Prepper Christmas: Stocking Stuffers

It's coming up on Christmas at Blue Collar Prepping, and the staff got to talking about what to get that hard to shop for prepper in your life. Since I love gadgets and getting new toys, I wanted to do my gifting suggestions in two parts: stocking stuffers and larger gifts. The things I recommend are things I personally have experience with, and would happily buy for folks in my life.

Flashlight

Streamlight Microstream

As much as I joke about electricians being good in the dark, I don't actually have natural night vision. I've gone through countless flashlights over the years, and the little Streamlight Microstream is one of my all-time favorites.

• It's slightly smaller than two AA batteries end-to-end, meaning it fits wonderfully in my jeans pocket. 
• A single click on the tailcap switch gives a 50 lumen beam that is bright enough for about 90% of the situations I find myself in, with a runtime in excess of 3 hours. 
• Double-clicking the switch bumps it up to 250 lumens, which is incredibly bright for a light of this size. In high-power mode, the battery lasts about 1.5 hours. 

It's not the cheapest light out there, but it's tough and reliable. Mine gets pulled out of my pocket several times a day, and it shows minimal wear after over a year of daily carry.

Pocket Knife

I'm specifically talking about what's commonly called a Swiss Army knife, and I have a couple favorites here. 

Personally, I carry a Gerber Armbar Drive, and have for a couple years. Depending on your tool needs, the Scout and Trade versions are also excellent options. It's rare for a pocket knife like this to have a locking blade, but the Armbar series use a solid liner lock with a stout sheepsfoot blade.

Gerber Armbar Drive

However, the classic that comes to mind when folks say "Swiss Army Knife" is the Victorinox Tinker. While the traditional scale color is red, these are available in a variety of other colors as well. My personal tastes lean towards the Evolution, with sculpted scales for a svelte look and a bit more comfort and control in use. 

Victorinox Evolution

Either of these knives are available with an increasing number of tools. These added tools come with a sharp increase in both cost and size, making them more cumbersome to both carry and use, so I tend to lean towards the more basic models.

If you're having trouble deciding, Victorinox knives have a wider range of tools in roughly the same total size, but the Gerber has a far superior cutting blade. If your intended recipient does a lot of cutting, then the Gerber is a better option. I reviewed my Armbar Drive a while back, and you can read that review here.

Lensatic Compass

While any compass can point you towards magnetic north, a lensatic compass is far more functional for actual navigation. This metal-case unit from Stansport is actually an upgrade from the plastic-cased model I've been carrying for almost 20 years.

Stansport Lensatic Compass

Hand Warmers

I happen to live where it gets cold, and I don't always have the luxury of working in places with functioning heat. If that describes someone in your life, a set of electric hand warmers can be an absolute game changer. I keep mine in my hoodie pocket, and they make it so pleasant when I stick my hands inside.

Rechargeable Hand Warmers

Hopefully I've given you some useful ideas for stocking stuffers for the prepper in your life. Next time, I'll share one of my favorite ideas for an under-the-tree (or Festivus Pole) gift.

Lokidude

A Prepper's Hanukkah

Hello, fellow Preppers. Hopefully all of you had a pleasant and filling Thanksgiving, Ours was very nice, and our refrigerator is full of leftovers we will consume over the next week or so, including at least one batch of Turkey Soup.

Now we are about to enter the December gift giving holidays. Since this time can cause some amount of stress, I've decided to put together some gift lists to help make shopping easier. So for your consideration, here's a list of eight item categories (with examples) for yourself or the prepper in your life.

LED Keychain Flashlight

Being Jewish, I celebrate Hanukkah, which is also called the Holiday of Lights. Therefore, it seemed appropriate to start my list with a flashlight.

Aurora A1

Only slightly larger than a AA battery, the Aurora A1 packs a lot of light in a small, inexpensive package. It's rechargeable through a USB-C power port (USB cable not included), and the listing claims it can reach full charge in as little as 60 minutes.

The Aurora A1 has five light settings: Moonlight, Low, Medium, High, and Strobe, as well as a lockout mode to prevent unintentional activation.

Don't tell My Wife, but she's getting one of these for her purse light this year.

