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'.
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.
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 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.
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.
Go to 'preparedsociety.com'they have all kinds of survivor and preppers there.Everything from guns to roses.
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?
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.
ARE YOU A TRUTH SEEKER?
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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.
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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