PrintCanning Questions
I've been itching to try my hand at canning (jams, maybe some pickles too) for awhile now, and I think I've got my nerve up. Any experienced home-canners out there...do you have any advice for this newby? And also, one specific question: after canning, are there any foods that require refridgeration? In particular, if I make apple butter to be given out at christmas, do I have to refridgerate it in the meantime?
Thanks!
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12 Comments:
Buy the blue ball canning book. Or get it from the library.
http://www.uga.edu/nchfp/publications/publications_usda.html
USDA explains why ccertain things will make you sick and what is safe.
If you notice any chipped or cracked jars don't use them and if you find a canned jar chipped or cracked or cloudy throw it out.
I make pickles in my refrigerator and I do not seal the jars.
I would start with jam or apple butter and then try pickles and tomatoes.
High acid foods are easy to can.
Go to Walmart they have good prices on jars, tongs, lids and seals.
Good Luck!
JerzeeTomato at 1:11PM on 09/27/07
The key to canning is sterilization. Make sure to bring your jars up to temp, 180 degrees, I believe it is. And wash and rinse your lids and bands thoroughly.
JerzeeTomato is right--jelly and jam is probably the easiest to can, especially if using fruit that is high in acidity. Botulism is probably the main concern with canned goods, but high acidity foods tend to resist this organism.
As long as your lids seal, they do not require refrigeration. Sometimes you will get one that doesn't. It's rare, but it does happen. You can tell when they seal because they suck in and pop. If a lid doesn't seal, you'll need to refrigeratate and eat within a couple of weeks.
One thing that I do in my jelly recipes is cut down on the sugar. Most recipes use WAY too much for my taste. I start with half of what they call for, then taste it and add from there.
Have fun! Experiment!
Kelly Spitzer at 1:43PM on 09/27/07
Buy a book. Canning is so easy, but you have to do it right, or the food will spoil. I bought a bernaden book and it explains everything step by step for each recipe. I have a great apple recipe for apple butter I make every year and can for my loved ones. Let me know and I'll type it out for you!
Lilartist at 5:03PM on 09/27/07
The whole idea behind canning is to be able to avoid refrigeration -- so, if you do it properly, you should be fine for Christmas.
My suggestion is to make sure you have the right equipment. Canning tongs are very helpful, as is a canning funnel.
The National Center for Home Food Preservation is extremely helpful with pointers on canning and lots of recipes, too. Just be sure to sterilize everything and refrigerate any jars that don't seal -- you should be ok.
Dominic
the zen kitchen
dvchurch at 5:27PM on 09/27/07
Some of the older editions of The Joy Of Cooking have a lot on canning, too. But I definitely second the Ball Blue Book recommendation; it's the bible of canning, and it's not expensive.
lemons at 9:32AM on 09/28/07
http://www.tigersandstrawberries.com/2007/09/26/preserving-the-local-harvest-a-general-guide-to-pressure-canning/
This is a great post about small scale canning, though she does use pressure. I've always just boiling water bathed them. Do process them carefully, and get a good canning book to find out how and how long to do it for. Also, know your city's elevation - the effects how long you have to boil them for. It sounds hard, but it's actually really easy to do - buy the right pot (I use my mother's, which she's been using for 30 years) that has a canning rack in the bottom, and you're good to go. I would not rely on the heat from the food to seal the jars - that just doesn't seem safe enough. If you heat or pressure process, you can be comfortable knowing you're not exposing your family and friends to any risk at all.
Peasantwench at 10:30AM on 09/28/07
You will love canning. I've been canning since I was a teenager... suffice it to say that was a long time ago.
Try and lay your hands on a copy of PUTTING FOOD BY. It's out of print but it's a veritable encyclopaedia of information about canning. You can probably locate a copy on a vintage or used book site.
Believe it or not...The recipes inside the box of canning jars work beautifully.
The old Joy Of Cooking had a whole section on canning.
Be aware of your ALTITUDE. When I lived in CO, I was at 7000 feet. Boiling Water Bath method took exactly 2x longer to be safe than sea level processing.
Ball Blue Book - excellent!
For your first jam, I'd try cranberry orange. There is no added pectin necessary for this jam.
My schedule has canning all but off my radar but with the cooler weather coming in... I'd love to get going again. Homemade jams, jellies, sauces, relishes and chutneys can't be beat and they make great Christmas gifts. (Or Hannukah or Kwanzaa or whatever you happen to celebrate :D)
chiff0nade at 1:46PM on 09/28/07
PS - The keys to successful canning as taught to me by a teacher at my culinary school:
"Be Clean and Organized."
chiff0nade at 1:47PM on 09/28/07
Thanks everyone, all great advice!
LizNYC at 5:26PM on 09/28/07
Liz, let us know how you do. I've always wanted to do canning but for some reason it just intimidates the heck out of me. It's not like I can't get good advice, guidance, even one-on-one training -- my dad and brother, and all my in-laws do it! But it still scares me to death... blush...
That, and candy making. Go figure.
So, if you have success and fun, maybe it will be my incentive to take the leap (finally).
LoCo at 12:11PM on 10/02/07
Not that anyone is reading this thread anymore, but I just thought I'd give an update on my canning adventure. I started with apple butter, and it went great! Well, the canning part of it did. I had to make three batches before I got the sugar to apple ratio right. I was using a recipe that called for two cups of sugar (!!) but it turns out I like it best with two tablespoons of sugar.
I think I'll invest in some real canning equipment - my stock pot was just barely big enough (it boiled over a lot), and my normal tongs led to lots of splashing when I dropped the full jars back into the water.
But all in all, a good experience and I have a leg up on Christmas gifts! I think I'll try jelly next :)
LizNYC at 1:21PM on 10/29/07
Nothing I will speak more,just take a look at www.fuboon.com .My friend just told me they are excellent.I am trying to find if where I can buy this brand products,tell me if someone knows.
tommyok at 10:16PM on 06/15/08