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Old August 08, 2009, 06:52   #151
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Quote:
Originally posted by broncoo
i guess this is my first reply in this forum im from BC Can.

my canning this year will be pickled green beans, pickled carrots, canned tomatoes, salsa, and possibly some canned squash soup if i get a big enough crop this year im not particularly fond of canned meats i would rather dry them salt them or smoke em if i cant have it fresh
Welcome to the files. Growing up I spent alot of time in BC. Made it up to Kamloops a few times but not sure if we ever made it over your way.

Most of my time was spent in the Vancouver area or on the island.
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Old August 09, 2009, 17:35   #152
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Safeway has country style ribs for 98 cents a lb so I picked up some this morning. I grilled it up along with some chicken and canned 10 pts of it.

It was advertised as bone-in but mine was all boneless. I did add BBQ sauce to one jar and also canned 2 pts of chicken with the sauce.
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Old August 09, 2009, 21:06   #153
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just finishing up about 210 quarts of green beans and starting on tomato quarters when the canners cool back down , next weekend will be back to green beans again as there are more about ready
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Old August 10, 2009, 00:13   #154
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Quote:
Originally posted by jerrymrc
Safeway has country style ribs for 98 cents a lb so I picked up some this morning. I grilled it up along with some chicken and canned 10 pts of it.

It was advertised as bone-in but mine was all boneless. I did add BBQ sauce to one jar and also canned 2 pts of chicken with the sauce.
good huntin food there

It's been too cold up here this summer for everything to grow, my tomatoes are still small and green and my pepper plants just started to flower. the only thing that took of so far is broccoli, which is already done and eaten.
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Old August 14, 2009, 21:56   #155
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Quote:
Originally posted by kycrawler
just finishing up about 210 quarts of green beans and starting on tomato quarters when the canners cool back down , next weekend will be back to green beans again as there are more about ready
How big a family do you have? I can picture 210 quarts and that is scary.
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Old August 15, 2009, 22:18   #156
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family of 4 , i picked another 6 bushels of green beans today and both canners are on the stove now , bad part is most places around here are about out of jars and i only have about 10-15 cases left to put up applesauce , tomatos and pears We dont buy many groceries mainly only bread milk and condiments i raise and butcher my own beef , pork, chickens , rabbits and quail

after i get my new storage room built and every thing moved in i ll have to take some pics , right now there are flats of jars stacked all over the kitchen
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Old August 15, 2009, 22:53   #157
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We need to come up with a way to re lid a "tin"- metal can.......any ideas?
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Old August 16, 2009, 05:41   #158
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So far my little garden has yielded us 21 pints of tomatoes, 18 green beans (I cut up red potatoes into the jars, too), a couple quart bags of cut up frozen okra for soup and gumbo this winter, 3 cups of dried crowder peas, half a dozen or so eggplants (nasty stuff), a bunch of yellow squash, and many, many tomatoes for BST sandwiches (bacon, spinach, tomatoe). My fall peas are up and doing well if I can keep the rabbits and deer out of them. Chicken poop is wonderful stuff- even when it's applied "live" while debugging the garden.
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Old August 16, 2009, 06:34   #159
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All of my canned meats are game meats because I get as much as I can use virtually free- mostly venison and turkey. All are pre-cooked, because that's what Grandmother's notes with the canner say! Mostly now what I'm canning is completed meals. Chili, stew, gumbo (fille' gumbo, I loathe okra), etc. I have enough meats put up to feed half the state. Grandmother's notes say pre-cook to reduce cooking required for use. Makes sense for an emergency, too. Cooking for 15 minutes is one thing. Cooking something for 1hr to cook it from raw to eating takes a lot more fuel. Always do what Grandmother says! I box my quarts up in cardboard boxes for storage to keep out light. I put 2 layers of cardboard between the boxes to stack and write an inventory on each box.

I wonder about storing wheat, flour, cornmeal, sugar, etc in canning jars?
More expensive than 5gal buckets, but quart jars might be handier quantities. I wonder if there is a way to seal these with vacuum?

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Old August 16, 2009, 07:31   #160
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Quote:
Originally posted by onebigelf
I wonder about storing wheat, flour, cornmeal, sugar, etc in canning jars?
More expensive than 5gal buckets, but quart jars might be handier quantities. I wonder if there is a way to seal these with vacuum?

