Ask Granny... Vacuum Seal vs. Canning and Pressure Cooker vs. Pressure Canner

Q. I have the system that sucks air out of mason jar using a seal-a-meal. Does the water or canning process not only take the air out but sterilize the product? What I am asking is why can't you use just the seal a meal product that goes on mason jars and suck the air out?

A. Vacuum packaging or sealing and canning cannot be considered the same. Both the preservation methods involve the sealing of food in a container, but in canning the food that is sealed is heat-sterilized, which kills microorganisms. This is why there is no need to store canned food in the fridge. In the case of vacuum packaging, the food present inside the container is not sterile and microorganisms in the food are still present. But due to the removal of air from the storage container, the vacuum packaged food will stay fresh for a longer time in the fridge or freezer.

Q. What’s the difference between a pressure cooker and a pressure canner?

A. According to USDA, a pressure canner must be able to hold at least 4 quart jars, and have a gauge or weight to allow you to measure 5, 10, and 15 lbs. pressure. A pressure cooker is usually smaller and only has one pressure weight built in. You can cook in a pressure canner as well as can… but you can’t can in a pressure cooker.

Ask Granny... Dry Beans, Pressure Canners, Hot Plates, Pectin, Removing Rings, Reusing Lids

(This is really MY very own Granny Smith!)

Q. I can’t seem to get a handle on cooking dry beans…cook them before pressure cooking? or do not cook? ~ SS

A. The "canning experts" recommend soaking and partially cooking dry beans before canning. Some folks can them dry... for quarts use a cup of beans, for pints, used a half cup of beans... fill the jars with boiling water... add salt, other seasonings and veggies or meats, put hot, sterilized lids on and pressure can at 10 lbs. pressure for 75 minutes for pints, 90 minutes for quarts. (the lbs. pressure and times are the same as for canning soaked and pre-cooked beans) ~CG

Q. I am considering getting a pressure canner. I have never used one before. What is a good one to get? ~ MJ

A. My personal opinion is get the best you can afford, a pressure canner is an investment that will last for many years. I really like my All-American pressure canner (they come in several sizes). It's easy to use, has no gasket to ever have to replace, has both a weighted gauge and a dial gauge, heats and comes up to pressure quickly, and is a real work horse. It is, however, expensive ($200-$400) and is definitely an investment that will last a lifetime and probably the lifetimes of several generations. A less expensive, but still great canner, is the Presto (16 qt. or 23 qt.) which is less than half the cost of the All-American. It DOES have a rubber gasket that will need to be replaced every few years. But it's a good pressure canner. ~CG

Q. Can you use an electric hot plate to pressure can? ~KD

A. In short, yes... but don't make the mistake I did by purchasing an inexpensive hot plate... get a good one... the one I bought wouldn't heat up enough to EVER bring the water to a boil in my canner. I have no recommendations as to brand since I gave up on the hot plate idea after my "cheap hot plate" experience (it was a $29 Black and Decker) ~CG

Q. Is it possible to substitute powdered pectin for liquid pectin? ~SH

A. Yes!

1 Tbsp liquid pectin = 2 tsp powdered pectin.

Mix 1 package powdered pectin in 1/2 cup water and boil for 1 minute. Pour into a measuring cup and add enough water to make 1 cup. Use as you would liquid pectin. ~CG

Q. After I am finished canning am I supposed to remove the rings from the jars? and why or why not? ~JR

A. Yes, you should remove the rings after about 24-48 hours and before you store your filled jars, for several reasons... first, during the canning process, a vacuum is created, causing the jars to seal... during the process air is "burped" out of the jar and sometimes a bit of food or liquid "burps" out with the air and can become trapped underneath the ring and cause rust, lids that are difficult to remove, or spoilage. Also, if (heaven forbid!)  your jar lids come unsealed after they are stored... leaving the lids on can make it more difficult to spot an unsealed lid and if spoilage occurs, can even cause jars to break from the swelling of the spoiled food... if just the flat part of the lid is on the jar and it comes unsealed or the food inside spoils, the lid will just pop off... a much easier mess to clean up than broken glass mixed with smelly, spoiled food. ~CG

Q. I have friends who re-use their canning lids. I didn't know that they could or should be re-used. Can they be reused ~AL

A. It's not recommended to reuse the flat part of canning lids, they're made for single-use only (you can reuse the rings over and over again)... I personally never reuse lids, it's just not worth the chance you take with all the work you put into preserving food... some folks do it and have no problems... I won't take that chance myself. ~CG

Ask Granny... Canning Meat, Regulating Pressure, Stacking Jars

I'ma try this once a week... hopefully every Friday... I'll choose a few questions from Canning Granny on Facebook that I feel would be helpful to pretty much anyone who cans... and answer them here.

