Canning Suggestions

[waretrop]

First thing. You really should make sure it is called a pressure canner and not a pressure cooker....a pressure cooker may not maintain adequate pressure to can something safely. If it is a canner just make sure the bottom is not warped. If someone used it incorrectly it may have been warped and won't sit well on the stove. The seals and all can be replaced and your extension office, Illinois have great ones, will test it for you most of the time for free. It should be large enough to fit quart jars. They do not recommend using small pots for canning...

Now that I got that off my chest......I think everyone should start with water bathing things. Tomatoes, fruit, pickles etc. It will give you experience in cleaning jars, putting lids on and dealing with sealing the jars with food in them. Then go to the pressure canning. It would be a big step to begin with canning who had never done anything with it before..

Craigslist is great for picking up jars and sometimes large pots for water bath.

Good luck..

 

[Britesea]

Once you get started, it's so much fun. A lot of work too, of course; but those rows of gleaming jars filled with your fruit and vegetables look so beautiful. It gives me a squirrely feeling, lol.

 

[lcertuche]

I once years ago boiled my pressure canner dry and blew a thingie out of the lid. There was a pop and that was it. I just got another thingie (not real name) from the hardware store and went on to do many more jars of stuff. No explosion!

 

[Hinotori]

I use a steam juicer to do grape juice that I then can. I wish to caution that steam will set off a smoke detector if you do a lot of it.

 

[lcertuche]

I did have one of those strainers and wooden pestle gadgets and used it but alas it was lost when all my other canning equipment was lost. Now I just boil the fruit in a little water, mash with a potato masher and pour through a wire strainer. The seeds are saved for the chickens. I pretty much do apple peels the same just simmer a little longer to soften. For tomatoes I have always peeled (or not) and then cut in half and squeezed most the seed and water out. I then whirl in a food processor. If you set it in the refrigerator over night then most the watery liquid will float to the top and can be poured or siphoned off. Heat, pour in sterilized jars, wipe rim of jar, and top with a lid that has been in almost boiling water. Process according to USDA recommendations. I believe it is now advised to use lemon juice to use boiling water bath method.

 

[sumi]

This is so crazy, but I can believe it. I have seen first hand how people can blow things out of proportion. In her defence, it's easy to mess up with food and get sick. Been there. I got food poisoning twice, once from a milky drink (one of many) I bought at a shop and it was produced by Parmalat, if memory serves. So it shows you even huge companies can mess up

 

[Beekissed]

Must be city cops. Country po po would know that first time canners can make mistakes and let it go at that. They can't threaten someone, banning them from home canning. If the man knows he's eating home canned foods and the wife made him sick before with it, and he gets sick again, are they going to put that man in the psych ward for attempted suicide? Nope.

I think this lady likes to over dramatize the situation and get attention from it...or she needs to move, as it sounds like she's living in a communist country.

 

[frustratedearthmother]

are they going to put that man in the psych ward for attempted suicide?

Love it, Bee!

 

[lcertuche]

 

[MoonShadows]

Once you get started, it's so much fun. A lot of work too, of course; but those rows of gleaming jars filled with your fruit and vegetables look so beautiful. It gives me a squirrely feeling, lol.

Those crystal clean colorful jars always remind me of jewels.