Canning Chicken Breast

When it comes to having a variety of emergency foods stored up for potential survival purposes meat is traditionally the hardest to accumulate. You can purchase chicken, ham and turkey in small tuna size cans but trust me they do not in any way compare to the taste nor the quality of home canned chicken breast.

If you have never experienced the taste of home canned chicken breast you are missing out on a fabulous treat. Canned chicken is usually more tender and moister than regular chicken and in addition to its delicious taste the finished product is usable for a vast number of soups, stews, salads or simply as a hot dish.

Not only is it a good survival tactic to have plenty of canned chicken in the pantry but it also saves many a trip to the local grocery store or the annoyance of having to pay the usual retail price for the cans. I have three or four dozen of the commercial versions stored away in my emergency food supplies and believe me they were not inexpensive in the least. The homemade versions are also a handy source of chicken when you need to create a last minute meal in a short amount of time.

There are many ways that you can prepare your canned chicken ranging from using your meat for Chicken Marsala to the ever popular Chicken Noodle Soup. Chicken is a low fat food which has a minimum cholesterol rating making it an exceptionally good choice for those who value their health. If you happen to be on a diet then the consumption of chicken is certainly in your best interests as it is low in calories and high in protein.

A few hints are in order when you get ready to can your own chicken breasts. First watch the newspaper and grocery store ads and buy your chicken when it is on sale. If the bone in chicken is less expensive no problem you can use it for your canning however if you purchase your chicken without the skin you can save yourself the trouble of skinning the breasts yourself.

Frequently, you can judge the yield as one pint jar will hold approximately 1 1/2 of the medium to large size chicken breasts. Most modern day pressure canners will comfortably hold 8 pints per load. Make certain to keep the chicken meat chilled until you are prepared to start your canning session.

Prior to beginning your canning session, wash all the jars, the rings and the lids in a dishwasher or in boiling water. Some people contend that since the temperature within the pressure cooker will be about 235 degrees there is no need for separate sterilization to take place however, I like to err on the side of safety when it comes to canning. In either case they must be spotlessly clean. Inspect all the jars for chips or nicks. Anything which can possibly interfere with an effective vacuum seal will result in the food spoiling.

Add two quarts of water to your pressure canner and ensure that the rack is properly sitting in the bottom of it. It is finally time to remove the chicken from the refrigerator and start your session. Carefully wash the chicken breasts very thoroughly removing the skin as well as any noticeable fat. The golden rule for processing meat is that it must be lean with no fat otherwise you will experience interference with proper sealing.

To begin, start by filling a kettle with water and bring it to a boil. Place your pressure canner on the stove and turn to a medium heat. When packing the meat in the jars it must be hot. Next place the chicken breasts in a large pot to which a small amount of water has been added. Cook the breasts until they are nearly done and then remove from the heat and allow them to cool for a few minutes.

At this point you will need to work very quickly in order to keep the meat hot. Cut each breast into portions which will fit into the jar with a sharp knife and a fork. You can add a little variety by mixing both large and small pieces into the same jar. After placing the pieces of chicken breast into the first jar set it aside and progress to the next one until all the jars are completely filled. Don't pack the jars too tightly with the chicken as you want to leave room for the broth to fill the jar. Always leave a one inch head space in each of the jars for expansion.

After you have filled all the jars with the chicken put ? teaspoon of salt within each pint being processed and make sure to even distribute the liquid into the jars. Finally, take the boiling water and fill each jar up to the one inch mark. Never add too much liquid or you will experience a liquid loss. Poke the mixture with a spoon to ensure that all the air bubbles are removed. With a damp cloth wipe around the tops of the jars to clean off any food and than put the lids with rings on the jars making sure not to over tighten.

Put your jars into the pressure canner and replace the lid on the machine. Process according to the manufactures instructions and vent the canner for at least 10 minutes after steam begins escaping from the vent. Add the vent cover to the canner and you are almost finished.

Keep a close eye on the pressure gauge to ensure a steady flow. Under processing of the chicken meat will result in spoilage while overcooking degrades both the flavor and the texture. Cook for approximately 75 minutes than turn off the heat and let the pressure drop naturally. Remove the jars when the pressure has properly drops and allow them to cool.

Copyright @2010 Joseph Parish.

http://www.survival-training.info

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Home Canning Equipment

The public outcry over the food practices in our country is spurring a renewed interest in home canning...and for good reason! Canning your food at home insures nothing toxic goes into the food you and your family consumes. And it also tastes better! That's a win/win in my books.

Don't let the thought of canning intimidate you. It's not as hard as you may think. You also won't have to invest your life savings to start a home canning operation in your home. In fact, most of the equipment you need you probably already own. Here's a list of both the basic essentials as well as a few other things you might want to pick up as time goes by:

Essentials:

Mason Jars

You can often find these glass canning jars at garage sales for cheap. Run your finger around the rim of the jar (when buying used) to make sure you don't feel any chips or dents. Even the slightest chip will keep your jars from sealing. Most grocery stores sell jars in various sizes by the case during the summer and fall canning seasons. (NOTE: Don't use recycled mayonnaise and other condiment jars for canning--use only mason jars created for the purpose of canning.)

Seal able Jar Lids

While you can buy the jars used and re-use them over and over, jar lids need to be new. These little metal lids have a rubbery band around them that once hot, create the seal between the lid and the jar. If you're buying new jars by the case, these lids will be included. If you're re-using old jars, the lids can be purchased separately and are inexpensive.

Jar Bands or Rings

These metal rings screw down on the jar to create a snug fit between the jar and the lid. They can be re-used and don't have to be purchased new each time. If you find your running short on rings, you can take them off totally cool jars that have already been canned and sealed. You don't have to store them with the bands screwed on. Again, if you're buying new jars by the case, the rings will be included in the package, but you can purchase them separately as well.

Boiling Water Canner

This doesn't have to be as intimidating as it sounds...you can use a big stockpot or other large, deep sauce pot you already own. I canned my own jams and jellies for YEARS before I invested in a water canner (that I found at a yard sale for $5!) The pot you use needs to be large enough to have the jars you're canning completely submerged (with about 2 inches or more of water above the jar tops) and with enough room around the jars that water can move freely).

If you're using a saucepot from your kitchen, it needs to have a properly fitting lid to go with it. You will also need to either buy a wire rack (you can buy them separately in the same section as the jars in most stores) or create a homemade solution yourself so that your jars are not sitting on the bottom of the pot unprotected.

A great homemade solution I used was placing as many jar rings side by side on the bottom of the saucepan as would fit. The jars then sat on top of the rings, creating space between the pot and the jar bottoms.

Kitchen Utensils

Things like measuring cups, wooden spoons (long handled ones work best), ladles, funnels, spatulas, etc.

Non-essentials (but very helpful additions):

Jar Lifter

This tongs-like simple contraption is designed especially for safe jar lifting from boiling water baths when the jars are too hot to touch. Although it's not an essential, it's hard to can without it (I've used regular kitchen tongs before, which are tricky. The wet jars tend to want to slip from your grip and dropping a glass jar full of boiling hot food is something you definitely want to avoid!)

Lid Lifter

This is a little plastic stick with a magnet on the bottom for ease of lifting your jar lids out of the warm water you've got them sitting in while you're canning. This little lifter is totally NOT essential, but very inexpensive and quite slick. I didn't have one for years, but after I got it, I wondered why I didn't spring the 2 bucks a long time ago. I love it!

