Canning for a New Generation

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12 Responses to “Canning for a New Generation”

  1. Preston Sturges says:

    This is a good follow-up to the “How Do You Solve A Problem Like Agriculture?” story. 

  2. bcsizemo says:

    The thing I find cruel about canning is the fact you are in a kitchen standing over/next to lots of hot cooking pots, and several gallons of boiling water…all in the middle of summer.  So hot, so humid….

    • Gideon Jones says:

      I use the same outdoor propane burners that I use for brewing.  You can find em at homebrewing places, or cannibalize a turkey frying kit.

    • Preston Sturges says:

      It’s a good excuse to have one of the larger Asian multiwick kerosene stoves for outdoors use. Rocket stoves and woodburners are probably not consistent enough for pressure canning. Large farms used to have freestanding outdoor kitchens. 

      In the 1950 and 60′s,  used appliances including stoves ended up down in the basement utility room next to the washer. These would get used during the holidays. 

      •  I saw one farm house in southern Alberta that had a large kitchen in the basement, fitted out for big jobs like canning and baking. And it must be possible to can with wood. What did our grandparents, and my parents’ generation on the farm, do?

  3. Marky says:

     Canning is the only time I use the side burner that came with my grill.

  4. dr.hypercube says:

    See also the ur-text: _Putting_Food_By_. Canning plus a bunch of other food preservation techniques. I agree w/ Marky – canning justifies one of those stand-alone burners (if you don’t have one on the grill).

  5. Tarliman says:

    In my case, canning is a matter of self reliance – putting by the products of our farm for the winter. It’s also cheaper in the long run, if you amortize the cost of the jars and rings, which can be reused many times. The pressure cooker I use was my great grandmother’s, made back in the 1950s. I inherited most of my canning tools from family members, so that also keeps the cost down. I suppose it comes down to whether you have a family tradition to draw from, or you have to buy all your own gear, how expensive it is to get into. There’s also a matter of ingredient control. I’m highly sensitive to HFCS – sets off the neuropathy in my shoulder – and have a few food allergies. If I put up my own preserves, I know what’s in them and know that they’re safe for me to eat.

  6. I enjoy canning, but I hate leaving scars on the back side.

  7. Gloo says:

    “Preserving is not really cheaper, nor is it a survival or disaster remedy.” In fact it can rather be deadly if one’s not careful about the strerilization procedure… :o)

  8. Deidzoeb says:

    “Preserving is not really cheaper, nor is it a survival or disaster remedy.” That generalization sounds a little overbroad. Canning is not necessarily cheaper, but it’s not the only kind of preserving. Other methods like pickling and fermentation are pretty cheap. Unless you’re considering your labor worth $15 per hour or something, it’s hard to get cheaper than tossing some cabbage and salt together and letting it sour for a few weeks, or cukes and salt, or a bunch of other things.

    It’s not a survival or disaster panacea, but when resources are scarce, somebody who knows how to make veggies last for months without a fridge obviously has a leg-up on people who have to buy food week to week, or watch their homegrown veggies rot out of season. It would be a pain in the ass, but if you’ve got some jars and reliable lids, you could do boiling water canning over a fire without too much trouble, whether you’re forced to because the world or economy has crashed, or just because you can’t personally afford electricity or propane anymore.

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