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Is all your canning done?

Knifeman

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I started canning this summer and me and my wife did blueberry and Peach jam. We were able to put up about 16 jars a piece from fresh picked fruit. Next year I hope to get a pressure canner and start doing veggies from the garden we hope to start in the spring.
 

jerrymrc

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Speaking of canned meats..... Albertsons had boneless pork ribs on for $149 a pound. Bought 4 packages for $20 Fired up the grill on the Jenn air and braised them about 1/2-3/4 done. Cut it up into chunks and into the jars it went.

Looks like I would have got about 8+ quarts but I am doing 6 and saving the rest for dinner. I like to lightly grill pork and beef so it does not look so bad in the jar and it adds a little flavor.

7 quarts of meat for $20 :)
 
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spatin

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Have a look at Amazon.com. I was able to find a Presto 21 qt canner (big) for about $70, free shipping, no sales tax. Best deal I could find anywhere. That was almost a year ago, don't know what they have now, but I have seen that same Presto canner on the shelves here in town for over $100.
Sidney

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I went & bought some lids & seals and tried them on a jar. Perfect fit, so classico havn't changed & these are going to work. I'm pleased as I was hoping that would be the case & I have a boatload of these jars saved up.
Now I have to start researching for a pressure cooker, think I might try canning my own pasta sauce as a first project. I usually put a smidgen of meat in it for flavor but I had no idea you could can meat (ala: whats in this thread, thats incredible to see). It makes for a lot of possibilities in some difficult scenarios.
 

jerrymrc

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It is starting again gang. I just did 9 pints of green beans. Now I am waiting (hopefully) that they drop to 50 cents a lb. I bought some at $1 a lb and $4.70 got me 9 pints. My pints are about 1-1/2 store bought beans so it is so-so at this point.

If the price drops at all then I will be head and shoulders above what the stores are selling them for.
 

goldenspurholderx2

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I just did 48 ea. 4 oz. jars of jam. 8ea. of strawberry, blueberry, fig, cherry, strawberry rhubarb, and strawberry/lemon marmalade. Got all of the fresh fruit at Costco for $30 and even had enough left over for munching. I'm going to do some green beans in garlic and hot peppers my next days off. Also my romas are due to turn red soon so I'll have to figure out what to do with those.

Jerry, what pressure are you using for our 6000+ altitude? 15lbs? When you adjust the pressure for altitude you don't need to adjust the time like when doing a water bath right?
 

jerrymrc

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goldenspurholderx2 said:

Jerry, what pressure are you using for our 6000+ altitude? 15lbs? When you adjust the pressure for altitude you don't need to adjust the time like when doing a water bath right?
13.5 is when I start the timer. Time is the same. If you have a rocker type then they come 5-10-15 use 15. I have both types of pressure canners.
 

rowjimmy

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Man Jerry,

All those pics of yours from last year just left my mouth watering...

If I wanted to get started canning (my wife has done jams and salsa but no pressureized stuff) do I just need jars, lids and a pressure cooker? Any other equipment investment?

What's the realistic longevity of canned meats?

I guess its kind of like investing, buy (food) on the dips and lay up a bunch for pricier times...

Is the longevity that much different from frozen foods and you just have the piece of mind of not relying on electricity?

Plenty of questions, any help would be appreciated.

Regards,
RJ
 

jerrymrc

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rowjimmy said:
Man Jerry,

All those pics of yours from last year just left my mouth watering...

If I wanted to get started canning (my wife has done jams and salsa but no pressureized stuff) do I just need jars, lids and a pressure cooker? Any other equipment investment?

What's the realistic longevity of canned meats?

I guess its kind of like investing, buy (food) on the dips and lay up a bunch for pricier times...

Is the longevity that much different from frozen foods and you just have the piece of mind of not relying on electricity?

Plenty of questions, any help would be appreciated.

Regards,
RJ
Jars,lids,pressure cooker,timer and a book. I have books by the Gov and others but I always seem to use my Kerr book that is dated 73. I go 3 years on the meats but have only had a jar of stew make it that far before it was eaten.

I will say that having a room or pantry downstairs that is both cool and dark helps. Light is an enemy of home canned goods. My room is now pitch black.

I look at the ads every week and just about anything that is $1.50 per lb or less (boneless) is a candidate. I did screw up and not buy more round steak when it was $1.49 a Lb. It has become very popular around here in canned form.

