Thursday, October 8, 2015

Sanitation Stations

Image result for water

Staying Clean: We never know when a local emergency will pop up, whether a water main is broken, or there is a local flood that contaminates our water.  Think of the Outer Banks and Columbia, South Carolina right now!  After a natural disaster like the earthquake in Haiti or the Tsunami’s in Asia, more people got sick and died because of disease caused by lack of sanitation than from the actual disaster. Diseases such as Typhoid, Dysentery and Cholera are all caused by drinking water that has been contaminated with human feces. These diseases are prevented with proper hygiene, they all cause severe dehydration and require fluids (think water again) as the treatment. If we intend to keep our families safe and healthy in difficult situations, we need to be prepared to keep them clean, and have a way to dispose of our Human urine and feces in a sanitary way. For example, according to Consumer Reports,each year an average of 648,000 hospital patients develop infections during their stays right here in the USA. 75,000 of those cases result in death. By contrast 32,719 people died in car accidents in 2013. I tell you this to let you know the seriousness of infections, and how many people in our culture with proper sanitation, even in our hospitals, are dying of infection. There are so many super bugs out there now, ebola, MRSA, and there will probably be more as the use of antibiotics continues to skyrocket. Prevention is always better than trying to effect a cure.

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Handwashing: There is nothing that will prevent disease better than frequent hand washing. Repeat: there is nothing that will prevent disease better than frequent hand washing.  For a 72 hour pak you are probably going to need all the water you can carry just for drinking, so keep baby wipes and hand sanitizer, maybe an old damp washcloth in a small Ziploc bag for wiping hands before using the baby wipes or hand sanitizer. If you don’t have soap, you can rub clean grass or other green leaves on your hands.  For home use in a time of scarce water, keep two pump style gallon jugs by the sink, one with a very mild soap solution and one with plain water for rinsing. This will control the amount of water used for handwashing. In our restaurants and shops we see signs in the bathrooms to wash hands before returning to work. But for cleanliness and health a better practice is to wash your hands before and after using the toilet. Our hands have been everywhere, you really want clean hands touching your private parts. Remember, there is nothing that will prevent disease better than frequent hand washing. Women who are susceptible to bladder infections or yeast infections need to be especially vigilant.

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Bathing:  When I was a teenager growing up in a rural area, many people had wells that would go dry in the summer and there was a lot of talk about only using an inch of water in the bathtub. They did not use showers because they could not measure or control how much water was being used, and if the well was dry they had no water for other uses. People would go to someone else’s house in town to take a bath or shower when they were not sure how much water they had available.  So in a short term situation, learning to take a sponge bath in the sink, or use baby wipes would be good practice for a “low water” scenario.  For a longer term situation, I would set up a couple of plastic baby pools in the yard with an inch or two of rain water or rain barrel water, use one for bathing with a little  soap, the other for rinsing.

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Laundry:  Have you done laundry by hand? Make a 5 gallon bucket washing system. Watch some YouTube videos on the Resources list. You can use any size bucket, but be sure that the lid will fit on tightly, drill a hole in the middle of the lid and use a new toilet plunger to agitate the clothes and force the water through them.  Drill a few holes in the top of the plunger to allow a flow of water. Be sure to agitate the clothes for about 10 minutes. It is this mechanical action that will get the clothes clean. Washing is a mechanical process, it needs movement and/or friction. Water has to be forced through the fabric to lift the dirt out. Soap simply makes water “wetter” by lowering the surface tension of the water. Rinse at least twice. To dry the clothes in bad weather, simply put them on coat hangers and hang them on the trim over doorways indoors. Or you could use the shower rod. If you have power, aim a fan at them to speed the drying process. When drying clothes in the sun they are naturally disinfected and whitened. The sun provides UV light. UV light reacts with oxygen dissolved in the water to produce reactive forms of oxygen that kill the microorganisms. UV from the sun also interferes with the reproduction cycle of bacteria by damaging their DNA. Think about the disinfecting power of the sun for items like baby diapers, sheets, blankets and clothing that have been used by someone who has been ill. By drying our clothing in the sun we can help to stop bacteria with no harsh chemicals.  Watch YouTube videos to learn how to make laundry soap.

