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The Watercooler
A terrific day and Canning update - loving it!
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<blockquote data-quote="Mattsmom277" data-source="post: 379829" data-attributes="member: 4264"><p>Beth, sounds like your weekend is off to a rough start. I hope it improves today!!!</p><p></p><p>If I could, I'd ship off yummies for all lol</p><p></p><p>Beth, this is the first time I've tried canning and it turns out to be a ton of fun and distracting for sure! It also is going to save a ton of money for us this winter because we tend to eat a lot of salsas, jams, syrup and whatnot (relish, dips, fruit butters, pickles etc) so I've got a long list ahead of me of what all we'll be making. My one regret is not starting earlier in the season to get great deals on the freshest stuff while in season. But next year I'll be starting early and buying while its all in season etc.</p><p></p><p>Seemed like a lot of cash to start up, but thats because of buying the jars etc. But they are all reusable so it's an investment if you plan to continue canning on a ongoing basis. </p><p></p><p>I bought a canning "kit" which included: a canning pot and lid (has a rack inside for the jars), one set of jars, a tool kit (funnel, tool to take bubbles out and to check how much space you leave at top of jar, magnet stick thingee to take lids out of hot water after sterilizing, special tongs made for lifting jars out of boiling water), a salsa seasoning mix, pectin, jar of pickle crisp and a canning book. The kit was priced at $49.99 and I got it in sale cheaper. I also picked up a ton of boxes of jars in various sizes. This time of year they come on sale as the season is wrapping up, although they do stay available year round. Really that's all that you need to get going, plus the ingredients for whatever you make <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" />.</p><p></p><p>If you check recipes for apple canning you'll have a good idea of how much to get when you go apple picking. I did my canning in multiple batches because I wanted to stock a LOT of each recipe, plus make ahead extras to make gift baskets for Christmas. But it is by no means necessary. I'm sure you could make some delicious things with your apples. I'm looking forward to doing apples soon, planning to make apple cinammon butter and apple pie fillings. I am making all of my canning with Splenda to make them sugar free. My jams turned out superb with the Splenda.</p><p></p><p>I have a link I can send you to a terrific site for recipes and for a "how to" guide for safe canning. It really has all you'd need to know. There are recipes inside the pectic packets as well, or in pickle mixes or salsa mixes etc. Alternately you can skip the mixes and buy fresh spices etc. PM me if you'd like the link and some tips.</p><p></p><p>Basically you put your jars into the canning pot and boil them to sterilize them and leave them hot in the pot until you fill them. In a small pot you heat the lids (the discs, not the sealing rings) and leave in hot water until you use them. For say, strawberry jam ... You simply use a masher and mash (not puree) the berries. They go into a pot with pectin (I use the no sugar needed pectic so that I can use splenda and no sugar) and a bit of lemon juice and brought to a boil, splenda or sugar goes in and gets boiled for several minutes, then the jars get filled, lids on tightly after bubbles taken out, and they jars go back into the canner to boil for a period of time (varies depending on what you are making, anywhere from 7-20 minutes usually, the recipes all tell you for each thing you make). That seals the jars while killing any potential bacteria etc. You then cool without moving for 24 hours, and then store in a cool dry place and they usually are good for 12-18 months. </p><p></p><p>I have found when I want to do multiple batches, it sort of gets quicker each batch since the water in canning pot is already piping hot etc and you can just make batch after batch in a sort of relay type thing. I made a few dozen jams in about 2-3 hours but I was doing it alone and wasn't rushing or anything. I worked it out and my jams are costing about .90 per jar (for sugar free pure fruit jams) if you don't factor the cost of the jars themselves since they will be used over and over. My salsas cost about $1 per jar. </p><p></p><p>The jars and sealing rings for the lids can be reused. The flat discs for the lids are one use only. </p><p></p><p>Anyhow, if you're goign to get started feel free to PM me. Plus we've been yacking away about canning on watercooler so if you find that thread a bunch of people gave tips and some yummy recipe ideas.</p></blockquote><p></p>
[QUOTE="Mattsmom277, post: 379829, member: 4264"] Beth, sounds like your weekend is off to a rough start. I hope it improves today!!! If I could, I'd ship off yummies for all lol Beth, this is the first time I've tried canning and it turns out to be a ton of fun and distracting for sure! It also is going to save a ton of money for us this winter because we tend to eat a lot of salsas, jams, syrup and whatnot (relish, dips, fruit butters, pickles etc) so I've got a long list ahead of me of what all we'll be making. My one regret is not starting earlier in the season to get great deals on the freshest stuff while in season. But next year I'll be starting early and buying while its all in season etc. Seemed like a lot of cash to start up, but thats because of buying the jars etc. But they are all reusable so it's an investment if you plan to continue canning on a ongoing basis. I bought a canning "kit" which included: a canning pot and lid (has a rack inside for the jars), one set of jars, a tool kit (funnel, tool to take bubbles out and to check how much space you leave at top of jar, magnet stick thingee to take lids out of hot water after sterilizing, special tongs made for lifting jars out of boiling water), a salsa seasoning mix, pectin, jar of pickle crisp and a canning book. The kit was priced at $49.99 and I got it in sale cheaper. I also picked up a ton of boxes of jars in various sizes. This time of year they come on sale as the season is wrapping up, although they do stay available year round. Really that's all that you need to get going, plus the ingredients for whatever you make :). If you check recipes for apple canning you'll have a good idea of how much to get when you go apple picking. I did my canning in multiple batches because I wanted to stock a LOT of each recipe, plus make ahead extras to make gift baskets for Christmas. But it is by no means necessary. I'm sure you could make some delicious things with your apples. I'm looking forward to doing apples soon, planning to make apple cinammon butter and apple pie fillings. I am making all of my canning with Splenda to make them sugar free. My jams turned out superb with the Splenda. I have a link I can send you to a terrific site for recipes and for a "how to" guide for safe canning. It really has all you'd need to know. There are recipes inside the pectic packets as well, or in pickle mixes or salsa mixes etc. Alternately you can skip the mixes and buy fresh spices etc. PM me if you'd like the link and some tips. Basically you put your jars into the canning pot and boil them to sterilize them and leave them hot in the pot until you fill them. In a small pot you heat the lids (the discs, not the sealing rings) and leave in hot water until you use them. For say, strawberry jam ... You simply use a masher and mash (not puree) the berries. They go into a pot with pectin (I use the no sugar needed pectic so that I can use splenda and no sugar) and a bit of lemon juice and brought to a boil, splenda or sugar goes in and gets boiled for several minutes, then the jars get filled, lids on tightly after bubbles taken out, and they jars go back into the canner to boil for a period of time (varies depending on what you are making, anywhere from 7-20 minutes usually, the recipes all tell you for each thing you make). That seals the jars while killing any potential bacteria etc. You then cool without moving for 24 hours, and then store in a cool dry place and they usually are good for 12-18 months. I have found when I want to do multiple batches, it sort of gets quicker each batch since the water in canning pot is already piping hot etc and you can just make batch after batch in a sort of relay type thing. I made a few dozen jams in about 2-3 hours but I was doing it alone and wasn't rushing or anything. I worked it out and my jams are costing about .90 per jar (for sugar free pure fruit jams) if you don't factor the cost of the jars themselves since they will be used over and over. My salsas cost about $1 per jar. The jars and sealing rings for the lids can be reused. The flat discs for the lids are one use only. Anyhow, if you're goign to get started feel free to PM me. Plus we've been yacking away about canning on watercooler so if you find that thread a bunch of people gave tips and some yummy recipe ideas. [/QUOTE]
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A terrific day and Canning update - loving it!
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