[KellyMarie]

"borrowed" from canning-food-recipes.com (because I don't feel like typing it all, LOL)


Canning Basics for Preserving Food
What does canning do?

Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.

Safe Canning Methods

There are two safe ways of processing food, the boiling water bath method and the pressure canner method:

• The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time
• Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons).

The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of food and altitude. Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner.

• The low acidic foods include:
• meats
• seafood
• poultry
• dairy products
• all vegetables

High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method.

• The high acidic foods include:
• fruits
• properly pickled vegetables

Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice of citric acid.

Canning Equipment
Water Bath Canners

A water bath canner is a large cooking pot, with a tight fitting lid and a wire or wooden rack that keeps jars from touching each other. The rack allows the boiling water to flow around and underneath jars for a more even processing of the contents. The rack also keeps jars from bumping each other and cracking or breaking. If a rack is not available, clean cotton dish towels or similar can be used to pack around jars. If a standard canner is not available any large metal container may be used as long as it is deep enough for l to 2 inches of briskly boiling water to cover the jars. The diameter of the canner should be no more than 4 inches wider than the diameter of your stove's burner to ensure proper heating of all jars. Using a wash kettle that fits over two burners is not recommended because the middle jars do not get enough heat. For an electric range, the canner must have a flat bottom. Outdoor fire pits with a solid grate will also work however close attention is required to insure proper boiling temperature.

Pressure Canners

A pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. The lid is fitted with a vent (or pet-cock), a dial or weighted pressure gauge and a safety fuse. Newer models have an extra cover-lock as an added precaution. It may or may not have a gasket. The pressure pot also has a rack. Because each type is different, be sure to read the directions for operating.


Jars

Mason and Ball jars specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. The mouths of the jars may not be appropriate for the sealing lids and the jars are not made with heavy glass and they are not heat treated.

Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.

Jar Lids

Most canning jars sold today use a two piece self-sealing lid which consists of a flat metal disc with a rubber-type sealing compound around one side near the outer edge, and a separate screw-type metal band. The flat lid may only be used once but the screw band can be used over as long as it is cleaned well and does not begin to rust.

Canning Utensils

• Helpful items for home canning and preserving:
• Jar lifter: essential for easy removal of hot jars
• Jar funnel: helps in pouring and packing of liquid and small food items into jars
• Lid wand: magnetized wand for removing treated lids from hot water
• Clean cloths: handy to have for wiping jar rims, spills and general cleanup
• Knives: for preparing food
• Narrow, flat rubber spatula: for removing trapped air bubbles before sealing jars
• Timer or clock: for accurate food processing time
• Hot pads
• Cutting board

There are also many specialty utensils available like apple slicers, cutting spoons for coring and pit removal, corn cutters and fruit skinners.

Home Recipes

When looking for advice and information on preserving food, try to avoid old pamphlets, outdated cookbooks, untrained celebrities and undocumented food shows. Your best source for current information on research and processing instructions are publications made by the U.S. Food and Agriculture Department, College Cooperative Extension Services and major food processing equipment manufactures.

[KellyMarie]

Canning Fruit


Pressure Canning Fruit & Water Bath Canning

Equipment Preparation

Wash and assemble canning equipment, utensils and containers. Make sure you have everything that you need before you start fruit preparation. Once you begin the canning process you need to work as quickly as possible without delays.

Ball Canning Jars

Use authentic Mason or Ball canner jars. Examine and discard those with nicks, cracks and rough edges. These defects will not permit an air-tight seal. All jars should be washed in hot soapy water, rinsed well and then kept hot. This can be done in a dishwasher or by placing the jars in the water that is heating in your canner. The jars need to be kept hot to prevent breakage when they are filled with a hot product and placed in the kettle for processing.

Jars that will be filled with food and processed for less than 10 minutes in a boiling water bath canner need to be sterilized by boiling in water for 10 minutes. NOTE: If you are at an altitude of 1000 feet or more, boil an additional minute for each additional 1000 feet of altitude. (i.e.) 5000 feet=5 minutes longer.

Fruit Preparation

Gather fruit and vegetables early in the morning when they are at their peak of quality. Do not use over-ripe products. Gather or purchase only as much as you can prepare within 2 or 3 hours.

