Cannin Stuff

Here will post on different things to can an how we do it.

Cannin Milk

Now fore we even start on this here project, the process ain’t approved by the USDA, so yall use yer own judgement on ifin ya wanna do it er not.  Be lots a folks what can there own milk an don’t have any issues with it.  I ain’t canned it yet, but know several folks what do.  So again, ifin yall can milk ya do so at yalls own risk.  So, onta the process.

Fill sterilezed jars ta within a 1/2 inch a the the top (one lady uses milk from her cow an home pasturizes it, another from her goat an others what use store bought milk) an cap with sterilized lids.

Place the jars in yalls pressure canner followin the manufacturers directions.  Process at 10 lbs a pressure fer 10 minutes usin quarts.  Now follow yalls owner manual on coolin off yer canner.  I’m told the milk will get a bit of a caramel color to it.

After yer jars er cool, label an store in a dark, dry an cool place.  The cooler the better.

I’ve heard a storage times a 6 months, 1 year an upta 2 years.  Personally, I’d say check one at 6 months, then a year, ain’t sure I’d wanna keep it fer 2 but that be upta yalls own choice.

Steam Canner Review

I bought a Back ta Basics steam canner last week.  Tried it out this weenkend on 6 pints a butter.  These er normally done in a water bath canner so lets see what we think after tryin it both ways.

The steam canner uses about 5 pints a water compared ta 4 gallons er more fer a waterbath canner.    So were usin lots less water an don’t take near as long ta heat up the steam canner.

So a few pics as we go.  Here be the steam canner it’s self:

After ya put the water in the canner, put yer rack in the bottom an then yer jars a food ta be steam canned.  Now remember, this be just like a water bath canner an yer gonna can the same things in this ya do in a water bath canner, no meats er such!  After ya got yer jars in there ya put the top on an use a medium high heat until ya get a 8 inch long stream a steam comin out the holes in the side a the top.  Looks sumtin like this:

So after we got that 8 inch stream a steam comin out be when we start timin the cannin.  In the case a butter that be 1 hour.  After that hour turn off the heat an wait till the steam stops comin outa them holes in the lid.  Then carefully lift the lid away from ya an use yer jar lifters ta remove yer canned goods from the canner.

Now, there be some folks out there what say these canners ain’t safe er approved by the USDA er others.  But by the same token there be a University in Utah an another what have done studies an found em ta be just as safe as a water bath canner.  So, were gonna leave that choice upta you.  I think with followin clean, safe practice’s that the steam canner be everbit as safe as water bath cannin.

Now the one problem I had was about 20 minutes inta the cannin I had a heatin element burn out on the stove top.  OK, the thing be nearly 40 years old so figured it was simply it’s time ta go.  Moved the canner ta another burner an with 15 minutes left a the cannin run that element burnt out to.  So, I think the size a the canner covers so much a the element that it holds to much heat around the element an can cause them ta burn out.  So, I got a apartment size gas stove that gonna get hooked up in my basement fer just stuff like this.  Been puttin it off, so this be a good excuse fer gettin it done.

So overall I’m very happy with this canner.  Heated up quick an the cannin results seem ta be the same as a waterbath canner without usin all that water er energy ta heat up a traditional waterbath.

Cannin Cheese an Butter

When ya can cheese an butter ya use a water bath canner.

Follow the directions what came with yer canner on operatin it.

Now, clean some pint wide mouth jars fer cheese an standard jars fer butter.  The wide mouth  jars make it easier ta get the cheese out later.  Put yer lids in a pan a hot water so they be ready when ya need em.  Keep the jars hot while ya prepare the cheese er butter.  I just set mine in a pan a hot water ta keep em warm.  Here be the lids in a pan a water:

Now lets do butter-  here were gonna do to pints, so, put yer jars in a pan with enogh hot water ta go at least half way up the jars, put 7/8ths of a pound a butter cut inta chunks inta each jar a little at a time as it melts.  When the butter has melted an ya got bout a inch a head space in each jar, put the lids on an then the rings, tighten the rings finer tight.

Now set the jars inta yer water bath canner ta keep em warm.

Now fer the cheese:

Basically the same as doin butter, prep yer jars an put em in the pan an bring the water ta a rollin boil, add in 7/8ths pound a cheese ta each jar, puttin in more chunks as the cheese melts down.  When the cheese be melted an ya got a 1 inch head space put on yer lids an rings, again finger tight.  Place them in the canner.

Once my canner comes ta a boil I put the lid on an process the jars fer 1 hour.  If ya need ta add more water (wanna keep the jars covered)  heat additional water ta a boil an add ta the canner.

After a hour use some jar tongs an remove the jars ta a towel an let cool.

This be what they look like right outa the canner.  Now fer the butter, ya wanna turn the jars several times about ever 15 ta 20 minutes ta keep the solids mixed, I use a pot holder ta do this while they be hot.  The cheese can just set an cool.

Here be what they look like when there all done.  Next day remove the rings an wipe down the jars an label.

Now, fer the disclaimer:  The FDA er nobody else endores’s this process, so use at yer own risk.  Some folks I know have stored their butter an cheese canned in a cool, dark an dry place fer over 5 years.  I have no problems with cannin these products an usin em later.  Would be a real nice addition in a emergency with the other foods what can be stored.