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10:35 pm
July 3, 2009
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WV_Hills
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beeyourself said:
Wouldn't you know it…I donated one of those this spring…(I wasn't using it…and was tired of it taking up space.)
If I'd only known. I just ordered a new one because I couldn't find a used one anywhere. I have one already, but if I'm going to hang around to can a load of jars I might as well do two at a time. It's no harder to keep an eye on two gauges than one.
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8:08 am
July 4, 2009
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CindyP
| | Hart, MI | |
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WV_Hills said:
beeyourself said:
Wouldn't you know it…I donated one of those this spring…(I wasn't using it…and was tired of it taking up space.)
If I'd only known. I just ordered a new one because I couldn't find a used one anywhere. I have one already, but if I'm going to hang around to can a load of jars I might as well do two at a time. It's no harder to keep an eye on two gauges than one.
And if I'd only known!!!! You cannot find these second hand anywhere! I'll be ordering one soon, too, before the veggies are ready to be canned!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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9:24 am
July 4, 2009
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mama2boyz
| | Wales, UK | |
| Big Chicken | posts 17 | |
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Thank you so much for your replies!
I've joined the Yahoo canning group and also signed up for the free online course: Preserving At Home: A Self Study
I'll look out for an All American canner but it looks like they cost more than double the Prestige ones…
What size do you recommend?
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1:13 pm
July 4, 2009
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wvhomecanner
| | North Central WV | |
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mama2boyz said:
Thank you so much for your replies!
I've joined the Yahoo canning group and also signed up for the free online course: Preserving At Home: A Self Study
I'll look out for an All American canner but it looks like they cost more than double the Prestige ones…
What size do you recommend?
Yes, All American (AA) are more expensive by a good bit. Presto and Mirro are the two most familiar brands and much less expensive. I have an AA921 that a scavenger friend found used for me several years ago for $25! I had no idea what a treasure I had gotten until I started learning more about pressure canners overall. Mine will stack pints in a double layer. There is a larger AA941 that you can do double stacked quarts in.
And while I am talking about larger capacity canning, those who do can a lot in water bath might be interested in this :
http://www.wisementrading.com/…..anners.htm
Made tomato canning much easier for me for sure 
Pressure canners are labeled as to their total liquid capacity by the way, not how many jars they hold. So if it's a 22 quart canner, it may just hold 7 quart jars in one layer, so be sure to check the jar capacity. A pressure canner that holds seven quarts is what you need.
Dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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3:25 pm
July 6, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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I had another canning spree this past weekend, we did 2 bushels of corn, this time I used quart jars (28). Also made pepper jelly, and I got some wonderful tomatoes and made spagetti sauce (13 qts). I still have tomatoes to do this week, they were not ripe enough.
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Don't cry because it's over—smile because it happened!
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3:56 pm
July 6, 2009
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mama2boyz
| | Wales, UK | |
| Big Chicken | posts 17 | |
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JeannieB said:
I had another canning spree this past weekend, we did 2 bushels of corn, this time I used quart jars (28). Also made pepper jelly, and I got some wonderful tomatoes and made spagetti sauce (13 qts). I still have tomatoes to do this week, they were not ripe enough.
Wow! How fantastic!!
I'm envious…in a good way 
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4:01 pm
July 6, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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Hubby and I do a lot of canning, we share with his parents, they are not in good health and can't do much cooking, so we make a lot of veggie soup for them. And I have so many sisters that I share jelly and other goodies with them.
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Don't cry because it's over—smile because it happened!
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12:21 pm
July 13, 2009
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Mo olelo
| | Northwest Georgia | |
| Mighty Chicken | posts 152 | |
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We had a busy weekend here. I ended up getting a really good deal on tomatoes at the Farmers' Market, so I bought 75 lbs.
That yielded 7 quarts of whole tomatoes, 7 quarts and 23 pints of diced tomatoes and 3 quarts of juice. The juice was an after thought. I pack my jars as full as I can get them with tomatoes so the juice overflows the jars. Dave suggested we save that juice. I thought I might end up with a quart to put in the fridge but when it was more than that, I decided to can it.
