Main Discussion Area > Around the Campfire

canning traditionally

<< < (2/2)

jeffhalfrack:
  You  should have  a  pressure  cooker it  will  save  propane anyway   cornell  'U'  has a  co-op  extention  that  has tons  of canning help  they have a  100+ year old campas here in Geneva NY  if there is  Amish around you they have  stores w\supply's   just  this  past  summer  an  Amish  lady  showed  me  'canning acid'  for  canning  corn? it's  very good  right from  the  jar!  and  as allways  get  a  copy of  the  'Ball Blue Book'  good  luck  JEFFW

M-P:
Howdy,  As Jeff mentioned, first time canners should definitely get a copy of the "Ball, Blue Book of Canning".  It's cheap and has some basic info.   There was thread here a couple of years ago on canning venison.   You might also look into drying some of your produce.  Green beans and sweet corn can both be dried and reconstitute well.    Ron

JW_Halverson:
I love my dried peas!  A couple pounds of peas turns into just a few ounces overnite in the dehydrator.  Once dried I parch them in a cast iron skillet until they puff slightly and lose the wrinkly sufaces.  When dried they can also be added to soups and stews, but cannot be eaten withour parching or you will break your teeth.

This is a VERY old colonial trail food.  A handful of "parch'd pease" and all the water you can drink will hold you for about 6 hours on the trail.

M-P:
I'll have to try parched peas.   I routinely let some sweet corn go mature and dry on the cob, just so I can make parched sweet corn.  Parched corn , of course, has a very lon tradition as a trail food as well.    Ron

Hillbilly:
I can a bunch of stuff every year without using a pressure canner. Main things: sterilize your jars and keep them hot in the oven on the lowest setting. Boil your flip lids and rings and keep them in simmering hot water. Put the food hot into the hot  jars, filling them to the bottom of the neck, clean/wipe the rim of the jar to make sure there is nothing there that will interfere with the seal, and put the hot lids on immediately, pack the jars close together and cover with a towel. They will usually seal within an hour or two at the most.

Navigation

[0] Message Index

[*] Previous page