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Thread: Canning

      
  1. #1
    ShayP's Avatar
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    Default Canning

    Anybody here can their own foods?

    I am serious about starting this and I would like some tales of personal experience.

    I'll probably start later in September...depending on $$$.

    I wanna do all kinds of things....no limits.


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    Default Re: Canning

    Well, with no limits, you will want a waterbath, a pressure cooker and a steam canner. You will need the equivalent of a victoria strainer, with some attachments.

    Also:
    several recipe books for canning, sometimes there are slightly different ingredients for canning.
    get mostly wide mouth jars, rings, lids.
    various ladles, funnels, big spoons and such.

    Good luck. Did it for years in another life. Most things were excellent.

    TIP: if you want a multicolor food, do not use red cabbage or red beets in the mix or you will get red everything.

    Pickled green fried tomatoes are good, but I never got the need to eat many pickled green beans.

    BTW, they used to make freezable jars for some stuff that can bypass the cooking, some of the newer bags work also.
    Last edited by CROSSBONES; Aug-31-2011 at 07:24 PM.
    Remember, that which hath not killed you, will try again...................

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    Default Re: Canning

    Thanks 'Bones. My kitchen is small so I'm trying to get the logistics of how I'm gonna do this; especially since it seems I need a lot.

    I won't be doing pickled green beans, I'll tell ya that much. I wanna do different pickles with different heat levels, okra, that cauliflower mix, sauces, relishes, etc.

    This may cost more $$$ than I thought but I think it'll be worth it.

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    Default Re: Canning

    The first year is mostly spending and wondering if it's worth it. After that, the works still there, but so is the great stuff you will be eating and sharing with me.
    Remember, that which hath not killed you, will try again...................

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    Default Re: Canning

    If you want to start more meager, can higher acid foods in a water bath canning pot.
    I started out with all things tomato and pickled hot peppers and cukes. I expanded later.

    The less high acid foods need the pressure canner. When you are good and know stuff, you can save time and what ever energy your stove runs on, by using a steam canner similar to how you would use a water bath. Some people call the steamer unsafe so follow the newest methods.
    Remember, that which hath not killed you, will try again...................

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