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Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods

 
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods

political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Spiced Pickled Red Cabbage

Ingredients
3 heads red cabbage, 10-12 pounds cored and shredded
1/2 cup salt, separated
2 red onions, peeled, halved, sliced thin
1/4 allspice
1/4 cup juniper berries
1/4 cup mixed peppercorns
1/4 cup celery seed
2 bay leaves
2 cinnamon sticks, broken
17 ounces raspberry vinegar
47 ounces red wine vinegar
1 cup brown sugar
1/2 cup mustard seeds
1/8 cup ground mace
1 tart apple, peeled cored and shredded

Directions

1 In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.

2 After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.

3 Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.

4 OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.

5 Prepare canners, jars and lids.

6 Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.

7 In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.

8 Discard spice bag.

9 Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.

10 DON`T discard the liquid. Keep it heated.

11 Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.

12 Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.

13 Remove air bubbles.

Last Edited by Phennommennonn on 08/30/2009 04:18 PM
political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.
PhennommennonnModerator  (OP)
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
great canning recipe resource

[link to www.recipezaar.com]
political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.
Anonymous Coward
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08/30/2009 04:22 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
ac 721556

since you have all that tomatoe juice


A simple crockpot recipe for spaghetti sauce


1 lb ground beef
1 onion chopped
1 pkg spaghetti sauce mix(dry packet like mccormic)
1 8 oz can tomatoe sauce
3 cups tomatoe juice

brown beef with onion, pour all ingredients into crockpot cook an low 3-4 hours

my kids love this sauce I cut the ground beef with a hot italian sausage(pork or turkey)

I dbl the recipe and use the leftover sauce to make lasagna couple days later.

it freezes well.

you can get creative with the meat mixture for spicier sauce..
 Quoting: zephyr

Appreciated!

One thing I have done for a few years is save my store bought pickle jars with brine, starting about June, in the fridge. Then when my okra, peppers and cucumbers start ripening I put what we can't eat right away in the brine and keep it in the fridge. You can always add a little white vinegar as the juice gets used. I really like their brine better than what I make for my canning.
Anonymous Coward
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08/30/2009 04:23 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
duh? crazy yanks!

only in America is it called canning
the correct term is 'preserving'
and we use glass jars as containers
not tin 'cans'.
zephyr

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08/30/2009 04:30 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
okay,
I live in the desert so we cannot grow much but chili and onions, some corn but it just gets too hot and is too dry to grow lots of nice veggies and fruits...

having said that, this idea of canning whole meals completely intriques me. What a great way to stretch meals when meats etc go on sale. This has never even occurred to me.

I am a stay at home mom and completely have time to do this and I love to cook. Those of you already doing this, where should I start to get the basics? The vids phen posted were great but I have not been to the site.

My mind is just running wild right now with preserving beans etc. I really want to do this but not even sure where to buy all that equipment....

Thanks in advance
Live and let live.......really
Anonymous Coward
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08/30/2009 04:32 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
I've been making applesauce and canning it, which reminds me....I've got more to do!!!
Sirius One

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08/30/2009 04:36 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
You are quite the farmgirl Pheni . . I do appreciate the extra work in researching and posting as I follow that kind of tempo and am an excellent cook. I have canned in the past and truly that is something you need time to give attention to. Grew up on an eastern farm so those were the days watching my grandmother, mother and aunts can tomato sauce. Its in my blood I guess.

My new comfort is gardening and now I want to collect organic seeds and create my own seedlings for the winter and spring planting.

Stay diligent!
Knowledge protects.
Ignorance endangers.
PhennommennonnModerator  (OP)
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Canning Cheese


When I heard about canning butter, I was also told that you can do cheese the same way. Here's what I did. I've done it with cheddar/mozzarella/american/provolone , but I suppose it would work for any hard kinda cheese.

11 pounds will fill about 12 1/2 pint jars -- or just over 3/4 pound per pint jar. It's harder to work with 11 pounds of cheese, though, so I do it in smaller batches.

1. Cut up your cheese into cubes, or if it's frozen, just crumble it into a pan. Gradually melt the cheese, and add more to the pan as it melts. A double boiler works best for this since cheese tends to stick to the bottom of the pan if it's directly on the stove. This works best for smaller batches, unless you have a large double boiler or a way to keep it a good temperature while you fill the jars.

2. While the cheese is melting, heat your jars in a 250 degree oven for at least 20 minutes. Since it's harder to regulate a woodburning cookstove oven to that low a temperature, mine is usually hotter. Since you'll process for awhile, this probably isn't necessary, but I think it's safer, so it's what I do.

3. Sterilize new canning lids according to package instructions. I let them simmer about 5 minutes, then keep them in hot water until I need them.

4. When the cheese has melted and is hot enough, ladle, spoon or pour it into prepared jars. A canning funnel is helpful.

5. Wipe the rims of each jar clean, place the hot lids and bands, then hand tighten the bands.

6. Process 40 minutes in a boiling water bath. When ready, remove jars from water with a jar lifter. Leave undisturbed until completely cooled. Check to make sure all the lids have sealed before labeling and storing. We keep ours in the cache.

I thought this was a great way to keep cheese.
political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.
PhennommennonnModerator  (OP)
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Pork and Beans (For Canning)

Pork and Beans
Ingredients
8 1/2 lb. navy beans
1/3 cup salt
3 1/2 cups pork of any kind
Directions
Soak beans overnight. Boil until soft with pork and salt, adding as little water as possible.

Tomato Sauce
Ingredients
3 qt. tomato juice
2 lb. brown sugar
1 lb. white sugar
2 tsp. dry mustard
1 tsp. cinnamon
1 qt. ketchup
2 qt. water
1 tsp. pepper
1/2 cup flour or cornstarch
***i use a half cup of molasseses too
Directions
Mix all together and add to bean mixture. Put in jars and cold pack for 2 hours or pressure cook for 40 minutes at 10 lb. pressure.
political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.
PhennommennonnModerator  (OP)
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08/30/2009 04:58 PM

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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
for soups and stews - do not can with pastas/noodles, rice/barley etc. it gets mushy and nasty.

upon opening the jars you can add them while heating.

political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.
Anonymous Coward
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08/30/2009 04:58 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
okay,
I live in the desert so we cannot grow much but chili and onions, some corn but it just gets too hot and is too dry to grow lots of nice veggies and fruits...

having said that, this idea of canning whole meals completely intriques me. What a great way to stretch meals when meats etc go on sale. This has never even occurred to me.

