View Full Version : canning
trlcavscout
01-05-2014, 20:10
My grandmother was the canner of the family but can no longer do it so here I am. What is the best and most economical setup? I don't want to spend a fortune but what is the best budget minded canning set up?
Pressuring canning with jars, or using actual cans like HBRAleatherneck does?
trlcavscout
01-05-2014, 20:32
With jars. What does HBAR do?
jerrymrc
01-05-2014, 20:35
I know nothing.[Flower] If you do a little search here you should find what you need.
blacklabel
01-05-2014, 20:38
With jars. What does HBAR do?
Dry goods in #10 cans.
Dry goods in #10 cans.
Process dry goods in the oven.
I have a Presto 23 quart for pressure canning (< $100)
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_3?ie=UTF8&qid=1388979538&sr=8-3&keywords=presto+pressure+cooker
I got one of those enameled pot canners for boiling water bath canning from walmart or Ace Hardware. If you get the pressure canner you can use it for both.
Get the "Ball Blue book of Canning" It has never let me down.
http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702
It has recipes and also tells you the basics and how much you need to adjust for high altitude and why.
I've been canning for 20 years.
Rooskibar03
01-05-2014, 23:01
I have a Presto 23 quart for pressure canning (< $100)
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_3?ie=UTF8&qid=1388979538&sr=8-3&keywords=presto+pressure+cooker
Get the "Ball Blue book of Canning" It has never let me down.
http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702
It has recipes and also tells you the basics and how much you need to adjust for high altitude and why..
i have the same canner, just did another 10lbs of Zaycon beef today.
http://i298.photobucket.com/albums/mm251/cmuthard03/ce5e996e27d348d6d53a4906f6396c48_zps4576ec3e.jpg
Just don't use an outdoor turkey-fryer burner to heat the canner. Don't ask me why I know.
...other than it says in the directions which I promptly threw away after opening the box.
i have the same canner, just did another 10lbs of Zaycon beef today.
http://i298.photobucket.com/albums/mm251/cmuthard03/ce5e996e27d348d6d53a4906f6396c48_zps4576ec3e.jpg
How is that Zaycon meat?Im trying to pick anything descent and cheap to stockup on for canning meats.When doing hamburger do you brown first?I have not did HB yet.Right now Im getting jars 16oz from amazon for 37.00 for 48 or 4cases shipped to the house.You guy know a better place?
I have a Fagor 8 qt pressure canner. I have canning supplies, but haven't tried canning yet. I'm concerned about the weighted pressure valve. I assume it is for sea level and not this altitude. How can I find out? Should I just try and contact the company and order a new one? My mom has had this pressure cooker for 20ish years and gave it to me.
Rooskibar03
01-06-2014, 10:23
How is that Zaycon meat?Im trying to pick anything descent and cheap to stockup on for canning meats.When doing hamburger do you brown first?I have not did HB yet.Right now Im getting jars 16oz from amazon for 37.00 for 48 or 4cases shipped to the house.You guy know a better place?
Very good beef. 97/3 and when I drain it there is almost no grease. I brown it with salt, pepper, garlic and then throw a bullion cube in the bottom of the jars. Fill with beef and then hot water.
I have a Fagor 8 qt pressure canner. I have canning supplies, but haven't tried canning yet. I'm concerned about the weighted pressure valve. I assume it is for sea level and not this altitude. How can I find out? Should I just try and contact the company and order a new one? My mom has had this pressure cooker for 20ish years and gave it to me.
When I bought my PC I took it out to the Jeffco fairgrounds CU Extension office and had then test the gauge. It's 10 bucks but I know the pressure is right.
There are lots of places that check pressure guages, most places like Amerigas that sell different gasses under pressure, Welding Supply places, etc should be able to test your guage.
When I was at Costco yesterday I didn't see any Ball jars for canning. They move them around or they finally sold out. Glad I got a bunch when they could be found.
Great-Kazoo
01-06-2014, 11:21
I have a Fagor 8 qt pressure canner. I have canning supplies, but haven't tried canning yet. I'm concerned about the weighted pressure valve. I assume it is for sea level and not this altitude. How can I find out? Should I just try and contact the company and order a new one? My mom has had this pressure cooker for 20ish years and gave it to me.
The gauge is measuring the pressure of the internal not external. You have 0 at rest and pressure climbs as time/temp increase. 20 lbs of pressure / PSI is 20lbs of pressure.
