Greetings All:

I have a few questions that I am hoping those with more experience with
canning may be able to help with. I have a very limited income, not much
extra cash floating around. This year I have planted a small garden to try
and help with my food costs (it's currently in the experimental phase--
variety of lettuce, beefsteak tomatoes, green bell peppers, chives, baby
carrots, and curly leaf parsley and basil in hanging planters. I'm hoping
to add thyme and oregano, also cucumbers and some other pepper varieties if
I can dig up some extra $$). I'll be supplementing with store puchased
produce (we have a small farmers market too,,and I do mean small)for a
while till I get the hang of this gardening. Enough backround on to my
questions:

I have found quite a few recipes in this NG that I would love to try. The
only problem is I have no canning setup or even the extra space to store
more than 1-2 pints of "extra" items (really small house with really small
fridge literally no storage).....
Since most of the items I would like to make would be used within 7-
10 days is it neccessary to process using a full canning setup?
Could I follow the procedure up to the actual canning bath and then
stop there and refrigerate?

As for the canning setup, any suggestions for acquiring the basics at a low
cost? We have 2 second hand stores but they are 30-60 miles away, and I
dont travel that way very often,,altho I just remembered I will be going to
a giant flea market on 7/3, might have some luck there. Ideas on how much
I shouldn't spend so I dont get ripped off?

What should I look for for a basic setup? Im interested making pickled
cauliflower, carrots, and possibly tomatoes and/or homemade tomatoe sauce.

Any recipe ideas that I could do without a canning setup?

Thank you for taking the time to read my post. Any suggestions would be
great. I really want to try and bring down my food costs if there is a
way. I have found many of the posts here to be very informative and those
of you that post often have a marvelous talent.

Thanks in advance!!
Beth

Peete wrote:

Could I follow the procedure up to the actual canning bath and then
stop there and refrigerate?

Yes.

As for the canning setup, any suggestions for acquiring the basics at a low
cost?

Since you've stated you have no room to either store a "setup" or the
products once canned, you probably already have the basics. A pot, a
spoon, and a stove.

B/

Brian Mailman wrote in
:

Since you've stated you have no room to either store a "setup" or the
products once canned, you probably already have the basics. A pot, a
spoon, and a stove.

B/


cant get anymore basic than that,,,lol

Peete wrote:

Greetings All:

I have a few questions that I am hoping those with more experience with
canning may be able to help with. I have a very limited income, not much
extra cash floating around. This year I have planted a small garden to try
and help with my food costs (it's currently in the experimental phase--
variety of lettuce, beefsteak tomatoes, green bell peppers, chives, baby
carrots, and curly leaf parsley and basil in hanging planters. I'm hoping
to add thyme and oregano, also cucumbers and some other pepper varieties if
I can dig up some extra $$). I'll be supplementing with store puchased
produce (we have a small farmers market too,,and I do mean small)for a
while till I get the hang of this gardening. Enough backround on to my
questions:

I have found quite a few recipes in this NG that I would love to try. The
only problem is I have no canning setup or even the extra space to store
more than 1-2 pints of "extra" items (really small house with really small
fridge literally no storage).....
Since most of the items I would like to make would be used within 7-
10 days is it neccessary to process using a full canning setup?
Could I follow the procedure up to the actual canning bath and then
stop there and refrigerate?

As for the canning setup, any suggestions for acquiring the basics at a low
cost? We have 2 second hand stores but they are 30-60 miles away, and I
dont travel that way very often,,altho I just remembered I will be going to
a giant flea market on 7/3, might have some luck there. Ideas on how much
I shouldn't spend so I dont get ripped off?

What should I look for for a basic setup? Im interested making pickled
cauliflower, carrots, and possibly tomatoes and/or homemade tomatoe sauce.

Any recipe ideas that I could do without a canning setup?

Thank you for taking the time to read my post. Any suggestions would be
great. I really want to try and bring down my food costs if there is a
way. I have found many of the posts here to be very informative and those
of you that post often have a marvelous talent.

Thanks in advance!!
Beth

Check with the 4H club or local organizations - see if you can get a canning
circle set up, maybe with compadres from your teensy farmer market. Need good
planning here, but everybody brings what they need for a batch of something to a
community center or church kitchen. Maybe someone has the BWB or pressure canner
already. Everybody helps with prep, everybody takes home a jar of whatever's
made. That's how I imagine it would work. Might be best to start out small -
maybe just 2 or 3 families. Let us know what works for you.
Edrena

"Brian Mailman" wrote in message
...
Peete wrote:


As for the canning setup, any suggestions for acquiring the basics at a
low
cost?

Since you've stated you have no room to either store a "setup" or the
products once canned, you probably already have the basics. A pot, a
spoon, and a stove.


