooked meat. It is absolutely necessary to use a pressure canner when canning any kind of meat.

Process your cans at 10 pounds per square inch at sea level or 15 pounds per square inch at altitude. This process will destroy any and all bacteria and ensure that your meat is safe to eat. To keep your meat from spending too much time in warm air, work with a small amount at a time while storing the rest in the refrigerator.

As with any canned food, inspect your cans for signs of spoilage before you enjoy the contents.

Signs for Spoilage of Meat Products Include:

  • A broken seal
  • An “off” odor
  • Seepage around the seal
  • Small bubbles in the food
  • A spurt of liquid when you open the container
  • Yeasty or cloudy liquid
  • Mold (even the tiniest amount!)

 Tips For Canning Red Meats

Prime cuts of beef, lamb, pork, veal, and large game should be canned in the largest pieces you can fit in your containers. To can these large pieces, follow these steps:

  • Wipe the pieces of raw meat with a clean, damp cloth. Remove any bones or fat that is visible on the surface of the meat.
  • Place the pieces in a large, shallow pan with ½ cup of water.
  • Cook over medium heat, turning often, until pieces are cooked medium well.
  • Pack meat in straight-sided jars. Add boiling liquid (meat stock or vegetable stock are good choices) until jar is full, leaving an inch of headroom.
  • Process at 10 pounds per square inch at 240° F. Pints should be processed for 75 minutes and quarts for 90 minutes.

Most organ meats do not can well, with the exception of tongue. To can tongue, soak the meat in cold water for 4-6 hours, scrubbing the tongue and changing the water every two hours. Boil the tongues in a large pot. Skim off the foam that initially rises to the top, then lightly salt the water and continue to cook until the tongue is done medium well. Remove from water, rinse with cool water, then remove and skin or other inedible parts. Pack as for other pieces of meat.

Tips For Canning Poultry

Poultry is canned slightly differently from the red meats listed above. The process for canning poultry includes chicken, turkey, goose, and duck, as well as domestic rabbits, wild birds, and other small game. Unlike with red meat, you may leave the skin on. Pack raw pieces into a large pan, cover with chicken or vegetable stock, and bring to a boil over medium heat. Cook until meat is medium-well done. Pack meat with broth as for red meat, above.

You may also can the giblets of your poultry. If you have enough liver to process and pack separately from your other giblets, do so. Use canned giblets in meat sauces, gravies, or meat pies. To pack gizzards and hearts, clean and trim off any gristle or fat. Cut gizzards and large hearts in half. Boil in broth until done medium well. To pack livers, first remove any fat and cut away the gall sac and any connecting tissue between the lobes. Cook over medium heat in broth until done medium well—they will cook much more quickly than other giblets, so watch them closely.

Tips For Canning Seafood

It is also possible to can many kinds of seafood. Most fish and shellfish have very low acidity, which means it is essential to only can them with a properly used pressure canner, just as with other types of meat. Freshness is also of the essence when canning seafood, as even a couple hours at room temperature will turn fish unfit to can.

Salmon, lake trout, whitefish, mackerel, mullet, and shad can both be raw-packed, although they should be brined prior to canning. To make a brine, dissolve ¾ cup of pickling salt in a gallon of cold water. Immerse your pieces of fish in the brine, weighing them down if necessary, for one full hour. Drain the pieces but do not rinse them. Other fish and shellfish (aside from clams) should be precooked to medium well before being packed. ½ pint jars should be processed at 10 pounds and 240°F for 70 minutes.

Clams are a special case. Clams should be purchased (or dug) fresh and alive. Once brought home, hold your clams in clean, cool saltwater (not sea water!) made from ¼ cup pickling salt to 1 gallon of water for 24 hours, then steamed open, removed from their shells, and acid blanched in a boiling solution of 2 teaspoons of citric acid powder dissolved in a gallon of water for 2 minutes. Pack and process steamed and acid blanched clams in ½ pint jars at 10 pounds and 240°F for 60 minutes.

A Final Note

When proper procedure and safety precautions are followed, canning meats is an efficient, productive, and delicious way to store food for the future. So be safe, follow directions, and above all, enjoy your adventures in canning!

Read our detailed review on the All American Pressure Canner Cooker. We consider it to be the best on the market and it is manufactured in the US.