John
There are ways to do this but as with most of the home canned goods you have to have a dark storage area. The first is to use an 02 absorber with a little headspace. I have learned that if you go this route there are some precautions.

A warm seal works better than a cold one. I have had a few that lost there seal. warm the entire contents and jar to 160-170 and then seal with a band. The trick is to get it warm enough to pull a vacuum but not hot enough to effect the contents inside except for the short time.

Go to the top of pikes peak and pack all your jars. return to sea level. You will have a vacuum.

The army has a research facility on the top of PP and one year they returned to MA and had one piece of equipment that did not have a pressure relief valve on the case. They could not get it open.
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Old August 16, 2009, 15:09   #161
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Got some of it canned. The dark jar in front is a test. Albertsons had sausage on sale for $1 a roll. So I grilled some up and will try it out when I get back from Cleavland next week.
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Old August 18, 2009, 23:17   #162
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Quote:
Originally posted by saltshaker
We need to come up with a way to re lid a "tin"- metal can.......any ideas?
I'm only half-joking here but how about replacing the old rubber seal with high heat RTV?

I might have to try this with one of my old lids on some canned water to see if it seals.
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Old September 18, 2009, 02:57   #163
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Hi to all canners. I only learned to can (still learning) three weeks ago.

Just finished 11 quarts of peas tonight (morning) total 35 quarts.

Pear preserves, 42 pints. 30 of them have oranges, lemons, raisins and pecans. Umm Umm ! Tomorrow 20 more pints of the plain ones.
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Old September 18, 2009, 19:27   #164
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Quote:
Originally posted by J MOSBY
Hi to all canners. I only learned to can (still learning) three weeks ago.

Just finished 11 quarts of peas tonight (morning) total 35 quarts.

Pear preserves, 42 pints. 30 of them have oranges, lemons, raisins and pecans. Umm Umm ! Tomorrow 20 more pints of the plain ones.
Not as hard as ya thought. I just did up a batch of my Peach/strawberry jam a couple of days ago.

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Old September 23, 2009, 14:37   #165
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Bread and butter pickles done today. The jars are pinging as I type. We had a freak freeze last night and these cukes were salvaged, only a few of the smaller ones froze and were unusable.
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Old October 29, 2009, 01:43   #166
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im glad that my garden is done.. in aug i had only one day off of cannining ..we went thru 4 cases of lids..green beans tomatos pickles pickeled beans pickled beats salsa tomato juise whole tomatoes canned hot dogs blackberry jam corn and creamed corn ..canned hot peppers tomato paste. grean tomato relish ..plus weve dried bean s of all types peppers carrots..we grow shitokie mushrooms that we dry as well we even made canned corned deer meat.. we had crop damage permits so we already had a bunch of canned deer meat ....iv done a bunch of canning this year and as we own a gas well it dont cost us that much ..
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Old December 12, 2009, 22:19   #167
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Quote:
Originally posted by richbug


No refrigeration, just seal them(with rings and boiled lids) as soon as you pour the boiling brine over them.

Recipe I use:
1 tsp of diced garlic per jar

Cut up peppers as you see fit, I make rings from mine, or cut in half lengthwise. Whole peppers don't work.

Pack as many peppers as you can get into the jars while keeping 1/4" down from top.

6 cups vinegar
2 cups water
1.5 tablespoons salt
1 tablespoon sugar

Boil brine, pour over peppers, seal promptly(lids should draw down). Let sit at least 6 weeks before eating.
I've been eating these peppers and they are phenomenal. Thanks again for the recipe! Will this work with a little less vinegar and a little more water as they are strong?
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Old December 13, 2009, 10:28   #168
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Originally posted by rowjimmy


I've been eating these peppers and they are phenomenal. Thanks again for the recipe! Will this work with a little less vinegar and a little more water as they are strong?
I'd hesitate to change the recipe. The acid is what keeps the little nasties out of the food.
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Old December 13, 2009, 10:32   #169
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Quote:
Originally posted by fusalautoleger
im glad that my garden is done.. in aug i had only one day off of cannining ..we went thru 4 cases of lids..green beans tomatos pickles pickeled beans pickled beats salsa tomato juise whole tomatoes canned hot dogs blackberry jam corn and creamed corn ..canned hot peppers tomato paste. grean tomato relish ..plus weve dried bean s of all types peppers carrots..we grow shitokie mushrooms that we dry as well we even made canned corned deer meat.. we had crop damage permits so we already had a bunch of canned deer meat ....iv done a bunch of canning this year and as we own a gas well it dont cost us that much ..

