Reply With QuoteIt seems it is easier, cheaper, and less time consuming to buy fresh vegetables from the market. However, if this is simply a hobby then what the heck.Originally Posted by Pappy&Me
last couple years we've learned a little about canning. Most of the food we can is right out of the field or our garden'only tomatoes out of our garden'.
It seems it is easier, cheaper, and less time consuming to buy fresh vegetables from the market. However, if this is simply a hobby then what the heck.
Pappy&Me (08-09-2012)
Its not a hobby,this is the'home and garden'site.I can go to the local field and buy a bushel of beans and can 36 quarts for about 60 cent each.Not only do I know where they came from and how old they are,but it saves us money.My son was just here visiting and I opened a couple jars of roma beans and potatoes that I had canned last year.He said the taste was great ,maybe the first time he'd eaten real food in a long time.
We stopped canning last year and now only have 20 jars left,we ate the rest,haha.
But the way food is going up don't know how we can afford to do much this year.I hope to have a fall garden and keep some summer vegys in greenhouse for awhile until it gets cold here anyway.
my neighbor called last night to tell me she had white acrea peas,for 20$ a bushel'already shelled'.I only got 8qy.s out of it today,they are in the canner now.Will have more tomorrow,but can't put $40 on peas this month.So I'll buy carrots,potatoes and beans instead.Missed out on tomatoes and peaches.I made the best peach pies out of my canned peaches last year.
Not trying to get ready for armagedden,haha,just would like to be as comfortible as possible with garden and chickens.We can hardly afford the grocery store now.Cut out meat to only a couple times a month.)People are about to have a rude awakening if tshtf.
don't know how, but would love to learn. Last year I had a bumper crop of apples from my tree and decided to start buying the stuff to can this years crop but I don't have one apple on my tree this year. The weather was too warm too early and the buds got killed by frost. I do alot of freezing. I just finished last years pumpkin. Of course canning lasts longer than freezing but freezing has it's uses. I want to learn to can pickles,relishes,pie filling, chutney's,cranberry sauce, watermelon rind seeing how we go through a melon a week, and fruits and veggies that don't freeze well. Hubby brings home bulk food all the time and it's up to me to preserve it. I also am looking into a dehydrater so I can make dried fruit and maybe dry my spices easier.
I miss my chickies!We stopped canning last year and now only have 20 jars left,we ate the rest,haha.
But the way food is going up don't know how we can afford to do much this year.I hope to have a fall garden and keep some summer vegys in greenhouse for awhile until it gets cold here anyway.
my neighbor called last night to tell me she had white acrea peas,for 20$ a bushel'already shelled'.I only got 8qy.s out of it today,they are in the canner now.Will have more tomorrow,but can't put $40 on peas this month.So I'll buy carrots,potatoes and beans instead.Missed out on tomatoes and peaches.I made the best peach pies out of my canned peaches last year.
Not trying to get ready for armagedden,haha,just would like to be as comfortible as possible with garden and chickens.We can hardly afford the grocery store now.Cut out meat to only a couple times a month.)People are about to have a rude awakening if tshtf.Same thing with us as far as buying food. We buy bulk to save and I cook from scratch. Not unusual for me to have 50lbs of flour,25 lbs of sugar,25 lbs of potato, and a 1lb of yeast on hand at all times. I usually get some salt at the end of fair season( hubby has a concession stand). I still have a 3 gallon jar of that from last year.
I have been trying to convince hubby to take up hunting so we can go and get some venison for him and foul for me. I'd do it myself but once I shoot and kill the animal I can't touch it until it's at least skinned and cut up for packing because i'm allergic. Also trying to convince hubby to maybe buy a half a cow or maybe a whole pig if they sell it that way. What I do know is we are cleaning out the freezers of all but meats so we can stock up on meat to take us through until the next corn crop when things might become more affordable. Hubby already did a fishing trip and got plenty of blue fish and sea bass. Lucky for us what most people eat as a steak for one person would be considered enough for all of us. Still Hubby expects a roast or steak once in a while even if I do suck at cooking it. lol
Last edited by queenlillian1962; 08-12-2012 at 06:08 PM.
Pappy&Me (08-12-2012)
Its really easy to learn but can be a lot of work,but rewarding.
We have 2 apple trees and I got one pie off them in 7 years.They bloom then freeze a couple times each spring.
I like to can the peaches without any ingrediants.I add that when I make the pie.Also they make good topping for biscuits or pancakes,just add a little cinnomin and sugar .
It feels good to go in the pantry,get out a jar of food you know where it came from and pop the top for chili,soup,sauce.
My son had some of the roma beans I had canned,he said he did'nt know thats how they tasted,haha.
You can can meat too,haha,can,can.You just have to get it to about 185 degrees first and put it in hot jars,[we haven't done meat but with beans ,etc. cook them in the over to heat at 200].I have'nt canned meat but my friends do.Also if theres a cannery close you cut it up and they put it in the cans and can it for you.My friend in N/Ga.just canned 45 lb.s of chicken last year.Ready to can some more now.I miss my chickies!
