HOME CANNING
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Forum Name: General Prepping Tips
Forum Description: (Home and family preparedness)
URL: http://www.avianflutalk.com/forum_posts.asp?TID=8268
Printed Date: April 22 2024 at 11:59pm
Topic: HOME CANNING
Posted By: Guests
Subject: HOME CANNING
Date Posted: May 19 2006 at 7:39am
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I wanted to start this thread, because I just started to do Home Canning for the first time and had some questions. Home canning is a great way to boost your inventory of meats, veggies & fruits. Much better than store bought and greater variety when you watch sales and take advantage of seasonal fruits! There is the initial cost of the Pressure/canner/cooker and then the jars and some other ingredients for pickling/jellies, if you do those. All the jars, etc. are just getting into the stores now, so they should be readily available.
I thought we could share info on where to find products, books that are useful, suggestions and help each other out with questions that you can't find answers to. There is a great place to call @ the University of Georgia (that was recommended to me by our USDA, when I called them and they didn't know the answer to my question) It's:
the National Center for Home Food Preservation
Phone #706-542-3773
I just canned my first (3) quarts of ground beef and will add beef cubes to that today! This is going to be really helpful to our family, not only as a way to increase our BF food supply, but to have such easy access to meats that can be quickly used for meals when we return home from our many soccer weekends out of town, or summer vacation outings! -k
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Replies:
Posted By: Guests
Date Posted: May 19 2006 at 5:21pm
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Posted By: Guests
Date Posted: May 19 2006 at 5:39pm
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ready mom, I've been canning for 30 years, both hot water bath and pressure. I started when my mother in law brought over a truckload (so it seemed) of canning jars for me to get started since she was convinced our large family would starve without them . She would come over now and then to check on my progress and left relieved that we would be okay. I haved canned 102 pints and quarts of pork cubes, beef cubes and chicken chunks using the raw pack method since it is less time-consuming to prep the meat. I agree that the taste is far superior to anything else from the store, although I will admit that the chicken more resembles tuna for some reason. .....Good luck with your pressure canning and enjoy |
Posted By: Guests
Date Posted: May 21 2006 at 7:17pm
Mary ... I'd be interested in knowing how the uncooked canned meats are. I'm still nervous to try my cooked canned meats! Something about doing it yourself makes me think I'm going to end up poisioning ourselves!  And working out of a book isn't like having someone standing there saying 'yep, you did it right!'-k
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Posted By: Guests
Date Posted: May 22 2006 at 6:20am
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Readymom, I know how you feel. When I first started using the pressure canner, I was sure I would mess something up. I would go back and re-read the instructions over and over again. Like everything else, after a while it is second nature..... Raw packed meats come out very good and tender. The exception to this is the chicken which ends up very much like canned tuna, both in texture and taste...Chicken does much better hot packed with broth as a soup etc... The other meats (beef and pork) are very good alone as raw pack. The one thing that I don't like too much is the the way the raw packed meats look after they have been processed, since there was no added liquid, the meat sits above the liquid and it has a darker, dry look to it, but this in no way affects the product. When it comes to safety, Pints at 10lbs. pressure for 75min. Quarts for 90 min.. you can't go wrong........BTW I have the All American canner which has both the weight and pressure dial guage, although my last canner had only the dial guage. .. It is probably a good thing to be a bit nervous. Keeps us on our toes.... Keep canning and have fun with it. I told my husband that I am not going to stop till I have used up all my mason jars....Last count several years ago there were 300 something. So I am about half way there.. God Bless (don't know how to use the icons yet) |
Posted By: Guests
Date Posted: May 22 2006 at 6:59am
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ReadyMom, Just another thought. I have been putting away many, many jars of the canned butter. I had checked all over the net looking for warnings about it and someone on the thread had mentioned a concern about botulism.... I asked DH who works in microbiology (since 1977) if it is something to worry about since I would NOT want to take any chances. He gave me a long rundown on all the conditions it would take to make it a problem and does not have much of a concern. He will eat it without a second thought. I asked him to GO BACK, look it up and check with his co-workers plus the dept. head and make very, very sure. I will keep the butter and use it once I am sure it's safe. It really is soooooo very good. He said he would ask. |
Posted By: Guests
Date Posted: May 24 2006 at 10:34am
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ReadyMomand Mary, I just picked up a pressure canner and did my first two batches of meat, beef one weekend and chicken this past weekend. I think it made a believer out of my Mom, whom I kidnapped for instruction. I have never had the slightest interest in canning or the like before and I told her why I was learning (for the umpteenth time, she lives with my sister in the next town over and they were not prepping before) to can and preserve. My granmother lived through the 1918 flu and she took care of her sick and dying relations (age 17) until it was over. She always canned, had a garden and had animals for meat while Mom was growing up (they lived through the Great Depression) and was still canning when I got to know her. So I knew I could get Mom to show me how and the great thing that has come out of it is that Mom is now paying attention to BF news and tring to "put up " a little here and there. I attained knowledge I am going to need, and my goal is to now get my grown daughters trained. Maybe they will survive to train theirs. What a nice thought, instead of losing our culture, we are regaining it. Jo
Updated for typos
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Posted By: Guests
Date Posted: May 24 2006 at 11:57am
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jo007athome, Good for you and especially good for your Mom, now that she is on board. There has to be a secure feeling having her near, and with helpful advice. I agree that it seems to be a dying art..30 yrs. ago when I began canning, people, (family) told me canning had gone out with the dark ages.... Well I guess the dark ages are back........(hope not) Take care, Mary |
Posted By: Guests
Date Posted: May 24 2006 at 12:16pm
| Mary, I call it the enlightened age, people are going back to their ancestors ways. Ways that were self sufficient and ecologically sound too. Maybe if enough people go back to basic living the rest will see how well it works and try it too. Sure hope so. I for one intend to make Grandma proud even if it took 45 years to learn this stuff. She was a survivor and that is my ultimate goal. thanks for the post. Jo |
Posted By: Guests
Date Posted: May 25 2006 at 1:53am
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Ready Mom-so glad your canning is going good. Had two different people give jars the past several weeks, we now have 13 extra cases of jars.Hamburger meat is on sale this week for $.99/lb, planning on putting up about 60 pounds. Canned 20 quarts of peaches last week.
Have been using dehydrator, family eats banana chips as fast as they come out of the dehydrator. Looking forward to trying new fruits and veggies.
