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Canning
Just found this video from Melissa Norris about canning and thought it would be a great addition. 😉
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22 Replies
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I think they are “A” source of information, but far from the only source. There is a lot of money, science, intellect, etc behind them, but the same can be said of many “Health Care” corporations, entities and personnel (I’m an RN), and I have to say, the more I know, the less I trust, any of them.
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I hear ya’, same here and she even mentions those very points, but I thought it is a great general knowledge video about the history of canning.
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Right! The usda is a “guide ” for those just learning about canning. Those of us like myself going back 4 generations of have never even looked at the usda guidelines lol. I don’t even like the name “usda” when talking about canning bc the USA is not the only country that cans. We are a nation of abundance that we often times take for granted but you have people in other countries canning differently for actual survival and is a necessity where here in the USA is more like a “hobby”. I guarantee if we were truly canning with a survival mindset (no stores..no money) we would be like my great grandparents in the depression canning anything they could put up! I will tell you first hand you CAN can pumpkin puree even though the “usda ” Says you shouldn’t 😂 along with many other things but for those just starting out it can be used as a guide, just remember the USA isn’t always right about everything. My great grandparents always said “if someone else makes it..so can I” 😉
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I do find it a bit odd (not really), that when it comes to home food preservation, the powers that be are so concerned about mitigating any and all possible danger, the criterion being, if it’s even mildly possible it could be dangerous, ban it, while at the same time re: all the chemicals and “-cides”, its assumed safe until there is enough overwhelming evidence to the contrary, which of course never appears until enough profits have been made and after the patent protections expire.
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It’s more about fear and control
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You got that right!
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Yes, I know, I know, I know. . .
What we’re doing is more likely called rebel canning. Yes, I can zucchini and never “caned “ jellies and jams until I came to the states.
It’s all to their own fancy.
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have you seen the YouTube channel Make it Make? Very enjoyable and informative ‘rebel’ canner. I’m new here, so perhaps she was mentioned in another thread here: she did cause quite a stir!
I myself am new to canning, but have probably watched 100 videos. Started by just water bathing some jars of water to see how the lids worked (lids still holding), then tried ‘Amish’ waterbathing raw-pack chicken (3 hours at rolling boil). Four quarts, and I did open one the next day and it was very good. However, all the lids popped after about a week in the pantry. Bummer.
I did have my first canning success the other week with salsa verde using tomatillos from my garden, two quarts. Tasted good before canning! Lids still holding firm!
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Glad your having success. Everyone has fails but you’ll get better and more confident!😉
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This reply was modified 2 years ago by KramitDreams.
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This reply was modified 2 years ago by
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Thx!
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Yes, I saw the video, where she interviewed Susi (the Amish lady). I’m going to try canning her way for the potatoes.
For the longest time I only had a water bath canner and only recently got myself a pressure canner and honestly, I don’t think I’m ever going back. It is so much quicker. 👍
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Yes, boiling for 3 hours was tedious! But those waterbathed potatoes looked fantastic, right???
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Yes, they absolutely did and you can never have enough potatoes.
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II’ve been canning a lot more the last couple of years, and got a pressure canner this year, and have go e a bit crazy, in a good way I think! I also consider myself a ‘renegade canner’, and while I do try to keep it safe, like not doing low acid foods in a water bath, I do also realize that before pressure canners, thats what folks did, and most were completely safe, and healthy. Dare I say, probably healthier than we are now, but thats another subject. I have canned butter this year, and it worked great! It doesn’t stay fresh at room temperature as long as a stick of butter does, so I keep it in the fridge when I open a jar, but it is nice to know it can be done. I look forward to experimenting with all kinds of things, now. Except cucumbers. I canned 43 jars of different pickles and relishes, etc, from a 2×2 bed we had, which I never thought would produce that much! Even after trading and giving some away, I think we have enough for a couple of years, so I might not grow cucumbers next spring haha.
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I can’t wait to get a pressure canner and give it a go!
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Just a tip, whatever pressure canner you get, make sure you order an extra seal and pressure gage, you never know and with the supply chain braking down, it may save you some trouble later.
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Yes, for sure something to think about and plan for !
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I ordered extra handles for my canner also, just to be sure.
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Assuming you have no basement for storage, 40C (ca 110F) is way too high for long term food storage. But considering that most of the canning is done in late summer/early fall and food storage is mainly for the winter/colder months, I would definitely pressure can several foods.
Maybe you have a room/closet without a window, those should maintain somewhat lower temperatures and if you could add some form of dehumidifier would helps keep temps lower as well. Maybe you could also add a heavy curtain in front of the door to insulate the closet from the rest of the house.
It would definitely be worth a try.
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That’s pretty hot. Surely that’s not the temp inside your home. Or are you planning to keep the canned food outside? Either way I would store the food inside your house in a dark spot like pantry or closet. If that’s not an option I would recommend digging a root cellar. It doesn’t have to be real big. Just the size of a large pantry.
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I know this post is old but thought I would reply. They didn’t have ac back in the early days of preserving food. I had sealed jars after sitting in a storage shed for a year. As long as the jar is sealed the food is safe. I have meat on the shelf I did in 2021 and it’s perfectly safe to eat. Just get a book for canning to make sure you can it for the proper amount of time. I don’t follow the recipe in the books but they do help inspire me sometimes. I started with ground meat to see if we liked it. If you don’t like the end product you won’t eat it.
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👍
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