Anyone Do Any Home Canning?

Discussion in 'Crops & Gardens' started by Marie Mallery, Jul 16, 2021.

  1. John Brunner

    John Brunner Senior Staff
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    Apparently not. You actually steam the jars. The USDA does not recognize it, but a couple of university extension offices testes it for fruits, jams & jellies. Everyone says to not can meat, tomatoes or veggies this way.

    [​IMG]
    image from the Utah State Extension. 1-10-2014
     
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  2. Don Alaska

    Don Alaska Supreme Member
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    I guess the Mormons may use it too, but I have never known any here who do.
     
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  3. Marie Mallery

    Marie Mallery Veteran Member
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    We only pressure can meat at 10lb.s pressure down here. Can quarts for 90 minutes and pints 60min.s. I read its ok for up to a year. That may have changed since we read up on it.
     
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  4. John Brunner

    John Brunner Senior Staff
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    So canning meats is not for long-term storage, huh?
     
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  5. Marie Mallery

    Marie Mallery Veteran Member
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    I'm not real sure about the time but I think it is a year.
     
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  6. Marie Mallery

    Marie Mallery Veteran Member
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  7. John Brunner

    John Brunner Senior Staff
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    Thanks for that, Marie.

    For the curious, these are the storage times from the article:

    canned meat storage times.jpg

    The author said he asked "experts." It is an interesting topic.

    @Yvonne Smith Since your sauerkraut thread "has been derailed", (note the accountability-dodging passive tense), maybe you want to move some of these comments over the Marie's canning thread.
     
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  8. Kate Ellery

    Kate Ellery Supreme Member
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    #173
    Last edited: Aug 1, 2022
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  9. Beth Gallagher

    Beth Gallagher Supreme Member
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    My sister used to do serious canning and she has literally hundreds of jars, as did my mother and grandma. Since the jars are washed and reused, they pay for themselves at some point. The sealing lid inserts get scarce during canning season, though.
     
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  10. Beth Gallagher

    Beth Gallagher Supreme Member
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    I am familiar with those, Kate. My sister has an "All American" brand that looks like this one...

    upload_2022-8-1_11-0-59.png

    She also has a big water bath canner that she seems to use most often, though. She said she has never gotten over being afraid of pressure cooking.

    I see that Amazon has a few "steam canners" that look similar to this... upload_2022-8-1_11-3-33.png
     
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  11. Marie Mallery

    Marie Mallery Veteran Member
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    I'm sorry Beth I did it again. Move them is fine with me. Thanks John for reminding me where I'm at.o_O:confused:
     
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  12. John Brunner

    John Brunner Senior Staff
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    I don't think you started that detour.
     
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  13. Don Alaska

    Don Alaska Supreme Member
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    Lehman's no longer carries the big steam canner, but the do offer this, which can be used as a water bath or a steam canner. I guess the new steam canners have a temp gauge on the top to ensure the thorough heating of food inside, but this is no larger than a standard canner.
     
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  14. Beth Gallagher

    Beth Gallagher Supreme Member
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    Seems to me that any pot that's large enough could be a "water bath" canner.
     
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  15. Krystal Shay

    Krystal Shay Very Well-Known Member
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    I use to can beef many years ago. I still have my pressure cooker and hot water bath canister. I haven't used neither one in a long while. I also still have a squeeze-o strainer from 30 plus years ago, as well. I used it all the time. It is a great device for making all kinds of juice and jelly. It extracted the skins and seeds to give the most pulp/ juice, but It was a bitch to clean.
     
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