Archive for Downsizer For an ethical approach to consumption
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gai
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Canning ready mealsWe slaughtered a few chickens yesterday and I'm doing a mammoth cooking session today. Most of the food is destined for ready meals - chicken soup, chicken & veg pie, chicken stew etc - which would normally be frozen. I couldn't buy a pressure canner in France but bought lots of lovely new jars instead and would like to preserve some soup and stew in them. Some questions for those brave enough to can meat products in a water bath are -
How long should I process the filled jars after the water comes to a boil? Won't the contents turn to mush if it's boiled for hours considering everything is already cooked before it goes into the jars? How high should I fill the jars? How long will the contents keep?
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Bulgarianlily
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I boiled my jars for four hours once the water had come to a simmer and no, it didn't turn to mush, they are just lovely and so quick and easy to use. I used some pigs feet to make a good jelly for a stock base. I didn't over cook the food first. The jars seem to keep forever in a cool dark place. I fill the jars 3/4s full. I do 40 at a time in a half oildrum, wth a plastic sheet tied over the top, somewhere on here is a post that describes this.
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gai
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Thanks Bulgarianlily. The bouilleur (HUGE French water bath) has been bubbling on the range for the last couple of hours and the last of the pies are in the oven. Pans washed and worksurface cleaned. I'm putting my feet up with a nice glass of wine.
You should smell my kitchen.
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