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Toilets: We call our preparation “food storage”. We want to focus on recipes and gardens and staying warm, but we don’t want to deal with the toilet issue! This has become something that has been on my mind lately and I have done quite a bit of research on the subject and would like to share some ideas with you. When our little grand-daughter, Lily was 2 and just potty training, she had an accident, pooped in her pants. She was so upset. Her father said, “it’s ok, Lily, everybody poops.” “Everybody, Daddy?” “Yes, Lily, everybody.” And since that is true, we need a plan.
In my research I ran across a man by the name of Joseph Jenkins. He has written a book called the Humanure Handbook. You can order the hard copy on Amazon, or it is available free as a PDF file. See the resource handout. Please download it and read it. It is a wealth of information. I did not expect it to be as detailed and to have so much scientific information. It was an eye opener for me, and I expect it will be for you. Briefly, he reminds us that all animals (including us) have to eat and have to excrete all the liquid and solid leftover material. He explains that this is a natural process and is designed to return nutrients back to the soil to be used by plants and then eventually by other animals, like us. Just a quick question: how much of the earth’s surface is water?  70%. How much of that water is fresh and usable? Only 1%! Now for many hundreds of years people, especially in our Western cultures, have poured things we want to get rid of into rivers, streams, oceans, just wanting it all to go away. In recent years we have even pushed this system into other areas of the world as we have traveled and demanded “Western style toilets”, using up precious resources and putting heavy burdens on the social structure of struggling nations. We just want to flush our “leftovers” into our sewer systems and we try not to think that we are polluting our waterways and using our resources up, and spending more resources trying to clean up what we have messed up. Joseph Jenkins has been using a composting system for almost 30 years and has taught this system to places in third world nations and at multinational environmental conferences. Joseph Jenkins makes what he calls the Loveable Loo.  Watch the YouTube video. The main points to remember about this system is that 1) the bucket is simply the collection device, it must be paired with proper cover material and then moved to a composting system close by, 2) the composting system must quickly reach a temperature that will kill all pathogens, and 3) the compost must be allowed to rest for a year before using in a garden.

