The Art of Home Canning
Katzcradul discusses the benefits of home canning and encourages those interested in pursing the art. Those new to canning are invited to ask questions. LINKS BELOW Canning butter – katzcradul (I forgot I had made a video of this!) www.youtube.com Canning Citrus – imstillworkin www.youtube.com Canning whole slices of bacon – Ironhead41 www.youtube.com Canning diced bacon – BexarPrepper www.youtube.com
29 Responses to The Art of Home Canning
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@1TacticalMedic Yup its a good one if its the same I bought recently- cheapest ive found =) Im new to canning but one day when money is better id like to get a bigger canner- the one your talking about is the presto brand right? Im having issues doing videos the cam I purchased broke after just 1day had mail it back etc..but soon as I can I will put up videos showing this presure canner and well ya’ll can laugh at me im sure cuz like I said im new to canning so watchin me is a comedy at times.
Ihold8stars
September 30, 2011 at 4:15 pm
@1TacticalMedic What you’re probably looking at in Walmart is a pressure ‘cooker’, not a pressure ‘canner’. There is a difference. You can’t can in a pressure cooker. If it really is a pressure canner for $69…buy it!!! (You can get a good pressure canner for around $100.)
katzcradul
September 30, 2011 at 5:02 pm
Will the 69 doller canner at walmart work or do I need to drop big bucks on a pressure canner? btw love your vid response to the botulism fear monger! Please reply Kat!! God Bless
1TacticalMedic
September 30, 2011 at 5:27 pm
@motherleeful You are too kind. Your words mean so much to me. My desire is to help other learn skills that will benefit them and their families. I canned more sweet pickles today as well. They are delicious. Thank you so much for watching and commenting.
katzcradul
September 30, 2011 at 6:08 pm
You are an amazing woman! Thank you for taking the time to teach others. We all need to be learning new skills. I am so visual and you explain yourself so well. I found you through the sweet pickle recipe, Mimi’s Pickles…I’m on day two. I have made laundry soap too! You are a blessing from the Lord! Keep up the good work!
motherleeful
September 30, 2011 at 6:31 pm
Now I’m hungry, can you just bring me over a sampler plate?
smky143
September 30, 2011 at 6:33 pm
@katzcradul Oh right. I should just can the meat and bbq sauce separately. Ooooo I’m getting so excited about canning. It’s great to get help from experienced canners. Thank you!
TheDenisedrake
September 30, 2011 at 7:26 pm
@TheDenisedrake I don’t add anything to my canned meat except salt. I would wait and just add the BBQ sauce when you heat the meat for sandwiches. Sometimes, seasonings will intensify over time and become unpleasant in your canned meat. Hope this helps. Thanks for subbing and for commenting.
katzcradul
September 30, 2011 at 8:20 pm
Thank you, thank you! I’m just getting started canning (and getting my kids in on the production). It’s great to see how the canned food looks and how to use it. One question: Can you can raw pork or beef with a little (2 Tbsp per pint) BBQ sauce added on top of the raw meat? I’ve seen that you shouldn’t add liquid to raw meat pack but wasn’t sure if a little BBQ sauce would count as liquid or just seasoning. We like pulled pork sandwiches. Any suggestions would be GREATLY appreciated. 🙂
TheDenisedrake
September 30, 2011 at 8:43 pm
I really think you started something here 🙂
SasyBecause
September 30, 2011 at 9:24 pm
you are one amazing lady. this wil be the fist year of me growing a garden and trying some canning. My plan is to can tomatoes, pickle pickles and jalapenos peppers. Although I do not yet have a pickling recipe. (we personally love valasic kosher dills. I am more excited then you know. Any tips are welcome. Thanks again! “Z”
Ziva4Freedom
September 30, 2011 at 10:11 pm
YEA! We will be canning for the first time this year! (We have experience on our own, but not together for the The Little Red Homestead In The Woods!)
