frugality and food storage

John, possibly part of the problem with those giveaway glasses is the "standards" imposed by governing bodies.

Those snap-on lids are probably not allowed by those "standards".

I did a search for products that have reuseable containers though I only came up with plastic stuff.

John F Dean wrote:I am going to date myself, but my first job as a stock boy in a grocery store taught me a great deal.  This was especially so when green beans that were normally 17 cents a can were put in big display the sold out in one day at 5 for a dollar.

 I see this sort of thing ALL the time at the grocery store where one would ASSUME it is a deal, but when you actually LOOK at it, there is no deal to be had!

Just the other day the butcher was putting out pork at $2 kg CHEAPER in the smaller package.  When I questioned the price difference they told me it was because it (the more expensive one) was a larger package - when I clarified it was the smaller package that was cheaper they stood there confused, and then looked at me and said they had no idea, I was right, but they do not set the prices, they come from head office.  They were dumbfounded.  Larger or bulk purchases are not always the best deal...  Buyer beware!

Getting back to half gallon jars.  One of their uses is in temporary canning.  For example choke cherries are often happening right at the peak of haying season when time is limited.  So you make juice then.  Then later when you have time the juice is made into jelly.  Now this lead to the most crystal clear jelly we ever did.  Made the juice and about 5 years later got around to making jelly.  By then all the solids had settled to the bottom in the juice.  Also good for juice for drinking or punch base because you use more of it.

C. Letellier wrote:Getting back to half gallon jars.  One of their uses is in temporary canning.  For example choke cherries are often happening right at the peak of haying season when time is limited.  So you make juice then.  Then later when you have time the juice is made into jelly.  Now this lead to the most crystal clear jelly we ever did.  Made the juice and about 5 years later got around to making jelly.  By then all the solids had settled to the bottom in the juice.  Also good for juice for drinking or punch base because you use more of it.

I discovered that by accident making apple core jelly. First batch ended with a bit of settlement at the bottom. I did not return to do batches 2&3 till several days later. End result is no sediment. So I have been letting the liquor set in the frig for a while, decant, then make the jelly.

john mcginnis wrote:

Back in my youth 50's & 60's we had a thing called a 'jelly glass'. It was an 8-10oz glass, has whatever jelly or jam in it and a 1 use lid.

OMG!  I remember those with a great deal of fondness.  Haven't seen them in simply years and years and years.   We had 4 kids in the family, and as you say, if one broke, it was no great loss.   Wish I had them now.

john mcginnis wrote:Thanks all for the replies. Shame they don't make them anymore. A reusable product after first use.

There are still some jellies sold in a reusable glass jar. Saw them at Walmart super center last week.

Free jars - when you buy food, choose food that comes in a container you can re-use. Mayonnaise jars fit a canning lid. Gallon pickle jars can be used for dry storage. Often, a large jar full of food costs less than buying the new container.

Free food
HUNT MUSHROOMS. There are local groups to help you learn and they are easy to air dry and store.

FORAGE WILD FOODS Tons of info on the internet and it gives you a reason to take long nature walks. Plantain leaves are great cooked like spinach, dock seeds are an interesting crunchy grain. Wild garlic, black walnuts, spice bush seeds, pawpaws, grapes - it’s all free!

FERMENT some of your fresh food instead of canning. It is tons easier than canning, uses less energy and creates lots of good bacteria for your gut.

OTHER PEOPLES PROPERTY There are lots of people with fruit trees who just can’t use the whole harvest. It needs to be cleaned up, so ask around.

CHEAP STUFF IN GENERAL- COUNTRY AUCTIONS. Many lots go for $5 or less. A “lot” is often a tray full of items. Some lots are “clean outs” as in you get to take everything in those two cabinets, for example, or the entire attic or that closet. Check out the auctions in your area.

PARAFFIN SEAL My grandmother sealed jam and jelly with paraffin wax and re-used the wax when the jar was opened. The paraffin was washed and saved. The jar got a used lid to go into the fridge. People also used lard to seal some preserved meat. Foie gras is cooked and preserved in goose fat.

I just started canning in June.   I started closely tracking my grocery bill at the beginning of the year.   It took a few months to SEE the savings starting to make a difference, but with canning meat especially I'm now ONLY shopping really good bulk sales and then canning it.    This past month I shaved $130  off my typical grocery bill.   Without an increase in energy bills from needing to buy a freezer or bigger cold storage!   In 4 months that will pay off everything I spent on buying the pressure canner and the investment in jars, etc.   Amazing.    I suspect it will come down a bit more as I really starting having a full variety of stored meats.  

April Virginia wrote:Mayonnaise jars fit a canning lid. Gallon pickle jars can be used for dry storage.


