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Post by carnation037 on Jan 1, 2003 20:17:00 GMT -6
Please place any general canning information
or any links for canning here.
Thanks.
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Post by carnation037 on Jan 1, 2003 20:27:07 GMT -6
from carnation037
« Thread started on: Nov 8th, 2002, 12:44am »<br>.....
Items you Cannot Can
Rice, Pasta or Grains
Pumpkin or Squash Puree or Butters - you may can chunks
Onions unless pickled
Gravies or sauces thickened with flour
Cucumbers unless pickled
Mushrooms unless pickled or made into sauce (better frozen)
Pimentos unless pickled (better frozen)
Milk, cheese or eggs
Bananas unless made into jam
Coconuts
Cabbage other than sauerkraut or Kim-Chee
Cauliflower unless pickled
Broccoli
Brussels Sprouts
Cranberries unless made into a sauce
Figs unless made into jam or pickled
Melons unless made into jam
Tomatillos unless pickled or made into salsa or sauce
Watermelon unless made into jelly or pickled rings
This list was given out by "JUST JEANNE" - Volume 53 - 8-05-02.
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Post by carnation037 on Jan 1, 2003 20:29:06 GMT -6
from chief_cook or Sweetpea_mama
« Thread started on: Dec 29th, 2002, 10:53pm »<br>.....
HOW to Can
Filling and Sealing Jars
Ladle prepared food through a wide-mouth funnel into clean, hot canning
jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place
lids on jars with sealing compound next to the glass, and screw the ring
bands on firmly, but not too tightly.
Hot Water Bath
Place filled jars on a rack in a water bath canner or deep, covered kettle
filled with hot, but not boiling, water. Arrange jars on the rack so they do
not touch each other or the sides of the canner. Add hot water as needed to
cover the jar tops with an inch or two of water. Bring the water to a boil,
and boil with the canner covered for 10 minutes or the time given in recipe.
Start counting the processing time when the water reaches the boil. At
altitudes about 3,000 feet, add 2 minutes' processing time for each
additional 1,000 feet. Remove jars with a jar lifter and cool on a folded
towel or rack in a draft-free place. Leave pace between the jar for air to
circulate.
PLEASE NOTE: According to the USDA, ALL jams, jellies and preserves should
be processed in a water bath for 10 minutes - NO LESS!
Test for a Seal
To test the seal, press down the center of each lid with your finger. Lid
that are sealed will stay down.
As an alternative to boiling canning jars to sterilize them, place the clean
jars in a cold oven, set temperature to 250ºF, and leave them for 30
minutes.
Testing Jell Point
The first method is to take the temperature of boiling water, then cook the
jelly mixture to a temperature 8ºF higher than your boiling point. The
temperature to reach at sea level is 220ºF. At this point, enough liquid has
evaporated from the juice mixture to concentrate the sugar, acid pectin and
transform it into jelly.
The second method is to dip a cool metal spoon into the boiling liquid. Lift
the spoon out and tip it so that the jelly runs off the side of the spoon.
When the jelly falls in two drops and then flows together to form a sheet,
it is ready.
Another test is to put a spoonful of jelly onto a cold plate and place it in
the freezer for a few minutes. The mixture will set if the jell point has
been reached. Remember to remove the kettle from the heat while you perform
this test.
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Post by carnation037 on Jan 2, 2003 12:06:28 GMT -6
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Post by Sherry57 on Jan 6, 2003 10:32:13 GMT -6
Thanks for the what not to can list....It is a great help to newbies to canning like me.
I do have a question though.....
I make an excellent speghetti sauce but It comes out best when I do it in the "cook for an army size"
But is it safe to seal since I do put ground meat in the sauce (not meatballs)
I also wonder if the high heat causes the herbs to lose their flavor .... but that is another topic ;D
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Post by carnation037 on Jan 6, 2003 15:33:55 GMT -6
I have read in the different sites and newsletters I receive that you should NOT put meats in your sauce.