I have been trying to convince hubby to take up hunting so we can go and get some venison for him and foul for me. I'd do it myself but once I shoot and kill the animal I can't touch it until it's at least skinned and cut up for packing because i'm allergic. Also trying to convince hubby to maybe buy a half a cow or maybe a whole pig if they sell it that way. What I do know is we are cleaning out the freezers of all but meats so we can stock up on meat to take us through until the next corn crop when things might become more affordable. Hubby already did a fishing trip and got plenty of blue fish and sea bass. Lucky for us what most people eat as a steak for one person would be considered enough for all of us. Still Hubby expects a roast or steak once in a while even if I do suck at cooking it. lol
Go to 'preparedsociety.com'they have all kinds of survivor and preppers there.Everything from guns to roses.
queenlillian1962 (08-12-2012)
I don't mind the work, I actually like cooking. I was always afraid of not doing it right and having my family get sick from it. I've been told when something you can goes bad you can tell so I thought I'd give it a go. I still have to get a pressure canner. I have a canning bath and jars but didn't realize that somethings need the canner to make sure they keep. Something about acid. Anyway I'll give it a go soon enough. It will be nice not to pay $5.00 for a tiny jar of store brand mango chutney and expirement with various pickle recipes.
I'll check it out but I've never heard of a cannery around here that does orders like that. Having extra food around the house comes in handy. Knowing how to do basic things like food preparation and preservation can always be useful. least I know where the food came from and what's basically in it. You get stuff in the store and it has junk in it you can't even pronounce.
Pappy&Me (10-01-2012)
Tomatoes aren't quite there yet. Green beans have some time as well. We're going to try home grown chicken next year as an experiment.Anyone Canning Food?
Pappy&Me (10-01-2012)
I plan to get into canning next year. My wife and I had a great harvest from the garden this year and it's time to move on to the next step. The trend to be self-sufficient and get back to the basics will get more and more popular as more people wake up to the truth, so canning is a very worthwhile endeavor to delve into.
Pappy&Me (10-01-2012)
I'll check it out but I've never heard of a cannery around here that does orders like that. Having extra food around the house comes in handy. Knowing how to do basic things like food preparation and preservation can always be useful. least I know where the food came from and what's basically in it. You get stuff in the store and it has junk in it you can't even pronounce.
We try to buy local but sometimes they are too expensive.Hubby wants to hunt deer,he has'nt hunted since he was a young man,but he knows how to clean and prep.He laso wants to buy more chickens and kill them,but I still have a problem with killing my chickens,I know thats hypocriticle of me.
I canned more tomatoes and potatoes since last post,price was good on both.Tomatoes are good for lots of different meals and spagetti,pastas and soups are still cheap.
I agree its better to buy food you know where it comes from when you can.Our garden this year did nothing,and it is so much work stayign organic.
Yes canning is the way to go,imo.If you lose power you don't lose your food,like if it is frozen.We lost hundreds of dollars worth of food when our freezer went out 3 times.If tshtf frozen food will have to be canned quickly or thrown out.We try to keep propane handy too.
Buy your jars,lids and rings soon as you can.Sometimes you can't find them when you need them,plus they keep going up in price.Good luck,ahve fun.
Lil,we will be canning meat this week,will taste one and let you know how it does.
They have it on sale the cheaper cuts like london broil and round steak.I read that the tougher cuts can better than the greasier ones do.And they come out tender.One pound of beef to a pint,so that means I can do about 7 pt.s and 21 qt.s with about 50lb.s.
Hey yall there is an interest here in food preps,look at all the views on thsi thread.Maybe some will join us and share info.
According to the pros this statement about boiling before is wrong.
They said just pack the meat in or braze it first then pack.Pressure canning will take out all the bad stuff.I just add salt ,no water at all,the meat will make its own juice ,also put in touch of salt,half what most do.Get air bubbles out first then put lid on and can.
We bought 55 lb.s of london broil,aka round steak on sale for about $3.00 a lb.yesterday.
I used qt.s only.We were up all night till 5am canning because we only have one canner ,holds 7 qt.s at a time.We got 28 qt.s out of it.So it took a little over 2lb.s of meat to a quart.meat was $160.00.That adds up to around $5.70 a qt. of roast beef. Deli roast beef is from $10 to $13 a pound.So we saved a lot.Can beef is about the same as deli.Now a can of corned beef is about 6 bucks for 4oz..
We opened one of the cans last night out of first batch,it was fantastic..Made beef sandwiches.I will make Brunswich stew out of this stuff.
,Pot pies,chili,BarBQue Sand. etc..
I we lose power our cans will still be good,unlike if you freeze your food.Sun flares,terror flairs,weather desasters all threaten our food supply.
We also have a dehydraor,but have'nt used it much yet.Pappy did dehydrate some marchmellows,they turned out small and candy like..
Will do dehydrating when weather is less humid.
PS always wash your jars after you can them.We did'nt know this until we did the meat and my friend told me.Thank goodness she told me before I put it up.
We take off rings then clean rims and jars in sudsy water,rinse ,dry and put up in cool dark cabinet.
All you who are reading this thread about 700 of you ,should come on and help with info.
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