Starting a pantry from (nearly) NOTHING! Jar Inventory
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- čas přidán 14. 04. 2024
- #pantryorganization #farmlife #jarinventory
I’m starting our pantry journey from nearly NOTHING! I’ve collected a few things over the years but now is the time to prepare - before the harvest comes in, and far enough before the harvest I can gradually add needed items so I don’t break our budget with major purchases. Welcome to my “dark, dingy, filthy basement”!
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Just advice from someone who has canned for years...purchase wide mouth jars over regular mouth if you can. They can be used for everything while small mouth can't.
Yes definitely wide-mouth jars work best for me
I am starting to lean that way! They’re sometimes harder for me to find, but I’m trying to spread out the purchases so maybe I’ll find some random ones! Thanks!
I prefer the wide mouth jars too. I find them so much easier to work with.
I have also canned for over forty years and you are absolutely correct!
I agree with this 100%!
A great channel to watch is Suttons Daze. You'll love canning & yes, canning becomes an addiction😊
You go girl. Good for you for starting this new step in life. It is very rewarding after you get a hang of it. Dont give up. We are routing for you.
While learning & accruing supplies use Walmart (as long as affordable & you can) for your garden. Homemakers Club asked if I was doing a garden this year, & I reply "Why yes. A Walmart garden.".
i like watching what usual days or projects people do. i am starting a pantry from scratch (moving from tiny city to a home) so finally get to have the canned pantry of my dreams lol food security and good quality food is so hard to access.growing food and preserving has been a passion of mine. i cant wait to watch you start all your canning projects. :) def going to follow!
Thank you SO much! Congrats on the home!
Don't be afraid of canning. Have memories of canning with my mom and grandma. They're both gone now so I'm re-learning as an adult so I can pass it on to my kids. Start with water bath canning jams, jellies, apple sauces/ butter to help you get over that fear.
Canning broth has helped me!!I use it in everything,chicken,beef,veg,and venison.Tomatoes were my starting point😁You can do it!!!!
Keep those lids and odd jars. I use those the can water in to fill up my canner if it's not full.
My advise: get a Ball canning book. Follow that exactly. Meat is the simplest to can. To get wild and crazy, add in some vegetables and you will have a full meal in a jar. I don't bother will jelly/jam etc. I want real food in my pantry.
I was watching utube while canning peaches several yrs ago. A feed for peach pit jelly came on. It looked beautiful,so I made peach pit jelly with the seeds and skins(this would normally be tossed). I don't normally like jelly but this was absolutely wonderful
@@maryjane-vx4dd I love home canned jam and jelly as long as I am not the one doing it. I had a disaster the first time I tried and lost my interest.
Welcome to canning and pantry building.
My advice would be to stick with basic building. Example Can stewed and tomato sauce. You can make what you want when you open the jar.. Get FREE or second had jars. Find the at estate, rummage sales. If buying lids get forjars. Watch CZcams videos to get sale price and a discount code.
Your looking at 500 to 3000 jars depend how deep your going to go.
CZcams is your friend.
Stick with Wide Mouth Jars if possible they are easier to fill and easier to use when you want to get the contents out. Also consider getting a Nesco food dehydrator. You can dehydrate frozen vegetables, fresh vegetables, eggs, and herbs without any trouble whatsoever. CZcams is your best teacher. Good luck
I was scared to try but I wanted to make sure I didn't lose my meat in the freezer when electricity kept going out. I started with beef stew. Then went to ugly beef. Once you get it down, it's addicting. I love canning. Starting to learn wayer bath canning.
Line your shelves with broken down cardboard boxes.
You don’t need a year supply of jars all at once.
Each new recipe you do; only do a single batch to make sure y’all like it. Example; make 4-6 quarts spaghetti sauce. If yall like it; double it.
Keep a journal of recipes and notes of amounts and such.
Don’t be afraid of canning meat.
Thank you! I needed to hear that!
So far as the lids being good or "expired".... Just press your fingernail into the compound. If it is pliable and your nail presses in they should be fine. Basically look out for them being dried out. I purchased a couple hundred vintage jars from a basement last summer. Hadn't been used since the late 80s or early 90s. Those flats (lids) were perfect and SO MUCH better quality than new flats.