Bubble Remover and Headspace Tool

If you want to be sure about the headspace you're leaving, there's no better way than measuring it with a specially designed device to get the job done. Some people swear by them, but it's never been something I've used.

Pressure Canner

This is the most expensive investment of the whole canning process, but you can pick one up for less than $75.00 and it will last forever, at least! (I have one passed down from my grandma).

Although I didn't put it in the MUST HAVE section, it is a must have if you plan on canning low-acid things like most vegetables, meats, etc. However, there are many, many recipes you to can that don't need a pressure canner, so it's not essential for all canning. My suggestion is that if you're new to canning, try your hand with the water bath method of canning first before you dive into recipes that require pressure canning.

Kerrie Hubbard lives in Portland, Oregon with 9 chickens, 1 cat and several small raised bed gardens. Her website, City Girl Farming ( http://www.citygirlfarming.com ) is an urban guide to raising and growing your own food in small spaces.

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General Canning Instruction For Low Acid Vegetables

Low acid vegetables must be processed in a steam pressure canner at a temperature of 240ºF (10 pounds pressure) to assure that all spoilage micro organisms are destroyed. The following is general canning instructions for low acid vegetables.

1. Read recipe for produce being canned. Check manufacturer's instructions for filling and sealing jars.

2. Assemble all equipment and utensils needed. To assure safe operation of your steam-pressure canner, clean petcock (vent) and safety valve openings by drawing a string through them. Wash canner kettle thoroughly. Reread manufacturer's instructions for using the steam pressure canner.

3. Check jars for nicks, cracks and sharp edges on sealing surfaces. Use only standard jars; do not use jars in which food products have been packed. Wash jars in hot soapy water. Rinse. Cover with hot water. Let jars remain in hot water until ready to use. Wash and prepare lids.

4. Can vegetables when they are garden fresh and at the best stage for cooking.

5. Wash and drain vegetables before cutting or breaking the skin. Lift vegetables out of water so dirt that is washed off will not be drained back over them.

6. Work quickly.

7. Prepare only enough produce for one canner load at a time.

8. Pack vegetables loosely enough for water to circulate between the pieces, but tightly enough to prevent waste of jar space.

9. Cover vegetables with fresh boiling water, or with the water in which they were heated for packing, leaving 1 inch head space.

10. Remove air bubbles by running table knife gently between jar and food. If needed, add more liquid to cover.

11. Wipe top and threads of jar with clean, damp cloth before capping.

12. Put each jar on rack in steam pressure canner, containing 2 to 3 inches of hot water, as jar is filled. Fasten canner over securely, according to the manufacturer's instructions. Leave petcock (vent) open until steam escapes steadily for 10 minutes. Close petcock and bring pressure to 10 pounds. Start counting processing time. Process for recommended length of time, keeping pressure constant.

13. Remove canner from heat. Let pressure fall to zero. Wait 2 minutes, and then slowly open petcock. Unfasten cover; tilt the far side up so steam escapes away from you. Remove jars. Stand them on cloths, a few inches apart and out of drafts to cool. About 24 hours later, test jar for seal. Do not turn lids, for this will break seal. If lids are puffed, it is an indication of a poor seal.

14. If for any reason a jar has failed to seal, use new lid, repack and process the full length of time or refrigerator and use the food as soon as possible.

15. Store jars in a dark, dry and reasonably cool place.

16. Salt may or may not be used when canning vegetables. The amount used (usually 1 teaspoon per quart) is too small to prevent spoilage and should be left out if it is not wanted for flavor.

17. Steam pressure saucepans may be used for processing pint and half pint jars, provided the pressure can be held at 10 pounds. Since the pan heat and cool quickly, 20 minutes should be added to the regular steam pressure processing time.

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. You can visit my website at http://www.a1cookrecipes.com.

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The Lazy Man's Way in Home Canning Basics

Home canning is the process of preserving food. Let's start from the basics first and down to last. If you've never done canning because you think it's too complicated, fear no more for all home canning basics are simple and easy to do. In beginners like you, familiarize yourself with home canning like different tools and equipments, different canning methods, tips and advises and precautions. All of these are important to be successful. Focus and learn these basics first before proceeding to the main step, canning.

Home canning basics have two common methods of canning, the water bath canning and pressure canning. In doing this methods in canning, they have the same tools needed like measuring cups and spoons, lid wand, jar lifters, canning jars, lids and bands, funnel, rubber spatula and mixing bowls. They only differ in canners, water bath canners and pressurized canners. All tools and equipments must be clean, dry and sterilized. This is to prevent certain micro organisms to survive. Most of the tools used are seen in your kitchen, so you will have no problem in providing these materials for canning.

Familiarizing yourself with different kinds of foods that are suitable for different canning methods is another thing to remember. In water bath canning, foods that are high in acids can undergo this process while foods low in acids can undergo pressure canning. High acid foods are mostly fruits and vegetables like tomatoes and figs while low acid foods are mostly meat and vegetables like carrot, peas, corn, beans and beets. These foods are best in canning. Knowing what kind of foods suits best when canned is very important in providing nutritious foods. Knowing also these can safety in the food we are eating.

Now you know all these home canning basics it will never be hard for you to begin your canning and preserving process. All details are explained to you carefully and clearly. You can now begin with the main process in canning. The benefits of home canning is very useful to us for providing food anytime we want even if the food is out of season. Begin spreading the good news in home canning for it is the real saviour in our life.

Victoria Stewart is a home canning and preserving food expert. Learn How You Can Effortlessly Can and Preserve Your Own Food, In Your Own Home - And Save HUNDREDS Of Dollars Each Year!

Discover more information about home canning basics, visit http://www.guidetohomecanning.com.

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Introduction to Canning

There are two basic methods of canning: water bath canning and pressure canning. Water bath canning requires no special equipment and is a good method for preserving fruits and foods with a high acidity, such as tomatoes and pickled products. Pressure canning is better suited for foods that have a low or neutral acidity, meats, and prepared foods.

To preserve food using a water bath canner, you will need glass jars, lids, rings, and a large pot of boiling water. There are special pots available specifically for water bath canning that have a removable rack for inserting and removing jars from the boiling water. The jars used should be made of glass and sterilized prior to use. The lids should be heated in very hot water until the glue softens to ensure a good seal.

Whatever food you are planning to can should be prepared (peeled, cut, etc.) and a packing liquid should be heated to the boiling point. The prepared food is then placed into the sterile jars, and the jars are filled with the hot packing liquid. Use the back of a spoon to remove any air bubbles and add more packing liquid if necessary. The jars should be filled to approximately ?" of the top of the jar, which is usually where the lid threads begin.

Once the jars are filled, carefully wipe the rims with a clean cloth, and place a lid on top of each jar. Use the lid rings to hand-tighten the lids down on the jars. Place the jars into the boiling water bath and begin timing once the water returns to a boil. The time that you will need to boil (or process) the jars depends on the type of food you are preserving. The recipe you use will have this information.

When the jars have boiled for the amount of time listed in your recipe, remove the jars from the canner with tongs. Place them on a towel in a location free of drafts and temperature changes and allow them to rest for 12 hours or until cool. You may hear popping sounds during this time as the lids seal.

Pressure canning is similar to water bath canning, in that you pack the jars in the same method. However, instead of placing them into a pot of hot water, you place them into a pressure canner. Once the canner is pressurized (you will hear the pressure gauge jiggle), begin timing. It is important that you use the right amount of pressure for the type of food you are trying to preserve, otherwise spoilage can occur.