I am a stay at home mom and completely have time to do this and I love to cook. Those of you already doing this, where should I start to get the basics? The vids phen posted were great but I have not been to the site.

My mind is just running wild right now with preserving beans etc. I really want to do this but not even sure where to buy all that equipment....

Thanks in advance
 Quoting: zephyr

We have plastic plates with snap on lids that have three or four sections. We will cook mashed potatoes, greens, a fresh veggie, and meat. Then we fill each section of a plate with one item, then put the plates in the freezer. The meals are easy to microwave and stay good for up to three months. During the winter we are all too busy to cook much and we are on different schedules. Homemade MRE's make it easy to eat a quick balanced meal when you are only cooking for one.
Anonymous Coward
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08/30/2009 05:11 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
One of my favorite pieces of gear:

The Picklemeister (near the bottom of the page)

[link to www.wisementrading.com]

Plus a lot of other great equipment for pickling
 Quoting: Jdd



I have 2 of these 20L size
zephyr

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08/30/2009 05:13 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
556:
Yeah I am pretty good with the freezer, but frozen food is not as practical as preserved food that does not need refrigeration.

I mean really there are lots of possiblities here for making batches of meals in a jar and giving to older parents, giving to my girls when they go to college, sending with hubby to work. I don't know seems like a great way to preserve home cooked meals that don't have a 100 item ingredient list of stuff I can't pronounce.

thanks though.......
Live and let live.......really
Dante.Destiny

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08/30/2009 05:24 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Saw a Salsa Recipe earlier but I will throw mine in.

makes about 16 Qts
This is for a mild Salsa do make it hotter add more chillies, jalapenos, cayenne, Hobanaros.


20c. Tomatoes (skinned, decored, chopped)
16c. Chopped Bell Peppers (any color)
4C. Chopped Hot Peppers -removed seeds and membrane
4C. Chopped Onion
8 Tsp. pickling Salt
1 entire Garlic
2C. White Vinegar
1C of Honey
4 Tbl spoon Cumin
3 Tblspoon Cilantro


Do the tomatoes first. Get them boiling to take some of the juice out. I use about 3/4 paste tomatoes and 1/4 large tomatoes.
next chop onions and throw in
then add spices (salt, cilantro, cumin), vinegar, garlic
now as this is cooking deseed and demembrane the peppers and chop and add as you go.

I add the Honey about 1/2 hour before putting into jars and water bathing for 15 minutes.

The cumin and Cilantro can be modified to taste. The number of sweet and hot peppers can be taking up or down for temperature control.

I always throw in at least some jalapenos for flavor but will keep the # down for a milder salsa.

Last Edited by Dante.Destiny on 08/30/2009 05:26 PM
Anonymous Coward
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08/30/2009 05:42 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Question for you OP --

Do you have a canning recipe for green boiled peanuts ???
We grow our own peanuts -- right now I just boil them and put them in the freezer.

I am almost out of freezer space and was wondering about packing them in canning jars. I contacted Ball but they did not have any instructions other than the freeze method.

BTW -- Thanks for this thread ... it is super ... I'm new to canning also ... on my second year. I love it.

peace

I'm not the op, but she seems busy and may not mind my contribution.

I canned peanuts once. Since I'm in Ohio and it's rare to get raw peanuts, I don't know your definition of "green boiled peanuts". The ones I got were dry, if that's any help.

Still eating them, so haven't done it recently, but as I remember, I boiled the peanuts for quite a while. An hr. and a half maybe? They weren't yet soft, but had a good start on cooking them.

I then put salt in the bottom of the jar. Can't remember the amount, but probably a T. or more in a qt. jar..

Then, I put the hot peanuts in the jar, covered with boiling water, and processed according to meat directions in the Ball Blue Book.

Sorry this is vague, but I didn't have a recipe and am going from memory. The peanuts are very good. I make sure to bring them to a rolling boil for a few minutes before eating.
 Quoting: Anonymous Coward 715924



We raise our own Spanish and Virginia peanuts ... We dig them when they are ready -- shake the dirt from them -- pull them from the plant itself -- wash them and put them in a large stock pot of boiling salt water.

How much salt [ I do the taste test ] when the water seems salty enough to suit me I add my freshly gathered clean peanuts. They have to boil a good two to three hours.
I will start testing them around 2.5 hours ... when the peanuts inside the hull are good and soft they are ready.

You can also leave them in the salt water and they will become more salty ... so if you like your desired result when you test them don't leave them in the water ... get them out then.

I was thinking though -- since they have been cooked for about three hours -- couldn't you just put the peanuts with the hot brine in your clean hot jars and put your rings and caps on and wait for them to seal ??? or maybe process them for like 20 minutes for pints and 25 minutes for quartes in your pressure canner at about 10lbs. of pressure ???

There isn't anything like a ice cold long neck and a bag of your own boiled peanuts. Sittin' on the back porch watchin the world go by.

peace
Pondergirl

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08/30/2009 05:45 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Question for you OP --

Do you have a canning recipe for green boiled peanuts ???
We grow our own peanuts -- right now I just boil them and put them in the freezer.

I am almost out of freezer space and was wondering about packing them in canning jars. I contacted Ball but they did not have any instructions other than the freeze method.

BTW -- Thanks for this thread ... it is super ... I'm new to canning also ... on my second year. I love it.

peace

I'm not the op, but she seems busy and may not mind my contribution.

I canned peanuts once. Since I'm in Ohio and it's rare to get raw peanuts, I don't know your definition of "green boiled peanuts". The ones I got were dry, if that's any help.

Still eating them, so haven't done it recently, but as I remember, I boiled the peanuts for quite a while. An hr. and a half maybe? They weren't yet soft, but had a good start on cooking them.

I then put salt in the bottom of the jar. Can't remember the amount, but probably a T. or more in a qt. jar..

Then, I put the hot peanuts in the jar, covered with boiling water, and processed according to meat directions in the Ball Blue Book.

Sorry this is vague, but I didn't have a recipe and am going from memory. The peanuts are very good. I make sure to bring them to a rolling boil for a few minutes before eating.



We raise our own Spanish and Virginia peanuts ... We dig them when they are ready -- shake the dirt from them -- pull them from the plant itself -- wash them and put them in a large stock pot of boiling salt water.

How much salt [ I do the taste test ] when the water seems salty enough to suit me I add my freshly gathered clean peanuts. They have to boil a good two to three hours.
I will start testing them around 2.5 hours ... when the peanuts inside the hull are good and soft they are ready.

You can also leave them in the salt water and they will become more salty ... so if you like your desired result when you test them don't leave them in the water ... get them out then.