If this is the first year of "real canning" i recommend making a month by month chart - in pencil - of anticipated harvest time of your produce, the food stuffs you might buy, and the food stuffs you might be able to pick from other's yards ( around here a lot of Italian prune plums and apples rot on the ground unpicked). This gives you a guide to what's coming before you discover that youve laundry baskets worth of stuff that needs to be picked TODAY while out watering.
If you've been watching all the channels, youll notice that modern canners factor freezer space in thier canning operations. Do pay attention to what can hold in a freezer for later canning, what/ when the freezer has some clear advantages (ie skinning tomatoes), and also when/ what month you to process. For example all things jam, jelly, and apple sauce related can wait until fall when outside temperatures have dropped; i used plan heating the fall house am bit with some of these things and/ or as other foods and meats came into season and i needed/ wanted that freezer space. For these items that are only to remain frozen for 0 to 3 or 4 months, you wont need freezer bags if they are frozen dry; they are unlikely to freezer burn and if they end up a little mushier than ideal they are going to be cooked down anyway.
Start small and master your skills. Don't take on too much at once. You can always purchase local produce to jar up if you don't get your garden planted. The main thing is not to give up!
Hello Pinball recommended your channel. I have a fear of canning and i don't know why either😏. Maybe a fear of pousoning everyone or blowing up the kitchen?🤪. I'm going to start with waterbathing&pickling and learn the do's&don'ts of canning aling with you. I'm sure other subscribers will have helpful advice also. New subscriber and cant wait to see you grow! 🤗❤️🙏
That is so sweet - thank you! And thanks Hello Pinball!
@@JTFarmGirlLife Uh, JTFarmGirlLife, hon, I need to correct myself😬. I misunderstood Pinball @Pinball Preparedness&thought he had mentioned your channel, but I was confused. BUT, I think it's a blessing in disguise that your channel popped up😁. I've been interested in canning so maybe that's why? But also, if I may add, Pinball likes to recommend smaller channels and help them grow. Pinball community/PB family are a caring&helpful community and we're all in this together helping each other with thoughts,opinions,advice and prayer. Your more than welcome to check Pinball Preparedness out if your haven't already. You'll meet like minded people have a lot of knowledge. I'm so sorry about the mix up🤦. I still plan to learn how to can with you and watch you grow. So many can relate to you in your canning adventure and anything else you like to share along the way. Again, I'm sorry for the confusion, oh my! 🤗❤️🙏
No problem! Thanks for helping me find them! 😁
New subbie here. I too have the supplies and fear of canning. Let’s expand our skills together!💜
Woot woot!! It seems so simple and yet so intimidating!
Imagine that you are living in a different era, like perhaps your grandmothers era and have no choice but to learn food preservation methods as a means of survival. Try to find people who are already doing it successfully. Ask them if you can help them in their kitchens on days when they process their own food. Learning by doing is a great way to take the fear factor away. I have learned canning, homeschooling, quilt-making and successful vegetable-gardening this way.
dont fear canning...always go to the center of home preservation..dont rebel can unless you know what you are doing
Last year was my first year canning. I can totally relate to the FEAR! I started with a ball canning book, water bath canner, and a few good bloggers. Then, moved on to a pressure canner. Practice makes perfect. Set aside a distraction free day when you aren't rushed to go nice and slow...and thorough. Green beans were very easy to can in the pressure canner. I have also had good luck with the Dollar General canning jars (Golden Harvest is the brand...i believe). They run about $2-3 cheaper per case. I also struggled with the mentality of needing ALL the supplies beforehand, but honestly, it doesn't take long to empty 7-9 jars so you can refill them with the next batch. I really like Three Rivers Homestead CZcams channel for canning content. She is a fountain of knowledge.