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Posted By: Guests
Date Posted: May 25 2006 at 7:25am
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ReadyMom,
Which pressurecooker/canner did you get, and where did you order it from? I saw the Presto on Amazon.com, is that the one you got? I have never canned before, but am thinking about learning (when I hear arklatex putting up 60# of meat WOW!). This would be a great way to store meat without the freezer. |
Posted By: Mirage
Date Posted: May 25 2006 at 9:22am
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I have canned about 60 pint jars of pork this week (already had around 90 pork/chicken from last month) - some in a veggie/pork broth and others in tomato puree with hot peppers. I don't can meat chunks in water because that's what they'll end up tasting like - you want to can them in a flavorful broth.
I stayed up late last night (til 4 am) and did 40 or so just yesterday, starting at around noon time. The pork comes out flavorful and tender. Normally, 2 large pork loins fill a canner of 16 pints but yesterday I used lots of tomato puree with garlic, oregano, basil and wine vinegar so it made more (I packed it more loosely).
The pork cubes in broth (broth made with salt pork, onions, bay leaves, garlic, celery and a can of tomato paste (sometimes add a little chicken broth, too - if you like, you can strain out veggies, but I don't; and I also don't can the salt pork, just leave it behind in the broth). After canning, I add kale or cabbage, pasta and meatballs to the leftover broth and serve it for that night's dinner.
Pint jars are processed at 75 minutes 10 lbs, but I think this really ends up being much longer because it reaches 10 lbs pressure on the dial longer before the weight vents. The dial seems to consistently read about 14 lbs pressure when the weight is at 10 lbs but that may be because I'm at sea level. It takes about 40 minutes for pressure to drop to 0 and at least that long for pressure to come up (I have a cast iron burner).
I don't start timing til the weight rocks the second time. I'm currently using a 22 quart All-American canner but in past lives I've used 16 and 22 quart Mirros (weight gauge - the big old heavy type canners). I've also had Prestos but don't much care for those.
One year I went overboard and started and grew 200 tomato plants from seed and ended up canning them.
Tip: Use a special tomato strainer like a Vittorio strainer if doing large quantities).
Over the years my family has eaten nearly every type of home-canned food - baked beans, corn, meat pasta sauce, bean soup and other dry beans like lentils and black beans, tomato puree, relish, jams, peaches in brandy and apple rings and piccallilis, beef stew, vegetable soup, canned chickens in broth, canned chicken breast tenders and my new favorite is pork loin. I never found anything "off" but always check and be careful and boil 10 minutes before tasting. I just opened 2 jars from 1982 that I had stored and they seemed fine - nice vacuum, looked/smelled good, but I only wanted the jars back :) There are still more old jars in there for me to deal with.
Canning is a fun way to prep!
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Posted By: Guests
Date Posted: May 25 2006 at 10:40am
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Mirage, I am really impressed. Printed out your post to refer back to. So how about sharing some of those recip's you mentioned,. They really sound good..I am assuming that you do not raw pack anything, since as you mentioned, they don't taste all that good...I am such a chicken (no pun intended) when it comes to getting away from the book. I have looked on the net for some help, but haven't had much luck with anything other than stew. I tried beans once and the jars cracked in the canner. I figure that the product was to dense and caused the breakage..I also never use anything other than real canning jars because I have heard of them breaking on occasion... So if possible, could you share just a few of your favorites.......Just out of curiousity, about how much have you bottled up???? |
Posted By: Guests
Date Posted: May 25 2006 at 10:51am
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Artlatex Could you let me know how the ground meat comes out. I have not had too good of luck with it. I may have overpacked the jars, because I swear that the juice inside still looked pink. I had 15 pints and didn't want to waste them , so I put them back and did another round. I had used the raw-pak method with them and maybe I should pre cook the meat from now on......I want to be absolutly sure about these things......Garden is now in and will be canning vegtables and fruit till I can't look at them anymore..........Good luck to all of you...... |
Posted By: Mirage
Date Posted: May 27 2006 at 1:46pm
It might sound as though I were getting away from the book, but I'm not really, if you investigate a little further. For example, in the newest Ball Blue Book, there is a paragraph on page 58 which talks about Combination Recipes. It says, "For recipes containing vegetables and meat, the length of processing time must be adequate for the vegetable or meat requiring the longest processing." And so I stick with that. Also, they tell you to pack the meat in broth, and broth is made from bones, meats, and veggies - I do that also. If I pack things in tomato puree, that's a plus because it's a high acid ingredient, but I still adhere to the processing time for the ingredient that requires the longest processing in a pressure canner.
There are some recipes at http://www.cooks.com - www.cooks.com , and an extensively detailed article about home canning chili at: http://www.cooks.com/rec/story/173/ - http://www.cooks.com/rec/story/173/
You're right in not using anything but home canning jars - I usually only use Ball Jars. It must have been scary to have one break in the canner, but it was probably just a defective jar and I wouldn't worry much about it happening again.
Yes, I'll be happy to post a few recipes here. Can't say exactly how much I've canned in the past 2 months but it's overfilling one of those large metal roller carts from Sam's - and there's no room to put the latest batch so just bought another shelf to set up.
Last count was 130 jars meats and about 40 jams. But if you meant over time, I've been canning for over 30 years (started when I was just a kid!). :)
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Mary wrote:Posted By: Guests
Date Posted: May 27 2006 at 3:23pm
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Mirage,
Thanks a lot......will go to cooks,com.. Having read that you were up till 4 a.m. canning meat, I guess I will have to stop feeling sorry for myself and buckle down. Just a few recipes that include peppers, spices etc. should help offset the plain raw packed stuff.. Thanks again
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Posted By: Guests
Date Posted: May 28 2006 at 6:10am
I got it on line ... Amazon ... for $79.99 (no shipping). They predicted a couple of weeks shipping 'cause I got the free shipping and I still got it in a few days! -k
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Posted By: roxy
Date Posted: May 28 2006 at 6:42am
| mary, the jars will cracked if they are touching in the pot, don't over load the pot roxy P.S. still haven't tried to pressure can, brand new in the box, a xmas present years ago, i told my sister you do it ,and i'll stand back and watch, she's older, she can go first, lol roxy |
Posted By: Guests
Date Posted: May 28 2006 at 10:47am
Mary, when doing raw pack hamburger it will still have a pinkish to it when done, so don't worry. Anything under 10 lbs of pressure for 60-75 minutes is done. I just did 12 1/2 pints of butter, thanks all for the recipes and encouagement. Finishing up with 5 quarts of chicken that was 20 lbs before processing. Sure is a comfort to look at those jars and know that they will be there when we need them. I am grateful to have started prepping when I did, otherwise I'd really be pulling my hair out now!
