Canning Equipment How To – Food Storage Basics
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25 Responses to Canning Equipment How To – Food Storage Basics
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I just bought a #5 National 12 qt canner, which is essentially the same you have in your video, but it didn’t come with an instruction manual. Could you tell me how to use the weighted gizmo on it? I noticed the little arrow on top that shows the direction to turn, but I don’t understand how it works. I’ve only used an All-American, which I love, but I needed something smaller for a lot of the canning I do.
moblackbird
October 9, 2013 at 4:14 am
I’ve never pickled eggs, but would guess not if you’re using vinegar. Best bet is to find a proven recipe and use that.
MiWilderness
October 9, 2013 at 4:45 am
do you have to seal pickeled eggs with a pressure cooker if you use all vinegar? thanks.
redneck500
October 9, 2013 at 5:10 am
I just wash the veggies in cold water from the tap. they should be washed well though as dirt is what harbors the botulism toxin.
MiWilderness
October 9, 2013 at 6:09 am
Do you wash your veggies in anything other than water?
FredsPookie
October 9, 2013 at 6:25 am
It’s nice hearing from someone in a high altitude area on this. I’ve found too that, for home canning, the weighted gauge is the way to go, no worrying about the gauge being off and you don’t have to babysit the pressure canner so much.
Thanks for sharing!.
MiWilderness
October 9, 2013 at 6:43 am
I’m in a high altitude area. Those dial gauges are overrated. It starts out and a person tends to watch it like a hawk and fuss over where the dial is. Plus, you have to take them to the county extension office to have the thing checked annually to make sure it’s reading right. One with a weight is fine. I’m supposed to can at 14 lbs where I’m at and I just let it go up to 15 lbs and let the weight do the work. I ignore the gauge.
Rhiahl
October 9, 2013 at 7:26 am
there are a bunch of grate ideas for you
ThomasAnthonyTroutt
October 9, 2013 at 8:00 am
replacing salts,sugars–dayle recomend intake of vitamns and mineralr–to much to less singa and symptoms of over under dose of vitamns-common medical prceduers for frequent or comm elmants like shok,woond closing,dehydration,over heating lol sorrys got carried away
but top 5-10 for everything would be grate of best/most common used so after some watches they can walk out with the cloths on there back and live for 7-10 fays (not as hard as anyone thinks)
ThomasAnthonyTroutt
October 9, 2013 at 8:18 am
top 5-10 seeds or so— and how 2 of the best plants to be used as 1 of each of thease uses Food-Cord-Smolder tender-Fire tender(slow fast burning)Wax, oils for (lamps),skin,stones,(metals)-wood for smolder fire,smokless fire-find, pefury clean watert–shelter methods,material–best wood for long and slow fire–wood for tools,building–methods to catch fish,small game,birds,bugs,–medical plants for bites, stings,infections,(viral bacterial fungel),plants-common tools needed-clothing wetdryext
ThomasAnthonyTroutt
October 9, 2013 at 8:34 am
Cold smoking is true smoking and preserving of food. Hot smoking is simply adding smoke flavor and cooking the food with very low heat. Hot smoked food won’t last as long without refrigeration as cold smoked food. I’m not entirely familiar with the process, but cold smoking is the way to go if you want to preserve food without refrigeration.
Give me an idea of what you want seed-wise and I’ll see what I can do. Dogbane is about the best cordage material there is, and common milkweed.
MiWilderness
October 9, 2013 at 8:36 am
i never heard of that will you explane the procress– and how much you charge to maile me some seeds of eatable, cord, tender,ext plants some that share the same zone as TN when you get yours done
this is the one thing i lack experince in and am more woried about cord,tender, ext than the food plants but do want as many as i can get for different season for cultavionion manely for a pice of land (when i get some land) that will be self suffchent
ThomasAnthonyTroutt
October 9, 2013 at 9:02 am
I’m working on getting together some wild seeds, would like to build a TRUE cold smoker and brine and preserve meat the old way.
MiWilderness
October 9, 2013 at 9:49 am
thank you thats was more than i could have expected//// just a thaught but a video on drying,smoking would be nice– also plant seeds that dont take long to mature both wild and domestic for example most beans sold in stores you can cat the green shoots in 3-4 weeks or so…..so when u bug out to your place (if when you deside to dig in) you can plant year around food around your area (short and long) wich is why i think a wild/domestic seed vido would be grate im just into plants lol ill starv
ThomasAnthonyTroutt
October 9, 2013 at 10:06 am
I stick to using modern methods and, if I didn’t have the proper equipment, would avoid canning low acid foods in a long term off grid wilderness type situation.
You would want a lid because it keeps the water from evaporating away and requires less fuel to process.
Hot water bath processing times for low-acid foods, although now considered VERY unsafe, are extremely long, maybe 5 or 6 hours or more depending on the food.
Green beans can be strung and dried, same with fish, red meat, etc.
MiWilderness
October 9, 2013 at 10:25 am
wax, canning jars, a good stock of lids, a hot water bath canner, the know how to make your own vinegar and sugar and an old canning book, say the Kerr book for example which gives hot water bath processing times for low acid foods as well as high acid.
Those old methods are less safe and require more fuel, but in a long term situation where it was an only option they would suffice when no other means were available.
Drying food is the best option for long term as it only requires time.
MiWilderness
October 9, 2013 at 10:31 am
a how 2 with out fance parts or having to replave things would be grate for situations were someone might have to be indepent for say 10 plus years say i moved in the wild right now things i could use to help me can (of course i have canning jars and a pot with no lid) ext
ThomasAnthonyTroutt
October 9, 2013 at 11:20 am
You’re welcome! and thanks for stopping in.
MiWilderness
October 9, 2013 at 11:58 am
Thanks for explaining everything for people new at this!
chacha12324
October 9, 2013 at 12:57 pm
Thanks, I appreciate the feedback. And, if you have any questions or tips feel free to share.
MiWilderness
October 9, 2013 at 12:59 pm
Rated, commented and sub. Great garden videos
Adam852F
October 9, 2013 at 1:23 pm
You’re welcome,
The plastic could be an issue.
MiWilderness
October 9, 2013 at 1:45 pm
Thanks for the tip the other concern I have is if the plastic parts will melt being on a wood stove. Your old school one has wood instead and would be safer, but those will probably be hard to find.
Prepare2Survive
October 9, 2013 at 2:11 pm
I’d get a weighted gauge canner vs. a dial. It’s much easier to maintain proper pressure with a weighted gauge, especially when dealing with fluctuations in temperature that you’d likely get from a wood stove.
MiWilderness
October 9, 2013 at 2:44 pm
I need to get a pressure canner that I can use on a wood stove after the SHTF and I shoot a deer.
Prepare2Survive
October 9, 2013 at 3:43 pm