Two suggestions for any beginner canner. Start with an electric canner! Nesco is the least expensive and Presto is literally dummy proof. I started with the Nesco years ago and realized it is actually very easy to can. I have progressed to stovetop canning but still use my electric canners regularly. 2nd - find a Mennonite ir Amish community. You may think that there isn't one but look a little more. There has been some in my area for years and I never knew. I buy canning jars for $5-$8 a case! I look forward to seeing how you do. Good luck!!
make sure that the pasta sauce jars fit the regular canning lids. 99% of the time they do, but once in a while they don't and it seems like it's always a surprise at the wrong time. I also use some old mayo jars but definitely only for water bath. Save the very best "official" canning jars for pressure :) Ask around, people would love to get rid of jars without throwing them out. It's a win-win.
It's easy...I canned water my 1st time... when all sealed.. I moved pasta sauce, ugly chicken, potatoes...etc. I used reg. Qtrs for item with lots of liquid like soups, sauces...and widemouth for all others like meats.
Check with your local extension office and see if they offer hands-on canning classes.
No pressure. Canning is fun. I am glad to see you try.
Forjars lids are fabulous.
You will quickly get over your fear of canning but you should always respect your pressure canner. Canning is wonderful and fulfilling. And yes….you will need a lot of jars for a year’s supply of food. Also…look for jars at estate sales, your farmer/market bulletin. That is where I got most of mine.
Don’t be scared. It is not as hard as you think. I am new and just going crazy canning everything I can of the foods I eat. The main things I want is tomato products. So growing those right now. I would definately stock up on jars. I have found I want to use wide mouth more than regular.. I would start looking at thrift stores for a canner. I purchased a presto 23 quart pressure canner from Amazon and a used 16 quart one at a yard sale. You are doing great.
Check and see if there is a Dutch or Amish store near you. I just started canning recently. You can do it! I have been able to buy much of my canning supplies including jars for 8 dollars a box without lids and rings and the hard for me to find items like cook type surejel and many spices I could not find at my local stores. They didn't have the jelly jars but it is hard to find quarts for 8 bucks. Check around.
Start small and as you get more confident / competent, then go for more cans.
For the metal rack, just cut down cardboard boxes into trays for the jars.
You can do it, just have faith 🙂
I mostly buy wide mouth jars. However I do use regular mouth jars for milk and maybe some pasta that I have canned.
You can do it, I have confidence in you. When I first started to can I did not have alot of canning supplies. I had a case of Kerr Pint jars (large mouth) and a funnel that my mom bought at a rummage sale for me. I used a stock pot, a wooden Shish kabob Skewer to debubble and a pair of tongs to lift the jars out of the stock pot. That is all I had. Over the years I have accumulated alot more supplies. It takes time to accumulate supplies!
Thank you! I did do my first canning experience (just posted yesterday). Had a few bumpy moments but I did it!
@@JTFarmGirlLife Awesome. Glad to hear. It will get easier and easier the more you can. I am going to watch the video. Pinball sent me over to your channel, I am so glad he did. Love your channel. Have a blessed day.
That means so much to me! Thank you pinball!! And you, Patricia!
@patriciagale5047 Do you know which video? I e been trying to find it to thank him and not having luck! Someone thought he recommended me but was mistaken. Now that you’ve said it too I’m at least curious! Thanks!
@@JTFarmGirlLife Pinball Preparedness is the name of his channel. The video is Twelve Small Channels Every Pepper Needs To Watch
I have been buying large mouth pint canning jars at thrift stores for 49.cents a piece.
Lids , especially the rubber, can dry out over time. I usually scrape my finger nail across the rubber kind of semi hard and if ANY rubber flakes off, then don't use for canning❤
I was going to check them but wasn’t exactly sure what to check! Thank you!!
@JTFarmGirlLife well that's how I did it, not sure it's a real method or not. Just didn't want to waste a jar of canned food that didn't seal
@@BrendaJBarNett why waste the food if the canning lid didn't seal? Pop it in the fridge or the freezer(repackaged of course).
Once you get over your fear, you'll be unstoppable! Jams are a fast and easy starting point.
I tried the jelly’s from 100% store bought juices in diff flavors and they turned out great.
Ur comment about gradually buying supplies is how most of the people I’ve watched have started out.
