Back in the (Canning) Saddle!

Canning again!! What with one thing and another (buying and renovating a house, moving, a week-long stay in the hospital -- all in a matter of about 6 months!), I haven't done much canning -- or writing, for that matter. But I'm back in the saddle, with a couple of cases of cubed pork (pressure canned, of course), and strawberry jam under my belt. It's really nice to be back in the canning biz!! Took a good, hard look at our food storage today, and set a goal to can a case of meat, plus whatever fruit happens to be in season, each week, for the next while. (This will work great, so long as I can find something we use on sale -- this week, it's pork sirloin (aka tri-tip), which I picked up for $1.19 a pound. Guess the $.99 days are gone for good. Sigh.) So far, I'm ahead -- the third batch of cubed pork is in process now. Unfortunately, only 6 of the last 10 sealed. I think that's because I started with the heat too high, and ended up turning it down too quickly. So this batch I'll start a little lower. Contrary to popular advice, I also have a lot of trouble getting things to seal if I turn the heat down periodically during the whole processing time. So I'll adjust it a few times, then let it go. I've done some raw packing, which is wonderfully convenient, but the results always taste like tuna to us. Ham and corned beef, on the other hand, do not. So, operating on the theory that pre-cooking the meat will take the edge off that flavor, I elected to cook the pork before canning it. The first batch became pork "burger" -- through the grinder, then browned and canned in stock. That proved to be a lot of work, so I just cubed the next batch, browned it and simmered it until the pieces had shrunk and felt a little tough against the spoon. I cut the third batch into smaller cubes, browned it and simmered it with some garlic. I've gotten into pickling foods the old fashioned way -- in a salt brine --, and so used some of the garlic from a recent batch. Pork has such an affinity for garlic! The stock tasted great; hope the pork will too, when it comes out of the canner. Any of these options will provide a quick & easy way to get dinner on the table, as well as building up our food storage. Nothing lasts forever -- not even homemade jam. So the bottles from 2008, and maybe even 2009, aren't long for this world. Now that I've learned how we tend to use them, I can plan more effectively -- which means we shouldn't end up with jars and jars of brown apricot jam a few years from now... So this is shaping up to be a busy summer, but hopefully a productive one. Read more!

Canning Raw-Packed vs Cooked Meat

Though no matter what method you choose you should always follow approved recipes and guidelines (and it goes without saying that meat must always be pressure-canned), after experimenting with both, I have come to the conclusion that I actually prefer to can cooked meat. Raw-packing is quicker and easier, but the end product has a flavor and odor to it that I don't care for (I've noticed this in tuna and other commercially canned meats, as well). And unless you are willing to take the time to re-cook it with seasonings of some sort, you'll end up eating a lot of plain meat. So from here on, I'll reserve that method for ham, and use the hot pack method for everything else.

Hot-packing actually allows for greater flexibility, because you cook the meat, then add hot liquid, and so can put up everything from plain meat to soup to stock. (Again, you should use recipes that have been approved. There are quite a number of recipes available online, which may or may not have been tested -- you'll want to use your best judgement on these.) The Ball "Complete Book of Home Preserving" has some good recipes to try. I picked up a load of pork cushion steak at a bargain, and so am looking forward to trying out a couple of the recipes. So my goal now is to put up things like chili and spaghetti sauce, that I can use to build a meal around later. The Ball chili recipe says you can alter the spices, so I might modify it slightly to make sloppy joes, as well.

Either way, raw packing or hot, it is very satisfying to be able to put together a supply of food, at a very reasonable cost, that will sustain us now and in the future -- and canned meat, in whatever guise, is definitely a part of that! Read more!

Taking Charge of our Food Storage

When I decided to invest in a pressure canner, I knew it would save us money while improving the quality of our food storage. (My goal is to build up a certain amount of food in case of some unforeseen emergency.) But I had no idea how smart an investment it would be for now. Not only is it allowing us to build up a supply of meat, soup and other things that would be expensive to buy already canned (and quickly!!), but I am able to buy things and can them in such quantity that I'm very comfortable using them now.

In fact, that's actually even better -- rotation is an important part of a good food storage plan, and because the foods I'm storing are both easy to use and appealing, that rotation is occurring naturally. (I should also note here that, as I'm new to all of this, I was a little hesitant to use what I've canned, at first. But as I've done research and asked questions, and made sure I followed the correct procedures, I've become a lot more comfortable, and am no longer concerned. As long as we check each jar to be sure it was well sealed, and that there's no visible sign of spoilage, I'm comfortable.)

And it has been very satisfying to accumulate things based on what's on sale and/or in season. Not only are we getting the freshest, best quality meat & produce, we are naturally building up a variety of things. For example, while I was waiting for produce season to begin, I watched the weekly ads for deals on meat (which must be pressure canned, of course -- always follow approved recipes and guidelines). We don't eat a lot of meat, but it's usually pork or chicken, when we do. So whenever either of these was advertised at less than $1 a pound, I scooped up a good bit & canned it. I was raw-packing at first, but have since decided that I prefer to cook it first, for two reasons: 1) Raw-packed meat seems to have a flavor and odor that I don't care for, and 2) Meat that's cooked before canning can be canned in many more guises (sloppy joes, chili, chicken soup, etc.), allowing for more convenience, as well as variety.

