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Canning

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  1. TLC
    Member

    First of all, so glad to have found this blog. :) I just arrived and still checking it out.

    I am wondering if you have experience in canning at all? I have a nice recipe for Mango Salsa and would love to can it so I can enjoy it year round.

    Thanks.

    Posted 2 years ago #

  2. Tammy
    Member

    Hi TLC,

    I just joined and saw your post. I love this blog too!

    My sister taught me to can this summer (proving old dogs can learn new tricks--I'm 46). I found a recipe for zucchini salsa and made three batches--it's wonderful. There's not much to it. You need the right equipment...a really large and deep pot (~5 gallon) with a rack on the bottom (I use a round cake rack), a canning funnel, jars, lids and rings. A magnetic lid lifter is handy. Sis gave me a boxed set of plastic canning devices with the lid lifter, a plastic bubble popper (don't know what they call it--a knife will work just as well), a jar lifter, and a canning funnel. She also gave me Ball's canning book (available at Target when canning season starts).

    Run the empty jars through the dishwasher. When you've made your salsa, put the lids and rings in a saucepan, cover with water, and heat to 180F. Turn off heat and cover. Fill your gigantic pot at least 2 inches higher than the size of jar you're using. Put the empty jars in the pot and heat the water to 180F. Take out a jar using the jar lifter, set on a folded kitchen towel, put the funnel on top, use a ladle to fill the jar to 1/4"-1/2" from the top. Take off the funnel, wipe the lip of the jar with a damp cloth, put a sterilized lid from the saucepan on top, and lightly screw on a ring until it stops turning (don't make it tight). Use the jar lifter to set the filled jar back in the water, and lift out an empty jar.

    When all the jars are full, bring water to boil, and set timer for 15 minutes from the time it began to boil. At the end of the time, turn off heat and remove jars from the water with the jar lifter. Set on a kitchen towel to cool. You may hear a pop as the vacuum seal is formed, but not hearing one doesn't mean it didn't form. After an hour or two, tap the lids to see if the seals are good. The lid should be a little concave and sound solid when you tap it. Tug at the edges and see if the lid holds. A hollow sound means a vacuum seal did not form, so you'll need to refrigerate and eat right away, or start over with a clean jar and a new sterilized lid.

    Hope that helps! I'm a beginner and found it easy, so you should be able to do it too. Best wishes!

    Posted 1 year ago #

  3. Tammy
    Member

    I forgot to say, 1) remove any bubbles as you fill the jar by running a knife blade through it a few times and 2) that you need to let the jars cool on the counter overnight. Then remove the rings and store in a cool place. Consult a canning book if you're worried about discoloration--sometimes it just means you didn't fill the jar full enough, and it's okay. Never eat from a jar that did not seal properly, or has a bulging lid, or has a bad odor. Happy canning!

    Posted 1 year ago #

  4. Mrs. Oddbird
    Member

    WHOA - You can't up and can just anything.

    You need some info about the acidity of the recipe. The density can also be important. Was this recipe meant to be canned? Especially for beginners, it is best to work with recipes that were meant to be canned and have been tested. Then you don't mess with the ingredients because that can change the Ph.

    Some recipes are not acidic enough to be canned safely (green beans) in a boiling water bath.

    Some recipes are too dense to be canned at all (BWB or pressure canner) or in certain size jars (pumpkin puree).

    You will not be able to detect botulism in any way. Well, the trip to the ER is a tip-off, I suppose. :-)

    Your local Master Gardener/Gardening Extension may offer canning classes, but it is perfectly possible to learn from a book. (I've done both and I've been canning for nearly 20 years.) I'm just trying to point out that the recipe choice is important. Here's a tested recipe for mango salsa. http://www.great-salsa.com/canning-salsa-mango.html

    Posted 1 year ago #

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