Leisa at @SuttonsDaze is the bomb for SAFE caning 101. She will not show you how to can with an electric PC and I agree with her.
I have the Carey canner. You only can 5 quarts and 5-6 pints at a time which I find very manageable for me. Cost wise and time wise.
Good luck to you!!
I am rooting for you!!!
One of the first foods I ever canned were fresh peaches. To this day, NOTHING compares to the taste of fresh peaches especially when pulled out of my pantry on a wintery day. (I call them "Summer in a jar!!") You will learn to love what you take the time to can for your family.
You are on an adventure, remove the doubt and go for it. Get books from the library and check out home extension groups, your friends will also guide you and you will be flying high. Sanitation is probably one of your most important aspics so don't cut any corners. Enjoy the journey and keep on keeping on.
You can use frozen veggies and can them. And you can use frozen fruit for the jam and jelly! You don’t have to get all your jars at once. Continue what you’re doing and don’t overwhelm yourself or you want even start! (Ask me how I know 😅). The temp can go anywhere from around 40-75 degrees. Just so long as it’s dry and dark.
I agree with a previous comment ; check out Leisa at Suttons Daze. She is really good about explaining the canning process. Good Luck and Happy Canning!
Im on my second year of canning 😊 like you was a bit dubious to start but once i started its now easy to do. A good channel to watch is Suttons Daze she goes by the book has years of experience. I hope you do have a go, i started with tomato sauce, apple sauce, in the water bath canner. I now can with a pressure cooker and make alot of ugly chicken,beef. 😊😊😊
Rose Red Homestead is another excellent one to watch. She also goes by the book and explains step by step everything.
Just put sheets of card board down for now.
You can make your pantry cooler by shutting heating vents, or by make fake walls to block off the space.
I'd love see see your progress.
Just get started i was terrified 3 yrs ago. now i have a 🏡 full.
I don’t know why I’m so scared! I cook and bake just about anything!
Leisa at SuttonsDaze is the best at teaching you the right and safe way to can. Check her out she is amazing. FYI don't use those atlas jars for canning, not all glass is made the same
I just found your Channel today and yes I want to watch you
You can reuse the lids as long as you heat them in boiling water and water bath canning tomato sauces or pickles. Those seal will work just heat too a boil. I've been using those type lids for over 10 years.
Reuse cheese and dip jars for jellies jams and relishes and pickle. I buy my extra jars after Christmas because dollar General has the regular pints and quarts at 75% off. And I reuse my ice cream toppings jars and the lids for jellies and jams.
You will also want a ball canning book
PTB say 18mon on lids. Im using some 5yr old right now. Check them out. If good, try a few. If you are not sure about canning with them, use it on jars that you use in the fridge. Transitioning to jars for fridge storage--helps fruit & produce last longer. I usually glue the fridge lid & an old ring together so I can tell the difference if for canner or fridge.
Or use the questionable seal lids not for canning your dry good, flour, sugar, meals, pasta, rice, dehydrated foods, salt, baking soda. Use the plastic lids for salt and baking soda, as metal lids will corrode them. Just a suggestion. Glass is rodent and insect resistant.
You can do it . Just start a batch at a time. And prep all veggies the night before,I prep pickle slices & spears the in Casey's buckets and pickle relishes and soak them over night in salt water and ice. And if your in a tight budget hit goodwill for jars, canner,water bath canner ,funnel kit, ball canning book,spices,canning salt,75lbs.sugar at Wal-Mart's, certo jel for jams and jellies, u use Mrs Wages kosher dill mix,but I use my own spices for relishes and bread& butter pickles. I have a 1976 blue Ball canning book that's has everything too know I'm it from jar counts too veggie seeds needed and row lengths and 4 person servings . I also use my pressure cook for canning pints,1/2&1/4 pints. Because the large canner is hard too left . And mesh metal handled basket for dipping tomatoes and peaches easy slipping peels off. And 5 gallon buckets for cooling down them. I use wide mouth pints and 1/2 ,1/4 pints for all my meats because its person servings and jellies jams and apple butters. And use all your peels for jellies or apple cider vinegars.