Wash products by either quick soaking and/or rinsing making sure to remove all dirt and sand including any chemicals that may be present. Dirt contains some of the bacteria that are hardest to kill. The cleaner the raw foods, the more effective the preserving process. Do not can decayed or damaged fruit. Do not let the food soak; it will lose flavor and nutrients.

Water Bath Canners

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.

Packing Jars


Raw Pack (Cold Pack)

Pack raw fruit into jars and cover with boiling hot sugar syrup, juice or water. It is necessary to leave a head space between the lid and the top of food or liquid. This space is needed for the bubbling of liquids and fruit expansion. If the jars are filled too full the contents may overflow during processing. The amount of head space is usually between 1/8 and 1/2 inch. Check the individual recipe for the exact amount of head space.

Hot Pack

Heat fruit in syrup, in water or over steam before packing. Fruits with a high juice content and tomatoes can be pre-heated without adding liquid and then packed in the juice that cooks out.

To Fill Jars

Pack each jar to within 1/4 inch of top or as specified in individual recipe. For non-liquid foods(ie. peaches) it is necessary to remove any trapped air bubbles by running a rubber spatula or table knife gently between the solid product and the edge of the jar. Add more hot syrup as needed. Wipe rim and screw threads with a clean damp cloth, place lid on top and screw bands on tightly and evenly to hold rubber sealing lid (or sealing ring) in place. Sometimes it is necessary to position and hold down sealing lid while you tighten the band to insure the lid is centered on the top of the jar. Do not over-tighten. Jars are then ready to be placed on the rack inside hot water canner.

General Processing


Water Bath Method

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Boil gently and steadily for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft.

Test for Seal

After jars have cooled between 12 and 24 hours after processing, check seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid. Do not be alarmed if during the first the first hour or so of cooling if you hear a popping sound come from the jars. This is a good sound to hear as it most often means that the vacuum effect has taken place which causes the lids to pop down and seal.

After jars have cooled thoroughly, the screw bands may be removed if desired. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.

Good Things to Know

Canned fruits oftentimes will float if the sugar syrup is too heavy, if jars are packed too loosely or if air remains in the tissues of the fruit after processing. To avoid this use a light or medium sugar syrup, make sure fruit is firm and ripe and pack fruit tightly in jars without crushing.

If fruit is not covered by liquid it may darken during storage but does not necessarily mean it is spoiled. To avoid this be sure fruit is covered by liquid while still leaving the recommended head space. Also be sure to remove trapped air bubbles with a slim rubber scraper, spatula or kitchen knife. To do this effectively, tilt the jar slightly while running the tool between the fruit and the edge of the jar and also pressing inward against the fruit a few times.

Canned peaches, pears and apples may show a blue, red or pink color change after processing. This is sometimes the result of natural chemical changes that occur as fruits are heated.

A spatula-shaped wooden spoon that has a flat end instead of rounded, is good to have for stirring sugar syrup in a flat bottomed pan during the cooking process.

Avoid storing canned food near a furnace, water heater or hot water pipes. Jars need to be kept cool for longer storage life and to protect against spoilage. Be sure to store in a dry place. Rusting of the lid or band can cause seal to break.

To avoid freezing in extremely cold storage environments, wrap canned jars with newspaper and place in heavy cardboard boxes. Cover boxes with a heavy cloth of blanket if necessary.


Sugar Syrup


Syrup~~ Sugar~~ Water~~ Yield
Light 2 cups 4 cups 5 cups
Medium 3 cups 4 cups 5 1/2 cups
Heavy 4 3/4 c 4 cups 6 1/2 cups


To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil. Fill jars while syrup is still boiling hot.

[KellyMarie]

Canning Tomatoes

Recipes, Methods & Processing Times
Traditionally, canning tomatoes has usually be done by using the hot water bath canner method. Recently, however, more people are finding that canning tomatoes in a pressure canner will result in higher quality and give you a more nutritious product.

