canning
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Start in...
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The library. There are some great books on canning; some by folks who have actually done it. You can buy them at B&N or other stores, but unless you need them for continual reference or you're building a library, get the free ones. It's easy to learn, but sometimes it's so easy that the person you're learning from forgets to tell you something that is simple and natural to him/her. The result may not be what you want. |
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RE: Start in...
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i would need some kind of 'continual reference' as life around here tends to be chaotic. ordered the 'ball book of canning' as was suggested to me a while back the book club says they never received my order, so i thought i'd try here before placing another one.. after a few epic failures, i'm convinced some of the people that write recipies have never attempted them! and that's true about the 'naturals' ..or maybe im just slooooow :D |
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Ball book
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I was just going to tell you to start there. That is the best book for beginners. It's at Walmart for 6 bucks if you want it new, but like Ed said, you can probably get it at the library and just copy it on a machine... I would also start out with a fruit or tomatoes. Reason being is that you can can by hot water bath rather than a pressure cooker. I am so nervous about using a pressure cooker, but I'm gonna attempt it soon because meats and most veggies have to be canned that way. READ the Ball Book and you will learn a lot. Things you will need (that I find very instrumental) Jar Lifter Lids Rings Jars (duh) Powdered Pectin (always have it on hand in case you want to make jelly) Vinegar (never have it when I need it) A wide mouth funnel Kitchen Timer Large, deep pot (I use a humungo chili pot) A basket jar lifter Thats all I can come up with. Before you can, just message us and we'll give you the tips about making it successful! |
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RE: Ball book
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Hey CGM! I forgot to tell you that my mom and aunt used to can whole cut up chickens back in the day. It was a day-long affair. My dad and I were in charge of decapitation. My aunt had a boiling cauldron of water under a fire outside that she'd dip the birds in for defeathering. Once that nasty step was done, the birds went inside for my mom to the prep the meat using, what I remember as, two quart sized(?) jars. She'd cut up the bird, stuff it in the jar, add some sort of liquid and spices and toss a few of the preped jars in the pressure cooker. Geez, it stank to high heaven...I can still remember the smell like it was yesterday. Anyway, we ate chicken from a jar often. I recall that it was tasty. As a bonus, we didn't die for botulism! |
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RE: Ball book
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I remember my mom used to can whole chickens too, but I don't think I would go that route just because of the fact that you are going to have to debone it at some point, so you might as well do it when you got the bird fresh. I dunno, call me crazy. This year we froze and smoked our chicken (puff puff give...had to throw that in there...it's funny in my mind). I remember my mom did smoked chicken and smoked fish and canned it. I don't think you can get botulism after meat has been smoked because it's cured...so I wonder if you can do it in a hot water bath rather than a pressure cooker. Hmm. |
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RE: Ball book
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Geez - smoked chicken sounds great. Next year I'd love to build a small cinder block smokehouse out on the back 40. Years ago, a family friend built one and always begged my dad for plum tree and apple tree wood (we had a couple of each in the backyard). He'd use it to smoke trout and carp and make jerky (yes, carp...and it tasted great). We (actually, my wife) recommend the Ball canning book as well. |
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RE: Ball book
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It's so easy to build a smokehouse if you want to do it that way. We have an old cellar on our property that my hubby built back up (it was caving in) and we plan on using that next year to do BULK chicken/beef etc smoking. For right now we have a propane smoker (which is great for large pieces of meat, but toasts jerky) and an electric that we use for jerky. You can't beat smoked meat. I love smoked fish, but I have to have it in small doses. Hubby likes it as a meal. Speaking of cooking...ever had deep fried turkey? We do that every year for Thanksgiving. OMG...it's HEAVEN! |
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freezing
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| I missed the second half of you question when I originally replied. If you are going to freeze, the best thing to get is a food saver and seal it up in there. Another thing we do sometimes is package some of our steaks already mariniated. That way if you are ever camping or whatever-all you have to do is toss it on the bbq and you are good to go. | |
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Try the Jar Companies
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They have always published tested and tried instruction booklets. They taught me how to can. Look for order forms inside product packages or on websites. |
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The Jar companies.
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| The Jar companies are a great place to start. We use old family methods as well.I do have a couple of hints, take the skins off of your tomatoes before canning sauces or the fruit by its self, and also add more hot peppers than you think you will need. My hot sauces have needed lots of peppers. Anyone else have any cool hints or suggestions? | |
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REAL "beans and hocks"
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Looking a real, honest to goodness recipe for navy beans and ham hocks. My mother and grandmother used to make the best! I've had an urge for that taste for years now and need to quell it. Is there anyone out there who knows of what I speak? Realize this thread is old but hoping someone will stumble upon it and make my wish happen. Thanks! |
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I have some good recipes from Louisiana from my mother and grandmother......
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| Anyone interested in some "real" Cajun food. Let me know! | |
