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Just got a new canner and am gearing up to learn canning. Thought I would post a diary of what is going on and if I go wrong I hope someone out there will point me straight. Also I hope as a plus that anyone else who hasn't canned before will start also. I have been reading and trying to learn as much as I can about this. I decided on an American pressure canner and it just came in Monday. I've got a accesory set and also bought a water bath canner of the same size that has a basket thingy to hold the jars. Anyone know if I need that when I pressure can. Haven't seen anything yet that mentions it. I am also signed up and just started the free course mentioned earlier this year out of the U of GA. Will have to buy some more jars but do have 1 case of pints and 1 case of quarts. Need to make a note to go down to Odd Lots hear they have them on sale. The set that I got has the jar lifter, the funnel, jar wrench, tongs and magnetic lid lifter. Anyone know if I am missing some essential item that I will need at a critical moment? Well everyone pray that this weekend I A. do not blow up the house B. do not blow up the jars in the canner C. figure out how to get the top back on the canner
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I'm just getting started myself. Going to start with pears. Hoping later on I get a deer or three and make some sausage and stew. Good luck on your new adventure.
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Welcome to the wonderful world of canning guy's/gals. I find this to be the best way to feel like I'm moving ahead in my prep situation. I can everything I can get my hands on and just love the look of all those healthy home cooked meals sitting on my shelves.
While your at it you may want to take a look at dehydrating foods also.
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Well get a Ball blue book. This will help you so much. I can fax and mail and email to you if you need help. Shoot me an email if ya need me. Send me your phone and I will call if you are in trouble.LOL Just be safe. Dont use chipped jars, or old sauce jars. Never reuse lids. Yes, you can reuse rings, and jars. Dont use anything rusted. Dont bang spoon on jar lip. (this may break off small pieces of glass) HAVE FUN AND BE SAFE!
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Hey, good luck, you guys! The water bath canner with the basket thingey is for pre-heating/sterilizing your jars - just fill the jars with water, and about half fill the pan - bring to a good boil, then take out with the jar lifter and dump the water, then fill with "whatever" you're canning. I don't like canning - all the waiting time bugs me, so I dehydrate everything I possibly can. But some things just are better canned, so it's a good skill to have - and, baja is right - those jars of food look wonderful on the shelves.
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Thanks you guys, I got a Ball blue book also. Did I say I downloaded and printed the USDA book of canning. Yes I do dehydrate also. What I was wanting was to can butter and things like sausage gravy and the makings for goulash and other things that I make. Also My freezer is kinda on the small side and we just picked up our 1/2 beef and still have the hog to pick up and I have to finish clearing the meat left from the last beef and hog, plus the fruit I have frozen. Usually we have more time between picking up our meat but this year will be less than a month apart will completely fill up my freezer. Plus I have wanted to can for a long time. I also have the vacuam packer and that is a real timesaver. I also like to freeze then vacuam pack so when I want to reheat can either pop in microwave or when camping just put in boiling water. I mainly want to can things that are either too expensive to buy canned or you can't find canned or what you find is not good stuff. I really enjoy cooking but since I work full time don't have the time to cook all our meals. By canning I hope to open up the ability to lay a good meal quickly. Thanks everyone will keep you posted on my adventure. (I did get the lid back on the canner, it doesn't fit all the way down like I thought it did)
antik, you'll do fine - it sounds intimidating when you read everything, but when yer actually doing it, it all makes sense. Yeah, the All American also has that little hook thingey for a lock - I spent two days figuring that one out. sigh Did I mention I don't really like canning?
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Got the jars and some friends today told me they had lots of red potatoes they will bring me to can, so looks like a go for this weekend. Will keep everyone notified of how it goes. Saw where other's have posted that they are starting too. Saw a post before that sometimes the lids on the cheaper jars are not as good so will go and buy some ball or kerr lids just so I will have the best chance of success. Anyone just learning try the online school. Made me a little less nervous. Just open up the post times to about a year. It was this spring, I think. It's free. I'm hoping this will upgrade our preps some. Keep thinking how canned butter, cheese, sausage gravy, roast, and other homemade goodies will be all ready to heat and eat. Unless I can get free or grow my own next year, vegetables will be out for now. (unless I can get really cheap or it's something you don't see canned much. Also some of my recipes are much better than the ones available. Will be back on Saturday sometime to let you know how the first attempt went.
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This weekend I have gotten with the program and started canning. First I wanted to just see how I was on keeping the pot on a even tempeture, i did 6 pints of water. Then I did 6 pints of beef, but I didn't read the directions well and didn't put in enough juice and all of them were low on water. I remedied that today and now have 14 pints of beef. Had to go to the store to get some pectin and some stuff to keep the potatoes form turning brown and will be ready to go again tomorrow. So far, so good and other than taking time it is easy. Now for everyone who's canned before. I started out sterilizing the jars and lids even though I was pressure canning. And does anyone know how to keep all the white minerals from the water off of everything?? So anyone out there who hasn't tried it. Jump in the water's fine.
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I sterilize the jars and lids, also, and just wash off the mineral deposits afterward. It's not a big deal, just looks yucky. Glad it worked out for you - you'll be a pro in no time!!
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Thanks Liz, will try that this next weekend. I can wash them after I finish, but it still leaves a somewhat chalky residue where I don't get it all scrubbed off.
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