As we expect to have alot of unused tomatoes, eggplant and peppers this season we want to start canning but have never done it before. Anyone have some pointers ?
And thank you "Live To Shoot" for the canning supply source.
and I want you to know it is not something for experimentation.
Take some classes or get some instruction from someone who knows what they are doing or you might wind up with bacteria that can be harmful down the line.
It is critical to have everything sterilized. If you do learn to can properly
it is a big plus and many people enjoy eating their garden produce during the winter months.
So enjoy but enjoy in safety!
Last edited by nathangdad; 07-08-2008 at 05:08 PM.
There are many books out there on home canning. Just pick one up and follow it carefully. We can salmon, caribou, and a variety of veggies, and make jams and jellies.
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My aunt used to can all sorts of stuff, it's like making beer, you have to keep every process clean and then pour wax over the food and put the lid on as it cools it will pull a vacuum on the closed lid.
Mad Hatter- I have lots of recipes for canned goods from salsa and spaghetti sauce to pickles and jams. Let me know if there is a specific type of vegetable or food you are looking for a canning recipe for. That goes for everyone else, I like to share these recipes as they are delicious. I can't take all the credit though, I have the advantage of a mother and grandmother who have canned for years and are willing to share their knowledge as well.
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Mad Hatter- I have lots of recipes for canned goods from salsa and spaghetti sauce to pickles and jams. Let me know if there is a specific type of vegetable or food you are looking for a canning recipe for. That goes for everyone else, I like to share these recipes as they are delicious. I can't take all the credit though, I have the advantage of a mother and grandmother who have canned for years and are willing to share their knowledge as well.
THANKS, I will be in touch for some advise and recipes !
mad hatter, canning is something that I always wanted to do. I have held off, because of how easy it is to mess it up. I would suggest that you run an add in your local paper, asking about canning in your area. More than likely, you will end up with a bunch of people offering to help you.
You don't use wax, at least I have never heard of useing wax, I believe you leave the liquid right up to the top. any air will cause rotting.
timing is everything with canning. again, some one from right there in your area, is best to learn from. water boils in differant areas at differant temps.
Good luck, and enjoy your veggies.
I've spent many hours in a kitchen full of wax topped jars while my cousin put up loads of jellies and apple sauce. Fact is, waxing is not used as often for safety reasons. That does not mean anybody's mum or aunt is wrong, however. I've been in the kitchen all of my life and I can tell you there is as much art as science involved, especially in food preservation. generally speaking, high acid foods are safer, make sure and check your altitude for correct temp's and consider upgrading to more modern equipment if you can afford it. Make sure your jars are not chipped or cracked (preferably new jars!) and your lids are brand new w/ seals intact. On the other hand, if you have an aunt or mom who has been canning safely for years, listen to her advice and learn from the best! But first, check out the CDC and USDA official guides to safe canning methods: USDA Canning Guide (1994) http://www.cdc.gov/nasd/docs/d001201...84/d001284.pdf
Oh and, btw, I found more stories on CDC about commercially canned botulism cases than home canned... although I could not quote any numbers on that!
SOme things just do not can well at all... squash, eggplant,Onions to name a few.
Certain Vegetables need a water bath cannner , where others need a Pressure canner to kill Botulism spores, since Botulism forms in the absence of Oxygen. Most all Agriculture Extensions have canning guides and Recipes available Free of Charge, And I will Suggest Buying a Copy of the "Ball BlueBook of Preserving" which has guides for different foods and some excellent recipes...
Mine cost 5.95 plus shipping !
Wax sealing was an old time way of sealing Jelly and jams...after hot packing jars.
Rich
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well i bought a jar of pickled yellow squash from the farmers market. i know that pickling can preserve foods, but could you pickle those foods that dont can well or would you run into the same problems?
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jump in and get crazy! canning is pretty easy, spend the money on the biggest pressure cooker you can find. I started by canning some albacore I had caught, using the recipe from my boss that I knew wouldn't kill me. Next thing you know I'm canning everything in sight from apple butter to bread. seems you can use a computer, when you find something you want to can, ask google and you'll find a ton of help, recipes, and USDA guidelines. You'll be surprised at the amount of stuff you can can. Also the stuff you can't.
Both my grandmothers and my mother canned all different kinds of vegetables. You will need a pressure cooker or coldpacker. To get the canned food hot so it will seal.
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We had a bumper crop of apples this year and I've always wanted to try. I found it to be quite easy and have fresh apples for pies this winter. There are tons of resources online and I am going to pick up the Ball Blue Book. I just used the hot bath this time but I'd like to find a pressure cooker, pretty pricey new! Might have to be a garage sale item.....I guess meat has to be canned using the PC? I can't wait to get next year's garden going and canning more next fall.
Dave
I use the water bath canning method. Usually do yellow tomatoes and jalepenos. Then make salsa all year from then. Yellow tomato salsa is awesome, less acidy too. My dad bought me a series of cookbooks and one was on canning. I don't think you need to worry about what area you are in, just check the methods of canning for what you are interested in canning. From the tomatoes I have made spaghetti sauce and things like that. If you are interested in anything in particular from my book, PM me and I will scan whatever page you want and email it to you. Canning is not difficult. I was successful on my first try, including jelly.
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