I want to start canning and preserving. I made holiday chutney last year and gave it as a gift to teachers, etc., and it seemed to be a big hit. If you have any tips, suggestions, recipes or recommended books on the subject, I'd love to hear from you.
If you want jams and jellies, the pectin packages have recipes for both canned and freezer ones. Chances are your library has cookbooks on the subject. My dd and I just went yesterday and each checked out a book on preserving! Also check the canning websites or pectin websites! I am trying a peach bbq sauce that I pulled off the Ball website!
Bernardin (the jar people) have a great little book with good recipes. Lots of neat things to try!!!
I will post some links to various canning threads form the board.
The best way to keep track of them is to go into the thread and on the first post hit the favorites button to save it to your page.
I also have quite a few recipes in this thread.
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
Everything you ever wanted to learn is on YouTube!!
I, too, am interested in canning and purchased a pressure canner this year. Does anyone know where I can find information on converting recipes which give hot-water-bath instructions so that they will work with a pressure canner?
Your pressure canner instruction booklet should give you instructions on how long to process many foods. I do know that you cannot pressure can pickles or jellies/jams. I pressure can my tomatoes now. I do them raw pack and they come out with chunks instead of just liquid for my chili and such. Saves me a whole lot of separate cooking time too.
My canner booklet only has a small number of recipes and no indication on how to convert standard bwb recipes to the pressure canner. I feel like it should be possible. Do you know why one should not pressure can jams? Is it a health issue? I did a small batch of apricot butter as an experiment using the times for a bwb and it SEEMS just fine.
It is my understanding that foods that can be processed in a BWB is because they are high enough in acid to be canned that way without the use of a pressure cooker., I.E. fruit, tomatoes, pickles, chutneys, etc. I would suggest processing the above type foods in the BWB and save the pressure cooker for corn, beans, peas, etc which do not have enough acitity to be canned any other way. Ortho books has a great book called "All About Pickling" which also dives into the recipes for Kim-Che and Sauerkraut & pickled fish. I also agree that most everything you will ever need to learn is at your fingertips on the world-wide-web. Just type in "home canning" and see all the pages available :-) Sure hope this helps!!!
© RDA Enthusiast Brands, LLC 2014