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canning – Homesteader Depot

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Tag: canning

  • 7 More High Tech Tools and Tricks for Modern Homesteading

    7 More High Tech Tools and Tricks for Modern Homesteading

    Modern homesteaders can take advantage of a number of different high tech tricks and tools in order to make their lives easier. Technology has changed quite a bit since the original homesteaders claimed parcels of land back in the 1800s. Just because you’re trying to recreate that lifestyle, doesn’t mean that you need to utilize their old technology, like pot-bellied coal stoves and outdoor bathrooms. Instead, use these seven tools in order to make your modern homestead run much more smoothly. You’ll be glad that you did!

    1) 3D Printers

    When something breaks, it can be hard to run out and get a part, especially if you’re located hundreds of miles from the latest town or store. For example, if a crucial part of your tractor breaks, you could be stuck without one for quite some time. This is where a 3D printer comes into play. These printers make three-dimensional objects out of sturdy plastic. While the part that they make may not hold up for years, it should do the job well enough to keep the tractor running until a proper replacement can be procured.

    2) Grafting Plants and Other Gardening Techniques

    Did you know that you can graft plants together in order to create a kind of hybrid? For example, if you graft branches of one apple tree to another, you’ll end up with a tree that produces two different types of apples. This is quite a space saver! On top of this, you can also create your own plant hybrids by using cuttings and breeding them together. This is a less expensive option than purchasing new plants and seeds every year, plus you’ll end up with a plant that will thrive on your specific plot of land.

    3) Canners and Dehydrators

    Saving every last bit of the fruits and vegetables that you grow is a crucial part of homesteading. You don’t want to waste anything. Since you’ll inevitably grow more crops than you can eat fresh, you’ll need to rely on canning and dehydrating in order to save them for later. Modern canning devices are very easy to use and heat the jar’s contents to safe levels. Dehydrators are another simple tool that can help you waste less food.

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    4) The Internet

    This one seems obvious since you’re reading this article online. However, you need to keep in mind that the internet is a huge resource for things like recipes, instructions, and more. Everything that you need in order to be a great homesteader is right at your fingertips, through your WiFi connection.

    5) Electric Bikes

    These bikes have a power source, so they move faster than a standard bicycle. They charge themselves as well when you use them to travel from one spot on your land to another. Why do you want an electric bike on your homestead? They are cheaper to maintain, store and insure than a regular vehicle, and they have a smaller environmental footprint.

    6) Drones

    Drones are more than those tools that the military uses in order to shoot at and keep an eye on enemies. You can purchase a non-military drone and use it to watch everything that takes place on your land. This will save you time and energy since you won’t have to walk your land yourself.

    7) Micro-Electric Power

    Harnessing nature to create power for your homestead is always a great idea. You can use these micro-electric generators in order to gather power from a local stream or other water sources. While they won’t be able to generate enough electricity to run your entire home, they can be good for smaller things, like the electric pumps on your well or even the lights in your livestock barn.

  • No Sugar Canned Peaches

    No Sugar Canned Peaches

    Canned peaches are an excellent treat – especially if you’ve canned them yourself and can control what goes into them. The downside to most canning recipes is the amount of sugar involved. Peaches are naturally sweet, so they don’t need a lot of additional refined white sugar, which is bad for you anyway. This recipe utilizes a more natural combination of honey and cinnamon to enhance the natural flavors of the peaches.

    Supplies

    • Water bath canner
    • Canning jars and lids
    • Saucepan
    • Peeler
    • Cutting board
    • Funnel
    • Measuring implements

    Ingredients

    • Peaches – a good measurement is between two and three pounds of them per quart-sized jar
    • One cup of honey
    • Nine cups of water
    • One cinnamon stick for each jar

    Instructions

    1) Prepare the peaches.

    • This includes peeling them and slicing them into quarters. Peeling is made easier by dunking the peaches in a pan full of boiling water.
    • Let them soak in there for two minutes, then place them immediately in a pan filled with cold water. The skins will come off on their own, although you might need to wield the peeler to remove any stubborn bits.
    • Once they’ve been peeled, slice them in half and remove the pit. Then slice them into quarters.

    2) Pour the nine cups of water into the saucepan. Add the one cup of honey. Then, slowly bring the temperature up until the mixture is boiling. Allow it to boil while you finish slicing the peaches and preparing the canning jars.

    3) Prepare your water bath canner.

    4) Place one cinnamon stick inside each canning jar. They’ll dissolve once the hot water has been added, infusing your peaches with a sweet, cinnamon flavor.

