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Old July 14th, 2020, 02:45 PM #1
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The Canning Thread

My mom used to can some things out of the garden and orchard when I was a kid. She made some remarkably good bread and butter pickles and applesauce. I never paid that much attention to the process so I don't know much about canning. Unfortunately any wisdom she had on the topic is now gone for eternity.

I started this thread because I went to order some ball mason jars to start the process and realized I didn't know the difference between regular and wide mouth and which is better.

Post up your best tips, supplies, techniques, and recipes for preserving food via canning.
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Old July 14th, 2020, 02:51 PM #2
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I'm paying attention to this thread...been thinking about canning the extras from the garden instead of giving most to neighbors.
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Old July 14th, 2020, 02:55 PM #3
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Ill be watching this thread too. I don't can but my wife does. Maybe I can get some info from her to post on here. Canning is a great skill to have. Especially in the times we are living in now. The only useful knowledge I have of canning is you have to know what foods need hot water bath or pressure canning to be safe for long term storage.
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Old July 14th, 2020, 02:56 PM #4
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Buy yourself a pressure canner, it will do 7 qts at a time and the booklet that comes with it gives you EXACT directions for times and pressures depending upon what you're canning. Wide mouth is easier to shake your canned goodies out of.
https://www.amazon.com/All-Ball-Book.../dp/0848746783
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Old July 14th, 2020, 03:05 PM #5
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Wide mouth is easier to remove and insert things. Many can be done with simple salt, water, ambient temperature and time.
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Old July 14th, 2020, 03:15 PM #6
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Get as big a pressure canner as you can. I have the largest American pressure canner and it does 32 pints or 19 quarts per run and it doesn’t have a gasket so that doesn’t ever need replacing. It’s pricy but I think it’s worth it

Get a few books, the ball book is great but there are a lot of good books

The wife and I used to can well over 500 jars a year and we are going to can what we get out of the garden and from the Amish this year again

Peaches are great canned in wide mouth jars

You can never have to many canned tomatoes

I love spicy stewed tomatoes so I usually do a lotta them

Bread and butter pickles

Green beans

Corn

Relishes of all types

Chutneys

Apple butter

Apple sauce

Meat, hot dogs, bread

There’s a lot you can can but can what you like to eat
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Old July 14th, 2020, 03:29 PM #7
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I have no tips to give, just that my daughter is canning and dehydrating like crazy since this covid stuff started. Mainly from me telling her about members here doing it. Especially the dehydrating part.
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Old July 14th, 2020, 04:34 PM #8
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I've been doing the freezing thing lately Keeping an eye here too. I have frozen 8 lbs of green beans in the last three days.
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Old July 14th, 2020, 04:50 PM #9
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We had a huge garden as a kid and canned tomatoes - alot. Wild blackberries we canned as well but put the paraffin wax on top of those for some reason.
We blanched and froze string beans by the bushel basket - that was alot of work.
You don't absolutely have to have a pressure cooker, but everything absolutely has to be sterilized.
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Old July 14th, 2020, 04:53 PM #10
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Quote:
Originally Posted by marko View Post
Wild blackberries we canned as well but put the paraffin wax on top of those for some reason.
I remember my mom making preserves with the wax on top.
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"The heart of the matter then is not the existence of guns, knives or pressure cookers, it is this: Itís the evil lurking in the hearts of people. And there is only one solution to that problem.
His name is Jesus Christ, and the change He brings to a personís heart is the ultimate cure for the violence and wickedness that surrounds us." Jim Daly
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