Canning. Any Canners out there?

[GOPerfect]

I have decided that the time has finally come for me to take on this next step in food preparedness.

I have watch a bunch of videos. Some good information some not so good. Many different ways and techniques that I have found.

I began this new "hobby" with dry canning and now I am ready for the next step.

Tell me all I need tp know.

I have stock piled about two hundred jars, lids and tops.

Hitting a few estate sales this weekend to buy more.

 

[fnfalguy]

My wife does both pressure and hot water canning. We use an all-American for the pressure canning. we think the go to “bible” is the Ball blue book. Can find the book at Walmart, tractor supply (sometimes) and quite a few other places. I’d start with hot water bath canning. Far less intimidating.

 

[diggs223]

canning is actually fairly easy, I'd do more but i'm the only one here that eats any. I do tomatos and some relish, also checkout quick pickling, I do hot
peppers like banana peppers, jalapenos

 

[Chevusa]

Just don't use the lids more than once. They will not re-seal properly again.

Sterilization is your friend. Most people run the jars and lids through the dishwasher to serialize them. It get's hot enough. Use the temp boost setting if you have it. Then make certain to not contaminate them with anything or you will have a big problem when you go to eat them.

If anything fails to "can" or seal just stick it in your fridge an eat it first.

Use the supplement they sell to keep things crisp.

 

[redtail]

I did a few batches of horseradish pickles. Used the fresh horseradish root, a lot of it in big slices.
Rookie mistake, couldn’t even taste it. Have to use the prepared hr for the heat.
Also the pickle crisp they sell like chev recommended, old school was a grape leaf in the jar but the processed crisper works much better.
Going to do another batch of hr and try Italian pickled eggplant Strips too.

.02

 

[Rondo223]

As mentioned above start with water bath to learn, but that is mainly for high acidic foods like pickles and tomatoes. Other veggies and meats will require a pressure canner. I agree the All American are the ones to get. I have the 15,30, and 41 qt models. The 41 qt will do do a double stack of quart jars so you can do 19 at once.
For a long time investment I ordered a bunch of the Tattler lids. They are reusable plastic lids with a flexible sealing ring and can be used quite a few times. I will say mice or red squirrels can and will chew threw them if left out though. Since learning that we now store our cans in a metal double door cabinet. It i sprobaly time to buy another one or more LOL.

The Ball Blue book is a must have and there are many other canning books as well. The Blue book has had many versions over the years so don't be afraid of buying an older one as the recipes have changed. Some say for the better and safer but I disagree.

 

[Criticalt]

We can everything from carrots to venison.
My only advice is to try small batches before you go big because not all vegetables can great. Some taste good, some taste horrible.
And, be careful with textures.
For instance....carrots turn to pudding if you pressure can them sometimes.
Just put carrots in jar, add hot water and put lid on. Lid should pop down quickly.
Asparagus is hands down the best vegetable to can....either pressure or raw packed.
Onions are hit or miss.
Potatos taste odd but work great when pressure canned.

 

[Rondo223]

Our canned carrots are perfect as far as texture and taste when canned in the pressure canner.

 

[Rondo223]

But being just 2 of us now we mostly can everything in pints anymore so maybe that makes some difference.

 

[Criticalt]

Just be careful of botulism.
Most people say to only pressure can vegetables....except tomatos bevause they have alot of acid.
We raw can most veggies and never had an issue. We also use them within a year.
Pressure can if you are storing long term. But alot of veggies get mushy so dont over cook them. Just long enough to pop the lid.

 

[Criticalt]

Our canned carrots are perfect as far as texture and taste when canned in the pressure canner.

Ours too usually but depending on thickness of cut, carrot variety and pressure time, they can get mushy.
Nothing worse than mushy carrots.

