canning chili/canning baked beans

[Prairie]

I have never canned before and I don't really have much to can, but I'd like to make a gallon or two or chili and the same with baked beans. Anything I should know besides the basics? I am planning on using a simple water bath canner.

Thanks

[sissy]

Sorry, The largest you can can is quart. And you need a pressure canner for both. Please do not try to water bath ether of these. Get you a Ball Blue Book, it has step by step directions & recipes in it. Wal Mart & Ace hard ware have them with the canning supplies.
Sissy

[NCLee]

Agree. Neither of these can be safely processed with a waterbath canner. The Ball Blue Book is only $6 and is what you need to get started canning.

Once you get started canning there are a lot of things you can put up in jars, even if you don't have a garden.

--One of the easy things to do is watch for the loss leader sales at your favorite grocery stores.

--Another is to visit farmer's markets and roadside produce stands. Your best buys will be fruits and vegetables that are in season.

-- And one more is one of the bulk warehouse stores, such as Sam's Club.

In addition to the Ball Blue Book, use these web sites for more information on preserving.
http://www.freshpreserving.com/
http://www.uga.edu/nchfp/publications/publications_usda.html
http://foodsafety.psu.edu/preserve.html

Once you start canning, there's a wonderful world of recipes to choose from that'll put "convenience" foods on your pantry shelves and will save you money at the same time. It may seem to be expensive when you first start acquiring your equipment and supplies. But, in the long run, you will save money. Some of my equipment and supplies was purchased in the late 60's and is still going strong.

Oh, and when you first start canning, go ahead and use the procedures for tomatoes (water bath) and green beans (pressure canning) to learn the basics. Can some water, for your water storage needs, the first time you use a pressure canner. Use the same processing time that's used for chicken or beef broth. Canning water lets you become accustomed to the canner without having to prep anything before hand.

Hope some of this helps. Feel free to ask questions when you get started. Everyone one of us had to start out where you are right now. We'll be glad to lend a hand, when we can.

Lee

[Anon001]

Prairie,

The reason you can't safely use water bath for the chili and beans is because they are not high in acid.

ONLY high acid items can be canned using the water bath. You can use it with pickles, jellies, jams, and the older high acid variety of tomatoes. Even new hybrids of tomatoes are too low in acid. Just about everything else needs pressure canning to make the food last and not spoil.

[sbemt456]

Hey Prairie, I agree with the others on the need to pressure can chili and baked beans. I have a recipe posted on my blog for baked beans that is awesome and fairly easy to make. Just follow the directions in the recipe. And I have canned home made chili and chili beans. The blog address is on the bottom of my post.
Dont let pressure canning scare you, it is simple if you use common sense and follow the directions and processing times. And yes get a copy of Balls canning book, it has a wealth of info for folks new to canning.

Have a great day!

stella

[kiwirach]

Prairie,

The reason you can't safely use water bath for the chili and beans is because they are not high in acid.

ONLY high acid items can be canned using the water bath. You can use it with pickles, jellies, jams, and the older high acid variety of tomatoes. Even new hybrids of tomatoes are too low in acid. Just about everything else needs pressure canning to make the food last and not spoil.

thanks for explaining that Paul....i wanted to ask why for future reference.(another who hasnt canned before)

[Prairie]

Thanks all. I guess I'll have to invest in a pressure canner. Can one use it over an open propane fire (outdoor cooker)? I'd still like to preserve excess chili and beans, so I guess I can invest in a freezer, or wait til November/December when it is frozen outside. I did pick up an excellent book at the library yesterday. A Reader's Digest book, "Back to Basics; How to learn and enjoy our traditional skills", that has stuff on canning, preserving, and most other homesteady stuff a guy needs to know. It is 30 years old, so I doubt I could find a copy for sale or order one. :sad:

[CanNerd]

Be careful with reading canning information that is 30 or more years old. Research and technology has learned lots during that time and canning information has changed dramatically since the '90's.

Using an outdoor propane burner can be used for canning if it is about 12,000 BTU and you can protect the area from the wind. Some burners are capable of much higher heat which can warp the canner making it useless. They cost too much to allow that. Also recommend you get a 'rocker weight' type canner instead of a dial gauge that has to be tested for accuracy all the time.

[Anon001]

It is 30 years old, so I doubt I could find a copy for sale or order one. :sad:

That is a great starter book for someone. But like CanNerd said, compare the canning section to newer canning recommendations... I will say however that not everyone agrees on safe canning recommendations... so it is up to you to take care of yourself and family.....

"Back to Basics" can still be purchased. It is available through Amazon.com at the following link:

"Back to Basics" at Amazon.com (http://www.amazon.com/Back-Basics-Complete-Traditional-Skills/dp/1602392331/ref=sr_1_2?ie=UTF8&s=books&qid=1252611301&sr=8-2)

I have this version as well as a couple other good ones.

As far as canners go.... I would recommend the All-American brand canners if you can afford it or save up for it. They use the gage AND the rocker weights and they also operate with no gasket. So, you don't have to keep replacing them and you won't be out searching in 20 years trying to find an exact gasket. lol.... I have the model 921 and I really like it. It is a good size for one person. For beginning it would also be a good one. However, for someone that is already experienced at canning, and if they have a family, they will most likely want a larger one, or possibly two of this size and run two at a time. My model 921 will hold 7 quarts or 14(?) pints. It comes with two racks in case you stack jars.

[Prairie]

Paul, that book is almost identical to the book I have except for a few regional differences.

[Prairie]

This is the exact book I am holding in my hands judging by the ISBN #. http://www.amazon.com/Back-Basics-Learn-Traditional-Skills/dp/088850098X/ref=sr_1_4?ie=UTF8&s=books&qid=1252614641&sr=1-4

[NCLee]

Looking at my copy right now. Same cover as the pix shown in the link above. However, the ISBN # is different.
Mine = ISBN 0-89577-086-5
Copyright 1981, Third Printing, December 1981

CanNerd's advice is good about checking the canning info against current recommendations. This issue of the book still gives info on jars with zinc lids and bail closures. Neither of these is considered to be safe according to today's recommendations.

That said, there's still a lot of valuable information in the preserving section of the book. Just cross check the processing times/methods against those at http://www.uga.edu/nchfp/publications/publications_usda.html or http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php

Lee

[Anon001]

This is the exact book I am holding in my hands judging by the ISBN #. http://www.amazon.com/Back-Basics-Learn-Traditional-Skills/dp/088850098X/ref=sr_1_4?ie=UTF8&s=books&qid=1252614641&sr=1-4

Prairie,

It is the same book. The only difference is that the green book is a newer edition of the yellow book. With it's popularity, Reader's Digest made a new edition (green), but I can't remember any of the time frames. So, yes, the green is the same as the yellow, just newer.