Canning/pickling/preserving

[zzzippper]

We've never done this before and have lots of stupid questions.

1) Are these processes all the same? Are they synomonous?

2) We have pots big enough but what other equipment do we need? I've read that you need a rack so the jars aren't sitting on the bottom but it seems like a lift-out rack would be best.

3) What kind of accessories are helpful; tongs, funnels, gloves, etc.?

4) Source for recipes? We bought a couple of books but most of the recipes seem to be for salsas and chutneys.

 

[BearBio]

We've been preserving for a couple of years.

Preserving is storing food over time.
Pickling is storing food in an acidic solution (canning also uses an acidic base but pickling uses a stronger solution)
Canning is using a heated bath of some sorts.

Best bet is to buy a canning kit: deep pot, rack, tongs, de-bubbler (?), etc. Some jars of the right size. Make up you "stuff". I'll use spaghetti sauce for anexample:

I fill a 5 quart chili pot to the brim with tomatoes (coarse chopped), 1-2 onions, salt, and some garlic. Cover and stew for 1/2 hour or so==until soft. Let cool. I then run through a blender. Some people peel or blanch tomatoes--I don't, but use the blender. Then I put everything back on the stove. Add (according to taste): 1 can of sliced olives, mushrooms (fresh or canned), green peppers (chopped), fresh basil, fresh oregano, 1 can tomato paste (to thicken), 1/4 to 1/2 cup sugar. DO NOT ADD MEAT. A splash of balsamic or red wine vinegar. Simmer 1/2 to 1 hour. Prepare jars according to instructions (Clean, sterilize, heat). Fill jars leaving 1/4 to
1/2" space. Process in hot water bath for 20-25 minutes. Cool and tighten lids.

Ball has a good book on canning but Lowe's or any chain grocery should have some.

 

[WC145]

I don't know anything about it but my wife started canning a few years ago and I am enjoying the fruits of her labor. She does an incredible salsa, several different pickle, green beans, corn, soups, chili, and even cans her own chicken and duck stock.

She says to start with the Ball Blue Book of Canning, it will tell you what you need for equipment and what types of foods need to be canned in what way - water bath, pressure cooker, etc.. Also, if you go to a store that sells canning supplies you can get a starter kit, that's what I got her the first year, the next year she moved up to a pressure cooker. She also frequents a website called Canning Granny it has a wealth of info and they are facebook as well and the people are more than willing to help a newbie.

Hope this helps. She'll be happy to help you more if she can but the Ball book and a starter kit are the must haves. Get those and then try something simple like refrigerator pickles or salsa, tomato sauce, etc. Those are safe and easy ways to get your feet wet. Good luck!

 

[THE PILGRIM]

When you are canning, you are heating sealed food enough to kill them Germies!
A pressure cooker is a great aid. Used to help my Momma do it.
Speaking of easy- all the border jumping guys will recognize this.
Mexican style pickled vegetables. With hot peppers and cilantro. Have eat it for years down in Mexico.
Google it, you will find an amazing number of recipes. I especially like the radishes and cauliflower. And of course onions, I love onions.

 

[Alpo]

There are two kinds of canning.

You got "hot water bath". That's for pickles and jelly and like that. You put your stuff in the jar and boil it for a set time. The boiling heats it, it expands, pushes air out, and when it cools the air inside contracts and creates a vacuum.

Then you got "pressure canning". This is for meats and some vegetables. The jars of food are in a pressure cooker at a certain pressure, for a certain time (depends on what it is, size of the jar and height you are at - higher altitudes require higher pressure on the canner).

 

[budster]

Here is a thread that may help you...

How to Can - Canning Guide - Learn How to Can and Preserve with Ball®

 

[Mule Packer]

Hey, congratulations! I guarantee that the end product will be well worth the effort. My sweet little wife has been canning fruit, vegetables, jams, jellies, and preserves for the past 42 years we've been married.

She and her sisters were taught how to can by their mother. Now my daughter and daughters-in-law like to come up during canning season and learn from my wife.

