December 9, 2013 at 11:53 am #257982
Hi All 🙂
I am planning to jump in and do some preserving in the new year. I’ve overcome some personal and health issues this year and am looking forward to challenging myself by doing some new things…. one is preserving.
I’m madly saving all of my old jars and am hoping to buy a stash of new lids and a jar lifter in January. Bookmarking websites and recipes like mad too.
I do not have, and do not plan on getting, a pressure canner (at least not yet), so am going with the water bath method. I have my eye on a couple of tomato/marinara sauce recipes and some pickles, but am really looking to get some more substantial meal-type jars of food. I have read that to can or preserve anything with meat, you really need the pressure canner. I was hoping I could stock up on things like soups/stews (without meat I guess), and vegetables that are not “pickled”.
Basically, I would like to have a stock of food that we can live on if we find ourselves without power or isolated (due to floods for example) for at least a month.
But most of the recipes I have found are more for condiments or sauces, jams and pickles. I’m keen to try these too, mostly for gifts or just to try it…but my goal is to have food that we can actually live on for a while if we need to.
I would think that some sorts of veggie curries for example should be able to be jarred and preserved.
Any ideas, input, suggestions?
Also, wondering if anyone knows of any preserving/canning workshops or classes being held in Sydney, Blue Mountains or Hawkesbury NSW. I am much more of a hands-on learner and would love to learn from an expert.
Cheers.December 9, 2013 at 1:11 pm #534427
Hate to tell you this, but unless your vegetables are pickled with vinegar or such, you CANNOT safely can them in a waterbath canner. That’s why the recipes you’ve found are sauces and pickles which use vinegar or such to preserve them.
Anything low acid (and that includes vegetables) needs to be done in a pressure canner otherwise the risk of the bacteria than can cause botulism (fatal) may still be present and grow.
No doubt there will be plenty of people who say “my family have been doing this for hundreds of years without a problem” and that’s fine, if they are willing to take the risk. Personally, I wouldn’t.
So it’s up to you, I guess.
Good luck with it.December 9, 2013 at 1:47 pm #534428
Maybe I’ll invest in a pressure canner at a later stage, but they scare me a bit to be honest. I can’t even bring myself to get a pressure cooker!
Wondering if vaccuum sealing (in bags) would be another option. Will try and do some research on that but have a feeling that’s more for storing food to freeze…. hmmmm, here comes another late night on the internet 😀December 9, 2013 at 2:53 pm #534429
Hi Lady B and Jeweller I hope you don’t mind I just read this post and thought I might suggest the purchase of this book it is,,,,,,Ball Blue Book Guide to preserving as my Fowlers books are from the first print of them and is way way unsafe, Anyway Just a thought. I am aiming to start making jams again soon using this guideDecember 9, 2013 at 2:59 pm #534430
Thanks, I’ll look it up 🙂December 10, 2013 at 12:59 am #534431
kimmysmum post=359130 wrote: Hi Lady B and Jeweller I hope you don’t mind I just read this post and thought I might suggest the purchase of this book it is,,,,,,Ball Blue Book Guide to preserving as my Fowlers books are from the first print of them and is way way unsafe, Anyway Just a thought. I am aiming to start making jams again soon using this guide
Good thinking, 99. One can never have too many books on preserving…. 😉December 10, 2013 at 2:13 am #534432
Don’t be afraid of pressure cooking! I bought a Breville just over a year ago and it’s been one of the best things I’ve ever had in my kitchen! You do have to be sensible and follow the steps carefully. I am not usually a careful person in the kitchen – more of a fly by the seat of my pants cook – but having the pressure cooker has been a good first step towards a pressure canner. I like to do things fast, and slow cookers never appealed to me. in the pressure cooker I can have a great curry in under an hour, veggie stock in 35 minutes and soups and stews in a flash.
A pressure canner is what you really want for putting up whole meals, but in the meantime you could look into dehydrating food.December 10, 2013 at 10:03 am #534433
I must admit, I would like to try a pressure cooker, the benefits do seem worthwhile. But there’s no escaping the fact that I am a bit of a sook… lol
Maybe I’ll (wo)man-up in the new year and face my fears 😉December 10, 2013 at 11:26 am #534434
Jeweller if you were close I would teach you all about preserving
The thing is if you are storing food for a month, to eat without electricity,work out meals that include tins of stuff and rice, noodles , flour,powdered eggs, water etc, you get the idea and make sure you have gas to cook on, then work out what you can preserve. Jams and pickles, beans and carrots in vinegar, beer, cheeses.These are easy to start with.
Yes its nice to have a jar of chilli, in the cupboard that you made but it also comes in a tin.Could you make a form of bread without an oven, preserving is a form of self sufficiency so while you save up for a pressure canner get confident that you can survive for a month without power and access to shops.Learn to grow veg if you dont already even if its only beans and carrots
The new you will get more confident and pressure canning will be a breeze, after all you only have to watch a
temperature guage for a couple hrs. and make sure it doesnt change.
I look forward to what you accomplish.December 10, 2013 at 1:27 pm #534435
it took me a while to get used to the pressure cooker – was a bit scared of it at first, but now it’s old hat, the pressure canner (which I have sitting in the shed) will be the same,
I was also going to suggest dehydratingDecember 10, 2013 at 1:57 pm #534436
Kasalia post=359144 wrote: Jeweller if you were close I would teach you all about preserving
Oh WOW !! I am impressed….and I sooooo wish you were close, I would love to hang out for a while :clap:December 11, 2013 at 4:12 pm #534437
Well after our conversation here I went today and put a 6 litre Pressure cooker on lay by. I did want a stove top one but it was over $140 so because I am a beginner I opted for the electric one for $69. Once I become confident I will then save up for the stove top one. YAY me, I am hoping Santa will get it out for me before Christmas so I can experiment with it over the holiday period. Easy recipes appreciatedDecember 11, 2013 at 5:06 pm #534438
Yay… Looking forward to seeing what you make 🙂December 11, 2013 at 6:51 pm #534439
kimmysmum post=359154 wrote: Well after our conversation here I went today and put a 6 litre Pressure cooker on lay by. I did want a stove top one but it was over $140 so because I am a beginner I opted for the electric one for $69. Once I become confident I will then save up for the stove top one. YAY me, I am hoping Santa will get it out for me before Christmas so I can experiment with it over the holiday period. Easy recipes appreciated
hopefully we haven’t wasted your money lolDecember 11, 2013 at 8:57 pm #534440
If you have a spare hour or so check out this post, it may inspire you, be patient and try to get through the whole video, it’s worth it.
You must be logged in to reply to this topic.