I don't think they hold up well, would turn before you would be able to use them.
You could freeze it for up to a year though. That is, if
you have an extra freeezer.
We have 2 refrigerators and a full size upright freezer.
And most of the time they are fairly full, what with everything we put in them!!
When I make a meal and have leftovers, I put the leftovers into those new plastic containers and freeze them. My hubby does not eat leftovers. So I take them to my girlfriend's sister that is not able to cook very well for herself from time to time. It helps her and me!
Have a great day.
Linda
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Post by Sherry57 on Jan 6, 2003 19:37:11 GMT -6
I have wondered why the ball canning book talks of canning meats when everyelse I go they say no...I too have an extra small chest freezer it's just that I never seem to rem to take things out in time...  |
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Post by carnation037 on Jan 12, 2003 23:37:37 GMT -6
I know a woman that has a list of everything she has in her freezer, along with number/amounts, which are listed in pencil and dates.
When she takes something out of the freezer, she just changes the number.
This way she can see at a glance what she has in her freezer and what she might want to stock up on.
I thought it was a good idea.
Just wish I could remember to do it, or should I say, take the time to do it.
Only thing is, I know no one else here would mark it. lol.
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Post by Sherry57 on Jan 13, 2003 13:47:27 GMT -6
I have meant to try that list thing myself...however if I can not get myself to do the set it up project in the first place would I keep up with it after it is done.  Guess I'm one of the lucky ones, others in this house never get in the freezer for anything other than Ice-Cream, Cookies and Ice. The flip side to that is neither have I.....  |
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Post by carnation037 on Jan 13, 2003 14:26:21 GMT -6
lol. Sounds as if our households are Very similar! lol.
I just plain don't feel like it. I would rather be in here sharing and getting new recipes. lol
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Post by carnation037 on Jan 13, 2003 15:08:56 GMT -6
Canning Beans, Corn and Peas
BAKED BEANS
Quantity: An average of 5 pounds of beans is needed per canner load of 7
quarts; an average of 3¼ pounds is needed per canner load of 9 pints - an
average of ¾ pounds per quart.
Quality: Select mature, dry beans. Sort out and discard discolored beans.
Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of
dried beans or peas. Boil 2 minutes; remove from heat and soak 1 hour and
drain. Heat to boiling in fresh water, and save liquid for making sauce.
Make your choice of the following sauces:
Tomato Sauce: Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons
salt, 1 tablespoon chopped onion, and ¼ teaspoon each of ground cloves,
allspice, mace and cayenne pepper. Heat to boiling. Add 3 quarts cooking
liquid from beans and bring back to boiling.
Molasses Sauce: Mix 4 cups water or cooking liquid from beans, 3 tablespoons
dark molasses, 1 tablespoon vinegar, 2 teaspoons salt and ¾ teaspoon
powdered dry mustard. Heat to boiling.
Place seven ¾-inch pieces of pork, ham or bacon in an earthenware crock, a
large casserole or a pan. Add beans and enough molasses or tomato sauce to
cover beans. Cover and bake 4 to 5 hours at 350 °F. Add water as needed,
about every hour.
Fill jars, leaving 1-inch headspace. Remove air bubbles and wipe jar rims.
Adjust lids and process according to the recommendations.
GREEN AND WAX BEANS
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an
average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30
pounds and yields 12 to 20 quarts - an average of 2 pounds per quart.
Quality: Select filled but tender, crisp pods. Remove and discard diseased
and rusty pods.
Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch
pieces. Add 1 teaspoon of canning salt per quart jar, if desired.
Hot Pack: Cover with boiling water; boil 5 minutes. Fill jars loosely with
beans. Add hot cooking liquid, leaving 1-inch headspace.
Raw Pack: Fill jars tightly with raw beans, leaving 1-inch headspace. Add
boiling water, maintaining the 1-inch headspace.
Remove air bubbles and wipe jar rims. Adjust lids and process following the
recommendations.