Emergency Keychain Car Escape Tool

This time of year is also frequently one of travelling, whether to the mall for shopping or out of town to visit family, and a constant risk when on the road is some form of motor vehicle accident. While the likelihood is generally low, and the chance of getting trapped in a vehicle is even smaller, this inexpensive tool makes for an excellent insurance policy.

ResQMe Keychain Car Escape Tool

Combining the ability to both cut a jammed seatbelt and break an inoperative car window in a small and convenient package, every vehicle should have at least one of these devices accessible to the passengers and driver.

Knives

Speaking of cutting, a good knife is a treasure. We've all sung the praises of Morakniv and their budget friendly offerings; I keep one in my car kit. 

Morakniv 511

For something a bit nicer, the Ontario Knife Company Rat-3 comes highly recommended and still doesn't break the bank.

Ontario Knife Company Rat-3

Self Adhesive Bandages

Anyone who's dealt with long term storage has probably had the experience of finding some item which was supposed to have a sticky side end up being not so sticky. This happened to me recently when I tried to put up a new Command Hook and the adhesive on the tape strips had de-volatized, but that's a minor inconvenience compared to bandage tape that won't stick. 

Self Adhesive Bandages

I keep a roll of these Self Adhesive Bandages in various places. As added bonuses, they neither pull hair out nor leave sticky residue when removed.

Back to Basics

No gift list would be complete without at least one book. With over 4,000 reviews and an average 4.7 star rating, Back to Basics: A Complete Guide to Traditional Skills is high on my wish list.

Back to Basics

With chapters on everything from buying land, to building a house, to planting and harvesting, this book covers a lot of ground.

Ties that Bind

This isn't a Father's Day post, so I'm not going to recommend any actual ties, but rather items that can be used to secure other things. Traditional rope has its place, but tends to be bulky. These two offerings are quite strong (1,100 and 2,200 pound test respectively), and being flat, a larger quantity can fit in a smaller space.

Rapid Rope

Redback Strap

I'm A Frayed Knot

If I'm going to talk about tying things, then the next logical gift will be knot references. While there are an almost infinite variety of knots, most people need fewer than a dozen. These two references each include instructions on over a score of knots.

Knot Tying Kit

The Knot Tying Kit includes a portable plastic card with diagrams, as well as two lengths of rope, and a couple of carabiners for both practice and to clip the cards to a piece of equipment. As mentioned in my Pocket Survival post, I keep one of these in my jacket pocket. 

Useful Knots Book

The Useful Knots Book contains information of tying and using a number of knots and includes information on terminology and rope care as well.

Walk the Line

Socks are a traditional Hanukkah present, but I couldn't bring myself to do that to our readers. Instead, I can wholeheartedly recommend these insoles. They were suggested to me by a podiatrist and make a world of difference when I have to spend a day on my feet standing on concrete floors. 

PowerStep Insoles

One important detail to remember is that insoles should be changed out every three to six months.

So there you have it: eight gift ideas for preppers for the eight days of Hannukah. May you have a safe, happy, and healthy holiday season, and I hope you get gifts you enjoy!

Prepper's Pantry: Thanksgiving

For our American readers, this Thursday is Thanksgiving and I hope that we all have much for which to be thankful. At our house, among the usual blessings of power, clean water, and plenty of food, the nearby wildfire has been extinguished... again. Yes, after it was put out the first time, it reignited. With that worry gone for now, we can focus on Thanksgiving Dinner Prep.

A major part of the Thanksgiving tradition is lots of food. While many families have their own favorite items, there are certain standards that are more common. The following is a by no means exhaustive list of some of the items that can be found on the Thanksgiving dinner table.

Main Dishes

Turkey is the traditional cornerstone dish for Thanksgiving. When choosing size, a good estimation is approximately half a pound per person as a minimum, depending on how much you like leftovers. Butterball has a nifty turkey and stuffing calculator on their website.

Thawing options from the USDA

Since turkey is generally sold frozen, it's recommended to start thawing the turkey a day or more ahead of time. While the USDA suggests three ways (refrigerator, cold water, and microwave), other sources only list the first two. The amount of time required for thawing will depend on the method used and the size of the turkey.

Thawing Times

When cooking a turkey, a good rule of thumb is 13 minutes per pound at 350° F for unstuffed (about 3 hours for a 12 to 14 pound turkey), or 15 minutes per pound for a stuffed turkey. We layer bacon across the top of ours, because bacon makes everything better.

