Busy Busy Busy

It's the busy time of year when there's lots of produce to be dealt with.  This weekend I canned salmon, pickled bean, asparagus and carrots, and deydrated bananas (yum).  Here's a few pics.

This is pink salmon.  Hubby absconded with a jar already for his fishing buddy.  I told him, this is why I can foods.  Because in the winter when pink salmon costs a fortune in the store, I'll have home-canned delicious salmon that cost a fraction of store-bought.  And it will taste better.

This is a "before" shot of the last of the salmon.

I also laid in a supply of Campbell's Low-Salt Ready-to-Serve soups on sale 65% off.  One can is a meal for two and no extra water is needed (although it does want salt). 

I've got more canning to do; I'm happy to report that Miss Deadbeat refuses to eat home-canned food 'cause it might poison her.  I'm not going to tell her differently.

Butter is on sale this week, so I'm hoping to make clarified butter and can it.  Jackie Clay's canning book has a recipe with instructions on how long to process (60 minutes in hot water bath).  Yay!  Unfortunately, this book is not available from Amazon right now.  Go to Backwoods Home Magazine's website to get her book, Growing and Canning Your Own Food.

Hubby still is not on board with prepping, but I believing canning is a great strategy to keep him from giving away too much stuff. 

Jiggle Jiggle

I decided to use my new (to me) canner to jar up some chicken breasts.  It was a nice find that I got at the second hand joint, and after initial testing it worked well.  However, today was the day to put it to the real test.

And the first test was of my temper, as the rack had completely disappeared.  I have my suspicions as to who and why (hubby was eyeing up the rack and asking me if I really needed it, so I think it is now part of some "man" project).  I had to improvise a rack from the bottom of a spring-pan that had lost its sides.  We punched a bunch of more-or-less evenly spaced holes through it, hammered back the edges of the holes, and it seems to be working just fine.  Strictly speaking, hubby did the hole punching.  He feels that any job that involves smashing things with a hammer is his job.  He's also ready to volunteer to blow things up too :)

This old canner (the manual was dated 1951) holds about 5 1-pint (500 mL) jars, unlike my new canner which will hold quart (litre) jars.  I was able to put about 3 to 3-1/2 chicken breasts in each jar.  I have to say that I was amazed at how much the chicken breasts squished down.  It was also kind of disgusting, and I kept washing my hands because of the sheer gross factor.  Eww!

So I'm enjoying the jiggle of the weight on the canner, and waiting for the  timer to signal 75 minutes have passed.  It's such a friendly sound, and takes me back to my childhood...

Food, Canning and Other Ruminations

Recently, I was at the second hand emporium and I came across a great find, a pressure canner with all the bits and pieces intact, including a new (still in the package) gasket and a replacement safety valve.  Wow!  I immediately bought it even though hubby complained that I already had one.  If one is good, two is great.

Today, I tested it to make sure that the gasket made a good fit, and to determine what heat level I need to put the burner at once I have pressure up.  I am pleased to report that it worked well, and being one of the weight style canners, I didn't have to worry about getting a gauge calibrated.

I have been reading up on canning things I've never tried canning before, such as bread, cake or butter.  Yes, I know that the experts say don't do it.  For example, at the University of Georgia, some experts did a study on canning cake.  They took some bacteria that they knew isn't killed by high temperatures, deliberately introduced it to the cake batter, baked and sealed it, unsealed and tested it.  The report does not actually state that the cake was subsequently processed in a pressure canner.  Naturally, the heat-resistant bacteria survived the experience. 

And yet, you can buy canned bread!

Similarly, the experts advise against canning butter because of botulism.  For example, you can read the material from the National Center for Home Food Preservation, University of Georgia on this topic.  However, they do not address the matter of those who recommend processing the canned butter in a pressure canner with the same directions one would use for any fatty meat/fish product.  No actual research has been done on canning butter.



So, what it boils down to is that you have to decide whether or not you will take a chance with these canning practices, keeping in mind that some botulism cases have actually been caused by commercially canned goods.  Back in the day, people were aware that there were dangers inherent in the canning process.  Nevertheless, before the advent of electricity and freezers, it was the best method available for storing foods.  So, people took their chances.