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History: Our ancestors simply dug a small hole, relieved themselves, and then covered up the hole with dirt. I have done some backpacking and used this system. It is important to dig a deep hole and cover it immediately so as not to attract animals to dig it up.  Urine is easy, you really can pee just about anywhere. Paper is nice, but you can  “air dry”.  Now pooping takes more preparation. Let’s think first of what we could do if we had to bug out.                
As we have mentioned, for each of your 72 hour paks you could pack a couple of small Ziploc bags with some baby wipes and hand sanitizer and perhaps some medical gloves. You could use the bags the same way you would do with dog poop at the park. Poop on the ground, then put on the gloves, pull the bag over your hand inside out. Pick up the poop and fold the bag over your hand. Pull the glove off inside out and drop it in the bag. Zip it up. Double bag it. Use leaves or grass and then the baby wipes and hand sanitizer. Dispose of in a dumpster or keep until it can be buried appropriately.  Don’t bury the bag!                      
What would we do if we were home and had no water for a few days, but we expected water to eventually be available in our houses again? Many kids have small potties and would be OK using them. We can also use our trusty 5 gallon buckets and use trash bags as liners.  We can use material such as sphagnum moss, cedar bedding used for small animal cages, sawdust, leaves, or even cat litter in the bottom of the bags and to cover the contents. There is also a product called Supersorb that can be purchased at cleaning supply places or online that can be sprinkled over the contents of the buckets that turns everything into a gel that does not smell. There are toilet seats with lids that you can purchase at Dick’s sporting goods or online that will fit on these buckets, or you can use a Gamma lid system. Remember that you will still have to dispose of these bags at some point, and if there is no trash pickup, you will need to store these buckets. It would be a good idea to use some spray paint and indicate which buckets have been used as toilets, so you will not ever use them for other purposes. It would also be wise to use bleach or Lysol or some other disinfectant on the buckets when they have been emptied and need to be used again. Having a pair of heavy duty kitchen gloves, or double gloving with disposable medical gloves when cleaning the buckets would be a good idea. This is NOT a chore for kids! For older or disabled folks, a bedside commode would be great. These are always available at thrift stores and would be a good item to have on hand. You could make a commode from a plastic yard chair by cutting a hole into the seat and placing a bucket underneath.
Many people recommend separating urine and feces and disposing of them in different ways. We have already talked about that a bit. Urine can be mixed 1 part urine to 10 parts water and poured onto trees or bushes immediately. Mixing urine and feces in one container without sawdust or leaves or straw creates the odor.  Urine and feces mixed together when covered with straw or leaves or sawdust will not have an odor, as the cover material quickly absorbs the moisture. 
Other systems that can be adapted to self reliance are things like camping toilets. These are often a two part system. After they have been used, the bottom section comes apart, and the contents are taken to a public toilet for example in an RV park or camping bathhouse. They are available at Walmart, sporting goods stores and online, and each have their own instructions for use and cleaning.  
There are actually toilets now that do the composting right in the toilet itself. Some use heat and need to be plugged in. Some have a vent system to direct any odors or gases to the outdoors. People living on boats, in off grid cabins or RV’s are starting to use these toilets. Some have crank handles that stir the contents with a cover material. Most of these toilets are very expensive, and of course the ones that use electricity would not work in a situation where the utilities were not working. See the Resource list.
As part of this research, I stumbled across several YouTube videos showing how to make a dog septic system. In a grid down situation, we might have to make a similar system in our own yards as a last resort. Just be sure to locate it away from your vegetable garden, away from any water source, and where any runoff water coming from it will not be going into a neighbor’s yard where he/she might have food growing or a water source. In making a small septic system, you can use a large plastic trash can, cut off the bottom, drill holes on the lower 2/3 of the can, then bury it pretty much to the top of the can. Be sure to keep the lid on it while you are working with it to keep the shape intact so you can put the lid on it when it is in its final location. When the container is down in the hole, put about 4 inches of gravel in the bottom, then about 2 inches of larger chunks of rocks. This will keep any contents from being in water at the bottom. Put some dry leaves or straw on the bottom and then again after each time you empty your bucket into the container, cover the contents with leaves or sawdust again. If you don’t have leaves or other cover material, there are companies that will deliver free mulch to your house, or will give you free sawdust if you show up with a truck. Check Google or Craigslist. Mulch and sawdust are great to have on hand for your gardens anyway. Straw can be purchased in small bales at feed stores. You can add Rid X or other septic tank enzymes and water to get the compost action started at the time you empty your first bucket into the container.
Toilet paper can be expensive, takes up a lot of room, is easily ruined by moisture, and will eventually be used up anyway. For a 72 hour plan, a small water bottle with a pop lid that will squirt when squeezed would be just fine. Fill it with water and add a few drops of liquid soap. Spray yourself off, and then dry with a washcloth or other small piece of fabric or simply drip dry. Save the fabric to be washed and reused. After all, we do this with towels every day.  At home you can install a sprayer on your toilet that is like a kitchen sprayer. It hooks up to the cold water intake on your toilet. Young mothers are using this kind of sprayer to clean off cloth diapers before putting them into water to soak. If your toilet is near hot water you can tap into a hot water line.

Summary: start researching today and practicing tomorrow what you might have to live with “someday”!

Feel free to contact me for any questions: Lissa Estes: lissa.estes@gmail.com, and 919 605 1980

Resources:

