Anyone do home canning? About This Page:

[TiggGrrrl]

I'm overloaded with plum tomatos and will be making bucketloads of sauce this weekend. I've bought the jars, the pot and the tongs to get the jars in and out of the water, what I need now is advice and tips from any experienced home canners. Do we have any here?

TIA for any help [img]images/icons/grin.gif[/img]

[AKLRULZ]

You just brought back the fondest memory of my grandmother who had a pantry full of canned goods that she prepared lovingly throughout the year! I can't help you on tips, but thanks for the warm feeling you just gave me! [img]graemlins/love.gif[/img]

[TiggGrrrl]

You've got a very sweet heart Steve [img]images/icons/smile.gif[/img] Glad I brought you a happy memory [img]images/icons/grin.gif[/img]

[Shell_of_the_South]

I don't want to copy Steve, but when I read this, I immediately thought of my grandfather who canned everything! He always grew this huge garden, so much more than he needed, and canned green beans, tomatoes, squash, corn. Then we put okra, squash, corn in the freezer too. I used to help him. When I was pregnant, he wouldn't let me help because he said anything a pregnant woman canned wouldn't keep! (Some old wives' tale) He passed away last year and every time I see a canning jar I think of him.

Let me see, it's been a while since I canned any tomatoes (tomatos?). Are you going to can them whole or put them in the blender/food processor first? Do you have any canning salt?

[TiggGrrrl]

Wow, I didn't realized I'd jog so many sweet family memories - glad I posted this [img]images/icons/grin.gif[/img]

As for my tomatos (I wasn't sure if it's tomatoes either Michelle [img]graemlins/ukid.gif[/img] ), I'm going to peel and seed them, puree them and cook them before they go into the jars. I've got kosher salt, no canning salt - what's the difference and should I get some?

Thanks so much!

[Shell_of_the_South]

I think kosher salt and canning salt are pretty much the same thing.

[maggieworkman]

I just canned about 12 quarts of tomatoes this week! And the plants have many more tomatoes on them.

I have my "recipe" at home and will post later, but here is some advice in the mean time.

1. Tomatoes today are bred to be less acidic, so there is a higher chance of botulism. You should add 1 tablespoon or so of BOTTLED lemon juice to each jar.
2. Process them in a boiling water bath for the FULL length of time to kill bacteria.
3. When you take the jars out and they are cool, press on the lids. They should be depressed (concave). They should NOT move or squeak or anything when you press on the lids. If the lid can be pushed up and down, that means it didn't seal properly. YOu should use the contents immediately (i.e. put it in the fridge and use it within the next couple of days.) Do not store this as it will not keep.
4. Use only new lids. Once a lid (the flat disc) has been used, it won't seal properly the next time - even if it looks ok, I wouldn't risk it.

When you can, you should follow the directions carefully so your product is safe to eat!

Happy canning! I will post my procedure when I get home. I follow exactly the Ball's Blue Book (name????) procedure.

Maggie
(bring some down with you when you go and we can trade, since we will be there at the same time!)

[AKLRULZ]

Originally posted by TiggGrrrl:
You've got a very sweet heart Steve [img]images/icons/smile.gif[/img] Glad I brought you a happy memory [img]images/icons/grin.gif[/img]

<font size="2" face="Comic Sans MS, Arial">Can I just come over to watch you can for old times sake?!?! My grandmother has now been with the Lord for 11 years - what I wouldn't give for some of her canned goods now! Ahhh...memories!

[*Pixie*Dust*]

Jeannie, I just saw this link on one of my favorite cookings shows "Good Eats" with Alton Brown.
www.foodsafety.gov
Click on FAQ, then Food Prep/Storage, then Canning.
They should be able to answer all your questions.

[maggieworkman]

Notes: 1. You'll need an average of 3 pounds of tomatoes per quart. 2. To skin tomatoes, dip in boiling water until skins split (30 to 60 seconds), then dip in cold water. Slip off skins; cut out cores.

From Sunset Home Canning:

Crushed tomatoes -
Quarter tomatoes, then place a sixth of them in a large, heavy-bottomed non-aluminum pan. Heat quickly over high heat, crushing to release juice and stirring constantly to prevent scorching. Bring to a boil; gradually add remaining tomato quarters (do not crush). Boil gently, uncovered, for 5 minutes, stirring often.

Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid to each prepared, hot quart jar. Fill jars with hot tomatoes, leaving 1/2 inch headspace.

Process tomatoes in boiling water canner for 35 minutes for pints, 45 minutes for quarts. Or process in pressure canner for 15 minutes for pints and quarts (at 11 pounds presure on dial gauge.)

[TiggGrrrl]

Thank you so much for all your help everyone! I'll let you know how I make out tomorrow [img]images/icons/grin.gif[/img]

Steve - you sure can come over and watch me can my tomatoes (and my pickles too [img]images/icons/smile.gif[/img] ) anytime! In fact, I'll send some your way if you'd like! Just PM me with you address if you want some [img]images/icons/grin.gif[/img]

[Dumbo]

Before putting the lids on the cans wipe around the top of the jar. This removes any excess water, food etc. Be sure to screw the rings on tightly. After the cans are cooled remove the rings. Otherwise the rings will rust.
I have never canned sauce but I have canned tomatoes, corn, and string beans. I have also made pickles.
This year I am doing no canning. I did enough last year to last 2 years.

[Dumbo]

Forgot
I always boil the jar covers. I just leave them on the stove at simmer while I fill the jars.

A jar filler also works well. I can't remember the name but it's something like a funnel but has a much larger hole.

[September]

Oh, Jeannie you make homemade pickles?!?! Now that brings back memories (not to mention getting my tastebuds going).

When I was growing up my mother canned everything (I firmly believe you haven't lived until you've had homemade cannes tuna prepared the day it was caught), but the pickles are my favorite. The best part is that you can add extra spices, garlic & chilies to make them as spicy as you'd like. Yum!

Let us know how your canning experience turns out. Who knows, I may be inspired to make an attempt myself!