Turkey ready to go into the oven

Ham is another traditional Thanksgiving food and can be prepared many ways. Pre-cooked spiral cut hams seem to be the most common these days, and they need only to be heated before serving.

Beef Brisket is a perennial favorite at any time, and has become more popular at Thanksgiving in recent years. There are a near infinite number of ways to prepare this dish.

Sides

As regular readers know, I like to bake. For Thanksgiving, I usually make one of my favorites, potato rolls are one of my favorites. This is the recipe I use.

Potato Rolls

Ingredients

• 1 cup lukewarm potato water*
• 1 large egg
• 2 teaspoons instant yeast
• 3 to 3 1/4 cups all-purpose Flour
• 1 1/4 teaspoons salt
• 3 tablespoons sugar
• 1/4 cup (4 tablespoons) unsalted butter, very soft
• 1/4 cup nonfat dry milk

*Water in which you've boiled potatoes. If you don't have potato water, use a scant cup water plus 1/4 cup dried potato flakes.

Directions

1. Whisk together the yeast, egg and potato water.
2. Whisk together the remaining dry ingredients, stirring everything together as best you can. Add the soft butter.
3. Mix and knead everything together until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
4. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk. This is usually about an hour, but the rise of yeast bread is always an estimation. It may take longer, so be sure to give it enough time to become quite puffy.
5. While the dough is rising, lightly grease a 9" x 13" pan.
6. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.
7. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.
8. Place rolls in the 9" x 13" pan, spacing them evenly; don't worry if they touch one another.
9. Cover the pan with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
10. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, 20 to 25 minutes.
11. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful.

Potato Rolls

Mashed Potatoes are another staple. While they can be made with potato flakes or another shelf stable option, fresh is better. My Wife makes ours with sour cream instead of milk. We also occasionally add roasted garlic.

Glazed Carrots were a holiday tradition in my family, and I still make them every year. Boil the carrots until they just start to get soft, drain the water and add butter and brown sugar to the still warm pot. Stir until the butter melts and the carrots are evenly coated.

Stuffing and Dressing can cause serious arguments. In general, stuffing is cooked inside the bird, while dressing is cooked on the stovetop or in a casserole. This is another dish with a near-infinite variety.

Dessert

Pumpkin Cheesecake

My Wife made this for the first time shortly after we started dating, and it has been mandatory ever since. This needs to chill overnight, so plan accordingly.

Ingredients

Crust

• 9 whole graham crackers (about 4 ounces), broken
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 15-ounce can pure pumpkin
• 1 cup whipping cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Recipe

For crust:

1. Position rack in center of oven and preheat to 350° F.
2. Wrap a double layer of heavy-duty foil around outside of 10-inch diameter springform pan.
3. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan.
4. Bake until crust is slightly golden, about 10 minutes.
5. Transfer to rack and cool while preparing filling. Maintain oven temperature.

For filling:

1. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
2. Beat in eggs 1 at a time.
3. Add pumpkin and remaining ingredients.
4. Beat just until blended.
5. Pour filling into prepared crust.
6. Place springform pan in large roasting pan.
7. Add enough water to come halfway up sides of springform pan.
8. Bake cheesecake until slightly puffed and softly set and top is golden, about 1.5 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
9. Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

There are many other foods that may be found on the Thanksgiving dinner table, such as cranberry sauce, either home-made or canned, creamed onions, and sweet potatoes. Feel free to comment with some of your favorites.

To all our readers, have a safe and happy Thanksgiving.

Prepper's Hygiene: Cremo Shave Cream for your BOB

The dust has settled and the First 72 Hours have passed. Follow along as I build a long term plan via Prudent Prepping. 

