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Post by kluski on Aug 4, 2015 10:14:52 GMT
Seriously what recipe do you use for canning? Do you do anything special if you freeze? I would love to store some summer peaches, corn and especially jams. I've never canned, my mother never canned and I didn't have a gran. I don't know where to begin but I have some time while dd is at camp. I never have time! Anyone want a virtual student?
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Post by Spongemom Scrappants on Aug 4, 2015 11:03:19 GMT
I learned to can from my mama and grandmother, but I do recommend this site for learning the basics. My husband and I canned 9 quarts of tomato sauce two weeks ago. And we did 27 jars of blueberry jam and 31 jars of plum jam this past Saturday. I'd be happy to answer any questions you might have. |
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styxgirl
Pearl Clutcher
Posts: 3,875
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Aug 4, 2015 11:08:09 GMT
Check out this website. I learned everything about canning here: www.pickyourown.orgETA Spongemom and I posted the same site! ;-) LOL |
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Post by kkooch on Aug 4, 2015 11:58:13 GMT
You could easily start by just picking up a box of Certo which would have all the instructions for the jams. Super easy. The nice thing with jams is you cook it so once you put it into your hot jars you don't have to boil it. The biggest thing is if you think the pot you are using is big enough you may want to go one size bigger. I have always used my big pot which we use to cook corn or lobster because this way once it gets into the rolling boil stage you don't have to worry about it over flowing. No experience with the freezing versions though.
A great resource which would cover everything from canning meats/fruits etc is the Ball Blue Book Guide To Preserving. It has been around for years.
Good luck. If you have someone who would join you it will be more fun. When you have to prepare the fruit say and then do the cooking and the jars etc it is a lot of work. If you have a helper, way better!
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Post by teepea on Aug 4, 2015 12:15:32 GMT
I learned to can from my grandmother. I don't can anymore but when I did I canned tons of tomatoes. I also made grape juice and jam. I tried canning peaches but preferred freezing them in a simple syrup because they tasted more like a fresh peach and were delicious over ice cream. The canned peaches were more like canned peaches you'd buy and lost that fresh peach taste/texture. It was so satisfiying to see all those filled jars lined up and ready to store:)
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Post by lbp on Aug 4, 2015 12:20:29 GMT
I come from generations of "canners". I suggest buying the Ball Blue Book. It's the canners Bible. Tells you step by step everything you need to know. Buy a canner and follow the directions that come with it. Don't be afraid, it's fun!
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Post by playingcinderella on Aug 4, 2015 13:37:33 GMT
We make quite a bit of jams/jellies, but not so much canning for produce - we prefer to freeze. We spent last Saturday prepping cherries, strawberries and peaches for freezing. They tend to keep their texture and flavor better if we freeze and vacuum pack them over canning. We use them for everything from smoothies to the occasional baking and my little ones love to eat the frozen cherries in the Fall & Winter long after they are available at the grocery store.
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mimima
Drama Llama
Stay Gold, Ponyboy
Posts: 5,019 
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Post by mimima on Aug 4, 2015 13:58:27 GMT
I took a class as my mom and grandmas didn't teach me.
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Post by kluski on Aug 4, 2015 14:39:17 GMT
Thank you, Beachgurl! I appreciate the info. If I freeze corn, what do I have to do to it?
Platingcinderella, what did you do to 'prep' your produce to freeze?
Soooo, I may need to go pick some peaches I would love to work with tomatoes but we don't/won't use them. Ohh and somebody said apple butter on the other thread. Yes, yes!
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Post by kluski on Aug 4, 2015 16:48:06 GMT
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Post by elaine on Aug 4, 2015 16:53:01 GMT
Yes. I just picked up a copy at my local Walmart in the canning section. I lost my last one years ago. Walmart is one of the best places for canning supplies - many have a large canning section, the prices on Ball jars are better than anywhere else, they have a large supply of pectin, canning salt, citric acid, etc. Mine even carries the Ball plastic containers for freezer jam! |
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Post by elaine on Aug 4, 2015 16:54:32 GMT
I took a class as my mom and grandmas didn't teach me. Me too. I took a university extension course when I lived in Eugene. What type of stove top do you have? The flat ceramic tops ate not recommended. I cracked one this way once. The money spent on an individual burner is worth it. Canning is so easy and fun. Just follow the directions exactly. I love not needing to be concerned about power outages like I would with freezing. Peaches and jams will be easy. So are pickles, especially using those Mrs. Wages foolproof mixes. The Mrs. wages Bread and Butter pickles mix is to die for and my Walmart carries it for $2.48! |
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Post by peasful1 on Aug 4, 2015 17:04:03 GMT
Tomato products and sauces will need extra acid added to make them safe. Most places say you need a pressure canner, especially if you're adding other ingredients (onions, garlic, vegetables). But I have had great success with just adding extra prepared lemon juice (a more predictable level of acid in each serving) to each can before sealing. It doesn't change the flavour, either.
Jams are ridiculously easy, and I really don't find them to be very time-consuming to make at all. I find the tomatoes and sauces more time intensive.
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Post by kluski on Aug 4, 2015 17:26:29 GMT
I have to go tour my walmart. I can't say I've ever seen canning stuff there. Then again I've never looked for it.
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Post by elaine on Aug 4, 2015 17:51:04 GMT
I have to go tour my walmart. I can't say I've ever seen canning stuff there. Then again I've never looked for it. Look in the housewares section. It is generally around where the Rubbermaid containers and the vacuum sealing stuff is. Near pots and pans and kitchen gadgets. |
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Post by Spongemom Scrappants on Aug 4, 2015 18:50:02 GMT
I lifted two of your questions to answer.
When I freeze corn, I just shuck it and trim the ends. Then I put 4-5 ears per freezer bag and that's it. I don't like to cut it off the cob before I freeze it.
In addition to the blueberry jam we made, I froze additional blueberries for baking and smoothies. I picked through them for any unripe berries or stems and them dropped them into freezer bags. Smoosh as much air out as you can before you seal them. Do NOT wash the berries before freezing. Wash them when you thaw them to use.
I do peas and beans the same way. Just raw in the bag.
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Post by kluski on Aug 4, 2015 20:10:38 GMT
I stopped at the produce stand and they have boxes of tomatoes, peaches and cukes for $10. I think I'm going to try peach jam. Oh lawd!
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Post by shevy on Aug 4, 2015 20:55:16 GMT
I'm a freezer, only because I have the freezer space and no room to store canning jars. And I freeze everything individually. So berries all in one layer on a cookie sheet. When frozen solid, I put in a large container to scoop out what I need. Sliced peaches, pears, stone fruits. Veggies that way too - beans cut into 2 inch pieces, corn, peas...
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Post by elaine on Aug 4, 2015 21:07:22 GMT
I stopped at the produce stand and they have boxes of tomatoes, peaches and cukes for $10. I think I'm going to try peach jam. Oh lawd! Yay! Making jam is so much fun! 18 peaches made 5 12oz jelly jars of jam for me last night. It takes 30 pounds of Roma tomatoes to make 5 quarts of spaghetti sauce though, which is a ton of tomatoes! |
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