Save Money by Sticking to Kitchen Basics

All Clad Stainless Starter Cookware SetYou have probably seen more than your fair share of kitchen gadgets heralded in print, commercial and in-store display advertisements. They are marketed to save you time and effort, but make no mistake — their main focus is to get you to spend money. While some cooks undoubtedly benefit from the occasional gadget, most kitchens need only a few basic instruments to produce a variety of delicious meals. Some gadgets will save you time in the kitchen while others merely take up counter or cabinet space. Investing in the bare necessities allows you to make a realistic assessment of which extras would benefit your kitchen workspace.

Pots and Pans

You may be surprised at how few pots and pans are necessary. Many manufacturers bundle several sizes into a single package, but Real Simple Magazine suggests that you can get away with just a stockpot, sauté pan, and saucepan. Make sure that your pots and pans each have a lid, so you can use them for various cooking applications. Selecting heavy-duty materials, such as stainless steel and cast iron allow you to start a meal on the stove and finish it in the oven without dirtying another dish. A 9×13 pan is suitable for baked goods, casseroles and more.

Utilitarian Utensils

One good knife is all you really need. While several specialty knives exist, a high-quality chef’s knife or santoku will easily handle all of your chopping, peeling, slicing and dicing. To properly care for your knife, you should have a steel in your kitchen inventory. This video illustrates how honing a blade with a steel improves blade performance. A cutting board is also a necessity, to save countertops from damage.

Other extremely versatile kitchen utensils include tongs, wooden spoons and whisks. Spatula is a word that describes several types of cooking and baking instruments, two of which should be represented in a basic kitchen. A rubber spatula is useful for scraping down the sides of a bowl or jar. A turner is a spatula that literally turns food over in the pan. It is used for pancakes, hamburgers and more.

Great Gadgetry

People use several gadgets much more frequently than other tools. For instance, families that eat plenty of pasta may wish to find a suitable colander for straining boiling water from prepared noodles. If your family prefers to eat Asian food, a rice cooker may be invaluable. Vegetable peelers, box graters, can openers and food processors are among the most popular kitchen gadgets. Though a knife can do each of these jobs, they make the process much quicker. If you plan to use recipes in the kitchen, you will have to use instruments for precise portioning such as measuring spoons and measuring cups. Electric mixers, pastry brushes and rolling pins are very popular among people who bake.

Billeater offers tips and advice to anyone looking to save money on bills, cost of living, and small business expenses.

Welcome to the Wonderful World of Home Canning!

All American Pressure Canner 21 qtI recently purchased an All American Pressure Canner Cooker and all I can say is what a fantastic piece of kitchen equipment it is. It’s not my first pressure canner but it is certainly the best I have ever owned.

So I thought that it might be a nice idea to give you some ideas so that you can see how easy it is to home can and how it will save you money.

Canning is both a treasured American tradition and an excellent way to share your best homemade goodies with family and loved ones. Home canned vegetables are at least as good as store bought ones, and even better when you have grown them yourself or bought them fresh from a local farmer. Canned foods have a substantial advantage over frozen in that they require no expensive equipment to keep them—just a shelf in a cool, dark, dry place.

If you are a first-time canner you might feel frustrated while you’re getting the hang of it, but after a little experience you’ll find yourself doing it with confidence and skill. You will find few sights more pleasing than the rows of sauces, jams, vegetables, and other foodstuffs that you’ve produced!

Firstly – A Little History

Early in the Napoleonic Wars at the beginning of the 19th century, the French government offered a large cash prize to anyone who could invent an affordable way to preserve large amounts of food. In 1809, Nicolas Appert rose to the challenge after noticing that food cooking inside a properly sealed jar didn’t spoil. As a professional confectioner and brewer, he devised a way to seal food inside glass jars with near-perfect consistency.

Home canning emerged as an industry with the Mason jar, patented in 1858. Ever since then it’s been an American folkway to home can pickles, preserves, and other delicious foodstuffs for stocking pantries and sharing gardens with friends and neighbors.

Getting Started

Good planning is the secret to satisfying canning. Be prepared with all the utensils, ingredients, and information you’ll need before starting. Begin with more than enough time, so you don’t run the risk of cutting corners on processing times should any step go long.

