We’re really enjoying warmer weather — 8 Comments

  1. Renee,

    You can can hamburger by first lightly browning it and separating the chunks. Then the fat is strained off and it is packed into hot canning jars. You can make a broth by adding water to the pan drippings and pour this broth over your hamburger, leaving 1″ of headroom. Remove air bubbles and process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure. If you live over 1,000 feet in elevation, consult our canning book for directions in increasing your pressure to suit your altitude, if necessary. (You’ll find this recipe, as well as a lot of others, in my book GROWING AND CANNING YOUR OWN FOOD, available through Backwoods Home Magazine!) P>S. I’m not supposed to answer questions in the comment area, so next time, submit your question in the blog part. I don’t want to get into trouble! Ha ha !


  2. I also read that article. She left out some important points for the neophyte home canner, like having your lid with a gauge tested annually to see how far off it is. Gauges do wear out! If you are not getting the right pressure then that botulism she was so worried about could become a real factor. It wasn’t discussed why you go through your list of ingredients and pressure can for the ingredients that has the longest time. In fact I don’t think she even mention it. We were just to religiously follow the recipes in the Ball Blue Book or county extension recipes. She also didn’t mention bring the food to a rolling boil after you open the jar for 5 to 10 minutes(I’ve heard it both ways.).

    It really seemed to me, to be a rant. I read the article hoping to learn something new but came away shaking my head. I think she may have discouraged more newbies than she encouraged which is sad. There was more relevant information in the comments than in the article.

  3. And a tripe AMEN to all the above comments. Government ‘help’ wasn’t available until quite late in this country’s existence. If it weren’t for the good old common sense of our forebearers none of us would even be here to have this discussion. I’ll stick with what works. I just got a bunch of bacon and am ‘chomping at the bit’ to follow the recipe and method in the BHM issue. Bacon….Yummmmmmm

  4. Jackie you rock! I completely agree with your stance on ‘unconventional’ canning. By using common sense, not skipping on safety steps and times for canning, using proper equipment IE; pressure canner when called for, I have been able to vastly expand my food stockpile. You have opened my eyes to things I never even thought of canning up such as milk, homemade soups, beans, ready to eat meals like meatballs, etc. Thank you so much and please don’t ever falter on your stand for independence and common sense practicality! The government marches steadily on with it’s efforts to make us more of a nanny state everyday.

  5. I will avoid getting into a government rant by simply saying that their “standards” aren’t the be all-end all supreme source of knowledge……My ancestors survived just fine without approval from government agencies in regards to how they ate……

    Great answers, Jackie, with valid points….

  6. Jackie,

    You are a god send to those of us just starting out. How do you can your hamburger, I’ve done most other meats just wasn’t sure how to do the burger.

    Renee Burton
    West Haven, Utah

  7. Unfortunantly, the government does not want us to help ourselves. Good answer to the bacon canning. I am sure going to try it. Soon as I get a kitchen. Mine has been tore up since the day after christman 2009. I am cooking in the dining room. It is a mess. But today I finished making tart cherry jam. I have used bulk pectin and loved but this year, I have had to recan the first batch three times, the second batch twice and I just refuse to redo this bunch. This batch of bulk pectin must have been old I guess.

  8. Amen to you Jackie on your reply to the canning bacon question. People have been canning for generations. It’s one of the few ways you can help yourself become truly independent. Keep up the good work. Your canning book is the best. So much easier to use than than the one put out by the canning jar company (if you catch my drift).