[Nfb-krafters-korner] Maybe OT: Equipment Needed for Canning
Dani Pagador
daniknits at gmail.com
Wed Jul 12 21:14:46 UTC 2017
Thanks, Courtney and Nella.
I'll share this info with David and see what he says about looking for
the canner.
More Later,
Dani
On 7/12/17, Nella Foster via Nfb-krafters-korner
<nfb-krafters-korner at nfbnet.org> wrote:
>
> Dani I led a chat about canning about a year ago. Here are the notes I
> sent
> out after chat. I think there may be a few more books on BARD now. There
> are also some books on dehydrating if you're interested in trying it as
> well.
>
> I've only ever used a hot bath canner and have never tried using a pressure
> cooker. People tell me the new pressure cookers are safer and could be
> used
> by a blind person. I've made jams, pickles, chutneys and canned fruits and
> tomatoes.
>
> If you have any questions or need further clarification, just ask. I
> apologize for any spelling, grammar or punctuation errors. I've never
> liked
> those pesky commas.
>
> What are jams, jellies and preserves?
>
> Jellies are made with the juice of the fruit, so will have a translucent
> look.
>
> Jams are made by mashing the fruit. The end result will be thick and have
> more texture than a jelly.
>
> A marmalade is somewhere in the middle. You will end up with jell
> substance
> with pieces of fruit.
>
> There are also fruit spreads, for example apple butter.
>
> Pectin or sure jell has to be used in order to get the jelly texture. They
> are used in jams, jellies and marmalades. They do not have to be used in
> fruit spreads.
>
> So far I haven't found a recipe that says preserves. Preserves seem to
> refer to all the methods. If anyone finds another definition, please
> share.
>
> Supplies needed
>
> You will need a large pot such as a stock pot or canner. This needs a lid,
> but you could use foil to cover the top if there is no lid The canner will
> have a metal rack to sit the jars in. If you are using another type of pot
> you can put a towel on bottom or crumple up foil to lie on the bottom.
> It's
> just best if jars aren't sitting on the bottom of the pot.
> Enamel or stainless steel kettle for cooking the jams and jellies
> Long wooden spoons
> Thermometer (this will depend on the recipe)
> Large mouth funnel or jar filler, (not sure of exact name)
> Something to dip hot jams or jellies, such as a metal measuring cup
> Jar grabbers
> Measuring cups and spoons
> Potato masher if making jam
> Canning jars, lids and rings
>
> Check all jars before using them. Make sure there are no cracks or chips.
> Then all the jars, lids and rings should be sterilized. This can be done 3
> different ways.
>
> You can boil everything for a few minutes. When doing this I put the
> lids
> and rings in a small kettle and then dump into a colander to remove from
> boiling water. I put the jars in the pot I use for canning. You will need
> tongs or a jar grabber to get the jars out of the boiling water. You can
> let the water cool some before removing jars.
>
> If you have a dish washer just put everything in there and let it do the
> work. This is the easiest method if you have one.
> You can also wash jars by hand and then sit them in a 200 degree oven for a
> few minutes. This will dry them too. I would still boil the lids and
> rings.
>
> I made pickles over the weekend and sterilized the jars by boiling, but
> think I will try the oven next time.
>
> Follow a recipe for the jam or jelly you are making. There are many
> recipes
> online and in books. The pectin and Sure Jell also come with recipes. It
> is important to follow the recipe or your stuff may not jell. The type of
> fruit you are using will determine how long you will cook it. You will
> probably have to do a lot of stirring because many recipes tend to stick.
>
> If you are canning anything that calls for salt you need to use canning and
> pickling salt.
>
> In my opinion filling the jars is the hardest part. Most recipes will say
> if you put your hot jams and jellies into a hot jar they should seal as the
> container cools. I don't feel comfortable doing this, so let my stuff cool
> down and then put into jars. You can use the wide mouth funnel when
> filling
> the jars. I found it's easier to just dip with my metal measuring cup and
> slowly pour into the jars. The edge of the jar should be wiped. If there
> is anything there it might prevent the jar from sealing. Lay the flat lid
> with the rubber ring down on top of the jar. Then screw down the metal
> ring. When all your jars are filled sit them in the large pot of warm
> water. Cover the pot and bring to a boil. They only need to boil about 5
> minutes. Turn off and let cool a little. Take the jar grabber and removed
> jars from pot. Sit the jars upside down. When they are cool enough to
> handle I turn them right side up. You can press on the tops to see if they
> are sealed. If some haven't sealed, press down on the middle of the lid
> and
> wait a little longer. If they don't seal, you can refrigerate and use it
> then or try putting it in the hot bath again. Unsealed jams and jellies
> can
> also be stored in the freezer. In fact you can make it and just put it in
> a
> freezer container and not worry about the canning part.
