| T O P I C R E V I E W |
| graciegreeneyes |
Posted - Jul 09 2009 : 1:12:22 PM
Hey ladies - I work in an organic grocery and we are putting together some cooking classes. We want to offer some things that are easy on the budget, so I will be teaching some canning classes. I've done a lot of canning and have my own personal favorites to share, but am curious to know what beginning canners might be interested in learning. I'm going to do a series - probably starting with canning basics/pickling which will include resources, safety tips etc. and in October I'm going to do apple sauce and butter.
Any thoughts on what you would want to learn if you were just starting?
I appreciate your reading and input
Thanks,
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| 23 L A T E S T R E P L I E S (Newest First) |
| graciegreeneyes |
Posted - Aug 20 2009 : 08:23:44 AM
Well shoot Grace -forgot to let you know when the class was - it is tonight and I have been sitting here taking notes from all of y'all's input - thank you again!! I will let you know how it goes:D
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| katmom |
Posted - Aug 03 2009 : 08:17:43 AM
Oh Jennifer, you are so right, canning in smaller quantities is ok...I canned 26 pt jars of beets, & the only person in my family that likes beets is D.H.,,,lol!
Tomato suace, salsa & pickles are soooo easy so I try to can as much as possible.
I have made fresh (refg)apple/pear sauce but never canned it...I also have made apricot jam by the scores when I had my apricot tree back in Calif. I planted 2 apricot trees last year & both died from this past harsh winter. Bummer! I miss my apricots. Made great fruit leather too!
Sandra, you are right, pay now or pay later!
Amy Grace, let me know when Huckleberries offers the classes...I love going because there is always a new or old trick to be learned.....
>^..^< Happiness is being a katmom.
"I've never met a sewing machine I didn't like!"
www.katmom4.blogspot.com & http://www.graciesvictorianrose.blogspot.com
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| Thistle Cove Farm |
Posted - Jul 16 2009 : 08:03:59 AM
I've been canning for more than 40 years as well and for me, it's the quality of home canned goods compared with store bought. Also, the cleanliness factor...what I can is FAR FAR cleaner than store bought. For example, I allow NO roach or rodent parts per mission in MY canned goods! Store bought allows differing amounts of "foreign matter" in their canned goods. YUCK!
No foreign matter
No pesticides because I know what's being canned
No herbicides...ditto
In some cases...organic produce
I don't care if it costs more $$$ to can. My attitude is pay now or pay later...at the doctor's office!
Sandra @ Thistle Cove Farm ~ God's blessings on you, yours and the work of your hands & heart ~
www.thistlecovefarm.com
www.thistlecovefarm.blogspot.com |
| graciegreeneyes |
Posted - Jul 13 2009 : 6:33:40 PM
Yeah - two days for a large project is definitely less daunting. My mother in law and I did pie cherries one year and that was an endless project - I think we did 40 quarts.
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| Annab |
Posted - Jul 13 2009 : 03:43:03 AM
Yea, and sometimes canning can be fun and not made to feel like drudgery if done in small batches.
I only processed 5 quarts of green beans. We don't go through them very fast, so this didn't take much time and didn't take much out of the day either.
Jams and jellies on the other hand, these are done in huge batches 'cause hubby goes thorugh my strawberry jam in record time.
And here's a tip. If you have 2 days set aside, one can be for food prep and the second for the actual canning process. It keeps the mess down and isn't so time consuming either.
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| graciegreeneyes |
Posted - Jul 12 2009 : 5:16:23 PM
Jennifer - I think you might be right about the scare factor being perpetrated by big corporations, hmmm,
Small batches - good thinking, it doesn't have to be an all day project.
Here is some interesting canning trivia - the demand was so high for canning jars last year that Ball and Kerr ran out!! I think that a lot of people gardened this year for the first time and may need some ideas on what to do with all that fresh produce. I'm glad I had my grandma's depression era values in place already:)
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| Rivergirl_2007 |
Posted - Jul 12 2009 : 1:49:04 PM
I agree about the supplies. I have bought several cases of new jars, but have received the majority of mine through yard sales and farm auctions. Be sure to tell your students to use only real canning jars when pressure canning. Mayo jars, etc. have not been tempered and will not always withstand the pressure canning. Also, there was a recent discussion regarding whether or not to keep the rings on or to remove them after the jars have sealed. You may want to share those ideas with your class. |
| JenniferJuniper |
Posted - Jul 12 2009 : 1:32:47 PM
I thought of a few more things...
