Canning quality

[mevertsen]

I’ll order it right now. I’ll take any extra resources that I can.

I also like the idea of just getting both.
When I go in I like to go all in.

Maybe I’ll end up turning into a doomsday prepper and have underground droves of food.

The doomsday idea sounds like a good one.

Kind of like an ammo fort.

Reality is, it needs to be used.

All you need is a pantry full or corn chutney, only to find out you don't like it.

In a survival situation, its best to have foods your gut is accustomed to, rather than new foods.

Make what you eat.

Eat what you make.

Rotate stock, and realistically get rid of old stock that is more than a couple years old as you replace it.

We can fruit, pie fillings, salsa, chili sauce, tomatoes, jelly and jam, meat, and Occasionally vegetables... all the stuff we eat on a normal basis.

Edit. We do chickens as well

4 breasts, or 4 thighs, or 8 legs fit in a quart jar.

Open the jar, pull the bones out and its basically shredded chicken for a casserole or some such dish.

I actually like the canned deer and such. We dont do it often, but I do like it.

There is a weird film as described as above. But its just animal fat and connective tissue.

 

[Jorgy]

You can water bath most everything and not need a pressure canner. It breaks down to how long do you want some things to take. We water bath our meat for long term storage and have a seasoning kit we add when we go to use the meat. It is pretty satisfying once your done and see all of the jars on the shelf.

My mom taught me how to water bath meat for canning. I did it that way until Al Gore invented the internet. Then I learned you aren't supposed to do that, and I haven't since. Never had a problem, but not pressing my luck either.

I can parts of deer most years. I've tried using it so many ways, but the old reliable heat it up in a pan and make a sandwich out of it is my best way of eating it. quick, easy and delicious.

I like old reliable canners that sit on your stove. Mine is 40 years old, presto that is has higher walls so you can double stack jars to save time. They are $200 now on amazon.

I'm a big fan of either using the ball canning book, or recipes that come from the USDA. Really don't want to get anyone sick over a few dollars.

please be wary of "rebel canning" forums/recipes. These are just recipes that are not "approved" & tested by USDA.

 

[np307]

It can be helpful to understand why water bath canning isn't considered safe for low acid foods. Botulism needs anaerobic, low-oxygen environments to grow. Keep in mind that it is one of the most deadly natural occurring substances known to man. Even a nonfatal experience with it can severely injure you for a long time. The bacteria itself is killed around 180f, normal pasteurization temps. The bacterial spores, however, are not killed until closer to 250f. Thats why pressure canners are essential for low acid foods. If the spores aren't killed, botulism can grow even in long period water bath canning.

 

[Caseknife]

I have the All American 925, but the 921 will have the same capacity for jars and because of the construction, you will not use it for anything beside canning jars, too hard to clean, so in a nutshell the 921 will do everything that the 925 will for less and lighter weight. My All American will be passed down to my grandkids in 30+ years when I am done with it.

I will can elk meat when I have excess and freezer space is at a premium. I cold can, just cut the meat into 1" cubes and pack into the jars leaving about 1" space at the top and add a dollop of "Better than Boullion beef" and a tablespoon of Italian seasoning. It is easy to use, quick, totally fall apart and edible right out of the jar if so inclined.

I make mincemeat out of the neck meat and then can that in quart jars. I have canned bone broth that I have made out of deer/elk bones. Can all sorts of vegetables using either water bath or the pressure canner. Look for Kerr or Ball canning jars in the off season not when you are needing them.

Nothing like listening to that pressure relief valve tickling away to make you feel good about not depending on the grocery distribution system.

 

[buckbull]

We canned a lot like you are thinking of doing. Now, We do 30-40 Roma tomatoes plants a year and that’s it. These are the best we have found for making sauce.

Friends do applesauce and peaches.

We quit doing meat all together.

It sounds great till you figure in all the costs and time of a garden, jars, lids, and fuel spent boiling water. It just doesn’t pencil out when you can buy cans still for a couple bucks.

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My sister really likes the Mrs. Wages stuff. I use the sweet pickle mix for my bananna peppers that I can. They are great.

I drink a glass of tomato juice for breakfast every morning. I add citic acid when I can it, can't tell it's in there.