Basic Canning Method

[Saviolo]

So, this week we wanted to do a video on canning, because we've done a few preserves, and we've linked to the USDA guid to home canning, but it's important to know the whole procedure.

Here's a link to the USDA guide: https://nchfp.uga.edu/publications/publications_usda.html

[leftieNanner]

1. We used to can like that

Complicated process. And each step is important, unless you really enjoy food poisoning. We had 16 fruit trees at our old house without air conditioning. We had some hot August days in the kitchen. But then some fabulous treats in the winter.

[japple]

2. Many thanks for this. I have been canning up a storm this year. I have about 9 quarts of

figs that I will be making into jam and other things over the next few days. My brother's SIL gave him 7 quarts and I had 2 quarts. They are all thawing out right now. Tomorrow a.m. I will start making some of the jams that my friends have requested. Fig, honey, walnut and balsamic. Fig, honey, pecan, and bourbon. Now I am looking for a recipe for some kind of confit using figs, brown sugar, and onion--not sure where it's going, but if you have suggestions, please let me know.

I'm sure there are going to be more figs next week, so there might be a fig and peach fusion!

Love your videos. Thank you for sharing your expertise.

PS: you should get a jar lifter and a pair of Bluettes Gloves!

[Saviolo]

3. Oh absolutely.

We need a jar lifter for sure. We recently moved and a few things had to be shed. We'll replace it, hubby loves canning things.

[japple]

4. Canning is one of my most favorite things, too. I haven't invested in many tools as I

inherited my Mom's kitchen and she had almost everything I needed. The things I did invest in were a couple of large measuring cups, a new jar lifter (Mom's had worn out,) a measuring scale, a pair of tongs, and a new ladle. I don't can low-acid vegetables like corn or beans, so a water bath canner works perfectly for me. I don't even have a jar rack. Like you, I put a cloth in the bottom of the pan and place a 10" cake cooling rack on top.

Back in the early part of the last century, from 1900s to around 1950s there was a community kitchen at a school in my community where people could take whatever vegetables and fruits their family grew and preserve them for the winter months. People would meet up and trade fruits, vegs. and and everyone would help each other. Sad that we don't have anything like that now.