I don't do many Product Tests outside of camping or prepping related gear, but this is one of those times, as this product is in my Get Home Bag and in the Bug Out Bag pile of stuff that will go into the trunk of the car. I've written about having several personal care items, like toothpaste and a very good liquid soap, in my BOB. When I was younger and single, shaving every day wasn't so important, and when hiking or camping I didn't shave. a at all. Now that I'm older, not single anymore, and The Purple Pack lady has sensitive skin, shaving has become more important to me so I have Cremo Barber Grade Original Shave Cream in my preps. 

https://amzn.to/3szR1wX

 

 From the Amazon ad:

• Impossibly slick formula fights nicks, irritation and razor burn
• Gives you a close, comfortable shave
• Original formula with a subtle citrus scent
• 90-day supply, which lasts longer than average shave cream/gel
• Rich and concentrated cream made with high quality ingredients including Macadamia Seed Oil, Aloe, Calendula Extract, Lemon Extract, Papaya Extract, and Olive Leaf Extract. Paraben Free. Not tested on animals

I was pointed to this brand several years ago by a fellow sales rep when I forgot to pack whatever can of goo I was using at the time. I was converted that week to this wonderful product. I've tried many different brands, from aerosols to other tube-type creams, and this is my favorite. 

What makes this so different, and in my opinion a superior aid to shaving? Several points:

1. Since this is a non-aerosol, you can put it in your carry-on bag.
2. A 6oz. tube can last several months.
3. You don't need to use very much per shave; no more than an almond-sized squeeze will work just fine for the average male face. 

One thing I do need to mention is that your face needs to be wet for Cremo to spread evenly. I mean really wet, to the point of "water dripping off it" wet. To use it, I put the hottest water I can stand on the area to be shaved for 30 seconds to one minute, then squeeze out the needed amount and spread evenly on my skin. 

I find that wetting my hands several times helps to get everything smoothed out well. Since there isn't a 3/8" layer of foam on your skin, putting a little water on your fingers and re-activating Creamo ahead of your next area to shave helps to prevent razor burn. When I'm out of town and not directly responsible for the utility bills, I shave in the shower, which helps keep my skin wet and the Cremo smooth. 

Another difference from traditional canned shaving creams is that Cremo doesn't foam or fluff up when applied, but instead gets sort of slippery as more water is added. Since it isn't fluffy, you'll need to rinse your razor more than you normally think is needed. I use a Schick razor and my beard is not heavy by any measure,  but the razor needs to be rinsed 5-6 times while shaving.

I can't recommend this shave cream any higher than to say that my wife borrows it and keeps a travel size tube in her makeup kit!

Recap and Takeaway

• Look at this shave cream if you aren't satisfied with your current brand and look at the whole family of products. I'm not sure a Mango shave cream is necessary, but it is your choice and your money! I stick with the original version, as certain fragrances and chemicals give me a rash.
• The original scent is available in 1oz and 6oz sizes. Sorry, everything else is 6 oz only.
• Purchased a 6 oz tube of Cremo Barber Grade Original Formula from Amazon, $6.99 with Prime. (Actually I buy a 2 pack, since I know how it works!)

* * *

Just a reminder: if you plan on buying anything through Amazon, please consider using our referral link. When you do, a portion of the sale comes back here to help keep this site running!

 

If you have comments, suggestions or corrections, please post them so we all can learn. And remember, Some Is Always Better Than None!

NOTE: All items tested were purchased by me. No products have been loaned in exchange for a favorable review. Any items sent to me for T&E will be listed as such. Suck it Feds.

Guest Post: Sausage & Bean Soup

 by George Groot

George is a member of our Facebook Group and has written for us before. 

This recipe is a staple from my childhood. I generally make this soup for my family on Sunday afternoons, as it’s quick to put together and makes a filling meal. It also makes a pretty decent “refrigerator magnet” for any other leftover proteins you may have; just chop them up and add to the soup (although I’ve never tried leftover fish, the beef, pork, and chicken have all been successes).

Ingredients

• One 14 oz or larger smoked sausage (Kielbasa works fine)
• One can stewed tomatoes
• One can each: pinto beans, black beans, kidney beans, great northern beans, black-eyed peas (technically a bean, despite the name), and whatever else you have on hand
• One quart of savory fluid (stock, broth, etc)
• Seasonings (to taste)

Directions

1. Slice up the sausage into bite-size rounds and add to pot. 
2. Dump stewed tomatoes into pot.
3. Rinse the beans before putting into the pot. This will remove a large amount of the specific carbohydrate that ferments in your gut to give you gas.
4. Cover the bean/sausage/tomato mix with the savory fluid, and heat until it boils.