    5) Add the sliced peaches to each jar, making sure to leave an inch of space at the top.

    6) Pour the boiling honey water mixture into each jar over the peaches and cinnamon. Leave one-half inch of space at the top.

    7) Seal each jar carefully and place in the water bath canner. Process them according to the instructions on your canner.

    Notes

    Before you begin canning your peaches, there are some things that you need to do. For example, you should prepare the jars according to the instructions on the package. This usually involves washing them and allowing them to dry thoroughly before you go ahead and begin using them.

    Also, you should never reuse the lids and bands. You can reuse the jars all you want, they’ll last for many seasons (or rounds of canned peaches) as long as they aren’t cracked or chipped. However, the lids and bands must be new every time. If you reuse them, you run the risk of the jars not sealing properly, allowing in contaminants.

    Once you’ve processed your jars of peaches, store them in a cool, dark place, such as a pantry, basement shelf or root cellar. If any of the lids haven’t “popped” properly (and you’ll know when they do this), place the jar in your refrigerator and begin eating it right away. Those unpopped jars won’t last, as the seal didn’t set.

    Water bath canning is a great method for making things like jams, jellies, pickles, and even canned fruit. You shouldn’t attempt to use this canning method for vegetables and things like meat. The temperatures don’t get hot enough and are too unstable to process those items correctly. If you want to make canned vegetables and meat sauces, you’ll need a pressure canner. This is a completely different device that is much more stable. If you’re new to canning, stick with the water bath method for now. It’s a great gateway point for homesteaders.

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  • Canned Corn: What’s the Trick?

    Canned Corn: What’s the Trick?

    A fond childhood memory is sitting on the back porch with my brother as we pulled husks off the bushels of corn on the cob. Somehow, we would always end up falling to the floor in a pile of husks with corn silk stuck in our hair laughing our heads off. You’d think our mom would have been upset, but all she could do is laugh with us.

    Since then I have assumed my mother’s role, canned many a cob of corn, and want to share with you how to process ‘doing it yourself’ canning corn. If you have never canned corn before, it may seem like a lot of work, but it’s the raw pack method, which is easier than other ways. If you follow these easy steps, you will accomplish some of the most significant things about homesteading—being self-reliant, saving money, and feeding your family the best kind of food.

    Gather Equipment and Ingredients

    1. Pressure Cooker – necessary to kill bacteria like botulism that can kill you if not cooked at 240 degrees in a pressure cooker since using stovetop doesn’t get hot enough.
    2. Mason canning jars with lids and rings to match
    3. Kernel stripper or sharp knife
    4. Jar lifter, tongs, and canning funnel
    5. Large pot of water at boiling temperature
    6. Shallow pan or cookie sheet
    7. Towels and hot pads
    8. Labels for jars and a thin tip marker
    9. Canning salt for flavor – the amount is optional
    10. A bushel of freshly picked corn on the cob – follow directions on the pressure cooker for exact amounts for the quantity desired.

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    Preparation

    • To begin you can either shuck the husks or just bend back each husk and use it to hold the cob as I slice off the kernels.
    • Remove the silk with a kitchen brush and rinse corn cobs in cold water.
    • Cut the kernels off each cob with a cookie sheet placed underneath to catch the kernels.
    • Slide the kernels from the cookie sheet into a large bowl.
    • Sterilize the jars, lids, and rings in the pot of hot water, remove right before filling.
    • Using the funnel, fill each jar with corn up to an inch from the top.
    • Add salt if desired – but no more than ½ tsp. for each pint or 1 tsp. for each quart.
    • Fill each jar with hot water up to an inch from the top.
    • Giggle the jars to remove any bubbles.
    • Wipe the edge of each jar making sure they are not cracked, place lids on, and tighten rings securely.

    Cooking

    • Using jar lifter, place jars in a pressure canner/cooker according to the user manual (if at high elevation, check instructions for the proper setting).
    • Close lid and cook pints for 55 minutes or quarts for 1 hour and 25 minutes.
    • Once done, turn off the cooker and wait for the pressure gauge to return to zero before opening.
    • Remove jars with the lifter placing on a towel to drain out of the way.
    • Let jars cool and check lids to make sure they are sealed. If the covers pop when touched, they are sealed.
    • Write the contents and date on labels with a marker and apply to jars.
    • Place jars in a cool, dry place until you are ready to

    Conclusion

    You can use the corn for all kinds of recipes from salads to enchiladas, and you will love how much better it tastes than the store-bought can or frozen versions. By the way, do not throw away the corn husks or cobs—use for composting. If you have children that can help with shucking the husks, let them have fun with it and send us some pictures.

