I'm of the opinion that the best camping food is food you love. Specifically, I'm thinking of meals that are easy, healthy, and tasty.

What should you make? I'm not sure. I'm happy to tell you that the possibilities for what you can make are limitless. And you don't need to have a fire going to make something delicious happen! Place new or thoroughly cleaned jars (ideally fresh from the dishwasher washed on hot setting) and lids in a large cooking pot filled with water and boil on the stove top for 10 minutes.

Meanwhile, place the water, vinegar, sugar, Ranch seasoning, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Do you have a go-to meal for camping? Maybe from childhood or a later discovery? Let me know! What should I make for dinner when camping? Place the cucumber slices in the jar and cover in boiling water and let sit undisturbed for 24 hours. The jar can be covered but does not have to be sealed. This is mainly to protect anything from getting in the jar. Wait 24 hours after processing. This allows your jars to continue cooling to room temperature. During this time, the lids are forming their seal. Water bath canning uses a pot large enough to hold the filled canning jars plus at least one inch of water above the lids. Most are made of enamel-covered steel or aluminum but they all have a few features in common.

Do not skip the sterilization of jars. Boil the washed jars and sealing lids in hot water to sterilize. S'mores are obviously a campfire staple. For traditional camping foods (at least for so-called "car camping"), I tend to think of dutch oven meals: egg scrambles, cobbler, or a hearty stew. It must have a pressure gauge. Reaching a proper level of pressure and maintaining it for a specific amount of time is essential to killing botulism and other potentially lethal spores in low-acid foods. Clean the jars. Before you begin preparing the canning ingredients, wash your jars in hot, soapy water or run them through the dishwasher as a regular load with a heated drying cycle. Rinse them well either way, since lingering detergent residues can change the taste of the food. If your jar does not seal, you can store it in the refrigerator or process in a hot water bath for 10 minutes. Some may feel safer processing them for 10 minutes in a hot water bath in a canner. 💭 TOP TIPSThere is no need to refrigerate them once they have been jarred. You can place a jar in the refrigerator to make them cold before consumption and once opened I always store the jar in the refrigerator until that jar is emptied.

Test to see if the jar is sealed by touching the center of the seal. If it pops in and out, it is not sealed. I haven’t tried it, but you could try other vegetables. Some vegetables may need to be blanched first, however. Wash the cucumbers, removing any dirt and debris they may have once removed from the garden. Once washed, trim and slice the cucumbers.So, it’s important to know your location’s altitude before you begin water bath canning. You can easily find this information online. If your altitude is more than 1,001 feet above sea level, you will need to add 5 minutes to the processing time. Inspect Home-Canned Foods for Safety While the “sniff test” may be reliable when deciding if milk is safe to consume, it’s not a reliable method for canned foods.

There are two types of canners for home use: pressure canners and water bath canners. Not All Pressure Cookers are Suitable for CanningAlternatively, arrange the clean jars, open side up, in a deep, oven-safe baking dish. Place the dish with the jars into the oven and heat to 210F for 15 minutes. The jars will be sterilized – make sure not to touch the insides of the jars with anything that hasn’t been sterilized.