Once the jars have cooked for the time listed on your recipe, turn the heat off under the canner. Allow it to rest undisturbed while it cools. Once the canner is cool and you can safely remove the lid, remove the jars to a place where they can cool undisturbed.

Whether or not you've used the water bath method or the pressure method, you'll want to check the seal of your jars once they have cooled. To do this, simply press one fining in the center of the lid. If you hear a popping sound, the jars have not sealed. Discard the contents immediately. If there is no popping sound, the jars have sealed and are safe to be stored. At this time you may also remove the ring, though many people choose not to so they don't lose them. Write the contents and date on the jar. Feel free to write directly on the lids, as you will discard those after opening the jar.

I am an experienced home canner. Check out my newest site How To Canning. Learn the truth about canning - myths and facts revealed!

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Canning Food for Long Term Food Storage

Long term food storage is very important in urban homesteading today. After a successful season, the homesteader is wise to preserve their harvest. They worked hard and planted extra so as to supply their needs beyond just the summer harvest, and need to be prepared to preserve the fruits of their labor.

There are a few options for food storage, such as dehydration or freezing, but the long term food storage method for today's discussion is canning food. Canning food can be done to store the fruit or vegetable itself, such as peaches or tomatoes, or it can be done for creating staples from recipes like a peach jelly, or tomato paste.

Home canning has been done for ages. The basic principle of canning, for food safety, is to expose the food to a high temperature, that will stop decay and bacteria in the food. Sterile, airtight containers, generally glass jars with removable seals and ringed bands, are used to package the food, and then they are exposed to a high temperature, either through pressure canning or using a water bath canner.

While many foods can be safely canned in a water bath, those with a lower acidity are the exception, and should be preserved by using the pressure canning method. Many vegetables, like corn, carrots, squash, beans, mushrooms, spinach, bell peppers, and asparagus have a lower acidity and should be pressure canned. Meats should also be pressure canned.

A general rule of thumb, higher acidity foods can be preserved in using water bath canning, and lower acidity foods should be preserved using a pressure canning. Specifically, foods above 4.5 pH may be safely canned in a water bath canner at 212 F. Foods below 4.5 ph need to be processed using a pressure canner at 250 F or higher.

Whether you are using a water bath or a pressure canner, a rack is needed to keep the jars off the bottom of the canner. Glass heats more slowly than metal and jars are more liable to crack as a result.

There is great information all over the web and in books that can be helpful resources for long term food storage. Things like a pH chart of commonly canned foods, and information about why foods spoil, botulism, and various methods of preserving food including canning, pressure cooking, freezing, drying, root-cellaring, and curing.

http://www.urbanhomesteadingtoday.com is a website that is focused on urban homesteading today and the topics relevant to how to develop your own homestead. It is a place where you can join the journey, and learn to become more self reliant and less dependent on our currently over taxed support systems.

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Canning That Wonderful Bacon

Can you remember the first time you awoke in the morning to mom's fresh cooked bacon? Imagine the aroma of fresh fried bacon wafting through your home.

Now suppose that in an emergency you no longer have the opportunity to stand at your stove and flip the bacon with your spatula as you have done so happily in the past. In the event of an emergency situation this may very well be the case. Fresh bacon could become a thing of the past until such time as the infrastructure gets itself back on the proper tracks again.

What I would like to do in this article is to explain to you how you can continue to enjoy this wonderful pork product even though we may be existing in emergency conditions. It is not difficult to can bacon for just such times as those. Here are some simple ways to accomplish the task.

You can jar bacon by simply processing it as you would any other type of pork meat. In fact the presto canner manual lists a recipe for which you can readily can this product. The formula that I am presenting to you will safely jar one pound of bacon into a quart container with no difficulty at all.

Simply wrap your bacon strips in plastic wrap and place it into a jar with no liquid added at all. Clean the edges of the jar from any excess grease along the tops. Boil the jar lids and place on the jars with the rings. your lids and place on top with rings. Place the jars in your Pressure cooker for the amount of time and pressure listed in the list below. Remember use your pressure canner and NOT your water bath.

Pint jars should be processed for 75 minutes while quarts should be given 90 minutes to process.

Up to 2000 feet use 11 lbs of pressure

From 2001 to 4000 feet use 12 lbs. of pressure

From 4001 to 6000 feet use 13 lbs. of pressure

From 6001 to 8000 feet use 14 lbs. of pressure

I like to use quart jars which I process for 90 minutes at 13 lbs. of pressure, however for the sake of safety I usually add an extra 10 minutes and process them at slightly above the 13 lbs of pressure. They nearly always shrink to approximately a half of jar.

Once again I would like to stress that you should never process any meats in a water bath canner. They should always be accomplished in a pressure cooker.

When you decide to use the contents of your jar merely open the jar and take them out. Place the bacon on a pan in order to warm them up and to make them a bit on the crispy side. The juice from your bacon could be used for making a gravy to spread over biscuits should you so desire or you can add a bit of water to make a broth that can be used to make bacon soup or beans and ham.

Bacon continues to be favorite breakfast accessory food. The United States continues to produce over two billion pounds annually of this tasty product. In case you did not know bacon is produced from pork bellies and defined generally as smoked and cured pork. It matters not whether you use your bacon as a BLT, or possibly with your morning eggs or even sprinkled upon your green salad in the evenings, the fact remains that bacon is loved by all.

By Joseph Parish

Copyright @2008 Joseph Parish

For more information relating to survival visit us at http://www.survival-training.info

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How to Safely Preserve Food With Home Canning

With people awakening to the importance of their local food supplies, home preservation of food, primarily with home canning, is getting popular again. Home canning helps people store more of their local foods and allows them to enjoy superior quality, especially when compared to supermarket food, which can, quite honestly, be from anywhere.

When the growing season is going gangbusters in your area, you can affordably save the bounty of gardens and farms and enjoy the food for up to a year. Instead of buying one little basket of strawberries at the roadside stand, get the whole flat and make jam. For about the same price as buying jam at a store, you will get a superior product that tastes wonderful. 

 

Convincing people of the benefits of home canning is usually not difficult, but the process of preserving food does intimidate people. They worry they won't do it right and food poison their families. But I can assure you that, as long as you follow the directions, your preserved food will be safe and delicious.

 

There are two primary methods for canning: A boiling water bath and the pressure canner. All beginners should start with the boiling water bath method. If you never work your way up to using a pressure canner, that's fine. You can put up many kinds of fruits, jams, relishes, and preserves with just the boiling water method.

 

How do I know which canning method to use?

 

The type of food you wish to preserve determines which canning method you use. Foods that are high acid can all be preserved with a boiling water bath. This is because the acidic chemical composition of the food makes it a poor environment for the bacterium Clostridium botulinum to grow. This bacterium is the source of the deadly botulism toxin. With the concern about botulism mostly absent from high acid foods, the temperatures achieved within a boiling water bath are sufficient to destroy other bacteria and mold spores that may be present.

 

High acid foods are fruits like apples, peaches, berries of all kinds, cherries, pears, apricots, plums, and so forth.

 

For foods with a low acid or nonacid chemical composition, the Clostridium botulinum bacterium and its toxins can grow and even thrive. Therefore, you must preserve such foods in the higher temperatures of a pressure canner that can destroy botulism toxins.

 

Low acid foods are fish, poultry, meat, and most vegetables like potatoes, carrots, corn, peas, peppers, cucumbers and so forth.

 

Although vegetables are low acid and must be preserved in a pressure canner, you can preserve them in a boiling water bath by pickling the food. Pickling involves using a vinegar solution that boosts the acidity of the food. This is why cucumbers and other vegetables can be pickled and canned with a boiling water bath. Pickled products are perfectly safe when processed in a boiling water bath.

