chickensense

If I can do it, you can too! It doesn’t take long, though it can feel that way if you are out of your comfort zone. I’m talking about making and using home-canned foods; the cost difference between store-bought is astronomical!

It really is easy, and quick! You don’t have to be a stay-at-home mom, who practically lives in the kitchen, to feed your family fast, easy, healthy, inexpensive food without chemicals and additives.

You will need some inexpensive equipment and a pressure canner, but don’t worry: it pays for itself in the few months! You can buy everything with just a few clicks of your mouse from many places online including Walmart.com or Amazon.com:

Back to Basics 5-Piece Canning Kit from Amazon.com: $12    OR
Fagor Home Canning Kit from Amazon.com: $30

Mirro Pressure Canner from Amazon.com: $65

While waiting for the equipment to arrive, pick up a box of pint- and quart-size canning jars, plus an extra package of lids. You can find them in the baking section of Walmart, or your favorite grocery store; often you can also find them at Ace Hardware stores.

There are 2 kinds of jars, wide-mouth and normal. Whichever kind you get, make sure to buy the extra box of lids in the correct size. If you can’t find jars and lids, you can order them on Amazon.com; unlike plastic zipper bags, jars are completely reusable and environment-friendly.

For the recipes listed below you won’t need fruit pectin or canning salt, but if you plan to make pickles or jam you’ll want to buy a box of fruit pectin, and a jar of canning salt.

Got everything ordered and/or bought? Good. That took maybe 5 minutes online, and 15 minutes in the grocery store. I told you it was quick and easy.

Now, here are some really simple and really useful recipes to get you started. Don’t panic–you can do it. I promise it won’t strain your brain after an exhausting week at work; it is fast and easy. Just relax on Saturday afternoon and give it a try!

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Canned Meatballs

Sweet ‘n’ Sour Meatballs w/Rice; Spaghetti & Meatballs; BBQ Meatballs–you name it. When you have them canned, you’re only minutes away from a meal! You don’t need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I’ve laid out below! They’re delicious and handy!

Many herbs or spices, especially sage, can make the meatballs bitter when served so it’s best to keep it simple and add more seasonings, if desired, when getting ready to serve the meatballs.

Recipe By: www.recipezaar.com
Serving Size: 7 quart jars

-= Ingredients =-
4 lbs ground beef, (85/15% lean mix)
1 (1/4 lb) package saltine crackers, crushed
1 teaspoon garlic powder (more or less, as desired)
1 tablespoon worcestershire sauce
2 teaspoons salt (more or less, as desired)

-= Instructions =-
Before beginning, wash jars, lids and bands, then run them through dishwasher cycle to sterilize.

1. Mix all ingredients together.
2. Form into golf-ball size balls, or smaller if desired, packing ingredients together tightly.
3. Pre-cook the meatballs by boiling for 5 minutes in water or broth.
4. Place meatballs in quart-sized canning jars. Fill with the boiling water used to pre-cook (Add your own boiled water if more is needed.) Pack only to within 1″ of top of jar.
5. Wipe rim of jar to remove grease or food bits.
6. Place lid on jar. Screw on band.
7. Place filled jars in the jar rack that came with the pressure canner.
8. Add water to canner, to about 2″ deep.
9. Place lid on canner and make sure it is securely fastened.
10. Open canner’s petcock.
11. Turn on medium-high heat.
12. When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
13. When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabilizes at 10 lb.
14. Start timing: 90 minutes for quarts (70 minutes for pints).
15. When time is done, turn off heat, and leave the canner alone till pressure reaches zero.
16. Open petcock to release any remaining steam and remove the lid.
17. Carefully remove the jars, and set in a draft-free place to cool.
18. When cool, remove bands, wipe down jars with a warm, damp cloth.
19. Push down on the center of each jar’s lid. If the lid flexes up and down, it is not sealed properly. Put that jar in the refrigerator and use as soon as possible.
20. Label jars with the contents and date, and store in a cool, dry place.

TO USE: Remove lid and set jar in pan of hot water to melt the grease before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.

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Canned Potatoes

Have home-made mashed potatoes in less time than it takes to cook instant! And sooo much better.

Ingredients–
potatoes, peeled and cut in chunks
1 tsp. salt
Hot water

Instructions–
Wash and peel the potatoes, cut them up, then place in clean, washed quart-size jars. Add salt and hot water from faucet to about 1/2 inch from top. Seal and pressure cook for 40 minutes at 10 pounds.

TO MAKE MASHED POTATOES: Pour a quart of your canned potatoes into a bowl, drain off the liquid and discard. Add a bit of warm milk, margarine, and mash with a potato masher. Mix with a hand-mixer if a smoother consistency is desired. Add salt and pepper to taste. Heat in the microwave for a few minutes until warm.

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Don’t stop now; just think how much store-bought Beef Stew costs; but you can make it for soooo much less! Also chili, clam chowder, chicken, beans–you name it. This saves you money and TIME. Cook up one huge pot of your specialty dish to can enough for several meals. You can have home-made entrees ready to eat 15 minutes after you get home from work. Ultimate convenience, the peace of knowing exactly what is in the food, and huge money savings. You can’t afford not to give it a try.

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