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

Thu Jul 13 20:57:27 UTC 2017

Thanks for this information Della. I will probably check out some of these
books especially regarding storing food in the freezer I would like to
eventually make my own dishes that can be heated up quickly

Cindy

On July 12, 2017 3:09:08 PM 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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