Food Preservation

Comment by Torry on February 3, 2009 at 10:55am

Canning doesn't have to be difficult or intimidating...yes, there are some safety issues with pressure canning and sometimes things do go wrong. If you're a novice, then consider trying the "water bath" method. This works for low-acid foods, jellies and pickled goods. You do not need any fancy equipment, just a large pot, deep enough to cover jars with 1/4 in. water and a wire rack to keep the glass off the pot bottom. Ball canning supplies have easy to follow instructions and hints on all of their products. They also print a great how-to book on how to can just about anything. Give it a whirl. Last night at the grocery store I was tickled about not having to buy several items because I had cases of them at home.

Comment by kim bennett on June 24, 2009 at 7:05pm

hey you can can just about anything I make a huge batch of pumkin bread and zuccini bread in the fall and bake them in widemouth pint jars fill 3/4 full and ake when done pull from th oven and top with a sterilized lid, and ring cool and store way cool and ready when you are with no baking involed

Comment by kim bennett on June 24, 2009 at 7:10pm

look for used pressure cookers and cnning jars at yard sales you can get them at a fraction of the cost and teach someone who doesnt know how to can and pass along a 2 dollar pressure cooker to them play it forward. also invite folks over for a canning party, everyone brings their gren beans and jars and everyone cleans snips and cans and divide the end goods up equally fun and rewarding

Comment by kim bennett on June 24, 2009 at 7:12pm

can meat and poultry, remember if the power goes out canned stuff doesnt need rfigeration

Comment by Lelo in Nopo on June 24, 2009 at 8:12pm

Melody, have you tried making chips with your kale? I love eating kale this way...

Comment by Bonnie on June 26, 2009 at 11:07am

I've heard that canning baked goods isn't safe--there's a risk of botulism--anybody know anymore about it?

Comment by Aliza Ess on July 30, 2009 at 11:10am

Just to reply to people's comments that you can can almost anything- please be careful when canning baked good, vegetables, meat, or anything that isn't acidic. I would use the pressure canning method in that case instead of the water bath method, just to avoid any possible food contamination. Better safe than sorry.

Comment by Cornelia on August 3, 2009 at 3:00pm

Wanted everyone to know about the "Cans Across America" canning events that are going on around the country. Go to one or plan your own! http://homegrown.org/blog/2009/07/cans-across-america-hold-a-cannin...

Comment by Deb Counts-Tabor on August 29, 2009 at 1:21pm

We don't eat a lot of jam at my house, so I have been finding other things to pickle/preserve. So far, it's been bread&butter pickles, tons of pints of dilly beans, new potatoes, stewed tomatoes, peppers both pickled and roasted, pints and pints of pickled peaches. Today will be tomato soup and more whole crushed tomatoes, as I'll be getting an extra 20 lbs from my CSA guy!

Comment by Stacey on February 20, 2010 at 5:48pm

My husband and I did our first freezing and canning (pickling) this summer. We have defrosted our frozen green beans and carrots, but found them to be a bit soft and limp (still edible). I'm wondering if this is typical? We followed the instructions to blanch and cool for 2 minutes each, dried and sealed them with a food saver. Any ideas if something went wrong with our approach?

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