Possum Living: How to Live Well Without a Job and With (Almost) No Money (Revised Edition) by Dolly Freed

Author:Dolly Freed
Language: eng
Format: epub
Publisher: Tin House Books
Published: 2010-01-12T00:00:00+00:00

• Canning •

This is one area we have sadly neglected, mainly because we don’t have a regular canner. Besides, we prefer vegetables preserved by pickling, and we produce fresh meat throughout the year. We do put up pint jars of fish and snapping turtle meat. Frankly, the fish isn’t great. The turtle cans very nicely, though. We use our pressure cooker (still pot) even though it isn’t recommended by the manufacturer for this purpose, since it goes to a higher pressure (temperature) than the recommended 10 psi.

We hot-pack the pint jars, leaving ½ inch of air space, and put them on a metal plate that comes with the cooker, to keep them off the bottom. Seal the cooker and slowly raise the temperature so as to avoid thermal-shocking the jars. When the pressure reaches 15 pounds, we time it for 15 minutes, then let it cool naturally for 5 minutes before cooling with cold water and breaking the seal on the pot. The lids are then tightened and the jars removed to cool till the domed, self-sealing lids “ping.” Canning is not the big deal it’s made out to be, and if you can grow or get more food than you can use immediately, you should get into it.

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