What did you do in the garden today?

[Sally PB]

Can you can everything in a water bath canner or pressure canner or is each one used for different things? Never canned before but would like to learn, it looks really complicated/ no idea what to buy.

You can water bath can in a pressure canner.

You can NOT pressure can in a water bath canner.

If your local grocery store has a canning section with jars and lids, they probably have a water bath canner. It's just a large enamel-on-steel pan with a lid and what's called a canning rack inside. It's not very heavy metal. They aren't very expensive, maybe $25...?

A pressure canner is quite heavy, the lid locks on securely, and they are much more expensive. It has a waterproof gasket so that it's water/steam tight, and can build up pressure. Treat them with the respect they deserve. A large vessel of pressurized water/steam on your stove can be very dangerous.

There are a lot of books on canning, with step-by-step directions. Water bath canning is easier, requires less equipment, and safer (as safe as a large pot of boiling water can be, anyway).

If you know someone who cans, ask if you can help the next time they're canning. It is really nice to have someone you can ask questions as they arise.

 

[WthrLady]

A few days ago I asked about cleaning reusable pots with bleach to sterilize them. Someone said they use Oxine. I thought TSC would have it, but they don't. Where can I get Oxine, anyone know? I'd rather get it in a store than order it, if possible.

That was me. I buy it online. You can use it unactivated by mixing it with water and it kills a lot, or activate it with citric acid and it kills just about EVERYTHING. Instructions are clear and online and on the bottles. I've bought it here https://www.greatcompanions.com/pro...s_U6QYljvLvrGD3GnX3Q3enR8iDu_IjxoCMM8QAvD_BwE

and from Vet Source.
I've only used it once to fumigate the hen house.
I use it for animal kennels, for food dishes (critters), nest boxes etc

 

[NewBoots]

Spent 4 days in the hospital for AFIB . Home now .

Oh wow, I hope you're feeling better. Please spoil yourself for a while.

My MIL was so ga-ga in love with her glass topped stove because it was so easy to keep clean. Until it cracked. And not from canning.

Man I so hate my glass top, it constantly has to be cleaned with a special polish or it looks awful. And yeah, glass so breakable.

Can you can everything in a water bath canner or pressure canner or is each one used for different things? Never canned before but would like to learn, it looks really complicated/ no idea what to buy.

@Sally PB had a bunch of good information, I'd add that you will want to find a good solid set of basic instructions from a reliable source. Here in the US, I use https://nchfp.uga.edu for a ton of basic recipes but I'm betting Britain has something similar. A place with safe, tested canning instructions. And then there are books, like the Ball canning books. Odds are there are versions using metric measurements available too. I would start with water bath canning, it's the easiest. See how you like that then you can move on the pressure canning.

 

[karenerwin]

I understand what you mean about freezer space. We have a large chest freezer and then two giant refrigerators which both have large freezers. All 3 of them are full. DH was complaining that I have two hams and two turkeys in the chest freezer which are taking up a ridiculous amount of space. Not to mention that we butchered 2 ducks and 5 big roosters which are also in the deep freezer. I have probably 7 more roosters to butcher already and no where to put them. I'm honestly thinking of just giving away the meat to a needy family.

I promised DH that I would can any veggies I want to save from this year's harvest instead of freezing it all.

If you have a pressure canner you can can up the meat. One of the first things I ever canned was chicken.

Great investment if you can find one! Even used can be good. Most of the companies will test/recalibrate and so will most extension offices. My recommendation if you do get one is to find one you can stack in. Mine can only do 7 quarts, or 7 pints. Taller ones can fit 14 pints stacked.

I didn’t think you were supposed to ever stack the jars when canning!

 

[Emma-Daisy]

Anything with high acidity can be water bath canned, like fruits/jams/jellies, salsas, pickles, etc. Things that are not acidic need to be pressure canned, like meats or low acid vegetable that you don't pickle - corn green beans, etc.

I do believe anything you can water bath can you can pressure can tho.

Canning is not hard, but I'm a stickler to the rules as you can kill people with botulism if you do it wrong.

Thank you for your reply

 

[Emma-Daisy]

You can water bath can in a pressure canner.

You can NOT pressure can in a water bath canner.

If your local grocery store has a canning section with jars and lids, they probably have a water bath canner. It's just a large enamel-on-steel pan with a lid and what's called a canning rack inside. It's not very heavy metal. They aren't very expensive, maybe $25...?

A pressure canner is quite heavy, the lid locks on securely, and they are much more expensive. It has a waterproof gasket so that it's water/steam tight, and can build up pressure. Treat them with the respect they deserve. A large vessel of pressurized water/steam on your stove can be very dangerous.

There are a lot of books on canning, with step-by-step directions. Water bath canning is easier, requires less equipment, and safer (as safe as a large pot of boiling water can be, anyway).

If you know someone who cans, ask if you can help the next time they're canning. It is really nice to have someone you can ask questions as they arise.

Great, thank you. So if you're only getting one you should go for pressure?

Also, does anyone dehydrate?

 

[Wee Farmer Sarah]

Good morning all. And yes, I too hated trying to make my glass top look clean. I was always concerned about one of the burners going out. When that happens you have to replace the entire range top. Unlike the coil type burners where you can replace individual burners. Onto food processing. I do dehydrate herbs, however there are quite a few gardeners that dehydrate fruits, vegetables and some even make meat jerky. I’m sure they will join in on this topic.

 

[SheaLoner]

If you have a pressure canner you can can up the meat. One of the first things I ever canned was chicken.

I didn’t think you were supposed to ever stack the jars when canning!

You can with an aditional canning rack. 1 layer another rack then another layer. If you stack directly it can cause sealing problems but not always.

 

[SheaLoner]

Great, thank you. So if you're only getting one you should go for pressure?

I have both. Sometimes its just nice to have a giant light weight stock pot around. My water bath canner has been used for everything from stock, natural dyeing fabric, to being used as a scalder.

 

[chickengr]

a few snow flakes this morning! places around athens have been covered by snow - that rarely happens in winter! we expect a few more cold days, even freezing temperatures in the morning. I hope my garden will survive.