These little 16 oz. pint jars will soon be filled with such a beautiful harvest of colors. I don’t know about how you feel when you are standing in Granny’s pantry with the shelves lined with jars of lovingly prepared food for her family.
You know that she had to stay busy during the ever changing seasons of the year, when you see strawberry jam from the spring-time and tomatoes and squash from the summer time. Don’t forget fall with the sunflower seeds and bright orange pumpkins.
Here comes old man winter now so it’s time to can up some beautiful red chili and some comforting beef stew and alas so many more, that I lose count of.
I am a canner and have been for many years and I do love the seasons of the year as I too get to see the harvest of nature’s bounty! I imagine, just like many of your Grannies used to enjoy also. I did not have a Grannie to teach me this wonder of wonders, but I was blessed along life’s road to find myself near some beautiful and wise ladies that took the time, out of their busy lives to teach me.
I will be forever indebted to them all for all eternity! So you see!
A picture tells a story that is never ending!
Thank you for visiting and please do come back soon. I post on Sat-Tue and Thursday. Please do excuse my messy house in the pictures!
All of these ingredients are used in one pot of chili. One big pot, that is. I over-use the hamburger meat and use 2 1/2 lbs per pot of chili. First I fry it up. But in all honesty, I had 10 lbs to cook so I used turkey roaster pans in the oven. As I would be canning this chili, once it was done, but that,s another blog day for you to research if you wish to!
I put 2 1/2 lbs of cooked meat in two large pots and cut up a whole, big onion in each and 4 garlic cloves in each pot. Saute about 10 minutes. Next open 2 can of tomatoes and 3 cans of pinto beans and add to the pot. Add in 1 can of 6 oz paste with 3 cans of water. One can of tomato sauce.
Use 1 pack of chili seasoning and 1 huge tbsp. of cumin. I use smoked paprika so I added 1 huge tbsp. Use 1 tbsp salt. I prefer pink salt so that is what I use in my house. I use 1 tsp. of accent.
Then I ground up some fresh peppercorns and used 1 tbsp of this.( This did make it spicy hot’ though). Next time I will do a tsp. I think this is everything. Just cook on low for 1 1/2 hour and then enjoy!
I decided to add to this post on the directions of how to can this chili so that you can have some stored up for power-less days.
First of all, you have hot chili so you want hot and clean quart jars and this has to be canned in a pressure cooker canner. So on my 23 quart, Presto canner. I fill it up to the water mark line inside the pot, down toward the bottom. Three inchs deep I believe. Go ahead and have this heating up on low heat, while you are preparing the filled jars of chili.
Have your chili on the stove and heated up also.
You will need a tiny dish of vinegar and some paper towels
A chili ladle and a jar lifter
Quart jars with boiling water about 3 inches deep in the jars
Rings and seals and a chopstick to de-bubble the filled jars with.
A folded kitchen towel near the canner on the counter to put the finished hot jars on.
The next step is t empty one- quart jar of the hot water and ladle fill it with the chili, up to 1-inch headspace from the top of the jar. Use the chopstick to de-bubble the jar. Use the vinegar on a paper towel to clean up the top rim of the jar. Put the seal on and the ring and then close up the jar, just finger tight and not cranking down extremley tightening the lid. Air needs to escape. Repeat this with every jar Put the silver canning pot bottom ring into the canner or a dish towel if you don’t have one. Put the jars into the canner.
Put the lid on the canner and turn the stove up to #5 or #6 heat. ( make sure that every time you wash your canning pot that you use a toothpick or pipe cleaner to clean all vents on the canner lid! This keeps you safe!
Let this heat up until you can see or feel steam coming out of the vent hole and then time it for ten minutes more. Now you are ready to put the jiggly weight on top of the lid. Watch the dial for the pressure to rise up to (Florida is #11 lbs pressure) check on the internet for your State altitude pressure for canning.
When it is at 11 lbs of pressure (for Florida) in the North part of the State for me) only then can you set the timer for 90 minutes. Turn down the heat setting to #3 seems to keep my pressure level at 11 lbs of pressure and not go under the 11 lbs of pressure or way over it.
Now you begin to babysit this pot and check on it every ten minutes to see that you are in range of 11 lbs of pressure. Adjust heat temp knob if need be. When the timer goes off (DO NOT OPEN THE POT).
