Food Storage in Buckets

Do you want a fast and simply way to store your bulk food storage, like grains?  I recommend storing them in food grade buckets.  The process is simple, and you can do it in the comfort of your home.

What you’ll need:

Dry Ice
Food Grade Bucket
Food Grade Lid
Bulk Grains or Legumes

We personally found the food grade buckets and lids at a nearby Wal-Mart (located at Rittenhouse and Ellsworth in Queen Creek, AZ).

After following the directions below, you’ll need to wait a large number of hours for the dry ice to dissipate.  We let our buckets sit overnight, and that was about the right amount of time.  If you start the process first thing in the morning, the buckets will need to sit almost all day, and can be sealed before bedtime.

Something interesting to note here is, you don’t actually need to use dry ice, or oxygen absorbers to store sugar.  So, put your sugar in any food grade air tight container, and it will last forever on your shelf.

The following instructions were produced by the Church of Jesus Christ of Latter-day Saints.

Plastic Bucket Storage Instructions

Bottled Corned Beef

Since it’s a great time of the year to buy Corned Beef Briskets cheap at the store for St. Patrick’s Day, I decided to try my hand at bottling corned beef.  I figured that the real thing would be a million times better than the usual particle corned beef you can buy at the store.

Basically, the process is identical to bottling any other meat.  Simply cut the brisket into pieces, and put the raw meat into your mason jar.  Each corned beef brisket comes with a separate seasoning packet.  Evening distribute the seasoning packet amongst the jars.

Process the meat according to regular meat bottling pressure and times.

To use the meat for traditional corned beef recipes, simply open a jar and add it to any recipe (ie. Corned beef and cabbage).  You may want to strain the chunky seasonings out of the broth surrounding the meat.

Strawberry Pie Filling (1 Quart)

 

Ingredients:

3 1/2 cups Fresh Strawberries

1 cup Cold Water

3/4 cup Sugar + 2 Tbls. Sugar
1/4 cup Clear Jel + 1 Tbls. Clear Jel
3 1/2 tsp. Bottled Lemon Juice

Directions:

Start boiling a large amount of water in a pan. 

Remove the Greens, Wash and Drain the Strawberries.  Use only ripe firm strawberries.

Put the strawberries in the boiling water, and boil for about 1 minute.  This will blanch the strawberries killing any enzymes that my deteriorate the fruit over time.  Remove and drain the strawberries, set aside in a mixing bowl.

In a separate pan combine the cold water, sugar and clear jel.  Heat till thick and boiling, stirring constantly.  Add the lemon juice and cook for 1 more minute, stirring constantly.

Add this mixture to the blanched strawberries in the mixing bowl.  Stir, and spoon mixture into HOT jars (remember hot foods go into hot jars, and cold foods go into cold jars).  Leave one inch of headspace in the jar.

Top the jar with a boiled lid and ring before placing in a boiling water bath.  Boil the jars of the pie filling for 35-40 minutes.  Remove from water bath, and let cool overnight on a cooling rack. 

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

If by any chance the jar of pie filling didn’t seal properly, simply refrigerate and use within the week.

Bottled Raw Blueberries (1 Quart)

Ingredients:

Approximately 4 cups Fresh Blueberries

Water
Sugar

Directions:

Raw packing your fruit is probably the easiest way to preserve your favorite fruits.

Rinse and drain your blueberries, removing any mushy ones.  Put the blueberries directly into your COLD mason jar.

Make a simple syrup using the syrup ratio chart.  Pour the syrup over the blueberries.  Remove any air bubbles.

Add the boiled lid and ring to the jar.  Place in a boiling water bath.  Process for 20 minutes.

Let cool on a wire rack overnight.

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

Bottled Blueberry Pie Filling (1 Quart)

 

Ingredients:

3 1/2 cups Fresh Blueberries

1 cup Cold Water

3/4 cup Sugar + 2 Tbls. Sugar
1/4 cup Clear Jel + 1 Tbls. Clear Jel
3 1/2 tsp. Bottled Lemon Juice

Directions:

Start boiling a large amount of water in a pan.

Wash and Drain the Blueberries.  Remove any mushy blueberries from the batch.

Put the blueberries in the boiling water, and boil for about 1 minute.  This will blanch the blueberries killing any enzymes that my deteriorate the fruit over time.  Remove and drain the blueberries, set aside in a mixing bowl.

In a separate pan combine the cold water, sugar and clear jel.  Heat till thick and boiling, stirring constantly.  Add the lemon juice and cook for 1 more minute, stirring constantly.

