Is canning for food preservation an option?

[skyl4rk]

I have never done canning, although I have seen others do it.

If someone did not have a fridge, and wanted to preserve "leftovers", does canning work in a boondocking situation without refrigeration?

For example, I cook up some chili and store it in pint jars.  I save one for dinner and can (preserve) three or four for later.

I can see some problems, such as needing more water, more cleanup, the cost of lids, more cooking time, and have to store a large pressure cooker and jars.  Are there any other problems with this idea?

 

[Moxadox]

I grew up canning. We grew a huge garden and bought our meat when it was still mooing or clucking. I love the technology, but there's a reason people tend to can large runs of things rather than just a few leftovers. It's a long and precise process with very bad consequences if you mess up--anywhere from major explosions to death from botulism.

It is certainly possible to can up a few jars of leftover chili or whatever. It takes at least 45 minutes under 15 lb of pressure to safely process non-acid foods like beans or meat or rice. Then you will have to clean the jars, which will have cooked-on foods to soak, scrub, and sterilize.

I wouldn't embark upon a project like that myself, but if you think you'd enjoy it, go for it! Just be sure to read the USDA guide to safe canning. It really is the best.

The Dire Wolfess

 

[AMGS3]

Hi Skyl4rk!

My background with this is I grew up with my Gram canning almost everything out of her garden. She even made soup and venison, not just single ingredient veggies. As an adult I've canned pickles, beets, chili, venison, jellies, soup, and salsa. So I've got experience with both hot water bath and pressure canning.

I canned a lot of that outside over a propane burner like this one, specifically to cut down on the heat in my tiny kitchen.

I think that (in addition to the above things you named) a limiting factor for this is going to be the amount of cooking fuel your going to be using in order to heat the jars to the proper pressure for the proper amount of time in order to safely preserve them.

If you have an efficient freezer, you might end up spending 2 or 3 times as much propane to "preserve" by canning than you would use to preserve by freezing.

A general rule of thumb is that soups and stews (like chili) in pints take 60 minutes at 11 pounds of pressure at 1000' altitude. In quarts it's 75 minutes. Those times are for the period of time your canner is at pressure, it does not count the time (and fuel) it takes to heat your canner up to begin with.

*Please not that this ^ is just a general estimation. Always refer to a professional source (like the Ball Blue Book for canning) for exact recipes and canning advice. I would hate for you to get sick because I remembered this "rule of thumb" incorrectly.

~angie

Sent from my VS501 using Tapatalk

 

[Dingfelder]

Just from the viewpoint of a non-canner -- I would hate to have to carry all that heavy glass around.

In general, I've moved toward containers that are either very light, that collapse, or both.

 

[DLTooley]

A 12v compressor fridge with the solar to run it is what most people do. That’s not all that simple either, but probably better for small batches. I use mine as a freezer and a regular cooler for the rest.

 

[RoamerRV428]

absolutely doable with the right equip and knowledge and you know it would be a messier situation etc....but sure you can do it if wanted. No problem truly I can see if you really want to tackle it

 

[skyl4rk]

One of the benefits would be "cook once, have food for five days". Also, it is hard to cook small amounts of food.

I agree that a solar powered fridge makes more sense if you don't want wasted food due to spoilage.

 

[RoamerRV428]

if the outcome is about 5 days worth of eating then in reality canning a smaller amt than most would do, like a lot of food for preservation thru a long winter, then truly a solar fridge or some type of refrigeration on the side would be best. A big old pot of chili could easily last 3-4-5 days in the fridge for use as a next meal if kept cold. Do you have any options that can include electricity from solar or shore power or anything? just wondering.

 

[skyl4rk]

I have a lot of options, including a class b with solar power and a three way fridge. But I am thinking about other types of boondocking, car camping or canoe camping.

 

[bonnieE350van]

dingfelder brought up a valid point in that glass is heavy... but another thought is it could also break bouncing around on rough backroads etc.
making quite a mess to clean up...I do have glass jars with me but I don't boondock or take very many unpaved roads in my travels.
I cook for one (myself) and most leftovers are usually turned into soup for lunch the next day...I also only buy 3 days worth of fresh meats or veggies at a time as my cooler only keeps ice for about that long...also use dehydrated/freeze-dried things...
this is the first summer I was able to be somewhere where I could can anything so I will be bringing some homecanned HOT PEPPER JJELLY,APPLESAUCE and PUMPKIN BUTTER with me but they will be cushioned and boxed up to keep from banging together in transit...

 

[RoamerRV428]

I have a lot of options, including a class b with solar power and a three way fridge.  But I am thinking about other types of boondocking, car camping or canoe camping.

I get that.  Thinking a few ways to cover our butts while out and about thru all situations is a good thing

 

[RowanFae]

OI think of long term storage when I think of canning. Also, larger quantities stored long term.