                The Humanure Handbook, Joseph Jenkins, PDF is free, also see his YouTube videos under Loveable Loo.
  1.  YouTube: Lulu and the Loveable Loo by Joe Jenkins
  2. YouTube: POOPY SUBJECT: PREPPER talks about "SHTF" Disposal of waste! By Obsessiveprepperaz 
  3. YouTube: Emergency Preparedness Sanitation Kit by EmergencyHelps *****
  4.  Supersorb – used to absorb liquids and turn them into a dry gel substance. Get it at commercial cleaning supply places
  5. YouTube: How to Make a Dog Waste Digester by GreenUP 
  6. Amazon: Pogi's Poop Bags - 30 Rolls (450 Bags) - Large, Earth-Friendly, Scented, Leak-Proof Pet Waste Bags $16.99 
  7. YouTube: DIY composting toilet living in an RV full time by Follow The Hearts 
  8. YouTube: The Big and Dirty Questions about Composting Toilets by Gone with the Wynns
  9. Nature’s head website (advertisement)
  10. C-head website (advertisement)
  11. Sun-Mar website (advertisement)
  12. YouTube: Loveable Loo Eco-Friendly Compost Toilet by Joe Jenkins  
  13. YouTube: Homemade Composting Toilet Update by Livin' Lightly
  14. Coconut coir, coffee hulls, sphagnum peat moss, use for cover materials
  15. YouTube:  Coconut Coir Planting Medium - A Peat Moss Alternative Now Available at Home  Depot by GrowingYourGreens
  16. Just Google “ baby diaper sprayer” for tutorials and products
  17.  Brondell Silver Wall or Toilet-Mounted Hand Held Bidet, Item #: 379571 |  Model #: CSL-40
  18.  4.4 / 5, 8 reviews, $69.57, as seen at Lowe’s stores
  19. YouTube: Composting Toilet - What it is and Why You Need One by Gone with the Wynns
  20. Dick’s Sporting Goods:  Reliance Luggable Loo Seat and Cover, $12.99
  21. YouTube: The Green Prepper, many videos, inexpensive, skills, supplies, good information
  22. Bedside commode: check out any thrift store

Monday, October 5, 2015

Substituations

Egg Substitution (for baking):

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For one egg, simply mix 1 TBS of flaxseed meal with 3 TBS water in a small bowl and let site for two mins. Add to a recipe as you would an egg.


Buttermilk Substitution:

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Add 1 TBS of lemon juice or white vinegar to a cup of milk and let stand for 5-10 mins.


Cooking With Powdered Milk:

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Milk                                   Water                           Dry powdered milk
1 Cup                                 1 Cup                           3 TBS
3/4 cup                               3/4 cup                         2 1/4 TBS
2/3 cup                               2/3 cup                         2 TBS
1/2 cup                               1/2 cup                         1 1/2 TBS
1/3 cup                               1/3 cup                         1 TBS
1/4 cup                               1/4 cup                         3/4 TBS


Sweetened Condensed milk from powdered milk:
From everydayfoodstorage.net

Image result for sweetened condensed milk
1/2 cup hot water
1 cup non-instant powdered milk
1 cup sugar
1 TBS butter

Combine ingredients and mix thoroughly in blender. Use immediately or store in the refrigerate or freeze.


Evaporated Milk from Powdered Milk:
From everydayfoodstorage.net

Image result for evaporated milk
1 1/2 cups of water
1/2 cup + 1 TBS of dry non-instant powdered milk

Combine ingredients and mix thoroughly in blender. Use right away.  Yields the equivalent of a 12 oz. can.

Gardening
































Jerky Recipe

Coleen Cole shared this recipe with the group the night of our September meeting.  She used chicken as her meat, it was delicious!

  • You can use any meat
  • Equal parts soy sauce and Worcestershire sauce
  • 1 cap full of liquid smoke per cup of liquid
  • Cayenne pepper optional but to taste
  • marinade should be 1/2 inch over the meat
Optional Equipment:

  • Food Dehydrator (or)
  • Air bake pans
  • Zip-lock bag/bowl
Cut meat into 3/8 inch thick across the grain,

Having a super sharp knife, with a quick sharpener handy really speeds this process up. It's no fun sitting at the table sawing meat all day.  Get your knife sharp and get it done?

Toss meat with the marinade in a large bowl.

Refrigerate 24-48 hours

Dehydrator: Arrange meat on dehydrator trays. Turn heat setting 150-160 and dehydrate for 6-8 hours.

Oven: Arrange meat on air pans, cookie sheets or hang over the oven racks.

Turn oven on to 150 degrees F, or lowest setting, and place meat and racks in the center of the oven.

If your oven has a fan-bake setting, USE IT! The more airflow you can get, the faster your jerky will dry.