I was thinking though -- since they have been cooked for about three hours -- couldn't you just put the peanuts with the hot brine in your clean hot jars and put your rings and caps on and wait for them to seal ??? or maybe process them for like 20 minutes for pints and 25 minutes for quartes in your pressure canner at about 10lbs. of pressure ???

There isn't anything like a ice cold long neck and a bag of your own boiled peanuts. Sittin' on the back porch watchin the world go by.

peace
 Quoting: Anonymous Coward 759531



Sorry forgot to log in -- that was my post -- sometimes I wonder where I left my ..... OH look at the pretty puppy.

tounge
Ponder That Will Ya ...
Anonymous Coward
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08/30/2009 05:52 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
We raise our own Spanish and Virginia peanuts ... We dig them when they are ready -- shake the dirt from them -- pull them from the plant itself -- wash them and put them in a large stock pot of boiling salt water.

How much salt [ I do the taste test ] when the water seems salty enough to suit me I add my freshly gathered clean peanuts. They have to boil a good two to three hours.
I will start testing them around 2.5 hours ... when the peanuts inside the hull are good and soft they are ready.

You can also leave them in the salt water and they will become more salty ... so if you like your desired result when you test them don't leave them in the water ... get them out then.

I was thinking though -- since they have been cooked for about three hours -- couldn't you just put the peanuts with the hot brine in your clean hot jars and put your rings and caps on and wait for them to seal ??? or maybe process them for like 20 minutes for pints and 25 minutes for quartes in your pressure canner at about 10lbs. of pressure ???

There isn't anything like a ice cold long neck and a bag of your own boiled peanuts. Sittin' on the back porch watchin the world go by.

peace
 Quoting: Anonymous Coward 759531

I hear that about the boiled peanuts. My grandma was from the south, and she grew peanuts too, and my fondest memories include smelling those peanuts. I love boiled peanuts!

I've never tried your method but see no reason it wouldn't work. Might try that myself!

Good eatin and sippin to you!
Anonymous Coward
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08/30/2009 06:12 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
so far this year 14 pints string beans and 29 pints strawberry jam, so thanks for the pickling prompt hf
Anonymous Coward
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08/30/2009 06:14 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
I have never even tried canned cheese. In all reality I cannot even begin to think what the texture would be like. How is it??????

We can so much food. My wife and I learned from one of the best books around................Putting Food By. I highly recommend it for anyone who is just starting out or even the seasoned veteran.

I have started using my Bread Machine for making all my fruit preserves. Some of the best stuff yet.

Nice post. Will try and get you some recipes up here.
Anonymous Coward
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08/30/2009 06:21 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
instead of canning bread why not just store wheat and grind it up when you need it?
Anonymous Coward
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08/30/2009 06:38 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
instead of canning bread why not just store wheat and grind it up when you need it?
 Quoting: Anonymous Coward 759226

It'd be a lot safer. hf
Wake Up

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08/30/2009 07:27 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Thanks Phen for the information. I have a bunch of tomatoes and green beans that I'm going to attempt to can. I first need to buy the pressure cooker (not sure what kind is the best), boiler and the jars. I have a bunch of cantaloupe but I've read that the quality of canned cantaloupe is very poor.

Thanks again!!!

:smileyhug:
PhennommennonnModerator  (OP)
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08/30/2009 07:32 PM

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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Thanks Phen for the information. I have a bunch of tomatoes and green beans that I'm going to attempt to can. I first need to buy the pressure cooker (not sure what kind is the best), boiler and the jars. I have a bunch of cantaloupe but I've read that the quality of canned cantaloupe is very poor.

Thanks again!!!

:smileyhug:
 Quoting: Wake Up

theres presto a 16qt should run u like 29.00 or less at wally world. most get the 22 or 23 qt they run more tho.
political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.
Anonymous Coward
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08/30/2009 08:09 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
some of those old books are great.

Even if the world doesn't end tomorrow, canning is a good way of keeping food out of the freezer. With electricity grids stressed you wouldn't want all your supplies to go in a blackout.
Anonymous Coward
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08/30/2009 08:32 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
GREAT, GREAT THREAD!!!!
Wake Up

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08/30/2009 08:36 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Thanks Phen for the information. I have a bunch of tomatoes and green beans that I'm going to attempt to can. I first need to buy the pressure cooker (not sure what kind is the best), boiler and the jars. I have a bunch of cantaloupe but I've read that the quality of canned cantaloupe is very poor.

Thanks again!!!

:smileyhug:

theres presto a 16qt should run u like 29.00 or less at wally world. most get the 22 or 23 qt they run more tho.
 Quoting: Phennommennonn


Thanks Phen!! I will look into buying the presto.

hf
Anonymous Coward
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08/30/2009 08:40 PM
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Just remember, if you aim to kill a racooon and hang in in yer plywood stall for sale, when you skin and dress the meat, be sure to leave one paw dangling. The paw is the proof to wary customers that the flesh rally comes from a dead racooon and not a dog or cat.
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Canning and Preserving
How to tell when your canned or preserved food is spoiled, rotten, or okay for use.



Canning and preserving is a science and, like any science, you must be precise when working in your lab, which in this case, is your kitchen. Although you follow your recipe instructions to the letter, accurately measure your ingredients, and properly process your filled jars, you aren't guaranteed a perfect product.

Your jars didn't seal properly
There may be several reasons your jar didn't seal after processing: Maybe you didn't follow the manufacturer's instructions for using the jars and two-piece caps; maybe a particle of food was left on the jar rim; maybe a piece of food was forced out of the jar during processing; maybe the processing timing was calculated incorrectly; or maybe your filled jars weren't covered by 1 to 2 inches of water in your water-bath canner.

Eliminate these problems by reviewing and following the manufacturer's instructions for preparing and using your jars and two-piece caps, cleaning the rims after filling your jars, leaving the proper headspace in the jar, timing your processing after reaching a boil or the correct pressure, and covering your filled jars with 1 to 2 inches of water in your water-bath canner.

But what if your jar seals and then comes open? If this happens, check for hairline cracks in the jar. If you find a crack in the jar, discard the food (just in case there's a piece of glass in it) and the jar. If your food wasn't processed correctly, microorganisms may be active. They'll produce a gas in the jar that expands and forces the seal to break loose. Because this indicates food spoilage, don't taste the food or use it; dispose of it properly.

Your jar lost liquid during processing
Starchy food absorbs liquid — this is normal, and there's no way to correct it. Raw, unheated food also absorbs liquid during processing. Eliminate liquid absorption by using the hot-pack method.

