Canning

[jimLE]

even as a non-prepper.it's a great thing to know and do..especially during a job lose or natural disaster.pluss im thinking the home canned foods is better for a person,for a number of reasons.i've been eating home canned chilli that i canned 11/21/2016..id rather eat it,instead of store bought canned chilli..

there's someone on a diff site.in which she lost her job..their not only appreciateing the home canning that she's done.but her husband is now all for it,instead of some what against it..

 

[Brent S]

even as a non-prepper.it's a great thing to know and do..especially during a job lose or natural disaster.pluss im thinking the home canned foods is better for a person,for a number of reasons.i've been eating home canned chilli that i canned 11/21/2016..id rather eat it,instead of store bought canned chilli..

there's someone on a diff site.in which she lost her job..their not only appreciateing the home canning that she's done.but her husband is now all for it,instead of some what against it..

You never know when life will throw you a curve ball. I look at it as kind of an insurance policy. One of the best things to me about canning is being able to preserve what you grow to last all year. I used to give away loads of veggies as you can only eat so much while its ripe.

 

[WGregMiller]

Y'all are making me remember my Mom (and grandmother and aunts) canning during picking season. TONS of green beans and such from the gardens and tons of peaches from the orchards nearby. Man, we'd have enough soup made up over the summer to last all winter. When my Mom passed away in 2012, I made sure all the jars got a good home (here).

 

[SheilaT.]

I think it's awesome to look in the pantry and know I could feed my family for 6 months or better. It is a skill that's realitively easy to learn, but really increases your ability to weather most of life's 'disruptions'. Wether a layoff from a job, a natural disaster, or just tough times, canning is something any serious prepper needs to learn.

We would have been in much worse financial state had we not had all the home canned food to keep us gong when we moved and I couldn't agree more with the serious prepper needing to learn canning, I would go further to say home preservation in all it's forms is a no brainer. Some foods lend themselves better to one method than another. Canned Cabbage is bleugghh, but Sauerkraut is delicious.

 

[Brent S]

Y'all are making me remember my Mom (and grandmother and aunts) canning during picking season. TONS of green beans and such from the gardens and tons of peaches from the orchards nearby. Man, we'd have enough soup made up over the summer to last all winter. When my Mom passed away in 2012, I made sure all the jars got a good home (here).

It really surprises me how many people I have talked to that said, I had an aunt or grandmother that canned, but we just never did. This was a basic home skill for so many generations that's just gone by the way. Truly worth learning and doing. There is an initial investment of the pressure canner, close to 100 bucks, then getting jars and lids. At least the jars will last for years, getting used over and over. I even use the jars as drinking glasses now as I like the country style anyways. I try to pick up a case of jars and extra lids about every other time I go to the grocery. That way I don't feel the pain of buying it all at once! Over the last year or so I've collected enough lids to can for three or four years. I even bought some tattler lids, which are reusable, but have not tried them out yet. Danilgrl here is the chief canner on this forum and has always been happy to share tips with people learning, as I am as well.

 

[jimLE]

i've been eating the jars of chili that i canned..so i figure that i'd try a diff chili recipe,other than the store bought chili kits,this time round.

 

[Mountain trapper]

The wife has everything she needs for canning, but until the house is built we can't actually do any canning. Eventually I'm going to build an outdoor kitchen so we're not heating up the house in summer. In the meantime we'll keep stocking up on supplies and storing them in the barn. We already have cases and cases of jars and lids stored away. How much is enough? I'm still hopeful the kids will come back someday and want to take part.

 

[WGregMiller]

It really surprises me how many people I have talked to that said, I had an aunt or grandmother that canned, but we just never did. This was a basic home skill for so many generations that's just gone by the way. Truly worth learning and doing. There is an initial investment of the pressure canner, close to 100 bucks, then getting jars and lids. At least the jars will last for years, getting used over and over. I even use the jars as drinking glasses now as I like the country style anyways. I try to pick up a case of jars and extra lids about every other time I go to the grocery. That way I don't feel the pain of buying it all at once! Over the last year or so I've collected enough lids to can for three or four years. I even bought some tattler lids, which are reusable, but have not tried them out yet. Danilgrl here is the chief canner on this forum and has always been happy to share tips with people learning, as I am as well.

We tried the reusable lids but didn't have much luck with them working a 2nd time. We just dropped back to the old school lids after that.

I don't have a clue how many jars we have now, but after I gathered up what was at my Mom's house it has to be well over 100 of them.

