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Online Discussion: Tracking new emerging diseases and the next pandemic; Now tracking the Aussie Flu.

HOME CANNING

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honeybee View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: April 26 2007 at 10:29pm
HotAir,
Here is an interesting tid bit I found while looking for cannig recipes:


...Fasten lid and turn on heat. Steam, mixed with air, will start to flow from the vent and then This is about 8 to 10 minutes after the first sign of steam. As the air is driven out from the canner the steam will change from a white vapor or cloud to nearly invisible.


Now I know what to watch for.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: April 27 2007 at 11:17am

Wow! Thanks honeybee. I didn't know that. I let it vent from the moment I see steam coming out fr 10 minutes. I will have to be more careful! Thanks again! P.S. Did you find any great recipes?

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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: April 27 2007 at 9:00pm
Heres more! I found this at a site of the Agriculture School of the Univ of North Dakota.

Its a great description - I can make more sense out of what I am doing...

Here is their link:
http://www.ag.ndsu.edu/pubs/yf/foods/he188w.htm#general


Using Pressure Canners
Follow these steps for successful pressure canning:

Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.
Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.
Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next three to five minutes.
Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock.
Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should jiggle about two or three times per minute. On Presto canners, they should rock slowly throughout the process.
When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling may also warp the canner lid of older model canners, causing steam leaks. Depressurization of older models should be timed. Standard-sized heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts. Newer thin-wailed canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position .
After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait two minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face.
Remove jars with a lifter, and place on towel or cooling rack, if desired.
Do not retighten lids after processing jars.

Cooling jars
Cool the jars at room temperature for 12 to 24 hours. Jars may be cooled on racks or towels to minimize heat damage to counters. The food level and liquid volume of raw-packed jars will be noticeably lower after cooling. Air is exhausted during processing and food shrinks. If a jar loses excessive liquid during processing, do not open it to add more liquid. Check for seals, wash jars, label and store.

Reprocessing unsealed jars
If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If necessary, change the jar and add a new, properly prepared lid; and reprocess within 24 hours using the same processing time. Headspace in unsealed jars may be adjusted to 1-1/2 inches, and jars could be frozen instead of reprocessed. Foods in single unsealed jars could be stored in the refrigerator and consumed within several days.

There are lots of interesting recipes out there, but they all seem so frivilious when you are thinking like a prepper... I do want to make Apple Pie filling - can be eaten straight from the can if things are at their worst, made into pies, or put on top of a pan cake - so am planning on that along the way.
    
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Bill 100 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Bill 100 Quote  Post ReplyReply Direct Link To This Post Posted: May 02 2007 at 9:23am
I have some jars that did seal but the meat is a little above the liquid at most a half inch. Should I be concerned. Thanks in advance Bill.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: May 02 2007 at 12:15pm
I am sorry Bill but don't have the knowledge or experince to answer that. honeybee, thank you again. That is a very detailed description. that is exactly what I have been doing--all except for the 2 minutes to wait to open the lid. I do plead guilty of trying to cool the food down a bit faster.Though not until the heat got way down, though.
That apple pie filling does sound good, though hm?
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honeybee View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: May 04 2007 at 3:48pm
Bill, I am new to the canning also, so don't count on me, but I do belive that I heard that is ok. It may have been on here that I saw it, so still ask around.

HotAir, When I turn the cooker off, I have to wait until the popper drops down (tells me pressure is ok now) - I also read (and I do it), to leave the jars in about 5 minutes after taking the top off - it eases the glass into the cooler temps so they hopefully will last longer.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Bill 100 Quote  Post ReplyReply Direct Link To This Post Posted: May 08 2007 at 1:43am
thanks honeybee
A storm is coming !
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Hotair View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: May 08 2007 at 11:51am
Thanks also honeybee. I will do that in the future as well!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: May 29 2007 at 12:31pm
HELP FROM CANNERS!

I found my first jar where the seal had come off. Should I be concerned about the remainin batch?

I checked the glass, no nicks

All other jars have the seal still dented in

It was soup and it did steam out some, so it may have been from the liquid.

I am new to canning and just want to be sure I covered all my bases

TY!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jazzy Quote  Post ReplyReply Direct Link To This Post Posted: May 29 2007 at 8:25pm
honeybee,
the jar that didnt seal, you can just clean it off (if its sticky) put a lid on it and put it in the fridge and eat it soon.  the other jars should be ok as long as they sealed.  every once in a while we have a jar that doesnt seal right, sometimes because i overfilled it.

and its ok if when doing meat if when done the liquid level is a bit below, the meat may have a darker color, but its still ok as long as it sealed.  i can alot of chicken and sometimes it comes out like that, but since all my stuff ends up in a stew,  or cassarole it doenst bother me.

you know a fun thing to can? 

little loaves of meatloaf in wide mouth jars-YUMMMMMMM  and so easy.  it comes out softer than a baked meatloaf, but i just heat it up and add some spag sauce or cream of mushroom soup and pour it over noodles.  gosh thats a terrific comfort food to have when the weather is crummy and cold.

just make you favorite meat loaf recipe and put little shaped loaves into wide mouth quart jars and can as for meat.  good stuff.  i dont know who thougt it up, but they are a genius!
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honeybee View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: May 30 2007 at 7:25am
Thank you so much. I needed to hear it from someone else lol.

