Canning Old Fashioned Greens and Ham Hocks Southern Style

Old Fashioned Greens and Hamhocks Old fashioned greens and ham hocks is a classic southern dish. This recipe is perhaps not as popular as it once was, but I remember having this on the supper table nearly every week back in the day. This is not a set recipe that really calls for a particular type of greens and each batch can be a little different. Collard greens are a standard ingredient but they can be mixed with cabbage, brussel sprouts, broccoli, or just about anything from Brassica family of greens. The 'southern' style part comes largely from ham hocks and/or bacon. This adds a wonderful flavor. I must say that a lot of folks who are very 'fat conscious' these days just don't know what they are missing if they have not tried many real 'southern delicacies'. Typical ingredients for this recipe may differ a bit from batch to batch but mainly include:

• Collard greens/mixed green - shredded
• ham hocks, ham, and.or bacon
• chicken broth or homemade stock
• salt
• brown sugar
• garlic
• apple cider vinegar
• onions
• your favorite hot sauce

One thing you can look forward to if you decide to try this recipe will be the wonder aroma that will fill your kitchen. If you are like me, it will probably bring back some fond memories of simpler times. Just watch the video for details including amounts and cooking times. Be prepared for a lot of shrinkage as well because greens will really cook down considerably.  Be sure to check out all the great gardening, canning and homesteading tips on the 'That 1870's Homestead' Youtube channel. 
As always, have a great time canning at home!

Canning Spicy Beef with Garlic and Onions

Canning spicy beef with garlic and onions. This canning recipe uses pre-cooked cubes of roast beef. Canned for 90 minutes at 10 psi per FDA guidelines.

Linda pre-cooks the beef in a 425-degree oven with salt and pepper for about an hour until browned. Other flavors added to the beef in the canning jars are onions, a healthy dose of red pepper flakes, Mexican Oregano, (yum!), and beef broth.  This is a hearty and filling recipe that would be welcome in the coming fall and winter months. Ingredients and amounts, cooking times, and some expert canning tips and advice are all included in the video. Enjoy, and don't be afraid to add your own personal touch to this delicious canning recipe.

Spicy Beef

Top 10 Questions About Canning: Home canning Need to Know

What are the top ten questions about home canning? People who are new to canning are especially interested in doing home canning the right way, and with the best canning equipment and supplies. the Homestead Heart Channel on Youtube has recently done a Canning Q&A that addresses these questions with a great deal of style and years of experience.

So here are the top ten questions asked about home canning from real people:

1. What kind of canner do I need and how big should it be?
2. How much water do I use in my canner?
3. Can I use a 'pressure cooker' to can foods?
4. Can I use a 'water bath canner' to can meats?
5. Where do I purchase my canning supplies?
6. Where do I store my canned foods?
7. What is the shelf life of canned meat?
8. Is there a different texture between raw and hot-packed chicken?
9. Why can meat and butter instead of just freezing these items?
10. Do you leave the bands on the jars after they are canned?

Watch the video to find the answers - do any of them surprise you?

So that's it, the 10 most-asked questions about home canning. Have you or your friends asked any of these questions? Do you agree with the answers?  Here's another great video from Homestead Heart - Pineapple Jam - The Easy Way! Some good questings are answered in this video as well. Like how many pineapples do I need, How long to cook, how ripe should the pineapples be? How much sugar should I add? Hint: not much! Pineapple jam is sweet, delicious, and has a wonderful aroma. Give this one a try folks, and don't be afraid to add your own special touch.

Please be sure to check out all the great canning videos at Homestead Heart - and happy canning!

Canning Tips for Beginners - Canning is Easier than You Think

Many beginners have some largely irrational fears around the whole process of canning. Canning is really not that hard. If you follow some basic canning safety rules and guidelines, you can have a fun  pastime from which you can start reaping some very real benefits in short order!



Canning at home is something of a lost art these days, but just a few decades ago, nearly 'everybody's grandma' was doing it. Don't be afraid to make a few mistakes initially, that's how everybody learns. One of the most important things to do is to make sure the can lids seal properly as they cool down  after pressure cooking. It's fun to listen as the canning jars make that reassuring "Pop!" as they seal.

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.