Canning and Home preserving

[perchie.girl]

Without electricity or very cold weather so long term freezing is possible, home canning is very good, and meat and veggies do need that pressure canner, and following modern food safety practices.
I remember jams and jellies done with paraffin on top, rather than lids and the boiling water bath. Then, not stored in the 'ice chest', and mold wiped off the top as it happened.
More 'good old days'!
Mary

I remember that even with store bought food. wiping mold.

Though with modern standards you can eat the food right out of the jar without boiling it.

deb

 

[perchie.girl]

Not sure what that means. She just poured it in a jar and set it in the cupboard? Maybe it was boiling hot, so it sealed the lid.

Not a propper seal. I have seen several videos of people showing how their jars sealed that way. I have some sitting on the counter that tecnically sealed on their own. But as soon as the bariatric pressure changes or the temperature in the house rises those seals are at risk of coming un done.

deb

 

[perchie.girl]

I have canned a lot of different stuff. Here are some of my favorites, let me know if you want recipes - I believe these all came from the Ball canning book.
Spirited peaches and cherries. Southern comfort seems to be the best, rum takes a close second. Peach Comfort on ice cream is heavenly (mashed peaches, lemon juice, a little sugar and Southern Comfort)
Rhubarb Sunshine Juice - my mom drinks it straight out of the jar, I like it with lemon-line soda. Rhubarb, oranges, sugar all simmered together and then strained and canned. Summer in a jar.
Cherry pie filling, Black Forest Jam, Danish Cherry Sauce.
Canned Chicken breast. That stuff is absolutely delicious and so convenient to have on the shelf. I didn't season them, just a little salt in the broth as I find that I can season them when I use it. That gives me a lot more options of how to use it when I open it.

Welcome Dreamer... Havent seen you in a very long time...

We need to talk about the spirited juice stuff.... sounds awesome...

deb

 

[itsasmallfarm]

i don't can myself but my grandma loves canning.

she made i don't know how many cans of deer meat. (mule deer)

but got to say its really good i never really had home processed canned meat before, (just store bought fish, spam and the like) but this was good.

 

[Folly's place]

for really good jams and jellies, I highly recommend the Sure Gel in the pink boxes, and using the low sugar recipies inside. Way more fruit flavor, not so very much sugar!
For freezer jams, make as directed, although I make two batches at once easily.
For marmalade, use some lemons, oranges, and tangerines or clementines, Maybe 1/3 lemons at most, depending on how you like it. the tangerines with the oranges work great together. It has some 'zing', and does need to be made as cooked jam, but with the Sure Gel recipe. WAY less cooking, so much better fruit flavor!
My favorite jam is also cooked a bit, with the SureGel. It's on this site, done conventionally, but works this way instead. The Spiced Blueberry-Peach jam; wonderful!
I use it as a double recipe, one peach and one blueberry, with powdered spices rather than whole in a bag, because the cooking time is so short. Fantastic!
Mary

 

[FortCluck]

I've canned pickles... Dill, sweet & spicy, and bread & butter.

I'm thinking about canning different salsas. I want to do peach, pineapple, restaurant style, and a few others.

I might try to pickle garlic and onions.

I need to get a pressure canner.

 

[FortCluck]

for really good jams and jellies, I highly recommend the Sure Gel in the pink boxes, and using the low sugar recipies inside. Way more fruit flavor, not so very much sugar!
For freezer jams, make as directed, although I make two batches at once easily.
For marmalade, use some lemons, oranges, and tangerines or clementines, Maybe 1/3 lemons at most, depending on how you like it. the tangerines with the oranges work great together. It has some 'zing', and does need to be made as cooked jam, but with the Sure Gel recipe. WAY less cooking, so much better fruit flavor!
My favorite jam is also cooked a bit, with the SureGel. It's on this site, done conventionally, but works this way instead. The Spiced Blueberry-Peach jam; wonderful!
I use it as a double recipe, one peach and one blueberry, with powdered spices rather than whole in a bag, because the cooking time is so short. Fantastic!
Mary

My friend makes amazing grape jelly. She's actually gifting me some for Christmas. She doesn't use a lot of sugar and she makes it a thinner consistency. So good on just about anything! Even ice cream!

 

[FortCluck]

Don't have time to read this whole thread atm, but I will, and I'm in. Canning beans is the easiest way to make them!!! I do it all the time.

Soak 5 lbs navy beans overnight
In the morning, divide into 7 qt jars
Add 1 TB salt to each jar
Fill to neck with water
Process in pressure cooker for 1 hour @ 10 lbs pressure

Beans are ready for soups, baked beans or whatever. You can spice up some of the jars with chili powder or any herbs, and you can use other types of beans as well.

Do you have to add the salt? I hate using salt just because I'm always eating low sodium.

 

[ValerieJ]

Do you have to add the salt? I hate using salt just because I'm always eating low sodium.

If I don't want to add salt or sugar to the canning process, I just add some vitamin C crystals.

 

[pennyJo1960]

see all good ideas I had 50 gallon pressure canners for my dog food company have not any since selling the company maybe a small one now would be fine look on Amazon the new years