 

[WGregMiller]

The wife has everything she needs for canning, but until the house is built we can't actually do any canning. Eventually I'm going to build an outdoor kitchen so we're not heating up the house in summer. In the meantime we'll keep stocking up on supplies and storing them in the barn. We already have cases and cases of jars and lids stored away. How much is enough? I'm still hopeful the kids will come back someday and want to take part.

The Amish near here have indoor and outdoor stoves. I can't imagine them cooking inside when it's in the 90's and humidity almost high enough to rain without air conditioning. This past summer was brutal.

As for how many jars, etc to keep, I don't know. We have a ton of them and a lot more lids than jars. Probably going to add more especially since the garden should produce - hopefully.

 

[Mountain trapper]

i've been eating the jars of chili that i canned..so i figure that i'd try a diff chili recipe,other than the store bought chili kits,this time round.

I love chilli. It's one of my favorite meals. I have several good chilli recipes that I like to use. Only if I'm in a rush will I use one of the store bought kits.

 

[jimLE]

thats what i've been doing,when it comes to chili kits..but yet.i figure it's time to change that..at least somewhat.i'll still go with chili kits.but i want to try new chili recipes.just to see if we prefer them over the kit,or not..

 

[Dani]

I think it's awesome to look in the pantry and know I could feed my family for 6 months or better. It is a skill that's realitively easy to learn, but really increases your ability to weather most of life's 'disruptions'. Wether a layoff from a job, a natural disaster, or just tough times, canning is something any serious prepper needs to learn.

Or when you are too darn tired to have to cook a full meal from scratch ! It is so nice to have a 'little grocery store' in the house that is so convenient. My boss says it looks like I have a mini HEB. It really should be something that everyone knows how to do, but unfortunately it is becoming a lost art.

 

[Brent S]

We tried the reusable lids but didn't have much luck with them working a 2nd time. We just dropped back to the old school lids after that.

I don't have a clue how many jars we have now, but after I gathered up what was at my Mom's house it has to be well over 100 of them.

Danilgrl inspired me to try using some of the regular lids a second time, and I've had no problems. I just looked at them for any issues like dents and the gasget material looking ok. I don't think it's really worth it in today's world with the lids being so cheap, but it's good to know for tough times. As far as having jars, I keep hearing from some that you can't have too much ammo, well I feel the same about jars! The next time I can I will use the tattler lids I bought just for practice and I'll let you know what I think about them.

 

[Brent S]

thats what i've been doing,when it comes to chili kits..but yet.i figure it's time to change that..at least somewhat.i'll still go with chili kits.but i want to try new chili recipes.just to see if we prefer them over the kit,or not..

My mother made the best chili I've ever had. Unfortunately when she passed no one had ever written it down! I've tried for ages to get close and haven't even gotten close to it. I'm from Kentucky, where we like it a little more watery with spaghetti noodles in it. Awesome stuff!

 

[Dani]

I keep hearing bad reviews on the tattler lids, . . . I may just wait until they figure out all the issues before I actually try them out. With the investment, I would want to make certain that they would be reusable. . . I mean isn't that the whole point of the lid.

 

[Brent S]

I keep hearing bad reviews on the tattler lids, . . . I may just wait until they figure out all the issues before I actually try them out. With the investment, I would want to make certain that they would be reusable. . . I mean isn't that the whole point of the lid.

They were definately a lot more than the lids from Walmart. I've heard good things about them being able to seal dozens of times. Like I said, I'll let you know how well they actually do in the real world. I sure would like to get some of the red goo they use on the regular lids. Just out of curiosity, do you know what the canning wax that they sell in stores is used for? I had thought it was to seal lids, but it seems like it would just melt out in a pressure cooker.

 

[Dani]

I love my chili, but since I am a Southern Gal, we like it a little on the thicker side with a little kick in the butt with cayenne and served over rice. Throw on some shredded cheese and raw diced onion on top. . . oh yeah, I am in happy tummy heaven. I do know some down here like it over potato salad, which I still find weird.

 

[Brent S]

As far as the regular lids go, Walmart sells a pack of 12 of them for something like 1.20. Ive got better than two hundred packs now by just picking up a few each time I go shopping. I don't know if the gasget material will dry out over time or not, but they should be good for at least several years when stored well.

 

[Brent S]

I love my chili, but since I am a Southern Gal, we like it a little on the thicker side with a little kick in the butt with cayenne and served over rice. Throw on some shredded cheese and raw diced onion on top. . . oh yeah, I am in happy tummy heaven. I do know some down here like it over potato salad, which I still find weird.

Rice is a good substitute when you don't have noodles! Lol, but I've never even heard of using potatoe salad before. I do always say though, don't knock it till you try it.

