possible to can rice?greenspun.com : LUSENET : Countryside : One Thread |
I have been canning beans, breads, soups, etc. for Y2K, bad weather, or just plain convenience. Got the idea it would be nice to have some already cooked brown rice on hand and I'm wondering if anyone knows if it is possible to can brown rice?
-- barbara c. (barbaraj@mis.net), December 02, 1999
I believe just about anything can be canned safely given high enough temps and long enough cooking, but I would think rice or other grains represent a unique problem. Balancing the fluid with the rice so as not to break the jar or the seal seems difficult to impossible, and if you did something like pre-cook and then tried to can, I think you'd end up with jars full of paste. Can't be worth the effort just to not have to wait for the stuff to cook. If y2k or other power failures are your concern, you could tough it out without brown rice?!
-- Sue (kbechler@frontiernet.net), December 02, 1999.
I have never know anyone who canned rice but i have seen canned rice pudding in the super market.
-- Bob Henderson (redgate@echoweb.net), December 03, 1999.
Barbara,I agree it is possible to can just about anything but rice stores so well I can't see the need to can it!!! I understand that maybe it is nice to have rice ready quick and brown rice takes time to cook but I can't help think that canning it isn't the best solution. When I was in college we used to cook up a huge pot of brown rice on the weekends and then could heat it up later in the week.
Uncooked rice stores much more compactly than cooked rice. I just don't think that canning it is a solution! Kim
-- Kim (fleece@eritter.net), December 03, 1999.
I sure agree with Kim. Of course it depends on if you're going to have water and cooking fuel/facilities available, but if you have those, canning doesn't make much sense. In a blizzard (or y2k) we have more time than anything, and cooking is a great diversion!
-- jd (belanger@midway.tds.net), December 04, 1999.
ok, maybe it was a dumb idea! was just a thought.... My main reason was for convenience as much as anything. When you have been out working hard all day and come in exhausted in the evening it is nice to have something quick to fix. We try not to have a lot of leftovers because of possible bacteria and space is not a problem for me. Guess I'll have to think of something else to have on hand to be able to fix quickly. We try to stay away from processed foods. Thanks, Barbara
-- barbara (barbaraj@mis.net), December 05, 1999.
Barbara, I sure didn't mean to suggest that you had a dumb idea!! This is a great forum cause we all have so much to learn!!! Besides what is great for one homestead isn't always ideal for another. We are learning all the time.JD it sure is nice that your participate in the forum. Countryside has taught us so much and given us the guts to really homestead! Many thanks.
Kim
-- Kim (fleece@eritter.net), December 05, 1999.
Hi Barbara, Have you thought of a pressure cooker. They cook in 1/2 the time, If you don't want to cook in aluminam use a stainless steel bowl inside. I think that idea was in "Diet for a Small Planet" from way back in the 70's. I don't think you need to worry about bacteria in cooked rice, kept in a cool place, it should last a long time and when it went bad you'd know it.Just don't cook it in broth or add anything to it before your ready to eat it... Doris in Idaho
-- Doris Richards (dorisquilts@webtv.net), December 05, 1999.
Thanks so much everyone! Kim I agree with you this is a great forum and Countryside is a great magazine (my favorite!). It is so nice to be able to "discuss" our ideas with like-minded people! There are not many around here where I live so this forum is wonderful and I appreciate everyone's input. Doris, thanks for the idea about the pressure cooker and the stainless steel bowl, I will try it! Barbara
-- barbara (barbaraj@mis.net), December 06, 1999.
If you want to make brown rice quicker to cook, put it through a grain mill. Make it as fine as you want -- it will make something like cream of rice, but you can find quite a few ways to use it, I think.
-- Kathleen Sanderson (stonycft@worldpath.net), April 13, 2000.
I do not know if any one will even see this since the post is so old but i cook my rice them rinse it to remove the starch as much as possicle then spread it on a wax paper covered cookie sheet, freeze then store in zip lock bags in freezer. If you do not rinse it well it sticks together instead of being separate grains. Brown rice works just as well. This is great for fried rice because the grains dry slightly and are not gummy and stuck together and since long grain rice is cheaper by the bag than instant rice it is economical as well as fast, just a few moments in the microwave with a sprinkle of water of broth. I make sure it is covered so it does not dry out.
-- Brandy Tallent (MooreBrandy@prodigy.net), January 13, 2002.
Barbara, Sorry this is so late, just found the post looking for ways to can bananas. I've canned rice, way too much rice.So if you want to use this method you will have to work out the yield. Basically: Bring 21 cups of water to a boil, add 10-1/2 cups of rice, let mixture come to a boil. Pack into jars to within 1/2 inch of top. Add 1/2 tsp. salt to each qt. jar. Seal. Pressure at 10 pounds of pressure for 60 minutes for both pint and qt jars. It turned out to be a nice convience especially in the summer.Taste good, texture is a slight bit soft, I like my rice a bit firmer. Have fun if still interested!! debbi<><
-- debbi<>< (snflr216@aol.com), April 02, 2002.