I'd just add to that -- something to put the food in once it's ready. Since
you plan to refrigerate it, you can use old margarine containers and the
like.

If you do decide to can some foods for longer-term shelf-stable storage,
you'll need some canning jars and rings, which you can often get second-hand
for less than new ones would cost. You'll also need lids, which really
should be new. Besides the already-mentioned pot to cook the food in,
you'll need a large pot for Hot/Boiling Water bath processing and a little
one for the lids. Some kind of ladle is also needed, as is tongs big and
strong enough to lift a filled jar. And a towel. And some potholders.

I made jam for some years with nothing more than that. The only additional
equipment I have today are a jar lifter (highly recommended), a canning
funnel (ditto), and a lid wand.

Anny

The Joneses wrote in
:

Check with the 4H club or local organizations - see if you can get a
canning circle set up, maybe with compadres from your teensy farmer
market. Need good planning here, but everybody brings what they need
for a batch of something to a community center or church kitchen.
Maybe someone has the BWB or pressure canner already. Everybody
helps with prep, everybody takes home a jar of whatever's made.
That's how I imagine it would work. Might be best to start out small -
maybe just 2 or 3 families. Let us know what works for you.
Edrena





Hmmmm,,interesting idea,,will definitely have to check into that

thanks

OH uhm,,what's a BWB,,I'm a little rusty on abbreviations?

"Anny Middon" wrote in
y.com:

I'd just add to that -- something to put the food in once it's ready.
Since you plan to refrigerate it, you can use old margarine containers
and the like.

I have lots of oddball containers for some reason,,I dont like to throw
things out,,come in handy for taking food to work (just ask my S/O drives
her nuts)
If you do decide to can some foods for longer-term shelf-stable
storage, you'll need some canning jars and rings, which you can often
get second-hand for less than new ones would cost. You'll also need
lids, which really should be new. Besides the already-mentioned pot
to cook the food in, you'll need a large pot for Hot/Boiling Water
bath processing and a little one for the lids. Some kind of ladle is
also needed, as is tongs big and strong enough to lift a filled jar.
And a towel. And some potholders.

So I really don't need to purchase anything special? A normal large pot
would be OK?? I know when my mom used to can she had a hole setup that
came together (wish I could get my hands on that,,lol,,,but have limited
storage so is out of the question right now) BTW how large a pot do you
suggest?

I made jam for some years with nothing more than that. The only
additional equipment I have today are a jar lifter (highly
recommended), a canning funnel (ditto), and a lid wand.

Anny

Peete wrote:

So I really don't need to purchase anything special? A normal large pot
would be OK??

Yup.

I know when my mom used to can she had a hole setup that
came together (wish I could get my hands on that,,lol,,,but have limited
storage so is out of the question right now)

But you're not canning at the monent.

BTW how large a pot do you suggest?

How much are you planning on making at once? That size.

B/

"Peete" wrote in message
hlink.net...

So I really don't need to purchase anything special? A normal large pot
would be OK?? I know when my mom used to can she had a hole setup that
came together (wish I could get my hands on that,,lol,,,but have limited
storage so is out of the question right now) BTW how large a pot do you
suggest?

For your hot/boiling water processing you need a large stockpot, big enough
to hold six or so half-pint to pint jars (standing upright) without crowding
and tall enough that boiling water will cover the tops by a couple of
inches. I use a large stockpot.

You're supposed to use a rack inside your processing pot (and I finally
bought a round one supposed to be for cooling cakes that I use) but I went
years without using a rack.

Anny

As for the canning setup, any suggestions for acquiring the basics at a low
cost?

You could try
www.freecycle.org
and see if there is a freecycle in your area. I have made a request for jars,
but so far no luck. However, I have found other things I have been looking
for.
I have unloaded quite a few things too

~Kat


"The early bird gets the worm, the second mouse gets the cheese."

Peete wrote:

Greetings All:

I have a few questions that I am hoping those with more experience with
canning may be able to help with. I have a very limited income, not much
extra cash floating around. This year I have planted a small garden to try
and help with my food costs (it's currently in the experimental phase--
variety of lettuce, beefsteak tomatoes, green bell peppers, chives, baby
carrots, and curly leaf parsley and basil in hanging planters. I'm hoping
to add thyme and oregano, also cucumbers and some other pepper varieties if
I can dig up some extra $$). I'll be supplementing with store puchased
produce (we have a small farmers market too,,and I do mean small)for a
while till I get the hang of this gardening. Enough backround on to my
questions:

Gardening is a great idea. You would be surprised at how productive a
very small garden can be. Another idea you could try is growing things
like herbs, lettuce, and spinach indoors year round.