We're lucky enough to have access to strawberries much of the year, and I've been sharing and storing strawberry jam for several months. When the local produce season finally began, I bought cherries and canned them in various ways (pie filling, jam, etc.). Next came apricots, and the pickling cucumbers have begun to bear in earnest. Peaches should be next, as well as apples...

I've been trying to figure out just how much money we're saving, but it's difficult. But I do know this: We're spending about 30% less on groceries, but those dollars we're spending are feeding us now as well as allowing us to accumulate food for the future. Very satisfying, indeed! Read more!

Things are Coming Together

I've worked very hard for the past couple of months, and now we're really enjoying the benefits!! In addition to being able to throw together dinner in a flash after work, one of my goals was to be able to pick up a few fresh (preferably locally grown) things and put together a nice meal. Today, I picked up a couple of bunches of Swiss chard at the farmer's market, as well as some overripe strawberries (for jam) from a local fruit vendor. I had in mind steaming the greens, and serving them tossed with some bacon. Then I remembered that I had a couple of jars of ham in the fridge, which I put there because they didn't bubble enthusiastically like the others did when I took them out of the canner. Put them into cold storage, just to be on the safe side, and want to use them sooner than later... So, instead of having to thaw bacon, and fry it crisp, and crumble it, I can just steam the greens and add the ham. Add to that the salad that I made last night, along with the leftover garlic mashed potatoes, and dinner's ready. Lovely!!

(We've just put in a garden, and one day, I'll be bringing things in from my own backyard, as well as bringing things home from the local produce vendors and the farmer's market. We're both really looking forward to that!!)

The ladies at the Cooperative Extension today weren't too sure about my raw-packed meat. But they finally agreed that, if I followed correct procedures, any "bad bugs" should pretty much be done in. However, in their opinion, shelf life could be an issue. This is because raw-packed meat doesn't make much juice, so you end up with a lot of headspace (and "naked" meat sticking up into it). I'm planning to continually be using and replacing (as well as adding to) my supply of canned meat (and beans), so I'm not terribly worried about this. I prefer raw-packing because the meat doesn't get cooked into mush. The idea of cooking meat, then cooking it again under pressure, just seems to me a waste of time and energy -- and food value. So, except for what I'm canning for my dogs (if it's anything with bones), I think I'll continue to raw pack. (A lot more meat fits in a jar, if it's cooked & pulled off the bone, and they won't care if it's been cooked twice.) From all the research I've done, raw packing is safe if done correctly. And why did I go to all the trouble to invest in a pressure canner, and learn how to use it, if not to be able to can whatever I want to, in the way I believe will best preserve the quality of the food?! With something like this, you have to learn all you can, go through the process with appropriate care, and then know that you've done your best, so the chances of something untoward happening are pretty small. Not impossible, maybe, but pretty small. (Come to think of it, that applies to pretty much everything in life!)

Still, it would really have been nice to have my grandmother (who pressure canned salmon, among other things) at my elbow while I've been learning to do this, but that wasn't possible. So I did the next best thing -- read everything I could get my hands on, then jumped in, with appropriate caution. You can't let fear hold you back, or you get stuck. (There's another life principle, and one I'm grateful to my husband for helping me learn!!)

And the upshot of all of this is that I now have a pantry full of all kinds of interesting things, which I've created and assembled while trimming our grocery bill by 30%. And we never run out to grab something quick because there's "nothing in the house" -- I can bring home a few things (or grab something out of the fridge), open a jar or two, and have a meal on the table in minutes flat! Read more!

I'm No Longer Afraid of Home-canned Chicken

I'm no longer afraid of home-canned chicken.

I spent a good part of the day on my feet, in the kitchen, "putting things up", to use that quaint old expression, and now I get my reward (the one I get today, anyway)-- I get to write about it.

I set a goal earlier this year, and I've been steadily working toward it. And up til this week, we'd gathered several quart jars of dried carrots, a quart or so of dried celery (very glad for my new dehydrator!!), 36 pounds of pasta, some powdered eggs, and a few other assorted items. I now own a new dehydrator, and have begun using my trusty old FoodSaver in a new way.

A new All American pressure canner (the one that doesn't need a gasket) arrived on Monday -- and I have not been able to leave it alone since I hefted it out of the box. When I ordered it, I knew it would be invaluable for putting together food storage for the future. But I had no idea what a blessing it would turn out to be for now!!

Learning to work with this (rather substantial, in every way) new piece of equipment was a good challenge, though not an insurmountable one. I kept wishing I had my grandmother at my elbow, to guide and reassure (or my mother, although I don't think she ever got into pressure canning -- pomegranate jelly was more her style)... But Grandma's gone (so is Mom), so I make do. There are many information resources (books, the web (although some should be taken with a grain of salt), the manual that came with the canner), but there is absolutely no substitute for experience. Happily, I've begun to gain a bit of that.

