This is only a sampling of what you could do when you learn to can. Virginia walked us through the beginning steps to successful canning.
Tip: One helpful tip is to find the right size jar for the job! (see handout below for ideas). If you are moving the fruits or vegetables around in the jar for appearances or to get more of that produce inside then you might want a wide mouth jar. She uses the larger jars to store juices in them and smaller jars for her college kids to take to and from their apartment. Works well!
Tip: Always check for cracks in the rim of the jar. If you find one, throw it out! You can wet your finger and run it over the top of the jar to find them.
Virginia is standing next to a Victorio Food Strainer. Although she did not demonstrate this it can be use to strain apples or pears to make applesauce etc. More tips in the handout section below.
Joanne taught us about pressure canning. It's always important to read and follow your owner's manual!
This is a pressure canner. You want to keep a vigilant eye on the pressure canner once you begin. Make sure you have your gauges checked each year.
This is pressure canned turkey and salmon. When these meats are pressure canned they are very moist and very yummy! You can pressure can any time of the year and don't have to wait for "harvest time" to enjoy this "pantry gold" (some call it). Many of the recipes (see below) that Joanne made that night were made using the pressure canned meats (tortilla soup, turkey or chicken salad, and basic salmon patties). Mmmm!
Sheyl showed us how easy it is to can peaches. It was amazing to see how many peaches
could fit into one jar. She used a plastic tool to get all the air bubbles out.
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Handouts:
Choosing the Right Jar for the Job
Seed to Table Harvest Guide
Conversion Chart for Measurements
Produce Purchase Guide
Carefree Canning by Peace of Preparedness (canning basics)
Canning Related Recipes
Notes from our Canning Night