Q. I have a lot of chicken in my freezer. I would like to try to can it. I have never canned meat before and would love to try it. I only have a water bath. ~~MJ

A. Chicken, or any other meat for that matter, must be canned in a pressure canner. Most meats, or recipes with meat in them, are canned at 10 pounds pressure for 90 minutes for quarts, 75 minutes for pints (unless you are at higher elevations... also, seafood is canned for a longer time than other meats).

CG

Q. I got a new 23 qt canner with the gauge. Right now I am making veggie soup and can't keep it at 10 lbs. If it
s over some is that ok? If it's under a little do I really have to start all over with my time? ~~BL

A. If your canner gauge goes a bit over the recommended pressure, it won't hurt anything. If it drops below the recommended pressure, yes indeed, you must start over with your time... bummer, huh? Once you know your canner AND your stove and their interaction, it'll get much easier to regulate the pressure.

CG

Q. I've always been told not to stack jars, it could break the seal. I see lots of pictures of jars being stacked. So which is correct? ~~AO

A. You shouldn't stack jars directly on top of each other... HOWEVER, if you put a piece of cardboard or something between the stacks so they're not directly on top of each other, it's perfectly safe... or if your jars are in boxes, it's safe to stack the boxes on top of each other.

CG

Canning Beef in Broth

I must apologize that it has been several weeks since I've written a post... between Christmas, the flu (Ugghhh!!!), and some projects around the homestead, I've been a slacker here on the blog and I beg your pardon!

I recently found boneless beef roast on sale at an excellent price, and decided I'd buy some and can it up... in chunks for stews and soups later.

First thing I did was cut it up in chunks... maybe 1 to 1-1/2 inch pieces...

I filled hot, sterilized wide mouth quart jars (and a couple of pint and a half jars) loosely with the chunks of beef (raw packed), leaving a generous one inch headspace.

Next I ladled hot beef broth in each jar (I used storebought broth this time, you could use homemade, or even bouillon and water, or just water) leaving a one inch headspace. I ran a plastic chopstick (plastic knife or a tool made especially for removing air bubbles will work as well) between the inside of the jar and the meat to get rid of any air pockets, and added more broth as necessary to adjust headspace.

 I heated my lids in a pot of water, simmering for 10 minutes or so... I used a damp cloth to wipe the jar rims, then tightened the hot lids on the jars to fingertip tightness.

I processed the jars of beef in my pressure canner at 10 pounds of pressure for 90 minutes (pints would be 75 minutes). After processing, I let the pressure in my canner drop to ZERO on its own with no help, don't rush it. Then removed the jars using my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING of each successfully sealed jar! Love the PING!

This method can also be used for canning venison, moose, elk, antelope, etc.

One of my favorite ways to use beef in broth is to open the jar, pour it into a saucepan, thicken the broth with a little corn starch or flour to make a nice gravy, and serve over homemade egg noodles... a quick, delicious meal that makes you wanna slap yo' Granny!!!!

We'll Just Come to Your Boat, Noah

For in the days before the flood, people were eating and drinking, marrying and giving in marriage, up to the day Noah entered the ark; Matthew 24:38

Don't worry, folks, I'm not gonna preach a sermon... well, maybe I am... at least a little... and whether you are a Bible believer or not... you might get a little sumpthin sumpthin out of this little analogy...

This thought has been weighing heavily on my mind... "I've been feeling a little Noah-esque lately." (sometimes I feel a little "Chicken Little" or "Little Red Hen" as well)... but let's get back to Noah...

Good ol' Noah... he could see the winds of change coming way before it started gettin' cloudy (honestly, unlike Noah, the clouds had already begun rolling in a little before I could see, so Noah had a "one up" on me!)

Noah noticed that the world was gettin' ready to experience some serious changes... the weather was gettin' crazy... there were earthquakes where there never had been earthquakes before, mega-storms, sinkholes, animals dying for no apparent reason... the people around him were busy busy busy... having a good time... spending money like it was going out of style, without a thought about what might happen tomorrow... doctors were prescribing all sorts of medication so these busy people could cope with their super busy, speed-of-light lives.

When Noah tried to talk to his friends and family, they didn't want to hear it... they preferred to talk about the latest "Dancing With the Stars" show, or which celebrity just got married for the umpteenth time... They patted Noah on the head, and said, "Dear, sweet Noah... why are you so concerned? Life is good... live it up."