>
> I know my method adds another step, but I feel that it is safer. Maybe
> down
> the road when I have more practice I will try pouring the very hot jams
> into
> a hot jar. If you are putting really hot jam or jelly into jars, the jars
> must also be hot or they may crack.
>
> When using the hot bath most recipes will say cover jars with water. I've
> spoken with people and read other recipes that say the steam will get the
> jars hot enough to seal. So far I've always covered mine with water, so
> have no opinion on this.
>
> Also be sure to label all your jars. You don't want to forget what is in
> which jar. You can't use a bar code reader when you forget!
>
> Most supplies can be purchased at a grocery or farm supply store. I'm sure
> you could order everything online if you wish.
>
> Your county extension office is a wonderful resource. They have tons of
> information on the website and will also mail out information. They
> usually
> offer classes as well. A friend of mine lives in Oklahoma and a person
> actually came to her house and helped her make jelly the first time. I
> don't know if this is a service that is usually offered, but it might be
> worth checking out. I know a couple people in our local office and will
> ask
> if they offer any services for persons with disabilities.
>
> Below are some books that I've used for recipes and general information.
>
> Jams And Jellies
> by Sure R. Jell
> This book can be purchased from Horizons for the Blind
>
> The following 4 books are all on BARD. My favorite is Putting Up Stuff For
> The Cold Time. The River Cottage Preserves Handbook is also very good.
> The
> others have so much information it was hard to get through them and find
> the
> information and recipes that I wanted.
>
> Freezing & canning cookbook: prized recipes from the farms of America.
> DB08801
> Nichols, Nell Beaubien. Reading time: 22 hours, 59 minutes.
> Read by Janis Gray.
>
> Cooking
>
> Comprehensive guide to freezing, canning, and curing foods based on
> research
> findings of the U.S. Department of Agriculture. Includes recipes and tricks
> for saving time and work.
>
>
>
> Putting up stuff for the cold time:: canning, preserving, and pickling for
> those new to the art or not DB11549
> Dragonwagon, Crescent. Reading time: 3 hours, 21 minutes.
> Read by Helen Harrelson.
>
> Cooking
>
> An ex-New Yorker who moved to the Ozark Mountains and learned how to live
> off the land shares her experience, enthusiasm, and recipes for canning,
> preserving, and pickling foods.
>
> The River Cottage preserves handbook DB72054
> Corbin, Pam. Reading time: 4 hours, 34 minutes.
> Read by Jill Fox.
>
>
> Cooking
>
> Explains how to avoid the four spoilers of preserves-making and create both
> savory and sweet provisions to eat throughout the winter months. Includes
> instructions for preparing jams, jellies, pickles, chutneys, relishes,
> cordials, fruit liquors, vinegars, canned fruits, sauces, ketchups, and
> oil-based items such as garden pesto. 2010.
>
>
> Keeping food safe: the complete guide to safeguarding your family's health
> while handling, preparing, preserving, freezing, and storing food at home
> DB09515
> Bradley, Hassell; Sundberg, Carole. Reading time: 8 hours, 13 minutes.
> Read by Marjorie March.
>
> Cooking
>
> Examines hazards of improperly handling food, offers information on proper
> storage, and urges meticulous cleaning of all utensils and food.
>
>
>
>
> -----Original Message-----
> From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org]
> On
> Behalf Of Dani Pagador via Nfb-krafters-korner
> Sent: Wednesday, July 12, 2017 1:28 PM
> To: List for blind crafters and artists
> Cc: Dani Pagador
> Subject: [Nfb-krafters-korner] Maybe OT: Equipment Needed for Canning
>
> Hi, Everyone.
> Not sure, but I think it was on this list a little while back that there
> was
> a chat about canning. Am I remembering right, and did someone make up a
> list
> of equipment and where it could be gotten?
>
> I didn't think we needed to do it then, so wasn't paying attention.
> But M hoping someone on list cans and can write me to talk about how it
> would be done as a nonsighted person. Canning is something I want to
> incorporate into our lifestyle; it will help me be a better steward of
> resources, and fits with my frugalist mindset.
>
> Thanks,
> Dani
>
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