Canning and Home preserving

[perchie.girl]

I have been canning for years. Beans, carrots, jams, jellies, tomatoes, lots of stuff. I used to do everything water bath method, even the veggies(I know, gasp!) because thats the way my mom and grandma taught me. But I do own a pressure canner now, and its much easier to do the veggies the right way. I have a decent sized garden and can most everything I grow. I love love love my strawberry rhubarb jam, delish! My mom grows the rhubarb, I grow the strawberries and we share. And for canning tomatoes, you have to add lemon juice to the jar before you water bath them. But I love going to my basement and grabbing my canned food off the shelf to feed my family. Havent tried canning meat yet, it kinda scares me!

Meat is simple... For the best consistency brown it in a skillet or oven... Dont cook all the way through... just give it color.... Pack the jars. Top with Broth... and pressure can. Leave a one inch head space... make sure the bubbles are out... do the lids and rings finger tight... and Pressure can for 1 hour 10 minutes. (found it) pressure is dictated by altitude.

The deal is The pressure canners get up to 210 + degrees... enough to kill any botulism mold or fungus... Plus you start out with extremely clean product Jars, Lids, hands, funnel ... Yata yata...

I am going to start with chicken breasts skinned and cut into cubes... Then Season with pepper and Herbs De Provence and roast till lightly brown. Light on the seasonings because pressure canning increases their potency. Sage is a no go for pressure canning. Then Hopefully I will have some Chicken broth jarred up to use to top fill.

PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.

deb

 

[perchie.girl]

Thank's for including this, so that I can try to make some. Will it work with all bean's, or just the navy bean's?

all beans. You name it if it can be bought dry in bags or home grown... Fresh beans take a different process than Dried.

deb

 

[perchie.girl]

I missed one... Sorry cant find

in the post i said process for 90 minutes I should have said process for 1 hour 15 minutes.... Depending on altitude and Pressure required.



Please please verify the processing times and specifics of each item that is being canned or Jarred up.

deb

 

[ThreeOfSeven]

I have grown rhubarb from started roots, potted plants and from seed without any issues. One year I let a plant go to seed and ended up with rhubarb seedlings all over the garden. I gave away over 200 seedlings.

<sigh> Some people have all the luck. But, I shall give it another try.

 

[ThreeOfSeven]

I want to make:
Chi-Tea Jelly
Dandelion Jelly
Oooh Rosemary Jelly... adding to my list
Mint Jelly.... for pork but its awesome on toast too.

deb

Chi-Tea Jelly sounds delicious!

 

[perchie.girl]

Chi-Tea Jelly sounds delicious!

I bought tea bags just for it. No milk in canning... Ooo I probably could use almond milk.... But I will just do plain tea till I get more education under my belt

deb

 

[BlueBaby]

I just thought of something since we seem to be on jellies right now. A while back some home made Pomegranate jelly was given to me. I found out that I really like it, but I will have to learn how to make my own. Does anyone here make it that can share the recipe and instruction's?

 

[pennyJo1960]

Okay maybe we have a few things here would not mid canning so I will follow

 

[ThreeOfSeven]

I bought tea bags just for it. No milk in canning... Ooo I probably could use almond milk.... But I will just do plain tea till I get more education under my belt

deb

Wow, same concept as making rosemary jelly (steep rosemary in hot water). That's easy!

 

[ValerieJ]

Thank's for including this, so that I can try to make some. Will it work with all bean's, or just the navy bean's?

any beans..