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Posted By: Guests
Date Posted: May 30 2006 at 11:17am
| ?????- in one of my jars of beef cubes ... the water is just skimming the top of the meat and so it's not 100% covered ... is this a problem?? -k (I love having this link to go to, while learning how to do this! And YES --- to know these jars are here for us is a blessing! THANK YOU!!! -k |
Posted By: Guests
Date Posted: May 30 2006 at 11:20am
LOL!
Now, IF I had a sister ... that's what I would be saying as we open up the first jar to try! I'm acutally nervous about that! Never had it, but hear food poisioning is awful!  -k |
Posted By: Guests
Date Posted: May 30 2006 at 3:03pm
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ReadyMom,
It won't hurt anything if the meat is not covered completely, there is no oxygen in the jar. The meat is in a vacuum. We try to cover meat with juice in fridge so it doesn't dry out, but it can't in a vacuum. Best bet is to always listen for the "whoosh" when opening the jar, but go ahead and bring to a boiling temp for a couple minutes before consuming for safety. Botulism has no smell or taste and can be fatal. If aseptic tecnique was stringently applied during the canning process, you will have very little to worry about. Hope that eases your mind. Jo
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Posted By: Guests
Date Posted: May 31 2006 at 2:58pm
| Another question... I'm interested in making soups. There are several recipes in my canning book and it seems you can pretty much make any homemade soup and then can it. Yes? I'm thinking that when we have leftovers I can use them to make soups to can. -k |
Posted By: Guests
Date Posted: May 31 2006 at 3:44pm
| Everyone, remember to adjust for altitude. In Wyoming, I have to go with 15 and longer times. |
Posted By: TxCowboy
Date Posted: June 04 2006 at 9:18pm
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I'm new to the forum. This thread is of great interest to me. I have never canned before but I am really interested in learning how. Specifically I would like to learn how to can butter and ground beef. My research on the internet seems to be pretty self-explanatory but any tips on these two canning procedures would be greatly appreciated.....(in respect to canning butter, afterwards, does it have to be refrigerated or can I just put it in my pantry and for how long???).
You guys have been so much help to me!!!
------------- ToniD. |
Posted By: Guests
Date Posted: June 04 2006 at 9:37pm
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Hi TxCowboy'
Glad you are here. To can butter all you need is jars (I use jelly as if we have no refridgeration a 1/2 pint doesn't take long to use) and butter and an oven. I just did 12 one half pints today myself. wash jars, put on cookie sheet into 250 degree oven. Put butter in pan on medium heat (butter will scorch ) until melted stirring frequently. Bring to a gentle boil by increasing heat in small increments once melted (keep stirring) simmer for 5 minutes or so and remove, ladle into jars being careful not to get any on the rims Also boil apot of plain water to dip lids in just before sealing. Put lids on hand tight and I put the jars back in the oven for 10 minutes. After that , set them on a towel to cool (make sure no fans are blowing, change in temp quick can break jars) check often and once sealed, begin process of gently shaking each jar every few minutes. This is what brings the milk fats and the liquid portion back to a uniform state. It sounds like a lot of work, but it's not and it sure is worth it. Once cool, store anywhere.These should be fine for use for between 5 & 10 years from what I have been told. Good luck. Also, have you thought about drying your hamburger? it stores in a much smaller space (for years if stored airtight) and it requires no extra equiptment. Google hamburger rocks for recipes. Jo
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Posted By: Rocky
Date Posted: June 05 2006 at 12:59am
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I have been trying to get up courage to can butter. I have read cautions regarding boutulism. Do you feel good about your technique, that it will be safe. I hadn't heard of that method before. Sounds do-able.
I would also love complete instructions as to how to can pre-cooked ground beef. That would be the only meat (beside our beloved tuna fish) that makes sense for a large group of family members. So much could be done with jars and jars of ground beef. Thanks for your ideas. I have been experimenting with a technique I read about storing unrefrigerateed butter in a jar filled with highly salty water (it should float an egg, and assuming I won't have any eggs, I have found it takes 3 Tablespoons of salt to a quart jar of water to do this). So far I have been successful in keeping butter for several weeks at a time in this way. Of course, if I go into this seriously, I would have to do many more lbs and keep the butter much, much longer in the salt solution. Thought I would start out conservatively. I just rinse the butter with clear water when I take it out of the salt water and it tastes great! Then I just put it into a butter saver (butter dish with water in the lower level (kind of like a butter dish "double boiler") and keep it on the counter. Rocky
-------------  Rocky |
Posted By: Guests
Date Posted: June 05 2006 at 3:58am
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A variation on the butter method. Once the jars have almost cooled, I put them in cold water and shake them every few minutes until they set. Then I re-fridgerate them overnight. This seems to help speed the process and has worked well for me. Good luck to all.... |
Posted By: Guests
Date Posted: June 05 2006 at 6:28am
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Rocky, I have done 24 of 1/2 pints plus two that didn't fill (we ate those) and I feel very confident that they wil be fine for consumpsion in 5 or 6 years even. The biggest thing about canning is keeping everything sterile. When you wipe the lips of the jars before you put the seals and rings on, always use a clean piece of paper towel for each jar. I read the warnings about botulisim also and it prevented me from trying to can butter for months. I am extremely careful to keep everything as sterile as possible, even when I pressure can, it's a good habit to get into for more reasons than just canning.
Hamburger can be canned, but you will need a pressure canner (All meat should be pressure canned). Fry it up and drain into a bowl, then rinse burger with hot water. Strain the grease off of the broth in bowl to put a little in each jar with the meat. You can do raw pack, but hamburger is a very greasy meat and you will more than likely run into it going rancid (the fat sours) in several months. I use a lot of burger too, half of my meal plan is hambuger helper. But I wanted to be able to put mine in a smaller space, so I opted to dehydrate (I fixed a meal with dehydrated burger for 9 people and asked them how it was-I didn't tell them before hand that it was dehydrated- and every one raved) You may want to can yours as you can keep the broth with the burger, I have to rehydrate mine with beef broth.
