Canning, preserving, and putting up.
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Tomatoes are coming in from the garden so fast we can't keep up!

We like the tomato skins. Do we have to remove them for canning, or can I just chop them up and leave them in the mix?
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Mary Dale-Bannister's profile photoMarisa McClellan's profile photo
4 comments
 
You can always skip the peeling step. It's really a matter of taste. Some people feel like they can make a sauce bitter, but I've never experienced that. 
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Mmmm, delicious!
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I'm hoping to have lots of bean this year. So here my question: can you can bean,if so what the best way and the best recipes with the best results? Take in mind that I'm new to canning. 
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SolongeQuilts's profile photo
 
First of all, if you are new to canning. Find a copy of the Ball or Kerr canning recipe books. Yes, you can can beans, but you would need a pressure canner. If you want pickled beans, you can use a water bath canner. The rule of thumb is, high acid like tomatoes and fruit jams can be canned in a water bath. Green beans etc. have to be canned in a pressure canner. Hope this helps. 
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Mark Smith

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Fermented Foods And Why They Are So Good For You
Fermented foods have done more than just occupy the flavourful space between fresh and rotten. They have taken the health world by storm. Discover the many time tested of fermented foods, and why health experts are fully on board with it.
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Frank Ozaki

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apologies if this has been asked before (if so, links would be much appreciated!), but:

is it possible to can small batches in a pressure COOKER?

i just bought a 6.3 quart pressure cooker, and part of my rationale was that i figured i could then make and can beans with it. i don't plan on making tons -- 3 or 4 pints at a time, maybe? -- but the information i've been finding elsewhere seems conflicting. some say it's possible in a cooker, some say only a canner can do it. not sure what to believe. thanks for your help!
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Frank Ozaki's profile photoMarisa McClellan's profile photo
5 comments
 
So glad to help! 
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About this community

This is a space to talk about canning and preserving in a kind and community-oriented way. This is not a place to self-promote. Links to blog posts and recipes must be in service to a conversation. Openly promotional links will be deleted.

Caitlin Boberg

Discussion  - 
 
Does anyone know if it'd be possible to double Marisa's lemon and lime curd recipes? Two jars just aren't enough for my family lol
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Marisa McClellan's profile photo
 
Caitlin, it's better to make a couple batches in sequence than it is to double the recipes. If you double them, the cooking time lengths and it's harder to get the curd to set. 
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Here so quick info on jars
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Andrea Hughes

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Greetings cooking & gardening community! This is just a quick post about how to preserve herbs by freezing them. In this case, I am preserving fresh cilantro. Why? Because cilantro is a cool-weather crop. By the time my to...
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I recently got a pressure canner (yay!). So far I've only done stock for soup. I want to can some spaghetti sauce with meat, but when I look at the recipes in my canning books and online, they all start with 30 lbs of fresh tomatoes. In fact, they all seem to be identical to or VERY similar derivatives of the recipe from the USDA Complete Guide to Home Canning.

I'm in Missouri. I am very unlikely to find fresh tomatoes in February, especially not 30 lbs of them. I'm OK with using canned tomatoes, but I haven't the foggiest idea how much to use. The tomatoes in this recipe are crushed, cooked down and then strained within an inch of their lives, so I expect there is a lot of loss, but how much? The recipe only calls for 2.5 lbs of ground beef, so it's got to be way less than 30 lbs the make it through the process.

I can guess how much canned tomato to use, but it will certainly vary somewhat from the approved recipe. 

I understand that in pressure canning the goal is to penetrate every particle of food in the jar to the magical 240 degrees for long enough to kill botulism bugs. So then isn't the limiting factor the densest food in your recipe? 

I also see a recipe for canning ground meat in the USDA book. The recipe for spaghetti sauce requires a processing time of 70 minutes, the ground meat alone requires 90 minutes. Whole tomatoes in juice only need 25 minutes in a pressure canner (all at 10 lbs pressure). 

So if the ground meat is the densest ingredient in my sauce, and my sauce will definitely be less dense than canned ground meat, then shouldn't I be safe if I process a sauce derived from these recipes for 90 minutes?

Am I missing something crucial? 
3
Marisa McClellan's profile photoMary Dale-Bannister's profile photo
4 comments
 
Thank you everyone!
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Question about lug lids please. How can you tell the buttonless lids have sealed properly? I make & sell a fudge sauce (VDACS approved, LACF exempt) and buttonless lids come with my jars. But I've been ordering button lug lids (25 cents each + shipping) because with them I'm SURE the seal is good. But, here's the thing. Now I have over 200 buttonless lug lids.  I'm trying to cut my overhead costs - I used the buttonless lids for my first 2 batches and they seemed fine, but I'm more comfortable with the button lids. I'm new to canning (just since 10/15.) What a pickle! Comments please? Really appreciated. Terri
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Lisa Reinhart's profile photo
 
Hi Terri, My feedback here is  based on the assumption that you're not processing this in a canner...that you're simply pouring your hot sauce into a hot jar and capping with a hot lid. If that's not what you're doing, please disregard this. :-)
Basic rule of thumb for hot fill is that the higher temperature all parts are at upon capping, the more vacuum created upon cooling. We recommend filling above 180 degrees Fahrenheit (with all components pre-heated). This often means that you'll need to be capping as you fill in order to make the best of your heat. If you have a good clean operation, you should be creating enough vacuum. With the no-button lids, you should be able to see a slight concave appearance. Try comparing a filled & cooled jar with a cap placed onto an empty cold jar. I'm not sure where you're currently getting your packaging. They should have a vacuum gauge available. Many commercial operations use them in order to verify that their vacuum is sufficient and to provide data for their processing records.
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