4 cases of lids???? That is nearly 3000 jars. I thought I had a problem. I rarely use a whole case a year.
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Old December 26, 2009, 22:02   #170
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something like 288 lids per case or flat .. just did 140 qrts of deer meat ..
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Old December 26, 2009, 22:10   #171
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i still have 35 gallens of pickled end of garden to water bath yet
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Old January 19, 2010, 16:52   #172
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Quote:
Originally posted by fusalautoleger
something like 288 lids per case or flat .. just did 140 qrts of deer meat ..
My lids come 720 or 1440 to the case. You made me feel like an under achiever for a minute.

How many are you feeding? Do you can everything, or have a root cellar too?
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Old February 13, 2010, 11:38   #173
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I grilled some sausage patties and canned them with broth. Upon testing I found the texture too soft. Can I safely can them without the broth? What are the proper practices for cold packing meats, cooked or uncooked?
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Old February 18, 2010, 10:07   #174
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PBR Streetgang, just curious. Does Big Red help with the canning?
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Old February 19, 2010, 22:03   #175
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Quote:
Originally posted by PBR Streetgang
I grilled some sausage patties and canned them with broth. Upon testing I found the texture too soft. Can I safely can them without the broth? What are the proper practices for cold packing meats, cooked or uncooked?
Under cook them a little. then can with 1TBS of water per pint. when you reheat them finish the browning in the pan and they will be better.
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Old May 08, 2010, 12:59   #176
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Heading to my garden center today to pick up my starts. Tomatoes, lettuce, peppers, cucumbers and a few others. The ground is ready and waiting for another season of growing.
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Old May 18, 2010, 01:20   #177
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Great thread everyone! It got me very interested in this particular method of food storage.

Spent all winter reading as much as I could.

Found a pressure canner on craigslist and have been picking jars and lids on the cheap through the winter.

To those in the Great Lakes area: Mejier has all of their canning stuff out. Lids, rings, tools, pectin, and of course jars. Pretty good prices for in town.

Here is what I've canned up so far:

Some leftover chili.
Green beans.
Orange Marmalade
Orange/Pineapple Marmalade
Strawberry Jam

I drive over the road and don't have time to garden, so I will be stocking up when the prices are good and when I can make it to the Farmer's Market.

So far it has been a blast!





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Old June 04, 2010, 17:09   #178
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Take your rings off. When you process the jars there is nothing but steam. The rings are not rustproof. 6 months later when the ring has rusted to the jar.....

They are there only to keep the lid on while processing and serve no purpose (other than to rust from the trapped water) after.
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Old June 04, 2010, 18:15   #179
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Quote:
Originally posted by jerrymrc
Take your rings off. When you process the jars there is nothing but steam. The rings are not rustproof. 6 months later when the ring has rusted to the jar.....

They are there only to keep the lid on while processing and serve no purpose (other than to rust from the trapped water) after.
good advice and it might keep you from cleaning up a large mess if that chili didn't process long enough ...

it pops the lid and not the jar ...
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Old June 04, 2010, 19:22   #180
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After the jars and the rings are utterly dry, sometimes I will put the rings back on to protect the seals if traveling, like a camping trip or something. But Jerry is correct, the rings do not need to be on the jars after the jars have a good seal.
Sidney

Quote:
Originally posted by jerrymrc
Take your rings off. When you process the jars there is nothing but steam. The rings are not rustproof. 6 months later when the ring has rusted to the jar.....

They are there only to keep the lid on while processing and serve no purpose (other than to rust from the trapped water) after.
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Old June 05, 2010, 02:28   #181
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parisofthewest - It looks like the canning bug has bit.
Looking at the picture - it looks like some of the strawberry jam may have foamed a little. a pat of butter can cut down on the foaming when the strawberries/sugar/pectin are heating up. That's what I do when making strawberry jam.