I am going to can ribs next, I have a wonderful cookbook by meta givens called the modern encyclopedia of cooking (It was my grand mothers and tells you anything you want to know about food) and the sheer variety of what can be canned is amazing. Good luck with yours. Jo
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Posted By: honeybee
Date Posted: June 05 2006 at 7:02am
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To ReadyMom - one advice I read on canning soup is to add pasta or rice until you actually go to eat it, since it will turn out mushy. It might be a good idea to have Minute Rice on hand, since it won't require long cooking when the power goes out. Boil the soup, add the rice, and cover for 5 minutes. Or maybe soak pasta for a few hours before heating in the soup?
------------- Honeybee |
Posted By: honeybee
Date Posted: June 05 2006 at 7:06am
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QUESTION ABOUT CANNING BUTTER
I think this is a great idea. I have raspberries that I make jelly from, so am familiar with the sterile process.
The concerns about bacteria and boutulism... If the jar is bad, won't the lid eventually pop back up from the growth? And if so, does anyone know how long it would take for that to happen?
It would be great to know that I can still make bread while there is power.
------------- Honeybee |
Posted By: Guests
Date Posted: June 05 2006 at 9:09am
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Botulism is an anarobic bacterium, meaning it does not need oxygen to grow. It has no taste, smell or other indication of being present. But the good news is that it is RARE when aseptic tecnique is used. You should check your jars carefully each time you use them, run your finger around the rim and you will feel any chips. You can visually inspect for any cracks. Check out the solar cooking thread, you can still make bread without power, but get familiar with it now, you won't want to be trying to learn in a crisis. Good luck, Jo
Whoops, Botulism is a Toxin, not a bacterium, don't know where my mind was at that moment!
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Posted By: Guests
Date Posted: June 05 2006 at 9:36am
This is all such great advice! THANK YOU!!! I don't add rice/pasta till ready, so that's not a problem. I would really like to know how to can the breakfast Jimmy Dean style sausages. Still haven't seen how to do that, yet. Can you/anyone help with that? That would be a great additon to the canned meats. Can you can regular sized sausage links (cut in small 'chunks', as well? So, pork, too??? Can't wait for the summer fruit season to start! -k
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Posted By: Rocky
Date Posted: June 05 2006 at 10:05am
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Thanks for all the great advice. I does sound safe for me to go ahead and can butter. A few questions:
I live at 4,700 feet so wonder if that adds some time to any of the processes? I would love to dehydrate ground beef. Any advice or links where to find info. I own a pressure canner but have never used it (cluck, cluck, cluck). Someone told me to take it someone to have the pressure checked. I did that when I first got it, but that was probably 5 years ago. Does this need to be done every year? Do I need to buy a dehydrator to do ground beef or do you just have to run your oven a long time? Thanks. Rocky "Also, have you thought about drying your hamburger? it stores in a much smaller space (for years if stored airtight) and it requires no extra equiptment. Google hamburger rocks for recipes. Jo" ------------- Rocky |
Posted By: honeybee
Date Posted: June 05 2006 at 10:23am
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ReadyMom:
I don't know about canning meat, etc, but would like to add another layer to your question.
I have discovered "Gimme Lean" - intentionally named to mimic Jimmy Dean. It was located in 1 lb tubes in the produce department and was made with soy, not meat.
It certainly proved to me that breakfast sausage is all in the spices. I honestly could not tell the difference in taste, texture and enjoyment; others agree with me. It is a healthy choice for pork lovers. (you do have to add fat to the pan, as it contains none).
Unfortunately, I haven't used it in a while and do not know about shelf life, etc. Perhaps someone here does. Also, someone might know if that is easier to preserve than meat based sausage.
------------- Honeybee |
Posted By: Guests
Date Posted: June 05 2006 at 11:10am
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Hi Rocky! My little book that came with my new canner says:
The idal gauge is a delicate instrument which must be handled with care. .....needs to be checked for accuracy prior to each cnning season and if ay of the following conditins exist: cover has been submerged in water or dropped, gauge glass is broken or has fallen out, parts are rusty, pointer is not in the '0' block, or ir you believe the gauge may not be accurate. The gauge can usually be checked at your local county extension office or send to your dealer.
(now, after reading that ... I have to ask my DH, who usually cleans up after me if he submerged my pot lid in water!!)
Re altitude: if you go to the website I posted on the first entry, here, there is the national website for canning that should have the answer for that. -k
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Posted By: Rocky
Date Posted: June 05 2006 at 11:40am
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Hi ReadyMom, thanks for the info. I got my pressure canner at a garage sale, so no booklet. But your booklet info does reinforce what I have heard, that you should get your gauge checked before canning each season. Will contact my county extension office right away.
I will call the number you posted for more questions. However, I am still wondering if, since I am iffy about canning meat, how I could dehydrate ground beef. Thanks to all. Rocky
------------- Rocky |
Posted By: TxCowboy
Date Posted: June 05 2006 at 12:38pm
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Hey Jo,
I bought my 1/2 pint jars this morning and some butter. I've read and re-read everything about canning butter that you guys have said. My question now is how is the best way to sterilize the jars? I was thinking washing them in very hot soapy water and then following your advice about putting them in the oven. Am I on the right track? ------------- ToniD. |
Posted By: TxCowboy
Date Posted: June 05 2006 at 12:41pm
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ReadyMom - you're online....can you help me? ------------- ToniD. |
Posted By: Guests
Date Posted: June 05 2006 at 1:29pm
Yes, wash & rinse well, then heat in the oven. I always start my jars heating and then melt my butter. Butter has to be melted slowly so it doesn't scorch (if it scorches, you'll throw it out ) My recipe calls for 15-20 minutes in the oven, but it takes longer than that to melt the butter. 250 will boil water, so they will be sterile. Then put your boiled still hot butter in, carefully wipe rims and back to the oven for 10 or 15 minutes. Then after they seal, start gently shaking them every 5-10 minutes until they rehomoginize. Hope yours are as pretty as mine! Little jars of sunshine. Jo
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Posted By: TxCowboy
Date Posted: June 05 2006 at 1:40pm
Thanks so much Jo!!....I've just started and I do hope mine turn out. Just practicing with 6 sticks of butter for now. ------------- ToniD. |
Posted By: Guests
Date Posted: June 05 2006 at 1:41pm
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Hi All, Been reading this thread with interest and i have a question or two. I can see the desire to can foodstuffs, especially if ya have a large family, but it's just Mom and Me at home, and we tend to buy in smaller quantities. So, for instance, you mentioned canning butter in 1/2 pint jars...how long will that keep after you open the jar, especially if there is no refrigeration available?
