Hi everyone

[cookiehll]

Ok I new to canning by myself.
We have a pressure canning equipment and I just ordered a water bath canning set. Are there any resources where I can learn what and how to use my water bath canning equipment?
thank you
Cookie ???

[Shamrock1121]

Here's a great web site that should keep you busy:

National Center for Home Food Preservation
http://www.uga.edu/nchfp/publications/publications_usda.html

The Ball Blue Book is a resource we all seem to depend on. It comes in a short version and a longer, more detailed, version. This is the only commercial canning book that follows the USDA recommendations.

Avoid using old books and old recipes. These may not have been tested. Processing times have changed in recent years and take into account altitude. You'll need to know your altitude for proper canning and processing times.

We are contending with stronger and more strains of deadly bacteria than even a decade ago, so use modern methods.

If you have a County Extension Office near you, stop in and visit with the Foods Agent. They have all kinds of free information, may give home canning classes, or can link you up with a knowledgable mentor.

-Karen

[cookiehll]

Dear Karen,
Thank you so very much.
:-[ Did not see that it had gone through to posting and re sent the plea.
You have been very kind.
God Bless
Cookie

[AlyBlu]

Hi Cookie - am new also - I mostly follow Karen around on this board and carefully read the links she posts.

[CanNerd]

Basic Canning Guidelines (http://missvickie.com/canning/canning-frame.html)

[goodwifefarm]

Hi! Canning is great! Buy a good canning book, read read read, and have fun! ;D

sarah

[MrGreenJeans]

LAST YEARS KILL LIST. 77 greenbean, 35 kraut, 35 maters, 21/2 gal. mixpickle, 38 peaches, 18 pickled corn, I pressercan in quart,s . Not a lot but it helps out. Tater box almost empty. Still got a few squash left. Can tillya can,t or ya run outa stuff ta cram in them thar jar,s. Have a goodin.

[MissouriMrs]

canningusa.com is also a really good sight. 2 expats living in england and france and they have a slew of videos.

[momilitia2]

Hi- I am new to all of this stuff tooo.... Sometime I wounder why a lot of people... are all of a sudden- are starting to "get ready"... anyway...
I am married and have 3 little kids and a wife that I must provide for- Food and water, and of course, my kids like to eat!!!!

I have read "some" on the net, and just order a book on canning.

The thing that is troubling me is - I have laid out the garden, but some things I have read on canning - you need a PHD in science.

Acid / sea level X suns movement on last Tuesday = all the family dieing of sickness.

Not the results I am looking for-

Is it as hard as I am thinking?
??? ??? ??? ??? ??? ??? ??? ??? ??? ???

[anna]

Its easy but it does pay to educate yourself to safe procedures. Contact your local State Extension Service and ask if they are doing any classes. You can also pick up or order bulletins from the Extension Service, but its easy to get the same on line and download. Some people are more comfortable learning face to face more than by reading. I learned by reading the book that came with my canner over and over all winter so I was prepared when canning season arrived. Now I can year around. Winter is the perfect time to can because the heat is appreciated in the kitchen!

[CanNerd]

Is it as hard as I am thinking?
Canning is easy but it does require respect and the more you understand the process the easier and more fun it gets.

Food is separated into two categories: High-Acid Foods (jams, jellies, fruits, pickling) and Low-Acid Foods (Meats and Vegetables). Tomatoes are almost neutral and can go either side.

A Boiling Water Canner is sufficient for High-Acid Foods to kill the spores and toxins that could possible survive in that environment.

A Pressure Canner is needed for Low-Acid Foods because everything loves living in that stuff, especially one bacteria spore known as C. Botulinum (Botulism) that is heat resistant and cannot be killed off in a Boiling Water Bath. It takes a much higher temperature (240 deg.F) for a sustained period.

The other important factor is the stability of the food once it is in the jar. Sounds simple when you cook something, but then let it sit for awhile and watch things separate out or spoil before the rest of it. Proper recipes have been thoroughly tested in a lab to meet all requirements.

Visit National Center for Home Food Preservation (http://www.uga.edu/nchfp/index.html) to answer all questions on canning.

BTW I'm the acting moderator of the Ball® Canning message board and deal with these issues regularly.

[silvergramma]

if you can find older hard cover canning books wow you can learn a lot otherwise go to the library and get the ball books... i was lucky enough to get older canning books at garage sales wow those old black and white photos are something..

[appalachian]

Hi Cookie, I am a new member. Pickyourown.org has some good info.

[CanNerd]

Be careful with "older" canning recipe books because the rules changed in 1990 and all books were reprinted and all recipes were (re)tested before being published again. A lot of old recipes disappeared for safety reasons.

Any book not printed after 1990 should be tossed or deemed a 'collectible' but not using the recipes.

[pcrowder]

Carla Emery's books (Old Fashioned Recipe Book and The Encyclopedia of Country Living) are fantastic, so are Jackie Clays!

[silvergramma]

carla emery is my hero.. i read her book years ago before the next printing came out and the change in my life due to that was just unreal i wanted what she had .. thus here are I lol