YTZ4Mee: Introduction to Pressure Canning

WWIICommunityCanningKitchen

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of course i can

17 responses to “YTZ4Mee: Introduction to Pressure Canning

  1. Anonymous

    Only a commie mommy believes in “ration points” or a “war food administration”. Most of the mommies must have been commies who threatened to squeal on their dissenter neighbors. Otherwise, ration points would have been unenforceable without the majority of mommies’ obedience. Most of the daddies must also have been commies too, or pajama boys, or both. Think of how strong mommies must be today, to get daddies to obey the rules of obamacare. Daddy would rather face cancer than face mommy. Daddies aren’t even whipped, because they aren’t getting any; they’re just cuck to mommy. Pink Floyd made a movie documentary about this.

    Canned food and ammunition are both more efficiently produced in factories. Government doesn’t want you to have stored food, it wants you to waste time doing something inefficiently, to displace more efficient activity which makes you wealthy and self-sufficient. Imagine buying a small truckload of canned food from a restaurant supplier. If we were to get self-sufficient enough, we could easily starve government of taxes by being obtuse about paying them. “Gee, golly, I can’t find much work this year, either.”

    • There is efficiency and economies of scale, and then there is quality.
      I happily self-identify as a homemaker, in the fullest sense of the word, and enjoy making wonderful things for my family from scratch. I don’t find it a waste of time, I find it enjoyable and it brings me great joy and personal satisfaction to do so for my family, and to teach my children to do the same.
      Striving to be self-sufficient is the ultimate anti-communist/collective antidote.

      There is no comparison between homemade and mass produced. When I first moved to the US, I gave up eating beef because I couldn’t stomach the “beef” sold in our local chain grocery store, it was that off-putting. I was used to quality pasture raised beef, forage pork and/or fresh game. There is no comparison. When you’ve had food that isn’t factory farmed or mass produced, it’s really hard to accept what is offered to the mass market as “food”. We make an effort to source the same locally, and pay a premium, but the nutritional benefits are worth it in our view.

      Food is more than mere nutrition; food is medicine. The quality of “you” will be reflected in the quality of fuel you choose to power yourself with. No where is this more pronounced but in one’s teeth – a mirror to the nutrition you have chosen. My mom was raised on homemade foods, grown/raised on the family farm and has all her own teeth with minimal decay; my father-in-law was raised in Brooklyn, NYC on a typical American processed food diet and had to eventually have all his teeth pulled and now deals with painful dentures. The geriatric nurse tells me very few seniors have their own teeth, and the processed food with loads of added sugar is the reason. They are both the same age. Our daughter who was only fed “homemade” food, including “baby food” (I just pureed whatever we were eating, and fed it to her …) has excellent dentition and no need to have her wisdom teeth removed, as is now typical of children of a modern, processed Western diet.

      http://www.westonaprice.org/health-topics/ancient-dietary-wisdom-for-tomorrows-children/

      And as others have said, there is no comparison with taste and/or enjoyment.
      Your mileage, clearly, will vary. Perhaps you don’t know what you are missing.

  2. Start with water bath canning, whole lot simpler and also rewarding. Make your own stuff. I’m just now finishing up last years jams n jellies. Tastes 100X better than store stuff. Get outside when the berries ripen in the fall spend a day gathering. You’ll be shocked what you can get for free in a couple hours. I haven’t tackled pressure canning. I’m heading to dehydrating next.

    • Buy a pressure canner. They can be used for water bath as well. Saves $$ in the long run.

    • Hi Tom,
      Water bath canning is easier, but you can not safely preserve meats or many low acid foods using hot water bath canning. Pressure canning is the only safe method.

    • Mephistopheles

      I went the opposite route: I started pressure canning low-acid food, then went to water bath canning. They are really about the same in terms of difficulty. The real difference is processing time and attention to ensuring your canner maintains correct pressure for the entirety of processing. Other than that, the idea is the same.

      I dehydrate my own jerky and have done fruits and vegetables, too. There’s nothing like home cooking.

  3. Iceni26AD

    Pressure canning is very simple as well. Follow directions.

    We refer to this time of year…from March till December…as “Canning Season.” Generally, strawberries come in first, then early peas, then cucumbers, then blackberries, both wild and domestic, then peas, beans, corn, peaches, tomatoes etc., then pears, apples, figs, and various other foods I purchase in bulk, directly from farmers around the area, to fill in for what I can’t or don’t grow. Deer season finishes off the canning season.

    Most of the fruits are water bath canned…most of the vegetables and all of the meats require pressure canning.

    Ball’s Blue Book of Canning is an excellent resource for recipes, and instructions.

    Nothing in the grocery stores can compare to the taste and nutritional value of home grown and home canned foods.

  4. I started with a pressure canner. The high-end US-made type with no rubber seals. MONEY WELL SPENT. Great manual. My local extension service has been helpful too.
    As for the anonymous rant above, who needs it? Not HelpfuL

    • Anonymous

      Today you’re canning at home, tomorrow you’re doing surgery at home, pretty soon you’ll be back to living in a tipi. The trail of tears works because people don’t recognize it at the time. How much of industrialized civilization do you agree government should be allowed to take from you?

      • Might have it flipped. A tax generally cannot without a transaction between two parties, income tax being an exception. What you can do yourself rather than hiring it denies The Beast the income. In a lot of cases the overhead getting it hired exceeds 20%.

        We just picked up an entire flat of rasberries for $5. Half is going to end up as jam tonite.

  5. A link that should be in any canner’s link list — http://www.fillmorecontainer.com/ — Just watch the shipping, it can add up.

  6. timroper543175802

    How to can wild game: https://youtu.be/H5tagJTBJlo

  7. rightwingterrorist

    I recommend using Tattler lids.
    You can re-use them, along with the seals, over and over indefinitely.
    I’ve been using them and canning for years.

    http://www.reusablecanninglids.com/

  8. LeGrandeGuy

    Nothing beats cracking open a Ball jar of home-canned Old German or Chocolate Cherry (pureed) tomatoes in the frigid depths of January and inhaling/eating that high summer rich amazing taste. So very good for you too! Remember: tomatoes are a fruit (high acid) not a vegetable so you can can them in a boiling water bath. An amazing reference if you can find it: “Putting Food By” by Hertzberg,Vaughan, Greene, 1974 Stephen Greene Press. THE ultimate reference for food storage.

  9. rightwingterrorist

    Look up Jackie Clay of Backwoods Home magazine.
    She has all sorts of canning tips, cookbooks, how-to’s, on canning.
    A veritable cornucopia of information.

  10. Alfred E. Neuman

    Reblogged this on ETC., ETC., & ETC..