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Canning jars.

shaneshane Member Posts: 882 ✭✭✭✭
edited November 2001 in General Discussion
Do any of you guys here do any canning?? We can alot of food around here like green beans, pickled beans and corn, pickles, crout, and lots of other stuff. Just wondering if anyone else does this.
Sir Shane of the~Secret Select Society of Sauve Stylish Smoking Jackets~
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Comments

  • 218Beekeep218Beekeep Member Posts: 3,033
    edited November -1
    shane,my friends in West Virginia do a lot of canning.They sent us home with a big jar of apples a year ago,MRS. .218,finally made a pie out of it last week,that was as good as I`ve ever had!!They also can a lot of deer meat,take it out and put it in their recipes..218
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  • shaneshane Member Posts: 882 ✭✭✭✭
    edited November -1
    If you haven't tried canned deer meat you need to! I mixed some deer burger with sausage added some pepper-n-stuff then canned it. A year later when I poped the top on it.............man that was some good stuff!!!!!!!!!!!!
    Sir Shane of the~Secret Select Society of Sauve Stylish Smoking Jackets~
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  • idsman75idsman75 Member Posts: 13,398 ✭✭✭
    edited November -1
    The last time I had canned venison it was better than mom's roast beef. Yum Yum!
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  • concealedG36concealedG36 Member Posts: 3,566 ✭✭
    edited November -1
    Shane, I like to can salmon myself, but I've tried canned venison and it is awesome! In college we didn't have much money at all, but we all hunted and one of our buddies used to can a lot of it for us. Try mixing the canned venison with BBQ sauce, heat it and serve on a hoagie bun, yummmy! If I get some deer this year I'm going to try it myself. Just can't beat the shelf life and it comes out very tasty.
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  • Old hickoryOld hickory Member Posts: 1,368 ✭✭✭✭✭
    edited November -1
    My mom - 78 - still does. I don't know what I'll do when she stops. It's alot of work - she still puts up 300 quarts!! Deermeat and beef are the greatest. I took some to college 30 years ago and guys on my floor liked to have held me hostage till i brought more. Pigs that we were, we ate it right out of the bottle without heating it up- oh for the good old days!!!
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  • travelortravelor Member Posts: 442 ✭✭✭
    edited November -1
    Hey Shane, I'm beginning to like you....it's nice to know that I'm not the only macho he man type that enjoys the finer things in life. I usually have a large garden, and since the wife is so busy popin' out the chilluns, I do most of the cooking. And you can't beat garden raised canned food compared to who knows what goes into that stuff from the grocer. A couple of years back, there was a drop in the price of pork on the market, so I bought a lot of pork tenderloins at 50 cents a pound. I put up four cases of quart wide mouth jars. We enjoyed it many ways for quite some time. My brother told me about his mother inlaw's method of canned seasoning (she's Italian). You put three or four large tomatoes, a couple of whole garlic--not just one or two cloves---peal all of the cloves in each of two! a couple of good hot peppers chopped up, and some dill seed, etc..can it up as you would stewed tomatoes, let it sit for at least a month before using. Use this in place of standard dry seasoning in spaghetti sauce, meat loaf, or many other favorites. Dosn't take much.1/4--1/2 cup usualy does the trick. once you try it, you'll never stop making it.
    keep lots of extra uppers for your ar..you can change often enough to keep the thing from over heating...what ever caliber fits the moment..~Secret Select Society of Suave Stylish Smoking Jackets~
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  • john carrjohn carr Member Posts: 1,717 ✭✭✭✭✭
    edited November -1
    I usually can 65-75 jars of salsa during tomato season every year. I used to can carp when I fished a lot. I know it doesn't sound very good but tastes just like salmon.My daughter gives away about 20 jars of salsa each Christmas to people she works with.
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  • shaneshane Member Posts: 882 ✭✭✭✭
    edited November -1
    travelor, I'm gonna try that. It sounds very good!!!!! I'm glad to see others who value home grown and homemade food. I try to get buy with as little food from the store as I can, not to be cheap but becouse I just like knowing that I can.