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  • How to Ferment Vegetables

    How to Ferment Vegetables

    Fermenting vegetables grown in your garden accomplishes two things at once. First, it enhances the nutritional value of the vegetables by preserving them at their peak. Second, it preserves the vegetables, so you can enjoy them all winter long.

    The process used for fermenting vegetables is simple. You need the right equipment and the right ingredients – and before you know it, you’ll have a pantry full of delicious, fermented vegetables for your family to eat.

    Fermentation Equipment

    The equipment you need to ferment vegetables is minimal and inexpensive. Here are the basic things you’ll need to have on hand:

    • Jars or containers to put the vegetables and pickling brine in
    • A sharp knife and cutting board for preparing the vegetables
    • Airlock tops (we like ones that are compatible with Mason jars) to keep oxygen out of the jars
    • A pickle packer (usually a wooden stick used to pack the prepared vegetables into the jar)
    • Weights to weigh down the vegetables

    You can buy these items individually or in fermentation packages.  Here is an easy, complete Fermentation Kit from Amazon you can try.

    Fermentation Ingredients

    The ingredients you need to ferment vegetables depend on the method you plan to use. However, there are only a few variations you need to know about. Here’s what you’ll need:

    1. Fresh vegetables from your garden
    2. Salt, whey, or a starter culture
    3. Water

    There are many types of salt, but some are better suited to fermentation than others. Two of our favorites are sea salt and Himalayan pink salt. Both add a nice flavor. You can also buy pickling salt although it’s not the best choice if you want a natural, minimally-processed salt.

    The water you choose for pickling can make a big difference in the final product. If you use tap water, you should boil it or run it through a reverse-osmosis filter for the best results. Well water often has a high mineral content. That can be good for some kinds of fermentation but it’s not particularly good for some fermented products like kombucha.

    How to Prepare the Vegetables

    The method you use to prepare your vegetables for fermentation depends on what you’ll be preserving. Some vegetables, such as cabbage, ferment most effectively when they are shredded. Others, like cherry tomatoes, can be fermented whole.

    It may take some trial and error to arrive at the proper preparation. You may want to start by fermenting just one type of vegetable. Later, you can mix vegetables to create pickled salads that are ready to eat out of the jar.

    The Pickling Process

    The next step is after you have prepared the vegetables is to place them in the jars, cover them with brine, and weight them so they can ferment properly.

    You want to use weights on top of the vegetables, so they stay submerged in the brine. That’s a very important step that some first-time fermenters skip.

    There’s an art to knowing when vegetables are done with fermentation. You’ll have to rely on the specific recipes you use to be sure when they’re done. They need to be kept in an anaerobic environment (air free) while they ferment.

    When they are ready, you’ll be able to remove the weights, seal the jars, and put them in cold storage. Prepared properly, fermented vegetables will keep for months.

    Wondering What to Make?

    If you’re wondering where to start, here are some suggestions for easy fermentation:

    • White or red cabbage (sauerkraut)
    • Kimchi (spicy Korean cabbage)
    • Pickled green beans
    • Pickled tomatoes
    • Fermented carrot sticks or slices

    Do you have a favorite recipe for fermented vegetables? Tell us about it in the comments!

  • 5 Simple Methods to Preserve Food

    5 Simple Methods to Preserve Food

    As a homesteader, you know that it’s important to know how to preserve food. Very few of us live in a climate where we can grow food year-round. During the colder months, true self-sufficiency requires a working knowledge of food preservation methods.

    That’s why we’ve put together a list of methods you can use to preserve food. Whether you’re looking for methods to preserve fruits and vegetables from your garden, items you’ve foraged, or animals that you’ve caught while hunting or fishing, we’ve got you covered.

    Method #1: Canning

    Canning is probably the most popular form of preserving food. It’s also one of the more expensive methods, but the initial investment can pay for itself rather quickly.

    To can food, you’ll need a canner. You’ll also need to invest in a collection of glass jars, canning rings, and lids.

    The benefit of canning food is that you can preserve it at its peak. Canning can be used to make jam, jelly, salsa, and other condiments.

    Method #2: Fermentation

    The next preservation method you may want to consider is fermentation. Fermentation involves preparing vegetables, placing them in brine, weighing them down, and allowing them time to ferment in an anaerobic environment.

    The brine may contain salt, whey, or a fermentation starter. Some popular fermented recipes include sauerkraut, kimchi, and pickled vegetables.

    Method #3: Dehydration

    One method we really like is dehydration. It’s a favorite because it can be used to dry fruit, vegetables, meat, and fish – and you don’t need any special equipment to do it.

