Comments on: Food Trend: Home Canning http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/ Fri, 19 Mar 2010 05:43:44 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: Kay http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-5602 Kay Sat, 14 Nov 2009 18:58:19 +0000 http://blog.healthyeats.com/?p=8501#comment-5602 Once the brunswick stew is made, how long do you can it in the presser cooker Once the brunswick stew is made, how long do you can it in the presser cooker

]]> By: Connie http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3816 Connie Thu, 27 Aug 2009 23:17:29 +0000 http://blog.healthyeats.com/?p=8501#comment-3816 You can do so much more with canning....we make large batches of brunswick stew, homemade vegetable beef soup, chili beans, spaghetti sauce in a 30 quart black cast iron kettle (aka a washpot in the South) and then can it all in jars. If you don't have a large cast iron pot, you could probably use one of the large/tall canning pots to make it. We do this outside with either a propane gas burner, or oak wood. This is good stuff especially in the winter time! We use tomatoes, corn, okra and other stuff from our garden and buy anything else we need, like the kidney beans to add to it. You can do so much more with canning….we make large batches of brunswick stew, homemade vegetable beef soup, chili beans, spaghetti sauce in a 30 quart black cast iron kettle (aka a washpot in the South) and then can it all in jars. If you don't have a large cast iron pot, you could probably use one of the large/tall canning pots to make it. We do this outside with either a propane gas burner, or oak wood. This is good stuff especially in the winter time! We use tomatoes, corn, okra and other stuff from our garden and buy anything else we need, like the kidney beans to add to it.

]]> By: Amanda http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3718 Amanda Fri, 21 Aug 2009 20:28:37 +0000 http://blog.healthyeats.com/?p=8501#comment-3718 I took approximately 5 cups of apples and simmered them in a simple syrup (2 cups sugar to 1 cup water simmered until sugar dissolves) infused with cinnamon, nutmeg, and cloves until the apples were fork tender. The apples were starchy enough that the liquid thickened up on its own. If yours seems a little too runny take a few tablespoons of the liquid aside and mix with some cornstarch before adding back to the pot. On another note, as long as you follow the necessary processing times when canning, bacteria should not be an issue. Most items that are canned also contain either sugar or some type of acid to prevent the growth of bacteria. Once you bring your jars out of the boiling water bath/pressurized vessel turn them upside down on a towel while cooling. This creates a tight seal which will also help prevent bacteria growth. Let me know if I can help you in any other way! I took approximately 5 cups of apples and simmered them in a simple syrup (2 cups sugar to 1 cup water simmered until sugar dissolves) infused with cinnamon, nutmeg, and cloves until the apples were fork tender. The apples were starchy enough that the liquid thickened up on its own. If yours seems a little too runny take a few tablespoons of the liquid aside and mix with some cornstarch before adding back to the pot. On another note, as long as you follow the necessary processing times when canning, bacteria should not be an issue. Most items that are canned also contain either sugar or some type of acid to prevent the growth of bacteria. Once you bring your jars out of the boiling water bath/pressurized vessel turn them upside down on a towel while cooling. This creates a tight seal which will also help prevent bacteria growth. Let me know if I can help you in any other way!

]]> By: Sarah http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3658 Sarah Wed, 19 Aug 2009 15:14:47 +0000 http://blog.healthyeats.com/?p=8501#comment-3658 I don't use vinegar, I use Lime! Very good!! I don't use vinegar, I use Lime! Very good!!

]]> By: mary http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3633 mary Tue, 18 Aug 2009 14:56:56 +0000 http://blog.healthyeats.com/?p=8501#comment-3633 mary, i do can peaches every year, they come beautiful, i also do tomatoes.,lots of work but it worth the effort., mary, i do can peaches every year, they come beautiful, i also do tomatoes.,lots of work but it worth the effort.,

]]> By: Angela http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3625 Angela Mon, 17 Aug 2009 20:57:37 +0000 http://blog.healthyeats.com/?p=8501#comment-3625 I canned for the first time this year. I made peach butter, peaches and pasta sauce and salsa. With this being my first time I want to make sure I did everything correct is there a way to test it for bacteria before we eat it and give it away for gifts. Amanda would you mind sharing your apple pie recipe? I have been looking for one and can not seem to find one. I canned for the first time this year. I made peach butter, peaches and pasta sauce and salsa. With this being my first time I want to make sure I did everything correct is there a way to test it for bacteria before we eat it and give it away for gifts. Amanda would you mind sharing your apple pie recipe? I have been looking for one and can not seem to find one.

