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Post by jesus4gives on Apr 5, 2007 18:45:51 GMT -5
Before the rising price of gas makes all other prices go up, you can start canning now. If you have an ALDI grocery store, go there and stock up on carrots and potatoes and other veggies that can be canned. We don't have to wait for the garden, and this way we can just plant the main things like tomatoes and cukes and squash, etc. Today (4-5-07) I canned 30 lbs. of potatoes. It cost me $7.50. I also canned 8 lbs. of carrots and that cost only $2.70. So for $10.20 I got 38 lbs. of veggies canned. WOW. Hope this idea helps someone. I am a stocker upper. Thanks and everyone have a great Ressurection Morning the Sunday. ;D
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Post by ladysnow on Apr 5, 2007 21:17:35 GMT -5
I have never thought about doing that! I have never thought about canning potatoes. How do you can them and what do you use them for? I am very curious.
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Post by blessedmom on Apr 6, 2007 10:19:05 GMT -5
Me too! And the carrots too. What recipe do you use to can them? I have a pressure canner, but have never learned to use it. Would you mind sharing some tips?
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Post by countmyblessings on Apr 7, 2007 22:19:15 GMT -5
Oh, I would love a pressure canner! I have been looking for one all year. I cannot WAIT to start canning...but I never considered cannig from the store! Good idea! Especially when we can buy on sale!
Michelle
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Post by jesus4gives on Apr 8, 2007 13:12:42 GMT -5
I would love to have a pressure canner but, I can't afford one. An older friend of mine told me to double the time for a water bath canner. So, if the time in a pressure cooker is 45 min. for a water-bath canner make it 1 1/2 hrs. The way I can potatoes and carrots is simple. For the carrots I buy the big ones, not the babies, and My daughters shave them and I cut them. I get the canner boiling and another pot of water boiling. I make sure that my jars are clean and I put the carrots in the jars raw. I then add 1/2 tsp. salt per pint (1 tsp. per quart), ladel boiling water to 1 inch head space, place the lid on, tighten the band, and I process them for 50 min. in a water-bath canner but for a pressure canner it is 25 min. For carrots I only use pint jars. For potatoes, I use all-purpose potatoes, have two big pots of boiling water, one for cooking and one for just water, wash them, peel them, cut into quarters or smaller, if you prefer, cook them in boiling water for 10 min. NO LONGER. If you cook them longer they will be mush. After 10 min. drain. Put potatoes in jar add 1 tsp. salt to each quart jar (1/2 for each pint). Ladel boiling water over potatoes, put on lid and band and process for 80 min. in water-bath canner or 40 min. for pressure canner. These processing times are for quarts. The times for pints are 35 min. for pressure canner and 70 min. for water-bath canner. I use these for soups mainly,but, I have used the potatoes for potato salad and I have used the carrots in stir-fry. I love canning veggies from the store. You can buy when it is on sale and have it ready when you need it. I also can chicken and beef. If you would like tro know how to do these please let me know. The canned meats can be used for anything. Thank you for the opportunity to help you. Have a great day in the Lord, and happy canning.
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Post by blessedmom on Apr 9, 2007 13:36:44 GMT -5
Thank you so much for sharing! I had no idea you could just double the time in a water bath to can things you would normally use a pressure canner for. That's good to know! I would love to hear about how you can your meats. These are things that would be so nice to know when you find things on sale, you know. Also, about how long do your canned goodies keep? Thanks again so much. Be blessed!
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Post by gratefulmomof3 on Apr 9, 2007 22:36:27 GMT -5
This was so informative! Thank you so much. I never thought of canning store potatoes! I have just a regular canner I got at a yard sale for $1.00 not a pressure canner so I thought I couldn't can alot of things. I have only made homemade jam, and canned rhubarb with it. How long is rhubarb good for once you can it? I would also be interested in how you can your meat? How long is that good for? Any information would be great. I am so new to canning and have checked out the only book our library has on it twice now! Thank you so much!
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Post by jesus4gives on Apr 11, 2007 14:57:57 GMT -5
I am so glad that I could help you all. O.K. for the beef, I buy the stew meat and steaks when the market marks them down or has a really good sale on them. You need to remove all fat and gristle. Cut the steaks into 1 1/2 to 2 inch cubes. Cook meat for about 20 min. During this time add 1/2 tsp. salt per pint or 1 tsp. per qt. jar, if desired. ( You do not have to add salt if you don't want to). Pack hot meat into jars, leaving 1 inch headspace. Ladel boiling water over meat, leaving 1 inch headspace. Remove all airbubbles. Adjust lids and bands. Process pints for 2 1/2 hours and process quarts for 3 hours. I know this is a long time for water bath, but its worth it. The times for those that have pressure canners the time is 1 hr 15 min for pints and 1 hr and 30 min for quarts. I usually try to use the canned meat during the winter months, but I have been told to use them within 2 yrs of canning. I always put the month and year or just the year on all the lids of my canned goods. I will post later on how I can chicken. God bless.
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Post by jesus4gives on Apr 11, 2007 15:00:50 GMT -5
I don't know anything about how long rhubarb last, I would assume that it would be O.K. as long as the seal is not broken.
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Post by countmyblessings on Apr 15, 2007 0:48:51 GMT -5
Thank yo for sharing your knowledge with us! Can any old pot be used for water bath canning, or do you need a special type? Thanks again!
Michelle
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Post by jesus4gives on Apr 15, 2007 14:15:23 GMT -5
My husband bought me a water bath canner from Wal-Mart. You need a canner for the rack that goes inside to keep the jars from hitting up against each other. I would not use just a pot. I would recommend that you get a water-bath canner. They are worth the cost. I believe they cost is between $10 and $20 or so. But it is worth it.
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Post by lavenderlady on Apr 16, 2007 13:09:47 GMT -5
I do a lot of canning and have for years. Just a suggestion to anyone new to canning.
Purchase a Canning book and check you pressure times with it. Meat and some veggies should never be canned in a water bath canner. It doesn't get hot enough.
LL
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Post by gratefulmomof3 on Apr 16, 2007 14:58:58 GMT -5
I think I read that somewhere. So I shouldn't can potatoes or tomato sauce in my water bath canner then? How much is a pressure canner new? Is it more difficult to do? Thanks
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Post by jesus4gives on Apr 16, 2007 20:18:36 GMT -5
I know that everyone has their way of doing things, but so that you all know, I have canned this way since I started and I have yet to have any of my canned goods go bad. I was giving a suggestion on something that I had never had a problem with. If this process did not work I would never had posted it.
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Post by juanitalynn on Apr 17, 2007 9:49:20 GMT -5
I love to can, the last things I canned was deer meat & sweet potatos. I wouldn't can meat in a hot water bath. There are just to many germs in meat. When I can meat, I cold pack it, and cook it longer in the pressure canner. I got my pressure canner at a yard sale for $5. I can everything in it. I can spaggtii sauce without it. The acid in the tomatos kills the germs. You can can any kind of tomato with out a canner. Just cook for 2 to 3 hours (make sure you have enough liquid), and then pour into jars and seal.
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