I recently ordered a pressure canner, which is on
back order. But after reading more about it, I'm
considering cancelling the order. I was hoping
to can my own recipies (soups mostly), but according
to the home study course at U. of Georgia that was
posted here recently, I can't do that. Is it really
a bad idea to pressure can my corn soup recipe instead
of the one in the Ball Blue Book?

Thanks for your help -

Jeneen

Jeneen Sommers wrote:
>
> I recently ordered a pressure canner, which is on
> back order. But after reading more about it, I'm
> considering cancelling the order. I was hoping
> to can my own recipies (soups mostly), but according
> to the home study course at U. of Georgia that was
> posted here recently, I can't do that. Is it really
> a bad idea to pressure can my corn soup recipe instead
> of the one in the Ball Blue Book?
>
> Thanks for your help -
>
> Jeneen

Post the recipe. Almost anything can be safely processed in a pressure
canner -- we just gotta figure out the right processing time. (The time
may be so long that the stuff is *way* overcooked)

-Bob

In article . EDU>,
Jeneen Sommers > wrote:

> I recently ordered a pressure canner, which is on
> back order. But after reading more about it, I'm
> considering cancelling the order. I was hoping
> to can my own recipies (soups mostly), but according
> to the home study course at U. of Georgia that was
> posted here recently, I can't do that. Is it really
> a bad idea to pressure can my corn soup recipe instead
> of the one in the Ball Blue Book?
>
> Thanks for your help -
>
> Jeneen

Might depend on your recipe, Jeneen. The rule for processing
combination foods is to use the processing time and psi for the mixture
based on the ingredient that takes the longest time. I.e., you may wind
up overprocessing the ingredient that would take less time if it were
alone, but you'll be covered on the ingredient that takes longer. Does
your recipe contain milk? Canning stuff with dairy isn't usually a
recommendation.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

On Mon, 29 Aug 2005, Melba's Jammin' wrote:

> In article . EDU>,
> Jeneen Sommers > wrote:
>
>> I recently ordered a pressure canner, which is on
>> back order. But after reading more about it, I'm
>> considering cancelling the order. I was hoping
>> to can my own recipies (soups mostly), but according
>> to the home study course at U. of Georgia that was
>> posted here recently, I can't do that. Is it really
>> a bad idea to pressure can my corn soup recipe instead
>> of the one in the Ball Blue Book?
>>
>> Thanks for your help -
>>
>> Jeneen
>
> Might depend on your recipe, Jeneen. The rule for processing
> combination foods is to use the processing time and psi for the mixture
> based on the ingredient that takes the longest time. I.e., you may wind
> up overprocessing the ingredient that would take less time if it were
> alone, but you'll be covered on the ingredient that takes longer. Does
> your recipe contain milk? Canning stuff with dairy isn't usually a
> recommendation.
> --

6 ears corn
1 T. butter
1 small onion
1/2 grated waxy potato
7 c. vegetable stock
salt

This is all cooked together for 20 minutes. I usually add cream at
the end, but that could be left out for canning purposes. Is the
butter a problem? Would processing time change if I substituted
leeks for the onion? Is there a good list somewhere of the time and
pressure required for just about anything?

Thanks (again)!

Jeneen

Jeneen Sommers wrote:

>
>
> On Mon, 29 Aug 2005, Melba's Jammin' wrote:
>
>> In article . EDU>,
>> Jeneen Sommers > wrote:
>>
>>> I recently ordered a pressure canner, which is on
>>> back order. But after reading more about it, I'm
>>> considering cancelling the order. I was hoping
>>> to can my own recipies (soups mostly), but according
>>> to the home study course at U. of Georgia that was
>>> posted here recently, I can't do that. Is it really
>>> a bad idea to pressure can my corn soup recipe instead
>>> of the one in the Ball Blue Book?
>>>
>>> Thanks for your help -
>>>
>>> Jeneen
>>
>>
>> Might depend on your recipe, Jeneen. The rule for processing
>> combination foods is to use the processing time and psi for the mixture
>> based on the ingredient that takes the longest time. I.e., you may wind
>> up overprocessing the ingredient that would take less time if it were
>> alone, but you'll be covered on the ingredient that takes longer. Does
>> your recipe contain milk? Canning stuff with dairy isn't usually a
>> recommendation.
>> --
>
>
> 6 ears corn
> 1 T. butter
> 1 small onion
> 1/2 grated waxy potato
> 7 c. vegetable stock
> salt
>
> This is all cooked together for 20 minutes. I usually add cream at
> the end, but that could be left out for canning purposes. Is the
> butter a problem? Would processing time change if I substituted
> leeks for the onion? Is there a good list somewhere of the time and
> pressure required for just about anything?
>
> Thanks (again)!
>
> Jeneen


The butter is not a problem. Dairy products aren't recommended for
canning because they get yucky (that's a technical term), not because
they are particularly unsafe.

I would look up the processing time for whole kernal corn and use that
in your recipe -- it's gonna be pretty long. There's no need to fully
cook the soup before canning it, just bring it to a boil for a few
minutes and pack it hot. Add the cream when you heat this up for serving.