So Noah began to prepare for the days ahead... he learned to can, he learned to dehydrate food, he started saving seeds for planting... he began stockpiling food... and natural medicines (he could so clearly see that the current medical community didn't want to heal, they only wanted the people dependent on their newest medicines)... and he set about finding a way to make his family safe and secure... he started building an ark! An ARK?

"Oh, dear, sweet man... it's never rained before, there's not a cloud in the sky... why would you want to build an ark? Besides, we have police officers and firemen and Homeland Security to keep us safe, you don't have to take this on yourself... we have people for that. And why would you want to stock up all this food and medicine? Why do you think we have markets? and doctors? Silly man."

Noah shook his head and quietly continued his preparations... he tried to teach his friends and family some of the skills he was learning, but they wanted no part of it... they were busy with soccer and work and church, they had no time for these archaic skills... they could much more easily stop off at a drive-through on their way between ballgames and church services. They were polite to Noah when he offered... but their eyes sort of glazed over and inside they chuckled a bit at Noah and his old-fashioned ideas.

A hundred or so years later, the clouds began to form in the sky... and Noah's family and friends said to each other... "Hmmm... Noah may just have something here... but no, it can't be true, it's never happened before, it won't happen... and if it does, we have people who take care of those things... we have a king... he will keep us safe from harm... let's enjoy ourselves and our possessions... and maybe go shopping..."

Ten years later, Noah's family and friends decided that Noah might be a little over the top, but he might have a point... they told him, "Noah, it seems there ARE changes in the world, it IS getting cloudy out there, but I'm sure it's nothing... and if things get bad we have people for that... they will take care of us. C'mon Noah... lighten up, let's watch the latest movie and forget about the world for a little while."

Noah kept on preparing... and began to gather animals together... he enjoyed fresh eggs and milk... and fresh, grassfed meat.

His friends and family said to him... "You're a smart man, Noah... you know how to do so many things... we don't think anything bad is going to happen, but if it does... we'll know where to go! But for now, we need a vacation to some exotic isle... and a new smartphone... and a bigger TV... and dinner out!"

His Christian friends and family told him, "God will take care of us, there's no need for us to be concerned about the future, God will not let harm come to US, we are HIS people!" Noah replied, "God WILL take care of us, but He wants us to do OUR part."

Ten years later... it began to rain...

Then it began to storm...

There was thunder... and lightning like the world had never seen...

Rain fell in buckets...

The earth burst open and water gushed up...

And Noah's friends and family came knocking at the door of the ark... but it was locked... by the hand of God...

I'm sure Noah stood helplessly just inside that locked door, listening to the ones he loved pounding and shouting frantically... and bawled like a baby, wishing he could help his friends and family... but it was too late...

God kept him warm and safe and dry and well-fed because he had listened... and had done his part.

Noah found grace in the eyes of the LORD. Genesis 6:8

Canning Ground Beef in Broth

Having jars of canned ground beef can be very handy on a busy day... or if you forgot to thaw out anything for dinner...

Open a jar, add to spaghetti sauce, season for tacos, add some beans and spices for a quick pot of chili, make a brown gravy, add spices and top with mashed potatoes for Shepherd's pie... the possibilities are endless...

Here's how I canned ground beef in broth...

I canned my ground beef in pint jars... rule of thumb one pint=one pound (more or less)... so pints are a good size for when your recipe starts out with "brown one pound of ground beef..."

I buy ground beef whenever I find it on sale... or it would be great if you raise (or buy) your own beef and don't have the freezer space to store it.

I started out by browning my ground beef...

I then drained the meat...

...and filled the hot, sterilized pint jars loosely, leaving a generous one inch headspace.

Next, I filled the jars with hot beef broth (make your own, buy it from the store, or use beef broth granules and mix with boiling water)... I left a one inch headspace... got rid of any air bubbles by inserting a plastic knife between the inside of the jar and the meat, adjusting headspace as necessary by adding more broth if needed.

After wiping the jar rims with a cloth dampened with a little vinegar to cut any greasiness, I tightened my hot, sterilized lids on to fingertip tightness.

I processed the pint jars in my pressure canner at 10-11 pounds pressure for 75 minutes (quarts would be processed for 90 minutes).

After processing, I let the pressure drop in my canner slowly, on its own... then waited an additional 10 minutes or so (the slow "cool down" helps prevent liquid loss and jar breakage) then removed the jars using my jar lifter...