When I was at Costco yesterday I didn't see any Ball jars for canning. They move them around or they finally sold out. Glad I got a bunch when they could be found.
I have enough empties that I can wait until seasonal sales at Walmart or Ace Hardware or any other place. I also sometimes have luck at thrift stores.
The gauge is measuring the pressure of the internal not external. You have 0 at rest and pressure climbs as time/temp increase. 20 lbs of pressure / PSI is 20lbs of pressure.
In the book they recommend slightly longer cook times for our altitude. Should I be able to follow that and be good to go?
jerrymrc
01-06-2014, 12:52
In the book they recommend slightly longer cook times for our altitude. Should I be able to follow that and be good to go?
For pressure canning it is more pressure. For water bath it is more time. Your type of canner with the wiggler should have 10-15 lbs on it. Use the 15lb setting for up here.
That's the thing Jerry, I can't adjust it and I assume it came with the 10lb. Do I need the 15lb before attempting to can?
sellersm
01-06-2014, 13:00
I've heard that canning isn't as effective for long term storage as dehydrating, due to the altitude here. Any thoughts?
That's the thing Jerry, I can't adjust it and I assume it came with the 10lb. Do I need the 15lb before attempting to can?
Yes, Don't play around with botulism. http://www.foodsafety.gov/blog/home_canning.html
It is rare, and if you follow the theories and rules while canning it is really hard to get. Like:
- Always process the full extent of the recipe (including altitude adjustments)
- If the pressure dips below the minimum (IE: 15 lbs), I always restart the clock.
- The design of the jar and lid helps you know if a food is bad.
If jar "pops" while being stored... throw contents out.
Don't store with rings screwed on, it may prevent a lid from "popping" and indicating bad food.
Don't stack jars, this may prevent a lid from popping, indicating bad food.
look and smell, if a food smells bad when opening throw away.
- Bring food up to boiling before serving whenever possible.
- The botulin (sp?) toxin is neutralized with heat, so even if there is a very very very very minute amount after all your precautions and the lid does not pop, the botulizm organizm should be made dormant again at 210 (or lower at our altuitude) and the boiling neutralizes the toxin that the organizm makes.
I've heard that canning isn't as effective for long term storage as dehydrating, due to the altitude here. Any thoughts?
I have successfully eaten items over 5 years old up here (water bath canned jelly/pickles, and pressure canned chili and beef stock) and it tasted like canned food.
The reason why you need higher pressure here is that it takes more pressure to get the contents of your canner to the temperature where the Botulism organism dies. You cannot kill it with just boiling water, it goes dormant. Water boils at a lower temp here, therefore it never gets above lets say 205 degrees. In order to get it to 240 degrees you need to put it under pressure. It just takes more pressure to get the water to 240 degrees here than at sea level.
Ohhh and OP, if you want to get REALLY cheap with canning you can get reusable lids! I have never used them, and have heard mixed reviews... but perhaps it is worth a try.
http://www.reusablecanninglids.com/
jerrymrc
01-06-2014, 15:59
That's the thing Jerry, I can't adjust it and I assume it came with the 10lb. Do I need the 15lb before attempting to can?
Take a closer look. they come in two styles, round and tree. The round one has 3 holes and the tree type one should be in 3 pieces. If it is only a tree type and is solid those are used for most canners that have a dial gauge as well. They are set to start relieving pressure @15 lbs so the real blow off does not go.
Post a couple of pics.
...The round one has 3 holes and the tree type one should be in 3 pieces. If it is only a tree type and is solid those are used for most canners that have a dial gauge as well. They are set to start relieving pressure @15 lbs so the real blow off does not go.
Like when you try canning with a turkey-fryer burner.
I have seen some like jerry is describing. The round one is a cylinder with 3 different positions around the rounded edges? Each corresponding to a different pressure.
38997
My grandma had an old one with just a weight and no guage... She said she could tell the right temp by the sound it made.
jerrymrc
01-06-2014, 16:57
My grandma had an old one with just a weight and no guage... She said she could tell the right temp by the sound it made.
Like when you try canning with a turkey-fryer burner. I KNOW that got your attention.[LOL]
Most of the single ones were actually 3 in ones. I have seen many that after a few batches do not just fall apart and people never knew. a true one piece solid will start its dance at 15 lbs. And yes they have a particular sound. The 3 piece with all intact are 15 lbs. This was to insure that you got enough pressure no matter what since 15 psi is good to 10000'.