The problem is that I don't know how long that jar was unsealed - it was downstairs since February. So I dumped it.

The meatloaf idea sounds wonderful. Do you put liquid, like beef broth, in after the meat? I am a big fan of meatloaf, soooo, I want to try that. Can bread crumbs be added? I imagine if so, keep it light weight...

Can sweet italian sausage be canned? I have seen recipes for sausage, but they recommend you do it from scratch because one herb (I forget which one) will become bitter with canning. We adore sweet sausage, and if its just an issue of the herbs, I would have the sauages made to order from our butcher. I imagine I should boil them first to remove the fat, if its at all possible to can them. (if not would it be do-able to cut them up and put in spaghetti sauce before canning?)

thanks for letting me pick your brain!

I just bought an apple peeler (wow $25) - i can see how it peels and cores, but not how it slices lol. Will have to buy a couple of apples and experiment. This is because we tried and loved the apple pie filling.

Another idea I had... the dollar store was selling the instant cheese cake mixes cheap. I thought if I made some fruit mixes and use up my tiny jelly jars with them, we can dump one on the cheesecake mix.

ok - coffee has kicked in and I am chatterboxing lol.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: May 30 2007 at 11:20am
Hi Honeybee,
I believe the herb that makes things bitter is sage. I read it in the book that came with my pressure canner. I hope this helps. Too bad,too because I love sage!! 
Also, I have canned three batches of spaghetti sauce with sausage and they are delicious. I did it with otc hot sausage so, if it has sage, it wasn't enough to cause a problem!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: May 30 2007 at 2:02pm
    Great, we eat it with spaghetti anyway so that solves that!

Back to that broken seal - do you still think it was just a fluke, even tho it seemed fine for the first couple of months? No other seal broke yet.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: May 30 2007 at 2:56pm
You know, I am new at this too but my mom's canning would occaisionally have a broken seal on a jar and the rest were fine. During the depression, you threw nothing away unless it smelled and looked bad (my mom's era) so just be sure and check each one when you open them.
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honeybee View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: May 31 2007 at 12:41am
One last question - do you put the meatloaf in the pint jars while it is raw? Processing it cooks it all? I googled "canning meatloaf" and don't see where anyone says bake it first. Some think you should brown it first.

How do you do it?

ps - I am been advocating one of your recipes in here - i just used hamburger, but mixed it with a can of cream of mush, and put it over wide noodles. Love it!

I also love to fry meatloaf in a small amt of ketchup and eat it as a warm sandwich.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jazzy Quote  Post ReplyReply Direct Link To This Post Posted: May 31 2007 at 9:10pm
hi honeybee,

yes, i put the meatloaf in raw and the canning does the cooking of it.  its really great!  just use your favorite recipe.  we can Italian sausages too, whenever they are on sale i snag a bunch--i stack them in the wide mouth jars as firmly as possible and just can away following the time and temp for that kind of meat.  we dont add any water, it makes alot of its own juice.  they also come out soft, but i usually use it with a sauce anyway to put over something.

as for the broken seal--i always check each jar before i open it--if its a firm seal, its fine, if it pops up and down, i dump it, no matter what.

the more expensive meat and stuff gets, the more i can (and dry) now.  imagine what it will cost a year from now??????

we got a nice real old fashioned ham, cut it up into cubes and chunks and canned that---my is that good to have on hand too!

dont be afraid of canning foods--just follow the directions, keep things clean and sterile.  everyone has a jar here and there that doesnt seal.  canning is a skill and you get better and better at it every time you do it.  AND you are setting food aside for your family!!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 02 2007 at 7:05am
Hi Jazzy, thanks!

Its good to see another person popping up - this link has been too quiet for too long!

Jazzy and HotAir (and anyone listening!)
I have been making the canned apple bread all year. I don't know for sure if the claims are right that they last months on end, because it keeps getting eaten here, its so good (lol). But we have eaten it 2-3 months old. I know they are not to be trusted in the very long term because of both the method, and cake contains air. I keep them in an old refrigerator in the basement.

My plan is to try different recipes, then stock the ingredients - when PQ (preventive quarantine) begins I will then bake them all right away before any power problems. That should be a safe plan.

Which leads me to this: I tripped across a recipe that imitates Hanafords Butter Rum Muffins. If not for prepping, something to enjoy now (I will be trying them this coming week). If we like them, I will try baking them in the pint jars and canning.

http://ths.gardenweb.com/forums/load/recipex/msg1210121627374.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: June 02 2007 at 11:44am
That sounds yummy, hneybee. Let me know how you all like them!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: June 02 2007 at 12:05pm
Originally posted by roxy roxy wrote:

... the jars will cracked if they are touching in the pot, don't over load the pot ...roxy
Thank you do much, I did not understand having the jars touch during canning would cause them to crack.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 21 2007 at 11:51am
    HI HotAir and everyone.

The recipe link I posted for the Hannaford Butter Rum Muffins is delicious. They look different, but my husband (who is the muffin lover) says he can't tell the difference. In order to make them "just like Hannafords" I had to buy big sugar crystals and sprinkle them on generously before baking. She says "12 texas size muffins", I got an even two dozen regular size.

Haven't tried them in a jar yet, but I a sure they will be good - unless there is a problem with the morsels? I never heard anything about using them when canning.

Honeybee
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