You’ve got this; you’re going to have a great time learning!
When you do get a pressure canner be sure to get one sized properly for your cooking stove/burners - in terms of size and power requirements. (Needs to clear the hood in height, electric stoves can be under-powered for them, and glass top burners too small.) I’ve found stove manufacturers will tell you if your model is rated for any specific canner. For non-glass top electric stoves there are canner burners with sturdier supports you can get to help with the extra weight. These are things I didn’t know I needed to know.
The actual canning part is really just a checklist to keep things clean and safe. There are many videos with excellent content to help get you started.
I’ll be over here enjoying my third attempt at a gluten-free sourdough starter…seems promising. Got to keep learning!
Your lids will be fine. Anna In Ohio
I strongly recommend that you begin some canning projects now with some cost effective foods you can make using items pirchased frim tje grocery store. Cost effective being items you can make and can at the same-ish to less cost than what you can buy ready made from the grocery shelf. There are a lot of foods you can waterbath.
Pickled and marinated produce. Jams and jellies. Pineapple. At times items with some added citric acid. For these foods you will need sugar, may need vinegar, may need pectin (especially jelies), may need citric acid, may need lemon a d/ or lime juice.
Beginning now, you can get a better feel for how to set up and arrange your kitchen, the tools and equipment youll need (and also want), identifying that "soft candy" state without rotting berries in the box and bushles more waiting, and so on. You can also begin to find cheaper sources of items you want/ need 'cause Sure-Gel in the package in the box on the grocery shelf is expensive compared to a bigger bag on the grocery shelf let alone a bigger bag from say Amazon; 4 Tbs of pectin power is about 1 Sure Gel packet. It can also enable you to ide tify and build the spice and herb rack in terms of variety and also volume.
Thank you! That’s some excellent advice!
@@JTFarmGirlLife I will add that if you are using non-canning jars against the advice of the National Center for Canning and Preservation, use them for water bath canning as opposed to pressure canning; shorter duration canning if possible.
Good record keeping! Never give up!
Good job at least your trying. Keep going and have faith
This is wonderful. I will be thrilled to watch your journey. God bless
Thank you so much! Your comment means a lot!
Hi, same here. I bought my All American canner, but I also haven't started canning as yet, so I've subscribed, hoping to be inspired... I also save the pasta, mayo and cucumber jar bottles, but some have rusted lids, so I've to find new lids first... Our 1Litre canning jars are just too expensive here in South Africa, so repurposing the bottles I've saved will be the way to go for me too... 😄
There are so many wonderful, inspiring videos! Thanks for finding mine!
Go slow. The biggest thing I would recommend is to get your rotation labeling system down. Get a couple of black sharpies and a cheap or old roll of masking tape or some painters tape. You want something that doesn't stick very well. Label everything that goes in and out so you can tell how quickly you go through things.
Thanks!
Pickup case jars monthly. Adds up fast, do all year
You can do this. There are plenty of canning people out here that you can ask any question. Also, canning isn't just water bathing or pc. It also has to do with dry foods. Like postas, dried beans, baking supplies, and you can reuse the lids from the sauce jars for things like that. You just need them to keep your foods dry and bug resistant. Longger than a year you may want to look into vacuum sealing dried foods. Just jet use to doing things one day at a time. You will be very surprised in 5 years as to how far you have gotten. Good canning. God bless you.
Start small and easy with pressure canning. Broths are super easy and versatile and will help you build confidence
Thank you! That’s one reason why I feel the need to get “serious” - too much broth in the freezer!
I think you have plenty of jars to start. Start small and if you enjoy canning you can add as you find deals. I use glass jars (jelly, pickles, Spaghetti sauce) that have the pop button on the lids for jelly and jams or anything that is water bath canned. Those lids seal great, I have never had a fail with them, but I'm not sure they would be safe for pressure canning. Canning is not scary once you try it. Get a Ball Blue book for canning and follow the directions.
