| T O P I C R E V I E W |
| Carolinagirl |
Posted - Jul 28 2006 : 11:18:08 AM
Okay, ladies, since I now have the space, I am hoping to put up some stuff for this winter. Unfortunately, the weather here has been too hot and we've not had much rain, so everything is coming in slow or not at all.
Anyway, today I found this site when I was googling corn freezing.
http://www.paulnoll.com/Oregon/Canning/
The Nolls has pictures with explanations, a short history of canning, as well as their records of canning since 1966 (among other canning information). Amazing that they have gathered and shared this knowledge on the web! They also have a recipe request, where you can ask that they do something you want to learn.
Just thought some of the other canning newbies might like to see it. Isn't the web wonderful!
Kim in NC |
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| KarenP |
Posted - Aug 04 2006 : 4:05:30 PM
You all are full of great wisdom.
I found this site, I haven't canned since I was young and at home with my parents!
http://standeyo.com/News_Files/Hollys.html
I think I might get into it again.
KarenP
"Purest Spring Water in the World" |
| Annab |
Posted - Aug 03 2006 : 10:11:39 AM
And to further assist, I jumped on the site just to make sure it's still there type in msucares.com look under publications you'll see pickles, relishes, jellies, jams and preserves or just to the left a P220 this is it! good luck printing it out and using some of the recipes
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| Annab |
Posted - Aug 03 2006 : 10:01:42 AM
I found the pickle recipe look up pickles, relishes, jellies, jams and preserves from Mississippi State University
The recipes take 21 pages, so anything the Ball Blue Book doesn't cover, this publication does.
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| Annab |
Posted - Aug 01 2006 : 11:45:31 AM
If your husband likes the bread and butter variety, I have a recipe that only takes a few hours. I just don't have the time to fool with those kinds that take a month or even a week to prepare. But these kinds sure are good too!
I found the recipe on a web site that listed all kinds of canning recipes. I'll go home tonight and look up the site and pass it along. So these recipes are kept tucked into my Ball Canning Book for easy access and reference.
All week long I have been assisting some neighbors clean up an abandoned homestead. It's like the people were vaporized and left all their worldly possessions behind! These people were into flea markets, so in the house and in 3 out buildings there's STUFF everywhere....floor to ceiling! It's kind of sad, but still really cool to be able to dig into the arcives. One building was for canning......so of course there's glass jars everywhere. Some still have canned pintoes in them. Gross! In another building, I was digging last night (ankle deep in jars) and found 16 or so unopened packages of canning lids. It's nothing a little bleach and boiling water couldn't remedy, but I'm not too hard pressed for quart jars and lids right now. In fact, most jars are in good condition, I just don't have an automatic dishwasher!
I'll be saving for a pressure canner next year.
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| Carolinagirl |
Posted - Aug 01 2006 : 04:25:24 AM
ohhhhh... a canning room. What a great idea! That way it doesn't fill up the house when you're canning. Would love to see what y'all come up with!
I think WalMart has the Ball canning book, so I may get it today.
I didn't put out a garden this year, but the produce stand up the road is selling tomatoes 2 pounds for a dollar, so I'd like to load up and make some sauce for the freezer.
I'd like more corn too, but it's been hot and dry so there isn't much. 2 ears for a dollar! It's cheaper to buy it canned.
Also, I'm wanting to try some pickles (husband eats them like crazy), but I'm afraid they'll turn into Aunt Bea's kerosene cucumbers! We'll see.
Husband's late grandmother (who I should have learned more from) made apple jelly (she called it apple butter but it wasn't), that he loved, so I need to learn that as well.
*sigh* so much to try.
Happy Canning!
Kim in NC |
| Annab |
Posted - Aug 01 2006 : 04:08:13 AM
Hey Carolinagirl! I had the pleasure of attending a canning party last Wednesday! As oyu well know, tomatoes are in abundance, and we all have a bunch! So 4 of us got together at a friends house and prepared and shared canning methods!
This canning building was pretty cool, and I wish I had taken pictures! It's outside and open to the air but screened in. Floor is a poured concrete slab. Cinder blocks rise up just to knww level, and the rest is screened in with 2x4's. Roof is tin.
Sink was a double stainless steel and the building had 2 long tables and 3 prep tables.
We started atound 6 and didn't wrap up 'till nearly 8:30.
What fun!
So now I need correct dimentions and for hubby to make a recon trip to see this! |
| Bluewrenn |
Posted - Jul 29 2006 : 09:47:50 AM
Could you do dried tomatoes instead of having to can them? I don't know if you can freeze tomato sauce either - does anyone know? I have done it with spaghetti sauce but we usually eat it fairly soon after (within 3 months or so.)
EDIT: apparently you CAN freeze tomatoes but only cooked, as in a sauce...
My Homesteading Journal
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http://bluewrenn.livejournal.com |
| Garden_artist |
Posted - Jul 29 2006 : 09:37:00 AM
Kim,
Thank you so much for this site. I saved it to my favorites and also showed it to my mom. We both love canning, it's great going through their pictures and reading throughout their site. We really enjoy it, thanks for sharing.