We have lots of fruit trees and I will be running my dehydrator fairly shortly to take care of all that fruit, but i would like to can some of it. We have papaya, guava, and peach that are producing fruit and grape, citrus, persimmon, mulberry, pomegrante, fig, and olive that haven't started to produce yet. Any tips for canning these? Can they be canned?
Also, has anyone here ever heard of a tree called anacahuita? It's also called Mexican Olive. The fruit is like a tomatillo in that it has a husk, but the inner fruit is about maybe golfball sized and totally white. I've read that it has to be cooked into jelly before it is edible. Our trees are producing several pounds of these 'fruits' and i was just curious.
We also have a few exotics: coffee, saffron, jaboticaba, star fruit, and black pepper.
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Posted By: TxCowboy
Date Posted: June 05 2006 at 2:14pm
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Wow FW, you do need a lesson on canning if you have all that going on at your place. Sorry I can't be of much help since I'm new to it as well. You've got that nice 'greenhouse effect" in your part of Tx that makes it ideal to successfully garden.
I just finished canning four 1/2 pint jars of butter. I hope I did it correctly. They are in the oven now for the final countdown. Hopefully we won't survive the BF just to die from my canning! Good luck with your canning progress! ------------- ToniD. |
Posted By: TxCowboy
Date Posted: June 05 2006 at 2:15pm
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Oh yeah, I do remember reading from Jo or another that if done properly the canned butter can last up to 5 years on the shelf. That's what I'm hopin' for... ------------- ToniD. |
Posted By: Guests
Date Posted: June 05 2006 at 2:23pm
| The fruit can be canned in what is called a water bath, you don't need a pressure canner unless you plan on canning meat or green beans. Basically you are using the water and steam to create the seal, but at a much lower temp. I will look up in my book how to do water bath canning and post it. My grandmother once said you can can anything, it's just a matter of knowing which way to do it, so I imagine that all the things you mentioned can be canned. Jo |
Posted By: Guests
Date Posted: June 05 2006 at 2:25pm
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TxCowboy,
you are gonna be fine, and dont let anybody taste it or you won't have any left to store! LOL. Jo
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Posted By: TxCowboy
Date Posted: June 05 2006 at 2:39pm
LOL!!!!! You're too funny!------------- ToniD. |
Posted By: honeybee
Date Posted: June 05 2006 at 3:12pm
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GardenWeb.com has a wonderful and friendly forum. They walked me through my first time canning raspberries. ------------- Honeybee |
Posted By: Guests
Date Posted: June 05 2006 at 8:16pm
I haven't seen an answer to my question yet ....
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Posted By: Iron Mommy
Date Posted: June 06 2006 at 4:52am
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I've just started canning and love it. Here are some BOOKS ON CANNING I've found that I would not do it without. They answer all those questions about sterilization, altitude, etc. and have great recipes. Joy of Pickling, by Linda Ziedrich
Complete Book of Home Preserving, by Judi Kingry
One cool recipe I found is for preserved lemons. We use a lot of lemons in our cooking (we make a lot of middle eastern food) so I was psyched to find this. I made 2 jars the other day and am going to do more.
I also canned turkey and gravy, and cranberry sauce, so if TSHTF we can still have Thanksgiving!
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Posted By: Guests
Date Posted: June 06 2006 at 5:30am
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ReadyMom,
you can do sausages, I am packed up & can't find my book- But if you go to alibris.com they have it for under 8.00 + shipping. It is "the modern encyclopedia of cooking. Make sure it is 1 book, during some years it was split (it is a large book because it covers EVERYTHING) into two volumes. It will say. There are over 1500 pages (it includes everything you ever wanted to know about canning. And every thing else in cooking. This was my Grandmothers only cookbook. She said she didn't need any other!LOL. Jo
Edited to give aurthors name: Meta Givens
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Posted By: Guests
Date Posted: June 07 2006 at 1:19pm
| jo007-let us know when you can the ribs. Beef, pork, all the details, have never tried ribs before. |
Posted By: Guests
Date Posted: June 07 2006 at 1:55pm
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I memorized the ribs because I was so amazed that it could be done! it said take the rack of spare ribs and wind them around in a pan on the stove top with water 1/2 way to top of ribs and cook (simmer) until tender. Pull the small rib bones out gently and add 1/2 tsp salt to jar, wind ribs around inside jar, (make sure to remove any fatty tissue) strain broth and fill 1/2 way in jar. Pressure can at 10 lbs for (it calls for 75, but since it's already cooked I am going to do 60) 75 minutes. As soon as ribs go on sale again I'm gonna put some up.
When I do beef I cube it into 2-3" square chunks and roast it at 250 degrees in a little water until it's not pink on the out side anymore, throw as many chunks as will fit into a quart jar along with a tsp salt and divi up the meat juice between jars (it doesn't have to cover the meat) and pressure can @ 10 lbs for 60 minutes. It calls for 75, but it takes 15 minutes for it to lose pressure naturally so I only do 60. Chicken is the same, except I boil it and de-bone it, I have not done pork yet but I suspect I will boil it because it is a fattier meat. Jo
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Posted By: Guests
Date Posted: June 09 2006 at 11:49am
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I did it I did it...Do you here that...Ping Ping ping...
I made 12 pints of jars of butter...
I am a genious...I can follow directions... I need to buy more butter....
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Posted By: TxCowboy
Date Posted: June 09 2006 at 12:04pm
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Happy Camper - I did it toooo!!!!! But I only did four 1/2 pint jars to practice. You're ahead of me by doing 12 pints!
Yeah for us!!! ------------- ToniD. |
Posted By: Guests
Date Posted: June 09 2006 at 1:14pm
| Butter is gonna make bread taste a lot better! |
Posted By: Guests
Date Posted: June 09 2006 at 7:28pm
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OH man Now I have to learn to make bread...
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Posted By: Guests
Date Posted: June 09 2006 at 8:03pm
| HappyCamper, Bread is easy (and fun too) to make. Try it, you'll like it! My first batch was with whole wheat flour alone. The bread tasted great, but you didn't want anything else to eat, Very filling. Next batch I used 1 cup of white flour to 2 cups w/w flour and added a 1/4 cup of gluten- Everyone raved. If I'd known that this stuff (canning, baking and cooking from scratch was so easy) I'd be a lot healthier,and a darned site wealthier.It is Sooo much cheaper to cook your own food and it tastes better too.! |
Posted By: honeybee
Date Posted: June 09 2006 at 8:19pm
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Jo - I have been thinking the same for a while - we should probably have a poll...lol
How many of us, flu or no flu, have already changed our ways?