Bake/dehydrate for 8-12 hours or until dry. If using cookie sheets, you'll need to turn the jerky over every few hours.

Store in airtight containers.




Thursday, May 21, 2015

Canning 101


Canning 101
Taught by Becca Clayton

  1. Prepare your food to be canned- shell the peas, snap the beans to the size you want, take the corn off the cob, peel the tomatoes or peaches (dip in boiling water for a few minutes and then cold water to make it easy), cook down the applesauce and strain out the seeds/peels, make a big pot of chili, cook your jam, etc.
  2. Prepare your supplies- hot, clean jars or lids (make sure the jar is lip has no breaks in it), canner full of hot water ready to go, jar lifter, a wet paper towel to clean the jar rims before putting on lids, a butter knife for getting out air bubbles if needed.
  3. Put the food in the jar-
    1. Cold Pack- things that aren't cooked ahead of time can be put in the jar while “cold” (or room temperature) and then covered with hot or boiling water. Examples include green beans, corn, peaches.
    2. Hot Pack- things that are cooked ahead of time are put in the jar while hot. Usually these things have their own sauce (like jam or soup), but if not, cover with hot or boiling water.
  4. Put the lid on the jar-
    1. Headspace- You want to have ¼ to ½ inch headspace, or air, at the top of the jar. This is so that as the food heats it can expand without spilling out of the jar. This also provides the air that will create the vacuum seal. So leave headspace. You can use a butter knife to get air bubbles out of the food (such as in a peach half or amid the green beans), then add more liquid if needed to get the headspace right. It is okay if there is more headspace, but it doesn't look as pretty and food that is out of the water may discolor over time.
    2. Clean the lip of the jar- food that is left on here can interfere with a good seal.
    3. Place a hot lid on the jar and hand tighten on a rim or band. Don't screw it down tight. We want air to be able to escape as it heats.
  5. Run the canner- Put each jar in the canner, on opposite sides to keep the rack balanced so they don't all tip over. Once the canner is full or you are out of jars to put in it, process the food for the length of time or at the pounds of pressure your recipe or chart says is necessary.
  6. Last steps- When the canning time is complete, turn off the heat and let the canner sit and cool for about 10 minutes (or until the pressure is gone in a pressure canner). Then tilt the lid and let it cool more. Then use the jar lifter to remove the jars. Set them on a dry towel in a place where they will be safe from being touched or having a sudden change in temperature because either could crack the glass. Let them cool for 24 hrs, then wipe the jars down clean, label them, and store them where you plan to keep them.

A note about canning times:

Waterbath: You wait until the canner is boiling again to start the timer. You want to turn the heat down some then so that it doesn't boil over, but if it stops boiling then you have to restart your timer once it boils again.

Steam Canning: You wait until the steam has been coming out of the hole with out any break for 10 minutes. Then you start your timer. You want to turn the heat down some so you don't boil all the water off, but if the steam stops coming out you have to then let it vent for 10 minutes again before starting the timer again.

Pressure Canning: You wait until it reaches the required pressure before starting the timer. You want to turn the heat down some so you don't go to a higher pressure than needed, but if it dips below the pressure then you have to restart the timer once you get it back to pressure.

High Altitude requires more canning/processing time.


Which Type of Canner Do I Use?

Hard and fast rule: You must pressure can low acid foods. This basically means anything that isn't fruit. Your recipe should say whether to pressure can it or not. If there is a mixture of different types of foods (i.e. soup or spaghetti sauce) and one of the foods is low acid, process it as a low acid food. The recipe/canning table should say how long to process it for, but if you can't find that then can/process it for the longest time any of the individual ingredients would require.

Foods that must be pressure canned: vegetables, meat, soup, spaghetti sauce with meat, etc.
Foods that don' need pressure canning: most fruits, tomatoes with added lemon juice (follow the recipe)

Steam Canner- 
 Pros: Heats up quicker, doesn't take as much water
 Cons: Not currently approved by the USDA because of fears that it may not heat through the glass as thoroughly

Waterbath Canner- 
 Pros: Tried and true with lots of research to prove its effectiveness
 Cons: Takes a long time to bring to a boil and uses a lot of water, heavy to move around

Pressure Canner- 
 Pros: Allows you to process low acid foods, can also be used as a pressure cooker, can also be used as a steam canner
 Cons: People are intimidated by it and scared of the high pressure, sometimes they are somewhat smaller than waterbath canners and may not hold as many jars.