99lunalupis
September 30, 2011 at 10:39 pm
I like to look at the beautiful home canned goods too! I agree with Noreen, we should all put of vids of our canned goods and start a new movement of home canners!
horticultureandhomes
September 30, 2011 at 11:14 pm
@katzcradul She puts the whloe soup together noodles and all and warms it a bit then puts it all in a jar and pressure cans it.
mmlrc6atgmailcom
September 30, 2011 at 11:57 pm
@bowhunter2439 Roasted pepper have to be pressure canned. You can’t process them in a boiling water bath. Oil should not be used. A water/vinegar brine would be appropriate. Realize that tender peppers (the don’t have skin to hold them together now), will get really mushy. I would consider freezing them or packing in oil and spices in the refrigerator.
katzcradul
October 1, 2011 at 12:26 am
@mmlrc6atgmailcom Misty, are the noodles canned or do they add the noodles after the canned soup is warmed?
katzcradul
October 1, 2011 at 12:27 am
Thank you for this video, there is so many things you can can..lol..It is a beautiful site…All those jars full of food.Thank you
mmlrc6atgmailcom
October 1, 2011 at 12:48 am
@katzcradul I was just reading this, and you mentioned noodles , the community I live in the ladies make vegatable soupe and put noodles in themand always have. It is some of the best soup I have ever ate. Just wondering why?
mmlrc6atgmailcom
October 1, 2011 at 1:37 am
I love this stuff too . I have a vid on the our tomato sauce canning , this year we have over 120 tomato plants devoted to our canning this fall …I loved the look of your pears , this I need to try , I am looking to can roasted peppers but the ball book dosent have a recipe , what would I use for a brine . oil ? or a water vinigar mix? thanks for your help ….
Bow
bowhunter2439
October 1, 2011 at 2:17 am
@katzcradul That’s what I thought. Grr! Unfortunately, I canned it yesterday and it has sat at room temp for over 24 hrs. 🙁 Can’t believe I didn’t think of this BEFORE I canned it. But, oh, well… I’m still learning, and as the saying goes, “better safe than sorry.” Thanks, Katz. I cherish your wisdom!
jjtsmom
October 1, 2011 at 2:44 am
@katzcradul Thanks, so much, Katz. I appreciate you SO SO SO so so much! Blessings.
jjtsmom
October 1, 2011 at 3:39 am
@jjtsmom Ohhhhhhh Noooo! My heart sank when I read this message. I wish I could tell you that it’s safe to eat…but I can’t. If you just made it today, open it all up and freeze it. If you did it earlier than that…you should really throw it out. I’m so sorry. Here is a list of the thing you cannot use in home canned goods: milk, cream, thickeners like flour, barley, rice, and noodles. Please go to the National Center for Home Preservation website and google ‘soup’ for more info.
katzcradul
October 1, 2011 at 3:59 am
@katzcradul With all that said, I optimally like to rotate through my home canned good every 3-4 year, and maybe the meat a little sooner, like every 2 years. Don’t ever hesitate to ask me a question. I love helping. Take care.
katzcradul
October 1, 2011 at 4:34 am
@jjtsmom Yes, that was ‘green tomatoes’ that I canned in ’06…but it doesn’t really matter, because my answer is the same. If the food was canned properly, and the seal is tight, meaning you hear a sucking sound when it opened, it’s ‘safe’ to eat. Now…it could taste differently than when you originally canned it and could have slightly less nutrients. Texturally, it could change as well…but it’s ‘safe’ to eat. If there is botulism in the food, it will build up a gas and break the seal.
katzcradul
October 1, 2011 at 4:43 am
PS- you say you canned your okra in ’06. I’m such a newbie 🙁 hate to bother you with questions, but you know how the USDA, et. al, are. How long will the average canned jar of food keep? (Thanks, Katz. You’re the best!
jjtsmom
October 1, 2011 at 5:30 am
I have a question about canning butter. Back in July I canned butter for the first time using another method I had found on the net (not You tube) Oven heated jars, melted butter skimmed…. you get the idea. Yesterday I found your video and really liked your approach. My question is this, could (should) I put rings back on my jars of butter and pressure can them as you did to get the same stiralization protection, or just let sleeping dogs lie??? p.s. my butter is still soft and spreadable.
Jim Powell
October 4, 2011 at 3:54 pm
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I have a question about canning butter. Back in July I canned butter for the first time using another method I had found on the net (not You tube) Oven heated jars, melted butter skimmed…. you get the idea. Yesterday I found your video and really liked your approach. My question is this, could (should) I put rings back on my jars of butter and pressure can them as you did to get the same stiralization protection, or just let sleeping dogs lie??? p.s. my butter is still soft and spreadable.
Jim Powell
October 4, 2011 at 3:58 pm
Could you please make a video or at least give instructions on canning eggplant? Also, is it possible to can pumpkin? Thank you so much for all the inspiration!
Saundra
June 26, 2012 at 11:38 am
Hi! I’m new to canning and my question is. Can I can quick sale veggies for practice until my garden is ready?
clem
January 2, 2013 at 8:08 pm