Here are my two cheat sheets I hand out in my canning class. 3900939011
I KNOW that got your attention.[LOL]
Class??? Do you still do those? Are there free samples? When's the next one?
Ohh it did alright. The bottom of it bowed out and became round just before it blew... good thing I was outside. Everything on the inside of those cans was on the outside and all over the porch overhang... yeah so not fun.
Lesson learned, if you are using high enough BTUs on an aluminum pot, it actually makes it malleable enough for the inside pressure to affect it. I only got like $10 in aluminum recycling money for it. BOO
jerrymrc
01-06-2014, 17:40
Class??? Do you still do those? Are there free samples? When's the next one? I need to do another one. I will see about march-april time frame. The last one was a combo class that included Mylar storage as well.
I canned 12 jars of plum jelly, 15 pints of salsa, 9 pints of Yukon gold potatoes and 8 pints of green beans.
Keep an eye on the sales at Sprouts- you can really get some good deals.
One thing- don't use the canning lids or jars from Walmart under the "Mainstay" brand. They're crap, and won't hold a seal.
clodhopper
01-26-2014, 11:43
I use the mainstay stuff all the time, no problems. Make sure you aren't overfilling the jar as the contents will spooge into the seal area during process and prevent a good seal. But that issue can flaw up any brand lid.
Rooskibar03
01-26-2014, 12:36
I canned 12 jars of plum jelly, 15 pints of salsa, 9 pints of Yukon gold potatoes and 8 pints of green beans.
Keep an eye on the sales at Sprouts- you can really get some good deals.
One thing- don't use the canning lids or jars from Walmart under the "Mainstay" brand. They're crap, and won't hold a seal.
Talk to me about potatoes. I always end up tossing half a bag because we don't use them that often and they rot. Can you only do yukons or can small reds be done as well?
You can preserve pretty much anything.
For most veggies, I just packed the sliced/diced/whole veggie in the jar (wide mouth jars work good for long veggies) add water to recommended headspace, and about 1/4 teaspoon of salt in each jar, and process them. I don't have my book handy so I couldn't tell you the exact processing time.
Edit:
Ball Blue Book of Canning says:
Boil quartered potatoes for 10 minutes.
Add 1/2 teaspoon of salt per packed pint jar and ladle hot boiling water into hot/sanitized jars leaving 1 inch head space.
Pints process 35 minutes/quarts 40 minutes at 10 pounds pressure (15 up here at altitude)
FYI, for hot/sanitized canning equipment, I usually run the jars/ring/canning utensils through the hottest or "sanitize" dishwasher setting with no soap/rinse agent.
Talk to me about potatoes. I always end up tossing half a bag because we don't use them that often and they rot. Can you only do yukons or can small reds be done as well?
I'm so proud that I was able to can them! Mine were always rotting away before I could use the whole bag.
We have diabetic issues in the family so we use the lower-starch potatoes, such as Yukon Golds or the Red Skinned varieties.
I peeled them and cubed them, and pressure-canned them in pint jars. Easy-peasey!
I missed the middle of this thread with the picture request. I happened to take some tonight as I was emailing Fagor. My unit was made in 2/1993 according to the date on the bottom.
https://lh6.googleusercontent.com/-S-RB7BYC6J0/UudA0ftE__I/AAAAAAAAH3A/CynHMFWuQms/w999-h562-no/20140127_223157_Richtone%2528HDR%2529.jpg
https://lh5.googleusercontent.com/-fZ998Ce3rGM/UudA8tKIQoI/AAAAAAAAH3M/dUhk_HENDno/w999-h562-no/20140127_223231_Richtone%2528HDR%2529.jpg
There are two settings, pushed on all the way to build pressure, and pulled up to the groove to relieve pressure without taking all the way off.
https://lh3.googleusercontent.com/-_52YnQNn1wI/UudIhe13seI/AAAAAAAAH5o/gYhJaY8iDkY/w999-h562-no/20140127_230348_Richtone%2528HDR%2529.jpg
https://lh3.googleusercontent.com/-0QQu82bP8pI/UudId0HPogI/AAAAAAAAH5E/Td64x3FxFaE/w999-h562-no/20140127_230408_Richtone%2528HDR%2529.jpg
https://lh5.googleusercontent.com/-BzfnLy5HwJA/UudIe8vJC1I/AAAAAAAAH5Q/QGgafiehUAg/w999-h562-no/20140127_230421_Richtone%2528HDR%2529.jpg
Prehaps the other side is adjustable? I believe that is the safety release though. It has four evenly spaced holes.
https://lh6.googleusercontent.com/-KhP8qOJRCZc/UudIq4Ea4QI/AAAAAAAAH50/lDbgVvRl_co/w999-h562-no/20140127_230528_Richtone%2528HDR%2529.jpg
Bump for day crew.