The notes are after the recipe, because we have manners

This recipe is much like “The Pirate Code” in that it’s “more like guidelines, really.”

My wife and I have made this recipe with beans we pressure canned ourselves. Even with Aldi generic canned beans coming in at under a dollar per can, it’s hard to beat the economy of canning your own legumes. 

What do you do if you can’t get sausage? This is where tinned meats, or pressure canned meats, come into play. The majority of the flavor from the sausage is a “smoky” note, but that’s not important from a nutrition standpoint. You can add back in a lot of “umami” flavor with soy sauce (which is shelf stable almost indefinitely) or even pressure can sausage ahead of time. 

If you keep Kosher or Halal, then obviously your meat options are more limited, but tinned chicken seems to work fine. If you are vegetarian, then there are all sorts of shelf stable “textured vegetable protein” soy options to mix in. 

The best part about this recipe is that it is cheap, quick, and filling, but whether or not it ends up “delicious” really depends on how you season it. I like a few slices of hot pepper (or a few dabs of pepper sauce) to liven it up, along with a few bay leaves, basil, and black pepper for more depth. Sometimes I’ll use “Italian stewed tomatoes” with the basil and oregano already mixed in. One time I used miso soup as the savory liquid, and it worked well enough that my younger son asked for that variation specifically.

There is one trick I’ve learned for rinsing the beans, and that is to use a cheap set of kitchen strainers. I bought mine from Ikea, but any set will do. If you don’t want to waste the water rinsing beans, just dump the contents of each can into the pot; your gut flora will eventually adapt to the non-digestible carbohydrates and the flatulence will diminish quite a bit. 

So if you are ever in a survival situation where water is at a premium you can, as Benjamin Franklin once opined, “Fart proudly.”

Prepper's Pantry: One-Pot Meals

In previous posts I've talked about Crock Pots (aka Slow Cookers), Instant Pots, soups and stews, chili, lasagna, shepherd's pie, and other dishes that can be made using a single container, maybe two at most. One-pot meals used to be a staple of world cuisine, and in many places for many people they still are, even though the popularity of separate recipe categories for main dishes and sides have taken over most cookbooks.

Many years ago, when I still went camping, the only cooking pot I brought along was a steel wok. In that I could make nearly anything over the campfire, from hamburgers to stew to biscuits, though generally not all at the same time. It was extremely versatile and allowed me to travel lighter while still eating well. On trail drives, the cast iron Dutch oven served (and still serves) a similar purpose, allowing simple and hearty meals to be made with little need to carry a variety of cookware in the limited space of a chuck wagon. With some thought and preparation, a frying pan or skillet can serve the same purpose in the prepper's kitchen. 

One dish I used to make in my bachelor days was also both simple and hearty, and only required the aforementioned frying pan. I've dredged the recipe up from ancient, long-term memory, so quantities are not exact.

Shredded pork and onions in a cast iron frying pan

Bachelor Chicken

Ingredients

• Two boneless skinless chicken breasts
• Half a bag (6-8oz) Stuffing mix (I prefer cornbread)
• Half a bag (6-8oz) Frozen vegetables
• 1 can Cream of chicken soup (or 1 ¼ cup homemade broth & ¼ cup milk)
• 2 Tbsp Olive Oil
• Salt & pepper (to taste)
• Crushed garlic (to taste)

Recipe

1. In a frying pan, over medium heat, add olive oil and brown the chicken breasts on both sides (do not cook completely).
2. Reduce heat and add vegetables around the chicken breast.
3. Add salt, pepper, and garlic on top.
4. Use stuffing to make a layer over everything.
5. Pour the soup over the stuffing.
6. Cover and cook on low heat until the chicken is completely done, about 20 minutes.
7. Serve hot and enjoy in front of the TV. Put the leftovers away for the next night, or share with a friend.

For something with a more Mediterranean flavor, this dish is one My Wife has perfected over the years.

