S&W Fan
.475 A&M Magnum
For all you first time canners . You should watch this. She is a bit boring but the video is very important and informative.
Pressure canning, gonna finally start.
- Thread starter GOPerfect
- Start date
Funny thing ..
I just found her on YouTube, I've watched a bunch of her videos the past couple of days.
S&W Fan
.475 A&M Magnum
Yeah, I’ve been following her videos for a while . She’s a bit boorish but very informative.
Acer-m14
20×102mm Vulcan
hit the local tops here after work last night and located the canning stuff .. shelf wasn't bare ..
rounding up ..
pint jars .. 13$ a flat
quart jars hitting 17 a flat
had lids .. 7 $ for 12
had some packs of lids and rings combo pack too .. didn't get the cost of them ..
rounding up ..
pint jars .. 13$ a flat
quart jars hitting 17 a flat
had lids .. 7 $ for 12
had some packs of lids and rings combo pack too .. didn't get the cost of them ..
TEOTWAWKI inc.
.338 Win Mag
W*lm*rt.com is a few bucks cheaper, and you don't even have to leave the bunker.
Amaz*n is 2x-3x price for Ball/Kerr.
I'm disappointed nobody makes a jar big enough to can whole hamburger patties. I could see saving a jar of burgers for my last supper.
Shelving. Lots of full canning jars stacked on a shelf gets heavy. Assuming by build you meant design and build with wood, not assemble a pre-made kit.. Weight load should be carried by wood not fasteners (nails/screws). Notch it, do it right.
I only have done boiled water canning as well to this point so I have no tips to give on that part.
That's all.
I built a rather large, three shelf, storage just for the canned goods. I figure each shelf can hold hundreds of pounds each.
repete
.338 Win Mag
Keep them cool, dry and dark. Many years after a friends grandmother passed away we cleaned out the basement of the house, it was amazing how many jars she had put up and most were still good!
Acer-m14
20×102mm Vulcan
just came across this .. not canning related .. but .. can you can this meal ? the poormans meal
canning hotdogs and taters and some sauce n spices ? ..
Depression Era Cooking ..
canning hotdogs and taters and some sauce n spices ? ..
Depression Era Cooking ..
Acer-m14
20×102mm Vulcan
ManualF150
.308 Win
My parents were from that era.
This is how I learned so many things these youngin's don't know.
I still occasionally make things like that. My parents used to make stuff like that more often in that early 90's and what not.
Trust me, it isn't good for you, but if that is what you need to run, it's better than dying of starvation.
CaliberPlus
.45 acp
Canning is a wonderful thing. One way to preserve food with a minimul amount of energy. One can use a wood stove if needed to can, gas fired heater, etc.
Ball Blus Book and look up Jackie Clay's canning book (Backwoods Home Magazine). Her book and column are excellent. Her and her husband, Will, have Seed Treasures also. Good seeds and varieties.
I cannot say enough good about the All American canner. Finally bought one in 2010. I also have a Mirro (large) that I still use. When I am really going, I use both big canners. I can everything, no more boiing water bath. Tomatoes are not acidic enough anymore, even pressure canning it is recommmended to add citric acid or vinegar. There are some universitites that have very good sites on canning.
I have been canning for (ugh, really this long?) about 40 years. I still review directions and times. It is easy but absolutely critical to follow procedures as it is food safety. Think about it like this, it is like reloading, except it is food. You can either have wonderfu results or deadly results.
Ball Blus Book and look up Jackie Clay's canning book (Backwoods Home Magazine). Her book and column are excellent. Her and her husband, Will, have Seed Treasures also. Good seeds and varieties.
I cannot say enough good about the All American canner. Finally bought one in 2010. I also have a Mirro (large) that I still use. When I am really going, I use both big canners. I can everything, no more boiing water bath. Tomatoes are not acidic enough anymore, even pressure canning it is recommmended to add citric acid or vinegar. There are some universitites that have very good sites on canning.
I have been canning for (ugh, really this long?) about 40 years. I still review directions and times. It is easy but absolutely critical to follow procedures as it is food safety. Think about it like this, it is like reloading, except it is food. You can either have wonderfu results or deadly results.