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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: on Wednesday
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So to answer my own question...
I've canned a bunch of stuff now, but I wanted to be able to re-use the mason jars and lids once I have sealed them and then subsequently opened them later. This lead me to discover Vacuum Sealing.
Now, a little about myself...whenever I intend to purchase something I kind of obsess over it. I want to make sure I not only get the best deal but the best thing suited for me. I did a LOT of research on vacuum sealers and decided to share it in an article for anyone else who is in the same boat as me and wants to extend the longevity of their produce.
Please, be gentle. This is the first article that I have written :) At the very least I hope you learn something from me.
You can read what I wrote at www.thevacuumsealerexpert.com
Please and thank you!
If you have any questions about vacuum sealers and preserving food, please ask. I am thrilled to answer them!
You might glean an idea from this video also "My New Whizbang Shrink-Bagging Tutorial": http://uplandgardener.blogspot.com/2016/08/marlenes-youtube-debut-o...
Thank you Ginny! I will review the link you sent to me and add the information if it is not already on my post!
Keith, Herrick Kimball has a wonderful blog. He had another blog going for many years and still uses past video from it. I think he had about 10 thousands posts! Here's the link to his new blog and that started about a month ago: http://uplandgardener.blogspot.com
I watched the video, and I don't really think it quite fits with my page. Basically they shrink wrapped their chicken, whereas I speak of vacuum sealing. They don't remove the air from the pouch before impulse sealing it. Also..they poked a hole in it in the end. That ruined the seal. The label won't keep it air tight. You couldn't sous vide in a setup like that, and I am not certain those bags are BPA free.
Good Morning Jenn, The best direction to start is the BAll Blue Book Guide to Preserving. It is the least complicated reading on the matter I have ever encountered and it has lots of pictures. Tomatoes are considered a high-acid food and thus can be boiling water processed but it can also be pressure processed, it varies. When I started canning I did a list of all the canned goods that I bought & used on a regular basis and I targeted learning those first. I have on occasion bought "already canned" but the price was a total store blow-out and I couldn't do it for that price and that's like Cream of Chicken/Mushroom soup that I use in casseroles. I make & put-up black beans, pinto beans (Mexican foods) & Baked Beans- 10 pounds of beans at a time. When I process I fill that stock pot & canner and I cook dinner at the same time. When I'm harvesting large from the garden I'm making up huge stock pots of mixed Veggie-Herb soup and canning those up, plus putting up my years worth of green beans & corn & mixed veggie. I'm also pulling out my favorite recipes when veggie & root crops are harvested like: potato soup, onion soup, garlic soup, carrot-cilantro soup. In the long run I save a lot of money, growing & eating organic gives me peace of mind and I know 100% what's in my food.
That is great advice about picking the staples that you already eat to start canning.
The Carrot Cilantro soup sounds amazing.
Carrot & Cilantro Soup
1 white onion
A whole head of garlic diced 4 Tablespoons olive oil 1 bunch of carrots (~1 lb) 3 potatoes 1-1 1/2 quarts vegetable stock 1/2 bunch cilantro (add more if cilantro is your thing) salt and pepper to taste
Peel, slice & dice the onion and put in olive oil and sauté in a soup pot.
Peel the carrots and potatoes and cut them into large chunks. (I run my through a food processer)
Once the onions are soft, add carrots and potatoes, put a lid on and continue to sauté for approximately 10 minutes. Add more olive oil if need be.
Add vegetable stock, bring to a boil, then lower to a simmer and simmer until the vegetables are cooked and soft. Take the pot off heat.
Add the cilantro to the pot. Allow to cool down a bit. Puree the soup in a food processor/Blender in multiple batches until smooth.
Reheat on stove and serve with a dollop of sour cream & chives and a crusty bread.
Note: I make huge batches for canning up and just leave the carrots and potatoes diced up.
You can also use other types of squashes like Butternut squash and pumpkin. I also toss in a lot of grated zucchini, yellow neck squash, diced green beans and whole peas. (Eat well my friend!)
I just wish there was a way I could go back to re-edit a post, I meant to add "Diced Garlic" was to be sauted with the onion.
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