Canning Equipment How To – Food Storage Basics

Canning Equipment How To – Food Storage Basics

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PracticalBushcraft1 asked me to do a canning equipment requirements and costs video. Here it is! 🙂

I’m no canning expert so if I’ve left anything out please add it, or if you have any questions feel free to ask.

Equipment varies slightly depending on whether you’re preserving low acid or high acid foods.

Pressure canners are required for low acid foods. Standard size for a pressure canner is something that can hold at least seven quart jars, anything smaller is considered a pressure cooker.

Types:

A weighted gauge doesn’t require babysitting as much, if the weight is jiggling the proper pressure is being maintained. Refer to the owner’s manual for your specific canner for proper jiggle.

For high altitude areas a dial gauge may be the best option, as pressures higher than what a weighted gauge will offer may be required. Dial gauges allow for precise pressures as well, so they may prevent over-processing food.

Price range is 25 to whatever you want to spend. 🙂 This will be your biggest expense so shop wisely.

Hot water bath or boiling water bath canners are used for high acid foods. Any food that is high acid can be canned in a hot water bath canner.

HWB canners are simply stainless steel or enamelware pots capable of holding whatever size jars you are canning. The requirement is that 1 or 2″ of water must be able to cover the jars when loaded, and that the jars be held off the bottom of the pot by some means..

Price of 0 to 55 new in box.

Jars can be re-used as long as there are no chips or cracks, especially on the rim of the jar where sealing takes place. Rings can be re-used as long as they are not rusty or bent. According to USDA safety guidelines, lids should never be re-used as the sealing compound becomes defective upon reaching boiling temps.

8 or 10 bucks per dozen jars with lids and 1.50 to 3 bucks for lids.

A jar lifter, magnetic lid wand, and air bubble remover/ headspace checker is needed to. these can be purchased as canning kit for 10 or 15 bucks. A ladle to remove food and a big wooden spoon are nice to have as well.

The item used to remove air bubbles can be anything but metal as metal can scratch the glass jar and ruin it causing it to burst or fail to seal. Some folks use a bamboo chopstick or the handle of a wooden spoon to remove air bubbles, a plastic spatula can be used as well. the jar lifter and wand are a requirement.

There is quite a bit of measuring equipment that is required for canning foods; 4 cup measuring cup, 8 cup, 1/4 cup, and also spoons ranging from 1/8 tsp up to 1 TBSP. A scale is required to weigh the food, as many recipes are based on weight not volume.

A nice thing to have is a measuring stick or ruler which will allow cutting of vegetables like pickles and beans to the right length for the size jar being used, not a requirement, but it will speed the process of canning along and make filling jars easier.

An assortment of bowls, and smaller pots and pans to cook or otherwise prepare the food prior to canning. A strainer or two, food mill, food slicer, food processor / chopper, jelly bag, spice bag, are all nice things to have, but you can find ways around those items by using cheesecloth and a knife. I’m not including costs on these items.

Be prepared to buy lots of sugar, salt, vinegar, herbs and spices. The price on these items adds up quick, so buy bulk if you plan on doing lots of preserving. soft water and canning, pickling, or Kosher salt are recommended. Table salt and hard water shoudn’t be used, for appearance reasons.

If you are frugal and know how to pinch pennies and stretch dollars this all can be had for under 100 dollars. If not, the price can skyrocket upwards of 300 dollars or more if you are starting from scratch. Check out garage sales, thrift shops, and even antique stores for the best deals.

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20 Comments

  1. Laurie O (Miss Laurie Darlin)

    Great video…just bought a water bath pot…am a newbie to canning and your approach to canning makes it less daunting…thanks for the information…great tips and info…:)

  2. It's been a while since I used this pressure canner and I don't have the owner's manual with me at the moment, just moved. But, you can find an instruction manual online. I believe I got one from Presto, which is the company that now owns it, they sent it free if I recall correctly. Their new canner works the same way and all the parts for the old canner can be found at online stores.

  3. I just bought a #5 National 12 qt canner, which is essentially the same you have in your video, but it didn't come with an instruction manual. Could you tell me how to use the weighted gizmo on it? I noticed the little arrow on top that shows the direction to turn, but I don't understand how it works. I've only used an All-American, which I love, but I needed something smaller for a lot of the canning I do.

  4. I've never pickled eggs, but would guess not if you're using vinegar. Best bet is to find a proven recipe and use that.

