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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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canning
Hello,
my wife and I are thinking about doing some canning this year. Since we never before have done anything like this before,we would sure appreciate any help and advise we could get,such as what equipment we would need to get started. Thank You DarbyDan |
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Blanche Nonken wrote:
> For general canning information, you can't beat "Putting Food By." For > basic popular stuff (which is by no means an indictment of bad quality) > get "The Ball Blue Book." If you're growing the stuff yourself, a copy > of "Keeping the Harvest" is a nice addition to the library. Is the BBB online? B/ |
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Blanche Nonken wrote:
> For general canning information, you can't beat "Putting Food By." For > basic popular stuff (which is by no means an indictment of bad quality) > get "The Ball Blue Book." If you're growing the stuff yourself, a copy > of "Keeping the Harvest" is a nice addition to the library. Is the BBB online? B/ |
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"Brian Mailman" wrote:
> Blanche Nonken wrote: > > > For general canning information, you can't beat "Putting Food By." For > > basic popular stuff (which is by no means an indictment of bad quality) > > get "The Ball Blue Book." If you're growing the stuff yourself, a copy > > of "Keeping the Harvest" is a nice addition to the library. > > Is the BBB online? No, but you can order it online: http://tinyurl.com/hmyw Old and used copies are available on eBay, etc., but it's worth it to start canning with the newest edition you can get your hands on. The price is certainly right, but it's worth it at any price. |
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"Brian Mailman" wrote:
> Blanche Nonken wrote: > > > For general canning information, you can't beat "Putting Food By." For > > basic popular stuff (which is by no means an indictment of bad quality) > > get "The Ball Blue Book." If you're growing the stuff yourself, a copy > > of "Keeping the Harvest" is a nice addition to the library. > > Is the BBB online? No, but you can order it online: http://tinyurl.com/hmyw Old and used copies are available on eBay, etc., but it's worth it to start canning with the newest edition you can get your hands on. The price is certainly right, but it's worth it at any price. |
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(DarbyDan) wrote:
>Hello, > >my wife and I are thinking about doing some canning this year. >Since we never before have done anything like this before,we would >sure appreciate any help and advise we could get,such as what >equipment we would need to get started. > >Thank You DarbyDan Lots of information available online from the National Center For Home Food Preservation. http://www.uga.edu/nchfp/ For canning specifically http://www.uga.edu/nchfp/how/can_home.html Have fun. Ross To email, remove the obvious from my address. |
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pennyaline wrote:
> "Brian Mailman" wrote: >> Blanche Nonken wrote: >> >> > For general canning information, you can't beat "Putting Food By." For >> > basic popular stuff (which is by no means an indictment of bad quality) >> > get "The Ball Blue Book." If you're growing the stuff yourself, a copy >> > of "Keeping the Harvest" is a nice addition to the library. >> >> Is the BBB online? > > No, but you can order it online: > > http://tinyurl.com/hmyw > > Old and used copies are available on eBay, etc., but it's worth it to start > canning with the newest edition you can get your hands on. The price is > certainly right, but it's worth it at any price. cool, thanks. B/ |
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In article >, "pennyaline"
> wrote: > "Brian Mailman" wrote: > > Blanche Nonken wrote: > > > > > For general canning information, you can't beat "Putting Food > > > By." For basic popular stuff (which is by no means an indictment > > > of bad quality) get "The Ball Blue Book." If you're growing the > > > stuff yourself, a copy of "Keeping the Harvest" is a nice > > > addition to the library. > > > > Is the BBB online? > > No, but you can order it online: > > http://tinyurl.com/hmyw > > Old and used copies are available on eBay, etc., but it's worth it to > start canning with the newest edition you can get your hands on. The > price is certainly right, but it's worth it at any price. Whoops! Please use the most current information available for processing times and information. Older books are fine for collection value (if any), but any info older than 5 years should be checked to see if it's been updated. Buy a new book. I'm partial to the Ball Blue Book, myself. -- -Barb, <www.jamlady.eboard.com> An update on 8/30/04; check the Fairs Fare tab. |
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In article >, "pennyaline"
