Canning & Preserving Food

Kate Ellery said:
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That is the Ball "Bible". There is also the Blue Book that covers just the basics and may even be free in some places. We have Putting Food By, Stillroom cookery, and many others. North Carolina Extension used to publish a wonderful book on wines, pickles, and jams & jellies. Maybe @Shirley Martin has one. We have one and have treasured the little paperback since the 1970s, but I have no idea if it is still in publication.
 
I’ve invited another Aussie that was on the old S O , for a little while before it had issues.

it appears I’m the only Aussie at the moment
 
Kate Ellery said:
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I dragged out my copy of this book and found it pretty disappointing. Most of it is just recipes for water bath canning and there is a very small section on pressure canning. It is more of a recipe book than a canning "bible." It is $14 on Amazon. I also have the Ball Blue Book and a Ball Canning Back to Basics; none of them are very in depth about pressure canning.

I'm expecting the USDA Complete Guide to Home Canning to arrive today. I hope it will be the best resource for what I want to learn.
 
Beth Gallagher said:
I dragged out my copy of this book and found it pretty disappointing. Most of it is just recipes for water bath canning and there is a very small section on pressure canning. It is more of a recipe book than a canning "bible." It is $14 on Amazon. I also have the Ball Blue Book and a Ball Canning Back to Basics; none of them are very in depth about pressure canning.

I'm expecting the USDA Complete Guide to Home Canning to arrive today. I hope it will be the best resource for what I want to learn.
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Try this one @Beth Gallagher. If I remember right, it is about pressure canning complete meals, so you just heat and serve. I think we got the kale and sausage meal from here, which we enjoy in the winter. Of course, you don't really have winter like we do but you might find something interesting.

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Don Alaska said:
Try this one @Beth Gallagher. If I remember right, it is about pressure canning complete meals, so you just heat and serve. I think we got the kale and sausage meal from here, which we enjoy in the winter. Of course, you don't really have winter like we do but you might find something interesting.

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Thanks! It seems that most of my canning books focus on water bath canning so they are not much help to me trying to learn about pressure canning. I ordered this book and it should be here in a couple of days.
 
Shirley Martin said:
A recipe book came with my pressure canner. I gave it to my granddaughter after my Hubby died.
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I didn't realize how many canning books I have until I started looking for the Ball Blue Book. Since I never had a pressure canner I was more focused on water bath canning in the past, or making small-batch pickles in the open kettle method. Do you use your canner, Shirley?
 
Beth Gallagher said:
I dragged out my copy of this book and found it pretty disappointing. Most of it is just recipes for water bath canning and there is a very small section on pressure canning. It is more of a recipe book than a canning "bible." It is $14 on Amazon. I also have the Ball Blue Book and a Ball Canning Back to Basics; none of them are very in depth about pressure canning.

I'm expecting the USDA Complete Guide to Home Canning to arrive today. I hope it will be the best resource for what I want to learn.
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Yep,I’ve learned the hard way…as well ….now I try to borrow books from the local library before buying …like the one I borrowed last week ..and posted a photo of ..it would have been a complete waste of money if I’d bought it ….

Have you downloaded the 30+ page for the presto canner @Beth Gallagher it will give you allot of the info needed for the P C
 
Kate Ellery said:
Yep,I’ve learned the hard way…as well ….now I try to borrow books from the local library before buying …like the one I borrowed last week ..and posted a photo of ..it would have been a complete waste of money if I’d bought it ….

Have you downloaded the 30+ page for the presto canner @Beth Gallagher it will give you allot of the info needed for the P C
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I was not planning to buy any more canning books since I have a small stack of them and I was sure they would have info on pressure canning. When I bought those books a few years ago I wasn't interested in pressure canning so they suited my purpose. I'll probably use the USDA reference book and their online website when I have questions.

My Presto canner came with a small booklet, Kate. I haven't looked at it yet to see if there are any recipes or if it's just an instruction book.
 
I’ve leaned allot from you tube …simply by googling what I want to can …..did that with canning tomato juice last year it turned out perfect ….however I added 4 cans of whole tomatoes …it was perfect no added flour to thicken it needed .
Think I added a little vinegar to each bottle …
 
There are some excellent youtube videos, but unfortunately there are a whole lot of ignorant ones as well. A lot of people "do it the way their grandma did" and looks sketchy as hell to me. 😆 I saw a video by a British woman who was using a regular Instant Pot and a few random mayonnaise jars to put up food. 🤡
 
A video by someone who doesn't have a clue. Way too much water depth, but not enough for water bath canning except perhaps for the little jar which would only be water bath temp and not safe for leeks unless pickled. She also doesn't use jars lids that will properly seal. Perhaps that should be listed under the "Deadly Canning Mistakes" video that popped up at the end.

One good thing we do sometimes if pressure can the veggies for in separate jars and don't include meat. We can then make custom soups and add meat at the time of serving.
 
She’s playing Russian roulette :(:(with her canning methods , altho I did use a couple of jars that were not canning jars for lemon juice ….but they were new lids .. id bought at a huge all sorts Italian warehouse https://www.gaganisbros.com.au/
that’s where I buy those screw on Italian made lids for canning
 
Kate Ellery said:
She’s playing Russian roulette :(:(with her canning methods , altho I did use a couple of jars that were not canning jars for lemon juice ….but they were new lids .. id bought at a huge all sorts Italian warehouse https://www.gaganisbros.com.au/
that’s where I buy those screw on Italian made lids for canning
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I think it is okay to use non-canning jars if the mouths are standard, but you risk breakage. Use some kind of certified canning lids though. I couldn't find canning supplies on the website you linked to though
 
Don Alaska said:
I think it is okay to use non-canning jars if the mouths are standard, but you risk breakage. Use some kind of certified canning lids though.
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The likes of Big W ….chain store …..and A Manchester / homewares store ( Spotlight) used to sell a 6 pack of ball pint jars …when they a sale for what they call
VIP members I’d grab a couple of packs , you could buy lids as well ….now they have lime brand jars ..made in China I give them a big miss
I very much doubt the lids would last not much longer than a month or two ..they are so thin / flimsy …I’ve unscrewed then a d looked at then during lockdown ….nah thanks ..I’ve got more than enough now anyway …
 
Don Alaska said:
A video by someone who doesn't have a clue. Way too much water depth, but not enough for water bath canning except perhaps for the little jar which would only be water bath temp and not safe for leeks unless pickled. She also doesn't use jars lids that will properly seal. Perhaps that should be listed under the "Deadly Canning Mistakes" video that popped up at the end.

One good thing we do sometimes if pressure can the veggies for in separate jars and don't include meat. We can then make custom soups and add meat at the time of serving.
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I think she has a meat canning video but I'm afraid to look. HAHA. :ROFLMAO:
 
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