Home canning is an almost lost art that our grandparents used to practice a lot to store food during the winter. With the development of the food trade and the emancipation of women, canning at home was no longer a necessity, so it was still something that people in the past used to do. Today, when we have the knowledge of how to survive natural disasters and catastrophic situations, the trend of canning at home began to grow again.
Of course, you can always go and buy your cans directly in the store, but they will not be as tasty as when you prepare them. After all, it’s a fun and educational activity, and you should try at least once.
The canning of several foods is one of the best ways to extend its shelf life without altering the taste or texture too much. In this way, your pantry will have variety and, in the event of a major disaster, you will be able to eat good food for a longer period of time. It also has the main advantage of knowing exactly what they contain and how they were conserved.
In general, there are two main methods for packaging food: with boiling water or under pressure. The method that requires boiling water is a bit simpler (as far as equipment is concerned) and is more efficient with acidic foods such as fruits, tomatoes, vegetables that are combined with vinegar or lemon juice.
Pressure canning is more for foods with low acidity such as meats and most vegetables. This method requires specialized equipment, such as a special canning device under pressure, to ensure that the bacteria are completely eliminated. Both methods use heat to prepare the cans and create an airtight seal that does not allow bacteria or other agents to spoil the food inside.
Now that we have discussed the basics of home canning, it is time to see some canning recipes at home and the ingredients needed to make them. This way, your pantry will be ready and you will not have to worry too much about the food if a major disaster occurs.
Recipes for canning vegetables at home.
Vegetables are an important part of our diet and are among the first to spoil after they are harvested, so canning is the ideal method to prolong their shelf life.
This is a low difficulty recipe and if you are a beginner in the art of canning, you should start with it. Green beans are a surprising source of vitamins and nutrients, and having access to them at stressful times (or during the winter) can be a real advantage. For this recipe, it is recommended to use pressure packaging because botulism can be a risk.
The first step With this recipe he is procuring the beans.
If you have some in your backyard, you should pick them up in the morning, this way they are crisp and pleasant. Be sure to choose the pods that look fresh and tender. If you buy them at the market or at the local store, choose only those that look fresh.
the second step is to gather the rest of the ingredients and elements that you will need:
- pressure canner – the device used to actually can the beans;
- jars of preserves or other glass containers in which you want to store the beans (glass is the best packaging material);
- Engage seals and rings to make sure containers are completely airtight;
- pitcher elevator
- canning funnel
- prepare with a few bowls and a few large spoons, since you will need to transfer the beans;
- Large pot or bleach.
The final and optional ingredient for this recipe is salt for canning.
Third step: prepare the recipe.
Start by breaking the ends and washing the beans well with cold water and cut them into smaller pieces so they fit better in the jars. You can also leave them complete, but make sure they fit in the recipients.
If you want your beans to taste better, you should add 1 teaspoon of salt per liter in each jar. Next, you should boil the beans for about 5 minutes before packing them in the jars. Be sure to add the beans just when the water starts to boil and not before. This will keep them crisp and safe.
When the 5 minutes have passed, remove the beans from the water with a large spoon and insert them into the jars. Add clean boiling water just to cover the beans and leave about 1 inch between the water and the lid. Add the caps and then load them into the pressure canner. Follow the instructions of your packer and make sure that you have airtight containers at the end.
That’s all with green beans! As soon as the process is finished, you can save them for when you need them. Remember, the shelf of life is about a year, so do not forget to turn the jars.
Peppers are a real pleasure of summer, but unfortunately tend to spoil very quickly. This recipe gives you the opportunity to have fresh peppers in vinegar for about a year. Using the amounts mentioned here, it will produce approximately 8 half-liter jars each.
The first step It is to gather the necessary ingredients:
- about 3 or 4 kg of peppers;
- salt used for canning;
- as much fresh water as necessary;
- ten cups of white vinegar;
- Four tablespoons of sugar;
- 2 tablespoons grated horseradish;
- 2 cloves of garlic
the second step It is to prepare the peppers the day before you go to power.
For this, you must first wash them and place them in a large container to dry. After this, you have to take each pepper and cut two small slits and then put it back in the bowl. For the next step, you will have to cover them with 4 liters of salt water (dissolve 16 cups before adding the water in the container) and leave the mixture to rest for approximately 12 to 18 hours.
The third step: prepare the recipe.
Place the jars and lids gently in hot water (82 ° C) until they are completely covered. Keep them warm until you are ready to use them.
Remove the peppers from the salt water and rinse them well. Let them dry in a large container.
Separately, in a large skillet, combine half a liter of water with vinegar, sugar, garlic and horseradish and heat until the mixture begins to boil. When the boil starts, reduce the heat and keep it on the fire for about 15 minutes; When the boiling stops, remove the cloves of garlic.
Let’s go back to the peppers and the jars now. Remove the jars from the water carefully (they are supposed to be hot) and add peppers in them. Be sure to leave at least 3 quarters of an inch in the lid. Cover the peppers in the jar with the hot vinegar mixture and leave half an inch of space on the lid.