PARAFFIN SEAL My grandmother sealed jam and jelly with paraffin wax and re-used the wax when the jar was opened. The paraffin was washed and saved. The jar got a used lid to go into the fridge. People also used lard to seal some preserved meat. Foie gras is cooked and preserved in goose fat.

Yes, Mayonnaise jars fit a canning lid, but do NOT use them for canning.  They were not intended for that purpose and may break during the process.  Be safe.  Only use jars intended for canning.

I used to seal jam and jelly with paraffin wax also.  That used to be the accepted method.   But that is no longer considered an acceptable, safe way to do it, especially if you are re-using the wax.   Bacteria can get into the jam/jelly around the edges of the paraffin 'seal', and contaminate it.

Heather Staas wrote:
I just started canning in June.   I started closely tracking my grocery bill at the beginning of the year.   It took a few months to SEE the savings starting to make a difference, but with canning meat especially I'm now ONLY shopping really good bulk sales and then canning it.    This past month I shaved $130  off my typical grocery bill.   Without an increase in energy bills from needing to buy a freezer or bigger cold storage!   In 4 months that will pay off everything I spent on buying the pressure canner and the investment in jars, etc.   Amazing.    I suspect it will come down a bit more as I really starting having a full variety of stored meats.  

Wow!  What an amazing savings!   I've never actually tracked the savings, and just sort of 'assumed' I was saving money.   I do can venison that we harvest, and use that for stews and soups.  The 'grungy' parts of the venison are canned for the dogs.    

It's so easy to can meat!   But other than soups/stews, what do you use canned meat for?  I've thought about canning ground beef, but since you have to cook that first, it doesn't seem as easy.  

I remember when I was a kid, my parents 'rented' (I'm assuming they rented it) a food storage freezer 'locker' in town.   I only have vague memories of it, but it seems to me it was in a huge facility and there were individual lockers about the size of a top freezer in your refrigerator... maybe a bit smaller.   My mom ONLY bought meat on huge sales, packaged it and kept it there.   I think she bought day-old bread on sale and did the same thing.   Even with the cost of the locker rental, it was a huge savings.   Hmmm..... don't know why they didn't just buy a chest freezer - were they not available in the 50's???

April Virginia wrote:

john mcginnis wrote:Thanks all for the replies. Shame they don't make them anymore. A reusable product after first use.

There are still some jellies sold in a reusable glass jar. Saw them at Walmart super center last week.

Ah, yes... but do they have the same kind of 'lip' (or lack of one) that you can use as a drinking glass???

"But other than soups/stews, what do you use canned meat for?  I've thought about canning ground beef, but since you have to cook that first, it doesn't seem as easy."

Loretta,   I can ground beef raw.   I like it way better that way than browing it first, which comes out hard and scratchy and overdone, imo.  

I just made quessadillas with some canned chicken thighs/jalapenos, it was GREAT.

I also use them in stir fries, casseroles, just drained and heated (saving the broth for something else).   I can roasts in cubes and they are still nice even without a broth/liquid.  

I do a lot of meats canned with fresh herbs and then pressure canned so in my cupboard you might find:   chicken with jalapenos,  rosemary rabbit,  lemon thyme pork roast.  etc.  

I just did my first canned tilapia, and despite the long seafood time, it still came out juicy and tender!  Now I'm encouraged to try other types of seafood as well, when I next see a good sale!

Heather Staas wrote:Loretta,   I can ground beef raw.   I like it way better that way than browing it first, which comes out hard and scratchy and overdone, imo.  

I just made quessadillas with some canned chicken thighs/jalapenos, it was GREAT.

I also use them in stir fries, casseroles, just drained and heated (saving the broth for something else).   I can roasts in cubes and they are still nice even without a broth/liquid.  

I do a lot of meats canned with fresh herbs and then pressure canned so in my cupboard you might find:   chicken with jalapenos,  rosemary rabbit,  lemon thyme pork roast.  etc.  

I just did my first canned tilapia, and despite the long seafood time, it still came out juicy and tender!  Now I'm encouraged to try other types of seafood as well, when I next see a good sale!

Thanks for the tips!   I do can my venison without any broth - just cut it up and stick it in the jar.  Makes it's own broth - an extra bonus.
I wondered about canning ground beef raw.  The official USDA guidelines call for browning it first, but I always did think that would make it too crunchy.   I also wondered why they wanted you to brown it first anyway.

I never thought about canning meats with herbs, spices and other flavorings.   I think that Chicken with jalapenos sounds great!

We live in salmon/steelhead country (North Central Idaho), and while I currently freeze any and all salmon/steelhead that I can get my hands on, most people around here can it with various flavorings and use it just like you would canned tuna.   I just haven't tried that yet.