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Farm Kitchen:  Canning questions  |
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Song Sparrow
True Blue Farmgirl
1010 Posts
Amy
Talleyville
Delaware
USA
1010 Posts |
 Posted - Apr 20 2015 : 11:42:04 AM
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Hello ladies, I would really like to start canning, or "putting up" as its called around here. My veggie "garden" is going to double (from one plant to two) . But seriously I belong to a great csa and want to learn how to make the most of their harvest. I have three questions. 1. What would be the basic equipment required? 2. I keep reading about problems with using canning processors (water bath?) on glass top electric stoves, is this true? 3. Can you use this equipment on a portable induction burner?
I know that's a lot of information, but there's a lot of smart Farmgirls out there! Thanks!
Peace in our hearts, peace in the world
Amy www.danaherandcloud.com
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Bonnie Ellis
True Blue Farmgirl
2474 Posts
Bonnie
Minneapolis
Minnesota
USA
2474 Posts |
Posted - Apr 20 2015 : 8:39:06 PM
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Go to the library or buy a ball canning book. All you need is in there. Also look on-line. 2 . The only problem with the hot water bath is if the cans don't seal.follow the directions in the book. 3. I have never used an induction heater. Check manufacturers directions. Also your local county home ec person may be able to answer your questions. Happy canning! Just don't try to make batches too large.
grandmother and orphan farmgirl |
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Bonnie Ellis
True Blue Farmgirl
2474 Posts
Bonnie
Minneapolis
Minnesota
USA
2474 Posts |
Posted - Apr 20 2015 : 8:40:21 PM
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Oops! I mean jars not cans. Using cans is something different altogether.
grandmother and orphan farmgirl |
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auntjenny
True Blue Farmgirl
277 Posts
Jenny
San Luis Obispo
CA
USA
277 Posts |
Posted - Apr 20 2015 : 9:33:59 PM
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You can get by with very little new stuff your first year of canning. If yoy are gojng to can vegetables besides tomatoes or pickles you will need a pressure canner. I borrowed one the first few times i canned veggies and meats, then knew i would have to have one. I saved up and got a simple Presto canner at the hardware store and i am still using it ALOT 35 years later. For fruit, tomatoes and pickles you can water bath can them. Any large stock pot that you already have that is tall enough for the water to boil over the top of the filled jars will work until you can buy a regular canner, or find one used for sale. You can use a folded hand towel on bottom for a "rack". I like having an inexpensive jar lifter on hand, as well as a wide mouth canning funnel. Jars, rings and lids and a good canning book and you are set. My very favorite canning book is Jackie Clay's Growing and canning your own food. I totally recomend it. Good luck! I love to "put up" food every year.
and and a wide mouth canning funnel.
Dream like you have a lifetime ahead of you. Live like you only have today. |
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Song Sparrow
True Blue Farmgirl
1010 Posts
Amy
Talleyville
Delaware
USA
1010 Posts |
Posted - Apr 21 2015 : 04:14:21 AM
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Thanks Jenny and Bonnie, I'm going to look for and read both book for a first step. All your advice is wonderful and so helpful! Big hugs!
Peace in our hearts, peace in the world
Amy www.danaherandcloud.com
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Marilyn Hartman Sullivan
True Blue Farmgirl
1138 Posts
Marilyn
Oxford
PA
USA
1138 Posts |
Posted - Apr 21 2015 : 11:45:25 AM
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I used to teach canning and food preservation through our county extension office, and all the advice so far is good. The Ball Blue Book is an absolute MUST, in the first place. The difference in water bath canning and pressure canning is that foods with low acidity (mostly vegetables) have to be processed hotter and longer to kill bacterial growth, and the pressure canner is the only way to do that safely. Tomatoes, apples, jams, peaches -- all of that higher acid stuff can just go in a water bath canner because they have more acid. Also pickles can be water bath processed, because you use vinegar in them, which provides the acid necessary to make them safe.
The other one big piece of advice I would give (and have always given) is to make sure that your kitchen is very clean before you start your canning day. Clean the sink, clean the countertops, get out lots of extra towels to set things on. Better to do it ahead of time and be ready, rather than be running around the kitchen with a hot jar in your hands and have no place to put it down. And if you have animals in the house -- be thoroughly scrupulous about getting the hair (cat hair is the worst) out of the area.
Having said all that scary stuff.....please keep in mind that our mothers and grandmothers and their grandmothers and on wayyyyy back have been putting food by for centuries and if they could put up 75 quarts of tomatoes on a hot August day in Indiana with a woodstove to cook on.......then we can probably manage with indoor stoves and dishwashers to sterilize our jars! I actually miss canning -- most of the time :) Good luck!
