Canning Food a Lost Art Form?
Even though we can every other fall it can be a pain in the backside. I learned from my Father. And the Wife from Her Mother. So we at times may do things differently.
So I was thinking after bpost posted about salt, how many still have the personal knowledge if they have too, to preserve food?
What is your best or most liked thing to preserve. I like fruit, jelly or jamming.
So I was thinking after bpost posted about salt, how many still have the personal knowledge if they have too, to preserve food?
What is your best or most liked thing to preserve. I like fruit, jelly or jamming.
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Seems there are fewer young folks that want to put the time, energy and cost into canning. My wife was the original pioneer wife- canned everything from spaghetti sauce to kale. Two of our favorites were green beans and grape juice. But chili, Brunswick stew pickles and fresh peaches were also in the running.
Lazy man's grape juice- half gallon jars, fill w/ grapes, add sugar, boiling water, seal, can in boiling water bath. Contents of the jar will turn purple over the next week. When ready to use, drain through a colander. Fast, easy. beautiful color, great flavor.
Part of our TEOTWAWKI library is the Ball Blue Book, and a copy of Stocking Up.0 -
my wife's family and mine were canning for generations . my wife and I still do but its been 4 or 5 years since we did any canning maybe again some time for now its on hold
even back when my FIL was alive him and my MIL did a lot of canning but they also stopped after the kids left home he comment all the effort when he could go the local grocery and get a can of green beans for about a quarter . my parents stopped canning when I was just a small kid
I think the effort vs low cost of food at least back then was a slow death for canning
its great to grow and can your own food but sadly any more the time that use be a almost have to to survive has been adsorbed into just daily living
as a Kid we would "string green beans " for drying mom would give us 1 or 2 cents for each string we all had a needle and about 3 foot piece of string and have at it .
by the way I hated shuck beans as green beans were called after drying . even the smell when cooking to me was terrible . but like a lot when you have to eat you make due with what you have0 -
A lot of work, but pays off in the end.... 0 -
I still can. Fruits, veggies, soup stock, venison and chicken.
We also, for the most part, don't buy much meat. Raise and butcher our own chickens, and I shoot and process enough venison a year, that we don't buy beef.
Used to butcher hogs ourselves. Now we just buy pork in bulk when on sale.
There's a satisfaction in doing it. We know what's in our food, how it's been processed.
And I don't need to prep, or horde food for shtf scenarios. I just buy canning lids in bulk.
I get a lot of satisfaction from doing it.0 -
We don't can vegetables any more since Grouch Attack is too lazy to maintain a garden and I'm too busy. About 5 years ago, I sold a pickup load of jars that I didn't had room to store.
We do know how if it became necessary. The knowledge isn't high tech but you do need to pay attention to temp and time to prevent poisoning yourself.
If there was some sort of emergency, it would be difficult to find jars, lids, and rings unless one knew where to find an Amish store to raid.0 -
did away with the big garden when moved to town, so don't can much anymore, we do cold pack a deer or two each fall, about the same idea............ 0 -
Last year was the first in 27 years that we didn?t plant a garden. We used to can a lot, but just for the two of us it just ain?t worth it.
It?s still popular around here though, the stores sell out of canning lids early.0 -
Yep, I agree it's becoming a lost art. We grew up canning, so even though I haven't canned for 40 years, I could take off canning today like I never stopped. But just like many things in today's world, it is totally not cost effective. I realize that growing, and canning your own food results in way higher quality food. The flip side however, is I can buy a can of beans or corn in the store for 69 cents. I could buy 24 cans of beans for the financial investment it would take to grow, and can a pint of beans. Never mind the time investment. 0 -
I haven't canned food since commercial canning stopped using lead to seal the tops. 0 -
Gardening to canning and don't forget about drying food. We do it.
Gotta love the millennials, they can't function in life without a I pad/pod or other like device. Few are mechanically, electrically, or have even basic
knowledge of tools.0 -
Why Mom canned alot. I think may favorite was when Dad brought home Morrels, man were they good eating! She also did alot of veggies and fruits. Why Irish wife not so much 0 -
jrent wrote:A lot of work, but pays off in the end....
That's an understatement. Cleaning and cutting that many beans takes forever. I did a batch last year of 20 pounds and it took about 13 hours to get them all done... Man I drank a lot of beer that day.... :roll:0 -
I've been wanting to learn the Art.
People are like, "What?"
I'd love to be able to can supplies. I need to learn how.0 -
84 Bravo- Alibris.com Ball Blue Book of Canning, Freezing and Preserving. Used copy for $1.45 plus shipping. If that ain't in your End of the World library, it oughta be.
https://www.alibris.com/booksearch.detail?invid=153195612520 -
11b6r wrote:84 Bravo- Alibris.com Ball Blue Book of Canning, Freezing and Preserving. Used copy for $1.45 plus shipping. If that ain't in your End of the World library, it oughta be.
https://www.alibris.com/booksearch.detail?invid=15319561252
Thank you Sir.
I will look for it.0 -
11b6r wrote:84 Bravo- Alibris.com Ball Blue Book of Canning, Freezing and Preserving. Used copy for $1.45 plus shipping. If that ain't in your End of the World library, it oughta be.
https://www.alibris.com/booksearch.detail?invid=15319561252
Thank you Sir.
I will look for it.0 -
I started out canning as a kid with my family. In Alaska I canned TONS of Moose and Caribou over the years. Now I can about 1/2 the deer, use the trim (ground) for jerky and freeze the remainder as steaks. I love canning tomatoes, they can be used for any thing to make a meal. Usually I just blanch them remove skins and quarter them into quart and pint jars. If I need them in smaller chunks a blender handles that chore just fine after canning.
Deer, in quarts, 90 minutes at 12 PSI. I can NEVER get it exactly 12 so I run it 12-14 adjusting temps often in the pressure canner. NEVER, EVER Use hot water bath for meat. You need the pressure canning method. Keep meat 1/3" from top, add a 1/4-1/2 teaspoon canning salt.
Tomatoes, 12PSI for 25 minutes.
NEVER let pressure off, let it cool to zero then keep jars out of cool breezes. Meats will boil in the jar for up to 30 minutes after removing from the cooker.
You can buy canning lids on Amazon in 300 packs; it is cost effective and they are excellent lids.0
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