All About Home Canning, Freezing and Making Jams and Jellies, page 1


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ATS Members have flagged this thread 22 times
Topic started on 20-5-2011 @ 12:08 PM by bozzchem
Source

I came across this page and figured it would be a good one for adding to your bookmarks. There are TONS of information that is applicable to the newbie as well as to those who are seasoned at food storage.

Dehydration is also addressed.

Enjoy!


reply posted on 20-5-2011 @ 12:15 PM by jude11
reply to post by bozzchem



Absolutely a necessary skill.

And Bread! Don't forget the bread! Please people, think about the bread! LOL

www.abovetopsecret.com...

Yup, back to basics for me as well.

Good post.


reply posted on 20-5-2011 @ 12:16 PM by bozzchem
reply to post by projectvxn



I fully agree!

If one looks at the cost of pre-packaged stored food vs. the cost of storing it themselves, they'll see that they will not only save money but also learn a very valuable skill that they can pass on to their children as well.


reply posted on 20-5-2011 @ 12:18 PM by bozzchem
reply to post by jude11



I bookmarked that link the day you posted it!!

Bread is a comfort food and just the smell of fresh baking bread can make someone's mood perk up a bit.

I am often asked to bring a loaf of my Italian herb bread when going to someone's home for dinner.


reply posted on 20-5-2011 @ 12:22 PM by jude11
Originally posted by bozzchem
reply to
post by jude11



I bookmarked that link the day you posted it!!

Bread is a comfort food and just the smell of fresh baking bread can make someone's mood perk up a bit.

I am often asked to bring a loaf of my Italian herb bread when going to someone's home for dinner.



Well, next time you come to my house for dinner I expect you to bring a loaf as well.

And some of that canned meat. Yum!


reply posted on 20-5-2011 @ 12:28 PM by bozzchem
Originally posted by jude11
Originally posted by bozzchem
reply to
post by jude11



I bookmarked that link the day you posted it!!

Bread is a comfort food and just the smell of fresh baking bread can make someone's mood perk up a bit.

I am often asked to bring a loaf of my Italian herb bread when going to someone's home for dinner.



Well, next time you come to my house for dinner I expect you to bring a loaf as well.

And some of that canned meat. Yum!


Will do!

I made a chicken/rice dish using canned chicken on my wood stove using cast iron cookware...it was incredibly good. I was somewhat leery about canning meat but am now convinced that it is a great way to store meat for the long haul.


reply posted on 20-5-2011 @ 12:30 PM by TiredofControlFreaks
Got news for all of you!

After visiting a friend in Virginia and helping her make homemade coleslaw, I decided that I and my family should get into home canning.

Now the capital costs are expensive. You will need jars (about 8 or 9 dollars canadian for 12), water bath canner, pressure canner, 20 litre stainless steel pots (I can't tell you the exact cost because it will depend on how many jars etc but I spent about $4,000 in capital costs)

My family consists of 1 daughter (family of 4), another daughter (family of 4) and my brother (family of 3) and myself. Each family contributes about $1000 / year to cover food costs, lids and consider the cost of energy to cook and process and freeze the food)

Last year, I canned 1700 jars of food including 8 types of homemade soups, spaghetti sauces with meat and veggies, chili with meat and veggies, 12 types of vegetables, and 8 types of fruit (including fruit cocktail). Additionally, I filled 3 freezers with various cuts of meat including 110 lbs of homemade sausages of 5 different types. There are also a few specialty items (jams and pickles)

Each family reports that average monthly grocery bills dropped from
Typical grocery bills decreased from $600 / month to less than $200 / month saving each family about $4500 / year (about $14,000 in savings). This tripled my return on capital investment.

I know what is in all my food. For example: mandarin oranges cost about $3.50 for 4 1/2 cup servings to send in kid's school lunches. A 500 ml jar of mandarin oranges cost $2.50 Commercial mandarin oranges are soaked in lye to remove the pith and therefore have very little actual flavor. My oranges are not soaked in lye and cost $1.30 for the same 500 ml jar.

