Post # 1
I’m sitting here looking through the bloggers on Grit magazine’s website ( http://www.grit.com ) and reading about canning different types of produce.
I’m going to start canning this year….
I say this every year…
But I mean it this time!
I bought a pressure canner (I think) from this guy who lives waaaay back in the boonies, up a dirt road next to the wind turbines in our area. He’s a real Grizzly Adams kind of fellow. I respect that. :3 Now I just need some new jars, lids, and some know-how. I’ve been reading and reading and reading for what seems like ever. Now I need to do some doin’!
So, Bees, do any of you can at home? Any tips, stories, recipes or trade secrets? 😉
Post # 3
Canning is so awesome! 🙂 I haven’t used a pressure canner–just fruit in a waterbath–but it really isn’t as hard as it seems. Once I started I was like, whoa, this is not that hard. One tip is to definitely get the tongs that you use to pull out the jars, the magnet lid grabber thingy, a jar funnel, the air bubble popper, etc. The tools of the trade really help. And I can’t give you much advice as to the pressure canner, but I do know that most acidic foods (fruits, tomatoes, etc.) can just be done in a waterbath. I think pressure canners can be used either way? (Not sure about this.) Definitely sterialize jars/rings (some just run them through the dishwasher), get things setup for your little canning assembly line, and you are good to go.
I even registered for canning stuff from Williams-Sonoma (including some canning books) and I might be more excited about that than just about any other gift. Good luck and have fun! (and your pic is great, haha)
Post # 4
I definitly think I’ll be registering for canning things, depending on how it goes 🙂 I’m going to stock up on things and then hit the local farmer’s market this week and see how it goes. Tomatoes seem like a good first 😀
Post # 5
I haven’t used a pressure canner, and I usually just can curds, jams/preserves, and tomato sauces – but I would definitely follow the instructions in the beginning instead of trying any shortcuts. Example: First time I made lemon curd, I didn’t strain it. It went bad pretty fast!
Post # 6
I love canning! My parents backyard is full of fruit trees and my mom cans everything! Some of my favorite memories are helping my mom can. Now that im in college my mom sends me home with jars full of fruit, apple sauce, jam and preserves. There is nothing in the world like home canned food!
Post # 7
I have helped my Dad for a bunch of years making tomato sauce, jams and jellies and preserves from his fruit orchard and garden. Tomato sauce is an easy place to start. We chop up tomatoes, an onion, a couple garlic voices and salt and pepper and roast it in the oven for a few hours then run it through a food grinder and can it in a water bath. You can cook down your own fruit and grind it for jam, but a fun thing my dad does is for jelly (so you don’t want actual fruit bits in it) using packaged juice, like the 100% juice kind, not like fruit cocktail means you can skip a bunch of boiling and straining. We make pear jam with ginger, peach and cinnamon, Apple butter, fig jam, peach jelly, prickly pear jam, peach and pear preserves, Apple sauce, salsa and lots and lots of pickles, sweet dill and bread and butter. While lots of kinds of cooking you can fudge the recipe, at least to start, find a recipe and use it so you don’t end up with a spoiled mess. Agree with a pp, get the right tools. The “beginner” canning sets you can get pretty much anywhere with the tongs and funnel and magnet to get lids is totally worth it. If you plan on doing much of jams, jellies or sauces, a good grinder is a must. My dad had a Foley brand hand grinder that worked great, but he now has an attachment for his kitchenaid and while it is smaller capacities, it goes faster because it is electric. Canning really is fun and there is this strange satisfaction when all the little can lids go “ping” after you finish so you know you sealed them right.