This blog will not be adding more posts but will remain open for you to access the information that will remain here.

Wednesday, September 21, 2011

Just a Few Canning Tips

by Throwback at Trapper Creek

Canning and preserving season is here all of a sudden. I thought it might be a good time just to go over a few basics that can make things go a little easier.

1) Make sure you have everything on hand for your recipe before you start. Ingredients including pectin, fresh spices, salt, sugar and jars, lids, rings, or freezer containers depending on your method of preserving.

2) Round up all your large bowls, colanders, and any other container you may need for the initial parts of production.

3) Plan your processing time to fit in with your other scheduled family responsibilities. Many things can be started and left to simmer, or macerate for hours and as long as overnight. Berries for jam can be crushed and mixed with sugar and pectin and refrigerated for day or so, pickles can be started in brine hours or even days before processing, allowing you to have several things going at once.

4) Follow tested recipes with low acid ingredients or foods. Experiment with safe things that are high acid like jams and chutneys that utilize preservatives like sugar and vinegar. Tomato products like salsa and marinara sauce are loaded guns for canning - treat them with respect. Or experiment to your hearts content and freeze them for safety!

5) Make sure you and your family really like what you're preserving - it's a lot of work and is disappointing to be staring at 15 jars of chutney next year that no one liked.

6) If possible can with a friend, or family members. It's fun and enjoyable, and the rewards are limitless from that first ping when a jar seals, to next winter when you enjoy the fruits of your labor.

Please add your tips in the comment section, I am sure I missed quite a few.


Treasures Evermore said...

Great tips...and one for sure is making sure your family will like the foods.

Last year I decided to try and make my own mandarin sections...boy were they awful. Had to throw them all out...not even our daughter who eats anything would eat them.

What a waste:-(

LindaG said...

Thanks for the tips, Matron. Will help when I finally start canning stuff. :)

heartland frugalista said...

We're ending the summer season here in Wisconsin. Looking forward to next season, armed with a lot of new knowledge (I just took a class and I've been reading like crazy). And I'll have the canning equipment I really need. Thanks for your posts!

green grace said...

oh my maybe he is a straight man after viewing this hot mess of a houseby Revathi

risa said...

I keep the dehydrator going in tomato season; slice skin-on pieces until the tomato is naked, put those in the dryer, chop up the skinless remainder for canning. Saves bothering to remove skins and keeps them in the dietary plan!

han_ysic said...

I just got a bunch of fowlers bottles from a friend's grandma or something, and very excited to find some surprises inside - a pair of tongs (for lifting bottles in and out of waterbath) and packing stick - for getting the fruit into the right place in the longer bottles... just posted on my blog about the rhubarb I bottled tonight...

meadows said...

This is soooo greenful house and enjoy, love it! :-) by Theeeeee