Leeks vs. onions won't make any difference.

The Ball Blue Book, or the Bernadin Home Canning Guide, and the USDA
publications. Plus, experience tells you how to substitute, but you
always err towards overprocessing rather than underprocessing.

HTH, :-)
bob

SNIP


> The butter is not a problem. Dairy products aren't recommended for
> canning because they get yucky (that's a technical term), not because
> they are particularly unsafe.
>
> I would look up the processing time for whole kernal corn and use that
> in your recipe -- it's gonna be pretty long. There's no need to fully
> cook the soup before canning it, just bring it to a boil for a few
> minutes and pack it hot. Add the cream when you heat this up for serving.
>
> Leeks vs. onions won't make any difference.
>
> The Ball Blue Book, or the Bernadin Home Canning Guide, and the USDA
> publications. Plus, experience tells you how to substitute, but you
> always err towards overprocessing rather than underprocessing.
>
> HTH, :-)
> bob

I seem to recall the Ball book saying to only can corn in pints, not in
quarts????

"Jeneen Sommers" > wrote in message
ord.EDU...
>
Is there a good list somewhere of the time and
> pressure required for just about anything?
>

Lots of valuable information, including time/psi charts he

http://www.uga.edu/nchfp/index.html

Anny

Don't cancel the order. There are a lot of things to can and a lot of fun
to be had if you have one. I experiment a lot, make mistakes, learn from
them and go on. This is the only way I have found, that I can make a
mistake, give it away, and receive compliments for it. My wife and I
entered 74 canned items in the fair this year (and 18 other entries out of
the garden, for a total of 92). Our goal was to receive 50 blue ribbons,
but we only got 39. Oh well, maybe next year.

Dwayne

"Jeneen Sommers" > wrote in message
ord.EDU...
>
> I recently ordered a pressure canner, which is on
> back order. But after reading more about it, I'm
> considering cancelling the order. I was hoping
> to can my own recipies (soups mostly), but according
> to the home study course at U. of Georgia that was
> posted here recently, I can't do that. Is it really
> a bad idea to pressure can my corn soup recipe instead
> of the one in the Ball Blue Book?
>
> Thanks for your help -
>
> Jeneen

Thanks for the encouragement, Dwayne, and to everyone for the sage advice
about pressure canners. I didn't cancel my order, but I am still a little
leary of learning by making mistakes. I don't want to find out the hard
way that I didn't process something long enough because of a small amount
of some ingredient, and have botulism crop up. But, I'm new at this, and
I'll stick with the tried and true recipies until I get more experience.

Jeneen

On Tue, 30 Aug 2005, Dwayne wrote:

> Don't cancel the order. There are a lot of things to can and a lot of fun
> to be had if you have one. I experiment a lot, make mistakes, learn from
> them and go on. This is the only way I have found, that I can make a
> mistake, give it away, and receive compliments for it. My wife and I
> entered 74 canned items in the fair this year (and 18 other entries out of
> the garden, for a total of 92). Our goal was to receive 50 blue ribbons,
> but we only got 39. Oh well, maybe next year.
>
> Dwayne
>
> "Jeneen Sommers" > wrote in message
> ord.EDU...
>>
>> I recently ordered a pressure canner, which is on
>> back order. But after reading more about it, I'm
>> considering cancelling the order. I was hoping
>> to can my own recipies (soups mostly), but according
>> to the home study course at U. of Georgia that was
>> posted here recently, I can't do that. Is it really
>> a bad idea to pressure can my corn soup recipe instead
>> of the one in the Ball Blue Book?
>>
>> Thanks for your help -
>>
>> Jeneen
>
>
>

I've been canning food by pressure for more than 50 years Jeneen.
There's a small learning curve if you pay attention to the directions
and cook book that generally come with your canner and then there's
beaucoup web resources FROM OFFICIAL USDA/UNIVERSITY SOURCES. Be wary of
unofficial web sites and their advice but uga and others are excellent.
Also you can get advice from the experts on this newsgroup and from
"Putting Food By" and the "Ball Blue Book" that will stand you in good
stead. Cautious is as cautious does when you're putting food by. Go for it.

George

Jeneen Sommers wrote:
>
> Thanks for the encouragement, Dwayne, and to everyone for the sage advice
> about pressure canners. I didn't cancel my order, but I am still a little
> leary of learning by making mistakes. I don't want to find out the hard
> way that I didn't process something long enough because of a small amount
> of some ingredient, and have botulism crop up. But, I'm new at this, and
> I'll stick with the tried and true recipies until I get more experience.
>
> Jeneen
>
> On Tue, 30 Aug 2005, Dwayne wrote:
>
>> Don't cancel the order. There are a lot of things to can and a lot of
>> fun
>> to be had if you have one. I experiment a lot, make mistakes, learn from
>> them and go on. This is the only way I have found, that I can make a
>> mistake, give it away, and receive compliments for it. My wife and I
>> entered 74 canned items in the fair this year (and 18 other entries
>> out of
>> the garden, for a total of 92). Our goal was to receive 50 blue ribbons,
>> but we only got 39. Oh well, maybe next year.
>>
>> Dwayne
>>
>> "Jeneen Sommers" > wrote in message
>> ord.EDU...
>>
>>>
>>> I recently ordered a pressure canner, which is on
>>> back order. But after reading more about it, I'm
>>> considering cancelling the order. I was hoping
>>> to can my own recipies (soups mostly), but according
>>> to the home study course at U. of Georgia that was
>>> posted here recently, I can't do that. Is it really
>>> a bad idea to pressure can my corn soup recipe instead
>>> of the one in the Ball Blue Book?
>>>
>>> Thanks for your help -
>>>
>>> Jeneen
>>
>>
>>
>>