Looks like the other side is the safety blow out or it could be the indicator for pressure, some cookers have an indicator that pops up or does something when it is at cooking pressure. I haven't used one of those before, looks like it may just have one pressure setting.
Looks like it may be part of the classic model.
http://www.fagor.com/web/international/catalogo-de-productos/catalogo-pi-fagor/Kitchenware/cookware/Pressure-cookers/CLASSIC-LINE-RANGE-4-6-8-10/detailConjunto/11206#3
You can download the instruction manual there. The pictures look like what you got.
Thanks, I'll look when I get home. That safety valve defonitely doesn't do anything.
It looks like that may be a pressure cooker mainly created for cooking. Without knowing at what pressure that regulator of sorts releases pressure (I looked at the manual and it doesn't say) to maintain a certain pressure I probably would not use it for canning.
The safety valve (what I think it is) probably blows out at 20 psi or something kinda like mine. Except I have just a rubber plug that is in the lid of mine. (And when it goes, it got my attention!)
The manual I was looking at, has some recipes in the back. Of course the englisgh version of the instructions are in back as well.
It is advertised as a Super Cooker pressure fryer. I have the cook book and it just lists longer cook times for altitudes and says the recipe book is only for that cooker. I know I can cook white rice in 8 minutes though.
That makes sense it looks like a small version of a pressure fryer at a grocery store I worked at when I was a teen.
Rooskibar03
01-28-2014, 18:54
Just opened my first batch of chicken from October. Tastes just like something you'd get at grocery store in the can, ie like tuna. Was tasty, moist, and broke apart nicely.
Zaycon chicken sale is next month so I just ordered 40 pounds to can up when it arrives. 74 bucks for 40lbs of awesome chicken breasts, can't beat it.
Just opened my first batch of chicken from October. Tastes just like something you'd get at grocery store in the can, ie like tuna. Was tasty, moist, and broke apart nicely.
Zaycon chicken sale is next month so I just ordered 40 pounds to can up when it arrives. 74 bucks for 40lbs of awesome chicken breasts, can't beat it.
YUM! and that is a real good price
Just opened my first batch of chicken from October. Tastes just like something you'd get at grocery store in the can, ie like tuna. Was tasty, moist, and broke apart nicely.
Zaycon chicken sale is next month so I just ordered 40 pounds to can up when it arrives. 74 bucks for 40lbs of awesome chicken breasts, can't beat it.
Me too!
I also got in on the pineapple sale at King Soopers, so I'll have 10 pineapples to chop up and can. I'm going to have to scour yard sales in the spring for more canning jars.
Sprouts has roma tomatoes for .48/lb.
Well, here was the answer to my question. Looks like I'll need to pick up that 23 qt Presto off of Amazon.
On the pressure canning you will have to use the 10lb recipe’s in order to can at that level. Our cookers are good for 1000 feet and only builds to less than 10lbs of pressure. That is the only JV for that brand of cooker.
Well, here was the answer to my question. Looks like I'll need to pick up that 23 qt Presto off of Amazon.
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I love mine. It's really a worthwhile investment.
Well, here was the answer to my question. Looks like I'll need to pick up that 23 qt Presto off of Amazon.
[/FONT][/COLOR]
You will have yours for a lifetime... That is unless you use a burner that is rated way too large for your canner.
two shoes
01-31-2014, 12:36
You will have yours for a lifetime... That is unless you use a burner that is rated way too large for your canner.
We have had a water bath canner about burn through the enamel on our electric stove, our Prestos (2) have been excellent! We use them for pressure canning and pint water bath.
We have had a water bath canner about burn through the enamel on our electric stove, our Prestos (2) have been excellent! We use them for pressure canning and pint water bath.
I used my presto on a turkey fryer burner (later realizing the instructions said NOT to do this) and lets just say I found out what catastrophic failure means.
Yeah if you are getting into the canning thing, I wouldn't even bother wasting money on JUST a water bath canner. Although the big enameled pot comes in handy if you are making a big batch of anything.
I'm out of Quart canning jars, dammit, and I have a house full of pineapple.
When do canning jars go on sale? Who usually has the best price?
Yard sale season isn't for a while yet, and I usually juuuust miss the good Craigslist ads...
