Author Topic: Canning.. (Read 5437 times)

PenitentWoman · « **Reply #15 on:** August 11, 2012, 01:26:46 PM »

Does anyone here use BPA free lids? Most of my jars/lids are older and I worry about BPA contamination, but I wonder if the risk is that significant just from the lid which isn’t touching the food.

I am also wondering if anyone has ever heard of any health from canning with tinted glass. I love the Ball line of turquoise tinted glass mason jars.

I have a nice crop of tomatoes, the bulk of which should be mostly ripe within the next week or so. I am hoping to put away a dozen jars of spaghetti sauce.

I've already enjoyed some romas and lots of cherry tomatoes. :)

songbird · « **Reply #16 on:** August 11, 2012, 10:41:56 PM »

I made fig jam one year. I used it for pinwheel cookies and in sweet roll bread as a filling. Very good. I make Cactus Prickly pear jelly every year. I get my jars from thrift stores, estate sales and if I need to, then Walmart. When walmart has clearance sales, I buy then and am ready when canning time comes. I get my pectin from Walmart. I don't like paying more that $1.50 per box. I think I paid just a little more this year. I watch the price of sugar and try to get the best price. Happy canning!

PenitentWoman · « **Reply #17 on:** August 12, 2012, 10:30:05 PM »

Quote from: songbird

I made fig jam one year. I used it for pinwheel cookies and in sweet roll bread as a filling. Very good. I make Cactus Prickly pear jelly every year. I get my jars from thrift stores, estate sales and if I need to, then Walmart. When walmart has clearance sales, I buy then and am ready when canning time comes. I get my pectin from Walmart. I don't like paying more that $1.50 per box. I think I paid just a little more this year. I watch the price of sugar and try to get the best price. Happy canning!

I found pectin for $1.00/box at a local grocer. I am pretty new to jellies and jams but I have a good book.

I have been making pickles and pickled green beans. I should be able to do peppers soon.

songbird · « **Reply #18 on:** August 13, 2012, 03:13:28 PM »

I hope it is a good pectin. What I mean is I picked up one from Frys and the price was low. I tried one box and the pectin was very slow to dissolve, and it was not expired. So, I made note not to by it again.

Viva Cristo Rey · « **Reply #19 on:** August 13, 2012, 05:36:12 PM »

Thanks for this topic. I will have to come back and check it out. I have never canned. I was just at tractor supply and they had a book on canning so I skimmed through it. My friends all can. I am hoping to meet up with them and learn.

And being farmers, we have ton of tomatoes. We grow for canhouse. My Mom says she makes sauce and stores it in freezer bags. Bpa free jars sounds better to me. They say that during world War II, many people had victory gardens and canned food. Certain food products were rationed like sugar.

songbird · « **Reply #20 on:** August 13, 2012, 07:42:53 PM »

IN 1974, in my state of Indiana, we had a shortage of canning lids. Now, that could have been in other states. But anyway, we had tomatoes that rotted in the fields.

PenitentWoman · « **Reply #21 on:** August 13, 2012, 08:00:54 PM »

Quote from: Viva Cristo Rey

Thanks for this topic. I will have to come back and check it out. I have never canned. I was just at tractor supply and they had a book on canning so I skimmed through it. My friends all can. I am hoping to meet up with them and learn.

And being farmers, we have ton of tomatoes. We grow for canhouse. My Mom says she makes sauce and stores it in freezer bags. Bpa free jars sounds better to me. They say that during world War II, many people had victory gardens and canned food. Certain food products were rationed like sugar.

Tomato based sauces freeze just fine, I've done that too. It is less work in the beginning, but thawing is inconvenient. Cans are safe from power outages too, if you're thinking about food storage for emergency preparedness.

Quote from: songbird

I hope it is a good pectin. What I mean is I picked up one from Frys and the price was low. I tried one box and the pectin was very slow to dissolve, and it was not expired. So, I made note not to by it again.

Yikes! I hope mine is okay. I have big plans for making Christmas gifts. :)

I am going to experiment tonight and can some hot fudge sauce. My boss gifted me a significant quantity of chocolate, and I need to seal it off somehow for my own safety.

Clelia · « **Reply #22 on:** August 19, 2012, 05:37:56 PM »

Everyone here has some great tips!
I have canned tomatoes, grape juice, beets, and apple slices using the hot water bath method.
A friend told me green veggies need to be canned using a pressure cooker -- I am afraid of them, so I never tried it. We froze our green beans, etc. and used them over the winter. true: as already said, canning is best, due to any power outages.