Trapped air bubbles released during processing increase the air space in the jar while lowering the liquid level. Always release air bubbles before sealing and processing your jars.

Longer-than-suggested processing times cause a loss of liquid in your jars. If you're water-bath canning, prevent this by covering your jars with 1 to 2 inches of water for processing. If you're pressure canning, keep the pressure constant during processing; then, let the pressure drop to 0 and wait 2 minutes before opening the canner.

Your jar's liquid is cloudy
Cloudy liquid occurs from using water with lots of minerals, salt containing additives, or ground spices. Remedy these problems by using soft water, pure salt (like canning and pickling salt), and whole spices.

If you didn't use one of the items mentioned in the previous paragraph and your jar's liquid is still cloudy, you probably have spoiled food. Dispose of it without tasting it.

Your jar's lid has dark spots on the underside
Occasionally, naturally occurring compounds (like acids and salts) in some food cause a brown or black deposit, along with some corrosion, on the inside of the lid. This deposit is harmless and doesn't spoil your food.

Your jelly doesn't have the right consistency
Although you can't fix a batch of jelly that didn't set up or is too stiff, you may safely eat your jelly. Review the following tips to avoid future problems:

Soft, runny, or syrupy jelly: The proportions of sugar, acid, and juice may not be correct. Accurately measure your ingredients.tabmark
Work with smaller amounts of juice, no more than 4 to 6 cups at one time. Working with larger amounts of juice won't allow the juice to heat fast enough to reach its gel point, which can result in runny jelly.
Store your sealed jars in a cool, dark place with a temperature between 50 and 70 degrees. Jelly may break down (become runny) in less-than-ideal storage conditions.
On the other end of the spectrum, stiff jelly results from using too little sugar or cooking the jelly too long before it reaches the gel point. When your recipe doesn't call for adding pectin, your proportion guideline for sugar and juice (for most fruit) is 3/4 cup of sugar to 1 cup of fruit juice.

Your jelly is cloudy or has bubbles
There's no solution for fixing cloudy jelly, but rest assured, it's safe to use. Poor straining is the most common cause of cloudy jelly. Carefully strain your fruit through a damp jelly bag (or cheesecloth). This keeps pulp out of the juice. Don't squeeze the jelly bag; let it drain slowly by gravity.

Overcooking fruit breaks down fruit pulp. And broken pulp is small enough to pass through your strainer. Be sure to cook your fruit just until it's tender.

And finally, don't allow your jelly to cool before filling your jars.

Although cloudy jelly isn't anything to worry about, moving bubbles in jelly indicates spoilage. This occurs when living microorganisms in the jar break the vacuum seal during storage. Discard your food without tasting it. Review the step-by-step instructions for preparing your food, readying and filling your jars, and processing your food. (Note: It's not uncommon to see a few small air bubbles lodged in a thick jam or butter. It's the moving bubbles you need to be concerned with.)


Your jelly has mold on it
Mold on your jelly indicates an improper or a broken seal. Don't use or taste the jelly — just throw it out. Always clean your jar rims, allow the proper headspace, and process your jars for the correct amount of time.

Your jelly has very little fruit flavor
Jelly with weak flavor results from using fruit that's not ripe or fruit that's been stored too long after being picked. You can't add flavor to your jelly, but the next time, use tree-ripened fruit; store your sealed jars in a cool, dark, dry location; and consume your jelly within one year.

Your pickle jars have white sediment in the bottom
Soft pickles in a jar with white sediment indicate spoilage. Don't taste these, simply discard them.

But, if the pickles are firm, they're safe to eat. The sediment is a harmless lactic acid or yeast that develops in the jar and settles to the bottom.

Your food floats in the jar
Fruit weighs less than the syrup you pack it in. If your fruit isn't packed snuggly, it'll float to the surface. Use ripe, firm fruit, and pack it tightly — but don't crush it. Fill your jars with a light to medium syrup. You can't sink floating fruit, but with practice, you can improve your packing skills.

Raw-packed vegetables shrink during processing. This doesn't indicate food spoilage. Reduce shrinkage by packing your vegetables tightly or blanching or precooking them prior to packing them in the jars.
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Re: Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods
Storage
How long can home-canned foods be safely stored and eaten?

There's no hard and fast rule. It varies on the specific fruit or vegetable product and storage conditions (cool - 40 F to 60 F and dark is best).

I’ve found that most canned vegetable and fruit retain good quality for 8 to 12 months. Applesauce and apple butter stay good for 2 or even 3 years. Jams and fruit tend to stay good for a bit less than a year, while pickles can be tasty for 2 years.

But that is subjective. Often, jars remain sealed and therefore safe to eat for 2 or 3 years. But usually, after a year, the quality declines, they get mushy and less tasty, so while they’re still safe, you probably wouldn’t want to eat them. I have heard of some cheapskates eating jars they had stored in the basement, and forgotten about, 10 years later. If they were processed correctly and remained sealed, they may have been safe... but that's just gross. The slow effect of enzymes would have turned the contents to mush.

Spoilage
Some of my jars failed to seal. What can I do to prevent jars not sealing?

To avoid having a jar fail to seal after processing:

Use only standard canning jars. The glass in commercial jars (such as pickle or mayonnaise jars) doesn't have adequate lip thickness and thread depth needed for a good seal.
Use a two-piece lid (flat and screwband). Do not use a one-piece lid as a substitute for a screwband. The ring may be re-used if it is not bent or rusty. Use a flat lid only once. Even mixing brands of flats and rings can cause sealing problems because of the design. Brand names are now stamped on the rings.
Be sure the lip of jar is clean and not chipped.
Follow headspace directions to avoid having liquid boil out of jars (siphoning) during processing. Headspace is the space between the inside of the lid and the top of the food. During siphoning, food particles in liquid may interfere with a seal. The ring (screw band) should be "finger tight" (tightened by hand) - not too tight or too loose. The band and lid are designed to let air vent from the jar during processing.
Use jar lifter to remove each jar after processing so that the lid is not disturbed. Sealing takes place AFTER the jar is removed and starts to cool. Do NOT turn jars upside down.
Be sure the correct processing time is used for the product being canned.
How can I tell if something I've canned has gone bad (spoiled, gone off)?

That is one of the challenges of any canned food, even store bought.

Generally speaking, spoilage is indicated by:

the lid is bulged or flexes (isn't sucked down tight), then gas has built up from decay.
Any signs of seepage or leaks (they should be fairly clean come out of the water bath).
Finally, an off smell, visual signs of mold, or a change in color or texture from what it should be!
If I find mold growing inside a jar of canned food, can I just scrape it off and eat the food?