I'm out of Quart canning jars, dammit, and I have a house full of pineapple.
When do canning jars go on sale? Who usually has the best price?
Yard sale season isn't for a while yet, and I usually juuuust miss the good Craigslist ads...
I go to thrift stores if I am desperate.
Usually in the spring I'll see sales. Walmart still has em, and I have an ACE neaby that has reasonable prices. The membership places (SAMS/COSTCO) usually carry them during harvest times.
ChunkyMonkey
01-31-2014, 15:31
Local king soopers carry them.. Few bucks more than SAMs club
Sent from my iPhone using Tapatalk
hollohas
01-31-2014, 16:12
Littleton TruValue always has some at fairly reasonable prices. I stock up at Costco anytime I see them there...very good prices. Haven't seen any in a few months there though.
Freezing is usually our first choice for preserving foods but we do a fair amount of canning and dehydrating every year. I have 8 pressure cookers, two of which are 16 qt. Presto units made for canning. We have about 30 cubic feet of full freezer space, including lots of meat, fish, fruits and vegetables.
One of my prep plans is to be able to convert the frozen foods in the event of a long term electric outage event. For that we have several Coleman white gas and propane stoves ready to can the contents of the freezers, along with about 60 quart jars and many smaller ones. I also store enough gas to run the generator to keep the freezers and refrigerators going long enough to do the canning.
It would be a big effort but I think we have enough stored food to live 2 years, if we manage to can it all before the stored fuel runs out (in about 2 months).
BTW, you can usually find canning jars on Craigslist for cheap or free, but make sure they aren't priced higher than new. Don't forget to buy and store jar lids, salt and sugar. :)
clodhopper
01-31-2014, 17:10
I used my presto on a turkey fryer burner (later realizing the instructions said NOT to do this) and lets just say I found out what catastrophic failure means.
There aren't a lot of options for pressure canners. Presto is pretty much the most available. They are all aluminum anyway, so it doesn't matter much. I found a big steel one once, but they were selling for over $1000, so I canned that idea. (see what I did there?)
I run my presto on a propane camp stove (Camp Chef Outdoorsman) with care. My wife has been banned from running the pressure canner as she destroyed one and bulged the bottom on a second. If you are careful, you can use an aluminum canner as is on a turkey fryer or camp stove, but you need to run more water and operate at a low temp. Lately, I run a scrap circle of 1/4" plate steel on my stove under the canner. It takes longer to get up to temperature, but this significantly reduces the risk of ruining your canner.
Why do I use the camp stove you ask? Because I can put that deafening roar of the operating canner outside instead of listening to it.
The camp stove works great with regular water bath canning. I can run two at the same time. And since we are typically canning late summer and early fall, it puts all that heat and steam outside instead of fighting the AC inside. And that leaves the stove top open for food prep.
Yeah, the wife and I can like pros. :)
Don't forget to buy and store jar lids, salt and sugar. :)
One of the first "prep" items I ever bought was six, 1 lb containers of salt from Wal-greens for .50 a piece. Still have 5 full ones. A while back I was offered three 50lb bags of Mortons iodized salt. I gave one of them to a neighbor (who is a "prepper" but reluctantly took it), and I kept two. Now we have 106 lbs of salt. About the only thing I think we have enough of.
One of the first "prep" items I ever bought was six, 1 lb containers of salt from Wal-greens for .50 a piece. Still have 5 full ones. A while back I was offered three 50lb bags of Mortons iodized salt. I gave one of them to a neighbor (who is a "prepper" but reluctantly took it), and I kept two. Now we have 106 lbs of salt. About the only thing I think we have enough of.
That's not enough salt. Do you have sea salt? Ice cram salt? Kosher salt?
Go get more! ;)
That's not enough salt. Do you have sea salt? Ice cram salt? Kosher salt?
Go get more! ;)
Himalayan pink salt! ;)
Eta: Hawaiian red salt!
Himalayan pink salt! ;)
Eta: Hawaiian red salt!
Along with Vinegar (pickling meat is step #1 in red beans and rice if you have meat) I have a couple unopedned cases if kosher salt as that is really the only salt I use. was thinking about iodized salt for the necessary nutrient, but I have enough of that in my other preps for rendering water safe.
hollohas
01-31-2014, 19:27
I use an All American pressure canner. Love that thing. Money very well spent. I will hand it down to my daughter when I die.
