Canning questions

[HEChicken]

I have NEVER canned anything in my life but this year plan to grow an extensive garden and don't want any of it to go to waste so....I think (or at least I hope) that I will need to learn. I tried researching canning supplies but didn't realize there are so many options. Pressure cookers or no pressure cookers, various supplies....I ended up a little overwhelmed. So - for a complete newbie to the canning world, can anyone provide me with a list of "must haves" and give recommendations of what brands are best? Oh - and I'm on a budget, so I'm kinda looking for the best low-cost supplies versus the best money can buy. And any hints or tips from experienced canners - perhaps even mistakes you've made so that others can learn from them?

 

[Boyd]

Personally I'd start off with a pressure canner. They are the most expensive of the two but you can find used on CL or ebay cheaper. Then get Balls Blue book of Canning. Gives you all the basics

 

[dntd]

For the first year I would stick to jams,fruit and pickles them expand. To start you need a large stock pot to boil the jars in, a lifter for the hot jars and a lid magnet is really helpful. The pressure cooker is great but I have done without it the only thing I can't do is meat,soups,plain veggies, or tomato sauce but I do my one chutney, salsa,relash, pickled veggies, fruit and jellies,jams.

 

[ntiveheart]

honestly, i'd start with a pressure canner too........it does double duty as a water bath canner, so you can can everything in it. a water bath canner can only be used for fruits, jellies, jams and tomatos. i bought myself an "all american" canner a couple of years ago. it will last forever....i expect my daughters to get good use from it long after i'm gone!

go out and get yourself a "canner's bible", the "ball blue book" it will take you thru the whole process with crystal clear instructions and lots of illustrations.

i buy my jars and lids at big lots.....far far cheaper than anywhere else near me. anything else you need, including the ball blue book, can be had at walmart.

start slow, go steady and enjoy yourself!

jayedee in central florida

 

[hencackle]

Go to the library and check out some books and see which one appeals the most to you, then buy that one for your personal library.
I have an older edition of Stocking Up: How to Preserve the Foods You Grow Naturally.

 

[michickenwrangler]

What kind of stove fdo you have? A lot of glass top stoves aren't approved for pressure-canning. I can only do water-bath.

 

[HEChicken]

Quote:
Oh, that is good information - THANK YOU. I do have a glass top stove so I'm really glad you mentioned this.

 

[saddina]

It'll sound obvious but... only can/grow what you would eat. For example I don't care for sauerkraut, so no matter how many cabbages I harvest, it would be a waste to can them. So extra cabbage would be better off ed to the bunnies. Don't bother to can it, if you won't eat it.

 

[Boyd]

Quote:
I have a glass top also, but I have a propane burner that I use outside whenever I do large batches so I don't overheat the house during the summer months

Also, an electric hotplate element is a cheap alternative if you have a glass top!

 

[farmerlor]

The pressure canner is a must if you're going to expand to doing soups, sauces, meats, etc.... If you're going to be doing tomatoes you'll want some kind of sieve and/or a steam juicer. The very best pressure canner available is the All American and I have the biggest one they make (which I also used on my glasstop stove). But I don't use my canner just at harvest time, my canner is always out and ready.