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Post by carnation037 on Jan 13, 2003 15:10:30 GMT -6
LIMA BEANS
Quantity: An average of 28 pounds is needed per canner load of 7 quarts; an
average of 18 pounds is needed per canner load of 9 pints. A bushel weighs
32 pounds and yields 6 to 10 quarts - an average of 4 pounds per quart.
Quality: Select tender, well-filled pods with green seeds (beans). Discard
insect-and disease-damaged beans.
Procedure: Shell and wash beans thoroughly. Add ½ teaspoon salt to pints or
1 teaspoon to quarts, if desired.
Hot Pack: Cover beans with boiling water; bring to a boil. Boil 3 minutes.
Pack hot beans loosely into hot jars, leaving 1-inch headspace. Fill jar to
1 inch from top with boiling hot cooking liquid.
Raw Pack: Pack beans loosely into hot jars, leaving 1-inch headspace for
pints, 1½-inches for quarts of small beans or 1¼-inches for quarts of large
beans. Fill with boiling water, again leaving the headspace given above.
Remove air bubbles. Wipe jar rims. Adjust lids and process according to the
recommendations.
SHELLED GREEN OR ENGLISH PEAS
Quantity: An average of 31½ pounds (in pods) is needed per canner load of 7
quarts; an average of 20 pounds is needed per canner load of 9 pints. A
bushel weighs 30 pounds and yields 5 to 10 quarts - an average of 4½ pounds
per quart.
Quality: Select filled pods containing young, tender, sweet seeds. Discard
diseased pods. It is recommended that sugar snap and Chinese edible pods be
frozen rather than canned, for best quality.
Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the jar,
if desired.
Hot Pack: Cover with boiling water. Bring to a boil in a saucepan, and boil
2 minutes. Fill jars loosely with hot peas, and add cooking liquid, leaving
1-inch headspace.
Raw Pack: Fill jars with raw peas, add boiling water, leaving 1-inch
headspace. Do not shake or press down peas.
Wipe jar rims. Adjust lids and process following the recommendations.
WHOLE KERNEL CORN
Quantity: An average of 31½ pounds (in husks) of sweet corn is needed per
canner load of 7 quarts; an average of 20 pounds is needed per canner load
of 9 pints. A bushel weighs 35 pounds and yields 6 to 11 quarts - an average
of 4½ pounds per quart.
Quality: Select ears containing slightly immature kernels or of ideal
quality for eating fresh. Canning some sweeter varieties or too immature
kernels may cause browning. However, this does not affect the safety of the
product. If unsure of variety, can a small amount and check the color and
flavor before canning large quantities.
Procedure: Remove corn husks and silk; wash ears. Blanch 3 minutes in
boiling water. Cut corn from cob at about three-fourths the depth of the
kernel. Do not scrape from cob. Add ½ teaspoon of salt to pints or 1
teaspoon to quarts, if desired.
Hot Pack: To each 4 cups of corn, add 1 cup of boiling water, heat to
boiling and simmer 5 minutes. Pack corn hot, leaving a 1-inch headspace.
Fill jar 1 inch from the top with boiling hot cooking liquid.
Raw Pack: Pack corn into hot jars, leaving 1-inch headspace. Fill jars to 1
inch from the top with boiling water. Remove air bubbles.
Wipe jar rims. Adjust lids and process following the recommendations.
SUCCOTASH
Ingredients:
15 pounds unhusked sweet corn or 3 quarts cut whole kernels
14 pounds mature green podded lima beans or 4 quarts shelled limas
2 quarts crushed or whole tomatoes (optional)
Procedure: Wash and prepare fresh produce as described for vegetables in
sections on lima beans and corn. Add 1 teaspoon salt to each quart jar, if
desired.
Hot Pack: Combine all prepared vegetables in a large kettle with enough
water to cover the pieces. Boil gently 5 minutes and fill jars with pieces
and cooking liquid, leaving 1-inch headspace.
