Canning

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Canning jars are about $30 here too they are Kilner brand. I buy the lids in bulk from USA as it's cheaper to buy them and have them shipped over than to buy them here. A dozen lids over here costs the same as you pay for a case of jars:eek: So I generally save the jars for produce and meat.
Ouch! At least you can reuse the jars over and over. That justifies the expense some. I even use them for drinking glasses, dry storage, etc. I know danilgrl said she reuses the lids some, and I would in shtf, but for now the lids are pretty cheap over here.
 
It's pretty good, I might add a bit more salt and a bit less garam masala next time. My son is having the curry, I'll stir through some Coconut milk, he can eat whole jar to himself. I am having Smoked Mackerel salad. After cooking all day I don't fancy a hot meal.
 
Speaking of a fail, I tried a couple cases of the sauerkraut done right in the jars a few weeks back. I checked on them yesterday and the cabbage looks just like it did when I put it in the jars. I haven’t opened a jar to smell or anything yet, but I think it forgot to ferment or something.... I guess I should be greatfull it’s not brown slime anyways. I did notice some of the jars sealed and some didn’t. I’ll let you know how it turned out when I’m brave enough to open one.
 
Speaking of a fail, I tried a couple cases of the sauerkraut done right in the jars a few weeks back. I checked on them yesterday and the cabbage looks just like it did when I put it in the jars. I haven’t opened a jar to smell or anything yet, but I think it forgot to ferment or something.... I guess I should be greatfull it’s not brown slime anyways. I did notice some of the jars sealed and some didn’t. I’ll let you know how it turned out when I’m brave enough to open one.
Oh you didn't make kimche
 
I already add celery carrots potatoes whole kernel corn among who knows what else to my chicken soup,when I do some home canning.but yet. I'm wondering what others add to theirs.
 
I already add celery carrots potatoes whole kernel corn among who knows what else to my chicken soup,when I do some home canning.but yet. I'm wondering what others add to theirs.
I’ve never added corn before, might be interesting. Most of my dishes get whatever I have on hand. I rarely go buy a list of special ingredients for a recipe.
 
Some people don't care for corn or what ever in their chicken soup. Oh yeah,i do add okra time to time.as for going by a list goes. My list of ingredients is what I decided on.
 
I’ve never added corn before, might be interesting. Most of my dishes get whatever I have on hand. I rarely go buy a list of special ingredients for a recipe.
I can up Chicken and Corn Chowder. Really good hot meal in the winter as one of those comfort foods.
 
i finnaly got around to putting the chicken on the stove,for the chicken soup.then remembered i don't have enough canning labels if i go over 14 pints.and the 3 inly stores in town that carries labels dont have any.so I'll use some printing labels if I need to.
Just write on top of the lids with a Sharpie pen. Once I remove from the canner, let sit over night, unscrew bands and clean the jars real good along with rings. At this point you can either leave the rings off or put them back on. ( I store most without.) Make sure your lid is totally clean & dry before marking. Doing it this way will save you money not buying labels. Since you are pressure canning you do not want to save those lids anyway.
 
Well,

My kraut is delicious. lol. Maybe a tad salty, but squeeky crisp, a nice mellow sour, my wife is thrilled. And zero spoilage.
I tested one jar and mine was a little salty for me too. I also thought it was really crisp too. I wasn’t sure what to expect as I’ve never had homemade sourkraut before, but I was a little scared to eat it and dumped the first jar. Since you’re still alive I may try eating a little more of the next jar. I did notice about half the jars did not hold a seal, so will still dump those probably.
 
I dumped the two that failed to seal. The kraut is great if you like it crisp. I have eaten a full jar. I live, lol. Probably healthier hahaha.

I'm going to add some bread and butter pickle juice to two mason jars, I like my kraut just a bit sweet.

I figure a few days in the fridge, and it should be ready.

It was pretty funny. My wife was like "here, babe. Try this." hahaha
 

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