Wait 30 to 45 minutes for the pressure to go down to zero. Then open with the lid facing away from your face as hot steam comes out.
Use the tongs to lift out the jars and set them on the folded towel that is near the pot on the counter. Walk away and listen to the sweet sounds of the pinging lids being sealed on each jar. This means it is safe and sealed for years. Leave alone overnight and then gently wash the outside of the jars with warm soapy water and let dry.
Label and date each jar and store it away from light. PS, I got the Lowes heavy-duty plastic canning shelves(5 tier) each, I got 2 and had ten shelves. So I made them 3 high for 2 shelving units in my bedroom and then the other 4 shelves made a unit for my tiny storage room, outside. That room gets hot so I stored empty jars and other stuff on that unit.
I think that this one is my favorite time saver for fixing any meal that has crumbled hamburger meat in it.
I have tried this two ways and the first way I did not care for at all. That was when I raw packed the raw meat and then canned it. It was well cooked but the meat texture was mushy.
So I will tell about the second method that I used and always will can it this way from then on. First you have everything ready and laid out on the counter, waiting to be used. If you don,t know all these items, go back and look at my pressure canning recipes on this blog. I will describe everything you will need in detail.
I pressure can mine in pint jars as, there is only myself to can for. If you have more than one then you will need to use the quart canning jars which is roughly 2 lbs of meat for each jar. The pints are roughly 1 lb of meat each jar. (This is the poundage that you buy in the store). I do get mine at Save-A-Lot, when they have it on sale at $1.99 a lb. It beats paying $5 a lb.
The Technique: Brown all your hamburger meat until almost done. It will finish cooking in the canner. I do drain the meat. Put your pressure canner on the stove and have it filled to the lowest fill line mark that is inside the pot, with cold water from the tap. Add a dash of vinegar to the water to help with the lime in the water. (It helps the jars look prettier). Set the temperature on #5, which is low heat. You are getting the jars and meat, both around the same temp.(There is hot-warm or cold water and jar temps.) We are doing warm temp.
Use a funnel to fill your jars with the meat and press it down with your hand in each jar, until they are packed down well and filled to within 1 inch from the top of the jar. I do not use water or anything else in the jars. Use paper napkins that are dipped in vinegar to wipe tops of jars off well. Then put the seal and lid on each jar.
Just finger tight on those bands on the jars. Air must be able to escape from the jars. Put the jars in the canner now. Place canning lid on the pot now, with the jiggy pressure valve removed for later. Set your stove knob up to number 7 now. Please Google your altitude for pressure canning if you do not live in Florida as I do. For mine in Florida, the pints go for 10 lbs pressure for 75 minutes and the quarts for 90 minutes, but your altitude may be different for you so please check if you need to.
Ok now for the hard part, the waiting, when you have steam spouting out the pressure valve for 10 minutes. (I do 5 myself). Then you can put the pressure valve on the pot and watch for the number dial to climb up to 10 lbs of pressure.(Mine is the 23 quart Prestige Pressure Canner). When it reaches 10 lbs pressure, then I turn my stove burner dial down to number 4. Now set your timer for the 75 or 90 minutes, depending on the pint or quart jar ,used. Now you will really be keeping an eye on the number dial!
If it goes over the number 10 lb pressure, turn knob down to 3 and vice versa. The goal is to keep it around the number 10 for the whole canning time.You can check every 10 to 15 minutes until you reach your goal. When timer goes off, just turn off the stove and go into the cooldown phase, for an hour. Just walk away for the hour. Only then can you take the lid off! Pull each jar out with a jar lifter as they are still boiling hot. Place on a kitchen towel on the counter, right next to the stove.
This is not too pretty, but consider that it,s cooked and ready to use. And will store for at least 3 years. And is 1 lb of meat.My burrito from canned meat.Building a burrito.Last but not least the tacos. It needed a pretty napkin in the basket.
So all this meal needed to be complete,was for the meat to be heated with some taco seasoning and a dash of water.
I opened a can of chili beans and heated those with garlic,accent and dried onions and mashed them up a little. And prep your cheese and veggies. Now get out your sour-cream and Taco Bell fire hot sauce.
My kitchen was only hot for about 12 minutes, while cooking this delicious meal with lots of leftovers.