Mold growth in foods can raise the pH of the food. In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned product that shows signs of mold growth should be discarded. The exception to this is jellied products. (where sugar is added). In these the high sugar content would prevent the growth of Clostridium botulinum. In jellied products, remove any surface mold plus 1/2 inch of the good product underneath and then use the rest immediately. Jellied products with extensive mold should be discarded.

I made peaches but immediately after I pulled them out of the water I knocked two jars over and they are now hissing at me I'm not too impressed either! Do these need to be eaten right away now? What happens when you bump them?

Depends! You may just have disturbed them and leak a bit and then they resealed themselves. Or they're still leaking. So when they cool, check for a good seal and vacuum: is the lid still sucked down, and doesn't flex or pop when you press in the middle? Do any liquids leak out when you turn the jar upside down? If not, they're probably fine. But I'd mark them to be eaten first!

How to do test my jars for a good seal? How can I tell if they've sealed properly?
After cooling jars for 12 to 24 hours (until they are room temperature), remove the screw bands (rings) and test the seals by one of the following options:

Test 1: Press the middle of the lid with a finger or thumb. If the lid springs up when you release your finger, the lid is unsealed.

Test 2: Hold the jar at eye level and look across the lid. The lid should be concave (curved down slightly in the center). That is due to the vacuum sucking the center of the lid down. If center of the lid is either flat or bulging, it may not be sealed.

Test 3: If liquids leak out when you turn the jars on their sides or upside down, it definitely is not sealed!

Some of my pressure-canned jars spoiled. What can I do to prevent spoilage when I use the pressure canner?

To avoid spoilage:

Use the correct processing pressure and time adjusted for altitudes above 1,000 ft (if you are)
Remove jars immediately from the pressure canner when processing time is up and pressure returns to zero. In other words, don't try to hasten the the process after the processing time is up but putting the canner under running water
Cloudy liquid SOMETIMES denotes spoilage but could be caused by starch from vegetables like peas, corn or lima beans, minerals in the water, or using table salt with fillers. Cloudiness is not necessarily harmful, but the product probably wouldn't win a prize at the county fair!

Some of my water-bath-canned jars spoiled. What can I do to prevent spoilage when I use the water bath canner?

To avoid spoilage:

Use the correct processing time adjusted for altitudes above 1,000 ft (if you are)
In the boiling water bath, water should boil continuously during the processing time with the water level covering the jars by at least one inch.
I have already water bath canned some tomatoes and was thinking about pressure canning them. Is it possible to pressure can them after the water bath canning without repacking new jars?

No, because the lids would be used and are sold by the manufacturers as “single use”. Once the jars heated up and the contents expanded, the lids would unseal to allow escaping gases, and the question would be, will they reliably reseal and hold the seal in storag
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Ingredients and Additives
Is it safe to can food without salt?
Yes. Salt is used for flavor and is not necessary to prevent spoilage.

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Is it safe to can fruits without sugar?

Yes. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative.

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Can fruits and vegetables be canned without heating if aspirin is used?

No. Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure.

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Is it safe to can green beans in a boiling water bath if vinegar is used?

No. Recommended processing methods must be used to assure safety. Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables (this does not refer to pickled vegetables).

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Can I change the ingredients in the canning recipes?

You may like lots of peppers in your salsa or extra onion in your spaghetti. Is it safe to add extra or other ingredients to research tested recipes or to canning mixes that you buy?

No. Always follow directions on a mix exactly and follow tested recipes as written. Changing an ingredient may dilute or lower the acidity level changing the processing time or method. The exceptions to the rule of never change anything in canning recipes are you can change the salt level in anything except pickles, you can change the sugar level in syrup used for canned fruit, and you can add extra vinegar or lemon juice. Reference: Penn State University, "Let's Preserve Newsletter", September 2007

Vegetables
Should all vegetables be precooked before canning?

For best quality, yes. However, some vegetables can be packed raw or cold into jars before being processed in the pressure canner.

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What vegetables expand instead of shrink during processing?

Corn, peas and lima beans are starchy and expand during processing. They should be packed loosely.

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What causes corn to turn brown during processing?

This occurs most often when too high a temperature is used causing caramelization of the sugar in the corn. It may also be caused by some minerals in the water used in canning.

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Why is canning summer squash or zucchini not recommended?

Recommendations for canning summer squashes, including zucchini, that appeared in former editions of the USDA's "So Easy to Preserve" have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried.

After I removed the jars from the canner, the jars had lost a lot of liquid and were about half-empty. What happened? Are they safe?
There are several possible causes:

The food was not heated prior to filling (Raw pack method) -
The food was packed too tightly (or loosely) in the jars

All air bubbles were not removed prior to sealing the lids and rings on the jars
The jars were not completely covered with water (applies to a water bath canner only)
Starchy foods, such as corn, peas or lima beans, absorbed all the liquid. Use more liquid with these starchy vegetables.
The jars were filled too full.
Fluctuating pressure in the pressure canner. Let pressure return to zero gradually, avoiding the sudden release of pressure through the vent. Do not hasten the cooling with cold water.
As long as the jars remained sealed, they'll be ok, but they should be checked more frequently and used up first!

I am trying to find a recipe for canning eggplant and having no luck.

I have not found a single reputable (USDA, FDA or university) source for a canning recipe for eggplant. According to Michigan State University Extension:

“Canning eggplant alone is not recommended because it
does not make a quality canned or frozen food by itself.
Eggplant is better pickled or frozen in a casserole.”

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How about home canning of garlic?

Sorry! Home canning of garlic is definitely not recommended - it is a very low acid food so it is perfect for growing botulism. It also loses a lot of the flavor. It can be canned commercially because of the special high temp/high pressure equipment they have.

See this page at UC Davis for additional information.

Is there a way to can cabbage without making kraut or pickled cabbage?

Nope. As far as I know, there is NO reputable source (USDA, FDA, university food , Ball, etc.) of a safe recipe for home canning cabbage. Here's what the University of Missouri Food Sciences dept says:

"Canned cabbage is a very poor quality product. For this reason, we do not have any scientifically researched times for canning cabbage. There are several other alternatives: Cabbage, including Chinese cabbage, can be frozen, using directions in GH 1503, "Freezing Vegetables." Or, cabbage can be made into "freezer coleslaw." Directions are in issue 83-7 of the "Grapevine" newsletter. Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia. "

Is a way to freeze fresh potatoes?

