Beginner Questions forum: New to Canning

 
Page 1 of 2 • 1 2

Views: 36, Replies: 34 » Jump to the end
JoAnn
Mar 4, 2010 9:07 AM CST
Name: Jo-Ann
Zone 9, New Orleans, LA
My only previous experience in canning is making pepper jelly. This year, I'm having a large vegetable garden for the express purpose of canning some vegetables. I want to try tomatoes, green beans, and winter squash. Next winter, I want to try greens - mustard, spinach, beets. So far, I've been reading a lot - both books & on the web. I have the Ball canning book. I've picked out which pressure canner to get - a Presto 23-Quart Aluminum Pressure Cooker/Canner. Since it's just my DH & me, I think this size will work. Now, I've been going to yard sales, looking for canning jars.

Any other hints about starting canning vegetables? Maybe a favorite web site or book? Thanks so very much.
ImageMaggidew
Jun 10, 2010 5:07 PM CST
Name: Maggi Piercy
Big Sandy, TX
Hey JoAnn, I haven't done a lot of canning but I am also looking forward to doing some this season.

I prefer my green beans and other green vegetables frozen, just personal preference. The requirements for safe canning of the low acid vegetables are too much for me - LOL

I do however, have an abundance of all the things I need to make salsa and plan to can a whole bunch of it, starting soon.

I will remember what Grandma did and will check the rims of my jars carefully for chips, she never used a chipped jar, it wouldn't make a seal.

I am also looking forward to doing small-jar batches of jams and jellies this year. The springtime drought has reduced the size of a lot of the fruits around here but it also has increased the natural sweetness - yummy :~)
Imagetaynors
Jun 22, 2010 7:15 AM CST
Hillbilly Heaven
love like you have never been hurt
large bowls , many large bowls. Thumbs up
and get a thing that lifts the jars out for you . i don't know what its called ? but it is worth to get one.
i got some websites and will post some links for you.
Life without garlic , just plain stinks !
Imagetaynors
Jun 22, 2010 7:18 AM CST
Hillbilly Heaven
love like you have never been hurt
here is one of my fav sites
http://bigblackdogs.net/
Life without garlic , just plain stinks !
grmesue
Jul 1, 2010 10:52 PM CST
Name: Sue
Southeast Arizona
This is a great site for learning to can. They have a free online class and all the safety info you ever need. http://www.uga.edu/nchfp/ The "thingy" is called a jar lifter and the inventor should be honored! Don't know how anyone cans without one! Be watchful buying canning jars at sales. They are doing something sneaky with the threading and lids. They don't always fit right on older jars. Or maybe they're just making the rings cheaper and some of them are defective.


http://preservenation.blogspot.com/2010_04_01_archive.html This site is done by a Master Preserver in California. It not only have alot of info but the lit on links on the right side will take you amazing places!
Imagetaynors
Jul 2, 2010 6:17 AM CST
Hillbilly Heaven
love like you have never been hurt
cool site
thanks for the link
Life without garlic , just plain stinks !
Ayrica
Jul 2, 2010 2:15 PM CST
A few years ago I found some jars at a second hand store .. I took all they had on hand.. the majority of them ended up being Canadian Jars? or so I was told later on. I couldnt get rings to fit well enough to make a good seal ~ I couldnt tell the difference between these and my good jars until I went to fit them with rings.. Made things very frustrating... So when you are preparing your food for the jars ~ make sure your rings fit... My family does alot of canning - veggies and meats.
ImageHorseshoe
Jul 2, 2010 2:25 PM CST
Name: Horseshoe Griffin
Efland, NC
And in the end...a happy beginning!
Howdy, Folks...

I love to can (and freeze). Although the following pic is shown with standard Mason and Ball jars I also save jars with the pop-up lids and use those. (Think store-bought salsa jars, dollar store fruit jars, jam jars, etc). Those pop-up lids/jars can be used over and over. I have some that have been used over five years now and still going strong. I tend to use them for water bath canning, haven't tried them with pressure canning.

So far, quarts and pints of beans canned, several gallons frozen, and about to do some cowpeas this evening if I shell enough to get a full batch (9 pints in my canner).

Shoe

Thumbnail by Horseshoe

Imagetaynors
Jul 2, 2010 5:49 PM CST
Hillbilly Heaven
love like you have never been hurt
Hey Shoe ! good to see you
nice stash you got going
Life without garlic , just plain stinks !
ImageHorseshoe
Jul 2, 2010 7:52 PM CST
Name: Horseshoe Griffin
Efland, NC
And in the end...a happy beginning!
Howdy, Sue...good to see you too.