Potatoes - bought in the fall at harvest for $1.00 / lb and jarred in 1 L jar (enough for 4 servings of 1 cup each). Jarred 400 pounds of potatoes. Cost is about 0.30 per jar. Potatoes can be used to make home fries, mashed or roasted. The texture is completely different from commercial canned potatoes. No potatoes are wasted or go bad.

Time investment was about 12-15 full weekends throughout the year.

Each member of each family is completely involved and everyone works and plays and talks while doing the jarring (family togetherness and bonding is priceless). Everybody has a job and everybody is expected to get it done.

Kids gladly eat food that they helped jar even though it was sometimes difficult to get them to eat their veggies. Cooking time for each family is decreased to about 20 minutes to make a meal (Important for working mothers)

Are in debt? Having financial problems. Learn how to preserve food and you will see what a financial, psychological god-send it all is!

Tired of Control Freaks


reply posted on 20-5-2011 @ 04:48 PM by Aliensun
reply to post by bozzchem



Relating to home canning, I'll pass along these tidbits the first of which just recently happened in my family. A week ago I passed on to my oldest daughter a large pressure cooker that my mother got for Christmas in 1947. It had been on the shelf, unused, for over thirty years.

She went on line to find a new lid seal and discovered that she should have the pressure gauge checked. The check, done by the County Extention Service, showed that the gauge was faulty and needed to be replaced. So had she attempted to use the old, existing gauge to process her foods, in some way there would have been errors made in in either under or over processing. This can be critical when it comes to canning in glass jars. And of course, in over pressurizing the food either in jars or loose in the cooker could have caused the blow-out plug to pop out and food splattered on the ceiling if not something far worse!

Also, I once had a quart jar of gaspacho (sp?) blow up on me that had been cooked the day before and was left to cool on the kitchen counter. I left the room to unload the clothes dryer and heard a loud pop. The jar had exploded. The contents were fairly well contained, but the glass has shattered in small chunks all around the room. I was lucky to have been elsewhere or I may have been hurt.

Basically, home canning is serious business,very rewarding and makes more sense very day!

Oh! One last thing: I'm sure that on-line sites will insist that you use only a jar manufactured specifically for canning. To be sure, that is best, because they are of a heavier construction. But "in the old days" any jar that accepted a standard collar and lid was fair game. Many an old mayo jar lived again with tomatoes inside!
edit on 20-5-2011 by Aliensun because: Some states, at least Texas and Illinois, have "Country Extension agents" whose job is to help homemakers in such things as canning, etc.
edit on 20-5-2011 by Aliensun because: (no reason given)



reply posted on 20-5-2011 @ 08:24 PM by Vanna
reply to post by TiredofControlFreaks



You are my hero...I need someone like you to keep in my back pocket. I am still young and have only dabbled in processes like these. Would you mind if I kept you in mind for advice on this??


reply posted on 20-5-2011 @ 09:27 PM by TiredofControlFreaks
reply to post by Vanna



Not at all Vanna - its what grandmothers do!

Tired of Control Freaks


reply posted on 21-5-2011 @ 06:20 AM by TiredofControlFreaks
reply to post by xxclaro



xxclaro

I thought about using a deep-fried turkey cooker as well but there are drawbacks that you maybe haven't thought of.

1. You need lots of heat for canning and the wind will cool the flame and the pots, thus requiring you to use far more energy than you would inside.

2. If you are canning veggies and fruits, you need to blanch and cool them quickly. To blanch properly, the water must be boiling when you put the product in the water and you must wait until the water boils again to start the timing (anywhere from 30 seconds to 3 minutes. When the timer goes off, you must cool the product as quickly as possible, which means you need a handy water supply and lots and lots and lots of it. This step is very very important and you must do it to exact instructions because the quality of your preserves will ultimately depend on it (texture and taste).

3. You need water that HOT to put in the jars and you will need space to rotate the jars quickly once you start filling them. You need HOT jars as well (you can use cold jars in a process called a cold pack but it will affect the quality). A stray breeze of wind may crack your hot jars.

I don't know what set up you have in your yard but if these are things you may wish to consider when planning out your steps.

TIRED OF CONTROL FREAKS
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