Pressure canning is also required for many canned tomato combination products because the pH value is above 4.6 which is a low acidic food. Tomatoes themselves fall close to the low acid level, just slightly above 4.6 and when mixed with meat for sauces or with vegetables like peppers or zucchini, which are a low acidic food, they must be processed by pressure canning to insure food safety. Foods that have a pH value of 4.6, or lower, may be processed in a boiling water bath canner.

When preserving tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.

Jars and Lids

Lids

Place lids in a small sauce pan filled with water and boil gently for 10 minutes before using. Do this before you need to place them on jars. Leave in hot water and remove as needed.

Jars

Sometimes recipes will say that it is not necessary to sterilize jars if they are to be packed with hot food. However, to be safe it is always a good idea. For preparing jars, wash them in hot soapy water and rinse well. Place in a large pot of water or water bath canner, and boil gently for 10 minutes. Leave in boiling hot water until needed. Then remove a few jars at a time and place upside down to drain. They are ready to use in less than a minute.


Processing Methods

Boiling Water Bath

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.

After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid.

When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be placed in a box and stuffed with newspaper.

Pressure Canner

Follow manufactures instructions for opening and closing the pressure canner. Have 2 to 3 inches of hot water in pressure canner and stand the jars on the rack insert so they are not touching each other or the sides of the pot. Fasten lid and turn on heat. Steam, mixed with air, will start to flow from the vent and then This is about 8 to 10 minutes after the first sign of steam. As the air is driven out from the canner the steam will change from a white vapor or cloud to nearly invisible.

Start processing time when pressure has been reached or when weighted gauge begins to rock. It is then time to close the the pet-cock or regulator. Maintain a steady pressure during processing.

When processing time is up, remove the canner from heat and let the pressure return to zero without assistance. Standard heavy-walled canners take about 30 minutes when loaded with pints and about 45 minutes when loaded with quarts. Do not attempt to cool pot with cold water. This can cause liquid to escape from jars and keep lids from properly sealing. It can also cause pot warpage.

After pressure reaches zero, wait 2 minutes longer and then slowly open or remove the pet-cock or regulator. Unfasten cover and tilt the far side up so any steam remaining will escape away from you. Using a jar lifter, remove each jar and place on a dry, non-metallic surface or towel. Leave space between jars for air circulation.

After jars have cooled, test for seal and the screw bands may be removed if desired. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.

Processing Times

Processing, or canning times, are usually for an altitude of 0 to 1000 feet. If you are canning at a higher altitude, the times will need to be increased. This is because water has a lower boiling point at higher altitudes. Because of the lower boiling temperature the processing time is increased to insure that the harmful bacteria is destroyed.

Water Bath Canner

For the Boiling Water Bath method, process an additional minute for each 1000 feet in elevation. (i.e.) 5000 feet=5 additional minutes of processing time.

Dial Gauge Pressure Canner

For pressure canning at higher altitudes the time remains the same but the pressure needs to be increased.
2000 to 4000 feet, 12 pounds pressure.
4000 to 6000 feet, 13 pounds pressure.
6000 to 8000 feet, 14 pounds pressure.

[KellyMarie]