Where do I Find Recipes?

  1. The Internet
  2. Canning books and old cookbooks- check out the library
  3. Family recipes
  4. Word of mouth- ask your friends
  5. Inside pectin boxes or on packaging of other canning supplies
  6. USDA extension office- they can also check your old pressure canner to make sure it is displaying an accurate pressure reading.

Where Do I Find Canning Supplies?

  1. Your mom or grandma- Ask her! She may have a lot of stuff to give you for free!
  2. Walmart has canning supplies and even canners for good prices, but it may be seasonal
  3. Kroger and Harris Teeter both consistently have pectin, lids, and jars.
What Can You Can?

A lot more than you would think! I have personally canned spaghetti sauce, jams of all kinds, tomatoes, peaches, pears, applesauce, apricots, corn, green beans, chili sauce, apple pie filling, pickles, and jalapeno peppers. You can can meats- it makes tender meat, quick dinner prep, and preserves meat without taking freezer space. You can can dinner- soup, chili, spaghetti sauce. You can can family favorites- Mom's special chili sauce or Grandma's famous pickles. You can can lemonade or tomato juice. You can even "can" cakes or bread  (see recipes below)! You can't can foods that are too thick- like pumpkin- though, because the heat doesn't penetrate all the way through to the center. Other foods, like whole berries, preserve better with freezing because they lose their color when canned, or get mushy.

Does Canning Save Money?

It depends. At first canning costs a lot because you have to buy jars and lids and supplies. Most of those supplies are reusable year after year, so then you just have the cost of lids and the food that goes in the jars. Canning does give you the power to control exactly what goes into your food and also a way to preserve an overabundance of food during one season for use in another season. And home canned food tastes better than store bought canned food.

Tips for reducing the cost:

  1. Free or Affordable Canning Jars- Ask around. Many relatives or ward members have boxes of canning jars in their attic that they no longer use and would love to give away. You can also find them at garage sales and thrift stores. Some glass mayonnaise jars can be used for canning. Just check and see if the canning rings fit their threads. If so, you can use them.


    1. Free or Affordable Food- Grow food in your garden, ask around and let people know you would be willing to take their extra produce or fruit from a fruit tree in their yard, buy food in season and/or in bulk when on sale or at the farmer's market. The farmer's market will give you better quality produce for canning than the grocery store and you can usually negotiate with the sellers about price. Know that the price will fluctuate from year to year based on the harvest that year.

    1. Supplies- You can buy pectin on sale at the end of jam season and use it the next year. The same is true for canning lids. Re-use your rings until they get rusty. If they have some rust, use them for the jars you give away or for jars in your fridge or storage, but not for canning itself.

A note about pectin: I buy the powdered pectin. It is more affordable and I have never gotten a good thick jam set from using liquid or no-cook pectin.


Is it Safe?

The Ball Blue Book or USDA guidelines are the gold standard to insure safety. The information from both is available online. They are the basic standards that you find all over the internet for how long to process foods for and it is based on years of research. Follow their standards and you will be safe. Or, as my grandma-in-law said, “A good can is all about cleanliness!”


And here is a handout from a class that my friend Teri Davis taught.  She gave me permission to post this on the blog.  There are some delicious and interesting recipes at the end of it.


Why do we need to use pressure canning?  



Simply cooking food doesn't ensure that it is free of bacteria. Once you can the food, you are putting the food in a perfect environment for bacterial growth. Botulism is one of the ugliest germs that grows in a can which has been improperly stored – and botulism can kill people! Even boiling water will not kill botulism spores. We use a pressure canner to reach temperatures much higher than 212F/100C that will ensure all of the botulism spores are completely eradicated.