ChunkyMonkey
01-31-2014, 20:04
One of the first "prep" items I ever bought was six, 1 lb containers of salt from Wal-greens for .50 a piece. Still have 5 full ones. A while back I was offered three 50lb bags of Mortons iodized salt. I gave one of them to a neighbor (who is a "prepper" but reluctantly took it), and I kept two. Now we have 106 lbs of salt. About the only thing I think we have enough of.
Once you start to preserve meat or fish with salt.. 100lbs of salt is nothing.. That's why its so cheap too. :)
I made Hawaiian Cowboy Candy tonight. Does anyone know how long it should sit to develop flavor, before serving it?
hollohas
02-02-2014, 09:51
Grey - what is Hawaiian Cowboy Candy?
SamuraiCO
02-02-2014, 09:58
+1 for the All American canner. Tattler canning lids. They are reusable and local CO company.
Grey - what is Hawaiian Cowboy Candy?
Cowboy candy is sweet pickled jalepenos; Hawaiian cowboy candy is when you add fresh pineapple for some sweet heat action. I'll post the recipe later today. It's far easier than it sounds, and I've hopefully found a way to make it diabetic-safe. I'll know once I figure how long to let it sit so the flavors blend.
I love mine. It's really a worthwhile investment.
I love ours too. It's quite large, especially for the beginner, or those with limited working space over their range.
I made Hawaiian Cowboy Candy tonight. Does anyone know how long it should sit to develop flavor, before serving it?
I haven't made that Grey, but three months is the typical aging period we use for any sort of fruity spreads.
Okay, here is the recipe for Hawaiian Cowboy Candy:
1 lb fresh jalapenos2/3 cup cider vinegar
1 cup chunk fresh or canned pineapple, without juice
2 cups sugar
2 tablespoons mustard seed
Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load hot sterilized jars with 4 to 5 chunks of pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Remove air bubbles with a rubber spatula or chopstick and refill to headspace if needed. Wipe rims with wet papertowel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints or 5 half pints.
With our elevation be sure to increase the water bath time I minute per 1000' about sea level- and don't begin timing until it is a full boil.
Now, we require a diabetic-friendly option at Casa Grey, so instead of 2 cups of sugar, I used 2/3 c light agave and an additional 1/4 . water.
I used 8 oz. jelly jars and got 6 half pints from the recipe. Depending on how you cut your pineapple chunks and the size of the jalapenos, your mileage may vary.
Note: I used the guesstimation that 1 jalapeno = 1 ounce.
Here's the recipe online. This is a terrific online resource:
http://www.sbcanning.com/2012/04/pineapple-and-jalapenos-hawaiian-cowboy.html
I haven't made that Grey, but three months is the typical aging period we use for any sort of fruity spreads.
Thanks, bogie. That's about how long it took for my jelly to set up.
Cowboy candy isn't quite fruit spread, but it looks like it could beaten straight fro the jar...
Went a little ambitious this weekend. Did two batches of stock. Ended up with half a turkey fryer pot full of Beef stock, and a full turkey fryer pot full of chicken.
This is the first batch of Beef cooling on the counter. I'm going to be up late :-(
40975
clodhopper
02-16-2014, 17:16
I take junk meat ( freezer burned, beef tongues, chicken carcasses, hearts, livers,whatever I can get or have on hand) and cook it down, purée it and can it as dog food sauce. We add it to rice, green beans, carrots and spinach. The mix gets added to some kibble, or straight for elderly dogs.
Anyway, I cleaned out the freezer, cooking down meat over a week and a half. Ended up pressure canning 49 quarts of goo. That will last most of the year.
Doesn't sound too bad, if you had to I suppose you could eat it :-D
clodhopper
02-16-2014, 20:12
Doesn't sound too bad, if you had to I suppose you could eat it :-D
You certainly could. Although I would want to add more seasonings. It only has garlic, so smells a bit strange (flat) but the dogs love it. We started doing this for a dog that had joint issues as a way to get more natural glucosamine and oils in the diet. All the good marrow nutrients. It made such a huge difference we began adding it to all the dogs meals.
if you had bad knees or something, it could certainly help. We make soup (for the two legged family members) with pork necks, ox tails and soup bones. Same kind of idea. Buying beef and pork by the side, you end up with all those parts that usually get pitched. Not many people know how to cook that stuff any more.