Canning is good for self esteem. The first time I made jam I was paranoid I was going to make everyone sick. Didn't happen. Once you get past that first batch you will fly. I am meticulous in following the instructions but am no longer paranoid, even with the pressure canner. I only half-kiddingly think that the scare factor is perpetrated by the food processing industry. Just follow the basic rules in every good canning book and your common sense and you will be fine. Also, it is a good feeling to know you have food in your pantry in case you lose electricity for a few days or a snowstorm or rainstorm etc. hits and shuts down yout town for a few days. You can't just order a pizza or get a microwave dinner if all the restaurants and groceries are closed too!
For supplies, you will be surprised how many give away or sell for cheap jars and canners on craigslist and freecycle & yard sales. Though news articles are stating canning popularity is on the rise again and I'm smack dab in the middle of Yankee self-sustainers, used jars & equipment can be had for a song or even free here.
Farmgirl Sister #204 |
| Rivergirl_2007 |
Posted - Jul 12 2009 : 1:08:55 PM
Hello - I agree that the scare needs to be taken out of pressure canning. I have done it for years and if you follow the safety common sense of it, there will be no problems. Like the others, I started with tomatoes, green beans, pickles and peaches and apples. Then with some experience, I progressed to various forms of sauces and butters. I am always looking for new ideas and have learned not to be afraid of adding ingredients during the initial canning instead of waiting to add them when the jar is opened (such as chopped onions to my green beans). Last year I was given a great recipe and I began canning swiss steak sauce with carrots, peppers, onions, etc. added to my tomatoes. When teach the basics of canning, I suggest you encourage the students to join in a chat groups such as this one. |
| JenniferJuniper |
Posted - Jul 12 2009 : 12:50:40 PM
I certainly agree with Belle that canning can cost more on some items if you purcahse the fruit/veg rather than grow your own -the cherries I put up this week are about on par costwise with store bought canned, +but+ all the same I felt better giving my $$ to the farm family down the road who owns the orchard, rather then the grocery chain. Plus, most store jams are made with corn syrup instead of sugar, for those who are concerned about processed sweeteners.
I'd emphazise that you do not have to do huge batches of one item, sometimes 4 or 6 pints of something is plenty for a smallish family for a winter. I found out we did not really need 2 dozen pints of blueberry jam to get through until the next summer. But alas, there are never too many canned tomatoes. Tomato soup made from home canned 'maters is just divine in January when it is 6 degrees out, snow is knee high, and summer seems sooooo far away.
I'd also recommend doing something like a bean salad and corn, if you are doing pressure canning.
Farmgirl Sister #204 |
| Cabinprincess |
Posted - Jul 12 2009 : 07:37:15 AM
Peaches and Apples. Nothing better than peach cobbler and apple crumble all winter long. Not to mention serving them right out of the jar for breakfast, lunch or dinner. Don't forget served right over ice cream. They would be my second and third to tomatoes.
Smiles, Melody June
God's gift to you are your talents, your gift to Him is how you use them. |
| Annab |
Posted - Jul 12 2009 : 03:31:55 AM
MARCIA!
That's a really good idea!
Sure wish there was a good book out these describing such atributes to canned fruits and veggies like that and how we can get our own stuff to look and taste blue ribbon quality! |
| Huckelberrywine |
Posted - Jul 11 2009 : 08:59:34 AM
Amy! You are never an interruption! :) You sneaky little thing, you should have come on in! I was upstairs and missed you. (pout) We're off to Rathdrum and Newport today for antiquing and a lavender festival. Like we "need" those things. :) But fun to get out and rest/look and visit. Had a busy week here getting the hay in, and a bunny fence around the garden. Grr. Checking rabbit recipes...eat my peas, will you? :)
We make a difference. |
| graciegreeneyes |
Posted - Jul 10 2009 : 7:17:58 PM
Awesome ideas everyone, thank you so much. These are things that flit in my head but having them all written helps me out immeasurably!! If anybody else has ideas please let me know!!
Michelle - sorry I missed you last night, I didn't want to interrupt dinner - I have the worst timing.
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| Celticheart |
Posted - Jul 10 2009 : 10:41:54 AM
quote:
Originally posted by Huckelberrywine
Entering in fairs!/How to have fun and promote home-fresh local foods
We make a difference.
See if you can find somebody that judges canning at a fair. They give great tips and pointers. It's interesting to work with the judges at a fair if you can. You learn so much!
