[The bleating acres]

I’ve been running my dehydrator non stop with apple slices in the trays…
I have not picked up canning yet/still. I know I should, but I think of the storage I have available and it just doesn’t seem like it’ll work.

What if I told you the best spot I have found to store canned goods when space is limited was under beds? 😅

 

[MellonFriend]

Oh yum, @MellonFriend apple sauce, spiced apples and so many pie fillings….you’re so lucky.

I've been unable to keep up with the demand for the apple sauce I've been making. I made three quarts of it last week just to eat out of the refrigerator, and my family had it all eaten in only four days! 😄

 

[GoofyGoat]

What if I told you the best spot I have found to store canned goods when space is limited was under beds? 😅

That’s where I store a lot of mine too 😂 I even put risers under the bed frame so there’s more room😉
There and the guest room closet is handy too.

 

[The bleating acres]

That’s where I store a lot of mine too 😂 I even put risers under the bed frame so there’s more room😉
There and the guest room closet is handy too.

Yes! Every little empty space that can fit a jar. 😂

 

[Mike at Capra Vista]

I grew up canning tomatoes with the open kettle method and without adding extra acid. No one ever got sick. Once I realized that it wasn't considered "safe", I started water bath or pressure canning my tomatoes and adding an acid and even then I worry that I'm going to kill my family. I can tomatoes, meat, beans and corn. I want to can soup and dry beans. I wish I could change my mindset. Even when I follow the rules I'm paranoid that I did something wrong. Someone needs to help me out here!

I think a little paranoia is a good thing. Helps to keep food safety at top of mind.

Botulism from home canning is extremely rare - half a dozen cases annually in the US. When you consider all the home canning done each year and the fact that the Botulism bacteria is pretty much everywhere, so few cases is truly amazing. There is a much higher risk of getting botulism from Botox injections.

 

[GoofyGoat]

I’ve mostly only canned fruits/jams/chutneys. For the broths and soups are you always pressure canners? I’ve been keeping my eyes open for a used pressure canner but haven’t found one yet! I’d love to do bone broths… bones take up lots of freezer space, so it’d be great to do a big batch for canning and clear some space in the chest freezer.

@RattlesnakeCanyonGoats have you looked at the Denali Canning Co. they have a 23qt canner that’s really nice for not a lot of money. I love that it’s an American family owned company.
I believe they have an amazon store or you can google it.
I have a presto that was my first pressure canner before I broke down and got an all American 22 qt. I still use my presto when I’m doing large amounts of meats and it’s never let me down. It’s going on 20+ year now.
I think you’ll be in great shape with the Denali or a presto without breaking the bank.

 

[luvmyherd]

I always can vegetables, meat and soup in the pressure canner. It's worth the price for the convenience and peace of mind. Those generally are heated before consuming so if you are nervous; make sure to heat them to 185° for 5 minutes. I've been canning for 50 years and haven't poisoned anyone yet.

 

[luvmyherd]

Yes! Every little empty space that can fit a jar. 😂

🥰🤩🤗

Under the kitchen island.

I got this from a friend with canning jars in mind.

Or an ordinary cupboard.

Or an ordinary shelf.

Even an old chest of drawers.
😄😅😂🤣

This thread is so cool 😎

 

[Aozora]

We've been clearing everying out in prep for moving 1100 miles, and that means all my lovely canned goods had to be given to chickens or compost pile, and the jars carefully packed

Goodbye, beautiful apple butter, pressure-canned chicken, wild blackberry jam, and herbal syrups....

weeps in time spent in front of a stove

Once I get to Maine I will just have to work with the apple trees on my property, and I will have to use wild blueberries too now oh no

 

[luvmyherd]

I'm really sorry. I know how hard it is when you've put so much time and care into something.
All my canned goods will go with us since we're only moving 85 miles away. And we will need it.
I'm hoping we will be able to grow blueberries there.

 

[GoofyGoat]

We've been clearing everying out in prep for moving 1100 miles, and that means all my lovely canned goods had to be given to chickens or compost pile, and the jars carefully packed

Goodbye, beautiful apple butter, pressure-canned chicken, wild blackberry jam, and herbal syrups....

weeps in time spent in front of a stove

Once I get to Maine I will just have to work with the apple trees on my property, and I will have to use wild blueberries too now oh no

I feel your pain, I’ve got thirty flats of empty jars in my garage waiting for the move and another couple dozen to use or dump. It’s so depressing to see that many empty jars knowing they’ll have to stay that way. 🥺 on the upside, think of it as preseasoning your chickens for pot pies. My turkeys are going to have an Italian flare they’ve been getting a lot of spaghetti and pizza sauces lol

 

[The bleating acres]

I did 7 quarts of beef stew today and 16 pints of chicken

 

[singinggoatgirl]

I pressure can meats when they go on sale when I can stock up. I love pressure canning chicken breasts, ground beef, pork loins, and beef chuck roasts for later use.

 

[The bleating acres]

I caught 10 lb bags of chicken leg quarters on sale and that's why I canned 16 pints today. I much rather can it than store in the freezer. A couple of months back, we had the freezer (in the shop) full of meat, well it somehow got unplugged for I'm assuming a couple of days. We caught it right as the meat was almost completely thawed.

Now I have all the chicken bones in the stock pot making bone broth.

 

[The bleating acres]

I pressure can meats when they go on sale when I can stock up. I love pressure canning chicken breasts, ground beef, pork loins, and beef chuck roasts for later use.

How do you can your ground beef, raw packed or cooked first. I tried raw packing but I really did not care for the texture. What I did learn though is raw packing is great for like meatloaf.

 

[GoofyGoat]

How do you can your ground beef, raw packed or cooked first. I tried raw packing but I really did not care for the texture. What I did learn though is raw packing is great for like meatloaf.

You have to be careful with the spices you use in canned meatloaf, Sage for example will turn really nasty . I cook (brown) my ground beef about Halfway then pack it. It keeps the texture ok. Or, I’ll make like slider Pattys and slip a small piece of parchment paper between each. They work great for quick bite sized fillers in crescent dough with a little bacon and cheeze (think pasty or empanadas)
Great score on the chicken and yum bone broth🥰

 

[luvmyherd]

View attachment 299473
I did 7 quarts of beef stew today and 16 pints of chicken View attachment 299472

That all looks lovely. Congratulations.

 

[singinggoatgirl]

I cook my ground beef first, drain off the fat, cover with water, then pressure can it. It keeps its texture really well that way. Can’t tell the difference from frozen.

 

[The bleating acres]

I will have to try out the ground beef both ways mentioned. Thanks guys!

So, I found turkeys on sale for $0.80/lb. I may or may not have bought 8 of them. 😅

 

[luvmyherd]

I have canned ground goat and it came out smelling like dog food. So that's what I used it for. I want to try what you did with ground beef on goat. I'm gonna have a lot to process over the next few weeks and/or months.