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

Members: 87
Latest Activity: Oct 1, 2015

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

Canner for Sale 2 Replies

Just wanted folks to know that I have a craigs list posting for an All American Canner Model 921 for sale.  It has never been used.  We bought it but too big for our stove for canning.  Looking to…Continue

Tags: Canner

Started by Todd Etchison. Last reply by Todd Etchison Oct 1, 2015.

Tomato Soup 4 Replies

I want to can my tomato soup but am worried about the acidity level for hot water bath canning. I don't own a pressure canner. Any suggestions?Continue

Started by Dave Lenweaver. Last reply by Katie Quinn-Jacobs Aug 30, 2014.

Pickles - 2013

With the cucumbers starting to roll in, it's time to make pickles.  Each year, I try a difference recipe (though old favorites get made when I run out). This year:  celery/cucumber pickles and…Continue

Started by Mark Norton Aug 8, 2013.

Canning lids

Last week I bought a few boxes of Ball canning lids and noticed they now say "BPA-free" on the boxes -- both sizes. Nice to see they're listening.

Started by Carole Fisher Jul 13, 2013.

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 T.. Last reply by Nicole T. Jun 9, 2013.

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 T. Jun 8, 2013.

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 Elizabeth Gabriel 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.


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IthaCan is a web-based social network where home food preservers in Tompkins County organize food preserving events and share information.


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