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 Posted: Thu Jul 24, 2008 2:49 am
Anyone currently doing any food canning? I am lookin into it myself. I know the Ball Blue Book is good, but does anyone else do this?
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Posted: Thu Jul 24, 2008 1:04 pm
I've always stuck with just making jam. If I get enough cucumbers this year I'm thinking about making pickles.
I have two books "Nourishing Traditions" and "Preserving food without freezing or Canning". Both books focus on stuff like lactic fermentation, cold storage, preserving in oil, salt, or vinegar. I'm more interested in that side of food preserving food versus canning. Although I still want to experiment with canning stuff.
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Posted: Thu Jul 24, 2008 3:35 pm
onicoe I've always stuck with just making jam. If I get enough cucumbers this year I'm thinking about making pickles. I have two books "Nourishing Traditions" and "Preserving food without freezing or Canning". Both books focus on stuff like lactic fermentation, cold storage, preserving in oil, salt, or vinegar. I'm more interested in that side of food preserving food versus canning. Although I still want to experiment with canning stuff. Yeah we do homemade jams and various pickled things. My mom complains so bad when its fruit picking and making fruit preserves. @ Wolfen, what other types of things do you want to can?
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Posted: Mon Jul 28, 2008 7:37 pm
We grew up canning everything. I haven't canned anything in quite a while---I need to find a regulator for my Grandmother's pressure canner----but it is well worth the time and effort. Most of the past few years it has been jams and pickles. It is much faster for me to blanch veggies and stick them in the freezer, or make fermented things, like saurkraut. I really don't like heating up the entire house to deal with produce, and although I always intend to make a "summer kitchen" on the porch, I've never done it yet.
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Posted: Sun Aug 03, 2008 1:57 pm
I've been interested in canning for a while, but I don't have the money to invest in a pressure cooker right now. My grandmother makes jam and things on her stove without a pressure cooker and both she and my mom swear that they've never had trouble with bacteria or botulism anything, but I'm wary about the dangers of simply boiling to sterilize...
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Posted: Sun Aug 03, 2008 9:23 pm
I don't use a pressure cooker to can. Boiling water to sterilize is common for many things. Getting a proper seal on your jars is more important than perfect sterilization IMO.
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Posted: Mon Aug 04, 2008 8:52 am
I think so, too---when you pack those jars, everything is so hot, it surely kills anything that boiling the jars, etc. missed. I get a kick out of listening for that "pop" when the jars seal, seems I can hear it wherever I am---cheap thrills, I know!
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Posted: Wed Aug 06, 2008 6:43 am
xd
The "pop" is a very satisfying sound.
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Posted: Thu Aug 07, 2008 7:54 am
I just canned some peach jam 2 days a go.
I also have the Blue Book, it has a lot of good info.
High acid foods (fruits, sauces, pickles) can be done in a boiling canner, but you do want to get a steam pressure cooker for any low acid foods, like meats and vegetables.
All I have is the boiling canner, so I am limited right now, but I do have plans to get a pressure canner soon. I want green beans darn it! lol!
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Posted: Sun Aug 17, 2008 6:15 pm
PiercedPixie2 onicoe I've always stuck with just making jam. If I get enough cucumbers this year I'm thinking about making pickles. I have two books "Nourishing Traditions" and "Preserving food without freezing or Canning". Both books focus on stuff like lactic fermentation, cold storage, preserving in oil, salt, or vinegar. I'm more interested in that side of food preserving food versus canning. Although I still want to experiment with canning stuff. Yeah we do homemade jams and various pickled things. My mom complains so bad when its fruit picking and making fruit preserves. @ Wolfen, what other types of things do you want to can? Well, I am lookin to start out with the basics, like fruit. I taught my self how to make some basic jams, but I would just like to perserve them. Then I would move up to veggies.
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Posted: Thu Oct 02, 2008 1:11 pm
we just finished canning season around here, we canned soup, pickles, salsa, fruit, jam, and mixed veg for the pasta salad. it has been a very busy month with all the produce coming in. Yet I still find it satisfying to preserve food for the winter.
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Posted: Thu Oct 02, 2008 1:34 pm
how does one can soup? how does canned soup taste/hold up?
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Posted: Thu Oct 02, 2008 5:18 pm
It depends on the type of soup, for example you can't can pasta as the pressure canner will simply turn it to mush. But veggy soup, chicken soup base, beef stew, all of those can fairly nicely. They hold up pretty well too
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Posted: Thu Oct 02, 2008 9:24 pm
man, now i want a pressure cooker just to make my own canned soup. That'd be an awesome gifting of soup.
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Posted: Fri Oct 03, 2008 7:41 am
our friends have come to expect their harvest gift basket of salsa, soup, jam , and fruit. lol
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