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  #1  
Old 02/10/09, 03:42 PM
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Canning 'convenience foods'

What 'convenience foods' do you can?

I also posted this under the canning and preserving thread, but was hoping for a broader response.
Today I am canning pinto beans. I also am planning to do some baked beans, soups etc. My question is this - What 'convenience foods' do you can? I was taking stock of my kitchen cupboard analyzing what I buy 'premade' at the store. Mostly chicken noodle soup, chicken broth, baked beans, etc. My goal is to try and start doing more of this myself. Especially now before the garden canning kicks in. What do the rest of you do?

I just ordered the book from Backwoods Home Magazine called Recession Proof your Pantry. This is what really got me thinking about this. The book is great by the way if you don't have it already.
Sarah

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  #2  
Old 02/10/09, 04:44 PM
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ham and beans
beans
spaghetti sauce
jams
fruit cocktail
v-8

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Old 02/10/09, 05:04 PM
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Spaghetti sauce, salsa, pickles, jam.

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  #4  
Old 02/10/09, 05:29 PM
 
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Turkey in broth, beef in chili (no beans) apple and blackberry pie fillings, beef broth, vegetable beef soup, marinara sauce, jalapino cheese sauce, jalapino pickled carrots.

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  #5  
Old 02/10/09, 05:57 PM
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I canned 8 roosters Sunday before last. I'll have meat for main course, to make soup with, chicken salad, just plain old sandwiches, or whatever.

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Old 02/10/09, 06:38 PM
 
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We dug razor clams this weekend I cut the necks into approx one inch squares and canned smoked necks DH and the kids love them, I also stir them into creamcheese with sour cream for clam dip.
Another one I do is B.B.Q beef in half pints the kids pop these open, mikey in the jar and put on a bun simple. this works for chicken and pork also.
I do most of my bean soups in small single serve jars I would rather open an extra when needed than see a large jar opened and wasted.
Single serve canned fruit.
Many of the things we can in quart jars can be snack food in 1/2 pints.

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Old 02/10/09, 06:50 PM
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I can all different kinds of beans to be able to use in many different ways. Lots of different kinds of soups......barley beef is one of my favorite comfort foods. My canned meats are so convenient. I can chicken, pork, beef and ham. Dump a jar of pork into a pan and add BBQ sauce for easy sandwiches. All sorts of uses for the meats. I like my own canned sauces and juices better than what I can buy in the store.

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Old 02/11/09, 09:11 AM
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Quote:
Originally Posted by ronron View Post
We dug razor clams this weekend I cut the necks into approx one inch squares and canned smoked necks DH and the kids love them, I also stir them into creamcheese with sour cream for clam dip.
Another one I do is B.B.Q beef in half pints the kids pop these open, mikey in the jar and put on a bun simple. this works for chicken and pork also.
I do most of my bean soups in small single serve jars I would rather open an extra when needed than see a large jar opened and wasted.
Single serve canned fruit.
Many of the things we can in quart jars can be snack food in 1/2 pints.
This is what I do, as I am the only one here. It's so convienient. I eat the soup right out of the jar (after microwaving) at work. No need to waste a bowl.
BYW - the clams sound amazing!
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Old 02/11/09, 11:18 AM
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I can rabbit, chicken, deer, beef, sausage, spaghetti sauce with meatballs, vegetable soup, beef stew, chicken broth, & lots of fruits!

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  #10  
Old 02/11/09, 11:33 AM
 
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I can alot of soups, spaghetti sauce, etc. One thing to be aware of when canning soups is that noodles don't usually can well. They tend to fall apart and turn to mush.

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Old 02/11/09, 11:53 AM
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I havn't been doing a whole lot of canning sence we moved to TX,but I have canned a lot of tomatoe sauces,salsas,bean soupe and other soups and chicken broth, Veggies,pickles,fruit In the past. I haven't done any main dish meats yet, but will hopefully do some of that this year. As well as the other things I'v listed.
Farmmom is right about the noodles though. I want to try a (new to me)techeic When making your soups or main dishes that use noodles is to cook them sepperately just long enough to get them soft and pliable. Then add them to receip right before uping them in the jars. That way they will finish cooking in the canning prosess and wouldn't be over cooked and turned to mush. Just something I plan on trying.
I think you are on the right track with taking invantory of your pantry. Maybe you can share with us what you are learning from the book. Thanks