And set them on a folded dish towel on the counter to cool (away from any drafts) and to listen for the PING! of each successfully sealed jar.

Homemade convenience food... doesn't get any better!

Let's Write a Book

A few weeks ago I received an email from a dear lady, Ruth, who works for a small publishing company, asking if I was interested in publishing a "Canning Granny" Cookbook. I put out a small "feeler" question on Facebook to see what you folks thought... would you buy it? what would you like to see in it? etc.

Combining your wonderful feedback, my own ideas, and Ruth's suggestions... here's what we've come up with... it's still an idea... nothing's been signed... yet.

Reader's ideas and suggestions...

• Full color, step by step... like the blog
• Not too expensive
• Something different, not just a re-hash of the Ball Book and other canning books
• E-book as well as hard copy
• Recipes submitted by readers and Facebook followers with the contributor's name and state listed with the recipe (LOVE this idea!)


So, here's the concept...

I'd like to publish a Canning Granny (and friends!) Cookbook including recipes submitted by readers as well as my own recipes...

There are TONS of canning books out there with jams and jellies, pickles, fruits and veggies... so, trying NOT to just be a re-hash of those...

This book will be "Meals in Jars"... recipes for canning meals that are full meals or would only need making rice or noodles or adding milk or cream to the product after opening... for busy days when you don't have time or feel like cooking a full meal... just open a jar, boil some noodles, and eat! Or for times (like the recent Hurricane Sandy) when you have limited means of cooking and need something tasty and nutritious that you can heat up fast and have a meal in minutes.

I plan to include in the book... basic canning processes briefly... maybe include frequent or unusual questions and answers... and a few anecdotes about me and my life scattered here and there, just for fun.

Whatcha think?

So... if you're interested in participating in this cookbook project, here's what I'd like for you to do...

Send me, via email, at canninggranny@gmail.com...

Your "Meal in a Jar" recipe(s), including your Name and the State you are from...

The recipes need to be your own creation (or a friend or family member's), so we don't copy recipes from other cookbooks... we want these recipes to be unique.

The recipes need to be "canning safe!" While I sometimes indulge in "outlaw canning," this collection will need to be "approved." No grains, no "unapproved" thickeners, no dairy, no noodles... nothing "questionable."

Ideas include soups, stews, casseroles, bean dishes, meat and chicken dishes...

Please include complete instructions as well as how much it makes (quarts, pints, etc.)

So... whatcha think?
Interested?

I think this will be fun (even though right now I feel just a little overwhelmed by the idea! YIKES!)

Again... my email address is canninggranny@gmail.com

Let's get started!

Canning Mexican Chicken Soup

Mr. G always takes me to get Mexican Chicken Soup at the local Mexican Restaurant whenever I have a bad cold... it's such a comfort food. When reader Diana shared this soup with us on Facebook, my ears perked up... sure would be nice to have some of this delicious goodness on hand for those chilly days and winter colds.

The recipe is a little different than our local restaurant serves, but it's so yummy! The restaurant includes rice and doesn't have beans... and they add avocado and lime juice... When I opened a jar of this soup recently, I added some sliced avocado and a squeeze of lime... it's pretty close!

Here's what I did...

I cooked, de-boned, and shredded three chicken breasts (boneless, skinless would save a step here)

Then in my large stainless steel stockpot I combined the shredded chicken with

1-1/2 cups sliced carrots

2 cups sliced celery

2 cans Ro-Tel (tomatoes with peppers)

2 cans kidney beans (if you prefer dry, soak some overnight before adding)

4 cups peeled, chopped tomatoes
6 cups water
3 cups whole kernel corn (I used frozen, fresh or drained canned would work)

1 tsp. cumin

1 Tbsp. canning salt
3 cloves minced garlic
3 bouillon cubes

I brought the mixture to a boil over medium high heat, reduced the heat and simmered for 5-10 minutes.

Meanwhile... I washed and sterilized 7 quart canning jars and put my lids in hot water to simmer.

I ladled the hot soup into the hot jars leaving an inch headspace, wiped the jar rims with a damp cloth, and tightened on my hot lids to fingertip tightness.

I processed the jars of soup in my pressure canner at 10 pounds pressure for 90 minutes (if you choose to do them in pints, process for 75 minutes)

After processing, I allowed the pressure in my canner to drop to zero on its own (don't hurry it or you might get liquid loss)... then opened it up and removed the jars using my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar!

Come on winter! We're ready!

For a printable copy of this recipe click here.