  5. do you have to seal pickeled eggs with a pressure cooker if you use all vinegar? thanks.

  6. I just wash the veggies in cold water from the tap. they should be washed well though as dirt is what harbors the botulism toxin.

  7. Do you wash your veggies in anything other than water?

  8. It's nice hearing from someone in a high altitude area on this. I've found too that, for home canning, the weighted gauge is the way to go, no worrying about the gauge being off and you don't have to babysit the pressure canner so much.

    Thanks for sharing!.

  9. I'm in a high altitude area. Those dial gauges are overrated. It starts out and a person tends to watch it like a hawk and fuss over where the dial is. Plus, you have to take them to the county extension office to have the thing checked annually to make sure it's reading right. One with a weight is fine. I'm supposed to can at 14 lbs where I'm at and I just let it go up to 15 lbs and let the weight do the work. I ignore the gauge.

  10. ThomasAnthonyTroutt

    there are a bunch of grate ideas for you

  11. ThomasAnthonyTroutt

    replacing salts,sugars–dayle recomend intake of vitamns and mineralr–to much to less singa and symptoms of over under dose of vitamns-common medical prceduers for frequent or comm elmants like shok,woond closing,dehydration,over heating lol sorrys got carried away
    but top 5-10 for everything would be grate of best/most common used so after some watches they can walk out with the cloths on there back and live for 7-10 fays (not as hard as anyone thinks)

  12. ThomasAnthonyTroutt

    top 5-10 seeds or so— and how 2 of the best plants to be used as 1 of each of thease uses Food-Cord-Smolder tender-Fire tender(slow fast burning)Wax, oils for (lamps),skin,stones,(metals)-wood for smolder fire,smokless fire-find, pefury clean watert–shelter methods,material–best wood for long and slow fire–wood for tools,building–methods to catch fish,small game,birds,bugs,–medical plants for bites, stings,infections,(viral bacterial fungel),plants-common tools needed-clothing wetdryext

  13. Cold smoking is true smoking and preserving of food. Hot smoking is simply adding smoke flavor and cooking the food with very low heat. Hot smoked food won't last as long without refrigeration as cold smoked food. I'm not entirely familiar with the process, but cold smoking is the way to go if you want to preserve food without refrigeration.

    Give me an idea of what you want seed-wise and I'll see what I can do. Dogbane is about the best cordage material there is, and common milkweed.

  14. ThomasAnthonyTroutt

    i never heard of that will you explane the procress– and how much you charge to maile me some seeds of eatable, cord, tender,ext plants some that share the same zone as TN when you get yours done
    this is the one thing i lack experince in and am more woried about cord,tender, ext than the food plants but do want as many as i can get for different season for cultavionion manely for a pice of land (when i get some land) that will be self suffchent

  15. I'm working on getting together some wild seeds, would like to build a TRUE cold smoker and brine and preserve meat the old way.

  16. ThomasAnthonyTroutt

    thank you thats was more than i could have expected//// just a thaught but a video on drying,smoking would be nice– also plant seeds that dont take long to mature both wild and domestic for example most beans sold in stores you can cat the green shoots in 3-4 weeks or so…..so when u bug out to your place (if when you deside to dig in) you can plant year around food around your area (short and long) wich is why i think a wild/domestic seed vido would be grate im just into plants lol ill starv

  17. I stick to using modern methods and, if I didn't have the proper equipment, would avoid canning low acid foods in a long term off grid wilderness type situation.

    You would want a lid because it keeps the water from evaporating away and requires less fuel to process.

    Hot water bath processing times for low-acid foods, although now considered VERY unsafe, are extremely long, maybe 5 or 6 hours or more depending on the food.

    Green beans can be strung and dried, same with fish, red meat, etc.

  18. wax, canning jars, a good stock of lids, a hot water bath canner, the know how to make your own vinegar and sugar and an old canning book, say the Kerr book for example which gives hot water bath processing times for low acid foods as well as high acid.

    Those old methods are less safe and require more fuel, but in a long term situation where it was an only option they would suffice when no other means were available.

    Drying food is the best option for long term as it only requires time.

  19. ThomasAnthonyTroutt

    a how 2 with out fance parts or having to replave things would be grate for situations were someone might have to be indepent for say 10 plus years say i moved in the wild right now things i could use to help me can (of course i have canning jars and a pot with no lid) ext

  20. You're welcome! and thanks for stopping in.

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