Have 8 pints of cowpeas in the canner as I type. Gonna pull them out in a few more minutes. Rocking and rolling here putting up veggies.

Hope all is well up your way!
Shoe
Imagetaynors
Jul 2, 2010 8:57 PM CST
Hillbilly Heaven
love like you have never been hurt
never done cow peas ?
hope to see you around
keep up the canning Thumbs up
still waiting on my veggies
tomatoes got blight Thumbs down pulled them .
onions were a bust for me
and beets
so onward to my garlic and it looks good so far Whistling knock on wood
kale is always doing well . i just grow it for its pretty
happy gardening
sue
Life without garlic , just plain stinks !
ImageCrista
Jul 8, 2010 11:17 AM CST
Name: Crista Abel
Gilbert, Arizona
Have a newbie question.

In the Ball guide to preserving it says that you have to follow the recipes exactly. Well, I can see the point of that if you want the results exactly like like the recipe. But, I don't like to use as much sugar as they suggest and would like to try sweetening with agave nectar instead of sugar. If I used powdered pectin could I alter the recipes or do I just need to search for recipes more to my liking?
Crista
ImageWoodwife
Jul 8, 2010 2:04 PM CST
Name: Wendy
N. of Houston, Texas - 8b
An Old Wive's Tale
They make a no sugar needed pectin now. You can use other sweeteners with it like Splenda. You can also use honey. I use it and just use less sugar.

I imagine something like agave nectar hasn't been tested so Ball or the USDA wouldn't have any recommendations for it. The safety and success rate would be unknown.

It would be up to you if you wanted to risk an experiment. It looks like there are lots of people on the net who are doing it though.
The Cottage in the Thicket , a place for pagans and friends.

Join me! Facebook: Woodwife Green

Imagetaynors
Jul 8, 2010 3:56 PM CST
Hillbilly Heaven
love like you have never been hurt
oh i forgot about them no sugar pectins. :)
i see them at walmart .
Life without garlic , just plain stinks !
ImageCrista
Jul 8, 2010 9:59 PM CST
Name: Crista Abel
Gilbert, Arizona
Okay, so I can use the no sugar pectin, but what are my risks in terms of safety?
Crista
ImageWoodwife
Jul 8, 2010 10:07 PM CST
Name: Wendy
N. of Houston, Texas - 8b
An Old Wive's Tale
With all canned goods there's the risk of molds that cause spoilage and of botulism which can be deadly.

Most fruits are considered to be too acidic to allow botulism to grow so they're safe to water bath can (which takes care of the spoilage molds), using approved recipes.

Introducing something that has an unknown pH level could change the acidity and create problems.
The Cottage in the Thicket , a place for pagans and friends.

Join me! Facebook: Woodwife Green

grmesue
Jul 9, 2010 1:29 PM CST
Name: Sue
Southeast Arizona
If an approved recipe calls for bottled lemon juice it is either to increase acid level or sometimes to aid jell. Products made with no sugar usually have a shorter life after they are opened.
ImageCrista
Jul 9, 2010 3:11 PM CST
Name: Crista Abel
Gilbert, Arizona
Eeek! Sounds like I need to find recipes rather than create my own! I think I'll do a websearch crossing canning recipes with diabetes and see what turns up. Thanks for clueing me in....I do want my friends and family to survive eating my canned goods!
Crista
Imagetaynors
Jul 12, 2010 6:35 AM CST
Hillbilly Heaven
love like you have never been hurt
Glad to help.
i have learned a lot from some of the people here and on other sites and googling things .
good luck
let us know how it turns out Thumbs up
Life without garlic , just plain stinks !
ImageCrista
Jul 13, 2010 8:00 PM CST
Name: Crista Abel
Gilbert, Arizona
Just a whoo-hooo here! Canned tomatoes today following the guidelines EXACTLY in the Ball Blue Book. One and a half pints of Early Girls and the same amount of Lemon Boys. I've eaten so may I have a chronic stomach ache so I figured I better can some. I tell ya, it's really hard keeping the lid on the canner and no looking at 'em!!
Crista

Page 1 of 2 • 1 2

« Back to the top
« Cubits.org homepage
« Canning and Preserving cubit homepage
« Beginner Questions forum

You must first create a username and login before you can reply to this thread.

Canning and Preserving

Discuss all things canning, preserving, putting up, stocking up! Share tips, recipes and triumphs.

Cubit owner: susandonb