What are you canning now?

[urban dreamer]

Well, after 24 hours I tested the seal on my very first canning job. And according to the book, they are all sealed properly.

So now I have 8 jars of blueberry jam in the pantry. We had quite a bit of left over after I filled all of my jars. I put it away in the fridge for everyone to eat first. I think I didn't boil it long enough becuase it's thinner than store bought jam, but thin jam is easier to spread and it taste good. I think I did a good job for my first time (everyone's eating it

). I now know what to do and what not to do when I make apple jelly this weekend!

I also think I have found which pressure canner I want to buy for veggies this spring and summer. Its a 16 quart canner and the only complaint on it was that it is about an inch too shallow for processing quart jars. I plan on using pint and 8 oz jars so I don't think that will be a problem.







Oh darn it, Im hooked...

 

[TifsBroodyBabes]

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Well you are on your way..Great job!

 

[Dragonfly Ranch]

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Congratulations!!

on your first canning and for getting the "book". When I first got my book I put sticky notes on all the pages that I wanted to make. Then realized I had marked nearly the whole book!

Yes, you will be hooked for sure. A couple of things that I have learned along the way that might help. Don't be concerned if your jam is not really tight like store bought. It can take sometimes 2 weeks for jam/jelly to really firm up - so be patient in some cases. Also, if you have a jam/jelly that doesn't set up there are instructions in the pectin box that tell you how to correct. If you buy Ball pectin makes sure you check for the 50 cent off coupon in the box it will really helps keep the cost of pectin down.

If you can afford it go for a bigger canner like the 23 quart. I bought the 16 quart and wish I had the larger one. I'm going to buy the 23 quart today off Amazon for $79.99 with no shipping and tax. Best deal that I have found and even cheaper than ebay.

Keep it up - you will be really happy with all your results.

Sandee

 

[Scoop]

Urban dreamer, that's so cool that you're hooked. I remember when I got "hooked" 25 years ago. A friend guided me through the process of canning quarts of tomatoes.(I was sooooo nervous!) I was hooked instantly. Did a ton of water bath canning thru the years and then graduated to a pressure canner about 10 years ago and love it! I prefer the pressure canner but still do the water bath on occasion. In fact I just did 3 jars of maple syrup a few days ago that way. Have fun, I know you will!!!! Don't know if you saw this pict I posted last year when I ran out of places to store my jars. This could be your future!!!

 

[jab91864]

I use to can quite a bit but it's been atleast 20 years. I only used a water bath canner (which I still have). I am planning on canning again this year from my garden and am thinking of investing in a pressure canner. But I will be honest I am afraid of the pressure canner. I had an Aunt who was burned badly when I was in my early teens and I can remember my Grandmother had horror stories of what could go wrong when using the pressure canner...

Anybody else afraid to try but did and learned it was better ??? I know if I use the pressure canner I can can more things safely. Is it complicated to learn the dial guage ??

 

[Kim_NC]

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Jab, the new pressure canners have safety valves to prevent blow-ups. And of course, it would give indicatons like the dial gauge rising into the caution/danger level, weight gauge jigging wildly, before the safety valve would release.

You must also wait for the canner to cool and drop pressure in it's own time, and not do things such as attempt to cool with cold water or attempt to open or release pressure before the gauge has dropped.

Many of us have used pressure canners for years and years without issue. Me....25+ years pressure canning, and no dangerous incidents of any kind.

Dial gauges are very easy to read. They should be tested periodically for accuracy. I prefer weighted gauges for that reason. But anyway, the dial gauges are very easy to read, adjusting the heat under the canner changes the amount of pressure.

 

[chicks4kids]

When I first started PC I was nervous too. I had heard all of the horror stories. I have both the dial guage and the pressure guage canners now. I love them both. In fact, PC is so wonderful that I know have a 41 quart PC. I love it! You'll get used to it and once you learn it you'll be like "wasn't that just silly?".

I say go for it! You won't be disappointed! I did over 400 jars in the PC last year and didn't have one problem.

 

[urban dreamer]

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Oh Gawd

, well at least I wouldn't be hungrey this winter!

I made a big mess my first time and it was only after I had finished everything I realized I forgot a step or two. I'll remember them next time (which by the way is this weekend). Im glad today's pay day so I can get more 8oz jars for apple jelly. Is there anyway to convert recipes? Like, I have a bunch of pint jars but not enough 8 oz jars. The recipes I have say use 6 8 oz jars. Is there anyway to use my pint jars instead and use some kinda formula to adjust the processing time accordenly? Its not like the jelly wouldn't fit in the jar but I know they all have a different processing time.

 

[alabama49]

Hi-I have a question regarding mayo jars. I use to can years ago, both in pressure canners & water bath. Back then I did use a lot of mayo jars to can in along with the Kerr & Ball brands of jars. I always had as good luck with the mayo jars as the store bought ones. Why is everyone saying not to use mayo jars now? Just curious! and am wondering if I get back to canning should I throw all my mayo jars out?

 

[TipsyDog]

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The glass is not as strong and could crack or explode. We used them years ago also and I'm sure they were much thicker and stronger then, but I don't think they will hold up to several uses in a pressure canner. Nowadays, all you find anymore is plastic anyway. I'd stick with the canning jars, but that's me. Just be careful with the mayo jars!