I went to Sam,s Club a while back and found a great deal on packages of brats They were doubled packaged with 7 in each pack for $7 each double pack so I got 2 of the 2 packs for a total of $14.00 for 28 nice brats.
I got this idea from the Alaska Prepper on you tube and went and found the very deal that He was talking about. So I gave him a big thank you. He has a good youtube channel.
I opened the packages and washed the meat with cold water. Then I turned on the oven to 350 degrees and put pans of meat in the oven for 18 to 20 minutes. That gave it a better texture that I was looking for so that when you open your canned jar later on, it will not be mushy. I don’t care too much for mushy meats.
Before being in the oven.
As it is only I, pint jars were my choice of jar size. I had all my jars out and ready with the seals and lids. I also had my canning tools out that I would be needing, such as the jar lifter. I also had vinegar in a small bowl with paper napkins for wiping the rims of the jar after packing it.
I had the huge canning pot filled to the lowest water line in the pot with water and going on medium boil and a folded kitchen towel on the counter right beside the pot to sit the hot jars on later when everything was finished.
The brats were warm from the oven so I just put 4 or 5 brats in each jar. The last one in needs the be cut into two or three pieces so you can push them all down into the jar. Mash it down so the air gets out, no need to de-bubble these. Wipe the rims well with vinegar and napkins. Put on the seal and band lid. Do not tighten down like a weight lifter! As everything is already very warm and hot, you do not have to sanitize lids by boiling in water!
And I do not add water to my jars that contain meat as I do not want mushy meats. Put these jars into the canner right away(That you had heating up at a medium temperature). Put lid on the pot. Do not put the jiggle weight on the pot spout yet.Do house work around the house for maybe 20 minutes, untile the spout has lots of steam spouting off.
Now put the jiggle weight on that spout. Keep checking back until you see 10 lbs of pressure on the dial. Then you set the timer for 75 minutes for pint jars or 90 minutes for quart jars if you have a larger family than 1. Also Google your altitude for canning pressure lb if you do not live in Florida like I do. And boy is it ever hot this year in Florida!
When time is up just turn off the stove and wait until pressure is at ZERO. Then open the lid away from your face as it is hot in there. Use the jar lifter right beside the pot and set your jars on the kitchen towel right beside the pot as jars are heavy.
Listen for my favorite sound now (PING). That means the jar is sealed. Leave everything alone for many hours until cold or even the next day. Then wast outside of jars with hot soapy water and remove the bands. Write name of contents and date on the lid. Store in a dark place for up to 3 years or even more. I hope you will do this and learn to can meat as it is awesome to open the jar and just add something with it to have a fast ready dinner for the next few years at least.
Hello everyone. I hope this night finds you with peace and contentment. As I was sitting here on this nice cool Florida night, I was thinking about sharing this post about pressure canning safely. I know that there are very many people out there that are scared to death to even begin to try out a pressure canner or pressure cooker for that matter.
You are really missing out if you don’t have one of these. You can take a roast right out of the freezer and pressure cook it in 25-30 minutes. No defrosting time at all. As for the pressure canner(it is way bigger). You have the world open up to you on canning just about anything that you can buy in the store in a can and that saying a whole lot of stuff and if you follow directions to a T. Then your food will be safe for years.
Here in this post, I talk about problems and how to fix them for your maximum safety. And all will always be safe if you keep watch for these problems and correct it by following directions’ step by step.
The biggest mistake that you could ever make is to open the cooker while it is hot! It will explode. So be sure it is cooled down to zero and that there is no steam left. Only then can you open the pot and aim it away from you as there will be steam coming off the water in the pot. And you don’t want that to burn you.
I am going to talk about my hard day yesterday with all of you as it is a subject that needs to be discussed for safety. Pressure canning is an awesome knowledge to have as you can do boundless canning with one.
As I was trying to can my jars of homemade chili yesterday I had a lot of trouble with the number dial not moving off zero and going up to the 10 pounds of pressure. If you have been following my blog then you already know that it takes a lot of time just for the canner to begin letting out steam on medium temperature setting’ so that you are slowly building up pressure. If too fast and higher dial setting then you will lose all the liquid from your jars.