There is more I want to start canning, but now to wait on more canning lids to arrive. Just ordered 360 more regular lids.
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Old June 05, 2010, 21:52   #182
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Try deer - elk - pork (at $1 a pound) - and chicken (on sale) - for your canning. You will be surprised at how good it tastes on the other end ..
Getting some protein in the jars is a good idea.

Tr
Quote:
Originally posted by sniper69
parisofthewest - It looks like the canning bug has bit.
Looking at the picture - it looks like some of the strawberry jam may have foamed a little. a pat of butter can cut down on the foaming when the strawberries/sugar/pectin are heating up. That's what I do when making strawberry jam.

There is more I want to start canning, but now to wait on more canning lids to arrive. Just ordered 360 more regular lids.
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Old June 05, 2010, 22:20   #183
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Quote:
Originally posted by spatin
Try deer - elk - pork (at $1 a pound) - and chicken (on sale) - for your canning. You will be surprised at how good it tastes on the other end ..
Getting some protein in the jars is a good idea.

Tr
The Fal fest attendees have never complained. This year it was turkey, chicken and beef.

Last year was turkey and pork. My beef and pork I grill first before canning. Just a light grill to add some flavor.

Chicken and Turkey are a no brainer. Turkey comes on sale once a year for 25 cents a lb. I canned 2 20+lb birds last year. We go through a ton of chicken and only have a small freezer. any time it is between 1.29-$1.50 per lb for boneless breasts I buy, then I can.
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Old June 05, 2010, 22:49   #184
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I have to add something here.

At the latest FAL Fest, jerrymrc had some meat in jars all canned and ready to cook. I was surprised to see that some of the jars were just about half full - and I asked about it - but Jerry said it is not unusual to process less than full jars.

Well, I'm still here and I sure as hell ate a bunch of the stuff he was offering.

Kudos to Jerry.
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Old June 06, 2010, 00:59   #185
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Quote:
Originally posted by spatin
Try deer - elk - pork (at $1 a pound) - and chicken (on sale) - for your canning. You will be surprised at how good it tastes on the other end ..
Getting some protein in the jars is a good idea.

Tr
definitely a good idea. I wish they would put chicken or beef on sale here, but the commissary doesn't run to many killer deals like the grocery stores in the states. So until I get back to the states sometime next year, I'm just canning up some fruits and vegetables. My dehydrator gets a good workout as well (dried a little over 300 plums last year, as well as other fruits). I can hardly wait to get to hunting again and putting some wild game into the freezer/jar.
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Old June 24, 2010, 23:21   #186
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Thanks for the info on the rings Jerry!

I will try the butter next time with the jam Sniper, thanks. I need to get a little more practice with the pectin...the jam turned out a tad runny but was awesome on toast and pancakes.

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Old June 25, 2010, 01:27   #187
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How come no one is canning rhubarb?? How about a recipe for this delicacy? What gives??

We were lucky around here this year, because the rain didn't hurt the rhubarb.
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Old December 23, 2010, 23:57   #188
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Quote:
Originally posted by jerrymrc


The Fal fest attendees have never complained. This year it was turkey, chicken and beef.

Last year was turkey and pork. My beef and pork I grill first before canning. Just a light grill to add some flavor.

Chicken and Turkey are a no brainer. Turkey comes on sale once a year for 25 cents a lb. I canned 2 20+lb birds last year. We go through a ton of chicken and only have a small freezer. any time it is between 1.29-$1.50 per lb for boneless breasts I buy, then I can.




Jerry did you ever try that Salmon I gave you at the OR. FAL Shoot ?
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Old January 02, 2011, 21:18   #189
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Quote:
Originally posted by sportsnut






Jerry did you ever try that Salmon I gave you at the OR. FAL Shoot ?
Yes we did and it was very good.
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Old January 02, 2011, 22:21   #190
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Quote:
Originally posted by jerrymrc


Yes we did and it was very good.


