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Tag Archives: canning
Well I hope everyone had a great weekend and you’re ready to start canning and drying your fresh finds from the weekend.
My finds where plums: I got a bucket full of plums to make jam and a ham. I am waiting for hamburger to come on sale, but I may have to go to Costco and buy some. They really don’t have large quantities of hamburger on sale at the regular grocery store.
My husband mentioned to some friends that I was canning meat. I guess not too many people can meat any more. Their question was what do you do with it after you can it?…Read More...
Never taste canned food about which you have any doubt, or that shows gas pressure in the jar, that is mushy or gassy in appearance, that is moldy, or that has a disagreeable odor. A sour, rancid, or putrid odor is a warning but it is not always present in poisonous food.
TO HELP PREVENT BOTULISM
Use a pressure canner that has an accurate gauge for canning all low acid vegetables, meats, poultry and fish. Do no process for less that the prescribed time. If there is any doubt about the contents of the jar, do not taste the food.…Read More...
My life on the ranch growing up was fun with lots of open space. My grandmother tried to teach my cousin and me how to cook and do some of the chores to help around the house, but of course we wanted to play and didn’t pay much attention. Believe me though we did the chores, but not much cooking. We watched what she did, but at age 5-6 what can you remember. She had a lot of knowledge about curing animals and (people) by using roots and certain leaves.
I have tried talking to what is left of my family and there is only one person that really remembers anything about family run ranches and healing methods.…Read More...
Well folks, I thought for sure, I had posted the instructions for canning chicken. I was informed that I haven’t. I have only mentioned it. Ok so here it is: this was passed on to me by our daughter. She is a wonder, and does a lot of experimenting. She also likes to bake and does a marvelous job on our waist lines. Good thing she lives out of state, or I would never lose weight.Read More...
About a month ago I posted a recipe for canning bacon (You can find it by doing a search for bacon on this site).
Yesterday I finally opened a jar and used it for breakfast. The recipe I used, warned that once canned bacon was opened it would crumble upon warming. It did, which was fine, because I used it over hash browns and eggs. The favor was good and it browned well. Bacon can be used to flavor soups and beans when cooking and in many other recipes, like omelets, salads and BLT’s.
Hamburger is next on my list to can.…Read More...
The other day my wife purchased some 25lb bags of split peas from Winco. They were reasonably priced at about $12.00 a bag. Since we wanted them for long term storage, I decided to can them in #10 cans.
I am going to walk you through the canning process. The cans, lids and oxygen absorbers were purchased through our local LDS cannery. When you purchase your oxygen absorbers you need to buy an oxygen absorber bag clip. They are used to reseal the oxygen absorber bags. They will not seal the bag for extended periods (see previous post on testing oxygen absorbers).…Read More...
I have found many articles on canning bacon. Except for a few variances (paper or no paper and length of bacon), the canning methods are the same. Where the recipe came from, or if it is “approved” by the FDA as safe, I don’t know. There is a chapter in the USDA Home Canning Book, that refers to stripes, cubes, or chucks of meat (chapter 5, page 6) the recipe is very close to what they say, but I suggest you research this for yourselves. The Bacon I canned last night, looks ok, even thro it has some grease at the bottom of jar (which looks yuk). …Read More...