Frequently Asked Questions

When packing jars, is the head space really important?
Yes, leaving the specified amount of head space in a jar is allows a vacuum seal during processing. If too little head space is allowed the food may expand and bubble out when air is being forced out from under the lid during processing. The bubbling food may leave a deposit on the rim of the jar or the seal of the lid and prevent the jar from sealing properly If too much head space is allowed, the food at the top is likely to dis-color and jars may not seal.
How long will canned food keep?
Properly canned food stored in a cool, dry place will retain optimum eating quality for at least 1 year. Canned food stored in a warm place near hot pipes, a range, a furnace, or in indirect sunlight may lose some of its eating quality in a few weeks or months, depending on the temperature. Dampness may corrode bands or metal lids and cause leakage which will spoil the contents.
Do jars need to be sterilized before processing?
Jars do not need to be sterilized before canning if they will be filled with food and processed in a boiling water bath canner for 10 minutes or more or if they will be processed in a pressure canner, however it is good practice to take the extra time and sterilize anyway. You can never be too careful when it comes to food safety.
Jars that will be processed in a boiling water bath kettle for less than 10 minutes need to be sterilized by boiling them in hot water for 10 minutes before they're filled.
Is it safe to use an oven for food processing?
No. This can be dangerous because the temperature will vary according to the accuracy of oven regulators and circulation of heat. Dry heat is very slow in penetrating into jars of food. Also, jars explode easily in the oven.
Why do you have to exhaust a pressure canner?
If the pot is not exhausted, the inside temperature may not correspond to the pressure on the gauge. Steam should be allowed to escape for 10 minutes before closing the valve.
Should liquid lost during processing be replaced?
No. Loss of liquid does not cause food to spoil, though the food above the liquid may darken.
Is it all right to reuse jar lids and bands?
Lids should never be used a second time since the sealing compound becomes indented by the first use, preventing another airtight seal. Screw bands may be reused unless they are badly rusted or the top edge is pried up which would prevent a proper seal.
Is it safe to use the open kettle canning method?
No. In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not hot enough to kill all the dangerous microorganisms in the food. Contamination may also occur during the transferring of food from the kettle into the jars.
What causes the undersides of jar lids to dis-color?
Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids. This deposit is harmless providing the jar has a good seal and the contents have been properly processed.
Why do jars break during processing?
Canning jars will break for several reasons:
Using commercial food jars rather than jars designed for home canning
Using jars that have chips or hairline cracks
Putting jars directly on bottom of canner instead of on a rack
Allowing jars to bump against each other during processing
Putting hot food in cold jars
Putting jars of raw or unheated food directly into boiling water in the canner. This sudden change of temperature is too great and will crack jars.
Can hard water film or scale be removed from canning jars?
This can be oftentimes be accomplished by soaking jars for several hours in a solution of 1 cup vinegar and 1 gallon of water.
Questions About Canning Vegetables and Fruits
Is it safe to can food without salt?
Yes. Salt is used for flavor only and is not necessary to prevent spoilage.
Is it safe to can fruits without sugar?
Yes. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative.
Can fruits and vegetables be canned without heating if aspirin is used?
No. Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure.
Is it safe to can green beans in a boiling water bath if vinegar is used?
No. Recommended processing methods must be used to assure safety. Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables (this does not refer to pickled vegetables).
Should all vegetables be precooked before canning?
For best quality, yes. However, some vegetables can be packed raw or cold into jars before being processed in the pressure canner.
What vegetables expand instead of shrink during processing?
Corn, peas and lima beans are starchy and expand during processing. They should be packed loosely.
What causes corn to turn brown during processing?
This occurs most often when too high a temperature is used causing caramelization of the sugar in the corn. It may also be caused by some minerals in the water used in canning.
Questions About Canning Meats
Should giblets of chicken be canned in the same jar with chicken?
No. Their flavor may permeate other pieces of chicken in the jar.
Is it safe to can meat and poultry without salt?
Yes. Salt is used for flavor only and is not necessary for safe processing.

[KellyMarie]

Canning Vegetables

Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.

Understanding Clostridium Botulinum
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process vegetables using the boiling water bath because the botulinum bacteria can survive that method.

Do not taste or use home canned vegetables until they have been held at a rolling boil for at least 10 minutes (spinach and corn need 20 minutes.) Add one additional minute for each 1,000 feet above sea level.

Equipment
Pressure canner—Make sure the pressure canner has a tight-fitting lid, clean exhaust vent or petcock and safety valve, and an accurate pressure gauge. Check with your local Extension office for information on this service.

Use a rack in the canner to keep the jars from touching canner's bottom.

Do not use small pressure cookers that hold less than 4 quart jars for canning. Processing times on this fact sheet are not adequate for smaller cookers.

Canning jars and lids—Use standard canning jars. Commercial food jars, such as mayonnaise and coffee jars, are not recommended because the failure rate will be greater. Check jars, ringbands, and lids for defects. Look for chips, cracks, dents, rust, and anything else that will prevent airtight seals. Wash jars in hot soapy water and rinse well.

Prepare two-piece metal lids according to manufacturer's directions. Ringbands may be reused if they are not rusted, dented, or damaged. Use lids only once.

Preparing the Produce
Select only fresh, young tender, vegetables. For best results, can them within a few hours of harvesting. Rinse all produce thoroughly but do not soak to prevent loss of flavor and nutrients. Handle gently to avoid bruising.