I NEVER reuse lids - I have a cow checking mine over and over again to make certain nothing spoils. I have never tried the BPA free stuff, but I'll look into it.
Thanks all.

PenitentWoman · « **Reply #23 on:** August 19, 2012, 10:21:18 PM »

Quote from: Clelia

A friend told me green veggies need to be canned using a pressure cooker -- I am afraid of them, so I never tried it. We froze our green beans, etc. and used them over the winter. true: as already said, canning is best, due to any power outages.

Actually,now it is supposed to be a pressure canner, because they say a pressure cooker isn't safe enough either. My Grandma says the experts are full of it, and that she will boil can her carrots and green beans until she dies. Hopefully she won't die of botulism. :wink:

If the veggies are pickled, there is enough acid to can them safely using the boiling bath method.

Malleus 01 · « **Reply #24 on:** August 22, 2012, 12:09:27 PM »

Quote from: s2srea

I was curious if anyone one here is into canning. I'm really interested. My dad has about 6 fig trees and they produce so many tastie figs. I brought some to church Sunday and everyone loved them! I've been interested in canning and found this website HERE with some info on canning figs. It has a LOT of great info!

Curious if anyone is into canning other fruits/vegetables/cheeses etc.

My wife and I can vegetables. I garden every year. I can Tomatoes , Salza , Jalapeno peppers and make pickles. Usually Dill and Sweet Pickles.

This past weekend I canned 4 quarts of Salza and 14 quarts of Tomatoes

PenitentWoman · « **Reply #25 on:** August 29, 2012, 09:26:27 AM »

Nice Malleus.

I did tomatoes, pickled peppers, and pickles this past weekend. I've enjoyed gardening but it is hard to have a plot that isn't on our your own property. I'll be ready to start cleaning it up this weekend.

Does anyone here save seeds from year to year? As hard as it is to find non-gmo seeds I am really hoping I will have success with this.

Oh and this isn't canning, but if anyone still has access to fresh sweet corn, this recipe is great for stocking up the freezer.

http://www.tasteofhome.com/Recipes/Freezer-Sweet-Corn

Telesphorus · « **Reply #26 on:** August 29, 2012, 06:57:44 PM »

Quote from: PenitentWoman

Nice Malleus.

I did tomatoes, pickled peppers, and pickles this past weekend. I've enjoyed gardening but it is hard to have a plot that isn't on our your own property. I'll be ready to start cleaning it up this weekend.

Does anyone here save seeds from year to year? As hard as it is to find non-gmo seeds I am really hoping I will have success with this.

Oh and this isn't canning, but if anyone still has access to fresh sweet corn, this recipe is great for stocking up the freezer.

http://www.tasteofhome.com/Recipes/Freezer-Sweet-Corn

Are heirloom seeds gmo?

Only someone planning to grow a very large number of plants would really have a good reason to save seeds. (except to save a few bucks)

Although it's fairly easy.

With tomatoes and peppers and probably other plants as well, you end up with a situation where some of the plants you get will have been from cross-pollinated seeds. Which means they won't breed true.

Telesphorus · « **Reply #27 on:** August 29, 2012, 07:01:18 PM »

In my experience the very best squash to grow is called Pennsylvania Dutch Crookneck.

Clelia · « **Reply #28 on:** August 29, 2012, 07:52:26 PM »

Quote from: PenitentWoman

Quote from: Clelia

A friend told me green veggies need to be canned using a pressure cooker -- I am afraid of them, so I never tried it. We froze our green beans, etc. and used them over the winter. true: as already said, canning is best, due to any power outages.

Actually,now it is supposed to be a pressure canner, because they say a pressure cooker isn't safe enough either. My Grandma says the experts are full of it, and that she will boil can her carrots and green beans until she dies. Hopefully she won't die of botulism. :wink:

If the veggies are pickled, there is enough acid to can them safely using the boiling bath method.

Oh, Penitent, you're right! I should have said. canner!

I hope your Grandmother doesn't die from the B word, too - :barf: or anytime to soon!

So, water bath veggies with some vinegar, spices, and herbs cold, before boiling?

I don't know, I might try it. If I don't come back over the winter, you'll know it was not a success. :faint:

jen51 · « **Reply #29 on:** August 29, 2012, 08:01:22 PM »

The most interesting thing I've ever canned: Carp. Carp, as in fish. It made excellent tuna loafs and patties. It looked absolutely discusting sitting on my shelfs, though! I kept those jars towards the back where the visiting eyes did not see. :)