WHAT ARE YOU CANNING TODAY?

[k15n1]

Depends... If it's really really thick, it's not suitable for preservation in jars. But you can always can it and thicken it later. You could throw in raw meat chunks, beans, etc, then shread the meat and smash a few beans when you re-heat it.

 

[smackiesmommy]

What I make isn't super thick.

 

[moolie]

You can definitely can stew, just don't put any flour or other thickener in until you open it

http://www.gopresto.com/recipes/canning/soups.php
http://nchfp.uga.edu/how/can_04/soups.html

 

[kimnkell]

Canned some deer meat from the freezer to make more room and some chilli as well.

 

[Greybear23]

Canned some deer meat from the freezer to make more room and some chilli as well.
http://img4.sellersourcebook.com/users/59163/dsp_img_9983.jpg

Hi, I was just about to ask this question!!! How do I can Chili??? And here you have done it! I have not been on in a while, I live in Oklahoma, could you be so kind as to explain how I can go about canning my home made Chili!!! With and without beans please! Thank you so much!!! Lynn

 

[Greybear23]

I have another question for all you that can a lot! How do I go about canning some eggs???? Like pickled, dilled, sweet, bread and butter, garlic, sweet and sour, hot pickled eggs and such, I would more than welcome recipes and suggestions as to shelf life preference of taste and anything else you can suggest on the topic! Thanks so much!!! Lynn

 

[moolie]

Canned some deer meat from the freezer to make more room and some chilli as well.
http://img4.sellersourcebook.com/users/59163/dsp_img_9983.jpg

Hi, I was just about to ask this question!!! How do I can Chili??? And here you have done it! I have not been on in a while, I live in Oklahoma, could you be so kind as to explain how I can go about canning my home made Chili!!! With and without beans please! Thank you so much!!! Lynn

Canning chili without beans is easier than canning chili with beans--just make up your usual recipe and process at the correct pressure for your altitude for 75 minutes (pints) or 90 minutes (quarts). If you add beans, leave it watery and undercook the beans--they'll expand and suck up the extra juice in the jar.

 

[moolie]

I have another question for all you that can a lot! How do I go about canning some eggs???? Like pickled, dilled, sweet, bread and butter, garlic, sweet and sour, hot pickled eggs and such, I would more than welcome recipes and suggestions as to shelf life preference of taste and anything else you can suggest on the topic! Thanks so much!!! Lynn

Pickled eggs usually aren't canned, no idea on the rest, sorry.

 

[Greybear23]

Hey thanks for the responses moolie!!! Lynn

 

[moolie]

Thought I'd revive this old chestnut, a few days ago I canned 25 lbs of tomatoes (2 quarts, 10 pasta sauce jars), and today I've just pulled 8 pints of ground bison out of the pressure canner