Filling Jars
Hot pack method—The hot pack method is recommended for all vegetables. Heat vegetables in water or steam and then place in the jars. Add enough boiling water or cooking liquid to cover the food. Pack the hot food loosely; a food funnel is helpful. Leave headspace between the jar rim and the liquid according to the chart included in this fact sheet.

Raw pack method—Fill jars tightly with freshly prepared, unheated vegetables. Add boiling water to the jars, leaving headspace between the jar rim and liquid.

Using salt is optional in home-canned vegetables.

Closing Jars
Remove trapped air bubbles before closing jars. Run a non-metallic spatula along the inside edge of the jar. Move the spatula up and down along the inside wall. Add more boiling liquid if needed. Wipe the jar rim with a clean damp paper towel to remove any food particles.

Place a prepared lid on the jar and adjust the metal ringband according to manufacturer's directions.

Using a Pressure Canner
If available, use the manufacturer's directions for a pressure canner. Otherwise, put 2 to 3 inches of hot water in the canner. Place filled, closed jars on the rack using a jar lifter. Fasten canner lid securely and leave vents and petcocks open. Heat at highest setting until steam flows freely. Maintain the high heat and exhaust steam for 10 minutes. Then close the petcock or place the weight on the vent port.

Begin timing the process when the dial gauge or weighted gauge indicates the recommended pressure has been reached. When the timed process is completed, turn off heat and remove canner from the heat source. Allow the canner to depressurize. Do not force-cool the canner. This could result in loss of liquid from the jars and seal failures.

When pressure is at zero wait 1 to 2 minutes, open the petcock, or remove the weight. As you remove the lid, direct the remaining trapped steam away from you. Use a jar lifter to remove the jars from the canner and place on rack, dry towel, or newspapers. Let jars cool 12 to 24 hours before testing seals.

Checking Seals and Storing
Listen for the familiar "ping" as the jars cool. Look for the slight depression in the lid's center. Remove the ringbands, wipe jars with a damp cloth, and add labels. Store in a cool, dry, dark place.

Signs of Spoilage
If a jar does not seem completely normal before or after opening, do not use. This includes leaking jars, bulging lids, and jars that spurt when opened. If the food looks spoiled, foams, or has an off odor during preparation, discard it.

Boil all spoiled low-acid canned foods for 30 minutes before disposing of them. This destroys any toxin present and prevents its spread. Sanitize all containers and equipment that may have touched the food.

[KellyMarie]

Thanks to Trish.....

Go ahead, ask away

[Trish]

OK, here's my questions...


How expensive is it to start? Like what is the min of supplies you need? Ho long does stuff like relish and pickles keep? Do they get better with age? What if you don't grow your own veggies/fruit? What is your best tips for getting good stuff (other than the grocery store)?


HELP! You caught my interest.......

[dfed913]

Originally Posted by Trish

OK, here's my questions...


How expensive is it to start? Like what is the min of supplies you need? Ho long does stuff like relish and pickles keep? Do they get better with age? What if you don't grow your own veggies/fruit? What is your best tips for getting good stuff (other than the grocery store)?


HELP! You caught my interest.......

I'm asking ALL the same questions as Trish (thanks Trish!)

[KellyMarie]

How expensive is it to start? Like what is the min of supplies you need?

If you don't plan on canning veggies, the cost isn't as bad, because you will not need a pressure cooker.
Minimum supplies would be as follows:
A large canning pot with a rack, it does not need to be anything fancy, you can sometimes pick them up cheap at Dollar General
You will need tongs, towels, jars, rings, lids (jars run about $8 a case, but they are re-usable)
A good knife and cutting board
Oven mitts. hot pads
A flat spatula and a jar funnel

Ho long does stuff like relish and pickles keep? Do they get better with age?

Relishes and pickles can keep for years if canned properly. Some foods do taste better after aging

What if you don't grow your own veggies/fruit? What is your best tips for getting good stuff (other than the grocery store)?

check out roadside stands, buy in season produce, make friends with a gardener

[loretta12974]

can you feeze squash and string beans and do they taste as good being canned?

