Canning Suggestions

[Land of Lincoln]

Hello everyone, hope you've all recouped from any over indulging you may have done over the last few days. I'm guilty of it and the seams of my britches have been screaming at me for it.

I know nothing about canning, never done it, don't know the process, nada, zilch, zero - total novice on the subject. I'd like to start learning now on the process & supplies and what not's I will need to get started so I can start preparing for next year's harvest. I saw a pressure cooker on Craigslist and that got me to thinking I should ask you all here because ya'll are the experts and I'd like some suggestions on the in's and outs of everything.

I don't know brands of canning equipment or anything like that so any input would be greatly appreciated. We do have a couple of Farm & Home stores here and I've seen canning jars there so I'm assuming they may have the supplies to get started there. I have a room sectioned off in my garage where I will be storing everything once canned so I actually have a place to store the finished product.

Look forward to hearing everyone's input. Thank you in advance.

 

[Britesea]

Something I was unaware of that I learned recently about water bath canners. Try to get one that is no larger than 4" diameter to your largest burner. Apparently if it overhangs more than that, the heat can be uneven, which might cause problems with processing times. I don't know how important that really is, but it seems to me if you are going to buy a new canner for yourself, might as well make sure it's the right size.

 

[Mini Horses]

Go to your library and get a good book on the subject. It will tell you all sorts of things -- safety, terms, etc. Then get a Ball canning book, most of us have one LOL (they have recipes, time, pressure needs, etc), then when you feel overwhelmed, we can all talk you through it. It's not hard once you jump in & do it. As others have said, know your equipment, use it wisely. Jars -- used are often good, always run your fingers around the tops to check for chips as they won't seal well. It's a sizeable expense to start BUT, all re-useable for many years (except lids). Think investment.

Every canner has their own favorite. Often it comes down to how much you do, when, time you have, etc. Some canners hold more jars (double stacked). A lot of your veggies can be water bath canned. Grandmas did that for years as they often had no pressure canner, takes more watching. I have a mandolin type slicer that makes slicing & dicing a snap! Real time saver. My food processor also does slice, dice, etc....but, I like the hand op of the mandolin. 1/2 bushel of cukes sliced in minutes & same size slice....pickles anyone?

As Britesea says....it's a beautiful thing to see a well filled stash of canned food! I always loved to just sit in my grandmas cellar & look at winter's food supply. Colorful, picture perfect, fresh veggies, jams & jellies, relishes, stock, meats. You are ahead of the game with a storage area. Check the temps this winter & next summer, keep it dark when closed, and know there is airflow.

I'm looking forward to Spring & gardening...and it's only Nov

 

[waretrop]

So in line with what @Britesea if you think about how sensitive and important it is to have even heat is than, think about what happens when people can outside in even a slight breeze they say it is not good...

Early on in my canning life, I had trouble keeping the boiling activity up. I kept having to turn up the heat and then back down. Maybe I used a pot that was just a little too short and the water kept boiling out so I turned the heat down and up again. Maybe the wind was blowing hard and cooled down the pot causing me to raise the heat on the pot. Anyway, when I took the jars out all the lids were rippled under the rings. Don't remember if they were sealed but you could see the ripples in the metal. When I called the extension office, that was in Illinois, they said that usually happens when the temperature fluctuates too much during the processing time.

The lesson here is nice and even temperatures during the canning processing time. Now when I put the jars in I close the window even if only during that process. I also water bath can in the greenhouse hot tub room sometimes but that's like a room not like being outside.

He who does not understand the rules should strictly stick to them.

 

[frustratedearthmother]

I was scared the first time too! But, when you take those jars out of the canner and you hear that ping, ping, ping as they seal - no better sense of satisfaction out there!

 

[waretrop]

If you do anything enough and learn it will the fear goes away. What really sounds good is about 35 pings right in a row....

 

[Land of Lincoln]

@NH Homesteader - I too, am worried about making mistakes, no one likes to make them, however, I consider a mistake as something learned so it's a bit easier to digest and I try & not repeat it. At least that's my perspective on it.

There's so many knowledgeable people here, thank you all for your input. There's so much here to read, such great posts and pictures, I'm envious of everyone.

 

[waretrop]

Thank you @baymule . I have a very old strainer and never knew how it was placed in a pot or bowl...Have never used it and never thought about it....

I think I have 2 double stack presto pressure canner. Each one cans 7 quarts or 18 pints. So I can do 14 quarts or 36 pints at one time...and I have done that...

 

[Beekissed]

Ridiculous. "A young wife canned for the first time." should have been the first clue and has most likely happened to many a young wife canning for the first time. Must live in a seriously podunk town if they have her on a "list" as a possible murderess due to poor canning techniques.

 

[baymule]

she must have REALLY messed up that batch! If done correctly, home canned food is perfectly safe. That's why directions are included with pressure canners. That's why there are books about canning.