Chicken With Onions

Ingredients

1. 1 cup olive oil
2. 2-3 medium onions (sliced)
3. 3-4 lbs chicken (we generally use bone in thighs)
4. ¼ cup white vinegar
5. 10 whole peppercorns (½ tsp pepper)
6. 10 whole allspice (½ tsp ground allspice)
7. 2-3 bay leaves
8. ½ cup sliced black olives
9. Crushed garlic, to taste
10. Salt and pepper to taste

Recipe

1. In a large skillet, heat ¼ cup of olive oil over medium heat and add the onions.
2. Sautee until soft.
3. Add the chicken and cook until browned.
4. Mix the remaining olive oil and vinegar, add to the skillet with the remaining ingredients.
5. Add just enough water to cover, and cook until chicken is done. Approximately 30 minutes.
6. Serve as is or over rice, with noodles, biscuits, etc.

For our readers who are more accomplished cooks, it doesn't require too much creativity to come up with some interesting and tasty combinations that can be prepared in a similar manner. There are many sources of one-pot meal recipes both online and in print.

Eat, drink, and be merry, for tomorrow we dine. 

Guest Post: Pressure Canning Green Beans

by Betty Williams

Betty is a professional canner that started with her grandmother at 5 years old. She is the owner of Homespun By Betty, and makes jams with personality in Statesville, NC. 

Visit www.homespunbybetty.com to order jams, jellies, butters, and to check out new recipes.

Green beans are one of my favorite things to put up in the summer. They are delicious, and are a staple side dish in my house at least once a week.

Green beans are also a low-acid food and therefore have a higher risk of botulism, a toxin that is produced by a bacterium called Clostridium botulinum which is naturally occurring in soils and can be found on all vegetables. This bacteria doesn’t usually produce toxins, but when sealed in an anaerobic environment (one without oxygen), the bacteria grows and makes the botulism toxin.¹ Unfortunately, the canning process removes all the air from the jars and creates this anaerobic environment where Clostridium botulinum can flourish. 

To destroy the botulism toxin, you can process the vegetables in an acidic environment, such as pickling, or pressure can them to a temperature of 240° F for an extended period of time.² Always use a trusted recipe, and make sure you do your research to verify all information. State universities with a strong agricultural department provide excellent resources for home canning, and another great resource is the National Center For Home Food Preservation website.

https://stock.adobe.com/images/bushel-of-green-beans-at-the-farmers-market/226135512

Pressure Canning Your Beans

Equipment Needed:

• Pressure Canner with weighted gauge or jigglier
• Mason Jars
• Jar Lifter

Once you have your green beans, wash them multiple times to remove any dirt, insects, or pesticides, then snip off the ends. You can either leave the beans whole or snap them into about 1-inch pieces. 

Next add the beans, any seasonings you want to use, into the jar. When choosing your seasoning, you’ll want to avoid using sage because it becomes very bitter when canned. I like to add fresh garlic, onion, and Rusty’s Original Southern Rub. 

Fill the jars with water or broth, leaving 1 inch of head space, and de-bubble the jars. To de-bubble, take a wooden or plastic stick and move it around inside the jars. This will bust any air bubbles and allow the jar to heat evenly. Wipe the rims with white vinegar and then put the lids and rings on, screwing the lids fingertip tight.

Fill your canner with the recommended amount of water (see the instruction manual for your canner), and place a rack in the bottom of the canner. Place the jars onto the rack and then close the canner according to the instruction manual.

Heat the canner on the stove over high heat and allow it to come to temperature. When the canner starts consistently pushing steam out of the vent pipe, allow the canner to vent for 10 minutes. Then place the weight or jigglier onto the vent pipe and allow it to come to the correct pressure based on your elevation:

• For elevations of 0 to 1,000 feet, use a 10 pound weight.
• For elevations above 1000 feet, use a 15-pound weight.
• Process pint jars for 20 minutes and quart jars for 25 minutes.³

After the processing time is complete, turn off the heat and allow the pressure to drop to 0 psi. Do not manually vent the canner. Remove the weight or jigglier and allow the canner to rest for 10 minutes before opening; this allows the temperature of the jars to come down slowly and prevents losing any ingredients caused by rapid temperature change.

Remove the jars from the canner and set them on a towel to rest for 24 hours, then check the safety button in the lid to confirm the jar is sealed. Wash and label the jars, and store them in a cool dark place with the rings off.

Footnotes

1. About Botulism, Centers for Disease Control and Prevention
2. Questions and Answers about Using a Pressure Canner, North Dakota State University
3. Selecting, Preparing and Canning Vegetables, National Center for Home Preservation