]]> By: Gudrun http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3622 Gudrun Mon, 17 Aug 2009 16:24:58 +0000 http://blog.healthyeats.com/?p=8501#comment-3622 ooh, I caught the pickling bug this year! Watermelon pickles (two kinds), dilly beans, bread & butter pickles. I am also hoping to pickle zucchini, if my darn plant would ever start producing! Loving the Joy of Pickling cookbook for these items. Also made loads of plum jam, as well as apricot and peach/nectarine. Using a great Farm Journal cookbook for some of the recipes. And the National Center for home preservation is where I first learned how to can, great site. ooh, I caught the pickling bug this year! Watermelon pickles (two kinds), dilly beans, bread & butter pickles. I am also hoping to pickle zucchini, if my darn plant would ever start producing! Loving the Joy of Pickling cookbook for these items.

Also made loads of plum jam, as well as apricot and peach/nectarine. Using a great Farm Journal cookbook for some of the recipes. And the National Center for home preservation is where I first learned how to can, great site.

]]> By: Amanda http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3621 Amanda Mon, 17 Aug 2009 15:13:16 +0000 http://blog.healthyeats.com/?p=8501#comment-3621 Hi Brenda, Sorry to hear about your apple pie filling situation. I actually made my apple pie filling by accident. I was making an apple cobbler one day (I have an apple tree in my yard and was trying to use the apples up before they went rotten sitting on the ground) and the mixture seemed to be more liquidy then I would of liked. I ended up draining some of the liquid off and using that as part of my apple pie filling. I had a lot of apples leftover so I peeled up about 5 cups of them, simmered them in this leftover liquid until they were tender, and then put them in cans and boiled them for 10 minutes. The natural starch in the apples seemed to thicken up the liqud enough, but if you find yours too runny trying adding some cornstarch until it becomes thick enough to your liking. Hope this helps! Hi Brenda,
Sorry to hear about your apple pie filling situation. I actually made my apple pie filling by accident. I was making an apple cobbler one day (I have an apple tree in my yard and was trying to use the apples up before they went rotten sitting on the ground) and the mixture seemed to be more liquidy then I would of liked. I ended up draining some of the liquid off and using that as part of my apple pie filling. I had a lot of apples leftover so I peeled up about 5 cups of them, simmered them in this leftover liquid until they were tender, and then put them in cans and boiled them for 10 minutes. The natural starch in the apples seemed to thicken up the liqud enough, but if you find yours too runny trying adding some cornstarch until it becomes thick enough to your liking. Hope this helps!

]]> By: Bev http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3601 Bev Sat, 15 Aug 2009 16:46:10 +0000 http://blog.healthyeats.com/?p=8501#comment-3601 Would you be willing to share your recipes? Would you be willing to share your recipes?

]]> By: Rachel http://blog.healthyeats.com/blog/2009/08/11/home-canning-for-beginners/comment-page-1/#comment-3592 Rachel Fri, 14 Aug 2009 18:01:45 +0000 http://blog.healthyeats.com/?p=8501#comment-3592 Hi Norma...I see you can tomatos, would it be the same process for salsa? Everyone is always telling me to can my salsa, so I really want to try it. Is there a way to can it without have to add vinegar? That's the one thing I hate about store bought salsa, I can't stand the vinegar taste. I want to stay as close as possible to the flavor when I make it fresh...I do use canned tomatoes to make my salsa, don't know if that would make a difference in the process. Thanks, in advance, for any suggestions you can give!!!! Hi Norma…I see you can tomatos, would it be the same process for salsa? Everyone is always telling me to can my salsa, so I really want to try it. Is there a way to can it without have to add vinegar? That's the one thing I hate about store bought salsa, I can't stand the vinegar taste. I want to stay as close as possible to the flavor when I make it fresh…I do use canned tomatoes to make my salsa, don't know if that would make a difference in the process. Thanks, in advance, for any suggestions you can give!!!!

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