Canning Tips

[artology]

Over the weekend I was about to break out my jars and do some canning when I thought I'd better read up about the effect elevation might have on processing time. According to one of my books, they recommend pressure canning EVERYTHING --even jams and jellies and butters. Do we have any canners out there who can give me some advice?

[Horse Apples]

Hi Artology,
In past years when I was canning peaches, apples and jams I did not use a pressure cooker and had no problems.   I think the primary issue is the time and temperature it takes to get the water boiling.

I now can tuna as well as fruit so have switched to a pressure cooker (actually 3) for peace of mind.  I find the pressure cooker easy to use, I have a better sealing percentage and they are pretty reasonable as far as cost.

[artology]

Thanks for the info!. My book offered the alternative to increase the time according to elevation, (but recommended pressure). I think I'll try the increased time approach since I'm just working with fruit. I'll probably look into a pressure canner.

[artology]

[Jirka]

I am considering the purchase of a new pressure canner. I used to watch my mom do the canning so I think I understand the process, but I never have done it myself. I have a few questions that I hope someone here will be able to answer:

From all that I have read, it is important to check the dial gauge (especially on old) pressure canners for accuracy at the beginning of each canning season. Is this true for new canners as well?

If the answer to that is yes, would I just take the gauge to the Cooperative Extension on  Rialto Avenue in S.B.? Or is there someplace closer?

I'm thinking about getting a 23 Qt and probably will do 2 layers of pints . . . but could I do smaller batches? Will it still work?

I note that others here were looking for canning salt . . . what was the outcome of that search?

One more question (for now), where do you get jars? Who has the best selection/price? I haven't had a chance to check yet, does Walmart carry them in the store?

[cookiesforthree]

Regarding jars:  I think Mt. Hardware has a great price for canning jars.  I also have bought them at Winco and Walmart for pretty good prices.

You can check freecycle and ask around for them or even craigslist.

Good luck with your canning!!  I love it!!  One of our friends was going to throw away their huge pumpkins, that weren't even carved.  I took them home and canned them up and we had pumpkin for almost a whole year!!  It was awesome free food.

I'm not 100% sure, but I think Winco has canning salt next to the jars.

[KnittyGritty]

Jirka,
Yes, you can can smaller batches.  It will work with the canner not full.
I've also seen canning salt at Target.  I don't have a Walmart nearby, but OSH has pretty good prices for jars.  Also, sometimes Lowe's.

[Suhijita]

I do jam, jellies, chutney and apple butter up here without a pressure canner and haven't had any trouble. Love it!

[Alohagal]

  Aloha !!
Yes, yes canning is great I have been canning fruit and veggies for 15 years. And when I lived in the eastcoast did alot of canning too. Very rewarding and it sure is great in the winter months. I do the hot water bath  method just make sure you adjust for the high country. I also make jams, preserves, and butters. I have never used a pressure cooker, did once and wasn't very happy with the operation of it.

[Jirka]

I plan to include meats/meat dishes in my canning efforts - so I will be getting a pressure canner. However, I have decided I want a copy of The Ball Blue Book of Preserving first. I'll be looking for that next time I'm shopping.

Thanks, everyone for your replies! It sure it nice to know that I can tap into our local "knowledge base."

[CNMmom]

I love canning too! I totally agree that pressure cookers aren't worth the hassle. If something needs to be canned in the pressure cooker then I am much less likely to do it. I find the hot water bath easy and convenient and a nice way to introduce yourself to canning.
I learned that canning salt is non-iodized salt, the iodine will discolor the canned food over time. Kosher salt does not contain iodine so you can use that.
Cookiesforthree, I wanted to can pumpkin this year too but read that it isn't recommended because it is to dense to bring the temperature high enough to be sure that all the bacteria is killed in the center of the jar. Did you have any problems with yours? I had never heard of that before.

[cookiesforthree]

Regarding the pumpkin.  Officially the word is to can it in cooked cube form.  I cooked it in the oven then cubed best I could (or just left it in pieces or chunks).  I've spoken to many old time canners about this and they all say phooey, they have and always will can their pumpkin pureed. 

The bad part about cubing it is that you have to add water to it when canning.  Which means you have to drain it well before using it in your recipe.