 

What about canning tomatoes?

 

Tomatoes are a borderline fruit that possess some acidity but are not quite a high acid food. Tomatoes can be canned safely in a boiling water bath with a little vinegar added. I have successfully canned tomatoes in a boiling water bath, and they were fine. However, the pressure canner does a superior job with tomatoes. The vinegar step can be skipped, and the preserved tomatoes come out with better color and nutrition when processed in the pressure canner.

 

If you are interested in canning, I recommend starting with the boiling water bath. The big kettle and rack can be purchased for roughly $20 at almost any discount store or grocery. Making jam is a great beginner project. The little boxes of powdered fruit pectin available everywhere the canning jars are sold contain many recipes for jams and jellies along with canning directions.

I am a self taught home canner, and I warn you that it is an addictive hobby. The food you preserve will taste so much better than canned goods from the store. My online canning resource is Canning Local found at http://canning.falbepublishing.com

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Instructions For Canning Green Beans

Learning to can your own green beans at home is a simple process. It just needs to be taken one step at a time. I have listed the entire canning process step by step. Once you open your first jar of home canned green beans, you will never want to taste another bean from a store. Home canned green beans taste so much better.

Green beans must be canned in a pressure canner. It is not safe to try canning green beans in a hot water bath. They may not be safe to eat. Only foods high in acid are safe for canning using the hot water bath method. You can use a pressure canner with a weighted gauge or a dial gauge.

Prepare the Beans- Choose fresh, young beans for canning. You will need to string the beans if you aren't using a stringless bean variety. Snap over a small portion of one end of the bean, then pull the end and string downward until the string pulls off. Turn the bean over and repeat on the other end. If you are canning a stringless variety, just snap off each end of the beans. As you are snapping or stringing the beans, remove any sections that show rust or bug bites. Break the beans in half or into pieces about 2" long.

Wash the beans thoroughly in hot water. Drain and rinse the beans with cold water. Let drain again.

Prepare the Jars- You can use pint or quart jars for canning green beans. Wash the jars in hot, soapy water and rinse well. Since you are using a pressure canner, you don't have to sterilize the jars. Be sure to check the jar rims for any chips or flaws. Only use jars with smooth rims. Keep the jars in hot water until ready to use. You can put hot water in your pressure canner and let it simmer with the jars in it.

Choosing Bands and Lids- Choose screw bands that aren't dented or rusted. Use only new lids for canning. Don't try to reuse an old lid. Simmer the lids in hot water until you are ready to place them on the jars. Be sure not to boil the lids as it can ruin the rubber gasket around the outside of the lid.

Filling the Jars- Pack each jar loosely with beans leaving 1" headspace. Add 1 teaspoon canning salt to quarts or 1/2 teaspoon canning salt to pints, if desired. It isn't necessary but does help flavor the beans. Fill the jars with boiling water to cover the beans, again leaving 1" headspace. It's easiest to pour the boiling water into the jars if you have a canning funnel. If not, set the jar in hot water before you try pouring in the boiling water. Never try to hold the jar in your hand.

Remove any Bubbles- Air can become trapped between the beans. Run a knife down the inside of the jars. This will force bubbles to come to the top.

Prepare to Put Lids and Bands in Place- Wipe the rim of each jar with a clean cloth to remove any foreign matter from the rims. Anything between the rims and lids may cause the lids not to seal. One at a time, place a hot lid on each jar and immediately screw a band in place. Tighten firmly, but do not over tighten.

Pressure Canning the Beans- Make sure your canner has 3 or 4 inches of hot water in it. It's best to follow the instruction manual for your canner if you have one. Set each jar into the pressure canner. Make sure the jars aren't touching the sides. If your canner has a rack, be sure to use it. If it doesn't have a rack, place several thicknesses of cotton towels in the bottom of the canner before adding the jars. You never want to allow the jars to touch the bottom of the canner or they will break while cooking.

Dial Gauge Process Time- Process pints for 20 minutes and quarts for 25 minutes at 11 pounds of pressure if using a dial gauge canner.

Weighted Gauge Process Time- Process pints for 20 minutes and quarts for 25 minutes at 10 pounds of pressure if using a weighted gauge canner.

Remove and Cool Jars- Allow the pressure of the canner to drop completely before opening the lid! Otherwise you could get seriously scalded. Carefully remove each jar and place on a rack or thick towel to cool. Do not twist or tighten the bands. Allow the jars to cool completely before testing the seals. Once jars are cool, press down on the center of each lid. If the center of the lid is already down, it has sealed. If it is up and you are able to push it down, the seal failed. You can re-process failed jars by using a new lid and putting it through the canning process again. It's easiest to refrigerate any jars that didn't seal and use them within a few days time.

Once the jars have cooled and the seals have proved good, you can remove the rings and use them again. A little shortening or oil wiped around the inside of the bands will help keep them from rusting during storage.

K. Hupp enjoys cooking and gardening. Visit her Cuisinart Stand Mixer website to find the best deals on a Stainless Cuisinart Mixer.

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Canning Start-Up Costs

Canning is such a great way to preserve the produce you worked so hard at growing. It is also great because you can have organic jars of produce made much cheaper than it would cost to them buy at the store. When starting your canning adventure it is good to know how much it will cost to start canning. As with anything else, you can try and be frugal or you can go all out and spend a ton of money.

The first item you will need is a canner. The type of food that you plan to can will affect which type of canner you will need. Water bath canners are able to process high acid foods such as jams, jellies, pickles, spreads, etc. A pressure canner is needed to process low acid foods such as meats and vegetables. Tomatoes are an example of one food that you can use either method. Many times if it is a food you can water bath can, then the recipe also gives processing times for pressure canning.

You are able to purchase an actual water bath canner, but in all actuality it is a large pot with a rack on the bottom. I personally just use a large pot that I already had and got a rack for the bottom. This was before I had a pressure canner. After I had the pressure canner, I realized that the rack from that would fit into the bottom of my big pot so I could use that rack for either canner. If you would like to buy a new water bath canner, you can find them for $20 and up. If you just need the rack, those can be purchased for around $10.

Pressure canning is different. You must have an actual pressure canner or pressure cooker canner. A new pressure canner will cost anywhere between $80 - $500 depending on the size and brand. They can also be found used. Replacement parts are easy to come by so buying a used pressure canner is a great way to save money. A new seal is around $9 and a new gauge is around $15, depending on what brand of canner you have. It is always a good idea to have used pressure canners tested, which can usually be done by the local county extension office for free. They will let you know if your gauge needs to be replaced. I'm the frugal type, so I got my mom's old canner for free, replaced the seal and gauge and was ready to can for about $20.

Jars are another essential part to canning. Since I was trying to save money, I looked for ways to get jars for cheap. I was surprised that when I started to mention to people that I was going to can, they said they had old jars they wanted to get rid of. The majority of my jars are ones that people gave me for free. You can also look for used jars on Craigslist, garage sales and second hand stores. Many times stores will have sales on their jars, so if you watch closely you may be able to hit a sale. One type of jar that I did not get from anyone was half pints. I purchased a 12 pack of half pint jars from Wal-Mart on sale for $6. If you start looking at larger jars like quart-sized, a 12 pack will be around $20.

Along with your jars you will need bands and lids. You will be able to reuse the bands from year to year, but you will need new lids each time as they are not reusable. A box of 12 lids is around $3, or a box of 12 lids with 12 bands is around $7. Most times if you have purchased new jars, the jars come with lids and bands.