[KellyMarie]

can you feeze squash and string beans and do they taste as good being canned?

I have never canned squash, I only freeze it. I have canned beans and froze them and actually like frozen ones better. They are greener, crisper and taste better to me. My youngest DS would disagree, he likes canned beans.

Freezing squash is so easy....I just slice, dip it in water and seal it. A vaccuum sealer is the best thing to use.

[loretta12974]

thank you, kellymarie

[skyesgranny]

A friend of mine just asked how he can preserve/pickle the jalapeno peppers he's growing/grown? Any help??? Thank you and please.

[Trish]

He can put them in a glass jar with vodka and make a pepper vodka that goes great with bloody marys.

[skyesgranny]

Sounds GOOOOOOOOOOD to me!!! Thanks, Trish! :beer:

[nursemom]

My question is what causes peppers to get soft when canned? I recently canned some sweet italian banana peppers. They looked wilted as soon as they came out of the hot water bath. I opened the can and they were soft and mushy.

[nursemom]

I wanted to mention as a first time canner that peas swell after canning. I filled my jars by hot packing, added juice and when they came out of the pressure cooker and cooled off the beans had risen above the juice. The second time I did not add as much beans, was generous with the juice and made sure I left plenty of head room.

[Sally]

Tell us how you freeze green beans. I have never had them fit to eat when I freeze them, I always can them

[danielephant]

I was going to add that you can buy what are called "2nds" from your fruit growers...I lived on a strawberry farm for 14 years and we sold these at 1/2 the cost by the lb they are the ones that do not look pretty enough to put in the basket once we sort them...and they may have a bird peck or a bug bite or a thumb print from the picker in them but if you cut it out it makes no difference...that is what we used to freeze and can in our own home cause you know we were not going to let all the "bad" ones go to waste

[danielephant]

Also picking your own will save you money too...but i am sure you already knew this

[cheryl-tx]

Great info. I always get antsy this time of year, I can't wait to start canning again! And my local grocer has the quarts for 8.97 and quilted jelly jars 7.68 tomorrow. Can ya guess where I will be first thing tomorrow morning? Like I need more jelly jars, but at that price, I really do!

[danielephant]

So far all i have canned is strawberry jam...but it is good! and our rasberries are about to come on, so i will start on those...and golly to i wish i had a big freezer! I am asking DH for one for our anniversary...3 years is a freezer right?

[up2late2]

Originally Posted by danielephant

I am asking DH for one for our anniversary...3 years is a freezer right?

Just this morning I was trying to think of a holiday to get a freezer! I don't think DH will go for it though. By his count I have already gotten a dishwasher (valentine), a laptop (anniversary) and a new car (mothers day)this year. Maybe an early birthday present. After all, September isn't that far away.


Does anyone have a recipe for spaghetti sauce that can be canned in a boiled water bath? Something simple and easy. TIA

[enestvmel]

I would imagine as long as you keep the meat out, you can do it the same as you would do salsa pretty much. As for mixing in extra ingredients, onions, green peppers, celery, garlic, oil, tomato paste, tomato sauce, about 2 lbs of tomatoes, bay leaves, oregano, basil, s&P. That's what my Ball book says anyway.

As for freezing green beans, you take off the ends, blanch them, put in cold water bath to stop them from cooking, dry them off, and put them in a bag and freeze them. I would suggest a bag for the serving size of your family so you can just go grab a bag for each time.

[enestvmel]

Originally Posted by enestvmel

I would imagine as long as you keep the meat out, you can do it the same as you would do salsa pretty much. As for mixing in extra ingredients, onions, green peppers, celery, garlic, oil, tomato paste, tomato sauce, about 2 lbs of tomatoes, bay leaves, oregano, basil, s&P. That's what my Ball book says anyway.

As for freezing green beans, you take off the ends, blanch them, put in cold water bath to stop them from cooking, dry them off, and put them in a bag and freeze them. I would suggest a bag for the serving size of your family so you can just go grab a bag for each time.

I know it was probably advice that was too little too late, but maybe someone else could use it next year...

This year I canned applesauce, hot pickles, and 50 pints of salsa. I LOVE CANNED GOODIES!