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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,178)
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4/17/12 7:01 A

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Margie....Georgiegurlz just put a recipe on our Rcipe Box thread for pressure canning dried beans and I thought of you....
Here's the link...
www.sparkpeople.com/myspark/team_mes
sa
geboard_thread.asp?board=6366x13192xR>37763574


You probably can use this for Quinoa etc. Maybe adjust the time.

Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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MISSNUGGY's Photo MISSNUGGY Posts: 342
4/16/12 8:25 P

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I say, you are a nice lady! Missnuggy

MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.


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SKIPSIDE's Photo SKIPSIDE Posts: 2,787
4/16/12 8:13 P

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No worries.
There are all those stories of people getting together at races;
maybe we should have a rolling "canning bee" emoticon
so we'll just add your state onto our list of stops.


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MISSNUGGY's Photo MISSNUGGY Posts: 342
4/16/12 6:11 P

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You girls are making me jealous, seems like I want those of you that live half way accross the country for neighbors/girlfriends. Missnuggy

MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.


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SKIPSIDE's Photo SKIPSIDE Posts: 2,787
4/16/12 5:00 P

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I spent a chunk of childhood years in NE Ohio .... and my year just wasn't in sync without hearing the annual wooly bear report :)
My mother and best friend still live there so I pop in alot.
Actually in 2009 my company went out of business and my mother had emergency surgeries so I ended up spending 10 months up in Lake county. I discovered spark just before I went but didn't follow up on signing up until afterwards. Too bad! I could use a canning buddy session.
I'll have to check out Herschbergers in future. Middlefield would be shorter drive than Kidron (though I'd miss the fun of the livestock auctions next door).

Edited by: SKIPSIDE at: 4/17/2012 (13:44)
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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,178)
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4/16/12 4:27 P

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Skipside...Do you live in NE Ohio?
I've been to Lehmans a zillion times...It's SO Addicting !!!!
I found an Amish store called Herschbergers farther north near Middlefield on Rt 528.
They have a lot of the things that Lehmans has but on a much smaller scale. The store that is. It's like an Amish hardware store so the prices are much better. Lehmans has gotten so touristy so the prices are very inflated.
I live in Mantua Township near Aurora.
It would be so nice to have a Canning Buddy !!!!

Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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SKIPSIDE's Photo SKIPSIDE Posts: 2,787
4/16/12 4:09 P

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canning grains reminded me of something I'd glanced online yesterday

so I went back to the site and found item that takes "canning" back to
literally sealing in cans with no power needed (giving you that extra calorie burn LOL)
https://www.lehmans.com/store/Kitche
n_
__Canning_and_Preserving___Canners_aR>nd_Cookers___Can_Sealer___13190?Args=


If you're ever in NE Ohio's amish country, check out this store. Its got the most incredible collection of stuff.!!
I even noticed a waterbath canner with a lower compartment for putting in firewood to heat the water. We should have had one of these at Girl Scout camp to learn canning. It would have been a hoot!

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ANTHEAMS's Photo ANTHEAMS Posts: 580
4/16/12 2:38 P

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I had a whole lot of work to do this evening but have spent ages exploring this Gemini Sky and it's so very useful. I shall be back to this link often I thing. Brilliant!

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,178)
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4/16/12 10:58 A

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I googled Canning Quinoa (still looking) for Margie and Look What I found !!!!

A FREE CANNING APP !!!!!!!!!!!!!!!!!!

Here's the link...
www.care2.com/greenliving/free-canni
ng
-app-helps-with-food-preservation.html



I just downloaded it to my iPhone. Not sure if it will work on my iPad...


I haven't looked it over but could be a nice and easy tool...We all have our phones with us !!!!

I started a new thread with this App info....



Edited by: GEMINI-SKY at: 4/16/2012 (10:59)
Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,512
4/16/12 10:26 A

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Good morning Gemini-sky. You are such a GEM! My time crunch of needing homemade ready to eat foods for the average 2-3 week time gap for storm event and storm recovery are important for me to reduce stress. And fully cooked foods with out fire or electricity are facts of life when a monster storm ravages a community. I am a victim of Katrina. I did not get back into my home for 6 months. Now, I must 100% avoid commercial food. Therefore, I must make my own and this is the area of being a good scout and being prepared for any eventuality. These seeds are a big part of my program. My thyroid support and adrenal fatigue are real and so is the intolerance to additives preservatives and certain whole organic fresh foods. Just soaking the seeds before eating is not enough. Quinoa has a sapinon coating that tastes like soap that soaking alone is not going to remove the natural coating when heat will.


