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Old 04-12-2012, 11:25 AM   post #1 of 19
BOSMECH
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Default Canning

I just started water bath canning, I have done spicey pickled vegitables so far and turned out great, next I am going to do salsa.
I would like to get a pressure canner and go for that.
So what do you can and what are some of the recipes you have.

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Old 04-12-2012, 02:41 PM   post #2 of 19
Robert Webb
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Default Re: Canning

I have a salsa recipe from a favorite local mexican restaurant that I can from time to time and I have a recipe for Brunswick Stew that my parents used in their BBQ restaurant years ago.......bad thing about that recipe.......it makes FIVE GALLONS of stew......lol
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Old 04-12-2012, 07:16 PM   post #3 of 19
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Default Re: Canning

Well my daughter and I are going to try making some salsa and canning it this weekend I hope it works.
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Old 04-13-2012, 05:37 PM   post #4 of 19
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Default Re: Canning

brandy-candied carrots, mild spicey pickeled green tomatoes with jalapeno peppers, cinnamon spiced peaches and apples, plumsauce and grape syrups, etc.
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Old 04-14-2012, 05:07 PM   post #5 of 19
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Default Re: Canning

Quote:
Originally Posted by Vonrow View Post
brandy-candied carrots, mild spicey pickeled green tomatoes with jalapeno peppers, cinnamon spiced peaches and apples, plumsauce and grape syrups, etc.
Brandy-candied carrots sounds awesome, so do the rest of the recipies.
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Old 04-14-2012, 05:31 PM   post #6 of 19
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Default Re: Canning

You should get the Ball Blue Book of Canning and Preserving. Check out this site - http://www.freshpreserving.com/home.aspx
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Old 04-14-2012, 05:32 PM   post #7 of 19
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Default Re: Canning

Wife puts up 9 day pickles - yummm! And it does take 9 days!
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Old 04-15-2012, 08:47 AM   post #8 of 19
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Default Re: Canning

I think I will get the Ball book of Canning and Preserving, everyone has talked about it.
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Old 04-18-2012, 07:54 PM   post #9 of 19
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Default Re: Canning

Well my daughter and I made salsa, pickles and pickled veggies the salsa was for the first time and so far it has a good flavor but on the medium hot side.






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Old 05-22-2012, 10:07 PM   post #10 of 19
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Default Re: Canning

I want to get into canning with all the stuff I have planted in the garden. What are you guys using for the waterbaths (size or type of pots) I remember my neighbor doing it when I was a kid, but I dont remember to much.
Also how do you go about doing it?
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Old 05-28-2012, 07:24 AM   post #11 of 19
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Default Re: Canning

This batch was my second batch of veggies and first on the salsa, which turned out real real good and everyone that I gave it to want's more.
Here is the link I used most to learn from.

http://www.pickyourown.org/allaboutcanning.htm
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Old 05-28-2012, 10:37 AM   post #12 of 19
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Default Re: Canning

Quote:
Originally Posted by chaosracing View Post
I want to get into canning with all the stuff I have planted in the garden. What are you guys using for the waterbaths (size or type of pots) I remember my neighbor doing it when I was a kid, but I dont remember to much.
Also how do you go about doing it?
Not to give you a short answer, but I also highly recommend http://pickyourown.org/allaboutcanning.htm. There is so much information on this site that it would take a complete forum devoted to just canning to cover it all.

I've found that the recipes, tips, and equipment discussed on PickYourOwn is spot on and very good. Give it a look and ask all the questions you want.
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Old 05-28-2012, 11:11 AM   post #13 of 19
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Default Re: Canning

Here's my canning wisdom after taking it up last fall:

Most recipes (Ball Book, Nat'l. Center for Preservation) are for 7 pints, so the big water bath canner sits on the shelf after you find the little canner and get the right rack (I got the rack from the manufacturer when I emailled them). There are two of us and the 11 1/2 quart water bath canner from GraniteWare ( http://www.columbianhp.com/products/...-jar-rack.html ) works great, two are nicer. You must have the jars hot before filling, then put in the canner.

I found mine at Fred Meyer for $12 at the end of the season, so I bought three. Careful, over buying is a disease.

Pressure canners are for meat and low acid foods. Looks good on the shelf with the big waterbath canner.

It's easy to make a bunch of stuff nobody eats. Need any relish??? Pickled cauliflower???

Determine if your spouse approves of your tomato sauce. Then make it thicker anyway. Trust me.

The National Center for Home Food Preservation (http://nchfp.uga.edu/) is the official source of information. If you screw up someone could die. Could be you.

Find out about Penzeys Spices for fresh, fair price spices (www.penzeys.com). You won't believe the difference fresh makes.

Canning jars are like wood clamps, you never have enough. Unless you have relish in them...
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Old 05-28-2012, 11:30 AM   post #14 of 19
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Default Re: Canning

For jellies/pickles/salsa I use a water bath canner. you can get one just like this one at Walmart along with Pressure canners. I Pressure can all me Green Beans, hate store bought beans.
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Old 05-28-2012, 11:57 AM   post #15 of 19
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Default Re: Canning

Thanks guys.....lots of info over there. Cant wait to go thru it all.
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