Canning, anyone?

[Deborajen]

We have a cherry tree that produced 62 pounds of cherries this year. It had a lot of "pent up energy" - we hadn't gotten any cherries the last two years due to late freezes, and three years ago we'd gotten about 25 pounds, which had been the record.

Needless to say, lots of picking and pitting this year. I ended up making jam, jelly and freezer jam, plus fresh pie, several batches of frozen pie filling, more frozen cherries, and I'm trying making wine for the first time.

I've canned jalapenos in the past as well as strawberry jam, etc., but it's been a few years.

Deb

[bambu101]

Here is some information about safely canning tomatoes at home in a water bath canner (instead of a pressure canner):

"Canning Tomatoes
Only boiling water or pressure canning methods are recommended for canning foods. Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning 1994). The risk of botulism poisoning determines the choice of either boiling water or pressure canners for canning foods. In foods that are acid (pH 4.6 or lower) the microorganism that causes botulism cannot grow. Therefore it is safe to use a boiling water bath canner. All other foods must be canned using tested pressure canning processes (Ensuring Safe Canned Foods).

Tomatoes for many years were considered high acid. However, new varieties, over-mature fruits, and tomatoes from dead or frost-killed vines may have a pH greater than 4.6. The USDA and University-based researchers have determined that to ensure a safe acid level for boiling water canning of whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired. Four tablespoons of 5-percent-acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes."

As long as you aare careful and follow recipes precisely, canning tomatoes is safe. I would rather can at home as much as possible instead of worrying that the produce I just bought at the supermarket has e-coli or salmonella contamination.

We are fortunate to live in the midst of a watershed area (12,000 acres)where there are many abandoned homesteads from the late 1800's, with apple trees and Concord grapes everywhere. I am planning on gathering some apples this weekend for applesauce.

[OakLeaf]

Yep, that's not a change actually. I'm still using the 1976 edition of Putting Food By, and although I believe processing times have gone up since then, she recommended citric acid even way back then. (It's great to have around the house as a cleaning solution too so I buy it in bulk!)

IMO the key is to be religious about using PERFECT fruit. Touch wood, I've never even had a case of flat sour spoilage. Any tomatoes that aren't perfect get sauced and frozen. (1 pint of sauce in a 1 qt ziploc, they lie flat and stack once frozen, saves a ton of space in the freezer!)

[OakLeaf]

I've canned jalapenos in the past

Jalapenos actually freeze very well. Don't even blanch them, just pack fresh-picked peppers in glass jars and freeze as is. (Then you don't get that nasty vinegar flavor from canning them either.) They keep just fine even past the next harvest in our freezer (-5° to 0° F).

Or if you let them mature to red, you can cut them in half and dry them in a food dryer or very low oven - they have too much water to air dry though.

[Deborajen]

Nasty vinegar flavor? I actually like it.

And you're right about freezing jalapenos. That's sooo easy.

Deb

[Kimmyt]

This thread is very timely because I really want to try my hand at canning this fall and I have absolutely no frame of reference for it. I am wondering if anyone has recommendations on books that deal with the basics or introductory canning info?

(if I missed that in a previous post, please forgive me!)

K.

[bambu101]

Here are some really good books on canning and preserving (including freezing and drying):

http://www.amazon.com/Complete-Book-...1754302&sr=1-1

http://www.amazon.com/BALL-Complete-...1754381&sr=1-1

http://www.amazon.com/Persons-Guide-...1754413&sr=1-1

The first one on small batch preserving is great for my situation, as I don't necessarily want to put up 8 quarts of anything at a time for just the 2 of us. If you want to try something different, it is also a good idea. I made plum chutney, and it made about 3 or 4 cups, which is perfect to try out or give away as gifts at the holidays.

[SlowButSteady]

This summer I've done peach jam, pear preserves and muscadine jelly, all locally grown or gathered.

I really should read B. Kingsolver's book...I love her other stuff.

Y'all tell me, does it bother anyone else that it's called canning and there are no cans involved?

Shouldn't it be called jarring?

[GLC1968]

This woman has a couple of simple videos in her blog about canning. It was really helpful for me to watch how the process went (besides just reading it), before I did it for the first time.

Granny Miller

[OakLeaf]

Putting Food By is the standard where I'm from. Extremely detailed instructions for canning, freezing and drying all types of food.

[BleeckerSt_Girl]

I made about twenty-two 8 oz. jars of rosemary garlic jelly this week.
I like it with roast chicken, roast pork or lamb, and chops.