I have spent the last 5 years recovering from poor professional health care and have learned to self care as much as possible. So Meals-ready-to-eat straight from my own jar and dehydrator (dehydrated without the preservative citric acid and other common painful things) are my options to stay away from the no-no’s of pain my personal elimination diet journal shows and my Doctor of Nutrition has deciphered. My list of foods and health and beauty products to avoid is long and making what I can have myself ensures better health and continues stronger weight loss.


The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,178)
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4/16/12 9:08 A

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Good Morning Margie...Why would you want to can quinoa and amaranth?
I've only seen them dry so I out mine in an air proof jar and store them in my pantry.
I do have a FoodSaver that has an attachment where you put whatever in a jar, add the 2 piece lid, and then put on the cover attachment from FoodSaver, put on the hose and attach to the FS unit. It sucks out the air from the jar and seals it (just like canning) but with no heat. The grains and anything dried (noodles, beans etc) stay much longer.

Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,512
4/16/12 9:01 A

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I have extreme food allergies and food intolerances from low adrenal function. And low acid foods need to be parked in a safe place where all storage must be ‘no electricity needed’ to store or cook it. The hurricane season is my biggest motive to want to can meat and less acid fruits and vegetables. I cannot tolerate commercial restaurant, the government’s meals ready to eat, and processed foods. The additives and the preservative really BITE. My freezer is excellent all the rest of the year; but this section of time from June 1st to November 30th is my biggest motive. Thanks for the canning hints.

Does any one have suggestions for canning tiny grains and seeds like quinoa and amaranth?


The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
MISSNUGGY's Photo MISSNUGGY Posts: 342
4/16/12 8:40 A

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Answering the lady from England, you are set to go if you have a pressure cooker that has a weight 5-10 or 15 pounds of pressure, now all you need to know is the length of time for whatever you are canning. You use your pot for stews etc and it can be used for canning. Missnuggy

MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,178)
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4/16/12 6:57 A

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In Case you all want to see the start of this...Here it is

Skipside Wow! I've ignored this thread in past weeks but finally got curious when it popped up on weekly digest again. Who knew it would be so interesting!

I guess I've not gotten into spark teams enough to understand what type of problem having inactive leaders creates. Most of the teams I've seen seem to ebb and flow, getting busy then quiet for a stretch and then wake up again. Even when leaders have been tied up elsewhere, members have managed to just jump in with threads and keep things going.
Well true except for the occasional team where the members just don't respond.... which definitely isn't the case here.
So I vote - go for it Gemini. You have the enthusiasm to do what is needed.

FYI, my viewpoint/interest here is:
I had the desire in the past but not the time to can/preserve much.
Now I have chances to do more so here I am.
I love reading the threads for recipe ideas AND considering my limited experience and total lack of in-person people to learn from I love all the tips and other tidbits buried here.
I'd just keep this team going rather than starting a new team and losing the wealth of info already here

Gemini-Sky Good Morning and Glad you're back with us...
I do agree, No New Team...To much Good Info already here....
I know what you mean about an in person lesson. For years, I would not try a pressure canner til my friend had me come over her house and we did beets together.
It was so easy and fool proof that I went and bought one.
I got the All American (No Gasket type).
Now I do all kinds of veggies, fruits and this year, I want to try meats and soups.
Well, all I can say is, if you don't hear from me for awhile, maybe it Blew Up !!!!
Kidding !!!!!

Antheams Gemini Sky, I agree about all the excellent information buried in the threads and if they cannot be kept and accessed then a new team is not a good idea.

I would like your help as I'm suffering from being English and am not at all sure what you mean by "canning". I thought it meant what we call "bottling" when you heat treat stuff in a preserving jar either in the oven or in a water bath, and it seals when it cools but I was always told that, other than tomatoes which were really fruit, it was dangerous, without very special equipment, to preserve vegetables in this way. Is your canner something very special? Your mention of a gasket and possibilities of explosions makes me think it might be what we call a pressure cooker which I use for cooking stews and so on but that does not have any special temperature control - you just use different pressure weights; 5lbs, 10lbs or 15lbs.

Divided by a common language is what someone said about the English and Americans and it seems that this might be a case of this. I'd love to preserve vegetables other than in the freezer or making chutney or pickle especially when we have a glut of beans or beets so much look forward to hearing from you.
Thanks, Anthea

Skipside Anthea - You are right about the english speaking language divide. And it's not just between North America and Britain. I wonder if the spanish speakers have this same issue? they must.

anyway as to your 'translation' question:

When we take about canning here, we may be speaking about one of two methods

1) common canning = boiled-water canning = waterbath canning = what you call "bottling"
"recommended for high-acid and acidified foods such as fruits, soft-spreads, pickles, and tomatoes"

2) pressure canning = canning done in a big pan (big enough to hold all several jars on a rack inside) with a locking lid and either a weighted gauge or dial gauge = what you call (?) canning


We also have a smaller cooking pan called a pressure cooker that is like a saucepan with a locking lid and is just used for cooking up a meal. I have one but it's still in the box as I've never gotten up the nerve to try it out. I can't tell you much about it except to say I once saw someone use one to steam beets. (Long time ago but was the only time I tasted beets and didn't hate them) .