    Sir Shane of the~Secret Select Society of Sauve Stylish Smoking Jackets~
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  • berto64berto64 Member Posts: 57 ✭✭
    edited November -1
    Thanks John, You just reminded me of a pint of canned salmon in my cupboard that I brought home from my brother's in Oregon. He sent some canned mushrooms too.berto
    What! Trade my M-14 for that plastic piece of ___t!Endeavor to Persevere
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  • woodsrunnerwoodsrunner Member Posts: 5,378 ✭✭
    edited November -1
    We try to be as self reliant as possible, It's fun being the man teaching my Brooklyn born & bred fiance' to do things like can.. Not much canning this year though drought did a number on the garden.. A hint to those of you with vacuum packers for freezer stuff, If you buy the jar adaptor, you can use it to can ammo.. I keep a few quarts of .22's around for a rainy day, if you know what I mean.. LOLOLWOODS
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  • tightbredtightbred Member Posts: 74 ✭✭
    edited November -1
    Hey guys, I want to try this canning thing. I hate to kill an animal that I don't eat, but i don't have a deepfreeze, and I can't eat a whole deer before it goes bad. I intend to plant a nice sized garden next spring. I've also read the "jerky" post and I plan on putting a * load of food up. I make some mean bar-b-cue, but thats about it. Can anyone direct me to a "Canning for Dummies" website?
    I've still got all of my teeth.VIP Member: ~Secret Select Society of Suave Stylish Smoking Jackets~
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  • woodsrunnerwoodsrunner Member Posts: 5,378 ✭✭
    edited November -1
    Look in the phone book for U.S.D.A. Co-operative extension, they have lots of free booklets.. If they try to charge you for them , ask for the bulletin #'s, then call your congressmans local office and request they be sent to you. You're a taxpayer you've already paid for them once.. See your congressman is good for something after all.. Also I've recomended elsewhere find a copy of "Backwoods Home" Magazine , they are very pro-gun and have regular food preservation articles.. They also have the occasional hunting or fishing article, And Massad Ayoob is on thier staff..Goodluck and be careful canning meat it can be an art..WOODS
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  • mag44mag44 Member Posts: 16 ✭✭
    edited November -1
    Just about everything from the garden goes thru the canning process in my house. Usually have more than plenty thru out the winter. Very rarely freeze venison. Usually that goes thru the canning process. Best bet is to invest in the new pressure canning cookers. Saves alot of time and does much more better than the ole boiling process. Usually give alot of canned veggies, apple butter, jams, and deer meat to the food bank here in SWVA.Check out:www.foodsafety.org if you want times and methods for canning.
    Ridge Running in SWVA
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  • travelortravelor Member Posts: 442 ✭✭✭
    edited November -1
    I agree about the pressure canner....indespensible for meat products. There are bacteria that can survive waterbath methods, and its not worth the risk. Mirro makes a very good line of canners...get the biggest, because it takes the same amount of time to do 12 jars versus 6. They supply a very useful guide for times and pressures, all approved by the department of agriculture. Another great way to preserve fruits or vegetables is to dry them. Sunshine works great...just slice thinly and place on a clean dry surface in the sun. No other method preserves as many vitamines as drying. And all dried foods can be reconstituted simply by soaking in water or cooking. Also dried food keeps longer than any other form of preservation, as long as it is kept dry. any discoloration will not effect the flavour. check back to this post, as I am going to provide plans for a solar food drier...
    keep lots of extra uppers for your ar..you can change often enough to keep the thing from over heating...what ever caliber fits the moment..~Secret Select Society of Suave Stylish Smoking Jackets~
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  • WyomingSwedeWyomingSwede Member Posts: 402 ✭✭✭
    edited November -1
    Canning in and of itself is kind of a lost art to the general public. I can almost all of my deer and elk except the steaks. We also put up numerous garden products. THey store forever and you dont have to worry about the power going off while you are gone. For those newly starting or just getting interested...I would recommend the Ball Blue Book...it covers canning and freezing, and has some good pickle recipes. It is even being sold at Walmart. As to websites, try www.ball.com or www.homecanning.com Hope this helps. regards swede
    WyomingSwede
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  • WyomingSwedeWyomingSwede Member Posts: 402 ✭✭✭
    edited November -1
    Thought I'd give this topic one more chance on the front page before it gets wiped off by the propaganda topics.