Also, all the jostling and bouncing could result in a false seal which could allow contamination not to mention breaking glass etc.

If Done lots of thought should be given in how to safely package the glass bottles to reduce stress on the bottles and seals while traveling.

Edited to add: Liquor stores will give you boxes that would be good for protecting the glass while traveling.

 

[highdesertranger]

you know they make shipping boxes of various quality for mason jars. they are fairly cheap. I take an old sock and use it to protect the jars. just put the jar in the sock. I don't can but use the jars to store some food stuff also left overs. I have never broken a jar. highdesertranger

 

[maki2]

Setting up to can just one or two jars is way too much work to consider it a worthwhile task in terms of labor and fuel expense.

 

[Almost There]

You might be better off thinking in terms of dehydrating than canning.

Dehydrating makes the food lighter and smaller, doesn't require a lot of propane (it can be done outdoors with sunshine) and wouldn't require the expense and weight of mason jars. And yes, you can dehydrate things like spaghetti sauce or even whole meals with the spaghetti already in it.

For even several meals left over, using a 12V fridge unit set at 0 F (good freezer temp) would be a better way to go IMO, than canning.

I do pots of chili and spaghetti sauce then freeze single serve portions on a regular basis. It's all stored in plastic containers that won't break and are all the same size so they stack nicely whether in use or empty.

 

[RowanFae]

you know they make shipping boxes of various quality for mason jars.  they are fairly cheap.  I take an old sock and use it to protect the jars.  just put the jar in the sock.  I don't can but use the jars to store some food stuff also left overs.  I have never broken a jar.  highdesertranger

Yes, that's why I had edited my post to add about the boxes. I didn't want to sound all naysaying and discouraging.

 

[Ticklebellly]

I think of preserving in glass and canning in tin as two different processes.   High acid foods preserve well and safely in glass using a water bath process.   Canning in tin requires specialist equipment to ensure the tinned contents reach a temp high enough to kill Salmonella spores.   Having participated in several family days where a whole season crop is preserved, I don't see doing that on a small scale is worth the work.

Against that clarification, small quantities of leftovers are most easily frozen for another day.   I have concentrated on a pantry with a focus on items not needing refrigeration and plan meals of portion sizes that do not yield leftovers.   A 40 litre Engel has been enough fridge for me for several years.

I would contribute to any fridge/ no fridge discussion by saying having a small compressor fridge has, for me, been a good decision.

 

[maki2]

Of course I do love it when neighbors offer their leftovers to me I enjoy the break from doing my own cooking. In fact that very situation happened this afternoon. A friend walked over to my place with a carton of chocolate ice cream, he lives on a boat and does not have a freezer. He wanted to have some ice cream but did not want the leftover to go to waste. He just has a little fridge and the freezer space in it does not do well for keeping ice cream.

 

[RowanFae]

Here's a true story about leftovers and my oh so very active imagination. I did run a collaborative writing forum for ages, so my imagination has decades of fodder to work with. Just tossing in a little justification here so people don't think I'm a psycho paranoid creeper.

Anyway, during my 2 week camping trip; most of which was being alone with my dog in the forest, I was offered leftovers from a nice family camped close by. Here's what happened.

I was crawling around my tiny tent, getting it ready for the night, when I heard a very masculine voice say hello right outside. I had to crawl out, and while still on my hands and knees, peer up at this young man and his young daughter. A little awkward, and having not heard him approach and my dog not barking I was little nervous. The man and daughter were very friendly and explained that they'd cooked too many pork steaks and wondered if I'd like some. Of course I said yes. I mean, pork steaks right? And cooked over a campfire!

After they came back with the food and left, I stared at it for a bit and my oh so annoying brain that never shuts up started processing all the different scenarios in which my campsite neighbors were crazy mass serial killers or human traffickers and how my food was poisoned or drugged and if I ate it I could end up with all my oh so extensive stuff (serious rolling of the eyes here) stolen or even be kidnapped (GASP) or dead! After mulling this over in my mind, I did the only logical thing a person could do. I looked at my dog and gave him the hot dog included in the meal.

Then I sat there and stared at him intently. Waiting. He was fine. I was fine. The food was good.

Hey, in my defense. I HAD been alone for over a week, and ....yeah well. Don't judge me!

 

[Weight]

Back to Canning Food. I helped Mom with all kind of canning. always in bell jars. I can some stuff once in a while. It is a fun thing to do. The last batch of tomatoes produced 4 quart jars. Tomatoes are easy, so I think chili would also be as it is salty and tomatoey.There is no reason not to can food, if you have the equipment. Small quantities as well as larger batches. It is easier with small quantities and fewer jars and smaller pots. I guess one problem is if you have 4 pints of not so good chili, you know the one that didn't turn out. You would be stuck eating that for four meals. I keep my canned goods on a supermarket shelf.