Posted on 06/04/2021 9:34:10 AM PDT by Intar
Am thinking about pressure canning more meat (that’s in the freezer).
How long does canned meat last? Different canning forums say different times.
Seals are all still good, on meat I canned two years ago.
How long is bread yeast good for?
I heard about that shortage last year so bought several of these packages then (about last May or June).
They’re just sitting there since, as I don’t know how to use them.
I draw the line on canning meat but that’s just me. Granny’s chili would last several years.
I’ll grant that you really can’t pin it on them. It was purely a gratuitous swipe at them. Joe’s actions are coming to full fruition as we speak. And Kamala? Well it is hard to pin something on her when she has not really done anything useful, like at the border.
trillions dumped instantly into our economy via Bidenomics is creating the inflation and economic disruption that was absolutely guaranteed by such reckless actions ... Trump’s economic policies allowed our economy to grow organically at a sustainable rate with all sectors having time to ramp up the capacities of their parts of the economy ... Biden’s trillions were the economic equivalent of air-dropping packets of meth on the denizens of Hollywood Blvd ...
I have eaten home-canned venison and elk that was over 10 years in the jar, and it was fine. If a seal fails, you’ll know it.
Thanks.
I knew some knowledgeable FReepers would reply ;-)
Don't lose sight of the fact that Trump approved stimulus checks to practically every adult in the U.S. to the tune of $3 Trillion which was reckless and destructive to our economy as well. Welfare is anathema to free markets. This stimulus also prolonged the labor shortage problems the shutdowns incurred, further hampering the growing supply chain issues.
I now digress to your point: spending our way out of this problem only makes the problem worse.
Supposedly, yeast will only last a few months past the expiration date if never opened. Otherwise, keep it in the fridge or freezer.
Yeast lets you know right off if it is old. It won’t bubble in that first cup of warm water at the beginning of your recipe.
At a year old, yours should be ok. Learn to make bread or donuts or dinner rolls, etc.
Dinner rolls are easier to make than a loaf of bread because they bake faster. Start with a recipe that includes potatoes or potato flakes as those tend to be more foolproof, imo.
Donuts are yummy fun but will mess up the kitchen. This lady knows her stuff. She explains the hows and whys. https://www.youtube.com/watch?v=itdza8kY0zY
Or cinnamon breakfast rolls don’t make that much mess.
Here’s my absolute favorite total no brainer sourdough bun recipe. Mere seconds to prepare the batter and no kneeding! I use little 6” pyrex pie plates and 6” old corning ware sauce pans to bake the sandwich buns so use whatever you might have. Bet it could be poured into a regular pie plate or a muffin tin. A loaf pan might take some tweaking due to the thickness. http://texascookin.blogspot.com/2012/04/if-you-like-schlotzskys.html
Add a 1/4 C more flour to the sourdough recipe to make six 6” buns. Otherwise it makes five.
Try to keep it in a cool, dark place, though.
Not necessarily the fridge, but a cellar is good.
HEB, which dominates the grocery business in Central Texas, is stocking out of off-the-wall items. Yesterday, the store I frequent was out of sugar - any type of sugar. Brown sugar, white granulated sugar, powdered sugar. A few weeks ago they had no canned pears. These stockouts are temporary and the items are replenished in a day or so but the frequency and the randomness are a new phenemonon.
We don’t have cellars....just dark (cool) storage closets and pantries. :-)
Thanks, again.
Just like canned foods from the store. Indefinitely but quality and flavor will degrade over time. One year is very safe, two years no problem. I personally wouldn’t go much further than that but that’s just me.
AT 90 minutes, you can pressure can anything.
No rice or pasta though as it turns to mush. You can add them later.
Safe, tested canning guide by the USDA and UGA. https://nchfp.uga.edu/publications/publications_usda.html
You don’t happen to have Granny’s chili recipe, do you? Wonder if it was thoroughly cooked through, for canning. Thx!
Transitory
I guess it’s time to toss out the few jars of meat I canned when 0blama was elected 😬
I just found them, when I was cleaning out an old hutch a few weeks ago. I found the lids I’d stashed away, too :)
Official USDA answer
Properly canned food stored in a cool, dry place will retain optimum eating quality for at least 1 year. Canned food stored in a warm place near hot pipes, a range, a furnace, or in indirect sunlight may lose some of its eating quality in a few weeks or months, depending on the temperature. Dampness may corrode cans or metal lids and cause leakage so the food will spoil.
https://nchfp.uga.edu/questions/FAQ_canning.html#5
Nothing about safety, just quality. Temp and humidity matter. Cool and dry is best. I’ve heard of people doing this; Can food, allow to cool, remove rings, wash jars, melt some wax and dip the top of the jars in the wax about 1/4 - 1/2 inch or so. Enough to seal the lid. Then you can store in a root cellar where it’s cool and humid/damp.
Store bought canned foods
Store commercially canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes. High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. If cans are in good condition (no dents, swelling, or rust) and have been stored in a cool, clean, dry place they are safe indefinitely.
https://ask.usda.gov/s/article/How-long-can-you-keep-canned-goods
General consensus is that “properly” home canned foods have just as much storage life as commercially canned. As per above, “stored in a cool, clean, dry place they are safe indefinitely”.
They likely do not shop at retailers as Walmart itself:
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