Norpro Home Canning KitUse the following equipment, making sure that everything is clean:

  • Jars (Most processing times specify using pint or quart jars. Both are available with either a wide or regular mouth. Wide mouths are easier to fill, but cost slightly more than regular jars. Test all jars by running your finger around the lip. If there are any cracks or flaws, the jars are not up to canning standards and will not seal.)
  • Two part jar lids—a screwband and a one-use lid (Screwbands can be stored in a dry place and used again next year. Don’t reuse the domed lids, however, as the rubber inside is only good for one sealing.)
  • An inexpensive jar lifter for removing hot jars from a pressure canner
  • Hot pads
  • Canning funnel
  • Knives
  • Cutting boards
  • Kettle
  • Colander
  • For boiling water bath canning, a deep kettle with a lid and rack
  • A teapot for adding hot water as necessary
  • If pressure canning, a pressure canner and rack

Preparing Food and Jars for Canning

  1. Clean the food. If needed, cut it into uniform pieces. For raw-pack processing, set prepared food aside. For hot-pack processing, place food in a large saucepan, cover with water, and bring to a boil. Simmer 2 to 5 minutes.
  2. Sterilize clean jars by filling them with hot (not boiling) water and lowering them onto a rack in a water-filled pot. Make sure there’s at least one inch of water above the rims. Bring water to a boil and keep it there for ten minutes. Keep jars consistently hot throughout the process.
  3. Remove a jar, empty it, and fill it immediately with food. If using raw-pack method, pack it tightly. If using the hot pack method, fill the warm jar loosely.
  4. Add very hot water, syrup, or juice, according to the recipe, until it covers the food. Allow proper headroom.
  5. Remove air bubbles by inserting a non-metallic utensil and firmly pressing the food.
  6. Carefully wipe the jar rim with a clean towel to allow for a good seal.
  7. Apply the lid and secure it with the screw-ring.
  8. Repeat steps 3, 4, and 5 until all jars are filled. Reserve water used to sterilize the jars for the canning process.

Boiling Water Bath Canning

A boiling water bath is the cheapest and easiest method of canning for preserving high-acid foods. These include all fruits, all pickles, and those vegetables to which vinegar has been added, raising the acidity to a sufficient level. Warning: DO NOT use boiling water bath canning for other vegetables—they absolutely must be pressure canned. That said, here’s how to water bath can your high-acid foods:

  1. Lower your packed and prepared jars into simmering water with a jar lifter. The jars should stand on a rack placed at the bottom of the pot. Note that cold jars should be put into water that is warm but not yet hot; they will crack if exposed to a sudden change in temperature.
  2. Add enough water to cover the jars by 2 or 3 inches. Put on the pot lid, bring the water to a roiling boil, and then begin counting the processing time.
  3. When the recommended time is up, remove the pot from the heat and take out the jars with a lifter. Old jars should be treated with extra care, so leave them in the water until the boil has stopped. Be careful not to knock your jars together—they break easily when hot! Don’t cover the cooling jars.
  4. Leave the jars to sit until they have cooled thoroughly, then test the seal. Do this by pressing hard on the center of each lid. If the lid does not move downward or give, your seal is complete. (Any unsealed goods can be refrigerated and eaten within a day or two.)
  5. Store the jars in a cool, dry, dark place for no more than a year.

Canning Safety

Never taste even a bit of canned food that you suspect may be spoiled. Examine jars carefully to detect signs of spoilage, which may include:

  • Mold on the outside of the jar
  • Food leakage
  • Mold inside the lid
  • Darkly discolored food
  • Food that appears shriveled, spongy, slimy, or cloudy
  • Liquid that seems to bubble
  • An off odor
  • Contents that shoot out of the jar when opened

If you think that any of your unopened food has spoiled, detoxify the food and the jars before disposing of them. Do this by placing the unopened jar in a pot of boiling water for 30 minutes. If the jar has been opened, empty the contents into a saucepan, thin them with water, and boil for 30 minutes. Boil the empty jar in water separately, then recycle—do not reuse!

Finally, remember to wash your hands thoroughly with hot, soapy water immediately after handling any spoiled food or contaminated item.

Additional Tips for Successful Canning

  • Add butter to jelly, jam, and preserves to prevent foam from forming during the cooking process. If you leave the butter out, skim off the foam before ladling the cooked food into jars.
  • Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.
  • Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.
  • Do not double the recipes. If you want to make more, cook successive batches.


We suggest starting your home canning adventure with some basic fruit preserves—they’re some of the easiest, least technical, and most popular canned goods. Your early success will inspire you to keep learning!

