|
|
Post by tasty on Aug 30, 2016 19:08:27 GMT -5
Betsy, I was very wary of canning about 10 years ago too. I forget now whether it was a pile of apples or a multitude of tomatoes that made me take the plunge.
My advice would be simple - read, read and read again. Buy yourself a recipe book dedicated to canning - jams, chutneys, pickles. Follow the recipes exactly until you are comfortable with what you are doing. I believe it's Ball that makes the jars, pectin etc in the US (in Canada it's Bernardin) and they both have great websites. Another website that I really like and refer to a lot is : .pickyourown.org
It walks you thru so many things, tells you what can be water bathed and what needs pressure canning.
Thanks to canning, I haven't bought jam, pasta sauce or salsa in at least 6 or 7 years. I just wish I could judge better how much 2 old folk really use.
Nowadays I get together with a group of friends to make pickles and jams, savoury jellies and chili sauce which are sold at our local Festival of Trees to raise money for our local hospital. Many of the group are total beginners and we are learning together.
Hope this gives you the encouragement to give it a try. If I can do it, so can you.
|
|
|
|
Post by almonds on Aug 30, 2016 20:08:06 GMT -5
For some reason canning scares me. I'll freeze jams, sauces, soups, meats, casseroles and the like but unfortunately fruits and dill pickles aren't meant for the freezer.
|
|
|
|
Post by tasty on Aug 30, 2016 20:20:04 GMT -5
Using a water bath does not concern me. Obviously you need to respect the boiling water but other than that, there's nothing to it.
Yeast used to scare me too. Now I can say I have made 99% of all our bread for the last 11 years or so.
|
|
|
|
Post by almonds on Aug 30, 2016 20:51:26 GMT -5
My greatest fear of canning is that I'll give someone botulism because I didn't have the proper temperature.
About that yeast? Yes, that also scares me. I tried making a family favorite butterhorn recipe this past June. The recipe had been used since I was growing up. I followed it exactly, not once, not twice, but three times, to the point where I was taking the temperature of the liquid. Must be in the family genes for this generation because my sister has the same problem. I envy anyone that can make homemade breads. My mom could, my sister and I...doesn't happen for us.
|
|
|
|
Post by redsoxmom on Aug 30, 2016 22:37:42 GMT -5
Tasty, I will try it for sure. I need to find the time and just do it. My mom canned pickles, pepper relish and jam. I remember how I disliked the smell in the house when she did the pepper relish. LOL. Thank you for all your help!
Betsy
|
|
|
|
Post by tasty on Aug 31, 2016 6:42:34 GMT -5
You are welcome.
|
|
|
|
Post by cooktocook on Aug 31, 2016 6:55:48 GMT -5
I haven't canned in over 33 years. Wish I could, but I just don't know where I would place jars in a cool place down here in Florida to prevent spoilage. Over the years, MIL has sent some jars of jelly she made and before DH and I can use them, they all break down and get watery. The AC runs 12 months a year, but doesn't seem to be enough for the jelly--scared to take a chance on anything else. Maybe this is why/where freezing food is popular here. Lori |
|
|
|
Post by carross on Aug 31, 2016 8:09:33 GMT -5
I never canned anything until my second marriage. Now I don't can as much since the kids grew up and out the door. Never had any big problems, but one thing I never will can again is pears, such a mess, but the pears were little.
Good Luck Betsy, you can do it.
|
|
|
|
Post by Carole on Aug 31, 2016 8:49:42 GMT -5
Tasty--Thanks so much for posting the link to pick your own. I thought tomatoes had to be canned with a pressure cooker. That's how I used to do it, but no longer have the pressure canner. I wish I would have known this weeks ago. We had so many tomatoes that we were eating, cooking with, freezing and some did waste on the plants. The tomatoes did slow down now (well, except for the million red and yellow cherry and grape) but for sure I'll remember use that site next year.
|
|
|
|
Post by wilderness on Aug 31, 2016 9:24:32 GMT -5
Glad to see this thread. I have been canning since before I was a teen and there isn't much I won't try. Anyone just getting into and need a hot water bath canner I would recommend they look into a steam canner. Rather than having to lift that heavy canner full of water this only uses about 8 cups of water. The timing is the same as the water bath. There is no pressure involved.
Word of caution on canning tomatoes. With so many low acid tomatoes available today you may have to add a little lemon juice to each jar to be sure it is safe to water bath them.
Bet
|
|
|
|
Post by tasty on Aug 31, 2016 11:48:02 GMT -5
Good point about the lemon juice in tomatoes for a water bath method.
The pick your own site has tons of great ideas and advice. That is where I found out that I could can rhubarb and it is so good. I do still freeze a little for pies and crumbles. But nothing beats the home canned with yogurt for breakfast. The last couple of years I have also done peaches and pears.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 31, 2016 13:09:40 GMT -5
I have canned, but not in ages! I tend to prefer freezing many things but some things dont work out too well freezing. I bought a food saver device but this yr didnt get as much garden fresh produce as I usually get so didnt use it much.
|
|
|
|
Post by sweetgum52 on Sept 2, 2016 10:19:46 GMT -5
My greatest fear of canning is that I'll give someone botulism because I didn't have the proper temperature. About that yeast? Yes, that also scares me. I tried making a family favorite butterhorn recipe this past June. The recipe had been used since I was growing up. I followed it exactly, not once, not twice, but three times, to the point where I was taking the temperature of the liquid. Must be in the family genes for this generation because my sister has the same problem. I envy anyone that can make homemade breads. My mom could, my sister and I...doesn't happen for us. Sit beside you. |
|