    WyomingSwede
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  • tightbredtightbred Member Posts: 74 ✭✭
    edited November -1
    me too!ONE MORE TIME!
    I've still got all of my teeth.VIP Member: ~Secret Select Society of Suave Stylish Smoking Jackets~
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  • ClairClair Member Posts: 679 ✭✭✭✭
    edited November -1
    Never tried canning meat. Got any good reciepes ?
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  • gunnutgunnut Member Posts: 724 ✭✭✭✭
    edited November -1
    Back to the top !!!keep talkin im gettin hungry
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  • travelortravelor Member Posts: 442 ✭✭✭
    edited November -1
    just cut it in big pieces, stick it in the jar(wide mouth works best)cover with water or broth. use a pressure canner, follow direction/charts as supplied by department of agriculture jor times and pressures. make sure that you cook it well after opening, especialy if stored for extended periods. Use in any recipe that calls for meat. Try simmering with a can of condenced cream of celery, or mushroom soup, using only the broth from the jar as added liquid instead of water. Add elbo macaroni or rice, cook till done. MMMMMMMM MMMMMMM. can add carrots, corn, onions, celery, taters, or what ever elce cooks your noodle....
    keep lots of extra uppers for your ar..you can change often enough to keep the thing from over heating...what ever caliber fits the moment..~Secret Select Society of Suave Stylish Smoking Jackets~
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  • bartobarto Member Posts: 4,734 ✭✭
    edited November -1
    insert fork in jarpull out meateatrepeat until jar is emptyrepeat until full (you)p.s. crackers are o k
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  • travelortravelor Member Posts: 442 ✭✭✭
    edited November -1
    Barto...your method works great also...just reminded me that I forgot to include salt int the above directions....You should put 1 teaspoon of salt into each quart jar. It helps preservation, and better for barto's recipe!!!
    keep lots of extra uppers for your ar..you can change often enough to keep the thing from over heating...what ever caliber fits the moment..~Secret Select Society of Suave Stylish Smoking Jackets~
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  • shaneshane Member Posts: 882 ✭✭✭✭
    edited November -1
    I sat down here to catch up on the past few days and for some reasom I'm hungry now. Go figure!?!
    Sir Shane of the~Secret Select Society of Sauve Stylish Smoking Jackets~
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  • Patrick OdlePatrick Odle Member Posts: 951 ✭✭✭✭
    edited November -1
    Anybody out there ever et polk-sallet and possum-grape wine.
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  • travelortravelor Member Posts: 442 ✭✭✭
    edited November -1
    No, I havn't travelled that far yet...please elaborate...
    keep lots of extra uppers for your ar..you can change often enough to keep the thing from over heating...what ever caliber fits the moment..~Secret Select Society of Suave Stylish Smoking Jackets~
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  • WyomingSwedeWyomingSwede Member Posts: 402 ✭✭✭
    edited November -1
    If you want to tame the game taste mild ...drop a cube of beef boullion in on the top before you can. The Ball canning guide has some great recipes. I am so addicted to my own pickles I rarely buy them at the store anymore. Canned deer makes great Barbecue and chili. Would also recommend 1/4 teaspoon Cavenders Greek Seasoning (made in Harrison AR) or Mortons seasoned salt to lively up the flavor when canning meat.
    WyomingSwede
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  • thunderboltthunderbolt Member Posts: 6,041 ✭✭✭
    edited November -1
    I used to eat some polk every spring while waiting for the other greens to come in.Tasty with enough fatback to go with them.
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  • cowboy62cowboy62 Member Posts: 70 ✭✭
    edited November -1
    we can everything we can get our hands on...I even canned toilet paper once, just to prove I could.Cowboy
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  • WyomingSwedeWyomingSwede Member Posts: 402 ✭✭✭
    edited November -1
    time to put this back on top....picked up two whitetails this weekend...time to get the canners fired up. regards swede
    WyomingSwede
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