You don't need a water bath canner, any large pot will work, just has to be deep enough for at least an inch of water above the top of the jars. And you can put a folded dish towel in the bottom to place jars on if you don't have a rack that will fit the pot. Have fun. I would start with water bath canning and once you're comfortable with that go on to pressure canning. The thing to remember with pressure canning is follow the directions with your canner and I love my Ball Blue Book, it has lots of good general canning information and recipes.
another comment :) Do you have Amish stores around you? Sometimes ours (WNY) have jars for less and definitely lids for less. I bought some lids just before spring 2020 (!) and was glad of it. The latest ones have a very thick blue rubber as opposed to the thinner red traditional type. Both have worked well for me. I agree, when the thrift stores are selling jars for $1-2 apiece and you don't even know if they are the type from a craft store or are real canning jars, it's worth buying new. But, I still like to ask around; you never know who has a cellar full of jars they wish they could re-home. Also, your cellar looks great to me. Plenty of potential. Mine is underneath a 170 yo house and definitely not as modern, haha.
We have a couple Amish stores about an hour away but they don’t have much. Wish we did!
Everyone is scared at first.
Hamburger meat was the easiest thing to can and my first thing that I canned. It is the most used canned item that I have. It is basically quick meals.
I have so many quarts of it and don't like the texture it has once canned. I prefer to can chicken.
Just a suggestion for the shelves is that I used cardboard boxes to put over the shelves. It seemed to work well. Good luck, I enjoy canning as my relief. God bless
So excited to see your journey 🤗
Ball Blue book is a great resource. There is a section that takes you through each preserving method step by step. Also if you can find it (amazon had it a while ago} Is a book titled "So easy to preserve" produced by Georgia co operative extension. Both books will be of great use to you.
Start with water bath canning to get confidence then proceed to pressure canning.
Thank you!!
Enjoyed your video! I want to start a pantry stock up, but like you said I cannot afford to go out and buy everything! I will have to do container gardening. Which I am unsure if we will actually make anything!lol! I will be watching your videos! Ty for sharing
You can do this !!!! I’ll keep following to help you along !
Thank you!!
You have some great goals, and you can succeed. Go for it. Seals should be ok
Sometimes I find jars at yard sales etc. The jars can be cleaned. Sorting things out is a great start to your canning journey!
If buying used jars make sure you check rims for chips. Chips can keep them from sealing
New subbie..will go on thus journey with you. I would love to have your basement. ❤
Thank you! That’s so sweet! It’s one of my projects to clean/reorganize. Thanks for the sub!
Yes, add some lighting so that it's easier to see what you have or will have on your shelves. Make it so that you want to go down there instead of wanting to avoid it.
I have the presto precise electric canner with water bath and pressure canning settings. I love this canner. I also have an all american 921. I really like both my canners.
You may want to determine how many jars are needed for each recipe that you want to use and how many pints or quarts fit in your canner. 7 quarts fit into my small canner. I try to run it full. If you are putting that much time into canning something, it is best to run a full canner load.
We have the nesco canner electric ones they are great. I dont have the patience to stand in the kitchen all day to watch the canner so we got them we have 2 of them .
That’s awesome to hear because (spoiler alert) I just got one!
I have a presto digital electric canner,it I so easy to use! You can pressure can and water bath in it.
I just got a Nesco! Part of the reason I need to learn to can - too much broth in the freezer!
Also, to can anything with meat in it, you need to purchase a pressure canner.
I am so with you. I am afraid of Canning but only because I have a Canner and a glass cook stove. I even like you bought a Large Water Bath Canner, and haven't used it. I have bought some jars, and I did make Sauerkraut, but that didn't involve a canner. I have a hard time keeping the temp with my stove, but I have prepared dry goods. I only have a basement in a 1930 house which typically would be cool, but since Government took over and they run new Water lines and such, our Basement's flood. Crazy. Please keep doing what your doing.
I’ll do my best! Thanks! Maybe we can learn together!
I have canned on a Coleman stove. Your waterbath canning and *most* vegetables as long as you fill the fuel before you begin each load should be fine. DO NOT can inside. You want plenty of fresh air if you're using a camp stove. If you are canning meat, beans or corn, you would do better if you had a large tank with a hose & regulator as those have to be at pressure for well over an hour.
