*** OKIES in the BYC ***

[poultryand bees]

Quote:
Alot of them... Green beans, or any beans for that matter. I remember my grandmother canning green beans all the time. I dont know but this woman has been canning since the 70's.

My grandma canned more green beans than anything. Interesting.

Green beans, potatoes, carrots, or things like soup or meat just need to be canned using a pressure cooker, rather than with a water bath canner. Tomatoes have enough acidity that you can can them using a water bath canner. Almost anything to which you add vinegar (pickles, beets) can be canned using a water bath.

Pressure cookers need to be tested each year to be certain the seal is good and the pressure guage is engaging well.

Get yourselves a Ball Blue Book - is is the "go to" book about canning. Some recommendations have changed through the years, but the basic instructions have tended to remain the same.

 

[sjarvis00]

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You have to have a pressure cooker for canning meat.

 

[Ivyblaze]

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NN--- that sounds familiar....we rarely ever went to the store. I never had a soda or ate fast food til I was 13. My mom made everything from scratch. We butchured our own beef, pork, chicken, turkey, and wild game. My mom and grandma would plant 4 acres in garden and we canned everything or froze it. Of course we ate a lot of fresh stuff too but we had three cellars full of canned goods and a cold storage for squash, carrots, onions, and potatos and other stuff.

I always said I wanted that life as an adult and I am working on getting it that way

 

[sjarvis00]

Quote:
My grandma canned more green beans than anything. Interesting.

Green beans, potatoes, carrots, or things like soup or meat just need to be canned using a pressure cooker, rather than with a water bath canner. Tomatoes have enough acidity that you can can them using a water bath canner. Almost anything to which you add vinegar (pickles, beets) can be canned using a water bath.

Pressure cookers need to be tested each year to be certain the seal is good and the pressure guage is engaging well.

Get yourselves a Ball Blue Book - is is the "go to" book about canning. Some recommendations have changed through the years, but the basic instructions have tended to remain the same.

See I learned all that by reading on the internet and with the Ball book I have. Do you can, Maribeth?

 

[poultryand bees]

Les, how are you doing? FunChick -Suzy sent me an email yesterday asking if I knew how things were going for you and Teva. They have been shredding cedar trees on their property and haven't had much time to do anything else.

 

[Sooner]

Quote:
You have to have a pressure cooker for canning meat.

I had one given to me but the trick will be getting a new seal & possibly a presure gauge, I haven't looked at it real close lately.

 

[sjarvis00]

Quote:
You have to have a pressure cooker for canning meat.

I had one given to me but the trick will be getting a new seal & possibly a presure gauge, I haven't looked at it real close lately.

I think Wal-Mart carries both of those.

 

[sjarvis00]

How are you tonight maribeth?

 

[nnbreeder]

Mom probably froze as much as she canned. There were times she would take a cool day and fix soups and stews and then set them in the fridge overnight. The next day she would skim off the fat which had hardened, portion it out and then freeze it.

I bet through the years I have helped snap a semi-load of green beans! LOL

They kept good records of what the garden produced and that 1/2 acre actually paid for the house with what it saved and what they sold out of the garden.

 

[poultryand bees]

When I used to have more eneryg (before I turned 40 LOL!) I did a lot of canning. I didn't have a garden, but knew an elderly lady who did and I would get Okra from her every Saturday from the time it started putting on until it froze in October - and make okra pickles. I gave away okra pickles to all my co-workers one year for Christmas because I had canned way more cases of pint jars than we could eat in a couple of years. I would also go out to Spencer's orchard and pick peaches and can them.

When tomatoes would get plentiful, I made Salsa by the gallon.

I haven't had the energy or the inclination in the past 10 years or so to do much canning. This kitchen isn't as user friendly as the one we had in the house before this one. (that's my story and I am sticking to it

)