Tracking the next pandemic: Avian Flu Talk |
Are you canning? |
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bitty
Valued Member Joined: April 10 2007 Location: United States Status: Offline Points: 1 |
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Posted: April 12 2007 at 4:07am |
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Penham
Chief Moderator Moderator Joined: February 09 2006 Location: United States Status: Offline Points: 14913 |
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I am not canning, basically because I do not trust myself, LOL. I am afraid something will go wrong. I have made jelly and jam in the past, but that is not quite the same as canning food. For me I have added it up and by the time you purchase the canning jars then if you have to also purchase the food to can, it seems just as cheap to purchase a few cans of food on sale and it takes a whole lot less time and extra time is something I don't have alot of. I am glad this works for alot of people, but I am just not one of those people.
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doomsmom
V.I.P. Member Joined: August 20 2006 Location: United States Status: Offline Points: 85 |
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Canned lots last summer and fall and plan to can lots more this year. Did salsa, tomatoes, spaghetti sauce, peaches, pickles, beets. Did pressure canning and also hot water bath canning, depending on the vegetable. Also dehydrated everything I could. We have a twelve shelf solar dehydrator that works great.
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Hotair
Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667 |
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I like to can because I am a great cook and love to preserve my food. It tastes soooo much better then store bought. I am meticulous about pressure canning and have eaten several things that I have canned. And it all seems fine. The big commercial industries do it and I can do it better. And the canned butter is my favorite of all that I have canned. I just opened a new one today and I am still alive! I think you need to be super careful but, if you are, you reap the benefits.
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Penham
Chief Moderator Moderator Joined: February 09 2006 Location: United States Status: Offline Points: 14913 |
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doomsmom, I am very interested in learning about dehydrating, I am going to start a seperate thread. Could you please share any expertise in this area? Also anyone else that know about dehydrating. We have 3 fruit trees and I would love to be able to use up all the fruit this summer instead of giving alot away and letting the birds get the rest after we eat what we are able to.
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doomsmom
V.I.P. Member Joined: August 20 2006 Location: United States Status: Offline Points: 85 |
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Posted on your other thread, but fruit does dehydrate well. I soak my fruit in water and fruit fresh before putting it in the dehydrator. Holds the color better.
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honeybee
V.I.P. Member Joined: May 20 2006 Status: Offline Points: 188 |
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I learned to pressure can last summer.
I agree with Penham, it seems more practical to purchase canned veggies, Dinty Moore Beef Stew, etc. On the other hand, things will not be as available. And canning can help you make your own MREs. A good example is that I plan to group sets of 1 lb burger canned, 1 can of cream of mushroom and a ziplock with 1 cup of noodles. Its a great combination. (Also a can of green veggies to have on the side). I am trying to also create my own MREs so to speak. Chili, spaghetti sause with meat, etc, can be eaten cold from the jar if necessary. I plan to can soup with lots of broth. This will help if water becomes an issue. I END WITH A QUESTION; I asked it last fall but don't recall if anyone could tell me which method to use, and for how long: If I get a sense that we are going to loose water service; I see no reason not to gather all my empty canning jars and can water. Anything to put off the taste of chlorine lol. |
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Honeybee
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jen5192
Valued Member Joined: March 29 2007 Status: Offline Points: 1 |
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I believe I read on a canning list that for sealing jars of water all you need is a 10 min BWB. The idea being that in 10 minutes everything should be sterilized and that would be long enough to heat things up and cause the jars to seal. Sometimes I put some empty jars of water in my pressure canner when I'm doing a batch that doesn't fill the whole canner, but I think that it is overkill to pressure can water from a safety/storage standpoint
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muskrat877
Valued Member Joined: May 04 2007 Status: Offline Points: 3 |
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I am just learning how to can and have many, many jars...so what i have been doing is experimenting with canning receipes...made canned bread and kids love it...but I had somany jars just floating around empty...
so know I fill them with rice flour or sugar and brown sugar...I fill them as full as I can and then put plastic wrap over the top and put a used(save the new ones for the real canning) on the jar and a ring...I cut extra plastic and then duct tape the top...date and store
one it will stop vermin from getting into them and air...
before I fill I wash and totally air dry canning jars,boil lids and rings and they air dry also...
I can take a lyaer of the jars and put them on a shelf and then place a peice of carboard over them and then I have another layer for lighter preps.
this is just a suggestion if you have empty jars floating around and I don,t use oxygen absorbers...not much need up here in the thundra..
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Guests
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it was not very practical for me to can say green beans, when they are so cheap at different times. But I did can chicken, ground hamburger, home-made spaghetti sauce, and 65 qts of stewed tomatoes. The tomatoes i bought from a vegetable stand that i normally purchase my fruits from. They sold me 25 lbs. of canning (bruised, not really pretty) tomatoes for $2.00-$5.00 a box. Of course i had to process this all in one day, but the taste is the best. The chicken i purchased on a big sale, and processed and cooked all of the chicken at one time, canned w/chicken bouillon jucie and celery and onion (do not use juice chicken is cooked in , to greasy, save in plastic container and freeze for stock later). I have used some of this canned chicken numerous times for many different meals alreads. Canning is very easy, just check out or better yet purchase th Ball blue book of canning, it explains everything. Believe me, i was terrified when i first started, but now i love it.