Any time you press on the center of the lid of your home canned foods and the seal has been popped, you need to throw that can out. The popped seal means it is filled with gas, and the gas has been created by botulism spores. There are very few times that I have properly stored a can with pressure canning and had the seal pop still. It stinks when that happens, but the food is not safe to eat.

There are two methods to begin canning:

1. Raw Packing – the food is not cooked before it is put into the cans. Instead, it is cooked by the heat of the pressure canning process. Why use it? Raw packing is convenient!

2. Heat Packing – the food is cooked before it is put into the cans. Pressure canning is still necessary to reach high enough temperatures that will kill all of the bacteria in the food. Why use it? Make a large pot of soup or chili, but it's too much? Can the leftovers!




Every pressure canner will have some kind of locking mechanism and a pressure valve.



Home canning jars with lids. Save money and avoid brand names. I promise the off-brand Walmart jars are just as good as the Ball brand jars!



Jar tongs for lifting hot jars.  


Wide-mouth jar funnel to help decrease the mess caused by filling the jar. Again, not absolutely necessary.



Jar labels – you always want to label what the food item is and the date that you canned it.  You can get fancy, or just use a sharpie on the lid.

Some people suggest running your jars through a sanitizing wash in the dish washer. Others suggest a rinse with soap and hot water, and a few are fine with just really hot (or boiling) water. Whatever makes you feel peace of mind is what you should choose. I usually just use really hot tap water and rinse a jar two or three times. Also rinse the lids

Whether you’re raw packing or heat packing, you need a recipe that contains liquid. The liquid is what heats up inside the pressure canner, killing all of the bad bacteria. There are a few exceptions to this rule, which we’ll talk about later.

Either way, you’ll fill the jar with your food of choice. I don’t like to waste anything, so I pack that bad boy really tight with the solid part of the recipe. I then spoon in the liquid part until the liquid reaches one inch below the rim of the jar.

It doesn’t matter if the liquid doesn’t fully cover the solid food. This space without liquid is called “head space” and is for liquid expansion when the jar is in the pressure canner.

Wipe the rim of the jar really well to remove food and liquid from the grooves. You want the lid to make a really tight seal and having food there will inhibit the seal. Put the lid on the jar and screw it tight. Place the jars in the pressure canner and follow the directions that came with your specific pressure canner. Each model is different.

If you need to find out what the suggested times and pressures are for a certain food, Google it! I find all of my recipes online, including the canning times. A lot of the time, the Ball home canning website has what I’m looking for.  Sometimes I find what I need in people’s home canning blogs or youtube videos.

The exceptions to the canning rules:

Foods with low (acidic) pH don’t need to be put in a pressure canner because the environment isn’t favorable for bacterial growth. Examples of these low pH foods are apples, tomatoes, and citrus fruits. Instead of using a pressure canner, use the hot water bath method.

(There is a fun cake recipe below that doesn’t use either heating method… but it still works!)

You should have enough knowledge to get started with your pressure canning. If you have any questions, Google them!  Reading through people’s blogs also give you lots of good ideas, tips, and tricks. There are hundreds of different canning methods, so find the one(s) that work best for you.


Here are some of my favorite recipes!

1. Shrimp and veggies

1 package cooked medium shrimp, thawed and tails removed
2 or 3 fresh zucchini, sliced into bite-size chunks
1 can diced tomatoes
1 large onion, chopped
1 Tbsp butter (or alternative oil)
Water (amount varies)
Spices: Basil, salt, and pepper to taste

Put a large pot on the stove at medium temperature. Add butter (or other oil) until hot, followed by
zucchini, onion, tomatoes, and spices. Put a lid on top, occasionally checking on the food and stirring.
Once the zucchini and onions become soft, add the shrimp. Add enough water to cover ¾ of the food in the pot. Add more spices to taste at this point.  Reduce the heat and put a lid on the pot while you ready your jars – I suggest pints. Fill the jars with the food, but keep the broth level at ¾ of the volume. It doesn’t matter if some of the food is not covered in broth.  Can at 10lbs for 45 minutes.


