Rockridge Press - The Preppers Cookbook

8. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

9. For both rawand hot-pack methods, process the corn for 55 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

• 10 pounds small to medium red beets

• 5 teaspoons salt

• 10 pint jars, lids, and bands

1. Wash the beets well. Cut the stems to about 2 inches, but leave the taproot on so the color won’t drain out of the beets.

2. Boil the beets in a large stockpot until the skins are loose and easy to peel. This takes about 10 minutes. One way to check if the beets are done is to scrape a spoon or butter knife across the side of a beet; if the skin peels off, then they are done. (During this phase, it’s best to arrange the beets according to size. If you have mostly large beets, take the small ones out and replace them with one proportionate to the rest. Larger beets will also take longer to boil.)

3. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

4. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

5. When the beets are done boiling, remove them from the water and let them cool. When the beets are cool enough to touch, begin peeling the skins off (you may want to use gloves). Cut off the tops and taproots.

6. Slice or chop the beets to the desired size. If you have small beets, you can leave them whole, but larger beets need to be sliced or cut into pieces. Pack into jars, leaving 1 inch of headspace.

7. Add ½ teaspoon of salt to each jar.

8. Fill each jar with boiling water, leaving 1 inch of headspace.

9. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

10. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

11. Process for at least 30 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

• 14 pounds green beans

• 7 teaspoons salt

• 14 pint jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Fill another large pot with water and bring to a boil. Continue boiling until ready to use.

4. Wash the green beans and trim off the ends. If there are strings, remove them with your fingertips or a small paring knife.

5. For raw pack: Pack the beans into the jars, leaving 1 inch of headspace. Once all of the jars are packed, pour in enough boiling water to cover, leaving 1 inch of headspace.

6. For hot pack: Place the beans into the boiling water, reduce the heat to medium and simmer for 5 minutes. Use a slotted spoon to pack into jars, leaving 1 inch of headspace. Add enough of the cooking water to cover, leaving 1 inch of headspace.

7. Add ½ teaspoon of salt to each jar.

8. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

9. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

10. For both rawand hot-pack methods, process the jars for 20 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

These slightly sweet nuggets are a hit even with kids who don’t like carrots. In a survival situation, the extra carbs will provide more energy.

• 10 cups water

• ¼ cup brown sugar

• 2½ tablespoons ground cinnamon

• 18 pounds of carrots, peeled and sliced into ½-inch slices

• 1 tablespoon salt

• 7 quart jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Combine water, brown sugar, and cinnamon in a saucepan, and bring to a boil.

4. Stuff as many carrots into each jar as possible. Ladle the hot sugar water equally into each jar, leaving ½ inch of headspace. If you don’t have enough liquid to bring it to that level, finish filling with hot water.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

6. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

7. Process for 30 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

• 28 medium sweet potatoes

• 10 cups water

• ½ cup brown sugar

• 2 teaspoons salt

• 2 tablespoons ground cinnamon

• 1 tablespoon pumpkin pie spice or allspice

• 7 quart jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Clean the sweet potatoes, chop into 1-inch chucks or wedges, and stuff tightly in the jars.

4. Bring the water, sugar, salt, and spices to a boil in a saucepan, and then distribute evenly between each jar, leaving ½ inch of headspace. If you don’t have enough liquid, fill with boiling water.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

6. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

7. Process for 40 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

• 4 pounds sliced mushrooms

• 14 medium onions, skinned, sliced, and ringed

• 2 tablespoons salt

• 7 quart jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Blanch mushrooms and onions for 5 minutes.

4. Pack the mushrooms and the onions in the jars and add 1 teaspoon of salt per jar. Cover with boiling water, leaving ½ inch of headspace.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.