|Love my pantry!|
I've been canning things like applesauce, pickles, and jams for years, but this year has been a whole new adventure as I branch out and try to learn how to use a pressure canner to do up broth, vegetables, and meat. It hasn't gone well, so far. I started with canner loads of sweet corn in pint jars. It takes a long time for the canner to cool and reduce pressure so that it's safe to open it and remove the jars, and the last load finished quite late at night, so I simply shut off the heat and allowed the canner to sit overnight. Later I learned you can't do that, as the food won't cool properly, and may spoil. Another time I tried to can chicken, nice boneless, skinless chickien breast cut into chunks and canned in pint jars. That went well, and I was happy with the results, until I realized I had read the wrong line on the chart, using the processing time for bone-in meat instead of boneless. So instead of jars of ready to use chicken on my pantry shelves, I now have jars of chicken taking up space in the freezer. But I'm not giving up! With the Blue Ball canning book, and a lot of advice and encouragement from my friends in the homesteading forums, I'm going to keep trying. My next challenge is to can up the broth I made yesterday, which spent the night in the fridge.
Add perseverance to the qualities a homesteader needs to have!
Note: the instructions for canning and the time charts referred to are found at http://nchfp.uga.edu/how/can_05/stock_broth.html.