Posted on 09/16/2023 3:07:53 PM PDT by CottonBall
This is an ongoing thread – meaning come back to chat, post information, or ask questions any time. Hopefully the thread won’t stagnate and I’ll do better at posting weekly (or bi-weekly) topics than I have in the past. (anyone willing to post a topic now and then we'll be highly praised and appreciated).
We are in for some bumpy rides, and prepping can only help. If for peace of mind, if nothing else. We have a wonderful gardening thread and a current-events survival/prepping thread, and hopefully this one can piggyback off of those, maybe having a longer discussion about certain topics or … whatever. It's your thread, do what you like with it! (civilly, of course)
Here are granny’s threads, if anyone wants to peruse them:
nw_arizona_granny’s Thread #1
nw_arizona_granny’s Thread #2
nw_arizona_granny’s Thread #3
“I would run a trial with one jar of water and a Tattler lid”
Yeah I was going to do that, but maybe with more. The tattlers are more error prone and I do get a failure occasionally. Especially with something greasy. But I figure once I use the canner it’s mine. I wouldn’t want to return something used because I wouldn’t want to buy something that should be new but someone used it.
But thanks for your encouraging words, I’ll go with that, the process is all the same.
Thx, CB....
I’ve never used the Tattler Lids.
Maybe do a sort of test? With something that won’t make a big mess...if it explodes?
“I never got into canning because my mothers, mother, died of Botulism from canning when my mother was only nine months old.”
That’s awful! So you never got to know your grandma, not on that side.
“I know things are way different now but the idea that it happened plus I was always fearful a pressure cooker would blow up on me.”
I wonder if jars would be more prone to food poison canned back then. Again, the canning process is the same. Things can go wrong now if a proper sealed wasn’t obtained.
I was worried about the same thing the first time. Everything exploding and my having chicken bits all over my ceiling. But it all worked out and for some reason I was addicted. I looked around for more things to can.
“Maybe do a sort of test?”
Yeah I’ll probably use water. But I figure once I test it the canner is mine.
I don’t know why I never thought of this, every time I can chicken breast it is quite dry. Doesn’t take to being boiled for 90 minutes well. I found some on sale and thought about canning it but it just occurred to me I can throw a chicken thigh or drumstick in with them. Those usually end up too greasy for me. So why not put them together? The chicken will get a little more moist and the thigh or drumstick fat will be useful.
You might want to run a test any way just to make sure it works properly.
Per a review on Amzn....yes, you can use the Tattlers w/your All-American pressue canner.
YMMV!!
Good luck with the test.
I think it's "To Be Honest"
Or maybe "Trump Beat Hillary"???
TBH = to be honest
Or maybe “Trump Beat Hillary”???
😂 😂
Tattler lids should be fine with any type of canning, whether pressure or waterbath.
I will admit, the one time I used Tattler lids to pressure can something, the food tasted so strongly of rubber that it took days to get the taste out of my mouth! But that was almost 20 years ago, when Tattler lids were still very new, and I just happened to get a bad batch. They have made a lot of improvements since then. I have used them for jams and jellies with no problem whatsoever.
I keep trying to get up the nerve to try them in the pressure canner again, but haven’t done it yet. Jackie Clay, the self-reliance guru, has used them for years with no trouble at all.
I’ve never had home-canned chicken breast turn out dry.
Are you adding broth or anything when canning it?
Yay!!
Thanks for investigating. I didn’t even think to look on the Amazon reviews. I usually find almost everything I need there lol
“Are you adding broth or anything when canning it?”
half a jar, because I raw pack it. I don’t want to cook it any more than it already is. I think it’s the 90 minutes of being boiled. So it’s no surprise, being very lean.
I don’t mean it’s dry as in not moist, because it’s in liquid the outside is moist. But it just has a dry overcooked flavor. None of the other meats I have canned turn out that way, they have fat in them.
So it finally occurred to me, 25 years later, that if I add in a little meat that has fat in it, that could solve it. I’m a slow learner
My mother let her pressure cooker go dry while she was in the basement doing laundry. It blew up as she was walking up the stairs. Chicken broth was dripping all over the kitchen ceiling. She could have been killed if she didn't go down stairs.
Thank goodness she left. Or maybe if she hadn’t left, she would have known it was dry? I don’t even know how to figure that out. I suppose if the pressure keeps going up and up. But then you have to be watching the pressure gauge.
I shouldn’t be thinking about this, now I’m not going to want to use my new canner
Well, the grain mill grinds the wheat berries into flour and if you have to order a bag of them from somewhere, shipping is extortionately expensive. Buying them at the local Mennonite grocery store is MUCH, MUCH cheaper.
My volunteer turnips are the size of softballs. I never saw them grow as fast and as big as this year’s drop.
I have found some and have been learning to save seeds. I figured I'd learn now while food was plentiful and available instead of waiting until the last minute when my life depended on it and I didn't know how to do it.
I’ve used tattler lids for applesauce. Some of the jars were over 10 years old and still held a good seal.
The tattler lids have to be seated carefully otherwise it is fairly easy to have failures. I found that frustrating, but I have them yet, figuring that should the supply of regular canning lids dried up, I’d have SOMETHING with which to can food.
I tried raw pack once and didn’t like the results. I prefer to partially cook the meat, whatever it is, then dice it up, put it in the jar with some broth or water and can that up.
I usually just use them for soups and stews.
Make sure you put enough water in the pressure canner.
For all the years I pressure can, I only once had the water level get lower than I was comfortable with, and that was because I did more than one batch that day and didn’t add enough water for the second canner load. I probably add more water than I actually need, but do not ever want to run the risk of running out.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.