There are canning tools that are helpful to have. A canning funnel, jar lifter, bubble remover/headspace tool and lid lifter. A package of all of these tools is around $ 10. While these tools are nice, they are not necessary. The two that help the most are the canning funnel because it is the perfect size to fit into the top of jars; and the jar lifter because it just makes getting hot jars out of the canner much easier. However, you can use a funnel you already have and tongs. I would highly recommend you get the jar lifter though. As for the bubble remover, you can just use the handle from a rubber spatula. Instead of a lid lifter, you can use tongs.

The beauty of canning is that you can reuse the canner and jars over and over. The initial investment will cost you some money, but then year after year you won't have to buy much. The only things you will have to buy new each time are lids. Remember, if you are concerned about the initial investment cost, ask around and see if anyone has a used canner or old jars they are looking to get rid of. It is very possible to start canning for very little money.

Like I said before, I got my pressure canner passed down to me from my mother. These helped a ton on the initial start-up costs for my canning adventure.

I also did a lot of research to figure out the difference between a pressure cooker canner and water bath canning. Articles like this one I made helped alot in the beginning.

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Canning Equipment - 7 Canning Supplies You Need For Home Canning

Many people may be wondering what canning supplies they will need to begin canning at home. Here are the most important canning supplies.

1. Canning jars - Make sure you get jars that are specially designed for canning. This will ensure the bands and lids fit properly to give you a proper seal and that they will not break under the heat and pressure of a pressure canner.

2. Boiling water canner - If you are canning acid foods such as jams, jellies, fruit and pickled foods you will want a boiling water canner. Make sure it has a canning rack inside along with a lid.

3. Pressure canner - All low acid foods like meats and most vegetables need to be canned in a pressure canner to ensure safe canning. If you plan on canning these types of foods a pressure canner is a must.

4. New lids and bands - Before you start canning always make sure you have enough brand new lids on hand. You do not want to reuse old lids because they will not seal properly. However, you can use bands from year to year. Just inspect the bands to make sure they screw on the jars properly and are not bent or corroded.

5. Jar lifter - A jar lifter is almost the most important piece of canning equipment. It is hard to replace a jar lifter for getting the canning jars out of the hot water.

6. Magnetic lid lifter - A magnetic lid lifter makes it easy to remove lids and bands from hot water when canning.

7. Wide mouth funnel - You may have a regular funnel already at home but a wide mouth funnel is irreplaceable. It sits down in the top of the jar and makes it easy to pour foods and hot liquids into the jar. It also helps keep food off the rim of the jar.

So, as you can see, these seven canning supplies are very important to have before you start your home canning. They will ensure safe and easy canning. 

And if you would like more information about canning and canning supplies please visit our website at [http://www.jrkfamilyoutdoors.com/canning] You can receive 18 free videos that answer many questions about home canning just by signing up for our newsletter.

By: Rhonda Percell - Wife, Mother of 3, and owner of JRK Family Outdoors

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Canning Hot Peppers Recipe

Do you have a plan to do any canning? Well, as we all know canning is a process of putting foods in cans or jars for preservation. And one example is the canning hot peppers recipe. And you can make it on your own if you have your equipments with you. Its easy. You only need to follow the directions carefully.

Today, many products are introduced to us by the different industries. And they are preserved inside the cans or jars. Not only the smoked foods are preserved but also they have the canning hot peppers recipe. The taste of this recipe is it depends on you whether you like it more hot or not. Then if you know what you like its up to you to add extra ingredients like chili powder or whatever ingredients you like. But first and foremost there are lots of things that you should know and reminded of. Like the things that are used in canning like a pressure canner (12 qt. capacity or more), canning jars and new lids and rings, a jar lifter that is used to pull the hot jars after processing and a canning funnel. And if you have all of the things in you then you can now start doing the recipe.

In preparing the canning hot peppers recipe you need the following ingredients such as 5 pounds ground beef, 2 cups chopped onions, 1 clove crushed garlic, 6 cups canned tomatoes and juice, oe cup chili powder, 1 oe tbsp. salt, 1 hot red pepper, chopped thinly and 1 tsp. Ground cumin seed. These are the following ingredients that are needed in making a hot pepper recipe. The ingredients that are listed above can be change whether you prefer adding a few extra cloves of garlic and another hot pepper but it depends upon on how hot the peppers are or what do you like most. And sometimes you can also add OE cup cider vinegar and quite a lot of ketchup using tablespoons and use 2 tsp. cumin instead for flavoring. By adding extra ingredients it helps a little bit to be hot.

Instructions for canning hot peppers recipe as follows:

1. In the bottom of a large pot, the ground beef, onions and garlic should be cook until brown. It should be drain so that the amount of fat will lessen. So that high fat cannot be included in cans because it has a tendency to cause higher proportion of jar seals thats why it fails during processing.

2. Add the remaining ingredients and reduce the heat when it boils. Continue cooking at about 20 minutes. Take away the floating fat.

3. In the meantime, prepare a pressure canner with a number of inches with boiling water. Place clean jars in the boiling water or maybe it can be washed in a dishwasher but if only your dishwasher has a sani-cycle, it is better.

4. Place the jar caps in hot water and get it when you are ready to use it.

5. Fill up the hot jars, one by one, should have at least 1 inch of headspace. Headspace is the amt. of space b/w the lid and the chili. Take away air bubbles from the mixture, if any, using a plastic knife or either a straw or it can be a plastic bubbler that is available from Ball.

6. Clean the rims of the jars with a dry paper towel so that they are perfectly clean for them to be seal well. Put the lid on and squeeze the ring until the point of resistance is met. Place the jar into the boiling water in the canner, and continue to fill up the remaining jars until all are used.

7. Place the lid on the canner but leave the faucet open or if you're using a weighted gauge canner, do not place the weight on for 10 min. It is necessary to vent a pressure canner so that there are no air pockets in the canner during processing. After 10 min. of venting close the faucet or position the weighted gauge. Don't begin timing until the gauge begins to rock 2-3 times a min., or if you are using a dial gauge canner, when the pressure comes up to 10 lbs.

8. Begin timing. Processing of pint jars is for 1 hour. 15 min. or qt. jars is for 1 hour. 30 min. long. If you are at a higher elevation than 2000 feet, check your USDA extension service about adjusting processing times for the elevation.

9. When the processing time has completed, let the pressure canner to cool for at least 30 min. and take away the weight gauge. After the pressure is at 0 pounds psi or (on dial gauge, or not steam escapes after the weight is removed), then it is the safety time to remove the lid. Face the lid away from you as it is removed. Be careful of the steam. Let jars sit at least 5 min. in the canner, then remove using the jar lifter to a draft-free place to cool and let it for at least 24 hrs. then remove the rings and wash jars. Test the lids by tapping gently with a metal spoon you will hear a ringing sound. And if you hear a dull sound from a jar that does not sound like the other, break the seal and put the jar in the refrigerator and use within a few days or reprocess it within 24 hrs. A new lid should be use.

Canning hot peppers recipe is very easy when you follow the instructions carefully. So try your home canning chili to serve your family anytime.

Candis Reade is an accomplished niche website developer and author. To learn more about Canning Hot Peppers Recipe [http://hotandspicyfoodstoday.info/canning-hot-peppers-recipe], please visit Hot and Spicy Foods Today [http://hotandspicyfoodstoday.info] for current articles and discussions.

