7 replies to this topic

[Capem]

Family is going on a car-camping trip for 4 nights.  What joy,.. :-)

 

My wife is on a low FODMAP regime - it does actually work bizarrely.  However, it rules out wheat (not gluten, just the wheat lol), garlic and onion; and yes cooking is fun without those lol.

 

Anyway, that means I cant take tins of yucky-but-ok-for-camping stuff like stew/ravioli/etc...

 

So, I thought why not make my own 'canned' food.  Canning is just a sealed container which is then put in a 100C bath for a while to kill all the bacteria after all.  I have some very seal-able plastic containers so I'm thinking;

 

Make wife-friendly stew - probably beef or lamb.  Fill and seal plastic container, trying to ensure minimum air in it.  Then put container in boiling water for maybe 30 minutes.  Remove and let cool.

 

Take with us and reheat (to over 80C for at least 5 minutes) - eat with rice or re-hydrated potato mash.

 

Would that work?  I'm assuming the plastic wont leach chemicals (will check) and that the seal is absolutely tight (again, will check).  If the contents are sterile and no way for bacteria to enter then it is the same as canning isn't it'?

 

I cant find anything Googling it and hence asking.... :-)

 

M

[SQFconsultant]

Use glass.

[itreatpets]

Honestly never heard of canning using plastic containers. The container may go soft and lose its seal and make a mess. Go with glass!

[FurFarmandFork]

Use glass and make sure you use recipes with a final pH of <4.6, your boiling method is insufficient to eliminate botulinum spores and items like Stew with mixed ingredients pose a risk.

 

USDA has canning recipes including time/temp combinations and verified pH to help you follow a safe recipe. http://nchfp.uga.edu...tions_usda.html

 

Recommended resources for home canning safely: USDA Guide to Home Canning (linked above), Ball Blue Book, or So Easy to Preserve (Cooperative Extension: The University of Georgia)

[ChristinaK]

I agree with everyone who says to use glass. You can buy the Ball glass mason jars at many "big box" stores, at least around me you can.

 

Depending on the food type, you could can using the hot water bath method or pressure canner method. In general, you can jams, pickles or other acidic foods with the boiling water method, and any soups or animal meat should only be canned using the pressure canner method. Check the USDA website FurFarmandFork mentioned above to help decide which method is best.

[sqflady]

I would make the stew as usual and pack it in a cooler with ice.  Much simpler than canning.

[Alex V.]

Why bother trying to can it if you're not storing it for long periods of time?  Like Sqflady said, just cook it before hand, keep it in a normal tupperware and store it on ice in a cooler. Since you're car camping it shouldn't be a problem to transport and you're already planning on reheating it.

 

The real benefit to canning is being able to store your food for long periods of time at room temperature.  If you don't need to do that then just treat the stew like leftovers.

[Scampi]

cook and chill, don't can......the likely hood of getting it wrong when canning with meat is very high!!!  Don't spoil a vacation with botulism!