Canning Questions

Kajikit wrote:

Notice that I crossposted to r.f.p

You can do boiling-water bath canning ("BWB") using a stockpot with a
rack in the bottom if it's deep enough to cover the jars. A jar
lifter is almost a necessity. A magnet-on-a-stick is also handy for
lifting lids out simmering water when you are ready for them. Both
are really cheap accessories you can buy wherever you get canning jars.

You can also do BWB canning in a pressure cooker/canner by leaving the
vent open so it doesn't pressurize. Just fill with boiling water up to
the shoulders of the jars if it's not tall enough to fully submerge
them. (Begin timing when steam starts pouring out of the vent)

What do you want to can? Some things need to be processed in a
pressure canner.

Bob

On Wed, 04 Nov 2009 10:38:14 -0600, zxcvbob <[Only registered users can see links. ]>
wrote:


I didn't know there WAS a preserving newsgroup... I don't want to do
anything fancy. I just want to do jam/jelly and chutney and stuff like
that that's easy. I adore chutney and it costs a fortune to buy, and I
go through salsa like nobody's business, so it would be fun to make my
own. If my stockpot will work it would save a lot of money and space,
both of which are at a premium in my apartment.

Okay, so assuming that the stockpot will work, what equipment do I
need to buy? Amazon has about twenty-five different 'canning supply'
sets at prices ranging from ten bucks to a hundred. Do you get what
you pay for? Or are they pretty much of a muchness aside from how
pretty they look?
--

My website - [Only registered users can see links. ]
My cooking blog - [Only registered users can see links. ]
My crafty blog - [Only registered users can see links. ]

Kajikit wrote:


You want something like this:
[Only registered users can see links. ]

and a copy of the _Ball Blue Book_, or _Ball Home Canning Guide_, or
whatever they are calling it these days. It's an inexpensive
paperback that gets republished every couple of years. Should cost
about $6 or $8. Study the first couple of chapters.

(I don't know what that little spatula-looking thing is in the kit,
but the other 3 items are essentials)

You can probably buy all this at Walmart or Target or FleetFarm (etc.)

Bob

"zxcvbob" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

The little magnet on a stick to get the lids out of the sterilizing water is
actually cheaper if you go to a big box hardware store and buy the magnet on
a stick to pick up screws and nails. In the cooking aisles they give it
some high-faluting name and charge you double for the same thing. I do a
lot of 'kitchen' gadget buying in the hardware.....like a rubberized dead
blow hammer for a meat tenderizer....works wonders and is fully immersible.
-ginny

In article <4af1ca56$0$6735$[Only registered users can see links. ].net>, Virginia
Tadrzynski <[Only registered users can see links. ]> wrote:


Or, you could glue a magnet to a stick...

sometime in the recent past Virginia Tadrzynski posted this:
Got one at a traveling hardware show (don't laugh) and it was a rare earth
magnet on a telescoping handle collapses to the size of a pen. These are
very strong for the size and double for getting rings you drop behind the
stove ;-)

--
Wilson 44.69, -67.3

"zxcvbob" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

I think the little spatula-looking thing is used for getting the bubbles out
of the jars before you put the lids on. Personally, I use the plastic
handle from a bowl scraper/spatula. When the rubber or silicone part wears
out, I toss that and keep the handle.




--
-Marilyn

In article <[Only registered users can see links. ]>,
Kajikit <[Only registered users can see links. ]> wrote:


AFAICS, you don't need anything more to get started----although I strongly
recommend a canning funnel (large bottom opening to accommodate chunky
stuff and big pieces going into the jar) and a jar lifter. You want to
move your jars into and out of the canner with straight up and down
movement so you don't tilt the jar. Regular tongs make it a little more
difficult to manage that, IMO.

Get the Ball Blue Book -- maybe $6-7. Or the Complete Book of Home
Preserving by the Jarden/Ball folks--there are about 17 different salsa
recipes in it.

I recommend using a tested and blessed recipe for salsa, Karen; the old
ways may not be acidic enough to satisfy current recommendations.
Tomatoes are now considered to be borderline safe for simple waterbath
processing and when you throw low-acid vegetables (peppers and onions)
into the mix, you're swimming in murky waters. Make half (or a third)
of a recipe to see if you like it. There's a new BBB out this year -
it's the 100th anniversary for it. And check out [Only registered users can see links. ] for
the most current info on the whole topic of food preservation.
--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] - Who Said Chickens Have Fingers?
10-30-2009

Melba's Jammin' wrote:


Here's the salsa recipe I use. I use all jalapeños and/or Serranos
(with the seeds) for the peppers. I like it hot, and they don't have
to be roasted and peeled. Two pounds of wimpy grocery store jalapeños
will give a nice "medium" salsa.

If I'm using fresh tomatoes and they are especially juicy, I add a
8-oz can of tomato sauce. Not necessary with Roma (etc.) tomatoes.

My next experiment is to use a #10 can of whole tomatoes or crushed
tomatoes -- less than $3 from Sam's Club.

/Bob

Chile Salsa
(from USDA bulletin 539) yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%) [I use 1/2 vinegar and 1/2 bottled lemon juice]
3 tsp salt
1/2 tsp pepper [I also like to add a big pinch of dried mint]

Roast and peel peppers if they have tough skins; remove seeds and
stems, chop. Scald and peel tomatoes; chop. Combine all ingredients
in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into
pint jars, leave 1/2 inch headspace. Adjust lids and process in
boiling water bath for 15 minutes.

"Marilyn" <[Only registered users can see links. ]> wrote in message
news:hcspcs$jur$[Only registered users can see links. ]...


you guys are gonna freak when I say this, but I don't even do that! I pick
the jar up and knock it on the counter a few times - bubbles rise to the
top...

Kathi