So you wait and watch for the steam to build up so that you can now put the weighted jiggly thing on top of the canner. Then you wait some more and wait again. When the number dial gets up to 10 lbs of pressure(or the recommended pressure) for what you are canning then you turn on your timer. And lower the stove dial to 3. But you have to keep adjusting if the pressure gets too low or too high. My chili was 90 minutes at 10 lbs of pressure.
Wouldn’t you know it’ my dial never moved off zero in 15 minutes of time with me constantly checking on it. So I had to turn it off and walk away for an hour before I could open it safely. I flipped the rubber sealing band around the other way and stuck a toothpick in the holes of every pressure release dial and started out again.
Well I went through a whole lot of time again and went through each step to get to the steam coming out the vent. And putting the jiggy thing on. Well after 15 minutes’ the number dial gauge still sat on zero again. So I turned it off again and left it for an hour to cool down so that I could open it again.
This time I used quite a few toothpicks on every vent hole again. I noticed that there was a calcium build up on most of them and a few had black gunk(nasty) in the tiny vents. When you can some liquid always escapes from the jars. I startred running toothpicks through all vents. And I began the whole routine again but I also added more water to the pot that matched the temperature of hot water in the pot’ as my canning jars of chili have been in there this whole time.
So here I go for the third time and not to say that I was a little bit aggravated. Everything went as planned and worked like a charm!
Most people are scared to death of a pressure canner because years ago if used incorrectly and opened while still steaming hot then they have exploded I have heard of a very few times. But If you follow safety rules like I have described here then you will always be safe and open to a world of canning adventures! Keep viewing my blog for my chili how to canning and photos.
PS. My very favorite thing to can is chili in quart jars! No more chili from the store from me. It has to taste like the best pot of chili that you have ever had. That’s good chili and more meaty than a drive through.
Thanks for visiting and do please come back soon or stay awhile and read some more posts if you will.
I love to can my own tomatoes! For many years I have done this as I like the freshest tomatoes you can find to cook with. I also like to find bargain tomatoes that have been marked down to a cheaper price. They will have some spots on them but that”s ok and at 50 cents a pound that’s good for me!
Fill up your sink with water and wash all the sand off the tomatoes. While you are doing that job you could have a medium to large pot of boiling water only half-full. Gently fill pot with about 6 tomatoes or more if they fit.
Watch for the skin to crack open on the tomatoes maybe 3-5 minutes. Take them out and replace with more in the pot if you have more. I keep these in my kitchen sink to cool down so I can handle them. When cool you cut out any bad spots on tomato and use a fruit corer for the core or a little knife to cut core out. The skins will slide off.
I have my pressure canner with the water level mark filled with water on the stove on medium heat with a dash of vinegar added to the pot so you don’t have calcium buildup on your lovely finished product. I also have had my pint jars cleaned up and ready with the lids and rings beside them on the counter. I have a long chopstick for air bubbles and a tiny container with vinegar in it along with some napkins ready for wiping the tops of the jar before they get the seal and band put on them.
It helps to have everything ready at hand. You will also need your heavy duty jar lifter and a folded towel rifht beside the stove to put the jars on when done as they are hot and heavy.
Showing some lovely tomatoes as we continue onward.
Your tomatoes should still be warm or if you refrigerated then for the next day’ then heat them back up. They need to be warm and so does the water in your canner to match each other. I have warm to hot water in about 4 of my jars and as I fill one I pour water into an empty jar.
You will need a wide mouth funnel (which I forgot) to tell you to have ready. And a soup ladle dipper. I have my pot in the sink and jars on the counter o fill. I put a dash of accent or salt in each jar before I ladle in tomatoes with juice and them fill to 1 inch of the top of the jar while leaving that 1 inch headspace unfilled. If they need more liquid you can add water.
Next I de-bubble each jar with my chopstick or whatever you have to use,Now dip a napkin in vinegar and wipe jar rim very well. Time to put on the seal and next comes the ring. Only finger tight that band on jar,Do not crank down as tight as you ca!
Now these are ready to be put in the canner. If you have an empty space in pot you just fill a jar with hot water and put lid on and add to the pot so that jars will not rock around and break.