Strawberry Jam


  • 5 cups crushed ripe strawberries
  • 4 cups sugar


Place strawberries and sugar in a heavy saucepan and slowly bring to a boil, stirring constantly. Reduce heat and simmer, stirring often, until thickened, about 15 minutes. Ladle into hot, sterilized jars and seal. Makes 3 ½ cups.

Options: Add ¼ cup of lemon juice or your favorite liqueur, 2 teaspoons lemon or orange zest, or ¼ cup minced mint or tarragon.

Apple Jelly


  • 2 lemons
  • 3 cups water
  • 3 pounds cooking apples (about 12 medium)
  • 6 cups sugar


Cut lemons in two and slice thinly, removing pits.

Soak in water overnight.

Cook over moderate heat until peel is tender, about ten minutes. Peel and core apples, then cut into thin slices.

Combine apples, sugar, and lemons with their liquid. Bring to a boil while stirring. Reduce heat and cook until thick, about thirty minutes.

Ladle into hot, sterilized jars and seal. Makes 4 16-ounce jars.

Grape Jelly


  • 4 pounds grapes
  • 7 cups sugar
  • 3 ounces of liquid pectin


Sort, wash, and stem ripe grapes. Crush them in a pot or kettle, add ½ cup of water, and bring to a boil. Reduce heat and simmer for about ten minutes. Turn into a damp jelly bag and drain well; do not squeeze.

Hold the juice overnight in a cool place, then strain through 2 thicknesses of damp cheesecloth to remove the crystals that form.

Measure four cups of juice into a large kettle, add the sugar and mix well.

Bring quickly to a full boil that cannot be stirred down. Add the pouch of pectin, bring again to a full rolling boil and boil hard for one minute.

Remove from heat, quickly skim off the foam, and pour the jelly into hot ½ pint jars, leaving ¼ inch of headroom. Cap with a screwband lid.

Process 5 minutes in a boiling water bath, then cool upright and naturally.

Orange Spice Marmalade


  • 8 oranges
  • 2 lemons
  • Water as needed
  • 9 cups sugar
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger


Cut lemons and oranges in half lengthwise, then into thin slices, removing pits as you go. Measure and add 1 ½ cups water for each cup of fruit. Soak overnight.

In the morning, bring fruit, spices, sugar, and water to a boil and cook for 20 minutes. Ladle marmalade into hot, sterilized jars and seal. Makes about 6 cups.

We invite you to read our review on the All American Pressure Canner/Cooker

Kitchen Blender Reviews – A How To Guide to Making Baby Food in Your Blender

How to Make Baby Food in Your Blender

Blenders are often used to make healthy smoothies, tasty shakes, and cool beverages. While you may use your blender on a regular basis, have you ever thought about using it to make food for your baby? With this handy kitchen appliance you can quickly and easily make homemade baby food that is healthy and tasty. Sure, you can buy baby food at the store, but you don’t always know what ingredients are being used or how nutritious the food really is. Instead of playing the guessing game when it comes to baby food quality, why not consider making it yourself? It’s fast, easy, and can be a healthier option than most of the baby foods available for purchase.

Making baby food in a blender can provide you and your baby with numerous benefits. One of the top benefits of choosing this route is being able to choose all the ingredients used in the food. You’ll know exactly what your baby is eating when you make the food yourself. Since you are choosing the ingredients, you can avoid things like added salt and processed sugars. Baby allergies are common today, but you can avoid this problem by avoiding ingredients that may lead to an allergic reaction. When you choose this route, you’ll even save money, which is another huge benefit for new parents.

Depending on the specific type of baby food you plan to make, the steps for making it in a blender can vary just a bit. However, the basic steps are usually quite similar. Here is a look at some easy steps to follow for making most baby foods.

Step 1# – Choose a Quality Blender

If you’re planning to make your own baby food, the first thing you need to do is choose a quality blender, if you don’t already have one. A common place to start your search is reading quality blender reviews online. The blender you choose will depend upon the amount of baby food you plan on making. If you plan on only making baby food from time to time and in small amounts, a small hand blender may be a great choice that is reasonably priced. However, if you plan on making baby food on a regular basis and in larger amounts, a full size kitchen blender will be the better choice. The larger blender will allow you to make larger amounts of food so you can store some for later use.