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Homemade Canning - The Home Canning Essential Equipment Checklist

Before beginning to can at home, it is important to have the right equipment on hand. There are two types of homemade canning: boiling water canning and high pressure canning. However, aside from the style of pans used for canning, the rest of the supplies are identical.

Essential Supplies Needed for Canning

The following are the supplies and equipment you will need to successfully can meats and produce at home:

Canning jars
Boiling canner
Pressure canner Or Dutch oven
Large kettle to pre-boil equipment in
Jar tongs
Proper canning jars
Canning lids
Lid rims
Wide mouth funnel
Food mill
Food sieve
Colander
Spoons
Heat proof rubber spatulas
Measuring cups
Different sized bowls
Towels
Bakers cooling rack
Knives
Cutting board
Filtered water (preferably also distilled)
Food to can
Waterproof labels and label marker

Use the Right Kind of Canner

A boiling canner is used for high-acid foods such as fruits, jams, tomatoes, pickles, relishes, preserves, and tomato based salsa and sauces. High-acid foods only need to be brought up to 212 degrees Fahrenheit, the temperature of boiling water, for the specific time specified in the recipe.

A high-pressure canner is used for low-acid foods such as vegetables, meats, grains, noodles, and low acid sauces. These low-acid foods need to be brought to a temperature of 240 to 250 degrees Fahrenheit for the time specified in the recipe.

With either type of canning, it is important to carefully follow the directions for the type of food being canned to ensure quality and food safety.

The Importance of the Right Jars and Lids

It is important to only use jars purchased for canning. Standard canning jars are tempered, and the mouth is specially threaded for canning at home. Do not reuse jars which originally housed store-bought foods, these are not tempered for the canning process and may crack or explode when boiled or pressure canned or even while being handled.

Use flat lids with screw bands made specifically for the brand of canning jars purchased. Do not reuse the flat lid part or reused jar lids from store-bought foods as these may not seal properly and will allow bacteria and spoilage of the food canned.

Carefully inspect the jars for chips or cracks, especially around the rim of the mouth and discard any cracked or chipped jars. Also, carefully inspect the lids for rust or damage and discard any lids with cracks in the rubber seal, a non-existent rubber seal, rust, dings or bends. These lids may not seal correctly and allow for food spoilage.

Other Canning Equipment Needed

When purchasing other canning equipment, use products that are made for home canning, especially when it comes to the pan inserts used to keep the jars upright and the tongs used to remove hot jars from the pans. Not having essential equipment can cause the jars to fall over during the canning process and get water in them. Not having the proper jar tongs can lead to burns or dropped and broken jars.

Other than purchasing replacement jars for broken or chipped jars and purchasing new flat-lids, the rest of the equipment is a one-time purchase and is really an investment. Once purchased, it can be reused multiple times.

Getting the proper equipment before beginning the homemade canning process is indeed a must to save time and money.

Want to learn how to preserve your own food through the home canning method?

With the costs of canned food rising, and the urge to be self-sufficient by growing, home canning is making a resurgence in today's society. Homemade canning is a most enjoyable experience to save money and eat healthier.

Learn how to can your food and get a fully illustrated e-Book of 120 recipes at http://homemadecanning.com.

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FAQ Home Canning - 4 Most Frequently Asked Questions About Home Canning

Here are the four most frequently asked questions about home canning.

Q. When do I need to use a pressure canner?

A. A pressure canner is needed when canning meats and vegetables. If you attempt to process meats and vegetables using the boiling water canner method you will not have a safe canned product. Pressure canner's are much safer to use now a days than in your Grandmother's generation. Follow the instructions before using or if you are still unsure of how to safely use on consider taking a class.

Q. When canning vegetables, do I have to add salt?

A. No, you do not need to add salt when canning vegetables. The use of salt is just a personal preference and is not used as a preservative.

Q. Do I need to use canning jars?

A. Yes, it is very important that you use jars designed for home canning. They will ensure a proper seal by the lids and bands fitting on them correctly. These jars will also with stand the pressure and the heat of a pressure canner. Once you have proper canning jars they can be reused year to year. Just remember to inspect them for chips and cracks before using any jar.

Q. Do I have to buy brand new lids each time?

A. Yes, brand new lids are imperative to achieving a good seal. Lids are one piece of canning equipment that you will want to avoid reusing. Canning jars and bands can be reused each canning season but lids cannot.

And if you would like more information about canning and canning supplies please visit our website at [http://www.jrkfamilyoutdoors.com/canning] You can receive 18 free videos that answer many questions about home canning just by signing up for our newsletter.

By: Rhonda Percell - Wife, Mother of 3, and owner of JRK Family Outdoors

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Canning Food Basics 101

The history of canning food begins back in 1809 when a French confectioner named Nicolas Francois Appert answered the challenge of the French newspaper Le Monde, who had offered a large sum of money to anyone who could invent an inexpensive and effective method of preserving large amounts of food.

Since huge armies of men during the Revolutionary War required large supplies of food on a regular basis, preservation was essential. Mr. Appert experimented and observed that when food was cooked inside a jar, it didn't spoil, unless of course, the seal was compromised. He wasn't able to give the scientific reasons behind why the food didn't spoil, but the fact that it worked was enough at the time.

Fragile glass containers posed a real challenge during transport, they were replaced with wrought-iron canisters (or as we know them, "cans"). Not only were cans less expensive and quicker to make, they were safer to transport.

The soldiers didn't have can openers, so they used what they had to open the cans, which was primarily their bayonets or a rock. The war actually ended before the canning process and the transport of the canned food could be perfected. In 1814, the factory Mr. Appert had built with the prize money he received from the contest, was burned down by Allied soldiers invading France.

In 1810, a gentleman by the name of Peter Durand patented a process of packaging food in sealed airtight wrought-iron cans by using Appert's methods which were already established. Tinned food was expensive for ordinary people to purchase since it took nearly six hours for the food to cook properly on top of the time it took for each can to be hand-made.

In 1812, the first American canning factory was established in New York City by Thomas Kensett. He utilized an improved version of the wrought-iron cans and preserved vegetables, meats, fruits and oysters.

By 1824, meats and stews which were produced using the method discovered by Mr. Appert, were taken to India by Sir William Edward Parry. Tinned food actually became a status symbol in Europe among middle-class households at that time.

By the 1860's, the canning process took less time, going from six hours to around thirty minutes. Many canning companies began to manufacture in greater quantities after the wars ended in the nineteenth century. They were able to sell their canned food to a wider audience as well.

In response to people in Britain during the Victorian era asking for good-quality food they could store in their pantry, companies such as Nestle and Heinz came on the scene with good-quality tinned food for stores to sell to the working class.

During the First World War, military commanders needed large quantities of inexpensive, yet high-calorie food, to feed their soldiers. The answer was tinned foodstuffs such as corned beef and pork and beans.

After the war, the companies who had supplied the tinned food to the soldiers significantly improved the quality of their goods and thus appealed to the civilian market.

The cans we know today are made from tin-coated steel and are used to transport vegetables, meats, fruits, seafood, and some dairy products.

Canning is a method by which food is preserved by sealing food in air-tight jars, cans or pouches, and then completing the process by heating the containers to a temperature of about 212 degrees Fahrenheit. This high temperature effectively destroys any contaminating microorganisms that could be possible health concerns or that would cause spoilage of the food item.

Those who are just beginning to can foods at home should start by canning high acid foods such as tomatoes or fruits. These foods are safely canned by using the boiling water bath method which sanitizes the food using high temperatures, not high pressure. This is the most basic way to preserve food and since it requires inexpensive equipment, it is a great place to start to learn the art of canning.