 

[Dani]

They were definately a lot more than the lids from Walmart. I've heard good things about them being able to seal dozens of times. Like I said, I'll let you know how well they actually do in the real world. I sure would like to get some of the red goo they use on the regular lids. Just out of curiosity, do you know what the canning wax that they sell in stores is used for? I had thought it was to seal lids, but it seems like it would just melt out in a pressure cooker.

Grandma days used the canning wax (Gulf Wax) before the two part lids to seal the top of their jelly jars by melting the wax and pouring on top when the jelly has set. It really isn't a long term solution for keeping your canned jelly needing to be use within a couple months.

 

[Brent S]

Grandma days used the canning wax (Gulf Wax) before the two part lids to seal the top of their jelly jars by melting the wax and pouring on top when the jelly has set. It really isn't a long term solution for keeping your canned jelly needing to be use within a couple months.

Yeah, that dosent sound like a great system. They do sell it in most places though.

 

[Dani]

As far as the regular lids go, Walmart sells a pack of 12 of them for something like 1.20. Ive got better than two hundred packs now by just picking up a few each time I go shopping. I don't know if the gasget material will dry out over time or not, but they should be good for at least several years when stored well.

I have used canning jar lids that were over 50 years old with no problems. When my BIL's grandmother passed, she had a bunch of jars and some lids that I got since I was the only one they knew who would use them. They had them in a shed out back and I stored them in my gardening shed. I had no problems with them sealing up so they should be just fine in your life time

 

[Dani]

I still use Gulf Wax and keep some on hand at all times. I use it to pour over my dryer lint to make fire starters. I don't really use the dryer often anymore, mainly just the days I need to do laundry and it is raining, other than that, It gets hung out to dry on the line. Saves so much money on the electric bill.

 

[Mountain trapper]

My mother made the best chili I've ever had. Unfortunately when she passed no one had ever written it down! I've tried for ages to get close and haven't even gotten close to it. I'm from Kentucky, where we like it a little more watery with spaghetti noodles in it. Awesome stuff!

That sounds like the way my mom makes her chilli. She calls it Cincinnati chilli. It's good but I like mine thick enough to float a horse shoe. And hot.

 

[WGregMiller]

Grandma days used the canning wax (Gulf Wax) before the two part lids to seal the top of their jelly jars by melting the wax and pouring on top when the jelly has set. It really isn't a long term solution for keeping your canned jelly needing to be use within a couple months.

Just getting home and ya beat me to it... I didn't know that it wasn't good for very long though....

 

[WGregMiller]

I still use Gulf Wax and keep some on hand at all times. I use it to pour over my dryer lint to make fire starters. I don't really use the dryer often anymore, mainly just the days I need to do laundry and it is raining, other than that, It gets hung out to dry on the line. Saves so much money on the electric bill.

I love that idea!

 

[WGregMiller]

That sounds like the way my mom makes her chilli. She calls it Cincinnati chilli. It's good but I like mine thick enough to float a horse shoe. And hot.

Before I got married, you didn't need a stove to cook mine. My wife would die from that stuff, lol.

 

[SheilaT.]

As far as the regular lids go, Walmart sells a pack of 12 of them for something like 1.20. Ive got better than two hundred packs now by just picking up a few each time I go shopping. I don't know if the gasget material will dry out over time or not, but they should be good for at least several years when stored well.

The one thing I store in Mylar bags with an oxygen absorber is my store of canning lids as I buy in bulk from USA. It's cheaper by at least 50% even including postage.
Prepare yourselves....a pack of caning lids costs £3.99 or $5.00 over here!

http://www.lakeland.co.uk/70967/12-Ball®-Jam-Jar-Mouth-Lids

As to jars, I must have over 200 now and that still isn't enough.

 

[Brent S]

The one thing I store in Mylar bags with an oxygen absorber is my store of canning lids as I buy in bulk from USA. It's cheaper by at least 50% even including postage.
Prepare yourselves....a pack of caning lids costs £3.99 or $5.00 over here!

http://www.lakeland.co.uk/70967/12-Ball®-Jam-Jar-Mouth-Lids

As to jars, I must have over 200 now and that still isn't enough.

Ouch! At 5bucks I'd probably re use all my lids once or twice.

 

[SheilaT.]

For the reason of price I looked into Tattler lids as they seemed to be the answer to my prayers, however I have read mixed reviews and what convinced me to avoid them was this...

http://www.homesteadingtoday.com/co...009-canning-explosion-help-me-figure-out.html



Now I'm not saying this will definitely happen, but it's enough of a concern to me to avoid them.