Before canning, a lot of the methods of storing foods over the winter involved caching food in a cellar, or a hole in the ground, or a cave, or an unheated building.  A lot of this food suffered from the depredations of rodents, who not only nibbled on the foods, but left behind disease-ridden calling cards, and fleas (which also carried diseases).  They frequently didn't have clean water to drink, and didn't know why they got sick.

We do know about these disease vectors, and so we can work to overcome them, but the bottom line is, life is not really safe.

My personal take?  I think I'm going to try pressure canning butter like it was a nice fatty bit of meat, 75 minutes per pint, 90 minutes per quart at 10 lbs pressure.  Update:  After reading this post by Bonny of Opportunity Farm on Safe Survival Canning over at the Survivalist Blog.net, I'll only try canning stuff that I know is tested.  Like most, I have an aversion to dying, or seeing someone I love die.  After all, preparedness is all about 'better safe than sorry', isn't it.

Update:  May 2011 - after doing more research, I'm looking into making and storing ghee.  Once the milk solids have been removed from butter, clarified butter or ghee, can be stored for a significantly longer time.  Check out this article here (a .doc file). 

But I'm also still going to look at getting in some commercially canned butter or butter powder:















Or butter powder:

Non-Electric Lifestyle

I was reading Wendy's post over at Surviving the Suburbs about giving up her dishwasher to save electricity and become more eco-friendly, and it struck me that we all have our little guilty electric pleasures that will be hard to give up.  I'm sitting here listening to my electric coffeemaker gurgling on the kitchen counter, and wondering how long I would need to pedal a bicycle generator to get my morning cup of joe.

There are so many things that we North Americans take for granted, and just never consider how difficult it would be if the lights went out for a very long time.  Growing up, we didn't have an electric coffeemaker.  Mom made it on top of the stove using a percolator; it went camping with us and made coffee just as happily on the camp stove as it did on the electric stove at home.

Many of my relatives had large kitchens with both electric and wood-burning cook stoves in them.  One of my aunts had an oil-burning cook stove for use in the winter.  One thing I remember vividly is watching my granny stick her hand into the over to gauge the heat and whether it was hot enough to stick a tray of cookies in.  I wouldn't have a clue what felt hot enough.  Mom's stove had a thermometer on the front of the oven door.

We've probably all seen those camping gadgets for making toast or popcorn, but these are not new inventions.  There was a time when these are what people used.  I remember sitting in front of the fire with a wire basket on a long handle full of popcorn kernels and watching them pop.  I grew up with all those non-electric tools, although I will admit that when dad came home with that first electric coffee maker when I was in high school, that produced genuine excitement.  With that baby in the house, my first major addiction was born.  Mmmm, coffee! 

Nevertheless, when I look at a lot of food storage sites, and prepper sites, even though we all talk (and write) about preparing for a time when there might not be electricity, we all have all kinds of electric gadgets for prepping with.  Now that's ironic.  M.D. Creekmore addressed the same issue in a recent post, 4 Unique Ways to Preserve Food.  Honestly, I read a post from someone who is using an electric pressure cooker to can small batches!

This has driven me to an obsessive search for all those old-fashioned non-electric tools that my mother used to use.   Amazon has an amazing selection of these products, and the prices are not bad at all: 

Canning

A few weeks ago, I was reading Kellene Bishop's Preparedness Pro blog and she had posted about reusable canning lids.  A number of readers commented on the lids, and I recommend that you check out the blog, AND the comments.   Initially, when I saw these re-usable lids, I was all enthused, and thought I would like to have some.  This seems like it might be a useful item to have on hand.

However, I'm put in mind of a few recent blogs I read that asked if you are going broke prepping.  It seems like there's always someone coming up with some new "must-have" preparedness product, and people flock to purchase them, which is fine if you have the money to spend. 
However, for those of us on a budget, these new "must-haves" can be depressing to contemplate. 

I reuse my metal ones.  And I can pick them up at the dollar store very economically.  For the price of one flat's worth of re-usable plastic lids and rubbers, I can pick up 10 or more packs of the tin lids.  If you carefully inspect a used tin lid, you can readily tell when the sealing material is gone and not suitable for reuse.  And even a new lid can fail to seal, which is why we test the seal after cooling. 

So, while I think it would be wonderful to have the plastic re-usable lids, I believe that I will stock up on the tin lids.