> wrote: > "Brian Mailman" wrote: > > Blanche Nonken wrote: > > > > > For general canning information, you can't beat "Putting Food > > > By." For basic popular stuff (which is by no means an indictment > > > of bad quality) get "The Ball Blue Book." If you're growing the > > > stuff yourself, a copy of "Keeping the Harvest" is a nice > > > addition to the library. > > > > Is the BBB online? > > No, but you can order it online: > > http://tinyurl.com/hmyw > > Old and used copies are available on eBay, etc., but it's worth it to > start canning with the newest edition you can get your hands on. The > price is certainly right, but it's worth it at any price. Whoops! Please use the most current information available for processing times and information. Older books are fine for collection value (if any), but any info older than 5 years should be checked to see if it's been updated. Buy a new book. I'm partial to the Ball Blue Book, myself. -- -Barb, <www.jamlady.eboard.com> An update on 8/30/04; check the Fairs Fare tab. |
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"Melba's Jammin'" wrote:
>I wrote: > > Old and used copies are available on eBay, etc., but it's worth it to > > start canning with the newest edition you can get your hands on. The > > price is certainly right, but it's worth it at any price. > > Whoops! Please use the most current information available for > processing times and information. Older books are fine for collection > value (if any), but any info older than 5 years should be checked to see > if it's been updated. Buy a new book. I'm partial to the Ball Blue > Book, myself. Didn't I say/write that? |
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"Melba's Jammin'" wrote:
>I wrote: > > Old and used copies are available on eBay, etc., but it's worth it to > > start canning with the newest edition you can get your hands on. The > > price is certainly right, but it's worth it at any price. > > Whoops! Please use the most current information available for > processing times and information. Older books are fine for collection > value (if any), but any info older than 5 years should be checked to see > if it's been updated. Buy a new book. I'm partial to the Ball Blue > Book, myself. Didn't I say/write that? |
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In article >, "pennyaline"
> wrote: > "Melba's Jammin'" wrote: > >I wrote: > > > Old and used copies are available on eBay, etc., but it's worth it to > > > start canning with the newest edition you can get your hands on. The > > > price is certainly right, but it's worth it at any price. > > > > Whoops! Please use the most current information available for > > processing times and information. Older books are fine for collection > > value (if any), but any info older than 5 years should be checked to see > > if it's been updated. Buy a new book. I'm partial to the Ball Blue > > Book, myself. > > Didn't I say/write that? No offense intended. I guess I was focused on "Old. . . . " Please accept my apology if I offended or insulted. -- -Barb, <www.jamlady.eboard.com> An update on 8/30/04; check the Fairs Fare tab. |
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In article >, "pennyaline"
> wrote: > "Melba's Jammin'" wrote: > >I wrote: > > > Old and used copies are available on eBay, etc., but it's worth it to > > > start canning with the newest edition you can get your hands on. The > > > price is certainly right, but it's worth it at any price. > > > > Whoops! Please use the most current information available for > > processing times and information. Older books are fine for collection > > value (if any), but any info older than 5 years should be checked to see > > if it's been updated. Buy a new book. I'm partial to the Ball Blue > > Book, myself. > > Didn't I say/write that? No offense intended. I guess I was focused on "Old. . . . " Please accept my apology if I offended or insulted. -- -Barb, <www.jamlady.eboard.com> An update on 8/30/04; check the Fairs Fare tab. |
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"Melba's Jammin'" wrote:
> No offense intended. I guess I was focused on "Old. . . . " Please > accept my apology if I offended or insulted. No offense taken. I think you just confused me... but only momentarily, of course  |
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"Melba's Jammin'" wrote:
> No offense intended. I guess I was focused on "Old. . . . " Please > accept my apology if I offended or insulted. No offense taken. I think you just confused me... but only momentarily, of course |
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"Melba's Jammin'" wrote:
> No offense intended. I guess I was focused on "Old. . . . " Please > accept my apology if I offended or insulted. No offense taken. I think you just confused me... but only momentarily, of course |
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[x-posted to rec.food.preserving]
