Canning thread

We have done salsa, tomatoes, pasta sauce, pickles, beets, peaches, spiced apples and even a cinnamon cream syrup, but my wife always pumped the brakes on any more and I bring it up every year. I've always wanted to get more self reliant for times just like these and Mama Bear is finally coming to the dark side about home prepping more food security. Curious how much she will expand our canning this year! Finally does anyone have some canned rhubarb recipes that you care to share?

 

Another great resource is the library for canning books as well as websites devoted to canning. Marshel54 is right about the acid/non-acid foods. Just think about the acid level in the food and go from there. I find that fruit does better water bath canning as it doesn't get overcooked. Start simple - cherries will be coming out soon. they can be canned with pits or without. Look for sales on tomatoes. Again canned with or without skins or make them into sauce.

 

I cut the drumstick from the thighs. got 2 quarts of drumsticks canned. Deboned the thighs and cut them up into chunks. I got 6 pints out of them.
The quarters had some of the backbone attached. Took the thigh bones and back bone parts and made broth. I got 3 1/2 quarts which I froze. Tasted real good and can't wait to use some.
I also froze up 4 packets of 2 each of them whole.
Would of thought that I would have gotten more from 20lbs but not bad for $7.90 after all.
Figure I got at least 12 meals, not including the broth, out of it.

 

Sounds successful. Deboning would allow the meat to pack tighter in the pints. You didn't think of canning the stock so you could use it without thawing?

 

It had definitely crossed my mind and probably should have . I spent the previous day cutting, packing and processing the chicken and didn't feel like babysitting the canner all afternoon. I just couldn't find that sweet spot that would just maintain pressure.
By the way we had chicken and noodle of mash potatoes last with some left over broth and a pint of chicken that I didn't want to trust. It was great.
Awe my shoulder hurts from patting my back.

 

It is very hard on an electric stove to find that sweet spot. After I bent the last stove so everything ran to the center, I now use a propane camp stove and it is easier to finesse the pressure. the longer the cooking takes, I find you have to keep turning the heat down. I prefer cooking with propane anyway.

 

My wife and I kicked off our 2020 garden canning today by putting up 11 pints and 7 half pint jars of mixed berry preserves (black raspberry, strawberry, rhubarb).

 

Lots of maple syrup put up back in late February or early March. Not processed in a water bath, but it went into the jars around 200 degrees and all sealed well. I made more than what is here.

 

My pressure canner comes in the next day or two. Wife is appalled at the prospect of eating canned meat. Kids are excited for pickles. They love cucumbers so much they eat the peels my wife takes off and prefer them. [score!]. My son likes a whole crunchy dill.

 

I don't bother peeling cucumber. Lol

 

Neither do I, unless it’s extremely tough. what’s crazy to me is these are even sometimes hothouse cucumbers with non- waxed peels that are so thin you can’t tell it’s there that my wife buys. Weird wild stuff. She has food texture issues.

 

We are experiencing a shortage of canning lids here. Store shelves are bare from people doing more canning and hoarding canning supplies. Anyone else seeing this in their area?

Luckily I had been stocking up for years by always buying some lids when out for other things, and sometimes buying a lot when we see them on sale. Once gardening and hunting season canning is over I am going to start stocking up again come late winter.

 

Our local hardware store can't get them or jars bigger than tiny jelly jars. I have some, but not enough.


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Same here, at least at walmart. They only have some of the cute design little jars, some that are probably half gallon, and tinted jars. Ive been trying to find some wide mouth lids but no dice. Not doing much canning this year, just some fridge pickles. Was going to try canning deer meat this season, we'll see whats available by then.

 

hovlandhomestead yep same here in central Indiana. I always look at the canning supplies no matter what store I’m in, shelves are almost bare! Luckily, like you, I have plenty stocked up to make it through this canning season. Just did a batch of pickled banana peppers last night. I plan to restock my supplies after the season is over.
~Lissa

 

Three stores and no lids to be had. I did manage to find some pint jars with lids. My wife found a box of lids while thinning out some of the old canning cupboard.

 

In a typical year I can 60 quarts of tomato sauce; 12 quarts pickled beets; 12 quarts cucumber pickles; 12 -24 pints dill beans; 12-24 pints zucchini relish; 12-24 pints of jam; 12-24 pints of venison; 12-24 pints of fish.


Right now I have about 200 wide mouth and 200 regular lids.

I am planning to build up to a three year plan for lids by this time next year.

 

Three weeks ago I bought some lids at Save a Lot, they had a ton I can stop tomorrow and ship you some if needed.

 

hovlandhomestead, what is this zucchini relish you speak of??

 

It is great on savory foods such as burgers, hot dogs, brats, sandwiches, eggs, fish, etc..

Shred up a bunch of zucchini, some onion, carrot, green and/or red bell peppers with a food processor. I also often add a habanero.

Mix in two to four tablespoons of canning salt - depending on size of batch. Let this sit for several hours on a large bowl. Drain off all water. Rinse well with cold water.

Make a brine with equal parts vinegar and sugar (for less sugar you can mix 5 cups vinegar to 4 cups sugar); 1-2 tbsp canning salt; 1 tbsp celery seed; 2 tbsp mustard seed. Bring to a boil. Add veggies and cook together for 10 minutes.

Process in water bath canner for 30 minutes in pint jars.

I often also make an end of season relish in fall by substituting green tomatoes for zucchini. This is a deer camp favorite.