Add this mixture to the blanched blueberries in the mixing bowl.  Stir, and spoon mixture into HOT jars (remember hot foods go into hot jars, and cold foods go into cold jars).  Leave one inch of headspace in the jar.

Top the jar with a boiled lid and ring before placing in a boiling water bath.  Boil the jars of the pie filling for 35-40 minutes.  Remove from water bath, and let cool overnight on a cooling rack. 

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

If by any chance the jar of pie filling didn’t seal properly, simply refrigerate and use within the week.

How to Blanch Fruit

Blanching fruit is simple and straight forward.  The purpose of blanching fruit is to remove the outer skin, that can become tough and chewy when cooked.  Blanching is frequently used for fruit like peaches and apricots.

• Simply bring a large pot of water to a good rolling boil. 
• Place the fruit in the boiling water in small batches. 
• Allow the fruit to swim in the boiling water for 10-30 seconds.  (Some fruit may need to be blanched for longer to remove the skin...REMEMBER, the greener the fruit the longer you will need to blanch it to remove the skin). 
• Remove the fruit from the pan of boiling water, and place in a bowl of ice water. 
• Allow the fruit to cool before handling.
• Peel the fruit.  The skin should separate easily from the fruit when blanched properly.
• The fruit can then be sliced & pitted before continuing with your recipe.

Pressure Canning Processing Steps

Pressure Canning Processing Steps

Boiling Water Bath Canning Processing Steps

Boiling Water Bath Canning Processing Steps

Canning Processing Charts

Canning Processing Charts

White Chili Chicken

White Chili Chicken

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 1 medium onion
• 1  1/2 tsp. garlic powder
• 1 Tbsp. vegetable oil
• 2 (15 oz) cans Great Dry Northern White Beans, rinsed and drained
• 1 (14 oz) can chicken broth
• 1 tsp. salt
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• 2 (4 oz) cans diced green chilies

Directions:

1. In large saucepan, saute chicken, onion and garlic powder in oil till chicken is no longer pink.
2. Add beans, chilies, chicken broth and seasonings .
3. Bring to a boil.
4. Reduce heat and simmer uncovered for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.

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VARIATION FOR USING BOTTLE FOODS

White Chili Chicken

Ingredients:

1 medium onion

1  1/2 tsp. garlic powder

1 Tbsp. olive oil

2 pints OR 1 Quart bottled boneless chicken with stock

1 Quart Bottled Great Dry Northern White Beans

1 (14 oz) can chicken broth (optional)

1 tsp. salt

1 tsp. oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream (optional)

2 (4 oz) cans diced green chilies

Directions:

In large saucepan, sauté onion and garlic powder in oil till onions are crisp-tender.

Add chicken with stock, beans, chilies, chicken broth and seasonings.

Bring to a boil.

Reduce heat and simmer uncovered for 20-30 minutes.

Remove from heat, stir in sour cream and whipping cream.

Serve immediately.

Black Beans

Black Beans

Ingredients:

1 Package Black Beans (16 oz or two cups)

1 Package sliced bacon (12 oz)

Minced Garlic to taste (approximately 4-5 cloves)

Salt & Pepper to Taste

2 Bay Leaves

Directions:

Sort and rinse your black beans, place in a crock pot with sufficient water.  Cut up the raw sliced bacon into bite sized pieces, and place in the crock pot with the beans.  Add the garlic, bay leaves, salt & pepper.  Let the crock pot cook for approximately 5 hours, or until beans are tender.  Remove the bay leaves.  Season with salt and pepper to taste.  Serve.

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VARIATION FOR BOTTLING BLACK BEANS

Black Beans (1 Quart)

Ingredients:

1 &1/3 cups dry black beans

1/3 – ½ cup chopped raw bacon

1 tsp. Minced Garlic to taste

Salt & Pepper to Taste

1 Bay Leaf

Directions:

Sort and rinse your black beans. Measure dry black beans into a quart jar. Add raw bacon, minced garlic, and salt & pepper. Fill jar with cool water until there is one inch of headspace at the top. Add the bay leaf. Pressure can the beans according to regular bottling methods. Beans can be stored until you’re ready to eat. Upon opening a jar, remove the bay leaf.  You may need to add additional salt and pepper to taste.  Serve.

Nutty Wheat Pancakes

I grew up eating these pancakes.  I always knew what was cooking when I woke up to the sound of the blender pulverizing the wheat.  I recently tried them again on a trip to my childhood home, and felt that the recipe was share-worthy since they tasted as good now as I remember them tasting then.

Nutty Wheat Pancakes

1 Cup Milk
1 Cup Dry Whole Wheat

Blend in blender on high for 4 minutes.

