WHAT ARE YOU CANNING TODAY?

[frustratedearthmother]

Sale priced $1.27lb pork loins. Chunks in the canner now.

 

[frustratedearthmother]

My first attempt at canning ground beef. Going to try ground beef patties today. Also have a big pot of taco soup going to can also.

 

[Messybun]

Okay, out of curiosity. How do y’all just can leftovers? Do you just pressure can or what? Before I started canning I was very thoroughly warned to follow recipes and exact times or risk death. Which sounds extreme now that I type it. But, seriously, how do you know how much time, what pressure, and what is safe to can?

 

[frustratedearthmother]

I can it according to the recommended times. For instance, I'm making taco soup today. I guess technically it would be a "leftover" since I'm cooking it first. I'll still can it for 90 minutes for quarts and/or 75 minutes for pints.

 

[flowerbug]

Okay, out of curiosity. How do y’all just can leftovers? Do you just pressure can or what? Before I started canning I was very thoroughly warned to follow recipes and exact times or risk death. Which sounds extreme now that I type it. But, seriously, how do you know how much time, what pressure, and what is safe to can?

well it is risking death if you don't know what you're doing and make some mistakes - and i don't think that consideration or warning is extreme at all. botulism or other problems with some foods can be fatal or make people really sick. while it all can be done safely it is still worth treating this as a very serious thing to do which should be studied as to why you do certain things with some foods and certain things with other foods and what those important differences are.

one reason why i do not do any pressure canning is that we don't really have room for the equipment and we also normally just freeze portions of things that can then later be reheated. that's worked well enough for us and i like to keep it simple.

we avoid canning any items which don't have enough acid in them - that also makes it much more simple.

 

[FarmerJamie]

Okay, out of curiosity. How do y’all just can leftovers? Do you just pressure can or what? Before I started canning I was very thoroughly warned to follow recipes and exact times or risk death. Which sounds extreme now that I type it. But, seriously, how do you know how much time, what pressure, and what is safe to can?

I follow the Ball Canning books. The only thing I know that can't be home canned is pumpkin

 

[Messybun]

That makes total sense. It sounded like you were making just a pot of soup and canning extras. Using the recipe makes more sense. Brain day lol.
I know on the canned pumpkin. It’s so unfortunate, I love canned pumpkin to bake with. At least it usually goes on sale.

 

[Hinotori]

Mom freezes soup leftovers. Put them in freezer ziplock baggy. Not too full. Carefully close while removing the air. Lay flat in freezer. You can stack a lot like that. She just convinced one of my uncles to start doing that.

 

[FarmerJamie]

14 pints of potatoes in the canner. 10 pounds of chicken cut up, waiting for its turn. That is my limit today

 

[frustratedearthmother]

Mom freezes soup leftovers. Put them in freezer ziplock baggy.

I've done that before too. I'm out of freezer space... As soon as I get this sale meat canned - I'll need to start canning stuff out of the freezer - so I'll have more room for sale meat, lol!