canning
Has anyone ever done canning? I really like the idea of buying local and canning so that I can enjoy the 'local' products all year long ... and not have to buy products shipped in from who-knows-where in off seasons. I've never done it before, can anyone share their experiences? I found one site with demos and great 'how to'--www.freshpreserving.com, however, I'd like to hear from someone who has actually done it before I get started.
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14 Comments:
I know lots of folks here do.
I certainly do, though I won't be this year as I am moving.
Everything from jams and jellies to fruit butters, whole fruits, tomatoes, veggies and veggie blends and sauces, BBQ sauce, tomato sauce, fish, pickles of all kinds etc.
If I don't can it I freeze it, and I even do a lot of drying and curing. I can't garden as I would like yet, so I do have to buy the stuff to can. but I get it at local places for much less than the grocery.
As for instructions, I have several very old books that belonged to my mom and gramma, and I have a newer copy of the Ball Blue Book, which I love.
Pickyourown.org is a good site also, and there must be a hundred others with good step by steps and pis or videos.
It is fun, you won't regret it! Nothing like opening up some summer fruit in the dead of winter, or having favorite sauces right at hand with no creepy ingredients. Even soups and stews can be put up, as well as meats.
Good luck!
sadiepix at 9:01PM on 04/10/09
Canning is very rewarding. But get ready for a long day and put on some good tennis shoes because your on your feet. A dish washer is wonderful for sterlizing your jars. You will want to get a jar grabber to take the hot jars out of the canner Large pot that comes with a jar stand that sits at the bottom to keep the jars from tipping over. It has handles so you can pull all the jars out once they process. (Boil) then just listen to the pops then you know the lids have sealed. Its music to your ears. Your fruit you need to blanch then peel the skins and core the pit and slice. If your canning peaches, pears you will boil a sugar water to add to the fruit before hot water bathing to process. Ball Blue the jars them selves have wonderful recipes and instructions. Pretty no fail actually. I havent done meat my understanding is you need a preasure cooker for that. I have done pickled venison and fish and that turned out great.
cmiron at 9:11PM on 04/10/09
I used to do more canning -- before it became fashionable again -- but now I do more freezing. It just seems easier and less likely to spoil. If you've ever opened a jar of tomatoes that went bad, let's just say that it takes a while before you trust another jar of home-canned anything.
One thing to keep in mind with canning is that everything is going to be pretty well cooked. So it's great for things like tomato sauce, but not so good for other things.
To me, jams and jellies seemed to be the easiest things to do, so that might be a good place to start if you use enough jams and jellies to make it worthwhile. And, good news, strawberries are available early so you can see if you like making jellies before you move on to other things.
dbcurrie at 9:45PM on 04/10/09
I teach home canning workshops. Canning is rewarding and safe if you follow a few basic rules. The very best resource book for beginners and experienced canners is the Ball Blue Book. It's inexpensive (under $10 on Amazon-make sure you get a current year edition). You'll get the rules to follow for safe canning and a lot of great recipes in it. I have probably canned thousands (no exaggeration) of jars of everything you can think of and find that you won't save money doing it but there's a lot of satisfaction in opening a jar of the best darn tomatoes for a recipe you're making in the middle of January. In my opinion not everything is worth the bother, but tomatoes, jams & jellies and pickles of all sorts are the things I'm inspired to "put up" every year. If you really are inspired to save the best of your local produce a combination of canning, freezing and drying will fill your pantry with good stuff. Do a little research, buy your jars & water canner at yard sales if you can and have fun.
kathyvegas at 11:41PM on 04/10/09
Canning really has morphed over the years. Once done out of necessity, it's become more an issue of desire for quality products or something that's not made commercially.
If you can go to half.com (an ebay site) or any of the used book sites, grab a copy of Putting Food By. It's a compendium of great canning information. Also get the Ball Blue Book of Preserving.
Get a set of canning tools. Indispensable.
