Filthie's Mobile Fortress Of Solitude

Filthie's Mobile Fortress Of Solitude
Where Great Intelligence Goes To Be Insulted

Wednesday, 4 August 2021

Canned Stewage???😲


I am a big fan of Vicki’s over at Mom’s Scribbles. She does this kind of stuff all the time in industrial size lots. She cans veggies and MREs and pizzas and cats and doesn’t miss a beat! HAR HAR HAR! Of course it’s all Greek to me; I just learned how to make stewage in the slow cooker last winter and of course I forgot it all over the summer.

I’m just wondering about the feasibility of all this. Jars are cheap in onesies twosies. But a serious food cache like these women have going…? And I don’t get what hat big pressure canner does? Lower the boiling point? And how long is the stewage good for? Would it be as good as the stuff I made in the slow cooker? What do the economics look like?


  1. If you like store-bought spagetti and pizza sauce, there are several brands that sell them in mason jars with regular lids. All you have to do is clean the jars and get the correct canning lids.

    You can build quite a stash of the jars if you eat a lot of home cooked pasta.

    There are other things you can find in canning jars.

    Big Lots often has them, new, for real cheap.

    And if you check out garage or church sales, or places like Goodwill or Salvation Army, you can find tons of jars.

    Again, all you have to do is clean them real well and get new lids and seals.

  2. A pressure cooker/canner raises the temp of the food inside above the temperature of boiling water for your altitude.

    Let's take green beans for example. Green beans are a low acid food and to preserve it you need to add acid(pickling) to get the acidity high enough botulism can't grow. Or you have to raise the temperature high enough and long enough to kill the botulism producing bacteria. In Kansas, at 1200 feet above sea level, it takes 11 pounds of pressure for 25 minutes in a quart jar to achieve this. As your canner and jars cool the jars develop a vacuum which keeps the contents of the jar sterile. This is how all the can and bottled goods you buy in the grocery store are processed. Admittedly, their canners are much large than your typical home canner.

    The economics? You grow a garden, what are you going to do with the excess you can't eat immediately? Let it rot? Or, you go to the grocery store, chicken is on sale but your freezer is full. Are you going to pass up the sale? Or are you going to buy what you can afford. Dig out your canner and put-up that chicken to make soups, casseroles, chicken-n-noodles so this winter when you are stuck at home in a blizzard you eat well. Or you put-up food for your own personal SHTF, cause we all have had those. The canners, jars, lids and equipment can be an expensive initial investment. The continuing expense is lids and rings if you don't take care of the rings. Salt, sugar, vinegar and spices could also, I suppose, be a continuing expense.

    It can be as good as the stuff you make in a slow cooker but the caveat is you have to process everything for the length of time for that one ingredient that takes the longest. Which is usually corn or meat (90 minutes @ 11 lbs). I have found it better to can the ingredients separately and then combine them in the stew pot. I look at it like, the difference between a jar of spaghetti sauce and a jar of tomato sauce. There are limited uses for spaghetti sauce but a jar of tomato sauce is a dozen different dishes just of the top of my head plus spaghetti sauce.

    How long can you store it? If the seal is good, theoretically forever. In practical use, 4-5 years for flavor and nutrition. The 'has-been drips under pressure' say 1-2 years.

    Recommend book to explore the subject is the Ball Blue Book of Canning. If you are honestly interested in exploring canning I would start with jellies, jams, preserves, tomatoes, fruits and pickles. You can do it in pint jars or half-pint, a big stock pot/lid, a canning funnel and jar tongs. That will help you decide if you want to invest in a canner (the new ones are eye wateringly expensive). Plus dealing with something that is under pressure and hot.

    And really, internet searches are a good place to explore what things cost and to answer all your questions.

  3. Water bath temp at sea level is 212F, pressure canner gets up to 240-250F. As the above poster noted, altitude matters.