Raw Pack: Fill jars with equal parts of all prepared vegetables, leaving
1-inch headspace. Do not shake or press down pieces. Add fresh boiling
water, leaving 1-inch headspace.
Wipe jar rims. Adjust lids and process following the recommendations.
Yield: 7 Quarts
CREAM STYLE CORN
Quantity: An average of 20 pounds (in husks) of sweet corn is needed per
canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20
pints - an average of 2¼ pounds per pint.
Quality: Select ears containing slightly immature kernels or of ideal
quality for eating.
Procedure: Remove corn husks and silk; wash ears. Blanch ears 4 minutes in
boiling water. Cut corn from cob at center of kernel. Scrape remaining corn
from cobs with a table knife.
Hot Pack: Add 1 cup boiling water to each 2 cups of corn. Heat to a boil and
simmer 3 minutes. Pack hot corn into hot jars, leaving 1-inch headspace. Add
½ teaspoon salt to pints, if desired.
Remove air bubbles. Wipe jar rims. Adjust lids and process according to the
recommendations per canner's manufacturer.
Caution: Quart jars are not recommended due to the denseness of the canned
product.
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Post by Sherry57 on Jan 13, 2003 15:31:19 GMT -6
Hummmm...maybe need to start one of those motivational threads. Canning, Preserving & Freezing......"Not as scary as U think" give tips & back pats.....LOL...Seriously though sometimes helping others motivates us to help ourselves &
After getting my vac machine I did start buying bulk meats and freezing....Even marinated some overnite before V&F......gotta admit it sure is nice throwing something in the fridge from the freezer knowing all I have to do is throw it in the pot the next day and cook it.
Doing it this way I can buy those large pork loins during a buy one get one free loss leader sales... divide them into 6 sections marinating each section with different marinades then freeze them the next day and have 6 ready to go roasts....If I could just remember to take them out of the freezer the nite before ;D Guess that is where that meal planning thing comes in.
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Post by Sherry57 on Jan 13, 2003 15:58:57 GMT -6
I recently read that some gardeners are blanching corn in their dishwashers (normal mode & air dry), then freezing.
Don't have a garden so have to during that one week local grocery has 4 for a dollar and it's actually good salebuy my corn that way and spend alot of time blanching, shocking & packaging. ... this would sure cut down on the time spent & will prob try it with a small batch to see if it works for me however I would think that one should do at least one cycle with a vinegar wash and make sure there isn't any days left on that 30 days jet dry refill. & also don't be leaving any silks behind as it could clog the dishwasher.
Anyone else have thoughts on this???
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Post by Mignonette on Dec 3, 2003 22:36:50 GMT -6
Hi! Never canned before, but I have 2 flats on persimmons and thought I'd try it. I read that persimmons are low in acid and need to be pressure canned?? Any comments?
Also, I found some recipes for "canning" and then freezing. I imagine that's safer, but doesn't make a nice gift . . .