I wish I was older before my grandparents passed. They lived through the depression and ate all kinds of things (blood pudding, turtle soup, etc). I would have liked to have learned a lot of that. Instead, I get a reference to something in a book and have to go research it and try to find an oldster who remembers. My mom remembers her folks making some of it, and even more stories about it, but was too young to learn any of it. And of course, as the economy became more robust after WWII, those foods went out of common use and passing the skills on was not done. So my mom did not get the skills either.
You certainly could. Although I would want to add more seasonings. It only has garlic, so smells a bit strange (flat) but the dogs love it. We started doing this for a dog that had joint issues as a way to get more natural glucosamine and oils in the diet. All the good marrow nutrients. It made such a huge difference we began adding it to all the dogs meals.
if you had bad knees or something, it could certainly help. We make soup (for the two legged family members) with pork necks, ox tails and soup bones. Same kind of idea. Buying beef and pork by the side, you end up with all those parts that usually get pitched. Not many people know how to cook that stuff any more.
I wish I was older before my grandparents passed. They lived through the depression and ate all kinds of things (blood pudding, turtle soup, etc). I would have liked to have learned a lot of that. Instead, I get a reference to something in a book and have to go research it and try to find an oldster who remembers. My mom remembers her folks making some of it, and even more stories about it, but was too young to learn any of it. And of course, as the economy became more robust after WWII, those foods went out of common use and passing the skills on was not done. So my mom did not get the skills either.
Nothing gets wasted here. Scraps of the chicken, t-bone scraps, the leftover hamburger that none eats at the end of dinner. all go in the foodsaver in the freezer for stock making day!
I totally hear ya. I think that it is sad I don't have more knowledge from my family than I do. My mom's side of the family still operates a farm in Northern Wisconsin. My grandmother moved to the city and no one was interested in her knowledge. When I was a boy I observed as much as I could without seeming too disinterested with playing outside with my cousins.
It is a shame, a lot of things like my grandma used to say "I never had a gauge on my pressure cooker, you just know it was right by how it sounds." are now lost, you cannot get that knowledge from a book. And you never will.
The only recipe from the depression I got from my other grandparents is hot dog stew. Apparently my dad grew up on it and ran away from home because he didn't want it anymore. He risked life an limb because he could not stand it anymore. My kids cannot get enough of it. LOL
Does anyone use a portable burner or hot plate for canning.
I'm looking at something like this: http://www.amazon.com/gp/product/B000I14C7I/ref=s9_simh_gw_p79_d0_i3?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0NYHP293H0PVD058E2NK&pf_rd_t=101&pf_rd_p=1688200382&pf_rd_i=507846
I'd like to move some of the heat out of the kitchen and have more room to work. I wondered if anyone uses something like this. If so how is it? How many watts do you need, is 1300 too much or too little? This would be used on a Presto 23qt.
Thanks
I have not used one of these... this looks like a good idea. Summer time, it would be awesome to set up a station out in the garage or something to keep the heat out of the house. I have used a turkey fryer burner before, but that was disastrous when I took my eyes off it for a couple seconds.
http://www.restaurantequipment.com/HOTPLATES2.html
The Cresco Restaurant supply store (Right off I225 and 6th avenue) has a few on the website (1500 watt Heavy Duty). A couple hundred more watts than that one. You are probably looking for something a little less expensive though.
But these ones you should be able to actually see in person.
Interesting thread. I'd like to try canning, but the wife doesn't want anything to do with it. Bad childhood memories probably.
clodhopper
04-14-2014, 13:28
So why does she have to be involved? You can do all the canning and all the eating.
:)
My wife likes to water bath can and makes jellies and stuff. I do the hard core and bulk canning, ie pressure canning and bulk water bath veggies. The wife doesn't have a good handle on pressure canning and managed to ruin two canners boiling them dry, so I have henceforth banned her from using it ever again.
So why does she have to be involved? You can do all the canning and all the eating.
:)
My wife likes to water bath can and makes jellies and stuff. I do the hard core and bulk canning, ie pressure canning and bulk water bath veggies. The wife doesn't have a good handle on pressure canning and managed to ruin two canners boiling them dry, so I have henceforth banned her from using it ever again.
Money. Perhaps after I get back to work. Hell, if I could, I'd like to live in a place where I could have a veggie garden and chickens. She DAMN sure don't want any of that action!
clodhopper
04-14-2014, 20:04
My wife digs the chickens. She talks to them like they were pets. I guess to her they are pets. To me they are egg generators and future dog food.
I have not used one of these... this looks like a good idea. Summer time, it would be awesome to set up a station out in the garage or something to keep the heat out of the house. I have used a turkey fryer burner before, but that was disastrous when I took my eyes off it for a couple seconds.