Farmgirl #6318
"Where there's a will -- there's probably a family fight." |
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Song Sparrow
True Blue Farmgirl
1010 Posts
Amy
Talleyville
Delaware
USA
1010 Posts |
Posted - Apr 21 2015 : 4:05:43 PM
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Hi Marilyn! Wow, that's so much great information. After reading your post I've decided to try to buy a Ball book so I can have it handy. I'm thinking of just trying to do pickles first, since they seem like a good place to start. And I'm crazy about pickles! I tried some refrigerator pickles last year and they came out pretty good. I really appreciate all your wonderful advice!
Peace in our hearts, peace in the world
Amy www.danaherandcloud.com
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chickpick
Farmgirl in Training
11 Posts
Stephanie
Ashville
Ohio
USA
11 Posts |
Posted - Apr 26 2015 : 8:37:34 PM
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Song Sparrow:
The Ball Blue Book is a must. The Cooperative Extension Agency guidelines for your state are a must.
Canners, pressure and hot water bath types are too heavy for a ceramic top stove. It will crack. I do not recommend portable induction burners.
I love Presto Pressure Canners. Used one from 1973-2000 and one from 2000-present ($76). Money well spent. I have black granite ware canners ($29.00 in 1999) for hot water baths. I have a canning funnel, tongs, a plastic gizmo for getting air bubbles out of jars and a jar lifter. Ball sells a starter pack of these things at the store. I think they cost around $20. I've had my "starter pack" from 1999. The start up cost are kind of steep, but it is worth it.
I will also recommend a clean and sterile environment. Bleach counter tops, sterilize wit hot water all clean canning jars, lids, rings, even utensils.
Check your jars for nicks or chips on top. They will not seal if the glass is not smooth. You want a vacuum to form; chips do not allow this. Do not use jars with cracks in seams and bottoms either. You will just "bust" a jar during the canning process.
Did I say sterilize? Over kill I know.
Make sure you do not use any fruit or vegetables that are rotting, nicked, bruised etc..cut out the bad spots. If you won't eat it, don't can it. WASH your produce. WASH your hands. WASH everything.
Take a class at the extension office on canning.
I also recommend freezing and drying for preservation methods too!
I love food preservation. I cannot imagine not putting by my homegrown produce. I hope you fall in love with canning too. |
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Marilyn Hartman Sullivan
True Blue Farmgirl
1138 Posts
Marilyn
Oxford
PA
USA
1138 Posts |
Posted - Apr 30 2015 : 08:12:29 AM
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Stephanie -- I think maybe we have emphasized the importance of CLEAN!!! ha ha ha All good recommendations -- I loved my Presto pressure canner, too. I never even had to replace my gasket -- they are real workhorses!
Farmgirl #6318
"Where there's a will -- there's probably a family fight." |
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Bonnie Ellis
True Blue Farmgirl
2474 Posts
Bonnie
Minneapolis
Minnesota
USA
2474 Posts |
Posted - Apr 30 2015 : 2:42:47 PM
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That presto canner has seen a lot of use and still will. But now I do my canning in an air-conditioned house!
grandmother and orphan farmgirl |
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Song Sparrow
True Blue Farmgirl
1010 Posts
Amy
Talleyville
Delaware
USA
1010 Posts |
Posted - Apr 30 2015 : 7:37:12 PM
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Bonnie and Marilyn, have you girls been peeking in my kitchen windows and seeing my cats on the counters! LOL, no seriously thank you for all your fantastic (or should I say "can-tastic") advice. I got my copy of the Ball book, and am seriously considering a pressure scanner. I'll make sure to clean up, and my 92-year-old mom who lives with me will supervise and inspect ! I'm also looking into a class. Thanks and big hugs to everyone for taking the time to give me so much valuable advice!
Peace in our hearts, peace in the world
Amy www.danaherandcloud.com
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Mary Ann Baker
Farmgirl at Heart
1 Posts
Mary Ann
Maple Valley
Washington
USA
1 Posts |
Posted - May 01 2015 : 10:30:19 PM
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| We have an induction cooktop and sadly my canner will not make the proper magnetic connection with it. We have therefore decided to do our canning on our gas grill on the deck. So far this has worked for us! They may make a canner that makes the proper connection, but we have not invested in one. Also it is not advised to make jams etc. on this cooktop either, due to the excess heat produced, and other problems, such as possible boil over on the cooktop. It is a bit of a pain! |
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Song Sparrow
True Blue Farmgirl
1010 Posts
Amy
Talleyville
Delaware
USA
1010 Posts |
Posted - May 02 2015 : 05:20:51 AM
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Thanks, Maryann. My SIL gave me an induction burner so I was curious about that. I don't have a grill but my daughter does and she's less than a mile away. What a great idea! Thanks so much!