1/2 Cup Milk
1/2 Cup Oil
2 Eggs
1/2 tsp. Salt

Blend in blender for 1 more minute.

4 tsp. baking powder

Blend again, and cook like regular pancakes.

Chicken Salad

Chicken Salad

Ingredients:

4 cups chopped cooked chicken OR 2 pints bottled boneless chicken (drained)

1 1/2 - 2 cups mayonnaise

1 1/2 cups chopped celery

1 cup finely chopped almonds or cashews

1/2 cup chopped green onions

1 Tbls. lemon juice

1 can water chestnuts drained and chopped

Directions:

Mix together well, and serve with crackers on on sandwich bread.

Bottled Peach Pie Filling

Bottled Peach Pie Filling

Ingredients:

Fresh Sliced Peaches

1 cup Sugar

1/4 cup + 1 Tbls. Clear Jel starch (recommended) OR 4 Tbls. Cornstarch

3/4 cup Water

1/8 tsp.  Cinnamon

1/8 tsp. Almond Extract

1/4 cup Lemon Juice

Directions:

Blanch and slice enough peaches as necessary to fill 2 quart jars.  Combine other ingredients in a saucepan and heat until thickened.  Pour sauce over the peaches in the jar.  Swirl the jar to remove any air bubbles.  Process in a boiling water bath canner for 35 minutes.

Bottle Roasted Green Chilies

Bottling Roasted Green Chilies:

Because chilies are naturally low in acid, canning them requires special precautions that differ from those followed when canning high-acid fruits. Growth of micro-organisms particularly must be avoided.

Processing with a Pressure Cooker is the only safe way to can chilies and other non-acid foods.  This guide provides the correct processing times and canner pressures for canning chilies safely.

PREPARING CHILES

Blistering:

The tough outer skin must be removed from chilies. Blistering the skin by one of the following methods makes removal easy.  This process is also known as roasting chilies.

Handling pungent chilies can burn hands and eyes. Protect hands by wearing rubber gloves. Keep hands away from eyes while working with chilies. Wash hands thoroughly before, during and after handling the chilies.

Wash and dry chilies. With a knife, make a small slit in the side to allow steam to escape. Be sure heat source is very hot. Turn chilies frequently to prevent scorching and ensure even blistering. Remove from heat and place chilies in a clean garbage bag, or plastic zipper bag.  This allows the chilies to sweat which makes them easier to peal. 

If chilies are not processed in the pressure canner within two hours after blistering, place them in shallow containers in the refrigerator to prevent spoiling.

The following are three heat-source methods for blistering chilies:

Oven or broiler method - Place chilies in a hot oven or broiler 400-4500F for 6-8 minutes until skin blisters so that it can be pulled away form the flesh.

Range top method - Place chilies on a hot electric or gas burner after covering burner with a layer of heavy wire mesh.

Outdoor grill method - Place chilies on a charcoal grill about 5-6" above glowing coals.

Salt:

If desired, add 1/4 teaspoon of salt per half-pint, or 1/2 teaspoon salt per pint. Salt may be omitted, as it's used only for flavor. For best results, do not use salt substitutes for canning because heat causes some substitutes to become bitter or develop a metallic taste. Instead, add salt substitutes just before serving.

FOLLOW THESE STEPS FOR PRESSURE CANNING (Written for the 23 Quart Presto Pressure Cooker)

Use narrow-mouth or wide-mouth Mason jars with self-sealing lids held in place by screw-on metal bands.  Only half-pint and pint jars should be used for canning green chilies.

• Wash jars by hand or in the dishwasher.
• Prepare chilies.
  • Remove peels, stems, and seeds from chilies. Chilies can be cut in pieces or left whole.
• Place canning rack on the bottom on the canner.
• Fill pressure cooker with water to bottom line, 1 inch deep, (approximately 3 quarts) + add 2 tablespoons white vinegar to the water in the canner. {Vinegar is optional – it simply helps prevent staining on the interior of your pressure canner.}
• Set canner on heat.
• Place Mason jar lids in small saucepan add water, place on heat and boil.
• Fill each jar with prepared chilies.  Be sure to leave 1 inch head-space at top of jar.
  • Cold foods in cold jars.
  • Hot foods in hot jars.
• Remove any air bubbles.
  • Use a Non-Metallic spatula.
• Clean the top of the Mason jar making sure it is free of debris or nicks.
• Place boiled jar lid on the Mason jar and tighten cap firmly with a ring.
• Set jar in the canner.
• Place jars loosely to allow for even steam circulation.
• Place canning rack between rows of jars if you plan on stacking jars within the canner.
• When canner is full, place lid on the canner and tighten securely.
• Turn heat to high.
• Allow steam to build and vent for approximately 10 minutes.
• Place the pressure regulator/jiggler on the vent pipe.
• Allow pressure to build to 15 lbs.
• Processing time begins when pressure gauge registers the correct pressure.
  • Processing time starts all over if pressure ever drops below 15 lbs.
• Turn heat down or regulate heat to maintain 15 lbs. pressure.
  • Every stove is different. It may take some experimenting to determine the best setting on your stove for pressure regulation.
  • Your best heat setting for pressure regulation is:_____________________

