Today we together made a huge pot of vegetable soup. She diced the potatoes as I browned the ground beef and chopped the onions. She smashed and diced the garlic and together we both took turns stirring the pot and the result was a very tasty but huge pot of soup. Even with two large bowls for dinner we have far too much for us to refrigerate and feel safe it'll keep before we have completed the entire pot. Waste bugs me.
So, tomorrow I will break out the 'ole
All American and a few Mason jars of blue and green and can the remaining soup. Besides, I need the practice. Along with Ball's Blue Book I shall also use
Jackie Clay's excellent book on home canning for reference. I don't trust myself to remember every little step in the canning process, as you too shouldn't.
I'm sure we'll have at least three if not four quarts when the job is completed. As I said, I should can far more often. It's fun, and to a degree, an artful science. Besides, a stocked larder of home cooked and processed canned food gives great satisfaction.
If you consider yourself a survivalist (or Prepper) and haven't as yet set flame to canner - sorry, you're still in the minor leagues. Do yourself a favor and give it a try. If you are experienced please remember to hit the reference books for a refresher course, unless you're in Jackie Clay's realm.
Stephen
And it saves money!!!
ReplyDeleteAmen....me, the frugal bug. I've two books on Kindle, then you're on the plate. Again, well done and congratulations. Oh, when I get the time I'll post a link...sorry it's taken me so long.
DeleteJackie Clay is a canning goddess. I use her recipes and instructions more than Ball's Blue Book. She is the main reason I have such a well stocked larder!
ReplyDeleteShe is indeed the goddess of canning...and homesteading. Thanks, my sweet friend.
DeleteI have some vegetable soup frozen in quart sized bags in the freezer.
ReplyDeleteI had the urge today at noon, thawed a bag and enjoyed it for lunch.
See, I knew there was a reason I like you....take care, my friend.
DeleteI wasn't impressed with the vintage blue jars though. They seemed rather too expensive to me but they do look nice. We don't can much anymore but you're right it's a skill you should always keep up on.
ReplyDeleteJust a picture. We use the standard Ball and Mason jars. Some of our jars are very, very old. I salvaged many from my father's farm. I always check for cracks and chips.
DeleteAbout a year ago, I got all enthusiastic and bought the jars, and the Ball book on canning. Then I just never bought a pressure cooker because somebody asked me on the blog what I was going to can. I had to ponder that. I haven't done a garden that succeeded in the past. Then somebody else told me I could buy canned vegetables cheaper than I could go to the farmers market, buy vegetables, and can them. All that was true, but I kind of wish I had gone ahead and at least learned how to do it.
ReplyDeleteIt's not required you only can vegetables, but it sure increases ones skill set and at least for me, saves money. Summer time is fresh tomato time...bushels baskets of tomatoes can be water bathed canned and the results are very tasty. I've canned, salmon, venison, elk, ground beef, pork, chicken by the oodles, and most of all, soups and stews. 'When time is dear it's quite nice to reach into the pantry and take a jar, pop the lid and dump the contents into a pot....and smile at the money I've saved and skills we honed.
DeleteHarry, you got can meats when they go on sale and you will save a ton of money. Look at the price of chunk chicken in the can. At best I get it in bulk 10 oz. for $2.19 yet I can buy chicken at .79-.99 cents a pound/16 oz. Even adding the one time cost of jars and Tatler reusable lids it a great deal. That's for the cheapest canned meats you go with canned beef or pork you will spend a lot of money per oz.
DeleteAll good points. Doesn't food in glass last longer and taste better then metal??
ReplyDeleteYes...plus, metal will rust and burst. If you're careful and process with care glass jars of canned veges and meats will last far longer than those cans, some report in excess of twenty years.
DeleteSome people think that BPA, a chemical used in metal cans, is bad for your health. I just read a post on "Thoughts from Frank and Fern" on that subject.
DeleteDoesn't surprise me a bit. I've always held the belief natural is best, period. I'll check out Frank and Fern...never read 'em. Thanks my new friend. Stick around....
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ReplyDeleteThat's why I have two pressure canners. But remember, the Ball Blue Book is wrong! Sorry folks, inside joke between Stephen and I.
ReplyDeleteI remember...just because his jelly wouldn't jell he was adamant the Blue Book was incorrect....I still laugh at that one. I deleted your duplicate post...thanks, Bro.
DeleteI definitely need more practice. I've done peaches, and just made a batch of strawberry rhubarb jam. I haven't yet canned using a pressure canner. It scares me a bit, but it's something I need to learn.
ReplyDeleteModern day pressure canners are very safe, so don't let 'em scare you, Izzy. If you read the manual, follow a few safety rules, you'll be fine. Hey, if I can do it.....
DeleteTry it, not only does it give you a great deal of satisfaction it saves a ton of money.
I didn't know you could can soup. I freeze leftovers like soup when we have 'em. I'll have to read more into canning. :)
ReplyDeleteSweet Girl, I highly recommend Jackie Clay's 'Growing and Canning Your Own Food.' Google is your friend. Heck, Pretty Girl, you can (watch this) can anything. Milk, beans, meats, and yes, soup.
DeleteQuote from Jackie's chapter, 'Meats-in-a-Jar,' on stew, "Process pints for 75 minutes and quarts for 90 minutes."
(Me again.) When canning stews and soups you process the ingredient which requires the longest processing time, which our in case is the ground beef...90 minutes. Follow all other directions.
I once knew an old trapper that swore up and down he canned his leftover shotgun shells....
Stephen,
ReplyDeleteA great way of preserving food without having to store it in the refrigerator or freezer. Just place the jar after processing on the shelve. If processed properly, you can preserve and put up fruit, vegetables, soups, jams, jellies, meats, and many other items.
That is correct, Sandy....my mother used to can palmetto hearts.
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