Home Canning...How To...

[ProudGranny]

A number of people have mentioned that they would like to learn how to can. I love to think of canning as a great chemisty experiment. But, I'm kinda geeky.

I like to simplify things when learning, so here is my feeble attempt to explain: There are low-acid foods and high-acid foods. Low acid foods MUST be canned in a pressure cooker, high acid foods can be processed in a water bath canner. Why? Because the dreaded clostridium botulinum can not survive in a high acid environment, so boiling water is sufficient to can these foods. How then can botulism be handled in a low acid environment? Quite simply: raise the temperature inside the jar, when processing, over 240 degrees. A water bath canner can not get hot enough (water boils at 212 degrees F) to get an processed jar to the necessary temperatures for low acid foods. Only a pressure cooker can allow this to happen.

There is a great website that is quite helpful, the online version of the Ball Blue Book -
http://www.freshpreserving.com/pages/step_by_step_low_acid_foods/35.php

Hope this helps!

[Lynn]

Thank you, ProudGranny, for posting this link. I bookmarked it and plan to refer to it when this summer's garden bounty is ready for 'putting by' ; I haven't heard that term in ages, but I like it.

P.S. I'm a proud granny, too. Got three of 'em.

[ProudGranny]

Lynn, you are quite welcome. If everyone lived close, we could have a "canning party". I can about everything, but my specialty is salsa. It is requested at get together's, by friends and family, and I have even considered getting approval and selling it.

My son's girlfriend, my other son's wife, and a couple of neighbor's have asked for a "canning bootcamp" this summer. I will be free, as school is out, so...Anyway, I learned canning from reading books and doing it (my mother passed away when I was young). So, I love the idea of teaching other people without them having to suffer through pitfalls that I have suffered. ie...

*Don't store jars stacked on top of each other (chips the lips, then the jars won't seal),
* Don't buy used jars and then use them in a pressure cooker (older jars acquire microfractures and I have had some explode in the pressure cooker- quite a mess to clean up!),
* Always make sure to put the proper amount of water in the pressure cooker-as indicated by the manufacturer, otherwise the contents will leak when processing,
* DO NOT, DO NOT, DO NOT "assist" the pressure canner in cooling down - (this can cause the cooker to explode -I have NEVER HAD this happen in nearly 30 years of canning, but MOST IMPORTANTLY this causes processed jars to loose liquid contents - EVERY TIME)
* And, and most importantly, I follow the USDA guidelines, quoted in most canning books, by Purdue University, Ball Blue Book, etc...for processing times. Why? Why wouldn't anyone follow "Aunt Suzy's" or "Granny's" way of doing things? Because: these guidelines have been tested, and tested, and tested some more to minimize the possibility of sickness or illness. Knowing this is why I trust what I process FAR more than I will ever trust what I buy off of the shelf.

-A side note, years ago (1988??) I was offered a job working for Purdue University in the area that tests these guidelines (I had to decline as my ex-husband had obtained a job in a different state). Trust me, the university test kitchens and guidelines are probably more tested than anything most of us could do.

Anyway, if I can be of assistance, feel free to ask. I enjoy passing on the love of canning.

[icebear]

thanks for posting that site! i was up last night reading here http://www.paulnoll.com/Oregon/Canning/index.html that one of the girls posted in the Stockpiling thread, and i was hoping to find more informative sites like that to add to my favorites list.

the canning books i have seem to assume that i know too much and don't always explain clearly, so the more info, the merrier!

thanks!

[ProudGranny]

You are quite welcome, Icebear. Another GREAT source of information on canning is the local extension office. I checked (because I used to live in Wisconsin) and the UW (University of Wisconsin) Extension Office has a bunch of online PDF files on food preservation at:

http://learningstore.uwex.edu/Food-Preservation-and-Safety-C60.aspx

This site has info on canning fruits, vegetables, meat (including wild game), freezing, making jerky, etc...If you click on the articles, they request payment for hardcopies, but the PDF files are available for free.

Another resource is the University of Kentucky Consumer Sciences department. The following link has canning info and lots of other consumer science PDF files.

http://www.ca.uky.edu/hes/index.php?p=207

Happy Canning to everyone! My hopes are that this year we have a great summer season for the garden products to grow. God is good!

[funmudder]

Sweet onion chutney! This is a GREAT thread :yay

[ProudGranny]

"Sweet onion chutney! This is a GREAT thread"

:aha

(Check out the "Making Cottage Cheese" PDF on the University of Kentucky Extension site!- I probably won't do it, but it is fun to look at!)

[tygerkittn]

Thank you!
This is a great thread!
I told DH I want a pressure canner for Mother's day, but I'm terrified that I'll do it wrong and kill someone.

[ProudGranny]

tygerkittn - I was scared to death the first time I used one. Even now, after years and years, and still reread the directions every canning season to make sure I am "up to speed again". One thing to keep in mind is this: The newer canners are much less likely to explode than the older ones as they have a " over-pressure plug" that will blow before anything else will go. The older canners without those were much more dangerous.

I am sure that you will do just fine. I treat my pressure canner with respect, just like my car, and all has gone just fine. Just remember to follow the directions specific to the particular pressure canner that you have, and you will be fine.

I also have a rule when pressure canning: No kids or grandkids are allowed in the kitchen. It is just my personal rule, lol...I'm told I am a little overbearing when it comes to my canning. I can live with that!

In all seriousness, keep a healthy respect and you will do great with a pressure canner!

[deanne53]

Are you going to use this thread for canning recipes too? If you are I want to know what else I can do with cucumbers. I make sweet, dill, candied pickles, and I make relish. Any other ideas, besides eating them or giving them away ?