Peace in our hearts, peace in the world
Amy www.danaherandcloud.com
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nin1952
True Blue Farmgirl
269 Posts
Donna
Cedartown
GA
USA
269 Posts |
Posted - May 17 2015 : 09:55:38 AM
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Would someone please address the issue of canning on a glass cook top stove? That's what I have. I have been canning on it for a few years and have not had any problems but what about in the future? I can't afford a new stove so it would be nice to know.
Donna Farmgirl Sister #1487
Wheather therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. 1 Corinthians 10:31
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nubidane
True Blue Farmgirl
2860 Posts
Lisa
Georgetown
OH
2860 Posts |
Posted - May 17 2015 : 10:09:41 AM
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Donna
I was like you, and had a glass top. I even bought one that had a "canning burner". It was much larger than the other burners, and was supposed to be able to hold the weight. The glass top stove I had before that stove cracked. Well, after about 2 or 3 years, the canning burner malfunctioned, and repair costs were through the roof.
I'd had it! I made hubs and a plumber run black iron pipe through the attic, and into the kitchen, installed a propane stove with heavy duty cast iron grid plates (Bertazzoni stove, they are an Italian brand, cheaper that some of the nice stoves like the Wolf or Viking etc).
I haven't looked back. I can stick the HUGE rectangular Amish water bath canner that takes up 2 burners and the stove doesn't blink an eye.
But to answer your question, I know it is not recommended to can on glass tops. My experience wasn't good. I don't think it will hurt anything (food wise) to can on it, but maybe start saving up for that new stove! HAHa
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
Edited by - nubidane on May 17 2015 10:55:20 AM |
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YellowRose
True Blue Farmgirl
6790 Posts
Sara
Paris
TX
USA
6790 Posts |
Posted - May 17 2015 : 10:16:12 AM
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I have a glass top stove, it came with the house, and I won't can on it. I have given up canning for drying, preserving in oil, and lacto fermenting.
If I want to make jams/preserves/jellies I do small batches and keep in fridge.
Edited to say: Lisa your stove sounds fantastic. Happy canning!
Have a blessed day, Sara ~~~ FarmGirl Sister #6034 8/25/14
Lord put your arm around my shoulders and your hand over my mouth.
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Edited by - YellowRose on May 17 2015 10:25:10 AM |
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Song Sparrow
True Blue Farmgirl
1010 Posts
Amy
Talleyville
Delaware
USA
1010 Posts |
Posted - May 17 2015 : 3:13:44 PM
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Since I'm new to canning I've read a lot of warnings about glass top stoves. I think I'm going to try Mary Ann's suggestion of canning on the gas grill, and see how that goes. I'm just afraid to try it on the stove, I can't afford any expensive uh ohs!
Peace in our hearts, peace in the world
Amy (Sister#6098) www.danaherandcloud.com
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naturemaiden
True Blue Farmgirl
2568 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2568 Posts |
Posted - Jul 18 2015 : 12:46:03 PM
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Hi Amy
I just started canning 2 years ago. I bought the Ball book, an All American Canner model 915, the canning tools. I already owned a water bath canner, a dear elderly woman who I miss to this day gave it to me years ago and I held onto it knowing I would can some day.
Excellent advice from everyone so far. What you need really depends on what you want to can.
A Water bath canning is for HIGH ACID foods like pickles and jams.
A Pressure canner is for everything else like veggies and meats. (which are not high acid).
The Ball book is an absolute must and follow the directions exactly. Never take short cuts with canning. Cleanliness and safety are of the upmost importance.
Funny thing, before I ever canned anything, I was petrified of using a pressure canner because I thought it would 'explode'....let me say right off, as long as you read, and RE-READ the instructions as I did, it is absolutely safe to use, and NEVER leave the kitchen..you must always watch the canner. I must have read the instructions 10X, make sure you understand everything, and once you start canning a few times, you won't even need the instructions. For me, it's a labor of love. I am actually about to start my 4th batch of turkey stock. I need a 2nd canner!
I grow a lot of produce, but since we are renting, my garden is not the dream garden I would have, so I do buy stuff from our local farm stands and can that as well. I also dehydrate and pickle stuff.
Also, since I need a second canner I've been doing a lot of research on whether I want to buy a 2nd All American canner or a presto canner. I decided today that I am going to buy another All American canner because they don't use gaskets, don't need the gauge checked for accuracy and are better built. That's not to say in any way that a Presto canner is not good because they have excellent reviews. I am just more of a 'buy it once, no headaches' kind of girl. So consider the long term use of your equipment. There are video reviews of the difference of the two canners. I personally do not want to worry about gaskets, bulging canners or having a gauge checked on a regular basis, so I'd rather pay the extra money for something made in America.