Time to put the lid on the canner now. Have heat set on #7′ there is no hurring this.But leave the toggle weight off until you have seen and felt lots of stem coming out of the toggle fitting on top of the pot.Now put on the toggle weight and wait until you see the pressure gauge rise up to 10 lbs of pressure reading. (If gauge does not rise from 0 after 15 minutes then turn off stove and cool down for an hour and then lift lid while checking rubber seal and all vents(use toothpick ) to clean vents well. Put lid back on and restart your steam coming out and back to the putting toggle on and seeing rise to 10 lbs of pressure.
This is a pain but rarely happens. Safety comes first though! When you see 10 lbs of pressure holding up)set timer) for 15 minutes for pints or quarts. Ok, now you have to keep watching the pressure dial so that it will not keep climbing higher and higher. I usually turn my stove knob from #7 down to #3 and keep watching for it to hover at 10 pounds of pressure. Be glad this is only 15 minutes!
When your timer goes off you turn off the stove and come back an hour later when pressure is at ZERO. Now you open the pot with the lid faceing away from you as there is hot steam in there. Take your jar lifter and take out each jar and set on a towel right beside the stove. You will soon hear the pinging sound as each jar seals! Then I take the bands off of the jars and wash and put away for next time.
You are now a canner! I hope that you always can and preserve food and please pass it down to many others! They can come to this site and view it for instructions on many things anytime they wish. I get tickled as punch when my views go up in number so please do share my webpage around https:www.wisdomforpennies.com! Hugs and love from me to you! #Tomato #Canning
Hey ya’ll. I promised to post this recipe so here it is!
Buy two bags of McIntosh apples for this recipe. I am doing this backwards as I put up crisp apples in pint jats first and then used the scraps to make this candy apple preserve recipe theat I created on the second day of canning.
So you use all cores-seeds-peels and put in a large heavy duty pot. I use Granny’s old steel pot that she used for many years before it was passed down to me. Add in 6 cups of water over the peels-etc. Boil on medium heat for an hour with covered lid on pot.
Then next step is to use a medium sized sieve set over top of large pan or bowl. Put large spoonfuls of cooked ingredients into sieve and use a large wooden spoon to rub apple mixture around and around sieve until you have nothing left that will go through the sieve. As you are doing this keep running a butter knife under the bottom of sieve to collect the applesauce that keeps acumeullating over and over. Now just trash what is left over in sieve and keep repeating all steps until you are through with everything.
Put all into a heavy large pot again and add 1 cup of sugar and bring to a rolling boil. Stirring the whole time through all this last step.(It will burn) if you don’t. Put a candy themomerer on side of pot(medium pot helps). Keep on heating and stirring until you see 220 degrees Farenheight. So it will be thick for later. Take off heat.
Have a large water bath canning pot boiling with water depth almost jar high so you will be ready for your preserves to be canned.
I used maraschino cherry jars for my jelly jars and got 2 1/2 jars worth of preserves. The 1/2 jar was sampled by everyone. You use a funnel to fill jars to 1/2 inch headspace and then de bubble(look back at previous posts). Then wipe rims with vinegar on a napkin and put on lid finger tight. Put in water canner pot and make sure the water is 1 to 2 inches over the top of the jars. When rolling boil starts then set a timer for 10 minutes. Use jar lifter to move from pot to folded dishtowel beside the stove. Listen for the pings! That tells you that you did very well!
If you find that you really enjoy preserving God,s bounty in canning jars as I do! Yow will want any good jar for canning. The only reason I buy Ragu pasta sauce is when it,s BOGO at Publix, you can stock sauce cheaply. But the most important reason for me is the jars and their lids make wonderful canning jars for my chili that I love to have on hand for taco salad or just a great bowl of chili. What you buy in a can in the stores does not even come close to the quality and taste of canning your own. Not to mention that it,s already cooked and just needs to be warmed up!
The lids on Ragu jars have a rubber seal if you just feel under the lid and yes I keep re-using lids that still have the rubber seal in great condition and the Ragu jars also. Also I do get some of my jars at the Dollar Tree Store when I open and realize that it has the awesome rubber seal.
And I use the old punch hand can opener to open my canned foods(the flat) side. And be careful not to bend the lid in any way so that I can also re-use my all purpose USA lids from Walmart. And they always seal for me as I follow the canning rules to the letter.
Now for cleaning the Ragu lids from the saucy smell, just wash with your dishes and then put water and baking soda into a bowl and drop the lid in for however many days it takes to not have a tomato smell.
