Prometheus Council

[Gene]

If you have a garden that produces more than you can consume – that is a good thing. Gardens produces many crops that often come in all at once and you simply cannot eat it all. Even with staggering the planting times – say weekly, to get a continual harvest going, the abundance of crops often is more than the person or family can eat. Naturally you can, and even should, sell some of your excess bounty in a market garden roadside area. Regardless of all this, knowing HOW to can, and having the necessary equipment on hand is a skill that is virtually mandatory if you garden.

There are two types of canning methods; steaming and pressure. Steaming is fine for berries and making jams and jellies, but when canning vegetables and meats you need to pressure can. Naturally, most people don’t know the difference. Essentially the difference is in the inherent levels of ph in the foods, some allow for steam only which kills the bacteria that those foods could produce, others as in the pressure cookers, the temperatures MUST be higher ergo the pressure to allow these higher temps to be reached, to kill the bacteria of these foods.

Another need is either a gas burner stove; flat top electric stove are often insufficient for pressure cookers, or an outdoor cast iron two burner camp stove that uses propane. Offered in any good quality outdoors store – I personally can vouch for Bass Pro Shop and Cabela’s products, durability, serviceability etc. Not to mention, canning inside during the summer causes a LOT of heat, which if you have air conditioning, it is counter productive.

Mentioned else where I recommended canning in CANS, this area is for JARS – as in GLASS. I prefer cans but, I don’t have the $25K to get the canning operation set up, nor do I have the production capability to warrant such a purchase.

Glass obviously is subject to breaking. However, having no food, vs. having food in canned in glassware is a no brainier and MUCH cheaper. A pressure cooker averages $100.00 some a lot more, some less – you often get what you pay for! The canning kit, handles etc is another $25.00, jars go for around $8.00 for 12 quarts +/-. The outdoor CAST IRON burner with 25 pound tank is $100.00 or so, thus $250.00 gets you started. And depending upon you situation, it may be less.
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The 4 inches of gray matter between your ears is your primary weapon, everything else is for expediency

[Gozguyse5]

Right now get in touch with your local LDS church and get some veggies and go can them a time and place can be arranged with them especially if you can get a group together. All the investment you need is the price of the cans and the food you will can and your personal time.
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Goz
Don't worry be happy