Canning!

[Gigi22]

Just wanted to mention to the OP--after you have had the chance to read up on the latest in canning and food safety, and you decide to get into canning, there are a few supplies you will need. A large, deep pot with a lid that can be used as a canner and a rack for the bottom of it; mason jars; two piece lids to fit your jars; a ladle; a wide mouth funnel that fits into the jars; and a jar lifter. The last item is very important because it will allow you to safely place full mason jars into a boiling water bath, and remove the jars once processed. A while back I was able to purchase a set of plastic implements in a kit from Bernardin at my grocery store. The kit has held up surprisingly well, considering the implements are plastic, but I have since purchased a metal funnel and jar lifter. You might be able to get some of this stuff at a yard sale. If you are using second-hand mason jars, check the jar rims for chips and discard any that are chipped, as you will not get a good seal using jars with chipped rims.

 

[tinkermom23]

J You might be able to get some of this stuff at a yard sale. If you are using second-hand mason jars, check the jar rims for chips and discard any that are chipped, as you will not get a good seal using jars with chipped rims.

Exactly what I was going to say.
Check the jars very carefully for any little chips or cracks. Run our finger around the rim too! A few years ago I found a box of quart jars at a garage sale and thought I'd try my hand at apple pie filing. Unfortunately 8 of the 12 jars exploded after putting in the hot apple mixture. All that waste! My mom said it was because the jars were old and weak.

 

[npmommie]

There is a good article here about different types of produce and how you can store it safely
http://www.motherearthnews.com/

scroll down and on the left you will see Keepin It Fresh, click on Enjoy Local Food all Year Long

 

[Diskdoctor]

For non-acidic foods, pressure canner's increase the cooking temperature, to kill the bacteria.

The main danger is botulism which may have a low likelihood of appearing but extremely serious consequences. Plus there is no way to detect it as the food will not appear "spoiled".

Pressure canning is no problem once you get the hang of it.

 

[indimom]

Don't be scared of pressure canning. It's really very easy and much quicker than the water bath method. (We've done both.) There are tons of online sources (as others have mentioned), I wouldn't even bother with a book if you have the internet at home.
We have done stewed tomatoes, tomato sauce and spaghetti sauce, salsa, pickles and beans. We freeze berries, zuchinni, corn and peppers (only good for cooking in something else). You can store potatoes, carrots and dried peppers without freezing or canning.

Are you gardening? If you have to buy the produce, I'm not sure it's going to be all that cost effective.

Good Luck!

 

[kimbac3]

I pressure can all the time. I like to do meats, chicken, ground beef and pork. I buy alot when I see a great sale and can it all up. It's great in casseroles and soups & stews and so much more!!

For veggies and fruits I usually dehydrate them.

Have fun canning and don't be afraid! I was scared to death when I first started but once I did it I was so proud of myself I love my ball blue book but the directions that came with my canner are also very helpful.

 

[Zoesmama03]

I've been interested in it but now I want to see about freezing. I had read some info on blanching veggies and freezing. It seems a bit safer to me. I believe you can do fruits too but not sure how to prep. I need to research it more. The biggest reason I haven't increased fresh veggie consumption even more is the convenience of frozen veggies. Otherwise they spoil too quickly if I try to by a week at a time even.

 

[snarlingcoyote]

Exactly what I was going to say.
Check the jars very carefully for any little chips or cracks. Run our finger around the rim too! A few years ago I found a box of quart jars at a garage sale and thought I'd try my hand at apple pie filing. Unfortunately 8 of the 12 jars exploded after putting in the hot apple mixture. All that waste! My mom said it was because the jars were old and weak.

You hear about mayo jars exploding, and there's some brand that Walmart carried when I was a wee lass that was known for having exploding jars, but you're safe enough with antique jars and with Kerr or Ball new jars unless the jars have glass rot.

(I used to can and I do some amateur historical archaeology.)

 

[MrsPete]

I can can, and I agree with the others: Buy a book (you should be able to get one at Walmart for just a few dollars) and it'll teach you everything you need to know.

For a beginner, I suggest that you stick with smaller jars (less intimidating and better-sized for most families) and choose things that can be done in a boiling water bath. The pressure canner is more tricky, so let that go 'til you're feeling up-to-speed with the boiling water bath.

I'm interested in getting a steam canner. I'm attracted by the idea of less water and less waiting-for-boiling time. Anyone have experience with them?

Finally, you won't save BIG with canning unless you can get the ingredients free or almost free. I mean, you can get canned peaches or tomatoes for less than a dollar a can. However, the quality of your own home-canned stuff is immensely better.

About savings: I made a BUNCH of thick, chunky applesauce this summer. I picked the apples from my own tree, so they were free. Since I already owned the jars, my only expense was a couple bags of brown sugar and some lemons -- okay, and some electricity. It was probably less than .25 per pint. A great savings.

On the other hand, I also made salsa. I bought most of the ingredients at the farmer's market, and the prices were LOW (I did have to buy limes at the grocery store, and that accounted for a large portion of the price, but I LOVE the lime flavor in salsa). Again, I owned the jars, so no cost there. I calculated my cost to be a tad under $2 per pint. In all honesty, I can buy a larger jar of store-brand salsa (which I do like) for that price. So I buy store-brand salsa if I'm going to use it in a recipe (like black bean soup or chicken/rice with salsa), and I save my homemade good stuff for eating with chips.

 

[pennymom]

I have never done any real canning, but enjoy making freezer jam/preserves with my kids each summer (and they love eating PB&J when they helped make some of the ingredients!). We also love to make applesauce, and since so many of you know about food preservation, does anyone know if applesauce can be stored in the freezer?

 

[M & M's Mom]

If you're near a Sam's Club, they had a Ball canning starter set (pot, jars, rack, jar lifter) for about $55. I think it had a book inside the box. You can also get the jars from Food Lion or Southern States. I know Southern States (if you have one close by) has lids for about $1.99 a box.

We usually can tomatoes & freeze corn & beans. It's a lot of work but totally worth it when you use the veggies; the difference in taste is amazing. Good luck & enjoy!

 

[snarlingcoyote]

Oh, and remember: you can re-use rings as many times as you'd like, so long as they are not dented and not rusted on the inside, so always save your rings when you put up clean jars.

My favorite things from canning: pickled peaches, cinnamon stick pickles, ginger pickles, bread and butter pickles, pear relish, corn relish and cherry bounce.