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Who is a canner?

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Good questions. Over time, a good quality canner and the jars, which can be used over and over til they break is a good investment. The freezer has to be run and electricity paid for all the time.
And the power could go out and all that hard work wasted.
 
I've been "canning" for years; used both the steam/water immersion and the pressure canning. You buy rings and lids...keep the rings after each use and start with a fresh lid. Pressure canning is, by far, the most versatile multi-use appliance that one can invest in. BTW, I do mean invest, because even a medium sized high quality, cast aluminum, metal to metal sealing pot will set you back $200! Thing is though, your grandkids will give it to their grandkids; they will last that long. The one I have came from my grandma(she lived to 96 yrs old)been dead now 12 years. I have a granddaughter giving me the eyeball every time her family pops in (not to do any work mind you just to pop in?)

You see, I live 21 miles from the Wally World in town and 29 miles from the base commissary so I go shopping once a month or so. I grow or make or butcher and cure/smoke most of what we eat. I have backup generators for when hurricane season comes close by(I use straight peanut oil in the diesel engines since its cheaper that gasoline!!!) With a pressure canner, you can put up all your food including the low acid stuff like roast meat and poultry, pickles and pickled eggs, fruit and veggie juices and purees, all of you tomato crop and even bake bread in a Ball jar. You can use that Canner as a pressure 'cooker' also. Pork roast and Kraut-done in 35 minutes; Beef Pot roast with potatoes and veggies--done in 25 minutes. The leftovers you could pressure can and stick on the shelf in your pantry once it cools down. Understand my point other than the one at the top of my head? hehe. All y'all take care!
 
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I thought I might add for your jams and jellys be sure to get 100% pure cane sugar. If you use cheap sugar it is not always 100% pure. Some is made from beets. I have had a whole batch of jam fail because the beet sugar doesn't liquify like the pure cane sugar. It took a very experienced canner my Dear MIL a long time to figure out what I'd done wrong. Read the label for ingred. C & H is the only sugar I allow in the house now.
I also love the Ball Blue Book of Canning and have used the instructions in the pectin box with good results. It really is'nt hard to can, it just takes lots of time and preperation. Good luck and have fun.
 
I have been doing pomegranate jelly for the past couple of years now.

We have pomegranate trees so I don't have to buy the pomegranates or juice. Most of the work is cleaning and squeezing the pomegranate seeds. My DH is sweet enough to help me out with that.
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I would like to can other types of preserves, but never seem to get around to it. I'd love to do strawberries. Maybe next season!
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I'd suggest you get one of the books mentioned above. It is very frustrating to go through all that work and have it not turn out right. Getting and studying up on one of those books will insure that won't happen.
 
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NO FAIR!!! I love pomegranates but can never get myself to shovel over 2-4 bucks a pop. They are SOOO expensive!!! And you can grow them!

They are VERY expensive; I'm suprised more people don't get into growing them commerically... the trees require little care (we don't even water ours; they just do their thing every year) and it can't be any more expensive to get them picked than cherries or oranges.

If you want to make jelly, just get the organic pomegranate juice in the bottle; cheaper in the long run and you don't have to squeeze them.
 
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I can vegetables, jelly, apple butter, relishes, and salsa.This year are are going to can deer meat if my dh or sd get one this year. There are canning books avaialable, but I use the book that came with my pressure cooker/canner. One time my jelly failed and I called the 800 number on the ball pectin box, they told me how to redo it, then sent me a bunch of recipes and coupons! Home canned products tastes sooo much better than storebought and are better for you since they don't have all the preservatives and additives. The only cost once you get established is new lids and salt or sugar. We grow our own veggies, and pick fruit from friends who don't preserve (give them a jar or two as a thank you). Home canning is a dying art that needs to be revived.
 
Hi, I'm new here, but i can. This is my 4th season. Try this site, they are a wealth of info and everyone is so nice and helpful.
Make sure you use safe and tested recipes and up to date ones there have been alot of safty measures changed since our grandparents canned. Well worth checking into so you can rest easy knowing you are giving away a safe to eat gift!
Ask away on the site the people there are willing to help anyway they can and if you have an old family favorite recipe they will try to help you update it to make it safe, if that is possible, if not try to find a recipe that is close!
Here is the link,
Brenda
http://forums.gardenweb.com/forums/harvest/
 

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