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.
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.
Self Sufficiency - Introduction to Canning Safely If you are just starting to home can, or even if you have been canning for years, know this: you must use the current guidelines for home canning and follow the directions.
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
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
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...
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.
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.....
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.
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.
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.
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???
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
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.
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.