Canning and Home preserving

[ValerieJ]

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

I have an extra one you could have, Penny Jo.

 

[R2elk]

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

When properly done, using hot sterilized jars, lids and rings and a proper head space, they will seal just fine. I have been doing it this way without a water bath for jams, jellies and various pickles without any failed seals. Changes in the barometric pressure have never made any difference. Improperly done, cold jars, lids or rings, insufficient head space or canning fluid too cool, can cause failure with temperature change.

 

[pennyJo1960]

Nice to know when one has not canned before (Me) something to know

 

[BullChick]

After reading the first page, and skimming the second, I hope I am not missing anything.
I have canned;
meat and meatless chili, potatoes (the bigger, the firmer they stay), pickles, tomato sauces, salsa, blueberry syrup, apples in various ways, meatballs in broth and sauce, meatloaf (slides out of wide mouth jars), milk, sauerkraut, venison, fowl, bone broth, cabbage rolls, beef roasts, barbecue sauce and a rhubarb wine.

 

[ValerieJ]

After reading the first page, and skimming the second, I hope I am not missing anything.
I have canned;
meat and meatless chili, potatoes (the bigger, the firmer they stay), pickles, tomato sauces, salsa, blueberry syrup, meatballs in broth and sauce, meatloaf (slides out of wide mouth jars), milk, sauerkraut, venison, fowl, bone broth, cabbage rolls, beef roasts, barbecue sauce and a rhubarb wine.

Wow! You can everything! I'd be interested in your sauerkraut method. I tried making it this year and it spoiled. But I did it in a crock, not in a canning process.

 

[Pork Pie]

Wow! You can everything! I'd be interested in your sauerkraut method. I tried making it this year and it spoiled. But I did it in a crock, not in a canning process.

I like the idea of the relationship of size and firmness - a wonderful recipe, for sure

 

[R2elk]

After reading the first page, and skimming the second, I hope I am not missing anything.
I have canned;
meat and meatless chili, potatoes (the bigger, the firmer they stay), pickles, tomato sauces, salsa, blueberry syrup, meatballs in broth and sauce, meatloaf (slides out of wide mouth jars), milk, sauerkraut, venison, fowl, bone broth, cabbage rolls, beef roasts, barbecue sauce and a rhubarb wine.

Rhubarb wine recipe please.

 

[pennyJo1960]

Ah heck Grandma had the sauerkraut recipe she would bury that for like 4 months out in the field but taste was great

 

[wyoDreamer]

1 tablespoon of salt is a lot, most recipes call for for 1 teaspoon but most of the salt will stay in the liquid anyway.
But, salt is not needed for safe canning. https://growagoodlife.com/canning-dried-beans/

 

[FortCluck]

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

Thanks for that tip!