Simplicity by Choice

Off-Grid Living & Self-Reliance

Wood Stove Canning February 12, 2013

Today, I tried something new that I have avoided. I canned spaghetti sauce and peach jam on the wood stove. I don’t know why I avoided it as long as I have. I used the waterbath method since the sauce didn’t contain large chucks of veggies or meat. It is a basic sauce and I add the veggies & meat when I set it to simmer during meal preparation.

It was so easy to process the sauce. No different than canning on the modern stove. The only true difference is keeping the fire in the firebox hot enough to keep the kettle of water boiling.

I used a large stockpot that was deep enough for processing pint jars. That is the size jar that I use most often, so getting out the large canner made no sense. I placed a small round rack in the bottom of the stockpot to prevent the jars from resting on the bottom of the pot. The stockpot held 7 jars, which is similar to the large waterbath canner.

I set the filled jars into the canner and covered them with water so that the water level was about 2 inches above the jar tops. I used the stockpot lid throughout the processing to help keep the water boiling consistently. I allowed the water to boil for the recommended amount of time in my canning book. When they were done, I lifted the jars from the water to place onto a folded towel. As I lifted them out, I heard that wonderful noise that all home canners listen for – the popping of each jar’s lids as they sealed.

I tried a new idea as I did my canning. I had a large, tall jar of peach jam that was less than half full. It was becoming difficult for our young daughter to remove some jam out when making herself a sandwich. I took out a couple of 1/2 pint size canning jars and filled them with the jam. I had a small amount left over that was placed into another small jar for our daughter to use.

I placed these into the canner along with the 5 pints of spaghetti sauce. The jam sealed wonderfully. If this little experiment works, then I will have yet another way to break down large bulk size containers of food that I buy on sale. In retrospect, that size jar of jam that I had bought would easily have spoiled by the time it would have been used up had I not broke the amount down into smaller jars. We simply don’t go through jam that quickly. This jar was an exception as it was a new flavor for the kids.

If the jam turns out well, then I am going to start watching for the good sales on large containers of jam. It is far cheaper to buy it than to buy the fruit and make your own. I watch closely the ingredients and stay away from high fructose corn syrups and other questionable ingredients. To be able to save extra money this way will sure help the family grocery budget.

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Today’s Canning July 27, 2012

Filed under: food preservation,home canning,pantry building — ourprairiehome @ 6:30 pm
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Spent $50 at the grocery buying some chicken, ground beef, 2 lbs of dried navy beans, and 4 bottles of tomato juice.  Once finished, I have 8 pints of chicken in broth, 11 pints of baked beans with ground beef added, and 12 pints of tomato soup.  With ingredients from the pantry, such as seasonings, we now have 31 meals for the total cost of $52.00.  Not bad for a morning’s work.