Date: September 19, 1997 01:14 PM
Author: Lilly (lillyroberts@usa.net)

I am preparing to make ham and bean soup for my family tomorrow when an idea hit me. If I were to make a double batch, then can the excess, we'd have a ready made meal fit for storage. The Ball Blue Book has many recipies for soups and stews that can be canned. It just seems to make sense. At a fraction of the cost of store bought soups, my family can have a meal that I know is good for them and free from excess chemicals. One other plus is that during the spring and summer monthes when I am busy gardening, I can just heat up dinner without all the fuss. It seems to me that it would be a welcome treat in any long term storage plan. Has anyone here tried to can meat? I'd like to try chicken for soups and stews.

God Bless

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=2800)

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Date: September 19, 1997 05:34 PM
Author: Will Richards (will_richards@hotmail.com)
Subject: You go girl!


Here is a site you will like. Its all about canning and the such. Have fun! http://ext.usu.edu/publica/foodpubs.htm

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=2813)

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Date: September 19, 1997 11:51 PM
Author: Kyla Jones (kyla_jones@hotmail.com)
Subject: Canning Meats


I've just started reading about canning but I've read two sources - I think one was the Ball Blue Book - that said you have to use a pressure canner to can meats. I think it's because meats can have higher amounts of bacteria.

If you have the right equipment, go for it.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=2828)

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Date: October 31, 1997 04:27 PM
Author: Geoffrey (g.w.brooks@usanet.com)
Subject: Canning Meat and Leftovers


I have canned meat (Wabbit) and it can be done with VERY good results. USE A PRESSURE CANNER ONLY!!! Boticulisim (sp!) is the thing to watch for, tasteless, orderless, DEADLY. Any meat AT ALL use the pressure canner. The Ball Blue Book is a good place to start. I like the wide mouth jars too. Do not use mayo jars, only good heavy Mason/Ball jars.

I canned the Wabbit from those I raised and wanted them with MY Spices and such. Triple check the lids and jars. Follow the instructions for the lids carefully and you will get good product. Be scientific about it, do not skimp or ELSE... Dearly beloved we are gathered here to plant this misinformed canner of meat...

Oh, the wabbit did not last long, a dozen bugs bunnies lasted two months... Was intended as a years supply! Oh well.

Geoffrey

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=4916)

Date: October 31, 1997 07:37 PM
Author: Greg McMullan (mcmullan@alum.mit.edu)
Subject: Canning bread products

Does everyone know about making cakes and other similar products in jars? It makes a nice way to store some goodies, and can fit in well with the "can food for gifts" idea that started this thread. I gave some to my grandparents who have everything, but still have sweet teeth.

Some pointers to recipes include:

Applesauce cake: http://soar.berkeley.edu/recipes/baked-goods/desserts/cakes/applesauce-jars1.rec

Pumpkin spice cake: http://soar.berkeley.edu/recipes/baked-goods/breads/jars-pumpkin-spice1.rec

Brownies: http://soar.berkeley.edu/recipes/baked-goods/desserts/brownies/jars1.rec

Gingerbread: http://www.sierra.com/titles/mastercook4/library/cookbooks/burnette/00045.htm

I've made the Brownies and the gingerbread, and they are yummy, and were good at least 6 months later when last I tried one.

Incidentally, I last night made a batch of Geri's Y2K Honey Carrot Corn Bread (added a crushed vitamin-c tablet to bring it all up to snuff ;-) and it looks like you can follow those directions, just filling the jars about half full and probably cooking 25-30 minutes in the jars. Tonight's project may include actually putting a batch together for storage.

Greg

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Date: November 09, 1997 12:16 AM
Author: Greg McMullan (mcmullan@alum.mit.edu)
Subject: Canning Geri's Y2K corn bread


Well, tonight I made up a batch of Geri's Honey Carrot Corn Bread and sealed it in jars, as I reported should be possible. The useful numbers that I found are: you can make 7 or 8 jars with one recipe of the bread, and it seems that cooking it for 25 minutes will be about right (30 left it a bit browner than I like). If you let the jars cool before greasing them and grease liberally, the bread shrinks enough that it will slide round in the jar.

Greg

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5338)

Date: October 31, 1997 08:31 PM
Author: J Werner (jwerner15@hotmail.com)
Subject: canning fish

I recently caught enough carp for a canner load, and having heard that it is very tasty that way, I broke out the canner. After skinning and filleting the carp, I cut them up into chunks small enough to pack into pint jars, added a few peppercorns and 1/4 tsp salt per pint, (no liquid) and pressure canned the Ball book recommended time of 1 hr., 40 minutes. I tasted the result and the carp tastes surprisingly like canned salmon. And the bones are completely dissolved (added calcium).

Carp is a tremendously underused food source and relatively easy to catch or sein in the late spring when they are spawning. Plus, their large size makes it easier to get enough to make your efforts worthwhile. And they're free! It takes a lot of fish just to fill a 10 pint canner. Figure 2.5-3 lbs. of live weight fish per pint, or 25-30 lbs. of fish per canner load.

J Werner

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=4925)

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Date: November 05, 1997 05:18 PM
Author: Thomas J. Benthall (southamerican@hotmail.com)
Subject: Corned Fish


Certainly nothing wrong with canned fish. Another way would be to pack 'em in salt. After cleaning place them in a container and after every layer add a layer of salt. Been doing it for years with herring. One of my favorite foods.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5172)

Date: November 07, 1997 07:55 PM
Author: J Werner (jwerner15@hotmail.com)
Subject: salted fish

Thomas,

Can you give more details on your salt pack method? What type of containers do you use, do you have to seal and keep the containers cold? How long do they last? I suppose this would work with most species of fish, right? Thanks.

J Werner

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5288)

Date: November 12, 1997 08:19 AM
Author: Chris (chrissyb@usa.net)
Subject: canning meat/veg.

Geri,

Do you see any problem with canning fresh pork with things like turnips (greens & roots)? I realize I will have to pressure can them. I have canned pork by itself before with great results, but have never put the greens in. My great grandmother used to do this and raised a housefull of kinds all but one is still living and in their 70's, 80's and 90's.

Also are Blue Lake green beans hybrid? They do very well in the heat and humidity of the Florida Panhandle. Kentucky Wonders don't seem to do as well here, at least for me.

Appreciate your comments here. Just received Books I & II. Haven't had a chance to start reading yet. Looking forward to it.

Thanks,

Chris

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5534)