Getting Started Canning at Home

This video gives some great thoughts about why it is a good idea to get started canning at home - especially now. Most people are dependent on food from the grocery store these days. I remember my grandparents always had a large garden and a pantry full of fresh canned vegetables and meat. they never gave much thought about it, it was just the way things were. During the Great Depression,  any more rural families had farms, gardens and nearly everybody canned at home.

Some good inspirational tips are in the video as well. Many people buy canning supplies and get off to a decent start, but gradually lose interest. Suggestions are given as to the best food items and  recipes to begin with, as well as how to maximize the benefits of canning early on so that the initial excitement of canning is maintained and increased as one progresses in this time-honored skill.

Even if you live in the city and do not have a garden, canning is still a great idea. When you do  your own canning, you know exactly what goes into it. You can use your own recipes to suit your taste and health concerns. Starting with fresh produce, you can have a healthier and better-tasting end result, and possibly save a bit of money in the process. 
Don't be concerned about possible food shortages due to colder than normal weather or supply disruptions due to COVID-19. Get started canning and give yourself some peace of mind.

Supplement Home Canning - Canned food at the Grocery Store

How good is canned food you can buy at the grocery store?

Obviously, most expert canners can do a better job of creating delicious and nutritious home-canned foods. Corporations that use GMO items in their canning process, and have profit as their top motive cannot be trusted by and large.

Many folks who can at home cannot can enough to fill all food needs. So here is a vid on buying the best supplemental canned foods at the grocery store to ward off the tough times ahead.

How to Can Pickled Beets

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BRINE:

- 2 cups water

- 2 cups white vinegar

- 2 cups sugar

- 1 teaspoon salt

BEETS:

- 3 1/2 pounds dark red beets (or any variety you enjoy)

- 1-2 large yellow or white onions (depending on your preference, the amount of onion can be optional)

CANNING SUPPLIES:

- 6-7 sterilized pint-size canning jars

- lids and rings

Start by washing your beets. If you are using home grown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You'll know they're ready when a knife is easily inserted with just slight resistance.

Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool and remove skins using knife and gloves to prevent staining.

At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.

Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets; I slice directly into the jars. If this is difficult, slice on a cutting board and pack jars. Top sliced beets with additional onion, leaving about a half inch of headspace in the jar.

Bring brine to a hard boil and fill each jar with the brine, leaving a half inch of headspace. Clean the top of the jars with hot water to remove any debris and drips. Following the manufacturer's directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle).

Place prepared jars in boiling water-bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.

Soon you will be hearing the music to a canners ears - the ping of the lids sealing! If one does not seal, don't worry. Just place it in the refrigerator and eat it!

These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

How to Make Dill Pickles Fresh From the Garden

John from http://www.growingyourgreens.com/ shares with you how he makes no-cook dill pickles fresh from the garden with just a handful of ingredients that are done less than a week!

In this episode, John shows you his recommended way of fermenting your garden-fresh summer vegetables including cucumbers, peppers, okra, onions and more. You will learn with just a few ingredients you can preserve your summer harvest thru the winter for later consumption without cooking.

John will teach you how you can make raw lacto fermented vegetables that have beneficial bacteria that are good for your digestion and immune system.

You will learn how John prevents mold and other contaminants from getting into his pickles by making an air-lock lid using items available online and at a local beer making shop.

After watching this episode, you will now know how you can make raw pickles that have more nutrition than canning, and are full of life!

Canning Garden Vegetables | At Home With P. Allen Smith

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Don't know what to do with all the vegetables from your garden? P. Allen Smith shows how to safely can your garden bounty. Canning is a great way to preserve vegetables and makes a great holiday gift as well!

Have any questions for P. Allen Smith? Leave your comments and questions below!

Practical tips for style, comfort and sustainable living from designer and lifestyle expert P. Allen Smith. Allen dissects style and function to reveal the tips that will take your home and garden to the next level.

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P. Allen Smith is an award-winning designer and lifestyle expert and host of two public television programs, P. Allen Smith's Garden Home, P. Allen Smith's Garden to Table and the syndicated 30-minute show P. Allen Smith Gardens. Smith is one of America's most recognized and respected design experts, providing ideas and inspiration through multiple media venues. He is the author of the best-selling Garden Home series of books published by Clarkson Potter/Random House, including Bringing the Garden Indoors: Container, Crafts and Bouquets for Every Room and P. Allen Smith's Seasonal Recipes from the Garden. Allen is also very active on social networks such as Twitter, Facebook, Allen's Blog and YouTube as well as on the new eHow Home channel debuting January, 2012. His design and lifestyle advice is featured in several national magazines. Learn more at http://www.pallensmith.com.

Some More P. Allen Smith Videos You Might Like:

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Homemade Dill Pickles - How to Make Naturally Fermented Pickles

Learn how to make a Homemade Dill Pickles recipe! Go to http://foodwishes.blogspot.com/2015/08/homemade-dill-pickles-naturally.html for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!

Pickling jalapenos canning the easy and fast way.

Pickling jalapenos tutorial, canning jalapenos. Ingredients needed, jalapenos, apple cider vinegar, kosher salt optional.