Nor for the label on the jars that used to be impossible for me to soak and scrape it off. I learned this tip just last year 2019. You just have a small amount of baking soda and olive oil in a tiny dish and rub this paste heavily(lots of it) over the label on the jar and let it sit around in your kitchen for 3 to 4 days and then it will wash right off. If not repeat this step again! The photo,s will show past on jar and then a clean jar with the label off. Best of luck canning and preserving the freshest and best= tasting food for your family! As always Love and Hugs from me to you. #God’s-Bounty https://www.wisdomforpennies.com/
I have never canned boiled peanuts before but I have wondered just how do you do it! So here’s the recipe! These are to die for, right out of the jar the peanuts have great taste and texture. Just like you stopped off at a roadside produce stand!
I do believe that canning peanuts is the easiest now thing that I have ever canned and I have been canning for many years now as it is a passion of mine and also a thing of the past pretty soon if our younger generations do not pick this up and carry it on to teach their children to continue this wisdom from our elders from way on back in time. It is my pleasure to teach you how to do this!
I got 5lbs of green peanuts at a produce stand for around $1.89 a pound. High price but they are just coming into season now, so later they will be cheaper. These looked pretty clean without much dirt on them but I washed them through several sink loads of water just to be sure..I had also washed my quart jars with rings and lids. And my hands as I am a hand washer all day long-everyday. I put the peanuts into an extra-large pot and just coved them with water and added 1 cup of salt and just let everything come to a boil so that everything was heated up.
I had my quart jars ready with hot water in a few jars so that as I filled one jar with the peanuts, I just poured the water into an empty jar. (just so the jars were warm) to put hot stuff into them. After each jar was filled with peanuts, then I finished filling it with the (Canning salt or kosher salt) water. Debubble time now. This means use a long chopstick as I do or a wooden spoon to push down all around the inside of your jar to release air bubbles from the jar (so it will not spoil).
Next step is to use a paper-towel dipped into white vinegar to wipe rim of jar off and then put on lid with the band going on next(just finger tight) do not tarzan tighten the band ever! Air has to escape in the canner from your jars.
Oops forgot to tell you to add 2 inches of water to your pressure canner and have heating on medium heat at the begging of this whole process! You can not waterbath can peanuts(as they are a low acid food) you have to use a pressure cooker canner(there is a pressure cooker also but not for canning) that is for fast food cooking, like a frozen beef roast in about 30 minutes from freezer to table! I will talk about this one of these days!
Put the silver tin disk in the bottom of the pot and add your jars using a jar lifter and a hand towel for the bottom as these are hot and heavy. Put your lid on pressure canner without the jiggly thing. After you see steam coming out the jiggly thing spout for 10 minutes, then put the jiggly (pressure valve) on top of the pot. Set timer for 115 minutes for quarts or 90 minutes for pints, with keeping 10 lbs of pressure throughout cooking time.
Now here is how I regulate the ten pounds of pressure. You have to keep a watch on this the whole time to keep it right. To begin with I use the number 6 setting on my stove when I am getting the steam to begin and go for 10 minutes. Then I stand and watch the pressure dial untill it goes up tp 10 (this takes a long time). Now I set the timmer for 115 minutes for quarts. The pressure dial with the numbers on it will try to keep climbing past the #10 towards #15, you do not want to go over 10 so I turn my dial to #3 right when it gets to number 10(the first time) and keep checking back every ten minutes to see that it is on 10 and not lower or higher. If lower then barely bump up your stove knob. Or if higher then barely bump down(which mine will be right on or lower) never higher on my #3 stove knob setting.
When timer goes off, just turn off the stove and walk away. Do Not Open the pot now! If you do it may explode from the pressure and you will be scalded all over your body! The pressure dial on the poy has to say zero for the number. My pot has two other safety pressure valves one tin and one rubber and they will go down also when pressure is all out. But the number dial will let you know it is safe to open. Open lid away from you as the steam will burn you if opened towards your face.
Now have a kitchen towel folded double beside the stove to put jars on as you lift each one out with the jar lifter. Doesn’t hurt to hold a thick pot-holder on bottom of each lifted jar as these are heavy! Now listen for the sweet sound of each jar sealing with a pinging sound, just a short time later. Try to push down on lids if one pops up and down it is not sealed and you have to eat today or recan the entire time again.