I haven’t tried it, but according to the USDA, there is:

Select smooth new potatoes directly from the garden.

Peel or scrape and wash.

Water blanch for 3 to 5 minutes, depending on the size.

Cool and drain.

Package whole or sectioned, leaving 1/2-inch headspace (unless you use pages, then remove all air)

Seal and freeze.

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Tomatoes
See this page for answers to many common questions about tomatoes.

Squash and Pumpkins
How do I preserve pumpkin or winter squashes, like butternut squash? Do you recommend canning or freezing and what is the proper method?

I usually just store it in a cool dark place (basement). It will keep for many months (I've had some last 8 months). Just lay them out on newspapers with a couple of inches between each squash.

You can also cook it and freeze the pulp.

You can "can" it, but it has very low acid, so it requires a pressure canner, and you only cube the pulp, not mash it. It's a bit tricky. I'll put together a set of directions on it shortly!

What about canning summer squash or zucchini?

The USDA and the major universities with food science departments, like UGa, Clemson do not recommend canning summer squashes, including zucchini and yellow squash because squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. The bottom line is there just are no tested recipes for it. If you do can using a hand-me-down recipe, you may have no problems... or you may get botulism, which can kill you. It is best to freeze or pickle summer squashes, but they may also be dried.

Fruits
Why do foods darken in the top of jars?

Some air was left in the jar (bubbles not released adequately).
Not enough liquid in jar.
Loss of liquid from siphoning.
Food not processed long enough to destroy enzymes.
Liquid did not cover the food or the food was not processed long enough to destroy enzymes. The food is safe to eat. However, you can scoop it off and discard the darkened top layer if you like.

What causes fruit, like peaches, to float in jar of canned fruit or jams?

There are a variety of reasons why fruit floats:

Overripe fruit - the acid and pectin content is lower. Pectin helps hold fruit in suspension.
Over-processing destroys some of the pectin.
too much sugar (it's the density or fruit v. solution, fruit is lighter than the syrup ) - Using a heavy syrup (a medium or light syrup is recommended).
Packing fruit too loosely in the jar. If jars are packed too loosely or if air remains in the tissues of the fruit after processing. Pack the fruit tightly in jars without crushing it.
It can also be due to the canning method - raw v. hot packing. Raw-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause floating and discoloration within 2 to 3 months of storage. Raw-packing is more suitable for vegetables processed in a pressure canner. Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or raw-packed, the juice, syrup, or water to be added to the foods should also be heated to boiling before adding it to the jars. This practice helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food permits filling more food into each jar. Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner. At first, the color of hot-packed foods may appear no better than that of raw-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior.

Here are some ways to help prevent fruit floating:

Pack fruit solidly into the jar, as closely as possible without crushing.
Use firm, ripe fruit for canning.
Heat fruit before packing.
Use light to medium syrups instead of a heavy syrup. If you are canning without a sugar syrup, the fruit should be firm and just ripe. Pack raw fruit firmly into the jar and cover with boiling water or unsweetened fruit juice. For hot-packed fruit, heat the fruit in water or unsweetened apple juice; then pack the hot fruit and syrup into the clean jars.
When I put the jars into the water to be processed, air bubbles were coming out from the lids... is that normal?

Yes, that's due to the expansion of the contents of the jars are they heat in the water bath - the liquids expand and press out some air - that's what creates the vacuum when the jars cool and causes the lids to adhere tightly - so it's really a good thing!

Is a way to can strawberries whole instead of freezing them?

Yes, you can "can" (bottle or tin, if you prefer)! I tested a recipe and published the directions with photos on this page: how to can blueberries, raspberries, blackberries, currants, dewberries, elderberries, gooseberries, huckleberries, tayberries, loganberries and mulberries.!

Plums: Please let me know what you think of the "keep the skin on" and "keep the pits in when you boil" folks. I'm inclined to remove the skin (but not certain). But the pits...seems they impart some positive aspect to the flavor if left when boiling?

It's really just personal preference. The skins will add some color and help hold the fruit together. The pits don't add anything of value to the flavor (they're actually bitter if you were to crunch one and taste it), so if they're freestone and you can remove the pits , I would... but that's just my preference!

Can I home can fully cooked Apple Cobbler, Peach Cobbler, Blackberry Cobbler, other fruit cobblers, etc.?

I'm sure under some circumstances, it can be done, certainly with commercial equipment. The problem is that the recipes have not been tested for safety in university, USDA or FDA labs using home canning equipment. Because of the addition of low acid fillers (flours, starch, bread, etc.) we can't be sure that heat penetration will be uniform and botulism and other harmful bacteria will be destroyed.

A safer method would be to can the filling (apples or other fruit, sugar and spice) using the apple pie filling directions (with or without addition of the Clear-gel starch; you can always add the starch later) and simply add the flour, butter, starch and other ingredients and bake the cobble at the time you want to consume it!

Can I freeze oranges and other citrus?

The growers typically flash freeze and concentrate the juice, but not the fruit or pulp. Here's what one of the grower's says: "When whole fruit is frozen, the juice expands and bursts the cells inside. When the fruit thaws the pulp will be dry and the peel will be mushy. Whole citrus does not freeze with good results. However, you can squeeze, then freeze orange and grapefruit juice."

Jams and Jellies
Can I make a small amount of jam and just put it in a jar, let it cool and put it in the refrigerator and start eating out of it without canning it?

Absolutely! Canning is only needed if you intend to store it outside of the fridge!

Why can't I just fill the jars with hot jam, seal them and turn them upside down?

Word for word, from the USDA's labs:

"Some other methods of sealing jars call for inverting a closed, filled jar of hot product for anywhere from thirty seconds to one hour. (Inverting is turning the filled jar upside down on its lid.)

While this inversion process can be successful in producing a sealed jar, it works best with very hot product. Individual variation in practicing this process or unexpected interruptions can result in delays between filling jars, getting lids screwed on, and inverting the jars. If the product cools down too much, the temperature of the product can become low enough to no longer be effective in sealing jars or preventing spoilage.

When the inversion process does work, the vacuum seals of filled jars still tend to be weaker than those produced by a short boiling water canning process. A weak seal is more likely to fail during storage.

In addition, the headspace of the jar may retain enough oxygen to allow some mold growth if airborne molds contaminated the surface of the product as the jar was filled and closed. More complete removal of oxygen from the headspace also offers some longer protection from undesirable color and flavor changes with some types of fruit products. The canning process is therefore a more foolproof method of making jams and jellies that will not spoil.

