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Old 07-17-2005, 12:40 AM   #1
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Canning?

OK...maybe I've just overlooked it - is there a thread for canning? I'm so excited!! Last summer was my first to can tomatoes and salsa. I loved it! I improvised with our largest soup pot and a rack I bought that fit in the bottom. Just today I got a real canning pot w/rack! I can't wait to start canning again. Anyone else do any canning? I'm such a beginner. But everything I did last year turned out great.

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Old 07-17-2005, 01:23 AM   #2
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Check out this site: http://www.homecanning.com/usa
If you don't have the Ball Blue Book - $5 - get it!

I mainly do things that I can do in a water bath - but my son has a pressure canner and so I go over to his house 3-4 times a year and we have marathon canning sessions.
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Old 07-17-2005, 09:06 AM   #3
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Thanks, Michael! I'll check out the site. I've already got the Ball book...though it's quite old. My daughter is the one who inspired me - she's a pro at canning.
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Old 07-17-2005, 10:05 AM   #4
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I've always been such a chicken. Am afraid that I will poison somebody with what I can. :( I would love to try it, but wish I had watched my grandmother more closely and asked questions when she use to can foods. :(
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Old 07-17-2005, 10:56 AM   #5
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Icy - be brave! You can do it!!! I've always been scared, too...but my daughter started canning and sharing her canned tomatoes and salsa with us. She didn't have any horror stories to tell - and we survived so I got up the nerve to try it, too I think one of the secrets is to make sure the tops of the jars are wiped clean before sealing. All my jars sealed tight! Maybe it was beginner's luck...

Try it! Try it!
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Old 07-17-2005, 10:57 AM   #6
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Why don't we make this our canning thread? Post away with questions - I've done a bit, tho not recently. Used to put up just about everything!


The Ball book really is the bible; once you have their basic techniques down, and understand the difference between water bath and pressure, and which foods need to be done with a pressure canner, you're good to go!
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Old 07-18-2005, 01:48 AM   #7
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Icy - I watched my grandmothers and aunts and I wouldn't do it the way they did! They used the old "open kettle" method and sealed things with parafin. I don't know of anyone that kicked over dead from eating anything they put up .... but I know Mom threw a few jars away because of the "funkies" growing in them.

I can all kinds of jams and preserves every year (going by the Balll Blue Book instructions) and nobody has died.
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Old 07-18-2005, 03:48 AM   #8
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How long is it safe to keep something that is canned? Should you put a label on the jar where you know how long to keep? I was only 7 when I watched Nama canning watermelon rind pickles. That is one of the things I would love to be able to make like she did. Want to see if I like them or not. I remember eating small pieces of them, but I don't know if I actually liked them or not. My Nama made them, so I ate them. :) She also use to pickle okra, but she couldn't convince me that they tasted good.

I would love to make sugar-free jams and preserves or if that isn't possible at least half sugar half splenda. Anybody have any TNT recipes?
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Old 07-18-2005, 08:23 AM   #9
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I don't have any sugar free recipes to share, sorry! Mine are strictly the old fashioned method.

Michael, I use the paraffin method for my jams, but the jam goes in so hot that most often the lids self seal anyway. I agree with you about it not being safe to use on anything else though. There is some great info on preserving on this website.

www.atcoblueflamekitchen.com
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Old 07-18-2005, 02:09 PM   #10
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Quote:
Originally Posted by Michael in FtW
If you don't have the Ball Blue Book - $5 - get it!
Michael (or anyone else) I am new to canning (haven't actually started yet) and have always heard to get the Ball Blue book. Is the Ball Blue book of Preserving the one I want for canning or is preserving and canning different animals? What I really want to learn how to do is can a meat sauce I make (if that is even possible).
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