What went wrong using a turkey fryer for canning?
What went wrong using a turkey fryer for canning?
Apparently, it made the aluminum of my presto 23 qt canner too maleable, and the bottom became round. The sudden loss in pressure made half of the quarts explode inside, and the rest loose most of the liquid inside.
Didn't get a whole lot for scrap. :-(
BTU output was too high I am guessing. Upon looking at the instructions (for which I promptly discarded when unboxing) it says not to use a fryer burner.
Think my barrel stove would be too hot? I can easily get it up over 600*, but it doesn't usually stay that hot.
clodhopper
04-15-2014, 08:06
Apparently, it made the aluminum of my presto 23 qt canner too maleable, and the bottom became round. The sudden loss in pressure made half of the quarts explode inside, and the rest loose most of the liquid inside.
Didn't get a whole lot for scrap. :-(
BTU output was too high I am guessing. Upon looking at the instructions (for which I promptly discarded when unboxing) it says not to use a fryer burner.
Yes, the aluminum cannot deal with that amount of energy. One way around it is to get a circle of steel similar in diameter to your canner, about 3/16 or 1/4" thick and set that on the burner under the pot. This is how I have run my canner on a big propane camp stove.
I looked on craigslist and picked up a used cook top for $10 (think the burners of a stove without the oven). Planning to install in a cabinet on the back porch. I commonly run at least two canners at a time.
Think my barrel stove would be too hot? I can easily get it up over 600*, but it doesn't usually stay that hot.
Irving, I think you would run into difficulty keeping the heat constant. I know at the end of my canning once I turn the burner ioff, it quickly goes below 15 PSI. If that happens mid way through the processing of your food, it is advisable that the clock resets on processing time.
Yes, the aluminum cannot deal with that amount of energy. One way around it is to get a circle of steel similar in diameter to your canner, about 3/16 or 1/4" thick and set that on the burner under the pot. This is how I have run my canner on a big propane camp stove.
I looked on craigslist and picked up a used cook top for $10 (think the burners of a stove without the oven). Planning to install in a cabinet on the back porch. I commonly run at least two canners at a time.
I had thought of that, haven't been to the scrap steel place in a while since other projects have fallen to the wayside. I wanted to get one of those double burner camp stoves. because I could also use it for brewing beer, and it is high off the ground. A good multitasker. Two canners would be really nice, especially when processing the years worth of chicken stock and beef stock.
clodhopper
04-15-2014, 14:09
I wanted to get one of those double burner camp stoves. because I could also use it for brewing beer, and it is high off the ground. A good multitasker. Two canners would be really nice, especially when processing the years worth of chicken stock and beef stock.
I have a two burner propane camp deal like they sell at Sportsmans Warehouse. I use it for lots of things, but it does a lot of duty during canning season. It works absolutely great for water bath canners, but you have to be careful with pressure canning.
The reason I started doubling up on all my canners is I found that when I got down to it, I canned A LOT at a time and was spending (wasting) lots of time between cycles. Particularly with the pressure canner as it takes so long to get up to heat, runs longer and then a long time to cool down again. Having multiple canners lets one be cooking while you are prepping the next. Two is perfect for water bath, but three is better for pressure canning. But running three canners will really keep you hopping. Better have a bunch of stuff ready to go. I only have two pressure canners right now, so I keep a casual eye open for good deals. I have two water canners, but I also have a couple really big stock pots that get pushed into service if I am doing big batches of stuff.
Apparently, it made the aluminum of my presto 23 qt canner too maleable, and the bottom became round. The sudden loss in pressure made half of the quarts explode inside, and the rest loose most of the liquid inside.
Didn't get a whole lot for scrap. :-(
BTU output was too high I am guessing. Upon looking at the instructions (for which I promptly discarded when unboxing) it says not to use a fryer burner.
Kind of what I figured. My outdoor burner is 200k BTU, so I'm thinking it would be a bit high.
Kind of what I figured. My outdoor burner is 200k BTU, so I'm thinking it would be a bit high.
Item 8 on Page 2 of the owners manual say no higher than 12K BTU.
http://www.gopresto.com/downloads/instructions/01781.pdf
For any canning newbies, farmer's markets have some pretty great sales going on right now. Even if you don't get to a farmer's market, Sprouts has some excellent prices! I've dehydrated 5 lbs of sweet cherries so far, and I'm canning peaches, pears, green beans and asparagus.
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