[Nfb-krafters-korner] Maybe OT: Equipment Needed for Canning

Nella Foster jellybeanfarm at gmail.com
Wed Jul 12 21:50:11 UTC 2017 

Dani I have a hot bath canner and it is just a giant pot with a rack in the
bottom that can be removed.  I think it can hold 9 quart jars if I remember
correctly, or maybe it is 7.  I also have a 3 gallon stock pot and I use it
just as much if not more than the actual canner.  I put a kitchen towel in
the bottom to sit my jars on.  It is smaller and heats up faster than the
canner.  If I don't have enough jars to fill the canner I use the stock pot.

You can easily use large pots when canning in pints and 8 oz. jelly jars.  I
have a smaller stock pot and use it if I just have a few 8 oz. jars or 3 or
4 pint jars.

I've also discovered that for me it is a lot easier to wash my jars and
sterilize them in the oven.  I sit the jars in a big baking dish to make it
easier to get them in and out.

You can get 2 types of jars, one has a larger opening than the other.  I
like the jars with the larger opening for pickles and other things that are
chunky.  It is a little easier to get the food in the jars with the larger
opening.  They may be a bit more expensive than the smaller opening jars.
Once you've purchased your canning supplies the only thing that really needs
to be replaced are the flat lids with the rubber ring.  The rubber rings are
only good for one canning and will usually not seal a second time.

Canning is just cooking, not rocket science.  If you have the skills to cook
you can do basic canning.

Nella
-----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 4:15 PM
To: List for blind crafters and artists
Cc: Dani Pagador
Subject: Re: [Nfb-krafters-korner] Maybe OT: Equipment Needed for Canning

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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