Label and date your jars. I use a permanent marker on lids. I keep up to three years but some say longer. I rotate and use latest dates first when I open a jar. These items are all totally cooked and just need to be heated up for dinner. PS. do not use the lids on arbour or harbor canning jars, I did and not one sealed so I had to re-can a bunch of quarts! I got these at Walmart! But the lids I do buy come from Walmart and say USA on the lids or the cheap white box that says Universal Metal lids. Mad in the USA! As for the rings you can use the same box over and over for years until they rust. But if you take off the bands after you hear the PING and wash and put away they will last forever.
I am truly sorry that this post is so long! But I want the newest generations of canners to have the know-how and feel safe to become the next generation of canners to preserve the best foods and know how to save tons of money by doing your own. Also you know what’s in your food too. Hugs and Love from me to you! #Canning
If anyone is interested in always having my recipes to keep forever just become a follower but clicking on the follow button and your info will only come to me on my website that I own. This way you don’t have to write anything down and you will get everything that I publish on this site! Kind of like a book that I enjoy creating as I go along with my life story.Thank you all for reading my stories! http://www.wisdomforpennies.com/
Today I will discuss canning multiple items in the pressure cooker canner as pints take 75 minutes and quarts take 90 minutes. Also the pounds for pressure are for Florida altitude and I use pints as that is plenty for one. Makes two meals for one. I will also show photos at the end of this hopefully as I am still learning how to blog and am sure it will take me awhile. Please be patient with me! I will show you how to can more beef as this tastes just like Grandma’s Sunday home-cooked roast beef dinner. This is good I kid you not!
I was given some corn on the cob and ate some and had a lot left in the refrigerator that I did not want to go to waste but I thought it would be too hard of a job to shuck the corn and cut the kernels off and then can it. Phot shows you to put a small bowl in the bottom of a large bowl and use a sharp knife to cut it off the cob and that was fast easy work. Then I used my sterilized pint jars and a funnel to fill jars to 1 inch from top of jar-then added tap warm water to fill to the 1-inch mark also. Next, you use a wooden spoon handle or plastic and push down inside the jar all around it to release almost all air bubbles,, then use vinegar on a napkin to wipe the rim of jar put on the seal and ring just finger tight Do Not crank down on the band-air has to escape while cooking. Because you are pressure cooker canning there is no need to have jars and lids in boiling water -the cooker wil do it for you. Now if you were water bath canning then by all means use simmering water for jars -lids-filling the jar. It is a good idea to buy a ball canning book to see which type of fruit-veg-meat needs to be canned in which type of canner.
On to the beef now. Have it at room temperature so it will not be cold is easier then hurry and can it. Or you can have the meat cold and prepare it into chunks and put in the jar. Each pint holds 1-lb of meat. I do not add liquid as it makes it’s own juices while canning. As usual, fill each jar by pushing the meat down with your hand time after time until 1-inch from the top. I add in accent like 1/8 tsp. per jar and some pepper and salt. (On the corn I used a pkg. of Goya ham seasoning split four ways for the four jars and a dash of salt.) Now clean the rim of meat jars with vinegar on napkin no need to get the air out of jars as it is tightly packed with your hand. Finger tighten the rings on jars.
I have forgotten to tell you how much tap water to put in the huge pressure cooker canner. Just 3 inches of water over the big canner silver disk that fits into the bottom so jars will not bust although I have done without it also for years. As the meat is room temperature use the same temperature of the water or if the meat is cold from the refrigerator then you have to use cold water in the pot or jars will bust if not the same temps. If cold meat is used I leave the top off canner and spend an hour on low heat until the jars are not cold anymore and then I put the lid on and follow the next paragraph’s directions.
As always put the lid on the canner with the jiggly vent cover left off until you can see steam coming out for ten whole minutes and only then can you put it on the pot. I start on number 4 until the jars are warm(so you see it takes way less time to have meat room temperature and then hurry to prep jars for canner).
Now it’s time for the photos! I hope I have given you courage and knowledge to pressure cooker can and know that you have food that lasts for 2 to 3 years or even longer. I aim for the 2-year deadline myself. So I wish you sunshine and roses with hugs forevermore! #corn,#beef,#pressure-cooker-canning,#prepping#saving-money,#MissConnieB#wisdom