Now is the time of the sealing process, so be sure to clean the edge of any food or water and place the lid on the jar. After everything is in place, make sure the lid is completely sealed. Once the bottle is completely filled and sealed, you must put it back in hot water. Be sure to place it on the rack so that the bottom of the jar does not come into direct contact with the heat source.
Repeat the same process for the rest of the jars and when everything is ready and all the jars are covered by water (at least one inch), cover the main container and let the water reach the boiling temperature. Keep the temperature for about 15 to 20 minutes.
Once the boiling time has ended, remove the jars and allow them to cool uninterrupted for approximately 24 hours. After this, check the covers and, if everything is in order, store them in a cool and dark place.
Potatoes are full of nutrients and vitamins and can provide the feeling of fullness quite quickly due to its high fiber content. This makes them an important part of many people’s diets, which explains the desire to have them in their survival pantry. If you store them in a dry and dark place, they have a pretty nice shelf life, but they are also delicious in the canned form.
The best potatoes for canning are the smallest, smooth and without spots, which do not have green spots on them. Green usually appears after they sit for a while in the sun.
The first step Once you have chosen the potatoes, you are actually preparing them for canning. This means washing and peeling their skins. It is assumed that the small must be whole canned and those that are medium to large must be cut in halves or quarters. Once you have finished preparing them, be sure to place them in a large stainless steel bowl and cover them with cold water to prevent them from browning.
the second step Actually it is canning potatoes. For this you will need a pressure packer because they are low acid vegetables. First wash the jars thoroughly and put them in hot water together with the lids. Make sure you keep them warm until you use them.
Get a big pot and put all the potatoes in it. Cover with fresh water and put the pot on the fire until the water starts to boil. Let the pot heat for about 10 minutes (less if the potatoes are small or cut into quarters), but make sure the potatoes do not soften. When the time runs out, drain the water and place the potatoes in jars.
Be sure to leave an inch on the lid and add 1 teaspoon of salt for each liter in each jar. Add boiling water over the potatoes, still keeping that inch on top. When you finish the entire process, put the covers in place.
The third step is to place the bottles in the canner and follow the instructions provided by the producer. After everything is ready, remove the jars from the container and let them cool in a cold, dark place.
Recipes for fruit preserves at home.
Fruits are also an important part of our diet, as they are rich in fructose, fibers, vitamins and other important nutrients. Therefore, if you can not imagine life without fruits, it is important to include them in your canning activities. After a great global disaster, it will be difficult to find some fruits in nature, so these cans can be your only salvation.
Apples in a jar
You may never have thought about actually canning apples, but if you want to keep them fresh and keep their fantastic flavor for longer, canning is the best method. For this recipe you will need the following ingredients:
- Around 6 pounds. of different types of apple;
- Sugar (3 quarters of a cup);
- 1 tablespoon of ground ginger and 1 tablespoon of cinnamon;
- half a spoonful of nutmeg (freshly grated);
- 1 quarter of a tablespoon of ground cloves;
- Two tablespoons of citric acid.
The first step It is processing the apples for canning. This means washing them thoroughly and removing the core. You will stay with a container full of apples cut into large pieces. Take these pieces and destroy them using a food processor or a manual grater (this means more work on your side). After this, place the resulting product in a colander that was previously lined with a clean cotton towel and placed over a large bowl.
Once the crushed apples are placed in the colander, add a quarter cup of sugar and all the spices and mix everything with your hands. Now gather the towel and gently squeeze the apples until they leave most of their juice in the roar of the cup.
Place the resulting juice over the fire in a large pot and add the remaining sugar. When the juice is ready to boil, add the apples and boil for about 3 minutes. Stop the fire and place the pot in a safe place to cool down.
the second step is to fill the jars with the mixture that we have just prepared. Put half a teaspoon of citric acid in each jar and add the mixture. Be sure to remove air pockets and / or bubbles and leave at least half an inch of space in the lid. After all the jars have been packed, clean the edges and place the lids on top.
The third step It’s the water bath. Place the jars in a large container, in a rack, and cover them with water. Boil them for about 25 minutes. When the time is up, remove the jars from the racks and let them cool for 2 hours in a dark, cool place.
These apples are perfect for cakes and other apple candies. During the long, cold winter, you are going to congratulate yourself on this incredible idea.
Who does not want to enjoy cherries all year? If you put this in your pantry, you can really indulge yourself with a sweet and delicious desert, even if the world we know has come to an end. For this procedure you will need the following ingredients:
- 1 kg of large cherries with their bones removed;
- 2 cups of white sugar;
- juice of a medium lemon;
- 1 tablespoon of almond extract;
- 1 tablespoon of salt;
- 1 tablespoon of almond extract;
- One and a half cups of clean water
Put a medium saucepan over high heat and add a quarter cup of water and salt. Let the water and salt boil until the salt dissolves and then remove from the heat. Let cool about 10 minutes. Meanwhile, put the cherries in a ceramic bowl (must be resistant to moisture) and cover them with the water you just finished preparing. Put in the fridge and leave it overnight.
