Canning

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Cindyd said:
I canned 11 pints of pineapple today (Waterbath). Used a few lids from prior canning use. They all sealed though. Ignore the old dishtowel I sat the jars on..lol

I would have canned more but this was first time canning pineapple. I only bought 5..had some left over which we've been snacking on cold, fresh.
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I reuse my lids. Mostly for pickles and kraut. They don't make them like they used to. The box says 18 months and I have some green beans that are 10 years old and perfectly sealed.
 
I managed to get 7 qrts. chicken livers, 7 qrt. gizzards, 7 qrt. potatoes, 7 qrt. ground turkey and the last batch I have in the canner now is 12 wide mouth pints of boneless, skinless chicken breast. Left one big fat breast out to cook for dinner.

28 qrts and 12 pints put away is a marathon for me! I've got 20 lb. of frozen corn I am going to try and knock out maybe one night this week after work, if I can stay up long enough to see it through.
 
Have any of you pressure canned Brussel sprouts? All videos I can find on those are pickled...and one that is not, the video sucks and can't hear the volume on it...very poor quality made, not worth watching for me. I guess I can order the ball canning book and see of it's in there. Anyone that has it, can you share if brussell sprouts are listed in the book?
 
Cindyd said:
Have any of you pressure canned Brussel sprouts? All videos I can find on those are pickled...and one that is not, the video sucks and can't hear the volume on it...very poor quality made, not worth watching for me. I guess I can order the ball canning book and see of it's in there. Anyone that has it, can you share if brussell sprouts are listed in the book?
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You can. They would probably be mushy. Cut them in half beforeyou do. What about freeze drying them? What's wrong with pickling?

Pick them right after a frost of freeze, they'll be sweater. Not as bitter. The pressure canner will make them stronger and more bitter.
 
Cindyd said:
Have any of you pressure canned Brussel sprouts? All videos I can find on those are pickled...and one that is not, the video sucks and can't hear the volume on it...very poor quality made, not worth watching for me. I guess I can order the ball canning book and see of it's in there. Anyone that has it, can you share if brussell sprouts are listed in the book?
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Thought about it last week. Chose asparagus instead. Wife is doing everything small batch to learn
When we decide what worked and we liked, then full steam ahead.

It just a new thing to put into the food equation beside precanned
 
I've pressure canned asparagus and it's great! I love both, but other than mother and I, the rest around here are split, either love asparagus and hate Brussel sprouts, or vicie/vercie, so I'd like to have some of each.

Personally, I'm sticking to my carnivore diet as long as I can, but I love veggies and if SHTF I'm sure I may have to fall off the wagon and eat me some veggies. I Love Brussel sprouts.
Only veg I won't likely can is okra🤮. But I do like it fresh and fried, rolled only in cornmeal.

Can what you all like, and know you will eat....then yes! " Full steam ahead"! 😋
 
I am hypersensitive to bitterness especially in greens (can't stand turnip greens) and most of the time I don't like Brussel sprouts. But there is this dive in Arlington VA near my son's place called "Rebellion" (named after the 1791 "Whiskey Rebellion") that has some kickin' roasted Brussel sprouts with Parmesan cheese.
 
Managed to tweak out 7 quarts of chicken w carrots, onion, celery, n potatoes in each quart for pressure canning today. Recipe in video called it chicken n gravy. Put chicken bone broth in the jars with it. Late stsrt eith everything else i had to do today, so will be about 10:45pm before I can take jars out and be done this eve. Tomorrow I'm hoping to get 7 more qrts. Same of chicken, and 7 beef w veggies n beef bone broth, and 7 with pork. Hope I can get up early enough to get 3 seperate batches pressure canned tomorrow!
 
14 qrts today, first batch w beef and veggies in the jars w beef broth...have 2nd batch in now w some pork n veggies, and some jars w rest of chicken n veggies, n chicken broth n all. I added seasonings to this batch: Sage, thyme, rosemary, little poultry seasoning, forgot pepper. No salt since broth is salty.
 
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Cabbage is on sale so husband got me 4 heads to make kraut. I think I can sit and do most of the work. I can also take my time.

I'm gonna wait until after I have my hopefully "final test" on Wednesday before trying. I want to make sure they don't put restrictions on me that rules out making kraut. Lol

Every time I type kraut it changes it to kraft.
 
I managed to get in 7 more quarts Of more chicken I found to use up on Sunday. Tuesday night I did all prep for homemade chili. Got up early yesterday morning and was able to get 7 quarts of that in canner before I started work. 21 quarts of good done over weekend snd 7 yesterday. I feel pretty good about that. Obviously I don't think I have enough food put away for 6 pple. Just yet. Plus needed to clear some meat out of freezer. Hoping to get to some dry canning meal in a jar recipes accomplished this weekend. If not, I'll be pressure canning something else for sure, then do another total inventory. We have used out of some previously made stock, so replenishing is another reason.
 
I finally got to breaking down and putting away dry foods yesterday. 40 lbs. Of rice, several large boxes of instant mashed potatoes, a variety of dried pasta, dried milk. Vacuum sealed in jars, and also mylar bags. 9 pints of cubed up ham in pressure canner. I have 10 lb. Of chicken legs I took out of freezer I'm gonna can later this afternoon. Chicken legs, not my favorite thing to can, but I want them out of freezer.

Sliced up strips of beef, seasoned and threw in dehydrator this morning for jerkey.

Maybe all this is under preserving, as opposed to canning.
 
Grits are great to dry can! I do alot of them in those half gal jars, just use the jar sealer on them. And barley! I do like barley and veg soup. Tapioca pearls and malt o meal are recent things I've done. I do need to can more meat. A few months ago I did a bunch of hamburger and pork sausage, then I got busy.
 
I cook it first, add some hot water, a pinch of salt, then can, Same with pork sausage. I cook it enough to be light brown, not well done. I've never done sausage in patties, but I don't see why not.
My freeze dryer is on the fritz again, but I've done cooked hamburger patties in that and they've turned out well.
 
Amish Heart said:
Grits are great to dry can! I do alot of them in those half gal jars, just use the jar sealer on them. And barley! I do like barley and veg soup. Tapioca pearls and malt o meal are recent things I've done. I do need to can more meat. A few months ago I did a bunch of hamburger and pork sausage, then I got busy.
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Now there’s a food from my past that I haven’t eaten in a long time! Malt O Meal! Was raised on it.

My departed father loved Tapioca pearls! Made him smile while eating it.
 
I need to get back to canning some more meat myself. Gardens have kept me busy. I’ve put a lot of grits in 2 gallon pails with Mylar bags. Also have 3 manual corn grinders for later use.

Which all reminds me…did everyone see or hear about the how to Prepare for being in a War Zone booklet that Latvia citizens received from their government via NATO? It has some solid information that we would never receive here. The most pertinent item told to them was that they need to be ready for 6 YEARS of war.
 
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