When I feel spring coming I have to plant or I’ll go crazy! |
| FarrarFarmgirl |
Posted - Jul 29 2006 : 09:25:21 AM
Excellent! I am encouraged by your ideas and insight. I would not be canning so many tomatoes that we couldn't eat them in a year's time, but too many to eat straight from the vine. I just may have to make a trip to B&N or Borders. That's always a nice way to end the evening anyway. And I will have to do some digging in my stack of books because I think I have the Ball book - an older version, but it will be good to have handy.
And you are so right, Judith, I can accomplish two things at once for not nearly the price. A kitchen spa and healthy treats.
Thanks again for your ideas, I hope to read more on how everyone else is doing their canning. I know it's a fairly uncomplicated process, labor intensive-yes, but not terribly hard. Sometimes I have a tendency to make things into more than they need to be, so this is very helpful in keeping me focussed.
Blessings on your day.
In His hands,
Lynda
Pray in faith and you will not live in doubt.
www.pamperedchef.biz/lorenzfamilycooks |
| LJRphoto |
Posted - Jul 29 2006 : 06:54:56 AM
The Ball Jar company puts out a publication that is very easy to find. I got mine at my local grocery store. "They" say that you should not use old directions for canning as our knowledge about safe food handling has expanded greatly over the years. I didn't look at the site carefully but I've never heard that you can't safely can tomatoes with a water bath. I did notice that the Nolls are putting by enough food for two years at a time and that could be why they use a pressure canner. My understanding is that you should only keep foods sealed with a water bath for one year. There is a great book called Putting Food By that I had my local bookstore order for me. It's extremely handy and has everything you could possibly imagine in it (whether or not things freeze well, what temperature you should initially freeze things at, what foods do well canned, dehydrated etc).
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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| JudyBlueEyes |
Posted - Jul 28 2006 : 9:53:23 PM
I will have to say, I started out canning without a pressure canner and my first MIL didn't use one and she canned everything in the heat of the Ohio summers...she taught me that peaches and tomatoes have enough natural acid that they don't even need to go in the water bath. And other friends in Ohio did tomato juice without the water bath too. Now this was back in the 1970s, and I think the tomatoes still were fairly acidic. Nowadays I know lots of the varieties have been bred to have lower acid, so that might not work so well with the water bath method or no water bath. But for the peaches, my MIL said to just peel them and make the syrup and pour the boiling syrup over the peaches and seal. Same with the tomatoes. I liked making the juice, cause you can use it to drink, or in your sauces, soups or stews. I would just quarter my tomatoes and bring them to a boil, put them through the sieve and then back to a boil, into a boiled jar and seal. I'm still here too. One year I even canned pumpkin which really _should_ be done under pressure, in a water bath and it lasted over a year.
NOW, I AM NOT ADVOCATING ANYONE DO THIS, just saying what worked for me 30 years ago. And like I say, my MIL did her green beans and whatever came out of her garden with a water bath, so I think for many things you can still do that - just takes a long time and you are in that hot kitchen with that big pot of boiling water...but hey, we'd pay good money to go into a steam bath at the spa, wouldn't we? And we wouldn't have our yummy preserves at the end of it. And I know there are those that put their jams and jellies in a water bath...I had never heard of that and have never seen the need, but I'm seeing it now.
Well, good luck, Kim, and let us know how it goes with the water bath. (If you're not finding instructions with using a water bath, look in the thrift stores for an older canning book and it should have recipes using the water bath. If not, email me and I'll send you copies.)
The Rooster crows, but the Hen lays the egg. ~ Texas Proverb |
| Carolinagirl |
Posted - Jul 28 2006 : 1:02:54 PM
I'm still in that special class of canning learners, the one where I can only use what I have on hand, which doesn't include a pressure canner. I think it would be neat to do that, but I'm not sure I will learn.
If it's easy for me to put up, then it's probably more likely that I'll do it.
Tina-
thanks for that link. I've opened it but haven't read it yet- I'm still trying to get the dolly instructions put together. LOTSA pages on that one.
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| Tina Michelle |
Posted - Jul 28 2006 : 12:08:35 PM
here is a very informative website that explains the different canning methods, plus lots more about the process.
http://www.extension.umn.edu/distribution/nutrition/components/DJ0516section1.html
~Seize the Day! Live, Love, Laugh~ |
| FarrarFarmgirl |
Posted - Jul 28 2006 : 11:41:07 AM
Wow, what a history of canning! They put some food away.
There's no way I'm going to get around canning with a pressure cooker, is there? I've never done it before and it scares me to no end. And the only thing I have coming out of my garden that is enough to can are the tomatoes. I'd like to do salsa or sauce. I don't own a pressure canner either, so I'd have to buy one. And according to their site and other things I've read on canning, it appears to be the only way to preserve tomatoes.
My mother says she never canned anything with a pressure canner and I know she used to put up beans and tomatoes. I'm still here. So is there a real danger if you do a water bath instead?
Just full of questions today. Thanks again for all your help, ladies. I'm blessed to know you all through this forum. Continued blessings to you, they are all around, both big and small.
In His hands,
Lynda L.
Pray in faith and you will not live in doubt.
www.pamperedchef.biz/lorenzfamilycooks |
| Tina Michelle |
Posted - Jul 28 2006 : 11:31:17 AM
thank you for sharing this. I have saved it to my favourites.
~Seize the Day! Live, Love, Laugh~ |
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