One of the great rewards of canning your own produce is not only that it tastes better (in my opinion), but there's a great sense of satisfaction seeing all those jars lined up in the fruit cellar.

Have fun and enjoy!

 

[Jessie]

Definatley get a guide book. The big thing is washing and sterilizing everything. Boil it all for 5 min.
Make sure they stay as hot as possible and pack them with hot food.
Otherwise you'll be having jars breaking during canning.
It's all in the manuals and guides.
It's simple to do and you'll have a lot better food in the end.
Have fun with it!

 

[shaggist]

The internet could be your best friend, but you have to use it. The National Center for Food Preservation site will tell you all you need to know about how to can, freeze, dry, cure & smoke, pickle, make jam & jelly, and store all the foods you can possibly want. It is the online encyclopedia for knowledge about how to preserve food.

 

[LostintheOzone]

We just finished our canning/smoking party this weekend. We had 6 people working for 2 days. My wife cans salmon, jam, salsa, fruit and vegetables. I'm not a canner per say as my specialty is smoked salmon. I smoked 12 sockeye this weekend, some of it got canned and some vacuum sealed for the freezer. Our goal next year is to preserve enough of this stuff to last a year.

We use a large pressure cooker and a large pot to do our canning. Fish and meat need to be done in a pressure cooker. We set one of these up on the back deck. Cabela's ran a sale on these for $100 a week ago.

Explorer Double Burner Propane Stove | Camp Chef

Actually we had two running this weekend. Best to do this stuff outside as it gets warm inside with all the heat from the stove.

You can can almost anything and it's much better than anything you can buy in the store. If you have had canned smoked salmon or tuna you would know what I'm talking about. The great thing about canning is it lasts a few years and there is no freezer involved.

 

[BearBio]

Another thing we do is drying. I use a $30 dehydrator (you know, one of those Popeil or Ronco things from WalMart). I specialize in drying home grown herbs. We have oregano, basil, royal basil, Thai basil, sage, mints, green onions, green onion dip. Peppers especially are a favorite (Habanero, Jalapeno, Serrano, Chipotle, Italian, and various mixes). Also, mushrooms, onions, carrots==all dried. Mix up some chicken broth with dried veggies and have your own cup-a-soup!

Canning we have: Spaghetti sauce, enchilada sauce, several levels of hot sauce, several types of pickles including hot peppers, jalapenos, bread and butter, kosher dill, polish dill, pickled ginger, pickled horseradish and several home-made mustard. Also have tomato sauce, stewed tomatoes, red and green salsas.

For jams, we have apricot/habanero, citrus marmalade, rhubarb marmalade, strawberry rhubarb, & blackberry. I'm likely to make up some more blackberry, some raspberry, maybe some huckleberry this weekend.

There is no end to what you can do but it is a task!

 

[butchd]

Similar. I have been doing sour kraut for several years. It is easy. It must be safe. I enjoy the taste in short order. It brings back memories of mother. It serves as a justification for my buying the antique churn w/dasher lid.

 

[rufgr]

I have been canning for over 40 years. So far this year I have canned 42 quarts of half runner beans and 56 quarts of tomatoes, all grown in my garden.

 

[vonn]

Didn't know food came any other way than home canned until I was in the Army! Shame that more people don't still grow and can food.

 

[model70hunter]

Get knowledgeable. Heat and acids, like vinegar, are your best tools. I now can some, my mom and grandmothers canned like stores did not exist.

I can jellies and veggies. My wife does spagetti sauce and salsa.

 

[Steve in Vermont]

In addition to canning, we have been "shrink wrapping" veggies for years. Berries of all kinds, carrots, squash, beans, corn, and so forth. Basically, after harvest blanch in hot water, immediately submerge in ice water (to stop the cooking process), then place on a pad and freeze. Once frozen, drop into a shrink wrap bag and use the machine to remove the air and seal. Using a marking pen we write the date before putting them into the freezer. We put enough portions for 4 servings and cut the bags a little big to re-use. Veggies will keep for years this way. For beets and tomatoes we still can them. QVC recently had a sale on these units which included 10 rolls of bags, a good deal.