Canning, anyone?

[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.

[bambu101]

My friend Julie, who grew up in Australia and New Zealand, siad that it is referred to as "bottling" there instead of "canning". It makes more sense, I guess.

I am bottling up some applesauce today!

[uk elephant]

So far I've got jars of bramble jelly, blackcurrant jam, and marrow and ginger jam stacked up. Also a few jars of aple butter, but there will be more of that to make as I have access to a rather large orchard here at work. Thinking about also trying my hand at some rosehip jam. Tons of that ripening in all the hedgerows.

[tulip]

My friend Julie, who grew up in Australia and New Zealand, siad that it is referred to as "bottling" there instead of "canning". It makes more sense, I guess.

I am bottling up some applesauce today!

Jarring might be more accurate, but doesn't sound so good.

[OakLeaf]

Jarring might be more accurate, but doesn't sound so good.

okay I can't resist... it sounds sort of... jarring...

[anakiwa]

My latest hobby started with finally reading Animal, Vegetable, Miracle (Barbara Kingsolver) in July.

Great book! Her book, as well as 'Omnivore's Dilema' and the localvore movement here in Vermont got me canning, freezing, and dehydrating.

I filled all our medium sized jars with tomatoes and figured I had to stop (the dehydrator is running as I write this though). For anyone looking for advice, Joy of Cooking has a fairly comprehensive section on preserving food (I suspect any comprehensive cookbook might as well- you may already have the info on your shelf). We don't bother skinning or seeding the tomatoes- we just cut out the stems, quarter them and put them through the food processor. We cook off a little of the extra liquid and then can them plain (with vinegar or citric acid for safety). When we use them- we'll add garlic, wine, red pepper, whatever we want to make sauce- or just add to a recipe.

I also put quarts and quarts of berries into the freezer- I'm loving having fruit on my cereal every day! (And the quality of fruit that you've cleaned and tray frozen yourself is great- I suspect I could probably pass them off as fresh if I tried).

[bambu101]

This site is a good resource for canning and preserving recipes, questions, links,supplies, etc:

http://www.freshpreserving.com/phpbb...ac8919c2585c2d

[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.

[Bike Chick]

They look so pretty! I can't imagine what it tastes like. Is it hard to make?

DS and I canned 16 pints of venison on New Year's Eve and they turned out wonderful. I hadn't canned in years and had sold all my jars and equipment on a yard sale the last time we moved. I never thought I would can any more until he called and asked me if I would help him. I really enjoyed it.