2. Beef Stew

1 lb (give or take) of sliced beef for stews
10 baby carrots, chopped in half
1 onion, chopped
2 or 3 cups chopped potatoes
Water (amount varies)
Other veggies: green beans, corn, beans, etc. can be used.
Spices: 1 tsp rosemary, 1 tsp thyme, salt and pepper to taste

I throw all of the ingredients in my crock pot for a good 10-12 hours and let it sit without bothering it. Make sure the water covers the ingredients.  Prepare your jars – I stick with the pint size. Fill the jar with food and only ¾ of the jar with the broth. It doesn’t matter if the food is not completely covered with broth.  Can at 10lbs for 75 minutes.


3. Beef Boneless Ribs

At least 1 lb of boneless beef ribs
1 cup red wine
1 cup soy sauce
1/4 cup olive oil
2 Tbsp brown sugar
5 cloves garlic, finely chopped or grated
1 tsp chili powder
Preheat oven to 400 F. Put all of the ingredients into a glass casserole dish – make sure you flip the ribs over a few times to make sure they get coated with the broth.
Bake for 10 minutes. Remove the ribs from the oven, flip the ribs over, and put back in the oven for another 10 minutes

Prepare your jars – I stick with pint-size. Remove the ribs from the oven, and chop them into bite-size
chunks. Put the ribs into the jars, making sure to pack the meat down each time. I fit about 2.5 or 3 ribs into each jar. Fill the jar ¾ with broth.
Can at 10lbs for 75 minutes.


4. Chicken Salad

1 lb boneless chicken breast
water (varies)
1 onion, finely chopped
1 cup chopped almonds (or other nuts)
Handful of raisins, a little less than ¼ cup
water (varies)
First set of spices: 1 tsp rosemary, 1 tsp thyme, salt and pepper to taste
Second set of spices: 1 Tbsp dillweed, salt and pepper to taste

I put the chicken breast and first set of spices in the crock pot and let it sit for 8-10 hours. I add water until it fills about 1 inch of the crock pot.

Let the chicken cool until it’s a good temperature to touch. Pull the breast (or chop) into bite-size cubes.

Add the raisins, onion, almonds, and second set of spices. Mix until even.

Prepare your jars – I do 8oz or pint size. Fill the jars with the chicken salad, then add enough water to fill ¾ of the jar

Can at 10lbs for 20 minutes.


5. Italian Pork Roast

Any size or weight of any size pork roast
5 cloves garlic, finely chopped or grated
Water (varies)
Italian Seasoning

I put the pork roast with seasoning in the crock pot for 12 hours. Add enough water to cover ½ of the roast.
Prepare your jars – I stick with pint size. Pull the pork roast apart, or chop into bite-size chunks. Put the meat in the jars and continue to pack it down as you add more.  Add enough broth to fill 3/4 of the jar.
Can at 10 lbs for 75 minutes.


6. Cake in a Jar

You can do the cake-in-a-jar with any cake or bread recipe. I stick with the 8oz jars because the sides of the jars go straight up and down, so there would be no weird angle to try and fit a spoon inside the jar when your hubby eats the cake.

Make the cake/bread batter per the recipe instructions.

Prepare your jars and put a small pot of water on the stove to boil. (Your lids will stay in this pot of boiling water until the moment you take them out to cap the jars closed.)

Put your jars on a cookie sheet so it’s easier to transfer in/out of the oven - Fill them half-way with cake or bread batter. Putting any more batter will result in cake rising out of the jar, and will not be fit for capping

Bake the cake in the jars at the temperature on the recipe. The jars will not be in the oven for the same amount of time as the recipe requires – you just have to keep an eye on the cake. When you see the cake rise and turn golden-brown, start the toothpick test. Stick a toothpick in the center of the cake and remove it; you know the cake is done when the batter doesn’t stick to the toothpick.
Remove the jars from the oven, and immediately cap with the lids from the boiling pot of water. Obviously, the jars and lids will both be piping hot, so you’ll need to use lots of towels and pot holders to seal the lids

Let the jars cool on the counter. As they cool off, they will vacuum themselves shut. You’ll hear the cans suction closed, and you’ll know that they’re good to go!

Send a tub of icing in the care package with the jars of cake so that hubby can apply it himself when he opens the jars!