Also, although no cases of burning have been reported in the news media, experience has shown that some people will experience leaking of the hot product from the jar when it is turned over if the lid wasn't put on just right. If hot enough, someone could get burned. Even if it doesn’t cause burns, leaking means product is lost."
Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist. The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.

I see some mold growing on my jam. Can I just scoop it out and eat the rest of the jar?

For many years, many people, including me, just scraped off the mold and ate the rest. But just as you have heard about the cancer-causing effects of aflatoxin molds in peanut butter, a similar mold grows in jam. Here is the response, verbatim from the USDA and U.Ga.:

"The best answer is that there is a potential risk. However, we want to make a recommendation that minimizes all potential problems and hazards. Some molds growing on fruit products made at home have been shown to produce "mycotoxins", or mold poisons. The danger to humans from consuming mycotoxins, as well as the actual expected incidence of mycotoxins from moldy jars of jams, are issues with no easy answers.

But, animal studies indicate there is the potential for poisonous effects of some mycotoxins in humans. Patulin is one mycotoxin detected in a few tested jars of homemade apple jam and juice. Patulin has been shown to be carcinogenic in animals, but its role in causing human disease is not all that clear. It is also difficult to assess the actual health risk from consuming moldy jam or jelly because not all molds produce mycotoxins, and molds which do produce them vary in consistency of production when conditions change some. Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist. The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. "

Should jelly be boiled slowly or rapidly?

Jelly should be boiled rapidly since long, slow boiling destroys the pectin in the fruit juice.

Can I make a double batch of jelly?

NO. If a larger quantity of juice is used, it will be necessary to boil it longer thus causing loss of flavor, darkening of jelly, and toughening of jelly.

Why is my jam too runny?

The following can cause soft jam: overcooking, processing too long, too little pectin, incorrect proportions of sugar and juice, undercooking, insufficient acid, or making too large a batch at one time.

Could you tell me why my JAM is thicker then the store bought?

The natural pectin content of fresh fruit varies, so it is possible the the variety of fruit that you used has more natural pectin, making it thicker. But there's an easy answer - just add less pectin next time. You'll have to experiment to find how much pectin makes the consistency you like. Most people seem to like their jam thick, so you may to need to only use 3/4 of a pack of pectin per batch.

I made some raspberry jam about 3 weeks ago and I noticed about 6 of my jars did not set properly. They are very runny! With this amount of time that has gone by can I re-do the jars again?

Yes, you can remake the jam later. 3 weeks isn’t so long, so the quality shouldn't be diminished by much. - just see this page for directions: [link to www.pickyourown.org]

Why is my jelly soft?

The following can cause soft jelly: overcooking the fruit to extract the juice, using too much water to extract the juice, incorrect proportions of sugar and juice, undercooking causing insufficient concentration, insufficient acid, or making too large a batch at one time.

Can I use frozen fruit to make jams?

Absolutely! I usually freeze a dozen quarts of strawberries after I go picking! I wash them, hull them and slice them in half, then freeze them in heavy-duty Ziploc freezer bags (squeezing as much of the air out as I can, or using a vacuum FoodSaver and the vacuum bags. That way I can use those strawberries together with fruits that I pick later in the season, like blackberries, raspberries and blueberries to make mixed berry jams. You can use the frozen (without added sugar) fruit just the same as fresh. Just defrost them right before you use them.

I have a question about canning and Making Jellies. I am making Pear and grape jelly from the fruit we grow and I use a pressure cooker! Could this be why my jellies are not setting up? I make my jelly and Put the cans into the cooker until it hits 220 Degrees and take it off the stove. Could I be over heating the pectin so my jellies will not set correctly?

Probably – they’re being exposed to too much heat for too long; I’d expect the pectin is breaking down. Just leave the valves open and use the pressure canner as a water bath canner!

Can anyone tell me why my jelly sometimes has bubbles in it after it has cooled down?

Bubbles are trapped air or water vapor. When the jam is boiling, the bubbles rising from the bottom of the pan and air mixing at the surface become mixed in the jam. If the viscosity of the jam is high enough, the bubbles cannot break free. The foam produced is the portion that has the highest viscosity - this is when we suggest to skim off the foam. Many people add 1 teaspoon of butter or margarine to the jam before they start to cook it. This helps prevent the bubbles from forming. Exactly why, I can't tell you (it's been too many years since my fluid mechanics class in chemical engineering) - it probably has to do with disruption the surface tension or hydrophilic bonding; but the point is, it seems to work. Another method is to allow the jam to sit undisturbed for about 5 minutes after you remove it from the heat, then skim off the foam and jar the remaining jam and process it in your boiling water bath.

I just picked a boatload of wild raspberries, which are now in my freezer. Do I need to remove the seeds? If so, how do i go about doing that? The seeds are so small!

Yep, the seed-to-fruit- ratio is especially high in the wild berries. I just made a batch of seedless raspberry jam yesterday. The easiest way to de-seed them is to use a food mill with a fine screen (they pass through the standard manual Foley food mill). The Villaware and Roma brands have a fine screen that works – see this page: [link to www.pickyourown.org] They’re more expensive than a Foley food mill, but they come with screens of different sizes, you can add a motor later to them, and they’ll work to make applesauce, fruit butters, spaghetti sauce and seedless jams / jellies.

Other Problems and troubleshooting jellied products


What do I do if there's mold on my jellied fruit product? NCHFP
Why did my jellied fruit product ferment, and what do I do? NCHFP
What happens if my jam or jelly doesn't gel? Remaking cooked runny jam or jelly instructions can be found on this page
Ingredient Problems in Jelly and Jam N. Dakota State Univ.
Common Problems in Jam and Jelly Making N. Dakota State Univ.
Soups and Chili
I've what may be a dumb question, but since my wife's kids have left home and our recipes are for a much larger family it has occurred to me that I could immediately can the leftovers after a meal. I'm talking soups and my chili here. Do I have to pressure can them since they're already fully cooked, or can water bath them?

Well, it’s not that simple. There are many other factors that affect the viability of botulism and other dangerous bacteria. The spores are very heat resistant and are airborne. This means two things:

1. Not all foods can be safely canned at home, regardless of the method, equipment or recipes used and

2. Of those foods that may be safely canned at home, you should stick to tested, approved recipes. Many of the recipes floating around the internet have not been tested by any university’s food lab and may not (more often are not) safe.

All of the canning recipes I post are closely based on the USDA and lab-tested recipes. Generally speaking, I don’t think I’d take a risk canning leftovers, unless I was doing so as part of following an approved canning recipe. And for better flavor, you’d generally do better freezing than canning leftovers anyway.