Most people think "fresh produce" when canning is mentioned but I do BBQ Sauce, Tomato Sauce and Onion Confit. I've never canned meat. I've done yummy pickled asparagus and pickled string beans (great for Bloody Marys!).
One of the tricks to successful canning is to be clean and organized. It's not something to begin doing, then clean up on the fly. Make sure the work area is very clean and lay cloths down on which to put boiled or pressure canned jars.
Finally, if you get jars at yard sales, examine the jar rims carefully and avoid anything that's chipped. You should always use new lids. These are sold separately in hardware stores so your great flea market finds, once sterilized, can be used for years to come.
Have fun!
therealchiffonade at 6:13AM on 04/11/09
I just started canning too! I went out and bought the canning kit like this: http://www.amazon.com/Jarden-Home-Brands-11102-Canning/dp/B001DITLL2/ref=wl_it_dp?ie=UTF8&coliid=I39WM8IOL164PN&colid=1JJGGZV8LNFDC
and made my first test recipe: http://allrecipes.com/Recipe/Candy-Apple-Jelly/Detail.aspx
and it was a success! My jars sealed perfectly and I am now on the prowl for my next project. I can't wait until all the fruits are in season because I want to do a lot of jams and jellies and pie fillings. I have learned that old recipes are great but the techniques in old books....not so great. Always use the latest and up to date recommendations:
http://www.uga.edu/nchfp/index.html
http://www.foodsafetysite.com/consumers/resources/canning.html
http://canningusa.com/TableofContentsGeneralBook2.htm
Remember never to invert jars like old canning books tell you to...they now say that can cause tiny particles of food to creep into the threads of the jar and spoil. Also use a pressure canner for low acid foods (veggies and meats) and like they said above, have everything ready and in place before you start. Good luck!
elderberry44 at 1:37PM on 04/11/09
It's fantastic. You don't need any special equipment other than your jars and the jar grabber (you can use tongs wrapped in rubber bands, but this thing is like $4 and it is miles better). I don't have a dishwasher, or even a jar stand - just a bit ol' stockpot I use for sterilizing and for processing. I've done lots of jams, Concord grape and cranberry jelly, and dilly beans (pickled green beans) - and I'm very excited to do more this season!
producestories at 4:48PM on 04/11/09
Thank you all for the great tips. I can't wait to get started!
midwest cat at 4:55PM on 04/11/09
Canning your own food is really fun and satisfying. I find that jams and fruit butters are the easiest, with pickling running a close second. Having all the special equipment is nice, but not necessary if you're canning on a small scale.
I've recently started a new blog, http://www.foodinjars.com, where I posting canning tutorials and writing about the different projects I do. Stop by if you'd like!
Marusula at 8:17PM on 04/11/09
I have to respectfully add to producestories' list - the jar grabber AND the magnetic wand that picks up the lids from the hot water are both pretty indispensable. I can't think of a tool that does the same thing without touching the gooey sealing strip under the lid.
therealchiffonade at 9:05PM on 04/11/09
I recently got a crate of pickling cukecumbers ($32.00) that had 230 cukes in it, and spent a few hours making dill pickles, they came out great. 53 pints and 9 quarts. The tongs for the jars are a must.
WSLunch at 5:13PM on 04/13/09
funnel don't forget a good funnel and the Ball Book really is great...if you're going to buy jars and you are in NYC do NOT get them at Broadway Panhandle or any of the gourmet stores. You will pay through the nose and then some....get them on Amazon and buy some extra kids while you're at it.I agree with above, start with strawberries...
Deb07 at 10:02PM on 04/13/09
I find it easier to just buy lids rather than try to buy kids....the little rascals are just so expensive now.
lemons at 10:59PM on 04/13/09
hee hee hee
of course, I do mean LIDS
but if you can get yourself some kids, by all means
they can great!
Deb07 at 8:28AM on 04/14/09