Post # 1
Hey cooking Bees!
I’ve decided I want to start canning/preserving. I’m not looking to do too much – just some pickles, relish/chutney, maybe some sauce. I’ve been pinning recipes like crazy.
Who else here cans/preserves? Tips/recipes welcome!
Post # 3
I do! Get the Ball Blue Book. http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702 – it’s a great way to get started. They’ve got easy to follow recipes, and I’ve been very happy with the ones I’ve done.
Post # 4
My parents have canned my whole life. My mom just shared a new tip about sealing pickles with me the other day that she found online. I think she said that if you turn them upside down they all seal perfectly. She thought that they would leak, but they didn’t so now she has crispy (can’t boil them too long) sealed pickles. I don’t know where you are, but we always found all of our canning supplies at Fleet Farm.
I also suggest starting out with acidic things like pickles and tomato sauce because even if they don’t seal too well, it’s darn hard for botulinium to grow in acidic conditions.
Post # 5
I love canning! I’ve used the Ball book and also “You Can Can” (I think it’s a Better Homes book). The whole water-bath process was intimidating at first- once you get started, everything moves really quickly so you have to know what you’re doing. So I “practiced” just making jellies with prepared fruit juice (like POM) to get the hang of it before I got into prepping and cooking mass amounts of produce. I’ve pickled some green tomatoes but that’s about it… I’ll be checking back here to see if anybody posts any recipes 🙂
Post # 6
I love canning! I actually just finished canning 4 quarts of pickled hot peppers a couple hours ago. I’ve done both water bath canning (high acid foods) and pressure canning (anything without a high acid content). I’ve learned a ton from a book called Putting Food By. It explains not only how to can all sorts of foods, but why each step is neccessary and tons of do’s and don’ts. It has other sections about dehydrating, freezing, curing, etc. too but if you’re just interested in canning you could easily skip those chapters. I get most of my canning recipes from blogs online but the ball blue book makes a good reference as well.
Recipes I’ve used lately:
This one is really good with banana peppers as well as hot peppers:
Canned Pickled Hungarian Wax Peppers
Really awesome strawberry jam:
How to Make Strawberry Jam
It doesn’t specify on the blog but this recipe will make enough syrup for 2-3 pints of pickled beets:
This recipe I haven’t tried yet but I’m going to soon because it sounds delicious:
Peach Lavender Jam