Canning

Information

Canning topics: water bath, pressure canning, supplies, etc.

Members: 83
Latest Activity: Jun 9

Canning...a note of caution.

The information found on this site is in no way meant to suffice for proper preserving methods. Great care must be exercised in the canning of all foods. Always use a reliable and reputable source for all canning recipes. We strongly suggest the methods and recipes of the National Center for Home Food Preservation.

Always... follow the directions and processing methods and times in the recipe you are using. Be extra cautious when canning nonacid or low-acid foods to prevent the development of Clostridium botulinum, a potentially lethal toxin. Because the spores of botulism survives at 212°F (the temperature of boiling water) low-acid foods must be processed in a steam-pressure canner at a temperature of 240° F for the period of time the recipe you are using specifies.

Always check canned items before consuming. The first indicators of spoilage to look for are a broken seal or bulging cap. Become familiar with the guidelines for spoilage, found at National Center for Home Food Preservation.

Discussion Forum

Water level in a pressure canner 2 Replies

We are (finally) branching out into low-acid foods and just canned six quarts of homemade vegetable stock in our pressure canner.One thing that was a bit unclear during the process was how much water…Continue

Tags: canning, pressure

Started by Nicole Tedeyan. Last reply by Nicole Tedeyan Jun 9.

Wide mouth bands and lids for trade

I received a case (12 boxes) of wide mouth bands and lids (12 each in each box) as a gift. We're not going to use that many this year, as we have mostly regular mouth jars. Anyone interested in a…Continue

Started by Nicole Tedeyan Jun 8.

Canning Fish 5 Replies

Though I've never attempted this myself, Mrs.Wheelbarrow talks about canning tuna and other fish in her blog…Continue

Started by Mark Norton. Last reply by Theresa George Aug 31, 2012.

wanted: pickling cukes

Hi folks,My own cukes didn't make it this year. I spoke to 5 farmers at the Tuesday market and none had extra to sell. Do you have extra or know of a farmer who might? I'd like to pickle a dozen or…Continue

Started by Liz Falk Aug 12, 2012.

Jar sizes 2 Replies

If a recipe calls for half-pint jars, can I use the 4oz jars instead? And if yes, do I have to make any changes in the processing time?Also, is it OK to process jars sequentially? That is, if my…Continue

Started by Stacey Harwood. Last reply by Stacey Harwood Jul 12, 2012.

Check out this group from Binghamton! 1 Reply

I just stumbled on this and I was drooling over their photos:…Continue

Started by Alison F. Last reply by Krys Cail Dec 21, 2011.

More quart jars than you need?

We got a grape windfall unexpectedly, and all our jars are full. Would be interested in buying or trading for yours.

Started by Krys Cail Oct 28, 2011.

Is our pressure canner supposed to do this? 6 Replies

We have used our pressure canner three times and have had fluid boil out each time. We think it might be due to the fact that the pressure canner vents violently periodically rather than a gentle…Continue

Started by Alice Bizri. Last reply by Susan Verberg Oct 15, 2011.

canning homemade baby food 3 Replies

my niece is turning 1 year old in october and i know that her parents make her food, but they don't do any canning so it's often a scramble in their work week to get the food made. i was hoping to…Continue

Started by Sasha K-R. Last reply by Theresa George Sep 30, 2011.

Daikon Pickles and Relish

We planted Daikon (a Japanese radish) this year. Some time got freed up today, so I trotted out to the garden to harvest them. Wow. They were huge. Some are over two inches in diameter. We dig…Continue

Started by Mark Norton Sep 27, 2011.