I've begun to learn what things can be canned, and how best to can them (raw pack, hot?). The coolest thing I've learned, so far, is that I can raw pack meat into pint jars (just the right size for my family), can it, and put it on the pantry shelf. And when I come home from work, too tired to cook, it will be there, waiting for me to toss it into a salad, or throw it into a quick sauce, or slice it for sandwiches...

And I'm no longer afraid of home-canned chicken. Because I've canned it myself, and now I understand the process. And I know that it was kept at the appropriate pressure, for the required length of time, and that it continued to boil in the jars, sitting on the counter, for a good half-hour after they came out of the canner.

The sloppy joes turned out great, although I'm not sure they had enough liquid in them. I substituted powdered carrots for the sugar (which doesn't work for me), and I think it made the mixture too thick, once it cooked (in the jars, in the canner). I'm waiting to hear back from the Cooperative Extension as to whether I should keep them, or toss the contents & reuse the jars for something else. Either way, we got at least one meal for my effort, and it was a good thing to try for my first adventure. (4/9/09 Ended up tossing the sloppy joes -- may have been ok, but better safe than sorry...)

The corned beef came out beautiful -- tender, and full of flavor -- although the jars had less liquid in them when they came out of the canner than when they went in. Assuming it's just because I overpacked them (which I'm pretty sure I did), they should be fine to eat. In fact, I don't think I'll ever cook corned beef any other way from now on -- this even beats the crockpot!!

Today, I canned two batches of beans: One plain (black beans), and the other (pinto) sweetened, on the order of three-bean salad. I was surprised when I opened the jar -- the beans are a lovely mahogany color. They could be a bit softer, though -- next time I'll make sure they boil a little harder (they should be boiled for 30 minutes before canning, but I barely kept them at a simmer).

Finally, as the local grocery store is featuring boneless, skinless chicken breasts at a great price, I picked some up. Cut them up (raw) to fit the jars, threw in a little salt, and tossed them into the canner.

So, after carefully canning this chicken, and watching it boil in the jars for a good half hour after I took it out of the canner, I'm no longer afraid of home canned chicken! Read more!

A Pleasant (and Corny) Surprise; Life Under Pressure

Canned my second batch of meat today -- happened to be corned beef, which I picked up at a great price the other day. Wasn't sure how it would can -- you have to simmer it for an hour before you can it (75 minutes at 10# pressure, for pints). Thought it might be overcooked. But, what a lovely surprise to open a jar and find the tenderest, most flavorful corned beef imaginable!! Even better than if I'd cooked it in the crockpot!! DH liked it as much as I did, so I'm hoping to pick up a little more to can.

This pressure canner has opened up a whole new world!! Next I'm going to can some beans -- some plain (black beans) and some pickled (pintos, like 3-bean salad). I read somewhere on the web that a little acid (vinegar, lemon juice, baking soda) in the soaking water will make them more digestible, so I'm planning to try that. I'm hoping that by eating a few of the pickled beans often on our salads, our systems might get more accustomed to them... Especially important, as we lean toward being veg, and a good part of our food storage features legumes in one form or another.

Spent part of the day vaccuum packing things in jars. I have a FoodSaver, and the cannister set that goes with it. But I'm not using the cannisters to store food -- I'm using them to vaccuum seal jars with food in them. Works great!! There are 3 sizes of cannisters in the set, and I used all three sizes to seal various recycled jars (many sizes and shapes) as well as standard canning jars (from 1/4 pint to quart). I packed raisins, chocolate chips, dehydrated carrots & celery, even powdered eggs. I also packed some chile verde sauce that I decanted from a #10 can (bought it for canning pork). That had to go back into the fridge, of course. Then I packed a cube of butter into a 1/2 pint canning jar and vaccuum sealed it. Now it can stay out on the counter -- very nice to have soft butter ready at any moment, and also to save the space in the fridge. But this means I have to leave the FoodSaver on the counter, so I can reseal it after I use it. Ah, well, I suppose that probably has to happen anyway... Read more!

Under Pressure

The pressure canner arrived, just in time for about 45 pounds of pork I bought on sale. Unfortunately, before I got it (and read the instructions), I was under the impression that I couldn't can meat that's been in the fridge for a few days. This happened to have been vaccuum sealed, so it probably would have been fine. But I cubed it, and froze it in 3# packages. As it turns out, it probably would have been better to leave it whole, and in the sealed bags. Ah, well, live & learn...

You can slice the meat so that it'll fit into the jars, throw a little salt in, and can it (no water or broth). I learned this trick from a Wendy DeWitt video presentation. What a pro!! What a great video that is!! (info@brownbaggifts.com) And now I feel even better about my pressure canner purchase -- I can use what I'm preparing to make my life easier NOW, as well as in preparing for the future. Plus, it'll allow me to build our food storage at a much lower cost. (Wendy DeWitt suggests it can be done for about $1.00 per person, per day, and, with the necessary equipment, I think she's pretty much right on.)

I'm very grateful that I've been able to accomplish what I have, so far. And I'm very eager to keep moving forward in putting our food storage together. And, always, so much more to learn, and share... Read more!