There are many different preserving methods around. I’ve just invested in a Presto Pressure Canner. This allows me to preserve low acid foods, like vegetables and meat is a glass jar, giving them a shelf life of at least a year.
So Far I have preserved
- Beef Stock
- Chicken Stock
- Chinese Chicken Soup
- Beef Stew
- Red Kidney Beans
- Carrots
- Chile Con Carne
- Koren Style Steak with carrot and potato
I’m clearing out the chest freezer in preparation to make room for a side of beef. This will save us a lot of money on meat costs, and will mean that we can make sure that we are getting grass fed, ethical beef from a local producer:)
Things to remember about pressure canning.
- It is NOT the same as a Vacola Kit or Water Bath Canner. You MUST NOT process low acid foods like vegetables or Meat in a water bath canner/ Vac0la. Look us “Botulism” on Google Images, trust me, you won’t even THINK about trying low acid food in a Vacola after you have a quick look.
- If you want to get a Pressure Canner, look around at prices a bit first. Mine was much cheaper through Amazon.
- Stick to the USA guide lines when using a pressure canner. http://nchfp.uga.edu/ Always use the Current Guidelines. Many old recipes, and recipe books do not contain current safe canning practices.
- There are lot’s of demo’s on Youtube BUT, Not everyone is following the safe guidelines. You should not be canning milk, or soups, stews etc with milk in them.
Pressure Canned Carrots