When I said we learn from our mistakes, I meant by putting too much salt or
garlic powder into your canned tomatoes, or not leaving enough head space
when you can pinto beans or beef or pork, or canning cauliflower, and so on.
I leave all meat, or stew with meat, in for 90 minutes at 10 to 13 lbs,
depending on what the ball blue book says. If I don't leave enough head
space, they don't seal and I have to eat it pretty soon or pressure it
again. Let us know how you do after you get started. My grandmother gave
us ours canner in 1978 for our 20th wedding anniversary.
I used it for the first time last December. I was afraid of it. Now it is
another source of enjoyment.

Dwayne



"Jeneen Sommers" > wrote in message
ford.EDU...
>
> Thanks for the encouragement, Dwayne, and to everyone for the sage advice
> about pressure canners. I didn't cancel my order, but I am still a little
> leary of learning by making mistakes. I don't want to find out the hard
> way that I didn't process something long enough because of a small amount
> of some ingredient, and have botulism crop up. But, I'm new at this, and
> I'll stick with the tried and true recipies until I get more experience.
>
> Jeneen
>
> On Tue, 30 Aug 2005, Dwayne wrote:
>
>> Don't cancel the order. There are a lot of things to can and a lot of
>> fun
>> to be had if you have one. I experiment a lot, make mistakes, learn from
>> them and go on. This is the only way I have found, that I can make a
>> mistake, give it away, and receive compliments for it. My wife and I
>> entered 74 canned items in the fair this year (and 18 other entries out
>> of
>> the garden, for a total of 92). Our goal was to receive 50 blue ribbons,
>> but we only got 39. Oh well, maybe next year.
>>
>> Dwayne
>>
>> "Jeneen Sommers" > wrote in message
>> ord.EDU...
>>>
>>> I recently ordered a pressure canner, which is on
>>> back order. But after reading more about it, I'm
>>> considering cancelling the order. I was hoping
>>> to can my own recipies (soups mostly), but according
>>> to the home study course at U. of Georgia that was
>>> posted here recently, I can't do that. Is it really
>>> a bad idea to pressure can my corn soup recipe instead
>>> of the one in the Ball Blue Book?
>>>
>>> Thanks for your help -
>>>
>>> Jeneen
>>
>>
>>

In article >,
(Sean Elkins) wrote:
(snip)
> > I would look up the processing time for whole kernal corn and use that
> > in your recipe -- it's gonna be pretty long. There's no need to fully
> > cook the soup before canning it, just bring it to a boil for a few
> > minutes and pack it hot. Add the cream when you heat this up for
> > serving.

> I seem to recall the Ball book saying to only can corn in pints, not in
> quarts????

The NCHFP site gives processing times for both pints and quarts:
http://www.uga.edu/nchfp/how/can_04/corn_kernel.html
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

> --
> -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
> including the Blue Ribbon Brownie Recipe and a sad note added
> this evening, 8/27/05.

Barb,

Our hearts go out to you and Patty over the loss of Anne. Remember the good
times and know that God has blessed you both with a new Guardian Angel.

KeithW

as posted on jamlady:

KeithW: September 6, 2005 8:28 AM

Barb,

My sincere condolences and words of cheer for you, a good ol southern "bless
her heart" for Patty. Prayers and hugs for both of you. Strawberry Fields
Forever for Sweet Anne!

In article >, "Keith Warren"
> wrote:

> > --
> > -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
> > including the Blue Ribbon Brownie Recipe and a sad note added
> > this evening, 8/27/05.
>
> Barb,
>
> Our hearts go out to you and Patty over the loss of Anne. Remember
> the good times and know that God has blessed you both with a new
> Guardian Angel.

> KeithW
>
> as posted on jamlady:
>
> KeithW: September 6, 2005 8:28 AM
>
> Barb,
>
> My sincere condolences and words of cheer for you, a good ol southern
> "bless her heart" for Patty. Prayers and hugs for both of you.
> Strawberry Fields Forever for Sweet Anne!

Thanks, Keith. I've just posted the eulogy I wrote for her funeral - a
number of people had asked about it. She did some incredibly hurtful
things to members of our family and it was a good exercise to somehow
acknowledge both parts of her personality. I'm pleased with the way it
worked out.
So now we are three down, ten to go, and I fully expect to be the last
one standing.
OB Preserving: I don't relish the thought. "-)
Thanks again for the nice words.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.