God has been good to my family and as far as the government shut down, I am a rebel canner. I tried to tell people and alert them on how to preserve their own food. I just hope they listened. These are just a few of our garden goodies for this year. We had a small one this year but it did us good.
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In fact here is my You Tube Playlist on Canning and Food Preservation:
Green beans, potatoes, onions, garlic and bacon. https://youtu.be/pfsl45Z0mAc?si=JEHU7X_OearS-Vs7
Strawberry mango peach jam
https://youtu.be/xmexJSpSw5U?si=i7VYqmlEHcdreKl4
My pineapple jam https://youtu.be/gfJyGypc3bc?si=UYmLddJCx7m2VRDQ
Green beans, onions, bacon and potatoes
https://youtu.be/Yo2UllpzhLU?si=USLLbUXOM2FykXT1
My canned beef, onions and garlic
https://youtu.be/X7XjUn4JY88?si=Sozqi3UM3L0ho5aG
Canning peaches and spaghetti sauce.
https://youtu.be/wcEIZPjpLDY?si=18fRbCMvElyLHKRa
Homemade burgers in my KitchenAid
https://youtu.be/y_D9389p0TQ?si=YWFXvlwQIyvn4ahT
Cheese stuffed meatloaf
https://youtu.be/OboOMnCGelU?si=esOkhKq6szcdIfDi
Easy yellow cake
https://youtu.be/ey7z0DlICMU?si=pn5X1tX-MTNcPkiy
Slow cooker bread
https://youtu.be/1IpCaC8EPwM?si=YPUHkMpGWd4LauMm
How to can pork and ground meat
https://youtu.be/y6NYwVNB02k?si=YmFSC-mFy2tKWtUg
Pork and ground meat full video: https://youtu.be/y6NYwVNB02k?si=yfqDcrQkD2i5Pm6S
Makin’ Bacon
https://youtu.be/5OKxWt8qZro?si=4nBIi0uX1I96vAtz
Meat day
https://youtu.be/IVrNYA1A0pU?si=ikIElo01FR6BcedU
How to process spaghetti
https://youtu.be/tqftrBz-cD8?si=2GzPuly8P999O3Qi
How to make homemade spaghetti circles
https://youtu.be/JkEGPU16Vnk?si=R19RXb9tW7mK_Bhg
Poke salad
https://youtu.be/weJWJGFsSCE?si=iGnE10_ntPCAaJdN
Canning flavored rice
https://youtu.be/t7WlEHg1KgQ?si=zrraLdN59eC783Kl
How to can green tomatoes
https://youtu.be/mxBg-6E_k7c?si=IBuQ2DlDHy_Um2BR
How to canned chicken legs
https://youtu.be/z9wn69eFENA?si=YshN3Z7EDJm08PKo
How to can cabbage in various ways to plate it up
https://youtu.be/pOjupq0g6Lc?si=uzQbw1ZT-u0naUXH
How do you can kale juice
https://youtu.be/8y7D3vp6Wss?si=Fmmw8gc_nWrwe_G3
How to channel red cabbage
https://youtu.be/8y7D3vp6Wss?si=5Ej_FxmKji6MSDjB
How to channel kale
https://youtu.be/g-hRVSod84c?si=MzuxkrUrNqLL0G48
How to canned green tomatoes
https://youtu.be/mxBg-6E_k7c?si=HF4-U5WQKYEco5NK
How to can zucchini
https://youtu.be/zjUKlIyogSU?si=SD8GADV3giQ75YYE
How to easily peel farm fresh eggs
https://youtu.be/R8ledtIfqa8?si=OHfq24ROJpo75DLp
How to can milk for coffee pies and creamers
https://youtu.be/mdzld0pxsvY?si=ZaRiY7kbi30V-EyX
Canning blackeye peas, rice and pork
https://youtu.be/veiON1EbnEE?si=mm41ZmB3gFiLdJ6c
How to can turkey
https://youtu.be/7_OOgkFXlPo?si=W15oiVj4gdXUGu6s
Rubber gaskets actually do work with your jars
https://youtu.be/tJjj2YaFJSo?si=frhtY7sOfjCyfYVM
Pressure canning Angus ugly but good
https://youtu.be/YZKAUmbdR5E?si=S02etHhzRGM4SiXD
How to can navy beans in kale juice
https://youtu.be/Qf-mWve5qxc?si=Q0XXoeXNI_d5xoZn
How to can a whole bag of onions
https://youtu.be/d-JM_EoOUWw?si=EZwo5qNXmc0-YRfk
How to can mirepoix
https://youtu.be/A8-fyHf1eQA?si=8auJKWpyyFgoj6zA
How to make orange or grapefruit juice shelf stable
https://youtu.be/FYyd4Gw1huc?si=64lu9kpsWq-nEsQu
How to can salmon
https://youtu.be/d-FYeJ2EHDU?si=VYKZN4_Nxaw5DmPd
Canning 2% milk to be shelf stable
https://youtu.be/2bys9dBS79k?si=dZqmGTXYB_2hqvYr
How to re-can potatoes