No kids 4 you wrote: > In anticipation of the fall harvest and some time off I am planning to can for > the first time ever. I have an endless collection of old blue jars that I > thought might look nice filled with my neighbors tomatoes, they let me pick > them. I thought for a second about using the old lids that go with the jars, I > think they are zinc with milk glass inserts. I'm going with those easy seal > lids instead. Any sage words from experienced canners? DON'T DO THAT! Botulism is not a pretty or easy death...you'll have to use a pressure canner for tomatoes. As far as older jars go, make SURE that they have no tiny chips or cracks around the rims. Otherwise they won't seal correctly... First off, please read these sites; the homecanning.com site is done by the folks who make Ball canning jars: http://www.uga.edu/nchfp/ http://www.homecanning.com/ You also might want to pick up a copy of the _Ball Blue Book_ which is a good basic guide for canners. Costs about $7.00 or thereabouts or you can get it at homecanning.com. Another good book is _Putting Foods By_.... Canning is fun and it's also therapeutic. You can also save some money, even if not it's a neat thing to do...I've canned lots of stuff in my time...makes lovely gifts and folks "ooh" and "aah" when they see your finished products gleaming all in a pretty row... Lastly, here is an article about Barb Schaller, who is a regular on rec.food.cooking and rec.food.preserving (the latter to which I've x - posted this message). She knows her stuff, as she's won lots of awards at the Minnesota State Fair and attends workshops, seminars, etc. on home canning and preserving. An excerpt: http://www.womenspress.com/newspaper/2004/2014cann.html [...] "By fun stuff, Schaller means experiments. In the past couple of years she tried two new flavors of jam: boozeberry, with blueberries, Southern Comfort and triple sec; and fuzzy navel, with oranges, peaches and triple sec. Schaller doesn't shy away from the science of canning, either. She's vehement about using the safest methods. "My [mom's] methods would make any responsible home canner's hair curl right now," said Schaller. "She did it in a boiling water bath, which is absolutely verboten. A boiling water processing method does not get hot enough to destroy the botulism spores." The best way to can vegetables, explained Schaller, is with a pressure canner (like a pressure cooker, but bigger). The pressure canner heats up to 240 degrees or above, which is enough to kill the botulism-a danger Schaller takes very seriously. "The killer about botulism is you can't see it, you can't smell it and you can't taste it," she said. "And if nobody knows what you've eaten in the last 12 hours or so-whatever the incubation period is-you could wind up dead." State Fair officials agree with Schaller. If vegetables aren't processed in a pressure canner, for the right amount of time, the judges won't even taste them. Fruits, jellies and jams are a different matter: because they're higher in acidity, they can be processed in boiling water." [...] Happy canning :-) -- Best Greg |
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Gregory Morrow wrote:
> [x-posted to rec.food.preserving] > > No kids 4 you wrote: > > >> In anticipation of the fall harvest and some time off I am planning >> to can for the first time ever. I have an endless collection of >> old blue jars that I thought might look nice filled with my >> neighbors tomatoes, they let me pick them. I thought for a second >> about using the old lids that go with the jars, I think they are >> zinc with milk glass inserts. I'm going with those easy >> seal lids instead. Any sage words from experienced canners? > > > DON'T DO THAT! Botulism is not a pretty or easy death...you'll have > to use a pressure canner for tomatoes. > I'm not sure what an "easy seal lid" is. The old zinc and porcelain lids will work, but modern 2-piece canning lids are cheap and easy to use. Blue jars and zinc lids in usable condition probably have some collector value. You don't need a pressure canner to do tomatoes; tomatoes are acid like fruit, but just barely acid. You should add a little lemon juice or citric acid to tomatoes if you're not going to pressure-can them. Here's a very good document about canning tomatoes: http://www.fcs.uga.edu/pubs/PDF/FDNS-E-43-2.pdf (The part about adding citric acid or bottled lemon juice is on page 3.) Pressure canning yields a better product and it doesn't heat the house up so much, so I recommend using a pressure canner if you have one instead of a water bath canner. HTH, :-) Bob |
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Gregory Morrow wrote:
> [x-posted to rec.food.preserving] > > No kids 4 you wrote: > > >> In anticipation of the fall harvest and some time off I am planning >> to can for the first time ever. I have an endless collection of >> old blue jars that I thought might look nice filled with my >> neighbors tomatoes, they let me pick them. I thought for a second >> about using the old lids that go with the jars, I think they are >> zinc with milk glass inserts. I'm going with those easy >> seal lids instead. Any sage words from experienced canners? > > > DON'T DO THAT! Botulism is not a pretty or easy death...you'll have > to use a pressure canner for tomatoes. > I'm not sure what an "easy seal lid" is. The old zinc and porcelain lids will work, but modern 2-piece canning lids are cheap and easy to use. Blue jars and zinc lids in usable condition probably have some collector value. You don't need a pressure canner to do tomatoes; tomatoes are acid like fruit, but just barely acid. You should add a little lemon juice or citric acid to tomatoes if you're not going to pressure-can them. Here's a very good document about canning tomatoes: http://www.fcs.uga.edu/pubs/PDF/FDNS-E-43-2.pdf (The part about adding citric acid or bottled lemon juice is on page 3.) Pressure canning yields a better product and it doesn't heat the house up so much, so I recommend using a pressure canner if you have one instead of a water bath canner. HTH, :-) Bob |
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