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Farm Kitchen:  Canners- lend me your expertise!  |
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Carolinagirl
True Blue Farmgirl
486 Posts
Kim
Rutherfordton
NC
USA
486 Posts |
 Posted - May 22 2007 : 09:24:49 AM
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I was signed up for a canning class this past weekend, and with my luck, it was cancelled. What a bummer- I was so excited! Anyway, I'm still going to learn; I'll just have to do it bits and pieces (or quart by pint hehehe).
So, what should I start with? What should I learn? What should I can first (I guess I have to go by what's available in season right now???)?
I have a canning for dummies book, and a Ball book (the big fat one)... but it's fairly overwhelming.
Any suggestions?
Kim in NC |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - May 22 2007 : 10:25:53 AM
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Start with jam...it is by far the easiest. Then maybe pickles or peaches or tomatoes when they are in season. Just follow the directions step by step. Any pectin box will have step by step directions to make jam. Don't be overwhelmed..you can do it!
Jenny in Utah
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 |
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KYgurlsrbest
True Blue Farmgirl
4853 Posts
Jonni
Elsmere
Kentucky
USA
4853 Posts |
Posted - May 22 2007 : 10:39:16 AM
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Ok, Jenny...what did I do wrong at my first attempt? I attempted blackberry preserves last year, bought the whole canning shebang from the local hardware, and jars galore. Then, I did exactly what the recipe said...bring to a rolling boil. The jars sealed perfectly, which is REALLY what I was sweating, and then, the next day, when I made this VERY special breakfast to go with my preserves, I found I had made rock candy!!!! Only, I couldn't get it out of the jar--I had to throw all four out. My husband joked that I was attempting to make weapons or hockey pucks...that's really what the consistency was, too!
"In the spring, at the end of the day, you should smell like dirt." Margaret Atwood
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kitchensqueen
True Blue Farmgirl
521 Posts
521 Posts |
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Peg Graham
True Blue Farmgirl
281 Posts
Peg
Chesapeake
Virginia
USA
281 Posts |
Posted - May 22 2007 : 2:05:39 PM
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KYgurlsrbest- Did you add the Pectin? Just curious. Here's a website that has instructions and tips:
http://www.ehow.com/how_17892_make-blackberry-preserves.html
I agree that jam is best to start with....I did strawberry jam first. Canned Peaches, green beans and tomatoes....my faves to can!
miles of smiles~
Peg |
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Peg Graham
True Blue Farmgirl
281 Posts
Peg
Chesapeake
Virginia
USA
281 Posts |
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Carolinagirl
True Blue Farmgirl
486 Posts
Kim
Rutherfordton
NC
USA
486 Posts |
Posted - May 22 2007 : 2:30:58 PM
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Amanda, our co-op extension service offered it. Check with them,a nd if there's not one locally, then they maybe can tell you about one in the surrounding counties.
Good luck!
Kim in NC |
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MariaAZ
True Blue Farmgirl
203 Posts
Phoenix
AZ
203 Posts |
Posted - May 22 2007 : 4:18:04 PM
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My first canning project was last year's cherry jam made using the recipe from the pectic box. I followed the very easy directions exactly, and the jam turned out wonderful! So good that I made several batches of different jams after that. The funniest thing is, we don't eat a lot of jam... but it sure was fun making it!
Visit my blog at www.craftyfool.net |
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BotanicalBath
True Blue Farmgirl
1014 Posts
Elizabeth
Ohio
1014 Posts |
Posted - May 22 2007 : 5:22:45 PM
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I would love to find a canning class...
I am planning on making Honeysuckle and lavender jellie this week. Hopefully.
E-
BotanicalBath@peoplepc.com
www.Botanical-Bath.com
"I do my housework in the nude. It gives me an incentive to clean the mirrors as quickly as possible." |
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kitchensqueen
True Blue Farmgirl
521 Posts
521 Posts |
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windypines
True Blue Farmgirl
4237 Posts
Michele
Bruce
Wisconsin
USA
4237 Posts |
Posted - May 23 2007 : 05:22:09 AM
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| If you don't have classes available, get a Ball canning book. An old standby, and an excellant source of info. Also check out your local extension office, they have lots of good handouts, and canning times for your specific area. Michele |
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KYgurlsrbest
True Blue Farmgirl
4853 Posts
Jonni
Elsmere
Kentucky
USA
4853 Posts |
Posted - May 23 2007 : 06:01:01 AM
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Peg...I didn't. I had several recipes going: some with, some without. I can't remember why I determined that I would use the one without (maybe because the whole thing was SUCH a disaster :)). Do you think that was the issue, or that maybe I cooked it too long? That was something I do remember...no REAL instructions about "how long" to keep it on a rolling boil. I'm not unintelligent, but I approach the unknown with a great deal of study, so maybe I overthought it?
"In the spring, at the end of the day, you should smell like dirt." Margaret Atwood
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Peg Graham
True Blue Farmgirl
281 Posts
Peg
Chesapeake
Virginia
USA
281 Posts |
Posted - May 23 2007 : 2:23:56 PM
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Actually Pectin is what thickens the jam...
I'd be thinking that overcooking was probably it.
Keep trying...
miles of smiles~
Peg |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - May 23 2007 : 4:34:07 PM
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I think overcooking too. And really, I would try a simple jam WITH pectin next time first. I make mine both ways too, but if you exactly follow the recipe on the pectin box it is hard to go wrong.
Honeysuckle jelly..yum!! I make lavender and rosemary and pepper jellies but honeysuckle sounds really special!!
Jenny in Utah
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 |
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herbquilter
True Blue Farmgirl
891 Posts
Kristine
Bonney Lake
Wa
USA
891 Posts |
Posted - May 23 2007 : 11:13:03 PM
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Why not try you local state university extension office? Most have websites with lots of free, online info. They also have a master food preservation program that is free too, at least here in WA. If not your state, try some other states extension sites.
We make jam with low methyoxide pectin that I get in bulk from Azure Farms (online). Our favorite is mixed berry (blackberry, raspberry, elderberry & strawberry). We freeze the berry's & make jam on a cold winter day. I like this pectin because I can control the amount of sugar that goes into it & I usually quadriple the recipe and have a couple of kettles on the stove at a time. Of course it's really great to have made bread first in the morning for all the taste testing. Yummy!!!
Blessings,
Kristine ~ Mother of Many & Herbalist
www.herbalmomma.com
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Farm Kitchen: Canners- lend me your expertise! |
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Canners- lend me your expertise!
