CANNING FOODS – a lost art

This topic contains 44 replies, has 19 voices, and was last updated by  jhuk05 8 years, 10 months ago.

Viewing 15 posts - 1 through 15 (of 45 total)
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  • #626

    mltplmom
    Member

    For a small investment you can preserve foods at home and SAVE BIG MONEY as well as have many more choices in your food storage room.My wife enjoys doing this
    We have been canning foods for awhile now with excellent results.
    meats : please research canning meats using the cold pack method – it works great and leaves you with alot less time and mess invested and better end product too.
    Pressure canning equipment: Try advertising on a local radio staion (trading Post etc.) as WANTED LARGE PRESSURE CANNER OR PRESSURE COOKER.Chances are you will find one cheap.
    For canning jars – do the same as above . You will find people who just want to give you the jars that have been in the basement collecting dust for years.
    You will end up having to buy lids – but they are cheap.

    TIP / HINT for canned foods bought from the store; to make these last for several years – you will need to buy some parafin wax. Melt the wax and dip the cans / coating them one side at a time – allowing each side to cool befor dipping the otherside. This will extend the shelf like A LONG TIME.
    Happy canning!!!!!!!

    #55695

    IceFire
    Moderator

    Another source for free canning jars is your local FreeCycle network. I ended up getting 5 cases of quart jars and 7 cases of pint jars from a widowed lady who stopped canning after her husband passed away.

    #55696

    autumnwear
    Member

    mltplmom,
    do you have any links for telling how to use that cold pack method? id never heard of it before.

    #55697

    D_Loki
    Participant

    Here is a great link for canning. The web site doesn’t call it cold pack, but RAW pack instead.

    http://www.uga.edu/nchfp/” onclick=”window.open(this.href);return false

    #55698

    Genevieve
    Participant

    I just learned to waterbath can this past year. Pressure canning is a goal I have set for myself for this year. I could do so much better on buying specials on meats than I can now if I learn to pressure can.

    #55699

    nan
    Member

    Canning meat is easy. I have canned chicken, ground beef and pork shoulder butt. Chicken is the easiest. I just cube it raw, pack it in jars and pressure can it. 75 minutes for pints and 90 for quarts. For ground beef, I brown it first. And I also cooked the pork shoulder butt first.

    #55700

    kymber
    Member

    lots of helpful tips here – thanks ladies!

    #55701

    howison
    Member

    I have canned using the waterbath method for a couple of years now. I have been wanting to learn how to can meat safely. I have started saving for a pressure canner, so hopefully I can start learning a new skill.

    #55702

    kymber
    Member

    Howison – if you are comfortable with the water bath method – you’ll do fine with a canner. and yes – save the money and get one. it’s a great investment to add to your preps. and you”ll be able to can your own meat.

    #55703

    kymber
    Member

    oh – one last thing – once you get your canner, if you have any questions – this is the place to ask them. we got some serious canners here and they can and will answer all of your questions!

    #55704

    Alaska Rose
    Member

    Hi,
    I am 67 years old and have been canning most of my life. I grew up out in the hills with no electricity and still live that way. I can a variety of meats prepared in any way that strikes my fancy at the time. I make mini meatloaves and can in brown gravy, or fix the meat in any manner you want the finished product to taste like, only go lightly on the spices as some do not handle the extreme heat and pressure without changing and some become bitter. If canning anything that is extremely solid pack or has added starch of any type, it is best to hot pack the jjars, and then continue never letting them cool before processing. You really want the center of the pack to reach the apprpriate temperature during processing. Remember to exhaust the steam from the canner first, before starting to build pressure, so you have a more accurate pressure reading. County Extension Service usually has temperature/pressure charts available if you have one in your area. I have written a complete book on how to butcher, can, make soap and totally care for any meat you may have, haven’t published it, just did it for my family. But I do have lots of recipes, charts, diagrams, etc. and don’t mind answering questions.

    #55705

    kymber
    Member

    Rose – we are REALLY glad to have you here! and would really love to know more of your meat canning recipes. if you are up for it – start a new thread and tell us everything that you know about canning meat. we will all greatly appreciate it!

    #55706

    xdewit
    Member

    I have been water bath canning for years now. I have to tell you I am looking for so many years now for information (and letting it sink in) about pressure canning and I am still learning. It is something not done in the Netherlands, I can even say Europe(!) so I have to rely on information from the US.
    ‘Don’t you think it is strange that here in Europe we don’t know anything like pressure canning for home canners? It is even not done to water bath can anymore. Perhaps only done on farms, but they do a lot of freezing and making jams. It becomes now more fashionable to make jams and some pickles yourself but it is only to say: I made that myself as being it pretty chique and expensive because they use most of the supermarket bought fruits and vegetables.

    I do speak some German and French besides some English so I searched in all these countries for information about canning in general. Even in Spain while I was on a holiday. Not a lot of tradition besides some water bath canning and the upside down methode used with jams with high sugar content. I even found some women using this methode with tomato sauce! There is some canning done (water bath) mostly in Germany (http://www.weckcanning.com/” onclick=”window.open(this.href);return false) but more companies use this system to sell jams in attractive jars, what I found out… There is some pressure canning done in England but they use most of the time a pressure cooker (which I don’t want to use this methode for pressure canning because I think it is too unpredictable. I can buy pressure canners in Holland though.

    I think I have to buy from the States. Well, this was in short (?) my ‘research’ conclusion about pressure canners. Next will be about choosing the right pressure canner. I have understood that you have weighed gauge and pressure gauge. The last one should be calibrated each year, done by some kind of specialists? Do you know if this can be done at home, by some one who knows not much (me;)?
    If not I am not sure where I can go for de calibration over here…. If not so, it would mean that only the weighed gauge can be used and it is pretty difficult to find a company (as far as my knowledge goes) who ships to the netherlands. So the first big question is: can I use this and calibrate it myself. Do you calibrate your canner every year? I am curious what the costs are. Or should I use a pressure cooker (which I can buy here in the Netherlands).

    After choosing the right pressure canner and getting it over here, there is another thing to consider. The jars….
    These are the type of jars I can easily get access to:
    http://www.containerstore.com/shop/kitchen/foodStorage/jarsTerrines?productId=10013117” onclick=”window.open(this.href);return false
    I am not sure if they can be used in pressure canning.

    Hope you can help me figure out what the do:)
    Xant

    #55707

    tcr19
    Member

    I grew up learning to pressure-can. My wife is a water bath type, which I’ve always been afraid would end up with a jar of deadly poison. Is one method shown to be better than the other?

    #55708

    Alaska Rose
    Member

    Hi,
    I will answer the last post first.. Yes, there is a differrence in the safety of pressure canned over water bath canning on meat and vegetables. For fruit, pickles and jam, water bath is the best way to go. You can take the chance of water bath canning meat and or vegetables, but it isn’t recommended because of the high incidences of botulism poisoning and assorted other health issues. The internal temperature of the food in the can or jar must reach a certain temperature for a set amount of time, to kill these organisms in the food. I also grew up only using water bath method and we canned meat and fish, even, but now I hesitate to even mention times and methods of doing so. It can be deadly. Every year here in Alaska, there are deaths attributed to improper canning or food storage. The single most important thing in any type of canning is to keep everything extremely clean. For myself, I prefer a pressure canner using no rubber gaskets at all, only metal to metal seal, with screw down toggles. To me it is the safest canner made. I will try to manage to get on-line a bit earlier some evening and see how to set up a new thread on home canning or a meat canning course so you can ask questions and I will try to answer.

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