Canning

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Elew
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Canning

#1 Post by Elew » Fri Sep 21, 2018 2:46 pm

I guess starting off with basic info...

Safety Guidelines can be found here https://nchfp.uga.edu/

You can look up which type of processing you need to use for specific foods, processing times, pressure by food type and altitude, etc. This site has tons of very helpful and up to date info.

There are two basic types of canning...

Waterbath is a way to process high acid foods, so fruits and tomatoes mainly. We use this method for all of our jams, jellies, tomato sauces, berry pie fillings, etc.

You can purchase a waterbath canner, which is a large pot that has a metal rack inside to hold the jars. https://www.lehmans.com/category/water-bath-canners
Or you can use a large soup pot, with a metal rack or even a kitchen towel on the bottom. There just needs to be something between the pot and the jars to buffer the heat and prevent the jars from breaking.

Once jars are filled, rims cleaned and lids in place, you then gently place them in the waterbath with about 2 inches of water above the jars...then bring to a boil for the appropriate processing time. After processing, they are removed from the canner and placed on the counter or other draft free place, on a towel to prevent shocking the glass...and left to seal. About 12 - 24 hours.

Pressure Canning is used for all low acid foods, veggies, meats, soups, and sauces that have veggies in them. Most foods are pressure canned. https://www.lehmans.com/category/pressure-canners

I would say the two most used pressure canners are Presto, and All American. It really comes down to personal preference, but myself I prefer the All American for a number of reasons. The main reason is that there is no gasket to replace. The pot and lid are machined to fit together and with adding a little oil around the rim it creates the seal...so no parts to replace.

A good quality pressure canner is expensive, but they last for generations if cared for properly, so well worth the investment.

Jars... the most widely used are Ball and Knorr. They have standard sizes, so the lids are interchangeable. It really does not matter which you get...both are lead free glass, and good quality. Once you have jars they are re-used for years.

Lids...in general are used once. I get these in bulk https://www.lehmans.com/product/bulk-canning-dome-lids/
There are a few brands of lids, and now there are some new re-usable lids https://www.lehmans.com/product/reusabl ... ide-mouth/ , which I have not tried yet but plan to for next year.

Jams and jellies can also be sealed with Paraffin in a pinch, but they cannot be put in a canner to process. The sugar content in them is generally high enough that if sealed well they will last 4 to 6 months with the wax seal. Foods processed in a cannner with proper lids will last 12 to 18 months (or longer)

Tools You can find starter kits with the basics...but the most important are a jar lifter, funnel, ladle, lid magnet and bubble remover/head spacerhttps://www.lehmans.com/product/5-piece-canning-tool-set/

I prefer stainless steel, so use this funnel... https://www.amazon.com/OTHERMAX-Canning ... nnel&psc=1

Another good info resource is always the Ball Blue Book https://www.amazon.com/Ball-Blue-Book-G ... +blue+book
Or many of their other canning books... https://www.amazon.com/All-Ball-Book-Ca ... +blue+book

I will get into more details with some canning posts, but this is a good start :) Please add on if you can food too!

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Re: Canning

#2 Post by Elew » Fri Sep 21, 2018 5:06 pm

A few recipes for canning I did this year and made posts on...

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This first post has the most detail in canning itself...
Food Prep - Canning Tomatoes and some Red Sauce today... ... https://www.minds.com/blog/view/853467580642426880

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Making Sauces for Canning – w/recipes
Sweet Sausage, Mushroom/Onion, Garlic w/pine nuts ... https://www.minds.com/blog/view/880230036666232832

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Split Pea Soup - W/Recipe - Part 1 ... https://www.minds.com/blog/view/843995257611288576
Split Pea Soup - W/Recipe - Part 2 ... https://www.minds.com/blog/view/847872860604268544

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New England Beans (aka Boston Baked Beans) w/recipe ... https://www.minds.com/blog/view/880273499248046080

Black Beans w/recipe ... https://www.minds.com/blog/view/880613133093040128

Making Lamb Stew with Recipe ... https://www.minds.com/blog/view/870130062644330496

Canning Chicken Soup w/recipe ... https://www.minds.com/blog/view/865781133025820672
This one has some photos and info on the pressure canner

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I will add more soon too :)

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Re: Canning

#3 Post by Elew » Fri Sep 21, 2018 5:24 pm


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Re: Canning

#4 Post by CreoleGenius » Mon Sep 24, 2018 2:32 pm

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Re: Canning

#5 Post by Elew » Tue Jan 15, 2019 5:20 am

This is a great video for how to pressure can, she gives good details...


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