Canning (Food Preservation)

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I'm a bit of a greenhorn, but I think I'd like to be brave and try canning this year. Can anyone give me some helpful hints so that I do not blow my arms off doing it? Or maybe a helpful website? Thanks.

-- Amanda Callahan (adelia_broga@hotmail.com), April 22, 2001

Answers

Response to Canning

Try Melvin and Greer fitting's IN PRAISE OF THINGS SIMPLE. good book.

I stuck with the simple stuff my first year, peaches and jams. No pressure canner. Where they sell canning supplies has books like Ball's Blue Book or something like that, they cover most of the bases.

-- Kevin in nc (Vantravlrs@aol.com), April 22, 2001.


Response to Canning

yes Ball's Blue Book is good wal-mart has it

-- grant (organicgrange@yahoo.com), April 22, 2001.

Response to Canning

Get the Blue book from ball canning and just follow the directions. We used to do some water bath cannng but now do almost all of ours in pressure canners. Last year the wife canned almost 1100 jars. We can all most all of our vegetables and fruit and venisun and chicken. If you can buy it in a metal can at the store you can preserve it in glass jars at home. Its a lot of work but well worth it.

-- David (bluewaterfarm@mindspring.com), April 22, 2001.

Response to Canning

I am still working on it myself. I wish I had a photo clipse to show the essay on when I first encounted a Pressure Cooker. I wrote it on somewhat this forum. I hid behind a wall, watching that thing hiss. Expecting that thing to "blow", and take out, kindred come. Oh Hell No, I had to experience it, live throught it, and Have To Go To Work, the next day. Damn sure, I did go have to go, next work day, to work another day, but I conquered that small quest, of confortation. By the way Ed, You might lend a particle of experience. Your Call.

-- Faith,Amanda (I whoam@nothing.com), April 22, 2001.

Hi Amanda! #1. if you have a preasure canner, with a gauge instead of a weight,please get it tested for accuracy,as this not only reduces the chance of you going boom, but insures the safety of your canned goods. #2. Check with your county ext. office,to see if they offer a Master Food Preserver Course in your area. In exchange for volunteer hours they will teach all phases of food safety and preserving. Hope this helps.

-- sherrie in wa. (sdunkling@aol.com), April 23, 2001.


Canning is the way to go for many vegetables, especially at our house. (We HATE frozen green beans) personal preference of course! I heartily recommend the weight canners-easier than a gauge, and you do not have to worry about the accuracy. Last year after Labor Day, Wal-Mart was "stuck" with whole salmon. I bought several for only $0.48/lb! After fileting them, I canned it with the skin on-best salmon ever had! (I canned the heads, backs,etc and ground later for the cats-believe it or not-the dog liked it better, go figure! Anyway, sorry to ramble, good luck!

-- Jim Deweese (jedeweese@juno.com), April 28, 2001.

STOCKING UP is a good book, with nice directions. I've been canning for 16 years now, and this was one of the books that started me. I guess if so many people have been doing this successfully for a century now, it can't be terribly difficult--lots of hard work, yes; but not technically difficult.

-- Deborah Lawton (jlawton@kaltelnet.net), April 29, 2001.

Thanks to all who have written with excellent advise! I feel a little bit less leary about my first canning experience.

-- Amanda Callahan (adelia_broga@hotmail.com), April 29, 2001.

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