Pressure canner is much bigger but undoubtably works similarly.
"Pressure canner is the processing method recommended for low-acid foods such as vegetables, meats, poutlry, seafood, and some combination recipes combining low-acid & high-acid foods." because need to use temp greater than boiling point of water ;
using temp of approx. 240F=116C


www.freshpreserving.com/tools/steps/low-
ac
id-foods.aspx


==== example of "pressure canner"
https://www.lehmans.com/store/Kitchen___
Ca
nning_and_Preserving___Canners_and_Coo
kers___Lehman_s__Best_Pressure_Canners
___910?Args=

Antheams Skipside, you are so good as this is exactly the information I wanted.

I guess there might not be enough people over here who are prepared to preserve vegetables and meat/fish etc as we have loads of recipes in magazines and papers for different fruit and pickles and so on but precious few for veg. I know the French and Belgian do a lot of vegetable preserving which is why you can always find the jars in supermarkets over there - whereas here we only have the fresh or frozen veg or imports from the Continent.

Does the pressure gauge on the canning machine actually show the temperature or is that in the book? And now of course I am wondering from where I can get one. If I am googlisng for it what exactly shoudlI google?

Keep well and happy.
xx Anthea

Skipside Anthea - good questions
I thought this warranted setting up a new thread for discussion of pressure canners
so I set it up under general discussion forum as
"Pressure Canners - resources & questions"

Hopefully we can get some good feedback there

Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,178)
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4/16/12 6:21 A

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Good Morning...
I have an All American Brand pressure canner. It has both the dial and the weight.
I love the fact that There are no gaskets to keep tract of. The old type of pressure canners had a gasket around the upper lip, so when you put the lid on (it sat on the gasket) there would be a good seal.
The new ones don't have that gasket. Just use a small amount of veggie oil. Do read instructions.
I have the 21 Qt...
Here is a link so you can see the different sizes and prices. I just picked any site so do Google Pressure canners (I Googled All American pressure canner) to get some ideas.
Do check Ebay... and also check for sites with FREE Shipping.


www.allamericancanner.com/allamerica
np
ressurecanner.htm


Hope this helps andSo glad you are with us....
OXOX

Edited by: GEMINI-SKY at: 4/16/2012 (06:23)
Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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MISSNUGGY's Photo MISSNUGGY Posts: 342
4/15/12 9:08 P

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I wanted to add that pressure canners were not allowed in the home I grew up in down on the farm, my Grandma was the boss and she knew of an old lady that blew one of those new fangeled things up. So, as a young bride I made a decision and that was to pressure can, good decision. Missnuggy

MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.


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MISSNUGGY's Photo MISSNUGGY Posts: 342
4/15/12 8:49 P

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I have both types of pressure canners, the weight one jiggles it is a good reminder as to realize the heat is correct as it will jiggle, rest, jiggle, rest. The dial pressure gage is fine too, but RESPECT it, once you have your heat regulated you should be fine. Any of you that live in a rural area I suggest buying your canner from a farm type store, those people can generally be more helpful. I also suggest anyone having an old canner to have the pressure gage checked as well as considering replacing the gasket as they get old and harden. Our Farm Bureau offers this service to check the gage. I would purchase a canner that holds quarts rather than pints then you have either option. I have been canning for over 50 years, you name it, it has happened to me; however I have never had an explosion, I respect my pressure canners. It used to be an necessity now I do it because I love to. Missnuggy

Edited by: MISSNUGGY at: 4/15/2012 (21:05)
MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.


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SKIPSIDE's Photo SKIPSIDE Posts: 2,787
4/15/12 8:13 P

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Question from newbies to all you more experienced canners....

Say we got out feet wet and did some waterbath canning ("bottling") of some basic chutneys, jellies, pickles, and/or tomatoes. Now we want to move on which requires us to suppress our fear of explosion and acquire a pressure canner.

Other than we know they exist and what they are use for and the basic overview information
www.freshpreserving.com/tools/steps/
lo
w-acid-foods.aspx

we are clueless.

STEP One though is that we need to purchase the essential piece of equipment, the pressure canner. A big bite out of the wallet so could use the following help:

??? there are two kinds that I'm aware of, 1) with weighted gauge and 2) with dial guage. What is the difference and does it matter etc

??? tips as to what we should look for and good places to look etc.

??? what type of canners have you used and what have you loved or hated


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