• Processing Times for Chilies 

  Half-pint
     35 min.  15lbs

  Pint
     35 min.  15lbs

• At the end of the processing time, turn the burner off and slide canner off the heat source.
• Let pressure drop on its own.
• When pressure has completely dropped remove the pressure regulator/jiggler from the canner.
• Wait 10 minutes before removing the lid from canner.
• Gently remove jars from the canner.
  • CAUTION: Contents inside the jar may be boiling.
• Set jars upright on a cooling rack or thick cloth, approximately 2-3 inches apart.
  • Avoid cool air, cold surfaces or a draft.
• When jars are cold (cool overnight) test seal and remove the mason ring.
• Wash/rinse jars in warm water before drying & storing.

REPROCESSING UNSEALED JARS

Remove lids from unsealed jars and discard. Check sealing surface of jar for tiny nicks or cracks. If the jar has defects, discard it and replace with another jar. If not, add a new lid and process for the same amount of time within 24 hours. Unsealed jars can be kept in the refrigerator and the food used within 3-4 days, or remove about an inch of the contents and freeze.

Bottled Apple Pie Filling

 

Apple Pie Filling

Ingredients:

• 2 & 1/3 cups white sugar

• 1/2 cup and 1 teaspoon Clear Jel
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon salt
• 5 & 1/4 cups water
• 1 tablespoon and 1 & 3/4 teaspoons lemon juice
• 1 drops yellow food coloring
• 3 pounds apples

Directions:

In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

Sterilize canning jars, lids and rings by boiling them in a large pot of water.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch head-space.

Fill jars with hot syrup, and gently remove air bubbles with a non-metallic knife.

Put lids on and process in a boiling water bath canner for 20 minutes.

Bottled Sausage and Other Ground Meats

So, this is my first time bottling sausage.  I'm anxious to actually open a bottle and taste it.  Someone once told me that it was important to precook ground meats like burger and sausage before bottling it, in order to preserve the flavor.  They said that if you don't precook the ground meats, they end up tasting like dog food.  Who wants to eat dog food?  Not me...so I took their word for it, and chose to precook my sausage meat.

I had 16 lbs of sausage, but only cooked up 13 lbs of it.  That was by far the most labor intensive part.  I loaded the pint jars, and put them in the pressure cooker...that was the easiest part.  Then I just had to wait for the jars to pressurize and steam for 75 minutes.  And here is a picture of my labors.

Bottled Cherries – Pits In

I bottled the cherries with pits in since the cherries were very ripe, and I didn't want to them to spoil.  The process is very simple and hassle free. 

• Simply remove the stems and place the cherries in your quart jars. 
• Prepare a thin syrup by boiling water and sugar together. 
• Pour the syrup over the cherries. 
• Remove the air bubbles from the jar by swirling the cherries in the syrup.
• Boil your lids, screw on the lids and rings, and place in the water bath.
• Process in a boiling water bath for 25 minutes.

Vanilla Apricots

Bottled Apricots with Vanilla

Ingredients:

about 3 pounds firm but ripe apricots
2/3 cup sugar
1/2 cup freshly squeezed lemon juice
1 1/2 cups water
2 whole vanilla beans

Directions:

1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and remove their skins using a small sharp knife or your fingers, if they come easily. Leave to cool.

2. Put the sugar, lemon juice, and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil.

3. Add the apricots to the syrup, in batches, if necessary, and poach (simmer on low heat) for 10 minutes.

4. Using a slotted spoon, immediately transfer the apricots to two warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add two halves to each jar.

5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2 inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner for 30 minutes.

6. Store in a cool, dark, dry place for one month before eating. Use within 12-18 months.

Bottled Butter

 

(I haven't tried this yet, but I have friends that have.  I look forward to trying it soon.)

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.

2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stir the melted butter from the bottom to the top with a soup ladle or small pot with a handle; pour the melted butter carefully into heated jars through a canning jar funnel. Leave ½” of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids “ping” shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 15 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store 3-5 years or longer on a cool, dark shelf. It does last a long time. Canner butter does not “melt” again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.