Canning, preserving, and putting up.
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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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QuiltMaven Thimble'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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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? 
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Marisa McClellan's profile photoMary Dale-Bannister's profile photo
4 comments
 
Thank you everyone!
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Frank Ozaki

Discussion  - 
 
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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Becky Rose

Discussion  - 
 
Where is everyone's favorite site to order Weck jars? The Weck web page looks cheaper than most other sites? Trying to stay within my holiday budget. :)
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Wendy Begon

Canning  - 
 
I have a question regarding canning cucumber relish. The relish is starting to ferment in the jars. I just made it within the past two weeks. Is there a way to re-do the relish or should it all be tossed?
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Marisa McClellan's profile photoSam Falzone's profile photo
5 comments
 
... oh well ...too bad.
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Ott, A

Canning  - 
 
This is like the best canning hack ever.... Check out how I used my crock pot to can tomato sauce!!!!
http://www.alattewithotta.com/2015/09/canning-crock-pot-tomato-sauce.html
#canning   #tomatoes   #preservation  
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Mark Smith

Discussion  - 
 
Seriously .. the best and simplest kimchi recipe, using regular ball cabbage this time, instead of Napa Cabbage. Very crunchy, very long keeping.  I substitute my own peppers with great results.  Be creative with it.
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Lorri Helms's profile photo
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Ott, A

Canning  - 
 
One more peach recipe for you... this one is Honey Spiced Canned Peaches, and I love how the cinnamon sticks look inside the jars.

#Canbassador   #canning   #preservation   #peaches  
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Will Griffin's profile photo
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M. Lopshire

Canning  - 
 
I just tried halving the Strawberry Vanilla Jam from Food in Jars and ended up with a fruit roll up instead of a jam.  Things looked good until I added in the pectin and tried to get the jam to 220 degrees.  What did I do wrong?  Is there a visual cue I should use?  Help!!!! #canningproblems #newcanner  
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Marisa McClellan's profile photoM. Lopshire's profile photo
3 comments
 
Thanks +Jessica K and +Marisa McClellan !  I'll go with a visual cue in future.
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Ott, A

Discussion  - 
 
International #CanItForward  Day is this Saturday.  Enter to win a case of canning jars from Ball.

#canning   #giveaway   #masonjar  
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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.
 
Here so quick info on jars
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Mark Smith

Discussion  - 
 
 
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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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 photo‫ﺭﻭﺯﻱ ﺻﺎﺩﻗﻲ‬‎'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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Ott, A

Canning  - 
 
Love the taste and texture of this easy to make fruit spread.
http://www.alattewithotta.com/2015/10/little-boy-blueberry-jam.html
#jam   #canning   #blueberry  
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Charlotte High's profile photo
 
Just Right keeps down lows level been running much high but had too much less sugar level been works on my new dietbet group for this family members
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Darlene B

Discussion  - 
 
My latest finds. Does anyone know about the "wholefruit" jar?
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Denisea Cowart's profile photoAlechia Neathery's profile photo
2 comments
 
These are for fruit jar,the wire tighten the lid on. You can use these as canning jar. They are just like the new one you see in the stores. But I wouldn't use these for canning cause you never know what will happen to jar. 
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Ott, A

Canning  - 
 
Enjoy those summer peaches all year long with this recipe for Spicy Peach Spread.
http://www.alattewithotta.com/2015/08/spicy-peach-spread.html

#Canbassador   #peaches   #canning  
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Anthony Zorida's profile photoStephanie Storey's profile photo
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