Canning qustions

[Sawyer Rob]

Your right! Just a circle with a lot of holes.

And that's all you need... Wire racks are used for water bathing.

SR

 

[jack707]

And that's all you need... Wire racks are used for water bathing.

SR

I'll see how it goes for the 1st time.

 

[rox]

Here's my bigger All American,

They ARE a GREAT canner...NO rubber seal to replace, they are built for a life time ------> plus, of canning!
SR

That's a beauty! When we go visit our daughter we cook while we are there and literally fill up her freezer. I always make a huge put of chili, I would say it would fill 15 quart jars. I wonder if we canned the chili if it would taste just as good as the frozen chili? This topic has given me ideas.

 

[Sawyer Rob]

Lots of folks do can chili and say it's really good, but I haven't done it.

I do can the beans I put in my chili and that makes, making chili a lot faster than starting out with dry beans, as I like to make my chili up fresh each time.

I change it up a bit each time, depending on what meat we have around...

SR

 

[Gunny]

I like canned soup and chili much better than frozen, plus it doesn't take as long to get it ready to eat.

 

[dmccarty]

I like canned soup and chili much better than frozen, plus it doesn't take as long to get it ready to eat.

As others have mentioned, we make soup and can it to eat later. I make two gallons of soup, can one gallon and we eat the other gallon over the week or so after cooking. The soup usually has beans and some meat. I will cook the soup until the beans are almost done and then can. The length of time to can will finish cooking the beans. The nice thing about canning is that all you have to do is warm the soup, and worse case, eat it cold. No power is required to store so power outages are not a worry.

I have done chili and it was good. Heck, all of the canned soups we have done have been good and are far better than anything we can buy in the store. What I found interesting about the soups we make is how versatile they are. We can have the soup, just as soup or add pasta or rice. Same main dish, the soup, but the rice or pasta changes things up. Add cheese and it is another dish. Change the cheese and you change the taste even though it is the same canned food. Add olives and again it is another dish. We have three types of olives in the house and just adding one or a mix to the dish changes things up again.

Later,
Dan

 

[CADplans]

Here's my bigger All American,

They ARE a GREAT canner...NO rubber seal to replace, they are built for a life time ------> plus, of canning!

SR

Your wife lets you do that,,,,,, in ,,, the ,,, h o u s e !!! ??? :confused2:

:licking:


:laughing:

 

[k0ua]

Another thing we can is Pasta sauce to use for either an all purpose spaghetti sauce, and can be used to start chili too. We also make Strawberry, Peach, Blueberry and Apple preserves. These are done in the water bath canner as they contain enough acid to can this way. Here is a thread on the Strawberry.

http://www.tractorbynet.com/forums/...y-jam-step-step-pix.html?highlight=strawberry

 

[Bird]

I know I have to clean the jars I " just leave the band on.

When I was a kid growing up, everyone I knew left the bands on. It was many years later, in later life, that I learned about taking the bands off before storing the jars.

 

[jack707]

I did it! 10 qt. Jars filled with venison chunks and all top sealed.

 

[teejk]

When I was a kid growing up, everyone I knew left the bands on. It was many years later, in later life, that I learned about taking the bands off before storing the jars.

I think they are sold as "rings" (not "bands")...I leave them on. Figure that once the jars are empty they will need to be washed before they get used again. The rings don't really do much other than secure the lid during the cooking process so I save them and wash them all at the same time. In the rare instance where I get a bad one, replacements are available (they come in 10 packs with lids). Otherwise I simply buy new lids.

 

[Gunny]

If you want to really get down and preppie, the sell re-usable lids now, made of plastic with a real thick ring of sealant.

Kind of pricey, but I bought 3 dozen of them a few years back and they work very well. I've been thinking about getting some more

 

[teejk]

If you want to really get down and preppie, the sell re-usable lids now, made of plastic with a real thick ring of sealant.

Kind of pricey, but I bought 3 dozen of them a few years back and they work very well. I've been thinking about getting some more

Nah...around here I think a box of 10 lids sells for $1.

 

[aczlan]

I think they are sold as "rings" (not "bands")...I leave them on. Figure that once the jars are empty they will need to be washed before they get used again. The rings don't really do much other than secure the lid during the cooking process so I save them and wash them all at the same time. In the rare instance where I get a bad one, replacements are available (they come in 10 packs with lids). Otherwise I simply buy new lids.

Growing up, we canned 500-1000 of quarts of food every year, but we only had 100-200 rings. We never left the rings on. They lived on opened up wire coathangers in the canning kitchen.

Aaron Z

 

[MossRoad]

I did it! 10 qt. Jars filled with venison chunks and all top sealed.

Good job! :thumbsup:

Have you tried any of it yet?

 

[jack707]

Good job!

Have you tried any of it yet?

No not yet waiting for work to start then take it with on the road. I use water next time I'll try it with BBC sauce .

 

[MossRoad]

No not yet waiting for work to start then take it with on the road. I use water next time I'll try it with BBC sauce .

If you're new to canning, I'd try it while close to the facilities, if you know what I mean. Never on the road.

 

[jack707]

If you're new to canning, I'd try it while close to the facilities, if you know what I mean. Never on the road.

I know what you mean! I have no worry about the meat.

 

[MossRoad]

Its the bacteria you should be concerned about.

 

[jack707]

That was cook out in the canning process.