https://youtu.be/bPS9fuORyh4?si=D694qZTZ6FrtFcdx
https://youtu.be/bUm_XDhtSCE?si=lB-q2eGOmf195GX0 breakfast
https://youtu.be/z9wn69eFENA?si=Vz5pCW8zhFGqtC-3 chicken legs
https://youtu.be/pOjupq0g6Lc?si=a8dRniK-Q83U5_bM. Cabbage
Tomatoes are a low acid food, which means they need an acid added to them, and they MUST be canned using either a water bath/steam canner or a pressure canner. It is not best practice to simply fill the jars with tomatoes and acid, and put the lid on hoping for a seal. I admit, I used to can this way until I learned more. I use a steam canner, so my instructions will be written for that. However, you would be able to use the same steps for a water bath canner, just be sure your jars are completely covered in water and begin your processing time AFTER the water has boiled.
Here is how I can my tomatoes. The varieties I are not ideal for making a sauce, but that is fine by me. I always can plain tomatoes with no extra vegetables or seasonings because it is easier and more versatile. If I want to make a pizza sauce, BBQ sauce, soup, etc, I will do so with a jar of tomatoes later.
To begin, you will need:
- canning jars that are free from cracks or chips (I typically use 1 litre sized jars)
- new lids and bands
- a steam canner or water bath canner
- tomatoes
- an acid like bottled lemon juice or vinegar (store bought, not homemade)
- boiling water
- helpful tools include a wide mouthed funnel and jar lifter but they are not essential
- Wash and cut tomatoes if desired. You may keep them whole if they are small enough to fit into the jar. Fill the jar to the top with tomatoes and gently crush them to release juice.
- Add 2 tablespoons lemon juice or vinegar to very 1 litre jar. If you are using a half litre, use 1 tablespoon.
- Fill the jar with hot, boiled water to within 1/2 inch headspace.
- Secure the lids and bands onto the jars.
- If using a steam canner, follow instructions for your canner to prepare it. I fill mine with the right amount of water, bring to just below a boil, the put the jars in. The lid goes on and I wait for the dial gauge to reach the right spot. Once it has, I start a timer to process the tomatoes for 45 minutes (if using half litre jars, 40 minutes). Per my canner instructions, I turn off the stove after the processing time, and leave the lid on for 5 minutes.
- If using a water bath canner or a large stockpot, fill with water and place jars in. It might be helpful to put the jars in first, then top with water so it doesn’t overflow. The jars need to be submerged. Put lid on your pot/canner. Bring the water to a boil, and then set a timer for 45 minutes (! litre jars) or 40 minutes (half litre). Turn off the timer and the heat source, remove canner lid, and wait 5 minutes. Then you can take the jars out.
- Carefully place hot jars onto a protective surface like a towel folded double thickness to protect your counter or table. I always leave my jars untouched, with the bands on, for about 24 hours to fully seal. Then I remove the screw bands and if any lids have not sealed, they go into the fridge for immediate use. The sealed jars are labelled and stored in a cool dark place, away from sunlight. It is very important to keep jars away from windows for long term storage. I have my home canned food in the basement, and there is a window nearby but it is under our deck, so there is no light coming in.
I have some other videos about canning you may enjoy.
Blessings!