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  #12  
Old 02/11/09, 11:57 AM
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Quote:
Originally Posted by squeezinby View Post
I havn't been doing a whole lot of canning sence we moved to TX,but I have canned a lot of tomatoe sauces,salsas,bean soupe and other soups and chicken broth, Veggies,pickles,fruit In the past. I haven't done any main dish meats yet, but will hopefully do some of that this year. As well as the other things I'v listed.
Farmmom is right about the noodles though. I want to try a (new to me)techeic When making your soups or main dishes that use noodles is to cook them sepperately just long enough to get them soft and pliable. Then add them to receip right before uping them in the jars. That way they will finish cooking in the canning prosess and wouldn't be over cooked and turned to mush. Just something I plan on trying.
I think you are on the right track with taking invantory of your pantry. Maybe you can share with us what you are learning from the book. Thanks

In the book, Jackie Clay says when canning soup, to make you soup without noodles or rice, and fill your jar half full. Then add a handful of rice or noodles, uncooked, (half a handful for pint jars) and finish filling your jar with hot soup. Process as required for the recipe. I am going to try this. I think chicken and rice soup would be awessome to have on the shelf for a quick lunch. I will let you know how it turns out.
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Old 02/11/09, 12:04 PM
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That sounds good,maybe that's what I was thinking of. I know that I had read something along those lines somewhere. I know it's been a while sence I read it. Thanks,amandaraedylan.

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  #14  
Old 02/11/09, 12:05 PM
 
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I can potatoes when I have an excess, some sliced, some small ones whole. Meats, with and without broth, ground beef seasoned and unseasoned, for tacos, chili, etc. I've done sausage patties in wide mouth jars a couple times, also. Many soups, sauces, dried beans, pickled everything, jams and jellies of course. Juices, dog and cat food. Pumpkin, applesauce, milk, butter, corn, meats. Just about anything except breads or noodles has been canned in this house. Oh, and I haven't canned mushrooms or olives! Jan in Co

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  #15  
Old 02/11/09, 01:56 PM
 
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Also, about soups. The National Center for Home Food Preservation issues this statement:

"Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups".

I can much of what has been mentioned above. Always remember to process combined foods like soups and sauces for whatever ingredient takes longest (which for us is often the meat).

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  #16  
Old 02/12/09, 03:12 PM
 
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There are foods that are not safe to can, no matter what some well meaning folks say. They have no training in food preservation safety. Jackie Clay and others may do those things, but she is not trained in current food preservation safety.
No milk, butter, eggs, cheese or cheese sauces, no flour, no rice, barley, noodles, etc. , as well as any pureed pumpkin product, including pumpking butter, are safe to can in any manner.
The noodles, rice, etc. are considered thickeners. They change the density of the food and also the ph level.
That rule about canning for the longest ingredient is no longer considered safe either. The density of a food is just as important as the ph/acid level. A person should only can recipes from reliable sources , like any of the USDA/extension publications or something like the Ball Blue book. Those recipes and methods are tested for safety.
If you can your own recipe, even if it seemed the ph was right at the time of canning, the ph can change as it sits.
I can send links if anyone wants them to tell why most of those things are not safe to can.
(I teach food preservation and food safety at my local county extension office. )

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  #17  
Old 02/12/09, 03:49 PM
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I would be interested in those links, Lucy. Could you PM me?

Thanks,
Dan

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  #18  
Old 02/12/09, 05:34 PM
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Lucy, the stubborn part of me wants to say "well, my great grandmother canned chicken soup with noodles for decades!" And I've canned butter without any of us getting sick.

I understand about the density changing canning time, since it takes longer to get the inner parts to the high temperature, but could this be just another effort to "idiot proof" our world, like peanut butter saying "may contain nuts"?

I don't mean to be rude, I'm just curious. I don't want to make my family sick, and I'm relatively new to canning.

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  #19  
Old 02/12/09, 07:25 PM
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Quote:
Originally Posted by Jan in CO View Post
I can potatoes when I have an excess, some sliced, some small ones whole. Meats, with and without broth, ground beef seasoned and unseasoned, for tacos, chili, etc. I've done sausage patties in wide mouth jars a couple times, also. Many soups, sauces, dried beans, pickled everything, jams and jellies of course. Juices, dog and cat food. Pumpkin, applesauce, milk, butter, corn, meats. Just about anything except breads or noodles has been canned in this house. Oh, and I haven't canned mushrooms or olives! Jan in Co
I'm going to have to try the taco meat. That would be great for my boyfriend! He would love to just open a jar, heat and eat!
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Old 02/12/09, 07:41 PM
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Wow, wonderful ideas!
Lucy, could you please share those links. I'd like to start doing more babyfood and soups. Are there any vegetable puree's that are safe to can? Oh..besides tomatoes.

This summer I hope to go clamming. I did up a batch of chowder base but I guess the clams that were previously canned by my Dad were too old.

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