    Of course, you can invest in a food dehydrator if you want. However, you don’t need to. Most foods can be dehydrated in a low oven. Simply marinate or season the food how you like. Then place it in a 150-degree oven for the specified time. For example, jerky takes eight to ten hours in the oven.

    Drying foods in a food dehydrator may take less time than doing it in an oven. If you think you’ll be doing a lot of dehydration, it may make sense to buy a dehydrator. This is a time-consuming process, but dehydrated foods are shelf-stable – a big plus if you have limited refrigerator and freezer space.

    Dehydrated foods can be stored in airtight bags, jars, or in the refrigerator to extend their shelf life. Some popular dehydrated foods include dried fruit, dried vegetables, and jerky.

    Method #4: Freezing

    Freezing food is a classic method of preserving it, but it has its limitations. If you’ve got a reliable source of power and a big freezer, all you’ll need is some plastic wrap and plastic bags and a permanent marker to label your food.

    There are some downsides to consider. If you lose power for an extended period, you run the risk of losing any food that you have frozen. You shouldn’t have to worry about freezer burn if your food is properly wrapped before you freeze it, but it can be time-consuming to portion out food, wrap it, label it, and freeze it.

    We like freezing for meat and fish. It can also be a great way to preserve delicate herbs from your garden. For example, we’ve made pesto with fresh basil and garlic and then frozen it in ice cube trays. That way, we have fresh pesto even in the middle of winter.

    Method #5: Root Cellaring

    In the days before refrigeration, storing hardy vegetables in a root cellar was the best way to keep them fresh over the winter.

    Not all vegetables are suited to this preservation method. Some that are include potatoes, sweet potatoes, squash, cabbages, and apples.

    If your home already has a cellar, you may be able to use it for storing produce over the winter. If not, consider digging a small cellar to ensure you have food to eat all year round.

    Do you have a favorite food preservation tip that we haven’t mentioned? Share it in the comments!

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  • 7 Steps for Easy Canning

    7 Steps for Easy Canning

    If you decide to get into the wonderful world of canning, be prepared to experience some of the more flavorful food you’ve ever experienced at a fraction of the cost. Canning allows you to pick or buy produce when it’s at its peak maturity and preserve that flavor year-round. The simplest canning process is Water Bath Canning.

    To get started you’ll need a few inexpensive basics, many of which you may already have, or be able to find at your local thrift store or flea market. The absolute essential musts are:

    • A pot that holds enough water to cover any sized jar.
    • A Jar Lifter or Canning Rack, or at least something to help you remove the jars from boiling hot water.
    • A set of jars with the seals and rings intact.

    I found this inexpensive, complete set on Amazon “9 piece canning set”

    Getting to Work

    Step 1

    Fill your canning pot about one-third full of water and a secondary pot completely full.  Heat water until hot, not boiling.

    Step 2

    Wash your jars seals and lids, then keep warm until ready to be filled.

    Step 3

    Prepare food and fill jars according to the recipe you are using. Remove air bubbles by running a non-metallic utensil around the inside of the jar. Wipe the rim of the jar with a clean, damp dish towel or paper towel.

    Step 4

    Place the seal and ring on the jar and gently finger tighten.

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    Step 5

    Place a small board or hand towel in the bottom of your canning pot to keep the jars from making contact with the bottom.  Place jars in your canning pot making sure the water can flow freely around the jars. Add hot water as needed until the jars are covered at least halfway up.

    Step 6

    Cover and bring to a full boil. Start timing according to your recipe.

    Step 7

    When your time is up, turn off the heat, carefully remove the jars and set upright to cool. As the jars cool, the seals pull down into the vacuum that is created and compress with a small pop.

    When They’re Cool

    After jars have cooled, press on the lid to check the seal.  It should be sucked down, not popped up.

    If you find a jar didn’t seal, just put it in the fridge and use the food within 2-3 days like you would leftovers.

    Caps will sometimes rust if left on during storage so it’s a good idea to remove the screw caps then wash the jars.  If one gets stuck, just leave it one and try to use that jar of food first.

    Label the jar with the food type and date and store them in a dark, dry and relatively cool area like a kitchen pantry.  Avoid storing them in direct sunlight, or in utility rooms with where they will be exposed to heat or high humidity.

    A Note on Jelly, Jam, and Preserves – What’s the Difference?

    They may all look the same in their jars, but there are differences, mostly in what form the fruit is in when it’s prepared for canning.