Like you, I have been making my own bread regularly now (bread machine), and finding myself eating healthier, which turns out to be cheaper too.
------------- Honeybee |
Posted By: Guests
Date Posted: June 09 2006 at 8:23pm
Ya know honeybee,
I think some where our ancestors are either smiling because we are looking to the old ways or they're rolling on the floor laughing because it took us so long to figure it out.LOL!
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Posted By: bellabecky
Date Posted: June 13 2006 at 2:27pm
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I posted this in the discussion forum...but thought some here might find it interesting.
Hello all. I just got back from the LDS Store House and it was like going to Costco and they were having a clearance sale! I am amazed at that place. I took my own rice, flour and sugar. It costs $0.77 for a #10 can a metal lid, the oxy pack, and a nutrition label They do have you suit-up..hair net, apron and gloves..all supplied by them for free. They also box up your cans by the case (6), so storage is really easy...no charge for boxes either. You also get two plastic lids per case to use after you open your cans later. I also bought a 25 pound bag of white wheat, it was $0.19 lb. It ended up being $1.99 for a #10 can(6 lb). I got powdered milk too, canned it lasts for five years. I looked at the stores, but they all had exp. date for about six months out. It was $6.42 a can (5lbs), at one of the popular internet stores it is $9.45 a can, plus shipping. They also have red wheat, beans (pinto, black & white), potato pearls, white rice, macaroni, dried onions, carots, apple slices, spaghetti, refried beans, quick oats, regular oats, sugar, fruit drink mix, flour, pudding (vanilla & chocolate) & Cocoa mix. They have some other stuff, but I didn't get around to everything. It is definitely worth checking into. I'm going back for more stuff! |
Posted By: Guests
Date Posted: June 13 2006 at 3:30pm
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bellabecky,
How did you find your LDS store? It sounds like just the ticket!
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Posted By: bellabecky
Date Posted: June 13 2006 at 9:51pm
| It is called 'Church Of Jesus Christ Of Latter Day Saints The Bishop's Sotrehouse'. I found it on whitepages.com or you can go to the mormon site...provident.com or just call your local Momorn Temple. It is great. I'm definitely getting my stuff from there from now on. 25lbs of wheat, canned and boxed for $10.00...can't beat that! |
Posted By: HoosierMom
Date Posted: June 16 2006 at 4:15am
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How about buying frozen fruits and veggies.for canning ? At Gordons I can buy frozen apple slices for about a dollar a lb. , they are already peeled/cored and cheaper per lb that fresh. Made Apple Brown Betty last night YUM. I would rather fill the freezer with meats/flour for now and dehydrate & can for elect. outage. Thanks bunches and bushels! |
Posted By: honeybee
Date Posted: June 16 2006 at 7:42am
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In addition to canning jam from the berries in our yard, I found that I can make jelly using Welches grape juice when its on sale. Since it is pure juice, you just measure, add the pectin and sugar - easy. I also see they have introduced a cherry juice this year, can't wait to try making jelly from it. ------------- Honeybee |
Posted By: Guests
Date Posted: June 16 2006 at 8:06am
Need some advice. I want to can from my garden when it is harvest time. I have seen used canning jars and lids advertised in garage sale ads. They are cheap but how do you know if you can use them? How can you tell if they are still good? I saw canning stuff at Wal-Mart...but way to expensive. What about pressure cookers, Can you get them used? Any advice?
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Posted By: Guests
Date Posted: June 16 2006 at 9:06am
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raptureready, When looking at used jars, hold them up to the light to check for cracks..There will be a seam on either side of the jar, but otherwise there should not not be any cracks visible. Sometimes there will be small bubbles in the glass, but this is normal. Also you want to run your finger around the top of the jar and make sure there are not any small nicks where the seal will be .Also please make sure that they are mason (canning) jars and not mayonaise jars, by turning them upside down and checking for a symbol A for the old Atlas jars that did not have the usual markings on the side indicating that they were for canning...... When it comes to the rings, they should be okay if they are not rusty or dented etc. Lids, you should always make sure that they have not been used before by checking the seal coating...Lids that are unused but somewhat older will be all right if the sealing compound is not flakey or brittle... Hope this helps... |
Posted By: honeybee
Date Posted: June 16 2006 at 10:36am
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Everything Mary said is right on target.
The only thing I won't buy used is the round lids. I would get very frustrated if I lost a batch to bad seals; and they are fairly cheap. I guess I don't trust myself enough to spot good or bad ones...
The rings can be a little rusty, as long as its minor and can be cleaned with an sos pad. They don't have actual contact with the food so don't have to be like new; but as Mary said, the shape should still be perfect.
One little trivia - if you can the tomatoes alone, they only need water baths. If you make sauce, you will need to pressure can them.
------------- Honeybee |
Posted By: Guests
Date Posted: June 16 2006 at 12:32pm
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Thank you all,I will be on the lookout for some good used,cheap canning jars.
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Posted By: HoosierMom
Date Posted: June 16 2006 at 7:23pm
| Canning butter, SALTED or UNSALTED? I know the salted tends to scorch easier. I am planning on canning it tomorrow, watched my littlest one eating butter on a roll tonight, and thought I better take all this wonderful advice so she can have butter ! Thanks for all the helpful info. everyone here is the best... |
Posted By: Guests
Date Posted: June 17 2006 at 5:51am
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HoosierMom,
I used salted and used medium heat. I have done two batches and no scorching. The key is stir frequently. Hope yours comes out as pretty as mine! Jo
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Posted By: Guests
Date Posted: June 17 2006 at 6:22am
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We has corn on the cob with dinner last night, so when I set a jar or my canned butter out for the family they asked what I going to do now that I've used it up..I told them I would get one of the other 40 jars out......DH rolled his eyes & shook his head.... |
Posted By: Guests
Date Posted: June 17 2006 at 9:39am
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ROCKY: I see that nobody answered your question about Hamburger rocks yet, so let me give it a try: Crumble and brown hamburger until it's no longer pink. Then rinse it under hot, running water until the water runs clear. Back into the pan at low to medium heat until it no longer gives off steam. Final step, it goes into a 200 degree oven for at leat two hours. Take one of your biggest pieces at that point, break it open and make sure it's completely dry. I vacuum-sealed the finished product, don't trust other methods since oxygen can get to it. Same process also works for chicken, turkey. |
Posted By: Guests
Date Posted: June 17 2006 at 9:41am
| Question: I bought some very inexpensive juices in the cartons and would like to make jelly. Do I absolutely need a pressure canner or how else can it be done?? |
Posted By: Guests
Date Posted: June 17 2006 at 9:45am
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Femvet I'm going to give them a try...Should I expect any oil on them after drying in the oven??? Also, how shelf stable are these??? Sounds like a good idea Thanks Mary |
Posted By: honeybee
Date Posted: June 17 2006 at 11:16am
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FEMVET: Juices become an issue because they already have sugar, water and additives.
