canning

[matt]

I was wondering if anyone has canning techniques. I have thought it would be cool to give to people as Christmas presents. Ps I am curious on why when you boil the jars it cannot touch the bottom of the pot you are using. Thanks Matt

[Jeanne G]

Matt,
I can salsa and tomatoes. I have the Ball (brand) canning book, it's blue and located in stores where they sell canning equipment, etc. It's a great book for lots of canning recipes and directions. And it seperates out whether you have to water bath can or pressure cook, etc.
GOOD LUCK!
http://www.cookinglight.com/bbs/smile.gif Jeanne

[Beth]

I would also recommend getting a book like Ball or Kerr's canning guides. I think I got mine for about $5, and it's a worthwhile reference. You can also do a search for tips under the need help with jam preserving thread (I did a "canning" search to find it). If you start into it and have more questions, come back and ask.

I don't know what you had in mind, but marmalades are good since citrus comes in for the holidays, and I have a couple of year-round recipes (apricot pineapple marmalade made with dried apricots and a cranberry pineapple jelly nade with juices). Try red grapefruit marmalde or a mixed fruit marmalade with ruby grapefruit...very pretty.

Also, the reason the jars are put on a rack is to allow water to get under the jars for even temperature and processing, and to prevent hot spots and bubbling and rocking that could crack the jars. I use a small, round wire cake rack I got at a resale shop for 25 cents in the bottom of my largest stock pot.

[This message has been edited by Beth (edited 09-29-2000).]

[MrsReber]

Matt, I love canning. I make jelly and pickles each year. My stepmother LOVES my bread and butter pickle chips. I have a great recipe if you'd like that. I also make relish. I've done grape jelly with some concord grapes that grow in our backyard. Strawberry preserves are great, too. We used to have a huge strawberry patch and I made tons of preserves from that. It's nice to give them away as gifts, too.

I have a bunch of pickle recipes that my husband copied from somewhere (I have no idea where) and I also bought a couple of canning books from Amazon. I think for the jellies, I may have just used the instructions that came with the sure-jell (pectin for jelly).

The Ball folks do indeed know their canning and the books tell you alot about technique. I hope you try it. It's something that I really enjoy doing and it's nice to give a homemade gift like that.

[bijoux22]

Beth, I would love your marmalade recipes. I am getting a jump start on Christmas baskets and I think this would be a great addition.

[Beth]

Just doing a quick check-in when I should be going to bed, so I'll try to post those recipes in the next couple of days (I'll have to get them typed up). The apricot pineapple one is very easy (can be cooked in the micro, but I like to double it and cook on the stove). The citrus ones are very good, but a little more involved just because of the fruit preparation (peeling, slicing, then soaking the rinds for a day or two). Will get back with them as soon as I can get them ready.

[This message has been edited by Beth (edited 10-02-2000).]

[ElinorC]

Here's a favorite bread and butter pickle recipe that I make every year. It is for the freezer and is very easy. The pickles come out really nice and crisp.


* Exported from MasterCook *

Freezer Pickles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups sugar
1 cup cider vinegar
3 1/2 quarts cucumbers -- unpeeled, sliced
1 teaspoon celery seed
1 tablespoon salt -- non-iodized
1 medium red bell pepper -- diced
1 teaspoon tumeric
1 teaspoon mustard seed

Substitutions: 1 small jar of red pimento, drained, can be used instead of red pepper if unavailable. Red gives a nice color to pickle mixture.

1. Place sugar and vinegar in a small saucepan. Stir over high heat until mixure boils and sugar dissolves . Remove from heat immediately. Cool until you can comfortably place your hand on the bottom of the pan.

2. Use the wide slot on your grater or the slicing attachment to your food processor to slice cucumbers. Be sure to use narrow cucumbers with small seeds. Pickling or gourmet cucumbers are ideal.

3. Place cucumbers and remaining ingredients in a stainless or ceramic or glass bowl. Mix well; pour liquid over and mix again. Let stand for 30 minutes and mix again.

4. Place in freezer containers, dividing the juice evenly. Place crumpled wax or freezer paper under lids to hold cucumbers under the liquid. Freeze quickly. Tastes best if frozen for about 1 month before using however they taste great even if you can't wait.

Makes about 4 1/2 pints.


Source: "Cleveland Plain Dealer"

Per serving: 57 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 201mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

[Jeanne G]

Mrs Reber,
Bring on your butter pickle chips and other pickle recipes! I have to look, but do you have to presure can them or just water bath? That sounds good and different, thanks!! http://www.cookinglight.com/bbs/smile.gif