For canning with the boiling water bath method, you'll need a large covered water bath canner, a jar lifter, a wide mouth canning funnel, a non-metallic spatula or wooden spoon, a pair of rubber gloves, a clean dish cloth, a heavy dish towel, and of course, canning jars with lids and bands.

Some low acid foods can also be canned using the boiling water bath method since vinegar is used for pickling. Vegetables such as cucumbers, beets, and various beans are all good candidates for pickling. All other low acid foods such as vegetables, meats, dairy, poultry and seafood must be canned using both high temperature and pressure.

Today's pressure canners aren't anything like your grandmother's pressure cooker you may remember. Pressure canners are now lightweight, have thin-walled kettles, and most of them feature turn-on lids. They'll also have a removable jar rack, dial or weighted gauge, gasket, an automatic vent/cover lock, a steam vent (otherwise known as a vent port), and a safety fuse.

Once your tightly sealed, canned jars are cooled, label and date them and then store them in a cool, dry, dark place. Anyone who is willing to follow directions and try something new can master the art of canning.

Carl Copeland is motivated to bringing information and resources to others regarding Food Storage, Food Safety, and Food Preparation and its benefits for everyday life. Save money by having your food last longer. More Info at http://www.Food-Storage-Info.com/

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Canning Beans For Living Sovereign And Self Sufficient

Since moving to the country, each year we try to expand our knowledge of food storage. Early this morning as the first rays of sun began to lick our vegetable garden, Rich (my husband) and I discovered a bumper bean crop hiding beneath the leaves of the bush bean bed. As I carried in the first cucumber of the year, the last of the sugar snap peas, a few Walla Walla onions, several artichokes and some dahlias, I eyed those beans and felt overwhelmed.

We expect company for dinner tonight. What could I do with those beautiful, abundant beans?

" I have not had much success with freezing beans," I told Rich. "I was thinking of canning them," he said. "Really?"

At breakfast we poured over canning books. Summer mornings we breakfast on a swing at one end of our covered front porch where we can look across the front lawn into the forest that surrounds our house.

When we moved to the country in the fall of 2001, we followed a desire to live where we would know the source of our water and all of our food. Many family members and friends were aghast when we sold our 4,000 square foot home that overlooked Puget Sound north of Seattle. What were we thinking? Sometimes, I have wondered that myself since moving here.

The first two years I just canned jams and jellies. This was something I had done before. As our raised bed garden developed, I added salsa and pickles. These were done with the water bath method. Meanwhile, I perfected what I call soup-stews and my homemade chicken noodle soup. Last fall, Rich, a retired mechanical engineer, volunteered to try pressure-cooking to preserve my soups and stews.

Pressure-cooking requires an exact perspective, and I had not trusted myself to try it. One of the differences between a mechanical engineer and a writer is that when hanging a picture on the wall, the mechanical engineer measures while the writer (me) looks at the wall, holds up the picture and says, "I think this looks good here." The writer person will then pound in the nail, hang the picture and be done with it. The engineer, on the other hand, measures carefully, asks the writer-person (me) to hold the picture in position several times and works on the project many long minutes until the result satisfies.

Thus, I believed that Rich would be more likely to have success with pressure-cooking. To my surprise, the first time he attempted this process, I found him working in his office.

"What about the canning?" I asked cautiously. "I am doing it," he told me.

I rushed to the kitchen where the canner was humming along, sizzling away. I flew back to his office and yelled, "No! No! You cannot leave this! You have to be there with the canner!"

Eventually, he understood that with pressure-cooking, the cook must stay with the cooker. Last fall we put away a good number of jars of soups and stews and even managed to spend one day concocting a red-wine marinara sauce (which I will save for a later article).

I hear the canner sizzling so I am pretty sure we will have beans in the larder this fall. Despite all the work that goes into planting, weeding, watering and planning a vegetable garden, there is nothing in the world like the feeling of seeing those beautiful glass jars fill your pantry, knowing that no matter what happens, you will have plenty of food!

Susan Glenn Lampe is a published author, poet, and writer who lives in the Pacific Northwest with her husband in the country. For more information about living sovereign and self sufficient view here website. [http://www.susan-glenn-lampe.com]

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The Right Use Of Jars And Lids In Home Canning

Glass jars are no doubt the very best way to proceed in home canning whether it be pressure canning or boiling water bath canning. I would never use metal containers because of the one-time use and most importantly the requirement and expense of sealing equipment in using metal cans.

The Mason jar with its regular and wide mouths with the open threaded neck for the ring and lids that Seal are definitely the best for home canning. Your Mason jar requires only lids each time of use in home canning.You must wash the jars before every use in hot water. The use of a mild detergent is necessary with a complete rinse after such a cleaning. This will not sterilize the jars but it does clean the jars for prolonged water boiling or pressure canning.

However if your are thinking about preparing jams,jellies or pickled items,then it requires sterilization of your jars in the home canning procedure. This is a simple procedure and easily accomplished by placing the empty jars into a boiling water canner. You fill both the jars and canner with hot,but not boiling water, to one inch above the jar mouth. This should be boiled for ten minutes at altitudes of less then 1000 feet and add an additional minute for every 1000 foot change in altitude. I will provide a reference at the end where you can locate a chart on this complete procedure.

The jar requires a good lid and sealing gasket. In the processing of foods the lid gasket seals the jar sealing surface but leaves enough space to allow air to escape from the jar allowing the gasket to form a airtight seal on your home canning jar. I would purchase only the number of lids that you will need in your home canning endeavors for one season. In this way you can be assured that you have fresh lids and gaskets.

Now you have your jars filled and in order to release the air bubbles using a flat plastic spatula,no metal please,insert between the food and the edge of the jar. Moving the jar slowly in a circle,push the spatula up and down to encourage the release and escape of air bubbles.You should clean the rim of the jar removing any particles that would prevent an air tight seal.

You are now ready for action! Proceed to place the lid gasket on to the cleaned rim of your jar and fit the flat metal lid into the metal screw ring and turn it slowly down on to the gasket being careful not to over tighten the lid in this procedure. It is time to process your filled jars and when this is done carefully remove home canning jars with a jar grip remover.

It will not be necessary to re-tightened the lids. The cooling of the jars results in the contents of the jar to contract which in turn pulls the self sealing lid firmly to the mouth of the jar resulting in a high vacuum being formed. The jars should be cooled for twelve to twenty four hours at room temperature in an upright position.

Then it is time to remove the screw rings from the jars and begin testing each lid for the proper seal. This is easily done by pressing the center of the lid to see if it is concave. Then lift the jar by its lid to see if it will come off and if you cannot accomplish and the center does not want to flex up or down you have a good seal and your home canning is concluded.

An excellent chart detailing the exact altitudes and more information on boiling water bath canning can be found at http://www.gardenersgardening.com/boilingwaterbathcanning.html In addition if you want to be informed on the types of tools,jars and other equipment necessary for home canning go to http://www.gardenersgardening.com/homecanning.html

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Canning For Less

One of the biggest complaints about canning is that the equipment is expensive. Many people resist canning their own fruits and vegetables because it is more costly than simply purchasing the food in the grocery store. Fortunately, with a little bit of creativity, you can get all of your canning goods for less.

Canners

The actual canner is probably one of the largest expenses you will encounter. While a water bath canner is less expensive than a pressure canner, both will cost you a pretty penny and make buying canned goods from your grocer seem more and more appealing.