I have done grape jelly just fine using Welches because nothing is added.
I notice that they have now come out with a cherry juice, I am looking forward to trying that one.
With these you only need to water bath them, not use a pressure cooker.
Strawberries will need a pressure cooker.
When planning the quantity to do, keep this in mind - the jars are only good for 6 months after canning - after that they will loose their jell and become runny. Once you open them they will last for about two weeks.
When using our berries I keep them in the freezer (do not even rinse till you are making jelly because then water becomes part of the mix). This is good if you have bushes, or know where to find wild berries.
------------- Honeybee |
Posted By: Rocky
Date Posted: June 17 2006 at 12:04pm
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A couple of questions from a newbie at canning
1. with the Welches grapes juice, are there instructions that instruction you what needs doing except pouring juice (how close to top?) into sterilized jars and doing a water bath (how long - I am at 4500 feet elevation) 2. After opening a jar will it stay OK for the 2 weeks you mention, unrefrigerated? Many thanks. Rocky I have done grape jelly just fine using Welches because nothing is added.
I notice that they have now come out with a cherry juice, I am looking forward to trying that one.
With these you only need to water bath them, not use a pressure cooker.
Once you open them they will last for about two weeks. ------------- Rocky |
Posted By: Rocky
Date Posted: June 17 2006 at 12:07pm
Thanks, Femvet. I see many reference to vacuum-sealing. I don't have a clue! Is there a special maching you have to use, special bags? Are they expensive. Thanks. Rocky
------------- Rocky |
Posted By: Rocky
Date Posted: June 17 2006 at 12:22pm
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Hi, since I am new to all this I can't add too much. But I have been experimeting with keeping butter wi/out refrigeration. I put water into a quart jar, add salt until it floats a raw ieeg,I take a large hunk of butter and keep it in this solution. I have a butter dish what sits on top of a lower part with water. I keep the butter we are using in that. When that is used up, I take part of my brined butter out, rinse it a little with cold water, and stick it into the butter dish. Has worked like a charm. As soon as I have a moment I am going to can butter. Stocked up on bricks of up at Costco. It is salted but only slightly, so will be careful about scorching.
rocky
------------- Rocky |
Posted By: honeybee
Date Posted: June 17 2006 at 5:28pm
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Hi Rocky To answer your first question, you measure the juice straight from the welches jar. The preparation of berries for jam/jelly is the process of turning them into juice. The next step is canning/preserving them.
The recipe measurements should be followed to the letter, as they are expecting straight juice and have designed the pectin for that amount.
Canning is something I liken to making a big Thanksgiving dinner. It will take a good chunk of the day, much of it that will be spent waiting, washing things, etc. Like Thanksgiving, when it is time to act, you suddenly need 6 hands.
The trick is to be prepared. Have all your pans and utensils, towels, papertowels, sugar, measuring cups, etc all within reach.
Before you start you need to read over some of the instruction sites. If you know just what you will have to do, and have the items right there, you can take the time to do things calmly. Don't let me scare you, my first batch turned out great.
I spent the money $18 on the "kit"; and was very glad I did. Even with the special lifter I tipped over a jar or two.
I bought my 8 quart pans at the Family Dollar for only $5 each; now I use them for lots of things!
This site has a chart for altitude adjustments: http://ohioline.osu.edu/hyg-fact/5000/5343.html - http://ohioline.osu.edu/hyg-fact/5000/5343.html
In general: Project Guetnberg has thousands of books available for free. I am printing some that look interesting incase of boredom with no electricity… http://www.gutenberg.org/etext/13775 - http://www.gutenberg.org/etext/13775 Other canning links good for beginners: http://www.ext.vt.edu/pubs/foods/348-594/348-594.html - http://www.ext.vt.edu/pubs/foods/348-594/348-594.html http://www.canning-food-recipes.com/canning.htm - http://www.canning-food-recipes.com/canning.htm http://www.pickyourown.org/jam.htm - http://www.pickyourown.org/jam.htm http://www.ext.vt.edu/pubs/foods/348-594/348-594.html - http://www.ext.vt.edu/pubs/foods/348-594/348-594.html ------------- Honeybee |
Posted By: honeybee
Date Posted: June 17 2006 at 6:00pm
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FICTION WRITER:
I too am only worried about two of us. For canned goods, I have been stocking up on the small ones. We are satisfied with most canned veggies, so I am not going to add a new garden and pressure cooking to my to do list. (although I am getting seeds incase next year I need to use a garden, but I figure we will be eating them as they harvest, so will save the cans for winter).
I am only canning jelly and butter. We love peanut butter, so P&Js will be a good meal when not cooking. I also found I can buy a wide range of meat in cans. Small DAK hams, corned beef hash, chicken, tuna, etc.
I haven't canned butter yet either, but everyone here that is trying it has written back very happy. We don't go through butter very fast, so I was thinking of using the small jelly jars (4 and 6 oz). I figure if we are without power for a while, there will be less that gets thrown away.
You are the first person that I have seen that states they are a twosome. Are there others like us? Speak up! Our needs and lists have some different considerations. It would be good to hear from others!
I for instance, am not boasting 155 rolls of TP... lol
------------- Honeybee |
Posted By: HoosierMom
Date Posted: June 18 2006 at 4:52am
Thanks jo007 for the salted butter suggestion, it tastes so much better glad to hear that it cans ok. 
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Posted By: Guests
Date Posted: June 18 2006 at 4:55am
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HoosierMom,
It's so good that you aren't going to want to give out a sample or you won't get to store it for preps! LOL! I had one jar only half full & DH after we ate it keeps asking where the rest is! Should keep on shelf for 5+ years. Jo
Edited to say I'm doing 12 more today!
