Anyone home canning for food preps

I planned on trying it this summer but I'm too broke to buy lids and jars.

Look up a gal by the user name imstillworkin she has some really informative videos- peace

been doing a lot of this myself.
[link to www.youtube.com]

So you'd rather starve? Man cannot live on pickles alone.

good videos, thanx

I've been canning quite a bit. It isn't hard, and there are some books out there that help, like the Ball Book. Most foods that you home can have specific FDA guidelines for what type of canning should be done (pressure or water bath) and also how long and at what pressures, including how much space needs to be at the top (called headspace.)

I think you'll enjoy it. If you get into canning, make sure you buy some extra lids (not rings), as they are one use only.

I canned two salmon for the first time... haven't a clue if it will kill me or not. It's staying in storage until needed.

2000cc oxygen absorbers for one, 5 gallon bucket is perfect.
Beans and Rice can hold for 30 years at room temp or slightly below.
Course we dont need it for that long. Stash for 6/mo- 1 year. Till thing's start to make sence again.

Quite the optimist...

I got my All American 21 quart canner in the mail friday and canned 14 quarts of tomatoes from the garden today. Tomorrow I'm doing a bushel of pears I picked from my tree and next week I'm trying chili and marinara sauce. I also found a video on youtube on how to make canned meatloaf I can't wait to try. Hope I have time to make everything I want before shtf but if not I will be canning up a deer and some rabbits and squirrels.

Lol, that's what scares me, I don't want to survive a disaster only to kill myself with my food

These girls are doing some home canning.
[link to www.videosurf.com]

It would be a quicker death then starvation.

If it isn't tomatoes or pickled at a pH of 4.2 or below, then it needs to be pressure canned at 240.

i got a tip here last year on bottling BUTTER!

did it and it works!

you can google the method, it's simple..but only use a good butter like land o lakes. the cheap butter doesn't do as well.

we bottle alot...and love it. bottled butter when you can't get any will be like gold

Did you use a pressure canner. If not it just might kill you.

I saw a youtube vid on the butter also. I might try that next weekend. I have some cans of dried butter but like you say this will also bean excellent trading item and I will need it to make bread with all my wheat.

Not necessarily for preps, but canning, yes. Never need to buy much from the grocery other than sugar, flour, rice, salt, etc. Most are either grown here, or with meat, bought locally.

I've been canning for many, many years and have never been sickened or made anyone else sick. If you're afraid, buy a Ball Blue Book. It's a paperpack book approx. 9X12 or so. Follow the directions to the letter, and you won't have a problem.

The main concern with home canning is botulism. If you're concerned, boil your canned food for 10 min. and it will kill any nasties.

Heat and acid are your friend with canning. You want to make sure to process at the pressure and for the length of time recommended, and it will reach the temperature to destroy about anything.

If any food smells nasty, is slimy, or the seal is broken, don't use it. Toss it.

I save my lids that are removed from the canned food, wash, sterilize, and use them on jars to store dry food. Right now, I don't re-use them for canning, but know people who have re-used them with success by boiling them for 10 min. before re-using them. For a dollar a box, I'd rather use new for the actual canning.

The ball blue book has an excellent recipe for canning. Don't remember if it's beef burgundy or chicken burgundy, but both are good and excellent over rice.

One of the many, many nice things about home canning is that if food is confiscated, it's not likely they'll take your home canned goods.

Hope you have a lifetime of fun with it!

Wow!! Thsnks so much for that idea! IMHO, the two items which can make pretty much ANYTHING taste great are butter and bacon. The thought of having to go through Armageddon without either of them is so mournful.

Say, while we are talking about canning here, does anyone have a suggestion about how I could incorporate pasta into my canning? Given that one has to pressure-cook anything with meat in it for an hour or two, how would you keep spaghetti or macaroni from turning into mush?

It would be nice to have a few jars of spaghetti or macaroni with sauce and a little hamburger, etc. put aside for those times when you'd just like to open a jar and start eating instead of boiling water etc. I mean, Franco-American/Campbell's and Chef Boy Ar Dee seem to be able to do it, but I'm sure that there are ingredients in theirs which we'd most likely be better off without. Plus, I make a KILLER spaghetti sauce!!

I've tried going to cooking websites, but none of them seem to have a recipe. Many thanks in advance!

Go to a second hand book store and buy some uber-cheap books on the subject. The lat one I bought (then lent out...ha) cost me a whopping $1.00 or something. Trust in some older books is worth more than a gazillion youtubes, PLUS you actually own the books...

Absolutely. I've got exact canner mentioned above, got 16 pints worth of asparagus from the amish this morning. If you by from locals; amish/farmers market you can possibly get can your own organic foods cheaper than you can by the gmo shit at the store. And everyone is afraid when they start, it's just like everything else, jump in and get over it. You'll be glad you did.

About your spaghetti thats where hot packing comes in. Look around youtube for canning whole meals and you should find this guy and gal chefs showing everything you need to know to can entire meals so all you need is to simply reheat. Either that or put pasta in quarts and sauce in half pints.

I can my own beans..pinto, black and others..will be doing some meat soon. I have a 23qt weighted one..only 80.00 on amazon and works great!!! I love having ready made food that I know what was put in it!

I made some spaghetti by using my home made spaghetti sauce with ground beef, making it thinner than I usually make it.Then I poured the boiling sauce over UNcooked shells or macaroni. Since it wasn't a recipe, but just something made up, I can't give you the amounts. I processed pints for 70 min. at 10 lb. pressure. If you were doing qts. you'd need 90 minutes on the time.

You don't want it pack too tight because it's important to heat all the way to the middle. If you've cooked long, you'll make a good guesstimate on the amount of pasta an sauce. Main thing I think is to have thinner sauce because the pasta is absorbing so much.

The thinner noodles turn to mush and makes it too hard to heat the center of the jar to the temperature it needs to be. Maybe someone else has a better idea.

It turned out good, tasted good, and looked more like chili mac, but tasted like spaghetti.

Lots of people here are csnning:

Thread: A Bushel Of Tomatoes, And A Half-Bushel Each Of Peppers And Cukes... Canning Time!!!

Canning is pretty easy once you have the supplies. Cook the food, heat the jars, water bath for 15 minutes. Not so hard...

Jars/lids/rings--even canners--will be marked down to half-price or less at Lowes any day now--last summer I bought this years supplies for 755 off in late August..