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nwprepper
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Be careful of canning butter - it has to be done in a pressure canner to be safe because it's low acid - similar to meat.
http://www.uga.edu/nchfp/questions/FAQ_canning.html#33 I can the fruits from our trees & really enjoy it. They would go to waste if I didn't. I put too much cinnamon/cloves/nutmeg in my spiced plums though, now hubby won't eat them. I have 36 quarts of plums to eat by myself - or to give away. Oh well - I like them! Maybe he'll eat them in plum upside down cake? ha ha |
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Be sure to freeze your dry goods over three days. Okay to freeze in your "canned" jars. The verman will still be alive in your jars if you don't freeze your dry goods such as flour, rice, and cereal. |
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MelodyAtHome
Valued Member Joined: May 16 2006 Location: United States Status: Offline Points: 2018 |
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For those of you who can that is AWESOME. I don't know the first thing about it so I just buy my cans on sale:O)We didn't even grow a garden this year. Where does the time go?LoL
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Melody
Emergency Preparedness 911 http://emergencypreparedness911.blogspot.com/ |
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trout3086050
Valued Member Joined: June 25 2007 Location: United States Status: Offline Points: 1 |
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I just got finished canning tomatoes, peaches, strawberry, raspberry, and blueberry jam. I need to get nectarines canned. In the past I have canned, beef, chicken, tuna, green beans, corn, pears, all varieties of dry beans etc. I love the taste of home canned Blue Lake green beans. They are so much better that what you but from the stores. I too have purchased the store bought green beans because of the low price.
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Hotair
Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667 |
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Wow trout!
That is awesome. I have to admit, I have not canned a thing this year. I need to go pick blackberries to can jam for christmas presents.
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johngardner1
Valued Member Joined: August 20 2007 Location: United States Status: Offline Points: 678 |
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Any reusable jar you get from the store is a resource. I'm reminded of dungeons and dragons, any physical object, even if not "treasure" can be used creatively. I was taught to bottle water, you fill it all the way up and it there is no air, it can't spoil. So if you're planning to can food, if there is no air in the can it shouldn't spoil for a very long time. My advice though is that canning ourselves is pointless, because in order to can you'd have to go to the store to get foodstuffs anyway. Foods that do not need cooking, like tuna and peanut butter, are the best. Peanut butter will only last for about a year though. Budget at least 100 dollars a year to keep your food up to date.
Remember, bird flu causes conjunctivitis, which is an eye infection. If you get a severe eye infection you could be infected with BF. Flu season is between October and March generally. |
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diego
Valued Member Location: Michigan Joined: June 16 2006 Status: Offline Points: 121 |
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your number one canning essential is lids without them your finished. remember back to y2k, was a run on them like ammo primers. their cheap now, but priceless, if you can even find some later.
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Fear
Valued Member Joined: September 05 2007 Location: United States Status: Offline Points: 4 |
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I no more eat chicken, I prefer not to eat it nor do I canned anything...I am so afraid of this bird flu,in fact, I am eating mostly vegetable...
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JONESIE
V.I.P. Member Joined: September 05 2007 Status: Offline Points: 31 |
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Sugar can turn into a lump ... hard as a rock. It can be impossible to get out of a canning jar with a narrow neck.
Be sure to put sugar into a freezer canning jar. They have a wide neck and the sugar can slide out. If the sugar is hard as a rock, wet a piece of paper towel and put it on top of the sugar and reclose the lid. But be sure to place a piece of plastic wrap or a plastic lid between the wet towel and the sugar. Then close the jar for a couple of days. Spmetimes the additional moisture will soften the sugar a bit. It works for me.
Sugar, salt, and honey have very long storage lives.
Worries go down better with soup than without.
Jewish Proverb |
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diego
Valued Member Location: Michigan Joined: June 16 2006 Status: Offline Points: 121 |
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jonesie, we pressure can big time, if you put up beans, peas, etc. (dry in mason quarts) get yourself a vacuum sealer. i test my vac lid seals every six months. have plenty of quarts put up since 1998 for y2k it's all still good. we put all our canned quarts/pints back in their cases stacked two high and three deep. essentials like salt and sugar, are stored in their bags/boxes and placed in new galvanized 30 gal. metal trash cans. eight 25# bags of sugar to one can. 150 one pound boxes of IODIZED salt per can. if hardened use hammer first then mortar and pestle to make granular or grind to powder. your right , salt,sugar, and honey will last indefenitly. the essential for canning is lids, can never have enough. cheap now , priceless a.t.s.h.t.f. we have a wood cook range with oven and water reservoir a beauty all ready to use. going to cook and pressure can just like my granny did.
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