Sustainable Living Center Oregon
Canned food gives food security, low cost, survival, better tasting, sustainability, and you know what is in the jar.
We can fish, meat, wild game, fruit, or vegetable … etc.
We are the Sustainable Living Center of Oregon; our mission is to demonstrate, teach, and live sustainably in food, energy, water, shelter, health, wealth, and relationships.
We will be eating the same food as you. We do not sell our share of the canned food, but we eat it. The more we can, the more sustainable we become. Food shortages, inflation, and power outages are not such a problem.
One-third (1/3) of the fish, crabs, meat, or produce canned products when the participant participates. They must furnish their jars and lids. These can be purchased from the Sustainable Living Center at $1.50 /half pints.
The instructor provides Pressure Canner, Water Bath Canners, kitchen, stove, dishwasher, and canning utilities in a private home. Shipping is available at the cost of shipping.
Two third (2/3) of the fish, crabs, meat, or produce the canned product when the fisherman does not participate.
We will Smoke and Can your salmon if under 10 lbs for $20/ lb. The cost per pound is less if you have more than 10 lbs. Call 541-765-2109 for a quote.
Must furnish approved jars, lids, and rings These can be purchased from the Sustainable Living Center at $2.00 /half pints, lids, and rings
The Sustainable Living Center provides the preparation labor, Pressure Canner, Water Bath Canners, kitchen, stove, dishwasher, and canning utilities in a private home. Shipping is available at the cost of shipping.
Interested? Contact firstname.lastname@example.org or call Coralee at 541-765-2109,
Why Pressure Canning?
There is no safe method for canning plain fish and seafood other than pressure canning. We were nervous when we first got into canning, particularly pressure canning. Not so worried that we would let our fear from doing it, but a healthy dose of caution guided our every step. We were, like most people who are new to pressure canning, could see images of explosions.
We thought water bath canning was the ‘gateway’ to pressure canning. Water bath canning is used on high acid foods (pickles, jams, jellies, etc.), but we use pressure canning for MEATS.
We even can the Crab and Salmon we catch, the chickens we raised, and the deer we hunt.
We can meat instead of freezing it because it has a longer shelf life, and more critically, if you lose electric power, you WILL NOT LOSE YOUR MEAT. The picture above of a sample of the meats was canned in the last two months. Most of the meat was harvested from sustainable resources. We plan to supplement our meat supply with a supply of vegetables and fruit.
We are willing to teach you to the skin, cut up, prepare, and Pressure Can in exchange for some of your bounty.
Now that we have mastered it … we are ready to teach others..
In water bath canning, as opposed to pressure canning, the jars are covered in boiling water and processed for a certain amount of time.
Water can only reach 100 degrees Celsius (212 Fahrenheit); the boiling water raises the temperature of the ingredients within the jar to kill bacteria. You use this technique for high-acid foods as they are safe to process at these temperatures.
Pressure canning uses less water (the jars aren’t covered) as it traps steam inside a pressurized container to raise temperatures beyond 240 degrees Fahrenheit. This allows us to preserve food that would require acid to be added.
A pressure canner is a heavy-duty piece of equipment with a vent, a pressure gauge, and screw clamps. It can heat the food in the jars to hotter than the temperature of boiling water.
PRESSURE CANNING FISH and SEAFOODS
All low acid, a.k.a. alkaline foods must be processed in a pressure canner, not a boiling water bath. What does that mean? Any unpickled vegetable, including vegetable soup stocks and animal products, cannot be safely processed in a boiling water bath. It would help if you had a pressure canner for them, and they are processed for a longer time while under specific pressure for your altitude.
The reason is that although botulism bacteria are killed at the temperature of boiling water, botulism spores can survive that temperature. The spores can be eliminated by temperatures hotter than boiling water, which requires a pressure canner, or by creating an extreme pH (as is the case with vinegary pickled foods and sweet preserves).
Acidic and Non-Acidic Foods
Vegetables in plain or lightly salted water and animal products have a fairly neutral or slightly alkaline pH. Because the pressure canner creates temperatures hotter than boiling water, it can be used to process these non-acidic foods.
All acidic foods – fruits, pickled vegetables, sugar preserves, and tomatoes with a little-added acidity (lemon juice, vinegar, or citric acid) – may be safely processed in a boiling water bath. In boiling water bath canning, the acidity of the ingredients is as much as the processing heat that safely preserves the food.
Sustainable Living Center of Oregon
82 Siletz Hwy
Lincoln City, OR 97367
The mission of the Sustainable Living Center is to find ways to have a sustainable and quality life in these challenging times. We are an Education and Research Center based in Lincoln City, Oregon. The Center uses Permaculture, Off-Grid techniques, and Technology to find DO IT YOUR (DIY) methods of food production, water harvesting, energy production, shelter, and health (keto lifestyle)
The Center is financially sustainable because it rents Kayaks, Boats, and Crab Traps, offers DIY workshops, and Smoking and Food Canning services.
We are self-directed and answer to no group or government agency. Although drugs are legal in the state of Oregon, all members of the Center are drug-free.