I currently have an electric stove which I don't have issues with as far as canning goes, but I have noticed that the weight of a full canner will eventually break the element. Before the electric stove we had a glass top which I HATED. One day while boiling water it cracked. We rent and the landlord bought a new electric stove. I hate that too, but when we buy a house I will have a gas stove for sure! Canners are not recommended for glass tops. I find regulating the heat on an electric stove easy enough. I turn it to high to get the canner going, and after I vent the canner for 10 minutes and the pressure is up where it needs, I turn it down to medium and it holds the pressure well, but like I said the electric elements don't hold up forever with the weight of the canner, I've only had to replace 1 burner once in the past 2 years.
here are some great links:
Beginner tips: http://www.simplebites.net/40-preserving-links-beginner-tips-pro-tricks-and-canning-with-honey/
Review of canners: https://www.youtube.com/watch?v=oGQ5MYNsiuc
Ball Canning: http://www.freshpreserving.com/
USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/publications_usda.html
How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home: http://www.pickyourown.org/allaboutcanning.htm
Keep us updated on your progress, this is exciting stuff!!
http://www.naturemaiden.com/ Handcrafted Soap & Candles
http://saratoga-rose.blogspot.com/ My published books & other writing.
http://modern-day-laura.blogspot.com/ Filled with everything I love!
http://www.thriftyfarmgirl.com/ Vintage Sewing Machine Parts
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Edited by - naturemaiden on Jul 18 2015 1:17:04 PM |
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levisgrammy
True Blue Farmgirl
9233 Posts
Denise
Beavercreek
Ohio
USA
9233 Posts |
Posted - Jul 19 2015 : 08:56:14 AM
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The Ball Book is a wealth of information and will tell you everything you need to know about canning. They also have information on drying and freezing. The only thing I do differently, I use water with my fruit instead of a sugar syrup. That is when I do just the fruit, this year I have been doing jams. I did pie filling one year but found we really didn't eat that many pies so I stopped. I also dehydrate and freeze the abundance of garden goodies.
~Denise~
Farmgirl Sister #43
"Thy Word is a lamp unto my feet and a light unto my path." Psalm 119:105
http://www.ladybugsandlilacs.blogspot.com/
http://www.torisgram.etsy.com |
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Denise Ann
True Blue Farmgirl
831 Posts
Denise
Shoreview
MN
USA
831 Posts |
Posted - Jul 19 2015 : 11:12:15 AM
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The gal book is really a good inexpensive investment. When we used to do large volume of salsa and tomatoes I use my coleman stove in the garage, which was scrupulously cleaned by my ex as he basically spent most of his time out there,,,,, It worked great, we used a large propane tank with it. Just an idea. I only had one mishap. A jar that exploded with canned tomatoes. That was the first year we canned and it was in an apartment, but out of 30 jars it was the only "casualty". I miss canning, most of the equipment went to my daughter and son in law. I saw some canning equipment in clearance recently so shop around.
Denise Ann |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
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auntjenny
True Blue Farmgirl
277 Posts
Jenny
San Luis Obispo
CA
USA
277 Posts |
Posted - Jul 26 2015 : 7:57:35 PM
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I do can on my glass top electric stove. Very carefully. I use a coleman type stove outside in the patio as well, but mostly the stove.
Dream like you have a lifetime ahead of you. Live like you only have today. |
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prariehawk
True Blue Farmgirl
2914 Posts
Cindy
2914 Posts |
Posted - Jul 27 2015 : 12:32:52 AM
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I just tried canning two jars of pickled beans. The recipe was for five pint jars but I knew I didn't have enough beans so I sterilized three jars. I filled two of them. they are now cooling.However, when I sterilized lids and bands I sterilized five each of them. Now I have three bands left but only two lids. Which means two of the lids stuck together and are on one of the jars I canned. Sigh. I doubt that's a good thing. I'll wait 24 hours then check them. I also got a steam burn but luckily I have a generous aloe vera plant in my kitchen window.
"Come by the hills to the land where fancy is free; And stand where the peaks meet the sky and the rocks reach the sea.Where the rivers run clear and the bracken is gold in the sun. and cares of tomorrow must wait till this day is done"--Loreena McKennit
"In many ways, you don't just live in the country, it lives inside you"--Ellen Eilers
Visit my blog at http://www.farmerinthebelle.blogspot.com/ |
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Farm Kitchen: Canning questions |
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Canning questions
