Canning.

[lashbear]

OK, you guys call it Canning. I call it "Putting stuff in glass jars and calling it Canned."

However you call it, I no am the proud owner of the Ball Blue Book: Guide to Preserving 2012 ed. and with it, an introduction to canning Kit:

1803

Ball Mason jars are ADORABLE. They have the cute little embossed fruits nd stuff. I'm turning into Laura Ingalls, wanting to put up as much produce as I can.

You see, our friend, Helen, has a rather large acreage, and she raises chickens and we have added a market garden to the mix.
Once those tomatoes, fruits and veg get ready, I want to put them up in a way that doesn't rely on having power to keep them fresh.

We are eventually getting a sheep or a goat, or both for meat, and I have checked and meat can be canned for years as well.

SO OVER TO YOU:

Does anyone on the LoT have experience with canning, and can help me avoid any pitfalls??

My first project is Apple and Jalapeño jelly.

Can't wait to get all the recipes and tips from Y'all.

And I love these two Youtube Channels:
KATZCRADUL (http://www.youtube.com/user/katzcradul/search?query=canning)
and
OurHalfAcreHomestead (http://www.youtube.com/user/TheMrsVolfie/search?query=canning)

They are the ones that inspired me to try canning out, and see how I go.

Cheers,
Rob. (who really does miss you all, and who just wants to fly over to you tomorrow if he could.)

PS: Stoaty is right behind me with the canning, and will make a fine accomplice. :)

[Alex]

Whatever you do, don't start serving drinks to your guests in the unused Mason (or Ball) jars. This is hipster affectation (co-opting rustic affectation) run amok and it horribly pretentious, not to mention a less than ideal method for consuming a beverage.

Nobody will say it but everybody will think you're a douche if you do this.

[alphabassettgrrl]

Hey, that's cool! Canning is a great way to preserve food.

I was a kid when my grandma and my mom canned food, so I don't remember much, but follow the directions. Pack the food in the jars, pour in the liquid, put the lids on, and either do a hot-water bath or pressure cook them.

[Alex]

If you accidentally make botulism consider it free Botox.

[Snowflake]

Canning for Dummies is also a good guide.

I have a canning kit and have yet to make good on my threat to make anything!

I do make refrigerator pickles, but none of the canning supplies are needed except mason jars.

[Alex]

Also, if you're into caning I suggest vandalising cars in Singapore.

[alphabassettgrrl]

Also, if you're into caning I suggest vandalising cars in Singapore.

Any of the fetish clubs will also be happy to oblige you without the big travel cost.

[lashbear]

Whatever you do, don't start serving drinks to your guests in the unused Mason (or Ball) jars. This is hipster affectation (co-opting rustic affectation) run amok and it horribly pretentious, not to mention a less than ideal method for consuming a beverage.

Nobody will say it but everybody will think you're a douche if you do this.

Oh, you haven't seen these: http://www.cuppow.com/collections/cuppow-jar-drinking-lids
:cheers:
1804

[lashbear]

Snowflake: we'll have to start a 'Jelly-Of-The-Month' Club ;)

Alex: My lips are already plump and luscious. No need for botox, ta.

Having said that, I am being VERY careful about processing times and pressures. There is a lot of botulism scaremongering out there, and no two bloggers seem to agree what's safe and what's not. I'm going with the official Ball Blue book, and now Canning For Dummies (thanks for the Tip!)

Oh, and I've decided to start with Dilly Carrots instead. I can snack on them, and they're less unfriendly for me than sugary jelly. (But I REALLY want to try the Jalapeño jelly).

[Alex]

Heh heh. Ball Blue Book.


Also, that products highlights rather than ameliorates douchiness. It says "I don't even have the courage of my douche convictions."

[Strangler Lewis]

I know this is about canning, but I keep reading it as caning. You might want to take that up instead as it carries less risk.

Good caning site. (http://www.chaircaningandsupplies.com/)

[alphabassettgrrl]

Yeah, that's not the kind of caning that my mind conjures up.

[Strangler Lewis]

Sounds like the canning is going well. (http://news.yahoo.com/scientists-have-discovered-a-new-type-of-botox-that-they-claim-is-the--deadliest-substance-in-the-world---182511337.html)

[lashbear]

SL, thanks for the caning tips ;) and, I won't have to worry about that botulism thingy, because I wipe the rims real good.

Don't worry, Alex. If I were to ever drink out of a mason jar (esp. with a yuppie sippy-cup lid) I'd can myself and store myself away from humanity.

...now a Vegemite jar... that's a different story.

[cirquelover]

It is a great way to store fresh produce from the garden or local orchard! I have never done meat, too afraid of killing someone.

It sounds like you have great advice and I can imagine with youtube that is a huge help! Make sure to wipe the rims well, sanitize jars first and if they don't pop then eat immediately or toss them.

I find jelly and jam the easiest. It is fun to experiment and come up with different flavors. If it doesn't set up like you wanted then you have a nice dessert sauce! I saw in my Ball newsletter that they even have a jelly maker, it looks like a crock pot to me.

A tomato is a very versatile thing too. I have friends who can lots of different salsas, spaghetti sauce, crushed tomato, whole tomato.... the whole gambit!

Next up.....a food dehydrator and then the machine that takes the air out and seals them up for you for longer storage.

[Cadaverous Pallor]

We call it canning even though it's jarring. Bottling?

Only thing I ever jarred was a family pickle recipe, and that wasn't super long term anyway. Good luck, Beartha Stewart.

[lashbear]

Well, that was weird. I have to give VCPM for the Beartha Stewart comment, because I tried to do it normally, and got 5 (count them - FIVE) pop-ups saying I can't give mojo to the same post twice. Even though I hadn't given it once.

And, cirquelover, Tomatoes are one of the things we're growing at the moment - so lots of scope there. Yay.

I have just found out that you need to buy new lids each time (but you can re-use the bands). There's a cost I wan't aware of.

I'm thinking I might try jalapeño jelly with apples and no/low-sugar pectin, so that I don't have to use 3.5 cups of sugar in it.