Jars are getting hard to find at garage sales and on craigslist. The Commissary on post has pints for $5 and quarts for $6 right now. Wally world has pints for $6.75

Just some thoughts.
 

rowjimmy

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jerrymrc said:
...Jars are getting hard to find at garage sales and on craigslist. The Commissary on post has pints for $5 and quarts for $6 right now. Wally world has pints for $6.75....
Really, I haven't heard about this run on jars form 411man yet ;) :rofl:

I wonder if more folks are looking to can and thus the scarcity of used stuff.

Thanks for the tips!!

RJ
 

Hebrew Battle Rifle

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I am about ready to plunge into the world of home canning. Not so much for the economics of it, but rather for the control over what I am eating and not being at the mercy of the electric company. They do a great job of supplying power, but all it would take is a few days without power (like alot of folks during the last round of tornados) and all of my frozen food would be in jeopardy of going bad.

As I go about my work day, I see lots of calves frolicking in various pastures and I cannot help but wonder how delicious they would be. I even wondered about how good and tender a newborn calf would be. Pull it straight out of the mamma cow, whack it in the melon, and get to cookin'.


I would love to have a couple of calves canned up next to the 5 deer that I have frozen at the moment.
How about fish? Anybody have experience with canning fish?
 

jerrymrc

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I would love to have a couple of calves canned up next to the 5 deer that I have frozen at the moment. How about fish? Anybody have experience with canning fish?
Canned deer is great. I have not canned actual fish but I have done up some of my lobster and crab chowder.

OK gang lets can some more stuff. On today's menu is Strawberries. Now I do like them frozen and fresh but a few jars put away will not hurt anything. I like them on ice cream and pancakes.

One 4lb pack on sale for $4.50
 

jerrymrc

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I am going to post how I can them. I am sure there are other ways but this works for me. Take 1-1/2 quart of water, 1-3/4 cups of sugar and put on the stove. Take about 10-12 strawberries and puree them add to the water/sugar mix and bring to a boil. I find that cutting at a 45 angle and just rotate the berry makes short work of the stems.
 

jerrymrc

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Now we get our water bath canner and add enough water to cover the jars 1" Fill your jars and tighten the bands firmly. Bring water to a boil, place jars in bath and start your timer. For pints 15min but because I live @ 6000' it is 21 min.
 

spatin

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Jerry, where are you finding these good deals on meats for canning? I check the papers and sales, but seldom if ever do I see anything like that up here on my end of town.
I would love to get some round steak canned up, maybe some pork too.
Do you can chicken? With or without the bones? Hot or cold pack?
A while back, I hot packed some boneless chicken breasts from Sam's and that turned out really nice. That encourages me to try some other things.
Sidney
 

jerrymrc

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spatin said:
Jerry, where are you finding these good deals on meats for canning? I check the papers and sales, but seldom if ever do I see anything like that up here on my end of town.
I would love to get some round steak canned up, maybe some pork too.
Do you can chicken? With or without the bones? Hot or cold pack?
A while back, I hot packed some boneless chicken breasts from Sam's and that turned out really nice. That encourages me to try some other things.
Sidney
The round steak was the end of may. That is what the beef BBQ was at Falfest. 2-3 weeks ago chicken breasts were $1.55 a lb at the Mexican store on circle.
This weeks ads were ok. King soopers. Pork sirloin roast .99 a LB. Country style ribs $1.49 a Lb. Both are bone in but I find the ribs bones to be small if you look and the roast comes in at $1.50 per Lb after you discard the bone.

Safeway has pork chops for $1.59 per Lb but they are bone in. Bacon is on sale and the best deal is the 48oz butchers cut that works out to $1.80 per Lb. The large 6.5lb ones are right at $2 per lb vs the $1.50 I paid 3 weeks ago.
:D

All chicken is hot pack boneless as is all the meat I can.
 

Ak_guy

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Search for a PDF named Joy of Canning. It is free and has LOTS of recipes. Get ya a Ball Blue book also. I have alot of canning guides I inherited from my grandma.

Made this year:

Kosher pickles
Hot kosher Pickles
Candied pears
Blackberry Jelly
Pickled vegetables (cauliflower, carrot, banana peppers)
Pickled squash.


I like pickles... :D
 
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