Pressure Canning 101: The Most Comprehensive Guide

 Original Article

By Linda Loosli 

Some people might be intimidated by the idea of pressure canning. It seems complicated and risky. But it’s not! In fact, it’s a really simple process that is actually quite safe if you follow the proper processes. If you’ve been curious about pressure canning, or if you’ve tried it before and had a bad experience, this pressure canning 101 comprehensive guide is for you.

I always follow the guidelines from the National Center for Home Food Preservation. They’ve done extensive testing to determine the proper time that acidic foods need to be processed to make the foods safe for storage. Mark and I both took the classes to receive our Master Canner Preserver Certificates.

If you have a state extension service office in your city or county, the cost for training is minimal, and as I remember, the classes took 12 weeks. It was so fun, we met other canners who were beginners through experts who just needed to learn the updated techniques. Many of our food products have changed since grandma was canning, so most of us need to up our skills.

Buy Meat NOW And Preserve It With NO REFRIGERATION | Prepping | Canning ...

What is Water Bath Canning?

 Original Article

By Linda Loosli

Water bath canning is one of the simplest ways to preserve food at home. It’s a great option for beginners, and it’s easy to find everything you need to get started. In this post, we’ll take a closer look at water bath canning, and we’ll explore some of the best foods to can using this method.

What is Water Bath Canning?

Home Canning Water-Level Measuring Sticks

Original Article

by St. Funogas

This is the third in a series of home canning articles dedicated to ways of making your home canning experience easier, quicker, more efficient, and less stressful. My hope is that they’ll add something new to the mix by offering some canning techniques which many home canners may not be aware of.

My first two articles in the series were:

• Uncommon Canning Techniques
• Canning Tomato Sauce, a New Twist

Guide to Mason Canning Jars: Sizes and Uses

 Original Article

By Kris Bordessa

The glass jars used for home canning purposes come in a wide variety of sizes and shapes. Choosing the right size will depend on a variety of factors.

Here’s a look at the canning equipment necessary to get started with home canning. 

Understanding Canning Jars

The canning jars most commonly used for home preservation these days go by two recognizable brand names: Ball mason jars and Kerr jars. These are both made by Jarden Corporation. (You might also hear a canning jar referred to as a Mason jar, after a vintage brand.) There are others, of course, but to keep it simple we’ll focus on these commonly available options. 

These glass jars are endlessly reusable. Once you have a stash of jars, you can continue to refill them with new canned goods from year to year as long as they are free of flaws. 

Canning 101: Start Here

How to Can Pork – Step By Step

 Original Article

by M. I. Grey

Protein is one of the most difficult foods to put up in volume. They are expensive when purchased commercially, don’t last as long as other prepper foods such as grains, and the selection is often limited.

There are several options to rack and stack your protein. First, you can purchase cans of pork, beef, and chicken. Alternatively, you can add freeze-dried if you are willing to pay the premium. Finally, you can freeze it, and hope the electricity doesn’t go out.

Two quarts of canned pork… More importantly, protein for the pantry.

One thing we often fail to consider is canning up pork ourselves. Pound for pound, pork can be one of the least expensive, and most versatile meats to preserve.

See the note about the “fat cap” below

Pressure canning, as required for pork, is versatile, the final product lasts for years, renders the pork tender, and it compliments so many dishes!

Time to fire up the canner and look at canning pork step by step…

PRESSURE CANNING: BEGINNERS GUIDE

 Original Article:

https://practicalselfreliance.com/pressure-canning/

by Ashley Adamant

Pressure canning can be intimidating, especially for beginners, but it’s well worth it.  Don’t limit yourself to water bath canning jams and pickles!  Once you learn how to use a pressure canner properly, you’ll be able to safely can low acid foods like vegetables, soups, and meat.  

Getting started with pressure canning can be intimidating.  Even though I’d been water bath canning for years, I was still nervous when I ran my first pressure canner batch.  Is this thing safe?  Did I do it right?  Am I going to blow up my kitchen?

Now that I’ve spent the last decade using my pressure canner at least a few times each month I’m glad I took the leap.  Here’s what you need to know to get started pressure canning food at home.

HOW DOES PRES

NEVER Run Out of Canning Lids Again -- My New Secret!

How to Pressure Can Potatoes

How to Pressure Can SOUP

3 Reasons To Start Canning Meat

Canning GROUND Beef, Chicken, Turkey, Sausage, Venison

Prepper Series - How to Dry Can Beans and Rice (This controls bugs and l...

Canning Meat (Super Easy Raw Pack)

Tattler E-Z Seal Reusable Canning Lids: My Thoughts/Opinion

Comparison of Metal Lids and Tattler Lids (Reusable Lids)

 Original Article:

https://commonsensehome.com/comparison-of-jarden-and-tattler-lids/

ByLaurie Neverman

Given the current canning lid shortage, I decided to update this comparison of Jarden Metal Lids and Tattler Reusable Canning lids. We'll talk about some background information, how to use reusable lids, concerns, and recommendations.