With this weekend's canning added to last weekend's, I think we've got enough canned tomatoes to last until next season. Though I'm not absolutely sure about that. I haven't canned since we lived on our acreage and I never kept a tally of what I canned. I just canned until the tomatoes we'd grown were all gone.
If I do buy more tomatoes, it'll be to make more juice and maybe some salsa. Though reading JeannieB's post above, I'm tempted to maybe put up some jars of spagetti sauce. I'll have to spread it out a bit though. I don't know if I dare come home with 75 lbs of tomatoes so soon again.
As for today, this afternoon I go pick up 6 dozen corn. Some I'll be freezing as corn on the cob. The rest I'm going to can. I've never canned corn before so this will be a new experience.
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12:26 pm
July 13, 2009
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CindyP
| | Hart, MI | |
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Mo olelo said:
As for today, this afternoon I go pick up 6 dozen corn. Some I'll be freezing as corn on the cob. The rest I'm going to can. I've never canned corn before so this will be a new experience.
Do you freeze them in the husk?
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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12:37 pm
July 13, 2009
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IowaDeb
| | Quad City Area | |
| Super Chicken | posts 713 | |
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Today I'm shredding and freezing zucchini,that's about all I have time for until later this week. Then I'll tackle canning some salsa.
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Sometimes,I live in my own little world, but it's okay because they know me here.
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12:46 pm
July 13, 2009
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Mo olelo
| | Northwest Georgia | |
| Mighty Chicken | posts 152 | |
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CindyP said:
Do you freeze them in the husk?
No… we husk them and then they get blanched before freezing.
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1:28 pm
July 13, 2009
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CindyP
| | Hart, MI | |
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GeorgiaZ said:
So you blanch them? Not dorothy or sophia or rose them?
You're getting tired, Georgia!!! 
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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2:29 pm
July 13, 2009
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Mo olelo
| | Northwest Georgia | |
| Mighty Chicken | posts 152 | |
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GeorgiaZ said:
So you blanch them? Not dorothy or sophia or rose them?
Someone's been watching too many Golden Girls reruns… lol.
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4:46 pm
July 13, 2009
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WV_Hills
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I have a bushel of beets ready to can — pickled beets and plain ones too. They are still sitting there in the pot while I deal with the latest crisiss – a new lamb. Surprise! The beets will have to wait.
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4:08 pm
July 16, 2009
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CindyP
| | Hart, MI | |
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I did up 1 batch of Strawberry-Lemon marmalade (9 1/2pints) and 1 batch (8 1/2pints) of Bumbleberry Jam. Both are very tasty!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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9:33 pm
July 16, 2009
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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I'm working on canning cucumbers. I had no idea what a longterm process it was to can pickles!
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10:24 pm
July 16, 2009
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chickypez
| | Allen, TX | |
| Mighty Chicken | posts 208 | |
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Oh, but they'll be so good! My aunt used to make pickles. She grew the cucumbers and dill in her garden. They were the best!
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11:04 pm
July 16, 2009
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Jayne
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Crock pickles are the best! My Mother in law makes the best crock pickles.
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11:14 pm
July 16, 2009
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WV_Hills
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Suzanne said:
I'm working on canning cucumbers. I had no idea what a longterm process it was to can pickles!
What kind of pickles are you making?
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7:40 am
July 17, 2009
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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I'm making sweet pickles–I'm not a huge fan of dill, though occasionally I'm in the mood for them. These are called cucumber chips and they are sweet slices. I'm also making cucumber chunks, which are fatter slices, done slightly differently (they take longer–have to sit in the salt brine longer). The cucumber slices will be ready to can later today. They are soaking in the spices still. (They only had to soak in the salt for 3 hours and I did that yesterday and the other steps.)
Jayne, you should post your crock pickles recipe!
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