I have found quite a few recipes in this NG that I would love to try. The
only problem is I have no canning setup or even the extra space to store
more than 1-2 pints of "extra" items (really small house with really small
fridge literally no storage).....
Since most of the items I would like to make would be used within 7-
10 days is it neccessary to process using a full canning setup?
Could I follow the procedure up to the actual canning bath and then
stop there and refrigerate?

A full canning set up can be as simple as a large stock pot with lid for
a boiling water bath (BWB), second hand canning jars (check yard sales
or second hand stores), lids (must be new), and a spoon. Mind you, with
boiling water bath, you can't do low acid foods like carrots. For this
you need a pressure canner. However, you can do tomatoes, tomato sauce,
jams, jellies, and pickles. You mention you only have extra space for 1
or 2 pints. IMO, 1 or 2 pints is hardly worth it unless it is something
really special that you can't buy in the stores. An example of this is
port wine jelly. The alternative here is to can more and get creative
with your storage. You can fit a fair amount of homecanned goodies in a
surprisingly small storage spot. That would save you fridge space and
money.

Our house has almost zip for storage so we had to make our own. DH put
shelves above a couple of doorways just over the trim to hold my large
canning pots. We have a good amount of kitchen cabinets and yet not
enough so we added a stainless steel shelf unit. They are all the rage
now and are rather inexpensive. It holds a tremendous amount including
homecanned goodies. Ideally homecanned goods should be stored in a
cool, dark place but I haven't had a problem with this set-up. Can you
re-organize one closet to create a pantry? The shelf over the door idea
may help you free up a linen closet. The area under the couch or beds
can also hold a fair amount including bulk food purchases and homecanned
goods as long as there is no heating vent near by.


As for the canning setup, any suggestions for acquiring the basics at a low
cost? We have 2 second hand stores but they are 30-60 miles away, and I
dont travel that way very often,,altho I just remembered I will be going to
a giant flea market on 7/3, might have some luck there. Ideas on how much
I shouldn't spend so I dont get ripped off?

Check what you have first before spending anything. At most, a water
bath canner will cost somewhere around $20 new. Check the stores or
online to see what they look like then check and see if you already have
a pot that large. If not, check yard sales or second hand stores before
buying new. Do the same for your jars. Buy your lids new and do not
reuse them for canning.


What should I look for for a basic setup? Im interested making pickled
cauliflower, carrots, and possibly tomatoes and/or homemade tomatoe sauce.

Carrots are low acid so can't be canned safely using a BWB. You could
freeze carrots though.


Any recipe ideas that I could do without a canning setup?

Most vegetables can be froze including tomatoes. In fact, I preserve
tomatoes by canning, freezing, and dehydrating. Potatoes tend to get
grainy when froze but I found mixing them with something else gives an
acceptable texture.


Thank you for taking the time to read my post. Any suggestions would be
great. I really want to try and bring down my food costs if there is a
way. I have found many of the posts here to be very informative and those
of you that post often have a marvelous talent.

My suggestions for bringing down your food costs a gardening which
you are already doing; buy in bulk; rely more on beans, rice,
potatoes,pasta, and homemade soups; reduce the amount of meat per
serving; and cook from scratch. I'm not sure how others here determine
whether canning saves them money or not. I've home preserved for years.
Some things are definite cost savers and others are things you can't
buy elsewhere. I very seldom buy commercially canned or frozen items.
This is not the norm though. This year I finally purchased a pressure
canner so I can do the low acid items. Now I'm seeing some real cost
and time savers.

I hope you try canning. I find it very rewarding!


Thanks in advance!!
Beth

Brian Mailman wrote:

Peete wrote:


So I really don't need to purchase anything special? A normal large pot
would be OK??


Yup.


I know when my mom used to can she had a hole setup that
came together (wish I could get my hands on that,,lol,,,but have limited
storage so is out of the question right now)


But you're not canning at the monent.


BTW how large a pot do you suggest?


How much are you planning on making at once? That size.

For a BWB, the pot needs to be large enough for the jars plus 1/2" water
over top. I forgot to mention in my other post, that the OP will need a
large enough pot for those things she is cooking like jams.



B/

in article , nutNhoney at
wrote on 10/6/04 5:19 am:

Peete wrote:

Greetings All:

I have a few questions that I am hoping those with more experience with
canning may be able to help with. I have a very limited income, not much
extra cash floating around. This year I have planted a small garden to try
and help with my food costs (it's currently in the experimental phase--
variety of lettuce, beefsteak tomatoes, green bell peppers, chives, baby
carrots, and curly leaf parsley and basil in hanging planters. I'm hoping
to add thyme and oregano, also cucumbers and some other pepper varieties if
I can dig up some extra $$). I'll be supplementing with store puchased
produce (we have a small farmers market too,,and I do mean small)for a
while till I get the hang of this gardening. Enough backround on to my
questions:

Gardening is a great idea. You would be surprised at how productive a
very small garden can be. Another idea you could try is growing things
like herbs, lettuce, and spinach indoors year round.


