[CottonBall]

And I say also, Thanks to all the contributors for nearly 20k posts.. for these archives contain information that is beneficial for all..more than I can comprehend, but by searching (find), you can access topics as needed,, I know I’m much wiser, and hopefully better prepared..

Same here, Eagle. I know I have a ways to go before I feel 'ready'. But this thread has me on the path!

BTW, to all my canning mentors, I tried canning some shrimp today. Got pint jars (that I didn't have before - Winco had 'em for $6.59/dozen) and cooked the shrimp in shells in a brine solution, as the Ball book said to do. Looks like they got their info from the Dept. of Agriculture.

Well - I don't think I need to do it ever again! The shrimp was mushy. Really mushy. I had a Cajun sauce all made and ready for the shrimp. I opened a jar to test it - and threw all 7 away. And opened a jar of chicken that I had from a previous batch from the morning. I'm still in the testing phase - still wondering about the texture of the meat and figuring out ways to use it. The chicken was awesome - hubby said he liked the stewed consistency.

And the broth in the jars are to die for! I made some soup in the mountains with the broth left from a can/jar of chicken and everone raved about it. And the broth left after canning some ham was awesome in split pea soup. I think I love the broth that is left even better than the meat.

Jar? Can? Why do we call it 'canning' when I end up with 'jars'?

[metmom]

Probably because you can actually put stuff in cans. There is a way to actually home CAN foods in cans instead of jars.

http://www.ehcan.com/
http://www.aaoobfoods.com/cansealers.htm

[metmom]

Thanks for the update on how the meat turned out. I think I’ll be trying some beef for soups and stews later this summer.

If the meat turns out that tender, I think I’ll try some of the cheaper cuts like round.

[nw_arizona_granny]

I suspect that the name came from the use of cans.

Housewives canned in cans, for a long time.

Mary still had her canning in cans equipment.

She made us all piggy banks, from tin cans.

She would save the cans that had the label painted on and reseal the empty can, then cut a slot in the top for coins to go in and put tape over the hole, with a date on it, so the casual person seeing it would not see the hole.

You can do the same with a juice can, and open it with a punch, knife or screwdriver, pour out the contents, rinse and you have a bank.

Some times, in the old mining camps, we would find a mountain of tin cans, very little glass, for they even used tin plates and cups.

You can tell it the can is pre-1900, by looking at the top, for it had a vent hole in the top, that was sealed with a dab of hot lead, after the steam had exhausted.

When I think of all those lead sealed cans, I am not surprised to see folks canning in glass.

[Eagle50AE]

>> I think I love the broth that is left even better than the meat. <<

It’s kind of like super premium meat stock! wait until you try canned beef in soup..

Here’s the link for Thread 1 Part 2 courtesy of TAC
zip file . approx 21.m , should be good for 7 days

https://www.yousendit.com/download/cmczMWZNcklCTW5IRGc9PQ

Enjoy and Store !