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Post by carnation037 on Oct 15, 2004 13:31:06 GMT -6
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Post by carnation037 on Oct 15, 2004 13:32:32 GMT -6
from Shortcake « Thread started on: Oct 1st, 2004, 7:55pm » <br> Pickles, Relishes, Jellies, Jams, And Preserves Link Mississippi State University Extension Service msucares.com/pubs/publications/p0220.htmYou won't want to miss visiting this website! List of recipes: French Sour Pickles Chowchow Hamburger Dill Chips Sweet Dills Beet Pickles Pickled Peaches Bread and Butter Pickles Sweet Gherkins Sweet Pickle Sticks Quick Dill Pickles Spicy Eggs Green Tomato Pickles Spiced Beets, Green Beans, or Carrots Cauliflower Pickles Pearl Onion Pickles Pickled Okra Sweet Party Pickles Jalapeño Pepper Horseradish Relish Mild Chili Sauce Tomato Catsup Hot Squash Relish Pepper-Onion Relish Hot Dog Relish Bread and Butter Pickled Squash Jellies, Jams, and Preserves Enjoy your visit! |
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Post by carnation037 on Oct 15, 2004 13:33:47 GMT -6
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Post by carnation037 on Oct 15, 2004 13:35:00 GMT -6
from Shortcake « Thread started on: Oct 1st, 2004, 8:14pm » <br> Mississippi State University Extension Service The Complete Guide to Home Canning msucares.com/pubs/publications/p1152.htmMany recipes included. Enjoy your visit! |
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Post by carnation037 on Oct 15, 2004 13:36:03 GMT -6
from Shortcake « Thread started on: Feb 12th, 2004, 8:09pm » <br> Picklenet Welcome And Greetings from Picklenet, the guide to pickling that's full of bite! Click on the links or simply Search for what you want... www.picklenet.com/ Enjoy your visit! |
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Post by carnation037 on Oct 15, 2004 13:37:02 GMT -6
from Marilynn (chief_cook)
« Thread started on: May 18th, 2003, 9:46pm » <br>
Homemade Pectin
2 pounds underripe Granny Smith apples, washed and cut into eighths
(not peeled or cored)
4 cups water
In a large saucepan, over high heat, bring the apples and water to a
boil. Reduce the heat to medium and simmer for 20 minutes or until
tender. Remove from the heat and cool. Line a large bowl with dampened
cheesecloth. Pour the pulp and juice through the cheesecloth. Gather
the corners of the cheesecloth, and tie in a knot. Suspend from a
cabinet knob or handle and allow to drip into a bowl overnight. The
next day, measure the apple juice and pour into a large pot. Bring the
liquid to a boil over high heat and cook until reduced by half.
Refrigerate and use within 4 days or pour into containers and freeze
for up to 6 months
Yield: 1 1/2 cups
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Post by carnation037 on Feb 12, 2005 19:09:44 GMT -6
from Shortcake Gifts from your Preserving Kitchen « Thread started on: Feb 4th, 2005, 01:13am » <br> Be sure and check out these recipes! Gifts from your Preserving Kitchen www.foodpres.com/gift.htmHomepage: www.foodpres.com/summer.htmlThis site is written by two Ph.D.s who specialize in food safety and food preservation issues. Enjoy your visit! -Shortcake |
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Post by carnation037 on Aug 28, 2005 22:06:33 GMT -6
from WhisperingPass
« Thread Started on Jun 14, 2005, 3:20am »
Oven Canning WARNING
Oven Method:
Oven canning is not a recommended method for
canning any type of food product. It is both unsafe and
dangerous. It is unsafe even for acid foods, because the
temperature of the food never becomes hot enough to
destroy food-spoilage organisms. Since the oven is not
a pressure chamber (such as a pressure canner), food
inside a canning jar in the oven can be heated no higher
than the boiling point of water (212 degrees F at sea level),
regardless of how high the air temperature is inside the
oven. This is a basic law of physics.
In addition to the danger of inadequate processing,
oven canning can be dangerous. Heating foods in sealed
containers causes a pressure buildup inside the container
due to expansion of the food and entrapped air. If the metal
band is screwed down too tight to permit the air to escape
from underneath the lid, the pressure buildup will cause
the food container to explode. Should the food container
explode while being handled, it could result in serious
injury.
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Post by carnation037 on Aug 28, 2005 22:09:01 GMT -6
from WhisperingPass
« Thread Started on Jun 14, 2005, 3:21am »
Open Kettle Canning
Methods to Avoid
Open Kettle Method:
Open kettle canning is not a safe method of
canning any food. In this method, the food is fi rst cooked in
an open kettle and then placed in canning jars and sealed
without further processing.
Spoilage of foods processed by the open kettle
method result from underprocessing, jars and lids
that are not thoroughly sterilized or spoilage organisms
entering the food while it is placed on the jar.
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Post by carnation037 on Jan 9, 2010 11:07:01 GMT -6
up
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