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Posted By: honeybee
Date Posted: June 18 2006 at 9:49am
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LAND O LAKES BUTTER There is a refund form in todays sunday flyers (june 18)
Buy $12 worth of their products and get $3 back. (or $5 in coupons, but doesn't tell what size coupons they are)
Save the receipt!
 Monday - Went to Walmarts to buy the butter, and found out it was just as cheap to buy their brand and not deal with the refund. Duhhhh to me lolBought 6 lbs, will try today or tomorrow. ------------- Honeybee |
Posted By: honeybee
Date Posted: June 18 2006 at 5:19pm
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Rocky -
Let me know when you are ready to try - I will tell you the "system" I use; hopefully it will make it run smoothly for you.
Starting with Welches is good, why try to learn two steps at the same time lol.
Good luck! I am sure we will all be here to cheer on your first jelly!
------------- Honeybee |
Posted By: Rocky
Date Posted: June 18 2006 at 6:01pm
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I guess we can't do private messages anymore. Do you want me to let you know via this forum the day I have all my equipment. I gather that would be my hot water bath canned, jars, screw tops, new lids, lifter for hot jars. saucepan for boil likds and screw tops in, ladle, funnel.Anything else?
Many thanks for your help. I;m sure it will be invaluable to many of us. Rocky
------------- Rocky |
Posted By: honeybee
Date Posted: June 18 2006 at 6:15pm
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i didn't know how to do private messages anyway lol
As far as the lifter - its easier to look for a kit - its a box full and gives you the funnel that fits the jars, the lifter, a jar opener (best I have ever used), other things. It will be tough without the right funnel.
I found the perfect kettles at the Family Dollar Store for $5 each - you will need two. One to fit the jars for waterbath - one to cook the jelly in.
My first error was that the waterbath rack I bought fit quart jars, and I was making pint jars of jelly. Back to the store...
All you need for me to explain things is to be where you understand the process and so will make it easier to understand what I mean.
LOL - for me the real challenge came from trying to read the instructions in the pectin box. I must have read it a dozen times to be sure I was right, you have to jump from section to section!
------------- Honeybee |
Posted By: HoosierMom
Date Posted: June 19 2006 at 3:35am
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In case anyone wants to can butter. I used 6lbs ( or 24 sticks) It came out to 14 jelly jars, even with a few drips to the counter here and there, I will taste it in a few weeks to make sure it isnt lethal. Knowing my luck we would eat the butter all become sick and think we had bf- LOL, not funny matter, but I have to laugh sometimes ! |
Posted By: honeybee
Date Posted: June 19 2006 at 7:26am
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HOOSIER MOM I was wondering about that. How long to wait before playing guinie pig and seeing if the butter grew nasties.
Anyone know for sure? 1 week, 2 or a month?
Thanks all
Good job HoosierMom - I just bought 6 lbs myself, glad to know how many jars to prepare! ------------- Honeybee |
Posted By: Guests
Date Posted: June 19 2006 at 7:43am
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That is a good question...I am assuming you mean once there is no refrigeration....that's a good reason to use the half pints....... |
Posted By: honeybee
Date Posted: June 19 2006 at 8:10am
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Yes - since there are only two of us, I also plan on using small jars. If we have no electricity, I want to be able to use them efficiently.  BUTTER EXPERTS! PLEASE HELP US!
How long after we put them on the shelf would it take for botulism to set in?
After opening, what is the shelf life if refrigerated?
If no electricity, how long can we expect a jar to last if the house is not hot?
Thanks so much! ------------- Honeybee |
Posted By: Guests
Date Posted: June 19 2006 at 9:29am
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Honeybee, I don't think you need to worry about botulism since that is a toxin and not bacteria....I'm thinking maybe of the usual crud that forms on stuff after exposure to the air...not necessarily a life threat.... Hope someone can help p.s. otherwise the shelf life unopened should be 5yrs + so they say |
Posted By: Guests
Date Posted: June 19 2006 at 1:11pm
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[QUOTE=bellabecky]I posted this in the discussion forum...but thought some here might find it interesting. Hello all. I just got back from the LDS Store House and it was like going to Costco and they were having a clearance sale! Wow! I am so in awe of the LDS folks! I went there today, they were as nice as anyone I've ever met. I filled the cans they gave me, they put an oxygen absorber on top and a lid and put the can on the machine and in 30 seconds it was done. I did 32 cans of my own product in less than an hour. Plus, like you said, Costco or sams on clearance!Pudding, hot chocolate, soups etc. (at a fraction of the cost of everywhere else) I am going back soon. Thanks bellabecky! Jo
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Posted By: Guests
Date Posted: June 19 2006 at 4:14pm
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OK...Im jealous! There isn't one of those LDS places near me.......And boy could I use the savings all of you are gettingI am prepping for seven,me ,hubby and five kids. You should count your blessings guys!
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Posted By: Guests
Date Posted: June 19 2006 at 4:28pm
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raptureready, The one I go to is about 30 minutes away, next town over but worth the drive. If you can find one in that range you could get a whole lot done in one visit. I didn't know what to expect, so I didn't take too much. Jo |
Posted By: Guests
Date Posted: June 19 2006 at 4:44pm
| The butter before it is canned is more likely to spoil faster as it is a raw product. The butter that is canned has been cooked. It will still spoil, just not as fast. I have had butter in a butter dissh on my counter for a week, so I don't see any problem with canned butter. That is why I did it in jelly jars, we willuse that in a week. Jo |
Posted By: HoosierMom
Date Posted: June 19 2006 at 7:54pm
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Honeybee I refrigerated mine 24 hrs. took them out of frig tonight, going to find a cool dark cabinet to put them in, thought I would wait a few wks then take a good dose on some bread ( careful to exclude the family) nothin worse than trying to take care of everyone while your sick too ! I had never thought about canning butter, has anyone canned any other unusual things ?
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Posted By: Guests
Date Posted: June 20 2006 at 8:52am
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jo007athome, Thanks for the advice on butter storage. It makes sense. half pts. or jelly jars for sure |
Posted By: honeybee
Date Posted: June 20 2006 at 8:56am
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I may try to can it today. Yesterday we had thunderstorms and power outages.
Isn't it funny how we use ourselves to test stuff? lol I had the same game plan.
------------- Honeybee |
Posted By: honeybee
Date Posted: June 20 2006 at 9:33am
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... ------------- Honeybee |