Home

Photos

Land

Pantry

Housing

Heating

Fencing

Gardening

Livestock

Root Cellars

Electricity

Canning

Water

Urban

Homesteading Tips - Canning

Listed below are a few homesteading tips for canning. Preserving canned vegetables, fish and meats has a long standing tradition among homestead families. Many of the products purchased in the supermarket are canned and for good reason.

Canned foods keep well for extended periods of time. Quite often you may experience a crop failure and because you canned extra the year before you may still enjoy it later. In our area Saskatoon berries are sporadic so when they are abundant we pick and preserve enough to last a few years.

Homesteading Tips: Use A Boiling Canner

Canning requires the use of a canner that will hold several pints or quarts of food submersed up to the lids. The cooking times vary according to the food being preserved. Vegetables require a shorter time frame whereas meats and fish will require significantly more time.

The old fashioned boiler method works but takes considerable more time.

Some people purchase large pressure canners for the job. Our experience is that these canners are heavy, and are suitable for fish and meats, but fruits or vegetables require very little time or they overcook. If one is doing large batches of meat or fish such as salmon then these canners are indispensable.

For cooking times one should refer to the recipes or manuals provided with your canner if available.

Just in case you purchased a used canner this courtesy link goes directly to a website sponsored by Ball a leading jar manufacturer where you will find recipes and cooking times for just about everything.

Recipes

Add this page to your favorite social bookmarks: