Canning and Home preserving

[perchie.girl]

I am currently on a learning expedition... Gastric sleeve surgery and have lost 100+ pounds so Far. But the result is I cannot eat more than seven ounces at a time. I hate waste.

Add to that I am moving home where the power brown outs often or simply goes off. Desert end of the grid... Lots of Wind. Plus I am living off social security as of October. Sooo

The solution for reliable no waste food is home Canning. Ingredient canning, Soup Canning, Vegetables, Jams and jellies.

Here now before I move I have started first pressure canned product was Turkey broth. First water bath products, Apple butter, Cranberry sauce.... And finally Non pressure canned Ghee.

Ghee shelf live is 6 months or more Room temperature and opened. Use a fresh clean spoon for using it to Fry. Ghee can be used to deep fry if you have enough. Ghee is an Indian Butter product. Cooked gently till the milk solids caramelized and sink to the bottom. Then strained and poured into the container of choice. I poured it into canning jars piping hot... The jars sealed... But it is not pressure canned so I will freeze it.

My main canning projects will be:
Beans
Beef
pork
Chicken
Fish
all in half pint jars...

I hope to make Corned Beef and pastrami. I need a smoker for the pastrami.

Still trying to make bone broth... SMH... That will get frozen because the gelatin doesn't make it through the pressure canning process. From what I have read.

What have you all Canned

 

[21hens-incharge]

I can. Mostly jams & pickles. I want to do salsas too, but haven't because I thought you need to do something different because of the acid in the tomatoes, but can never remember what that is, or if its an old wives tale.

I should really start canning beans. Maybe this thread will inspire me to start.

Water bath canning tomatoes is the way to go BECAUSE they are high acid. Things like green beans and meats (low acid) need to be pressure canned.

With all the new varieties of tomatoes and questionable acid levels I add lemon juice to every jar. Citric acid can also be purchased powdered to add.

Ball canning book.

 

[21hens-incharge]

Following too.
I do water bath canning of mostly tomatoes and pickles.
I have done peach butter, Apple butter and some jams as the garden produces.

 

[Kiki]

Hi Kiki... I am considering Raising quail... Do you think a whole quail would fit in a canning jar.

What's a canning jar?
I have a few Mason jars of various sizes. I can shove a few quail in them and take pictures.

 

[21hens-incharge]

Nothing beats grabbing food that you grew, raised and canned instead of mass produced stuff.

For real I have managed to can enough of my own tomatoes over the years I forgot where they are in my regular store.

I really need to delve into pressure canning. It will make growing green beans more worth it. My family is a hard sell on many home grown things sadly. To many decades of store food I think.

 

[perchie.girl]

For what its worth the Corned beef will get cubed and Jarred up with extra pickling spices. The Pastrami will get hung in a cool box... still need to figure out how to build one... Or it will get sliced and frozen in freezer bags single serving size.

I may give pastrami a try in the dehydrator. then freeze it.

deb

 

[Canuck88]

Following along as I enjoy canning and would like to try preserving more things for my family

So far I have only water bath canned jams and peaches.

 

[perchie.girl]

Following along as I enjoy canning and would like to try preserving more things for my family

So far I have only water bath canned jams and peaches.

Welcome.... I am very very new to all of it. I found pressure canning to be pretty simple... You can get Presto pressure canners at Walmart. I had mine for more than two years before I decided to try. They have a pressure safety plug if it goes wrong so the most you might loose is the paint off the cabinets from the steam....

I cant wait to do my own tuna... a friend gave me a jar of home canned tuna one year and I cant get it out of my mind when I buy Canned tuna... I am going to do salmon as well...

deb

 

[rjohns39]

Hi Deb, I'll be following along I've canned most of what you're looking to work with. I do color outside the lines from time to time, but I have the benefit of a biologist and a food science expert to help me gauge my risk. Fish is the most difficult because it's so fragile. Beans are the easiest. I always can my meats in stock of some sort or oil. Happy Canning.

 

[Kiki]

Mason jar... I can process 1 pints but would prefer 1/2 pint. I would be leaving the bones in... I can tell by weight if thats easier.

Yep just shove em in the jar after partially roasting them and top with broth. I can do 10 pints or 12 half pints in my canner. When you are ready to eat you pour out the broth reduce it and make a pan sauce out of it... Then you take the bird out warm it or nuke it till its warm enough and if I put veggies in the jar make a mash out of em and pour the sauce all over.

deb

A little boy. Average size younger male.