I sent email questionnaires to both Jarden and Tattler. Jarden representative Judy L. Harrold, Manager, Consumer Affairs, responded quickly. We also arranged a phone interview.

Tattler declined to comment, so I pieced together information from their website and other online sources.

10 Reasons Why You Should Be Canning Your Own Meat

Original Article:

https://thesurvivalmom.com/canning-your-own-meat/

By Andrea

Once you learn how to can, or bottle, fresh meats, you’ll be so glad you started preserving meat this way. I was intimidated by this for so many years in spite of having all the equipment here at home (pressure canner, jars, rings, etc.) and hearing my friends rave about easy dinner prep by opening a jar of meat already cooked and ready to go.

The truth is, though, canning meat has so many advantages that it’s worth getting past the hurdle of intimidation and jumping in. 

Here are my top 10 reasons to start canning fresh meat today!

12 Lifesaving Canning Rules

Original Article

from Modern Survival Blog - surviving hard times by Ken (M.S.B.)

Canning low acid food is the only preservation method that can be deadly, so with canning instructions you must follow the rules closely and not experiment.
These canning instructions are designed to always provide you such a wide margin of safety that poisoning is simply impossible. You follow the directions, and then you can be confident.
Learn and follow these canning rules absolutely!

1. Don’t use jars larger than a quart. Home canning technology cannot guarantee that larger quantities will be sufficiently heated through for enough time. Rather, the food on the outside will overcook, while that on the inside won’t get hot enough. Botulism spores can boil awhile and still be fine.
2. Use water-bath canning only for high acid foods. High-acid varieties of tomatoes, fruits, rhubarb, sauerkraut, pickles, and jams/jellies are the only high acid foods. All others (vegetables, meats, stews) must be canned using a pressure canner.
3. Use only modern canning recipes from reliable sources.
4. Never reuse jar lids. Used lids aren’t reliable for sealing correctly. If a screw band is rusty or bent, it won’t work right and should be discarded and replaced.
5. Don’t use antique or ‘French’ -type canning jars. They aren’t as safe as the modern, regular ‘Ball, Kerr’ type.

6. Check the jar rims carefully every year by running your finger over the top of the rim and checking for nicks. Even the tiniest nick makes the jar unusable for canning. A nicked jar rim won’t seal reliably.



7. Raw pack is not safe for certain foods: beets, all kinds of greens (spinach, etc.), white potatoes, squash, okra, a tomato/okra combination, and stewed tomatoes!
8. You must allow the correct amount of space (head-space) between your food, together with the liquid that covers it, and the jar lid.
9. Don’t begin counting the processing time until after the water with the jars in it comes to a good rolling boil if using the water-bath method, or until after steam has vented for 10 minutes from your pressure canner.

10. Process the full recommended time.
11. Lift out each jar individually (not inside the rack) using a jar lifter; keep it upright and not tipped.
12. If a jar didn’t seal, discard the lid, put on a new one, and reprocess. Or put the jar that didn’t seal in the refrigerator and use the contents within a week or so.

Credit: Data gathered from ‘The Encyclopedia of Country Living’
If you enjoyed this, or topics of current events risk awareness or survival preparedness,


check out our current homepage articles…

Similar Articles You Might Enjoy:

• Pressure Canner
• Canning
• ‘How-To’ Canning Guides for Garden Harvest
• Food Dehydrator Basics

Incoming search terms:

• american home canning blog
• french canning jars processing time
• Life Saving Courses blogspot
• LIFESAVING

‘How-To’ Canning Guides for Garden Harvest

Original Article

from Modern Survival Blog - surviving hard times by Ken (M.S.B.)

1 person liked this

It’s garden harvest season, and what to do with all of that bounty? You can only eat so much of it while it’s still fresh, you may give some of it away, but don’t forget about the best of all – preserve it for later!
I came across some resources which may help you with preserving some of your garden crop.
The following ‘how-to’ canning guides are from the USDA and may offer some insightful information to even the expert Canner.

They are ‘PDF’ files, so, Adobe Acrobat Reader is required to view them (most everyone already has this).

Introduction to Home Canning
Principles of Home Canning
Selecting, Preparing, and Canning Fruit and Fruit Products
Selecting, Preparing, and Canning Tomatoes and Tomato Products
Selecting, Preparing, and Canning Vegetables and Vegetable Products
Preparing and Canning Poultry, Red Meats, and Seafoods
Preparing and Canning Fermented Foods and Pickled Vegetables
Preparing and Canning Jams and Jellies


If you enjoyed this, or topics of current events risk awareness or survival preparedness,

check out our current homepage articles…

Similar Articles You Might Enjoy:

• Pressure Canner
• Canning
• Food Dehydrator Basics

Incoming search terms:

• canning
• how to canning