Found a massive batch of wild concord grapes during small game hunting season last year and made a small batch of jam. Going back tomorrow with the pack baskets to collect as much of them as I can carry! Bought some canning jars, pectin, sugar etc today. Never canned anything before in our lives but tomorrow we will dive in and see what happens! Any suggestions or words of wisdom from anyone out there?
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going for our first attempt at canning tomorrow
- Thread starter whacko
- Start date
ToddDubya
NES Member
Buy the Ball Blue Book of Canning and follow the directions exactly. It's easy as can be, it just takes a while. It sure is nice opening up a jar months later to enjoy.
P.S. I use the big ole Ball canning set with the jar lifter rack, the jar tongs (whatever they call them), and a funnel that shows the amount of headspace.
These days they say you don't have to put the lids in hot water since it's not hot enough to kill anything anyway, so that saves a step and a pot. Just wash them in warm soapy water.
Once your jars have been processed and have had a chance to cool (like for 24 hours), remove the rings so water doesn't get trapped and rust the rings/lids. That can ruin your seal.
P.S. I use the big ole Ball canning set with the jar lifter rack, the jar tongs (whatever they call them), and a funnel that shows the amount of headspace.
These days they say you don't have to put the lids in hot water since it's not hot enough to kill anything anyway, so that saves a step and a pot. Just wash them in warm soapy water.
Once your jars have been processed and have had a chance to cool (like for 24 hours), remove the rings so water doesn't get trapped and rust the rings/lids. That can ruin your seal.
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lancecolonel
NES Member
Canning funnels are worth their weight in gold.
Did 17 pints of apple jelly yesterday. Use some for Christmas gifts and enjoy eating real jelly from then on. Also did 22 pints of salsa that the recipe comes from the Philippines, not too hot but has good after burn.
Food runs out you will starve in the winter if you can't can.
Food runs out you will starve in the winter if you can't can.
SalemCat
Banned
Fun Fact (maybe).
I used to talk to a lot of Antique Pickers.
Once in a while they'd get to clean out a cellar full of Grandma's Preserves.
Grandma was a Civil War Nurse.
Enough said.
(Ok, canning is good. Not my thing, but that's ok. I love old school stuff. And I probably would not be here but for my ancestors canning stuff to get thru the winter.)
But shouldn't it be called JARRING ? They're not really cans (yeah, I'm a jerk).
I'm shutting up now, because I'm not really adding anything of value.
I used to talk to a lot of Antique Pickers.
Once in a while they'd get to clean out a cellar full of Grandma's Preserves.
Grandma was a Civil War Nurse.
Enough said.
(Ok, canning is good. Not my thing, but that's ok. I love old school stuff. And I probably would not be here but for my ancestors canning stuff to get thru the winter.)
But shouldn't it be called JARRING ? They're not really cans (yeah, I'm a jerk).
I'm shutting up now, because I'm not really adding anything of value.
The jam is on the stove now. 7 1/2 pounds of grapes after sorting and cleaning. I can see where the funnel wpuld have come in handy! House smells awesome! Son is helping and smiling. Had a great day in the field gathering them. Its a good feeling
SalemCat
Banned
I know I promised to STFU, but I'll bet it is DELICIOUS !!
SalemCat
Banned
150 years ?
Oh, I guarantee it !
(Seriously, a very long time. For some reason when the sugar content exceeds a certain percentage, bacteria die. That's why candy is generally immortal.)
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![[smile]](/xen/styles/default/xenforo/smilies.vb/001.gif "Smile [smile]")
There tends to be a lot of that coming from you...
Good luck with the Jam, it's kind of a PITA but it comes out nice. I prefer meat and veggie canning any day, you just stick it in the jars, add water, cook in the pressure canner.
ToddDubya
NES Member
I don't know if this one is awesome or just decent but it's the one I use and I love it. It's a funnel, keeps the jar rim clean and has headspace measurements on it.
http://www.amazon.com/Canning-Funne...9550&sr=8-4&keywords=canning+funnel+headspace
I don't know if this one is awesome or just decent but it's the one I use and I love it. It's a funnel, keeps the jar rim clean and has headspace measurements on it.
http://www.amazon.com/Canning-Funne...9550&sr=8-4&keywords=canning+funnel+headspace
That's cool. especially keeping the rim clean.
JayMcB
NES Member
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When we do any bulk canning, we run the jars through the dishwasher on the 'sanitize' cycle. Then it's pressure canned. It's worked for all my bacon canning so far 
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I believe that putting the lids in hot water was more to "activate" the "stuff" on the edges of the lids that helps to create a good seal. But yes, everything used for canning should be good 'n clean before use.
All about keeping the rim clean...
When we do any bulk canning, we run the jars through the dishwasher on the 'sanitize' cycle. Then it's pressure canned. It's worked for all my bacon canning so far
We keep them in a sink full of hot soapy water until we put the "stuff" in them as we don't have a dishwasher. Same deal, pressure canning meat, we do chicken and pork typically.
6 years and no popped lids, we've had some water bath cans that didn't seal but we just use them immediately.
cockpitbob
NES Member
My wife has been doing dillys lately. Yummm.
She got some seriously lively garlic cloves that burn when I eat a piece raw. Makes great dillys!
She got some seriously lively garlic cloves that burn when I eat a piece raw. Makes great dillys!
ToddDubya
NES Member
I'm gearing up to do 50 quarts of applesauce. The victorio food mill is great for tomatoe and apple sauce. Is recommend doing some applesauce for any beginners. It's easier than pasta sauce or salsa as there is only 1 ingredient.
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I plan on trying this soon (my former PT made me some and I have been looking forward to making some myself...but was going to freeze bags of the extra sauce (yes I am a wimp
![[wink]](/xen/styles/default/xenforo/smilies.vb/002.gif "Wink [wink]")
)
Nothing worse than a dirty rim.
ToddDubya
NES Member
I've got a big bag of apples a friend gave me. I was going to turn them into applesauce and apple butter. The mill looks like it would be just the ticket. Anybody use one of these on a KitchenAid mixer:
http://www.amazon.com/KitchenAid-At...UTF8&qid=1443364778&sr=8-8&keywords=food+mill
JayMcB
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Does anyone know where I can get my hands on some? I'd love to plant them on the land up north.
cockpitbob
NES Member
Pam's Pickled Dilly BeansGot a good recipe? I was just going to use the one in my Blue Ball (
[qtys for pint jar]
1teaspoon mustard seeds
1teaspoon sugar
1/8 teaspoon red pepper flakes for mild (1/2t for hot)
1 clove garlic
1-2 sprigs fresh dill
Liquid: 2/3 white wine vinegar, 1/3 water
1teaspoon salt per cup of liquid.
She does "refrigerated pickles" so they don't have a multi-year shelf life.
Bring vinegar, water, salt to boil.
Add to jar containing beans & spices.
Let sit in fridge 2 weeks before eating.
Remains good in fridge for 6 months or more.