    Preserves

    Once upon a time, preserved fruit was just that. Whole or large chunks of fruit preserved in sugar for use out of season. Not designed to spread on toast, they were more often opened and served as a side dish in the absence of fresh produce.

    Jams

    These still contain pieces of fruit but they have been pulverized into pulp.  Lately, Jams and preserves have become almost interchangeable but at one time there was a considered difference between the two.

    Jelly

    Jellies are made using only the juice of the fruit that is then thickened so it can stand on its own.  Usually with pectin, sometimes with gelatin.

    Tip: How to Properly Store Your Food and Increase its Shelf Life

  • Common Canning Mistakes to Avoid

    Common Canning Mistakes to Avoid

    Home canning is one of the best ways to preserve food, and every homesteader should try their hand at it! You’ll love being able to make huge batches of all kinds of canned food, and save for gifts or for food through the winter. However, since it is food preservation, it is very important that you do it properly.

    These canning mistakes have the potential to actually make your canned food highly dangerous, so make sure you are following canning safety protocol before you dive in and start experimenting.

    Here are some of the worst canning mistakes you can make, that you should definitely make sure to avoid:

    1. Using an untested recipe

    Don’t improvise! Plenty of the work you’ll do in the kitchen has room for substitutions, creativity, and improvisation, but not canning. Use a recipe you know has been tested and successful. There are many wonderful, reputable sources out there for tested, proven safe recipes, so follow one of these rather than making up your own.

    2. Using non-canning jars

    When you care canning, always use jars that are made specifically for canning (they’re not hard to find!) Back in the day, it was normal for people to re-use jars for canning, but these days, cans aren’t manufactured the same, and they’re not up to the task of safely containing canned food. Use proper canning jars, and you can reuse these as long as they stay in good contition. Of course, you can’t reuse all lids, which leads us to…

    3. Reusing lids that are not meant for reuse 

    Most of the time, lids are only meant for reuse, so be very certain lids are meant for multiple uses before recycling. There are only a few brands that you can do this with. So, to be safe, you’ll probably want to use your old lids for non-canning food storage and simply buy a new set of lids when needed.

    4. Using jars that have been damaged

    Always make sure your jars have no chips or cracks in them before canning. Inspect the rim carefully, as well as the body of the jar, to make sure there are no small imperfections. Cracks or chipped rims can cause the jar to either break during canning, or not seal properly, spoiling the food.

    5. Leaving improper headspace

    Headspace is incredibly important to follow, this is why your tested recipes are crucial! Leave the proper amount of headspace in the jar, it’s there for a reason. Too little and your jars could burst, too much, and oxygen will get into the jar, causing spoilage.

     

    These mistakes are easy to avoid, and will ensure the safe preservation of food. Canning is a great skill to have, so make sure to keep these points in mind so your next canning session is successful!

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  • Dandelion Jelly Recipe

    Dandelion Jelly Recipe

     

    Dandelions are so useful! You can use the leaves, flowers, and roots for all kinds of nutritional and medicinal benefits. However, it’s not all leafy greens and home remedies! You can make a deliciously sweet jelly with it, too, that’s great to use in place of jelly, jam, or honey to top toast or sweets.

    The first step is to collect your dandelions. You will need 4 cups of just the flowers, so it’s actually easiest to simply pick the flowers off the stems when gathering them, rather than just cutting the whole stem and having to go through the arduous process of removing the stems later.

    So, once you’ve gathered up your dandelion flowers, you can proceed with the recipe:

    Ingredients

    • 4 cups dandelion flowers
    • 4 1/2 cups sugar
    • 2 Tbs lemon juice
    • 1 box powdered pectin

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    Equipment

    • canning jars, lids, and rings
    • large glass bowl
    • canning funnel

    Directions

    1. Once your dandelion flowers are processed, with no stems, and washed and patted dry, place them in a large, sturdy, heat-proof glass jar.
    2. Boil a large kettle or pot of water, and pour over the dandelion flowers. At this point, you should let brew for several hours until you have a nice, dark, tea.
    3. Once you have your tea, you are ready to proceed to the jelly. You will need 3 cups of the tea (you can just drink the extra as tea if you like! It’s great iced)
    4. Add tea, lemon juice, and pectin in a saucepan and bring to a boil.
    5. Add the sugar, and bring back to a boil. Let boil for 1-2 minutes.
    6. Fill your jars, and leave on the counter until the jelly has set, before storing in the refrigerator. Or, if you want to can them, you can at this point process in a water bath for 10 minutes.

    That’s it! This makes a delicious gift for family and friends, or you can keep it all for yourself. Enjoy!