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About LinkBacksI'm getting hungry. Butter and cheese AND freeze-dried meals.
Mmmm, food!
I'm getting hungry. Butter and cheese AND freeze-dried meals.
Mmmm, food!
I would recommend getting a pressure cooker, remember they were the first microwaves (kindly) and they keep food good for years. I have started to believe that I need to can a lot of stuff this year; especially since most things are easy to just can and forget. One other thing to consider is to make an industrial style food dehydrator... simple as all get out and gives added life to all kinds of food. There is a reason that there is some beef jerky that has been found that was still good years after it was made.
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Why buy canned butter when you can do it yourself in pint jars. Its easy to do.
Wow timely info - my wife and I are planning to can our garden this year because we simply couldn't eat all of it last year!
A note about canning - you can get canning stuff at any grocer. You can get older canning books from the library, but be warned that some of the "older" recipes may in fact be unsafe! The newer books suggested this, and so be aware that some 40-year-old recipe may not purify properly, leading to potential botulism poisoning. Very bad!
Slightly off-topic -
I'm sticking to canning vegetables for now, but I never really considered canning meats. Is there a good book or reference that has how-to stuff? The sheer amount of fish we catch every year here in the Chesapeake compels us to freeze everything, and canned fish would be a nice alternative! Especially if the power goes outI think I'll make a new thread about canning.
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hmm jerky and canning. how long would the jerky last if canned?
pookie - how about smoked fish?Originally Posted by hcpookie
Wow timely info - my wife and I are planning to can our garden this year because we simply couldn't eat all of it last year!
A note about canning - you can get canning stuff at any grocer. You can get older canning books from the library, but be warned that some of the "older" recipes may in fact be unsafe! The newer books suggested this, and so be aware that some 40-year-old recipe may not purify properly, leading to potential botulism poisoning. Very bad!
Slightly off-topic -
I'm sticking to canning vegetables for now, but I never really considered canning meats. Is there a good book or reference that has how-to stuff? The sheer amount of fish we catch every year here in the Chesapeake compels us to freeze everything, and canned fish would be a nice alternative! Especially if the power goes out
As for canning meat - here is a link to a pdf put out by NDSU. http://www.ag.ndsu.edu/pubs/yf/foods/fn188.pdf
"To show you how radical I am, I want carjackers dead. I want rapists dead. I want burglars dead. I want child molesters dead. I want the bad guys dead. No court case. No parole. No early release. I want 'em dead. Get a gun and when they attack you, shoot 'em."
Ted Nugent - speaking at the NRA convention April 17, 2005
Canning Meat, Poultry, and Game, HYG-5330-97 is one put out by OSU.
Presto?: Pressure Canning: Meat and Poultry put out by the company that makes presto canners
GH1490 Quality for Keeps -- Canning Meat, Fish and Poultry, MU Extension
pdf from U of W http://learningstore.uwex.edu/pdf/B3345.pdf
http://www.uwex.edu/CES/cty/outagami...ingmeatTan.pdf
and the list could go on and on
hope these links help you.
"To show you how radical I am, I want carjackers dead. I want rapists dead. I want burglars dead. I want child molesters dead. I want the bad guys dead. No court case. No parole. No early release. I want 'em dead. Get a gun and when they attack you, shoot 'em."
Ted Nugent - speaking at the NRA convention April 17, 2005
A couple more - USDA guides -
USDA Complete Guide to Home Canning
USDA Canning Guide (1994)
National Center for Home Food Preservation | USDA Publications
"To show you how radical I am, I want carjackers dead. I want rapists dead. I want burglars dead. I want child molesters dead. I want the bad guys dead. No court case. No parole. No early release. I want 'em dead. Get a gun and when they attack you, shoot 'em."
Ted Nugent - speaking at the NRA convention April 17, 2005
I canned butter 1n 1999 that's still very good. I used 12 oz straight side jelly jars. Buying butter on sale is still @ $2 a #, less in couple of case lots.
I sterilize jars by boiling, then upside down in gas oven on 200, butter is melted, temp checked to be 240, skimmed a few times until clear, then poured into jars to 1/2" space, lids come out of simmering water bath, with magnetic lid lifter, then snugged down. This is now Ghee, lasts a LONG time, and is very expensive in the specialty stores. I've used both salted and unsalted butter, don't see any difference.
For this, you don't need a pressure canner, nor for jams, jellies, pickles.
+ 1 and repeat: Old recipe times and temps not safe, I recall a vichiossee (sp) soup processor who discovered a resistant botulism strain. I will not touch shellfish for this reason.
How about the canned squirrel that place has?
Dehydrated squirrels so you can spend more time at home and less time hunting
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