I have found quite a few recipes in this NG that I would love to try. The
only problem is I have no canning setup or even the extra space to store
more than 1-2 pints of "extra" items (really small house with really small
fridge literally no storage).....
Since most of the items I would like to make would be used within 7-
10 days is it neccessary to process using a full canning setup?
Could I follow the procedure up to the actual canning bath and then
stop there and refrigerate?

A full canning set up can be as simple as a large stock pot with lid for
a boiling water bath (BWB), second hand canning jars (check yard sales
or second hand stores), lids (must be new), and a spoon. Mind you, with
boiling water bath, you can't do low acid foods like carrots. For this
you need a pressure canner. However, you can do tomatoes, tomato sauce,
jams, jellies, and pickles. You mention you only have extra space for 1
or 2 pints. IMO, 1 or 2 pints is hardly worth it unless it is something
really special that you can't buy in the stores. An example of this is
port wine jelly. The alternative here is to can more and get creative
with your storage. You can fit a fair amount of homecanned goodies in a
surprisingly small storage spot. That would save you fridge space and
money.

Our house has almost zip for storage so we had to make our own. DH put
shelves above a couple of doorways just over the trim to hold my large
canning pots. We have a good amount of kitchen cabinets and yet not
enough so we added a stainless steel shelf unit. They are all the rage
now and are rather inexpensive. It holds a tremendous amount including
homecanned goodies. Ideally homecanned goods should be stored in a
cool, dark place but I haven't had a problem with this set-up. Can you
re-organize one closet to create a pantry? The shelf over the door idea
may help you free up a linen closet. The area under the couch or beds
can also hold a fair amount including bulk food purchases and homecanned
goods as long as there is no heating vent near by.


As for the canning setup, any suggestions for acquiring the basics at a low
cost? We have 2 second hand stores but they are 30-60 miles away, and I
dont travel that way very often,,altho I just remembered I will be going to
a giant flea market on 7/3, might have some luck there. Ideas on how much
I shouldn't spend so I dont get ripped off?

Check what you have first before spending anything. At most, a water
bath canner will cost somewhere around $20 new. Check the stores or
online to see what they look like then check and see if you already have
a pot that large. If not, check yard sales or second hand stores before
buying new. Do the same for your jars. Buy your lids new and do not
reuse them for canning.


What should I look for for a basic setup? Im interested making pickled
cauliflower, carrots, and possibly tomatoes and/or homemade tomatoe sauce.

Carrots are low acid so can't be canned safely using a BWB. You could
freeze carrots though.


Any recipe ideas that I could do without a canning setup?

Most vegetables can be froze including tomatoes. In fact, I preserve
tomatoes by canning, freezing, and dehydrating. Potatoes tend to get
grainy when froze but I found mixing them with something else gives an
acceptable texture.


Thank you for taking the time to read my post. Any suggestions would be
great. I really want to try and bring down my food costs if there is a
way. I have found many of the posts here to be very informative and those
of you that post often have a marvelous talent.

My suggestions for bringing down your food costs a gardening which
you are already doing; buy in bulk; rely more on beans, rice,
potatoes,pasta, and homemade soups; reduce the amount of meat per
serving; and cook from scratch. I'm not sure how others here determine
whether canning saves them money or not. I've home preserved for years.
Some things are definite cost savers and others are things you can't
buy elsewhere. I very seldom buy commercially canned or frozen items.
This is not the norm though. This year I finally purchased a pressure
canner so I can do the low acid items. Now I'm seeing some real cost
and time savers.

I hope you try canning. I find it very rewarding!


Thanks in advance!!
Beth


However pickled carrots can be easily canned with a BWB
Ellen

Jarkat2002 wrote:

As for the canning setup, any suggestions for acquiring the basics at a low
cost?
You could try
www.freecycle.org
and see if there is a freecycle in your area. I have made a request for jars,
but so far no luck. However, I have found other things I have been looking
for. I have unloaded quite a few things too

Our family best buddy called this morning, he's cleaning out the garage and has
about 100 jars (stack the size of a large fridge) and do I want them? Of Course,
silly. Spread the word of what you want and sooner or later it'll start pouring
in. And BWB is *boiling water bath* for those high acid fruits, jams, pickles &
preserves.
Edrena

Ellen Wickberg wrote:

However pickled carrots can be easily canned with a BWB
Ellen

Yeehaa! That mixed sweet pickle from Small Batch Preserving has been a hit this
summer and uses up lots of odds & ends.
To the OP - have you checked the liberry for canning books?
Edrena