Glad you liked it !
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Old August 11, 2011, 21:44   #191
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14 quarts and 9 pints of green beans done. Probably do another bushel and two turkeys next week. Winter's coming people...
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Old August 16, 2011, 05:17   #192
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I've got 212 qt of greenbeans, 96 pints of kippered salmon, 36 pints off red respberry jelly, 36 pints of blackberry jelly, to much tomatoe sauce and salsa and ketchup, 36 pints of hot pepper relish, 36 gallon bags of cabbage, two 5 gal buckets of kidney beans dried and sealed, two 5 gal buckets of rice sealed, 9 cows in the pasture weighting from in the heifer, 80 lbs bottle calves to 1200 lbs ready to cut up can and freeze, three nigeran goats milk cheese and butter mmmmm, 24 hens and one rooster for layers with six dual purpose birds for meat. I hatch out around thirty birds for slaughter every spring, carrots, potatoes and onions in the spring celler oh ya corn, canned, creamed and frozen. My goal two years of only going to the store for spices and odds and end when needed. Longer if required. I have feed a family of six for the last three years for less then $300.00 a month my goal is zero. If i do away with pop, chips and junk i can do it now. I love it!
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Old August 16, 2011, 06:02   #193
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Quote:
Originally posted by rtracy111
I've got 212 qt of greenbeans, 96 pints of kippered salmon, 36 pints off red respberry jelly, 36 pints of blackberry jelly, to much tomatoe sauce and salsa and ketchup, 36 pints of hot pepper relish, 36 gallon bags of cabbage, two 5 gal buckets of kidney beans dried and sealed, two 5 gal buckets of rice sealed, 9 cows in the pasture weighting from in the heifer, 80 lbs bottle calves to 1200 lbs ready to cut up can and freeze, three nigeran goats milk cheese and butter mmmmm, 24 hens and one rooster for layers with six dual purpose birds for meat. I hatch out around thirty birds for slaughter every spring, carrots, potatoes and onions in the spring celler oh ya corn, canned, creamed and frozen. My goal two years of only going to the store for spices and odds and end when needed. Longer if required. I have feed a family of six for the last three years for less then $300.00 a month my goal is zero. If i do away with pop, chips and junk i can do it now. I love it!
Sounds like you are well on your way to being more self sufficient than the majority of people. That is definitely something to be proud of.
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Old August 30, 2011, 18:43   #194
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Well, I finally broke the canner out (after having it for about 4 years) and canned some green beans. My buddy has used it for soups/stews, but I had not canned anything with it.

24 pints (well, minus one for the mother-in-law)...



and 6 more in here...



It's nice to be able to stack 16 pints in this canner. Next up will be some venison. Got a little in the freezer that is from the year before last, so I'll try it and see how I do with it.
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Old August 30, 2011, 19:33   #195
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If that's the same Presto canner I have, you can fit 20 pints at a time. Is it 16 quarts?
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Old August 30, 2011, 20:24   #196
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I just got my All-American 15.5 quart canner and the ball blue book. I've been studying videos on Youtube, and reading and am going to can my 1st batch of chicken tomorrow; for food security (just me and the wife) price cost-averaging. Picked up about $50 of boneless/skinless chicken breasts at Costco $2.99/lb so I can get started asap, from now on though I'll be watching those Wednesday ads that I usually just throw away.

Plus I'm going to re-read this thread start to finish! Thanks for all the pics and info.
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Old August 30, 2011, 21:11   #197
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Quote:
Originally posted by rowjimmy
If that's the same Presto canner I have, you can fit 20 pints at a time. Is it 16 quarts?
It is the 01781 model, 23 qt. Not sure if more than that will fit, but I'll be trying now!

Last edited by C-ya; August 30, 2011 at 21:42.
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Old August 31, 2011, 08:08   #198
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You should be able to get 10 and 10. I wouldn't put less than 10 in the second layer though as the jars can tip and spill.
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Old August 31, 2011, 11:24   #199
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I'll have to try that with some empties just to see how many will fit.
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Old September 08, 2011, 02:13   #200
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What a great thread. I have a small orchard on my property, just a couple of apple and plum trees. The trees hadn't been maintained for probably a decade or better, so we pruned somewhat harshly this last spring. That apples came back in strength, but almost all the fruit has been riddled with bugs before it's even ripe. The plum trees are much slower to recover, oh well next year.

I've also got a recipe for pickled green beens, which I am absolutely addicted to from my aunt. I think she's won the state fair with them a few times.
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