To save on this purchase, you can check out websites that offer discounted products or used goods. Try eBay or Craigslist for the deepest discounts, or check out the used option on Amazon.com. While a used water bath canner is likely just as good as a new one, a used pressure canner is more of a gamble. Make sure you purchase a canner with a good seal and weights that are clean and functioning properly. One blocked valve on a pressure canner can spell trouble in the kitchen.

Jars

Another large expense are jars. While the jars are reusable, a set of just 12 will cost you roughly $8 at the store. To save money, you can always find jars at tag sales or at thrift stores. You may also be able to find used jars online, however the shipping costs may be high due to their weight.

If you purchase used jars, be sure to thoroughly inspect them before use. Look for cracks and chips that might interfere with the seal, leading to spoiled food. You'll also want to thoroughly wash your used jars in addition to sterilizing them. If you find a cracked, warped, or severely distressed looking jar, it's best not to use it.

If you're looking for a deal on brand new jars, try searching discount stores or looking for off-brand jars. Walmart carries their own Mainstays brand of jars, though they are roughly the same price as the national brand. Other stores carry lesser-known brands rather than the traditional Ball jars, Ball jelly jars or Mason jars. Taking advantage of an off brand is a gamble, but if you find a quality jar you can save a lot of money.

Lids

Lids are a necessary evil for canning. After one use they must be thrown away and while they aren't expensive to buy, they can certainly be annoying to have to constantly purchase. To avoid this, you can try using a reusable lid, or you can purchase lids at end-of-season clearance sales and stock up for the next season.

Many of the canning tools you buy can be used year after year. With the exception of lids, canning supplies are a one-time investment that will yield many years of use, making each season less expensive than the last. Buying high-quality products the first time around can save you a lot of money.

In the end, canning your own food will almost always be more expensive than purchasing goods at the grocery store. However, eating fresh foods that are free of chemical preservatives is a satisfying feeling, especially in the middle of the winter.

I am an experienced home canner. Check out my newest site How To Canning. Learn the truth about canning - myths and facts revealed!

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Liquid Loss During Canning

Summer is drawing to a close and most preppers are in the process of clearing their area of any edible produce at this time. Their goal is to freeze or can their harvest for use in the winter months. The only problem here is that many times as you begin canning your food which includes liquids such as soup you will likely experience some form of fluid loss. There are a number of logical explanations for this condition.

To help you better understand some of the problems that you could encounter, I have enclosed a sample trouble which could occur using potato soup as the product to be canned. First suppose you prepare your jars just as you do every other time that you can something. You fill each jar up to the one inch mark and place the lid and rings on them. Next you prepare the pressure canner with a 10 pound weight and leave it process for 90 minutes. You next turn the heat off and watch as the temperature drops to zero. As you take off the weight you notice that no steam is escaping. You carefully move the jars to a towel on the counter to allow them to cool down. When removing the rings you notice that out of seven jars only five sealed properly. Upon inspecting the two that failed to seal they appear to have overflowed during the procedure. What do you think the problem could have been?

There are various reasons that this problem may have occurred to you. Was there a vast difference in your canner pressure during the entire process? Results from this are frequently known as the "siphon effect." This usually will draw liquids and some of the small solids from within the jar and eventually cause problems with the jars seal. People often times blame their canner pressure for issues such as this particularly if the canner is experiencing difficulties maintaining pressure.

Another problem encountered is not leaving a sufficient amount of headspace when you are filling the canning jars. That would be an automatic guarantee that you will experience liquid loss and possible seal problems. Sealing problems can often be traced to the lack of proper cleaning and wiping of the jar rims prior to capping it with the lid. Therefore always consider first whether the jars were wiped clean before the canning process begins.

Usually the venting isn't the cause of the liquid loss. On the issue of the canner pressure it has been my experience that turning the burner up or down is frequently the root of problems such as these. Your goal should be to maintain the canning pressure at a steady 12 pound measured by the use of the dial gauge. This steady pressure is far superior to allowing the unit to fluctuate from 10 to 12 pounds.

Another reason for the possible liquid loss could be the thickness of your soup. Did the soup border on a puree thickness? If so it may perhaps have been much too thick. Thick liquids when simmering or boiling will frequently spit out in huge bubbles. This can eventually cause liquid lose. My wife once made her favorite cream of potato soup and she pureed the potatoes. Although it did not appear to be too thick it actually was and ended up experiencing huge liquid losses during pressure canning. What happened was that the potato soup began to boil within the jars and started oozing out. of the jars. In the end each of the jars had about 2 inches of headspace when finished. Keep in mind there was no heat fluctuation of any kind and the venting was proper and the headspace was set as it should be.

In conclusion, the problem had to be the thickness of the soup and nothing else. I hope that if you are experiencing these types of canning problems that this article points you in the correct direction towards finding a resolution.

Copyright @2010 Joseph Parish
http://www.survival-training.info

For more information relating to survival visit us at http://www.survival-training.info

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Canning Venison - An Easy Way to Preserve the Product of Your Successful Hunt

Most people don't realize just how easy canning venison can be. Works for canning elk too. I remember checking out what would be involved with canning the wild game my guys brought home from hunting camp. I could not believe it would be as easy as the information I was finding made it out to be. Cut it up, put it in a jar and pressure can it? Surely there is more to it than that! Well there is a little bit more.... but not much.

I wish I would have started canning meat years ago. Each year I worried about having enough freezer space. When I started canning part of the meat we had, I freed up a lot of space for other things.

I don't can all of this meat. You know just how much meat is on an elk right? We save the choice cuts of meat for steaks and roasts. But the less tender cuts all go for jerky, sausage and canning, both ground and cubed.

Benefits of canning vs freezing

* Less worries about freezer space.

* Pressure canning the less tender cuts makes them more appetizing.

* Canned meat is ready to go at a moments notice. No defrosting time!

These are directions for an easy raw packed method for canning venison.

1. Slice meat into strips about 1 inch thick. Then cut into chunks the size you desire. Cubed is a convenient size.

2. Pack your chunks of meat into hot jars, leaving 1-inch head space.

3. Add canning salt if desired. 2 tsp per quart as desired. You can also layer onions into your jars with your meat. Do not add liquid! Seriously. This was the hardest part for me to get. You really don't have to add add liquid. The meat will produce its own juice.

4. Wipe the rims of your jars clean. Place the warmed canning lids and screw bands on the jars.

5. Place filled jars in your preheated pressure canner. Follow pressure canning instructions.

6. For altitudes less than 1000 feet process at 10 pounds pressure. Process Quarts - 1 hour 30 minutes. Process pints - 1 hour 15 minutes. Don't forget to adjust the pressure requirements for your altitude.

That's it! So easy. But remember for safety you really MUST use a pressure canner and you MUST use proper pressure for your altitude.

A pressure canner must reach a temperature of 240 degrees Fahrenheit in order to stop botulism. To compensate for altitude differences, you must increase the amount of pressure used. The time does not change, only the pressure used. You'll need to add 1/2 pound pressure for each 1,000 feet above sea level.

Use canned venison or canned elk in stews, meaty soups, and even chili. You could use it to make Sloppy Joe's and killer Enchiladas. Enjoy your venison!

For more canning venison recipes check out http://www.simplycanning.com/canning-meat.html Included are directions for canning venison already browned and hot packed. Find complete http://www.simplycanning.com/pressure-canning.html instructions, tips, techniques, safety advice, canning recipes and more.

I am Sharon wife to Tim and mom of 4 sons. We are an active hunting family. Much of our meat is provided by the men of hunting age in our family. Our garden also provides produce for healthy home canned foods year round.

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