Get a good (Ball or Kerr) canning book so that you have reliable information and follow it!
Buy some jars. Add some every year. I probably have 1000 jars now. Bought 8 cases used them all we did tomatoes for 4 houses. You can google usda what ever you want to can. Full instructions. Don't try to do everything in one year. It's too expensive. I did pureed tomatoes, I season for sauce, or tomato soup.
I have a presto stove top pressure canner. My lawd that thing scared me. I ended up with a presto digital which removed all fears. Added a nesco digital pressure canner. After a year I am ready to dust off the old stove top one. If ya have a glass top stove look at weight limit and make sure it is suitable for canning. You can call your stove manufacturer to check!
Also watch out for scratching your glass top. Canners are heavy to move and sliding may scratch.
I watched RoseRed Homestead and her husband made an outside canning area with a propane camp stove surrounded with plywood (at a safe distance) for wind protection. I checked Amazon and bought a 1 burner. I need to get a big bottle of propane yet and want to try a reg stovetop canner. But I do have an insta pot max electric canner and two Nescos. Love both brands. So far I’ve just canned frozen veggies for the shelf life. Also bought a Food Saver vac sealer (with the jar attachment). Did lots of dry goods like pastas, rice, etc in jars and used the bags to vac seal flour and sugar (left in their original packages but froze first to kill any creepies) and stored in food grade buckets with the screw on/off lids.
Once u start u’ll love it and want to graduate up to the big boy stove top canners.
Try posting on your face book page - someone might have some jars they are getting rid of. I know I have a lot extra . Not sure where your located.
I might just do that! I forgot my mom had some from the freezer jam I made last year. I’m just stunned even the resale stores around here are charging close to what new jars cost so I might as well get new with lids and rings with them!
Have regular but trying to find wide mouth is harder to find 🤷🏼♀️🤷🏼♀️
I feel the same about pressure canning, yet I want to do things that have to be pressure canned so I am going to get with a friend who does it up at our 8,600’ altitude, and compare with University of Colorado high altitude corrections. It has become important to me because of the inflation having gone crazy and we like prime quality meats and certain ones. So, want to purchase at today’s prices in case it goes even more out of sight with price increases or is even difficult to obtain. I am willing to eat less, but I am not willing to become vegan or even vegetarian. I want to make my spaghetti sauce, and some things like that and have them on a shelf instead of in my freezer. I can make a little more of these things and thus only make the food one time. The idea of having it on the shelf, just open and heat up is really a wonderful idea in my advanced senior status. There are days when I work in my green house or yard and do not feel like preparing a meal. And reduction of freezers is a good idea for cutting back on our power bill. Sitting preserved on a shelf just waiting to be eaten is a pretty nice idea, What I call a win-win situation. So, join with me and learn how to do it, too. We will do a great job! And, if you fill up those shelves you will be a winner…..do not be afraid of failing., YOU CAN DO IT!
You can too!!
New lids are BPA free. Would probably spend the $ for new lids.
I got my electric canner new on marketplace for 100.
Hi, another great channel to learn canning from is Homesteading Family. Carolyn is a very thorough teacher. Check her out. Havefun.
Do you have to cook the meat before you can it ? I think I'm just afraid to get someone sick .
From what I’ve been reading yes, you need to cook it before you can it. BUT I have no experience so I’d ask someone else!
No, you can pressure can raw meat. Rule 1. cold meat into cold jars into cold canner. If you want, you can brown the meat first, it just looks better. But never put hot meat into cold jars into a hot canner.
Leisa at Sutton Daze is the queen of canning. Check her out. She has great step by step tutorials, including meat. Ugly chicken is her thing.
Go to garage sales
Don't be so hard on yourself! If a project fails, try again. We learn from making mistakes & fail attempts! I'm a little scared about canning too & also slowly gathering all supplies needed. But I'm also excited to be more self-sufficient & provide homemade goodies to my family. It is better to do things messy than to not even try! You Got This! I Got This! We Got This! 🫶🏿🦋