Step #2 – Purchase Quality Produce

The next step to take if you want to make baby food in your blender is to purchase quality produce. Look for fruits and vegetables that are fresh and use them quickly. Of course, frozen and canned fruits and vegetables can also be used if you are not able to buy it fresh. Some great fruits to try include pears, blueberries, apricots, peaches, bananas, apples, and plums. For produce, peas, sweet potatoes, potatoes, carrots, squash, and avocados all make great choices. Of course, you are not limited to these options. For ideas, take a look down the baby food isle.

Step #3 – Prepare Foods

Before you actually blend the food, it has to be prepared. Start out by washing fresh fruits and vegetables to eliminate any pesticides or germs that may be on the fruits. Buying organic is always best, but now always an option for some. Certain foods may need to be peeled or seeded. Some foods, such as soft fruits, may not need to be cooked. However, many vegetables and harder fruits may need to be cooked in some way before you blend them. Steaming, boiling, and baking are all methods of cooking that can work.

Step #4 – Blend Thoroughly

After the food is prepared, you are ready to actually blend the baby food. Place the food in the blender and put the lid on. Then start processing on the lowest setting, increasing the speed as you go until the food is well blended. For foods that do not have a lot of liquid in them, you may need to add water to get the consistency you are wanting. Always make sure the food is thoroughly blended to avoid chunks of food that may cause choking.

Step #5 – Storing the Food

While you’ll probably serve some of the baby food right away, any leftovers will need to be appropriately stored. You can store leftovers in several ways. If you plan to use the food within a couple days, simply store it in an airtight container in your refrigerator. If you don’t plan to use it right away, the food can be frozen. The easiest way to do this is to freeze in ice cube trays. Then, frozen cubes of food can be stored in freezer bags, labeled with the contents. Keep in mind that you should not store food that your baby has tried to eat already. Saliva can get into the food and make it more prone to bacteria growth. For this reason, only dish up the amount you think your baby will actually eat.

More Helpful Tips

As you are making baby food in your blender, make sure you avoid using additives when possible. Babies don’t need added sugar, salt, or any type of preservatives. The foods can be blended on their own and will have plenty of flavor. However, simple seasonings and herbs can be used to add extra flavor.

Another thing to remember is to only introduce a single food at a time when babies are just starting to eat solid foods. This is important because it can help you identify any food allergies if they occur. Learning which foods your baby can easily tolerate makes it easier to blend foods together at a later time, such as a nice blend of multiple fruits. You may even want to begin blending entire dinners up for your baby, such as stews and soups.

About the author: April Jones is the publisher of a blender review site. Check out the fantastic free to download blender cookbook at Kitchen Blender Reviews – with full color pictures of the recipes.



Blog of the Week – Chasing Tomatoes

I have been doing what I love best, perusing the internet looking for interesting blogs when  I came across ‘Notes from the Cookie Jar’.

This blog has lots of interesting information  – in fact it was the first post I came across entitled Parents Bullying Survival Guide, that led me to investigate further into the blog. Lots of really good reading about a variety of subjects.

This led me to another blog also owned by ‘Scattered Mom’, named ‘Chasing Tomatoes’.

And here I found recipes to truly whet the appetite.

The very first image of the Maple Ginger Glaze Salmon drew me in. Being a lover of Salmon,  I am always on the lookout for interesting sauces to try out with it. But the intriguing part of this recipe is not only the yummy sauce but the novelty of cooking the salmon on a cedar plank. Scattered Mom states that using a cedar plank to cook the salmon on is generally something you would do on a barbecue, however she has adapted the recipe so that you can cook it using the plank in the oven.

Another yummy recipe is the Banana Oatmeal Chocolate Chip Muffins these look and sound delicious. The food photos on  Chasing Tomatoes really invite you to get into the kitchen and start cooking.

We are always looking for healthy alternatives to eating and followed Jamie Oliver’s Food Revolution shows plus his 30 minute meals program. Everything Jamie does is aimed at promoting healthy eating habits by using fresh produce.

Well Scattered Mom is part of the Jamie Oliver Food Revolution, rating a mention from Jamie Oliver on Twitter and a mention in his newsletter video for Food Revolution Fridays and Food Revolution Road Trip.

Believe me, you will find lots to interest you on both blogs. And you can join Jamie Oliver’s food revolution and set your family on the path to better health through healthy eating.