It's not about being perfect, but enjoying what you do. Set aside time to be creative.
Robyn Pandolph
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| Huckelberrywine |
Posted - Jul 10 2009 : 09:07:17 AM
Amy! You dear sweetheart! Dropping off a loaf of beautifully fresh bread you baked and the delish jam! You are perfect for teaching a canning class.
Gosh, it's been so long since I started canning. Consider:
Break down the myths of "old canning methods" and what we've learned are safe practices now
Variety of ways to use what you've canned
Shelf life
Local altitude/how to adjust
Entering in fairs!/How to have fun and promote home-fresh local foods
What fun! I'm so glad you're going to do this. Your students are lucky!
We make a difference. |
| Annab |
Posted - Jul 10 2009 : 03:39:57 AM
Might also help to break down the differences betwenn old and new pressure canners and if you haven't thought about it.
Why some foods can be processed w/ just boiling water and others w/ pressure and steam.
And I'll second the tomatoes, followed by beans (hot and cold pack)and perhaps meat. That's a toughy. Especially when it looks really bad in the jar but can still be very tasty.
Sounds like a really good idea there, so I hope you get lots of interest.
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| laurzgot |
Posted - Jul 09 2009 : 9:41:45 PM
Tomatoes for sure. I've made ketchup, tomatoe sauces before. I just love anything with tomatoes.
Laurie
suburban countrygirl at heart |
| acairnsmom |
Posted - Jul 09 2009 : 5:46:39 PM
I agree that tomatoes would be the number one pick. I would sign up in a heartbeat if someone locally would offer classes on canning tomatoes. I'm a self taught canner and question myself everytime. I'm really only comfortable making jams, butters and applesauce but would like to branch out into vegetables. I'm hoping to try pickles this year. Wish I was closer, I'd sign up for all of your classes.
Audrey
Toto, we're not in Kansas any more! |
| Betty J. |
Posted - Jul 09 2009 : 4:05:51 PM
There is something really good about home-canned tomatoes. They are not firm like those store-bought ones. I like mine because I can mush them up right in the jar and have chunks of tomato in my soup, stew, chili or whatever. Isn't that what it's all about?
Betty in Pasco |
| Aunt Jenny |
Posted - Jul 09 2009 : 4:04:29 PM
Tomato products for sure...very very useful. I can at least 100 jars of salsa a year..and we use them all up too.If I have some left at the end of the year I use them in soups or recipes. I love canning my own tomato products. Tomatoes and peppers are two things I always grow alot of.
The basics of pressure canning veggies would probably be good too...if you are taking it beyond water bath canned items. My grandma taught me when I was a teenager, so I never thought of it as scary or hard. I was surprized to see how many of my friends wouldn't try pressure canning because they were scared. I know alot of people would love to see exactly how to do it.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Bellepepper |
Posted - Jul 09 2009 : 3:27:26 PM
I would stress the economics of canning. And NOT that is cheaper to can than to buy store bought. Some things are more expensive to can. Especially, if they have to buy the jars and the produce. Also if there are a lot of ingredients in the recipe, like salsa or relish. I have learned that just because I have a lot of a certain produce, we won't eat a lot of it canned. I used to make tons of jelly. Every year we had a bunch left over. How much jelly can 2 people eat? And yes I gave a lot away. I would stress that in poor economic times, greenbeans and corn are more important than pickles. And you use more energy cooking down tomato sauce than it is worth. I hope this dosen't sound too negative because I am not. I love to can and do it because I like doing it and I can't stand store bought greenbeans and salsa. I started canning with Mom 60 years ago and have never missed a year. I use my Grandpa's canner and relive a lot of memories while canning.
I would tell your pupils that it is more productive and fun to have a canning buddy. And if they need to buy a canner they really NEED a canning buddy. The price of canners run up to $300.
I agree with Gail, tomato products are good to work with. I too, can as many quarts as I have of tomatoes and make tomato juice and salsa. Every year I try to can something new that I've never canned before. This year was pickled greenbeans. But that was after I had my 60 jars of greenbeans canned and in the pantry. |
| GailMN |
Posted - Jul 09 2009 : 1:29:16 PM
Amy - I have been canning for about 40 years, when I first started my biggest fear was tomatoes, fortunately, my mom and grandma guided me and I have never made anyone sick. I can about 80 quarts, plus salsa and spaghetti sauce each fall. So I would say tomatoes and tomato based recipes.
Gail
Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star. |