However, having said all this, there are some very good and general tested recipes for canning soups and chili. I think it will offer you enough flexibility to meet your needs! See this page: [link to www.pickyourown.org] And yes, it does require a pressure canner (remember the airborne spores can re-contaminate right up to the second you close the lid (and trap non-sterile air with spores inside)

Meats
Should giblets of chicken be canned in the same jar with chicken?

No. Their flavor may permeate other pieces of chicken in the jar.

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Is it safe to can meat and poultry without salt?

Yes. Salt is used for flavor only and is not necessary for safe processing.

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Why is it necessary to remove as much fat from meats as possible before canning?

Any fat that gets on the rim of the canning jar can prevent an airtight seal. Excess fat in jars makes it easier for the fat to climb the sides of the jar and contaminate the seal.

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Can I get directions for canning my Brunswick stew at home?

Recommendations for canning Brunswick stews at home have not been scientifically determined. These are low-acid mixtures which could support the growth of bacteria that cause botulism, so a process cannot be estimated or made up. It must be a tested process known to kill these bacteria in this product. In addition, the recipes for Brunswick stew vary and a process would have to be developed through scientific testing for each variation. No directions for this product are available at this time. It is best to freeze Brunswick stews.

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Home canning baby food
I was considering canning food for my baby. I read your site and I saw that you canned for your child. Is it ok to puree the vegetables and fruit first before you can it? What size of jar did you use for the baby food?

Yes, in almost all cases it makes no different if you puree. The only exception I know of is pumpkins and squash, which have only been tested by the USDA as cubed, not pureed in a home situation. If there are any other exceptions, I'll not them in the specific directions or recipe.

You can use any size jar, as long as it is a ring and flat lid type (the Ball/Kerr/Mason type). The jars go as small as 4 oz, but then the price per ounce of canned food becomes higher, so I usually use pints or half-pint (8 oz) jars. Something that I know will be eaten quickly, and can stored in the fridge for a few weeks, like applesauce, I’ll do in quart jars.

What foods make the best candidates for home preserving as baby food or for children?

I've found applesauce is one of the best candidates because it is easy, needs no additives of any kind, is very economical, stores up to 2 years and children love it. Homemade tomato products, like spaghetti sauce, are similarly good.

Fruits and jam, of course are also popular for children. You can add a spoonful of jam to plain yoghurt as a healthy food for small children, too.

Frozen corn and peas from the garden are very popular with my kids, as they are much sweeter than store bought.

Canned figs and peaches are popular and easy for older infants just starting on solids; pureed for younger.

Miscellaneous Questions
If canned foods have been frozen during storage, are they safe to eat?

The answer is, yes, they are safe, as long at the seal remained intact. The quality may suffer; freezing usually ruptures cell walls of plant matter, so canned beans would probably be more mushy, whereas applesauce would be relatively unaffected. However, the key is to ensure that the seal on the jar hadn't been broken. When water freezes, it expands, so if the jar froze completely, it is very likely to have pushed the lid out. Obviously, with Ball/Kerr lids, it is easy enough to test the seal by seeing if the lid flexes (clicks in and out) when the jar is completely thawed again.

Why do canned pears and some other fruit I can, sometimes turn pink?

Oxidation may cause foods to darken at the tops of jars. Oxidation is from air in the jars or too little heating or processing to destroy enzymes. Overprocessing may cause discolored foods throughout the containers. Pink and blue colors sometimes seen in canned pears, apples, and peaches are caused by chemical changes in the coloring matter of the fruit. Iron and copper from cooking utensils (or from water in some localities) may cause brown, black, and gray colors in some foods. When canned corn turns brown, the discoloring may be due to the variety of the corn, to stage of ripeness, to overprocessing, or to copper or iron pans. Packing liquid may dissolve coloring materials from the foods.

Darkening of foods at the tops of jars may be caused by oxidation due to air in the jars or by too little heating or processing to destroy enzymes. Overprocessing may cause discoloration of foods throughout the containers. Pink and blue colors sometimes seen in canned pears, apples, and peaches are caused by chemical changes in the coloring matter of the fruit. Iron and copper from cooking utensils or from water in some localities may cause brown, black, and gray colors in some foods. When canned corn turns brown, the discoloring may be due to the variety of corn, to stage of ripeness, to overprocessing, or to copper or iron pans. Packing liquid may dissolve coloring materials from the foods. The use of plain tin cans will cause some foods to lose color.

Source: U.S.D.A. 1976. Home Canning of Fruits and Vegetables. Home and Garden Bulletin No. 8. (Issued February 1965, Slightly revised May 1976). United States Department of Agriculture, Washington, D.C.

Is it safe to eat discolored canned foods?

The color changes noted above do not mean the food is unsafe to eat. However, spoilage may also cause color changes. Any canned food that has an unusual color should be examined carefully before use.

U.S.D.A. 1976. Home Canning of Fruits and Vegetables. Home and Garden Bulletin No. 8. (Issued February 1965, Slightly revised May 1976). United States Department of Agriculture, Washington, D.C.

Canning Baby Food at Home


A big advantage of home-canned and home-frozen baby foods is the absence of food additives, preservatives, pesticides and other chemicals.

Since fresh foods and unprocessed foods are almost always better (more nutritious) than anything process or even cooked, I use the following hierarchy:

1. grow my own fresh fruits and vegetables
2. pick my own fresh fruits and vegetables from local farms
3. store fruits and vegetables in a cool dark place like the basement or garage
4. freeze fruits and vegetables
5. can fruits and vegetables
6. store-bought fresh
7. store-bought frozen
8. store-bought canned or otherwise processed

You'll find that a number of vegetables you can grow can just be stored in a basement - like sweet potatoes, onions, potatoes, winter squash (butternut, Hubbard, acorn, etc.) They'll keep for months - up to a full year under the right conditions. That's better than freezing or canning.

Some vegetables, especially low acid vegetables (which is most acid from tomatoes and anything pickled) require a pressure canner (see this page for models) to ensure they are safe.

AAside from those tips, any of the canning recipes on the website will for just the same! My baby's favorites were the applesauce, apple butter, a touch of homemade jam in yogurt, spaghetti sauce, canned or frozen beets, corn, peas and carrots.
political correctness is a doctrine.... fostered by a delusional, illogical minority...... and rabidly promoted by an unscrupulous mainstream media; which holds forth the proposition that it is entirely possible to pick up a turd by the clean end.





GLP