 

[Chevusa]

Vegetables won't go soggy:

 

[Acer-m14]

Vegetables won't go soggy:

View attachment 84582

never did canning but was in the kitchen when mom did some way back in the years .. i remember Alum powder used in canning .. seems its for fomented pickles ... yumm lol

 

[Acer-m14]

years ago the Groveland Fire Dept would have a jamboree .. steamed clams, raw clams too .. ect ,.. i was hooked on the gallon jar of pickled heart and tongue .. where they got it from i have know clue .. not sure who is in the dept now that's old enough to remember that .. grrrrr..

beef tongue is yummy on its own .. its like nice roast beef ..

 

[Criticalt]

years ago the Groveland Fire Dept would have a jamboree .. steamed clams, raw clams too .. ect ,.. i was hooked on the gallon jar of pickled heart and tongue .. where they got it from i have know clue .. not sure who is in the dept now that's old enough to remember that .. grrrrr..

beef tongue is yummy on its own .. its like nice roast beef ..

Every time we slaughter a cow we cherish the tounge. Its as good as the Ribeye.....which is of course the king of cuts IMO.
I give the tenderloin to the dogs....

 

[Criticalt]

However, we never eat the balls.
More food for the dogs.

 

[HIghlander]

However, we never eat the balls.
More food for the dogs.

So you don't like Rocky Mountain Oysters?

We can Apple Sauce and Apple Butter every year.

 

[pjzwtl]

If your just starting out like others mentioned the Ball Blue Book is golden. It has good recipes known to work. Once you get the hang of it then go experiment. It really is simple and gratifying. As a general rule for safety if we don’t pressure can it it basically is getting pickled with vinegar and a bit of lemon juice. Spices vary per veggie.

 

[Chevusa]

This really has me thinking about getting into this. I did a batch of spicy garlic dill pickles a few years ago and they were good. Might look into some recipes and see what I think. Might look into a pressure canner too.

 

[pjzwtl]

If you really get into it it is a great way to prep up. It doesn’t take a huge garden to put up a years worth of canned goodness. You garden variety choices will also begin to align with your canning preferences.

 

[diggs223]

You can do anything your way. I took a basic relish recipe, but used smoked garlic, bell and hungarian wax peppers made a good relish

 

[Chevusa]

I won’t plant a garden. I can’t really. I have deer and rabbit come right in the back yard. See fox from time to time as well. Woodchucks too. I also don’t have the time or ability. I have expensive hanging flower baskets for the covered patio. Fertilizer sticks in the baskets and water every day. They were good for a while and died. Tried to do herbs in planters one year. Disaster. I’ll stick to roadside produce stands and stuff like that.

 

[meketrefe]

I have been canning some home made 9mm and 223.

 

[Chevusa]

I have been canning some home made 9mm and 223.

Hows it taste?

 

[meketrefe]

Hows it taste?

Very nice. Cannot beat organic milk & corn flakes with varget in the morning. (it is a joke - kids do not try this at home)

 

[spat]

I plan to start the paperwork for some cans as soon as we get to AZ.


Oh, you meant different cans

 

[Acer-m14]

walking around the grocery store today .. ohhh pepperoni on sale .. 3 packs for 10 so I save a bit of $$ ..

then i got thinking .. these packs of pepperoni are on the shelf with no refrigeration and lot of air in the pack too ..

expiration date is only like 3 months from now ..

So i spent 16.99 more and got a flat of 1/2 pint canning jars ..

worked perfect .. each jar will hold one 6 Oz pack of pepperoni

 

[repete]

We have a couple of those small jar vacuums, one here and another at the cabin. We seal all sorts of stuff in jars to keep fresh.

 

[Acer-m14]

We have a couple of those small jar vacuums, one here and another at the cabin. We seal all sorts of stuff in jars to keep fresh.

getting ready to vacuum can a bunch of dry goods too ..

to keep the damn mice out of it and make it last longer

powder milk

instant potatoes

rice

scalloped potatoes mix

 

[Robin]

Where's that fellow that freeze dried everything? That was fascinating and very informative. Or was it dehydrating? Its' been a long time and I can't remember. He posted many examples of the food, even ice cream if I remember correctly.
Robin