The next day, drain the cherries and rinse them with fresh cold water and place them in a clean container. In another casserole, combine the lemon juice, the rest of the water and the sugar and leave it on the fire until it boils stirring regularly until the sugar dissolves. Once the sugar is completely dissolved, stop the fire and add the almond extract. Put this whole mixture on the cherries and let it cool in a dark place. After they have cooled, put them in the refrigerator for another night.
The next day, place the cherries in sterilized jars and use a pressure vessel to seal the jars. Follow the recommendations you received from the producer.
Pears in the can
Well, if you’re going to make apples, why not add some pears to the mix? Its fantastic taste will impress your taste buds in a pleasant way when you reach some mid-winter delicacies. You will need the following ingredients in addition to the pears:
- Two cups of sugar and six cups of water.
- two cinnamon sticks and a quarter teaspoon ground cinnamon
- a teaspoon of nutmeg
- two anis stars
If you have a pear tree in your backyard, then use the pears there, otherwise, choose the best fruits from the local market. Make sure everyone is mature and hard. After obtaining the desired amount of pears, start the processing step. First, peel the pears and remove the cores. Place the pear slices in a large, clean container for further processing.
Separately, in a saucepan, add the water, nutmeg, cinnamon, sugar, anise, and put it over the fire. Stir continuously until the sugar dissolves completely. Meanwhile, sterilize your jars and lids by submerging them in hot water before packing the pears.
After this, fill them with cut pears (halves or quarters) making sure to leave 1 inch of space on the lid. When the jars are full, use a ladle to fill the jars with the hot syrup that you cooked in the saucepan. The syrup should cover the pears and still leave some space in the lid. If you see that the syrup is running low, you can add half a cup of hot water and stir until it is included in the composition.
Once you have finished adding the syrup to all the jars, clean all edges carefully and place the lids in place. After this, lower the jars in the packer (in the racks) and cover them with water. Put everything on the fire and let it boil. You should keep them in boiling water for about 20 minutes.
After the boiling is over, remove the jars from the water and allow them to cool uninterrupted for approximately 24 hours. Store the jars in a dark and cool place.
Recipes for canning meat at home.
Believe it or not, meat can also be canned at home in safe conditions. This is a good complement to your survival pantry, as you will definitely need some good sources of protein in case of a major disaster. The only thing to remember when preserving meat is that you should always use a pressure packer to make sure everything is airtight and free of dangerous germs.
Chicken in a tin
Because it is one of the most consumed types of meat in the world, chicken is the first on our list. This recipe is ideal for soups or stews without having to prepare the chicken in advance. Any part of the chicken can be canned and you choose if you prefer it with or without bones. To prepare the meat, simply separate it in the joints and remove the skin (if you prefer). Also, get rid of it if you prefer.
Meanwhile, put the jars in a hot water bath (82 ° C) and keep them at this temperature until the chicken is ready to be placed in jars. You can place approximately 6 or 7 sticks in a jar (or approximately 5 or 6 thighs) according to the size of the chicken and its jars.
You can add hot water or broth in the jars, but you can also leave the jars without liquid. The chicken will leave its own liquid during the preparation. If you add liquid, make sure there are no air bubbles trapped inside by shaking the liquid with a small spatula.
The last step is to clean the edges of the jars and place the lids in place. Add the jars in the canner and follow the instructions. Once the entire process is complete, leave the bottles at rest for approximately 24 hours.
You must have bought at least once in your life a can of tuna from the local store. Now, what would it be like if you just went to the pantry and picked up a can of fish made by you? The recipe is easy and does not require too much work. You will only need a pressure canner, jars and the main ingredient: fish.
First, start by sterilizing the jars by submerging them and the lids in hot water. The next step is a little messy and requires a bit of effort, but it’s definitely worth it. You have to clean the fish and remove the tail, head, scales and fins and then cut it in its length. Of course, you can buy the fish already cleaned and cut, but it is always better if you use freshly caught fish (preferably you).
When the fish is completely cleaned and cut, prepare a salty solution of water and salt (1 cup of salt for 1 gallon of water); the solution must cover the fish. Let soak for about an hour. Meanwhile, you can start heating the water in the canned food according to the instructions provided by the manufacturer.
Remove the fish and wring it out well using a large colander and then place the pieces in jars making sure there is 1 inch of space in the lid. This recipe does not require any liquid to be added to the jars, so simply add the caps after having cleaned the tires.
Place the jars in the canner and process them for approximately one hour and 40 minutes at 10 pounds of pressure. At the end, the jars will be removed from the canner and they should rest in a dark, cool place for approximately 24 hours.
As you can see, there are a lot of canned homemade recipes and you only need to invest a small amount of your time and a little effort to enrich the contents of your survival pantry. You will be grateful to have the brilliant idea of canning various types of food in case something happens to the world as we know it.
CONSERVATION OF FOOD