First Time Canner Need Some Advice
ourhappyhome
13 years ago
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sharonann1
13 years agoRelated Discussions
First time canner (This is long)
Comments (22)I have not heard of anyone using Pickle crisp in fruits, just pickled vegetables. To me, the taste of it would not be something I would like in fruits. I can taste it, sort of a bitter taste. It does make the pickles crisp, though. From the Ball company on Pickle Crisp: Pickle Crisp is a natural mineral salt that keeps cucumbers and vegetables firm; yields crisp "fresh pack" pickles. Not recommended for "fermented" pickle recipes. This product replaces the need for old-fashioned firming agents but it does not replace "pickling salt" used in pickling liquid recipes. Pickle Crisp is a dry granular product that is added to each jar after vegetables are packed and before the hot pickling liquid is added - before heat processing. Add 3/4 tsp (4 ml) Pickle Crisp to each 500 ml jar; 1 1/2 tsp (7 ml) to each 1 L jar and 2 tsp (10 ml) to each 1.5 L jar of fresh pack pickles. Each 78 g package yields 18 - 1 L jars. Each package contains three 26 g pouches, each yielding six 1 L jars, for a total of 18 1 L jars. Available in stores selling home canning supplies, also available online. Yes, if you use part fruit that is under ripe you will get a firmer gel due to the higher pectin. Here is a description of the different types of fruit spreads: KINDS OF FRUIT PRESERVES -------------------------------------------------------------------------------- JELLY: is made from strained fruit juice. The product is clear and firm enough to hold its shape when turned out of the container, yet soft enough to spread. BUTTERS: are made by cooking fruit pulp and sugar until thick enough to spread easily. Spices are added depending on personal taste. The butter needs to be cooked slowly after the sugar is added to prevent scorching. Finer butters can be made by straining the pulp through a food mill and then through a fine-meshed sieve. JAM: is made from crushed or ground fruit and tends to hold its shape but is generally less firm than jelly. Jams are cooked until they round up in a spoon. They should be made in small batches and cooked rapidly until the sugar dissolves. CONSERVES: are jams made from a mixture of fruits, usually including citrus fruit; often raisins and nuts are added. Conserves are cooked until the mixture will round up in a spoon. They should be made in small batches and cooked rapidly. MARMALADE: is a tender jelly with small pieces of fruit or peel distributed evenly throughout. It should be cooked in small batches and brought quickly to the jellying point after the sugar is added. A marmalade commonly contains citrus fruit; part of the white rind should be cooked with the fruit for most of the pectin is found there. PRESERVES: are whole fruits or large pieces of fruit in a thick syrup, often slightly jellied. Preserves should be cooked in small batches in wide pans. If the syrup gets too thick before the fruit is tender and clear, add boiling water. If the fruit is clear and tender but the syrup is too thin, remove the fruit and cook the syrup rapidly to the desired consistency....See MoreFirst time tomato canner... May have ruined everything!
Comments (7)OK, take a deep breath. Actually, those are beautiful tomatoes. Tomatoes packed that way will tend to float above the level of the liquid, so it wouldn't be unusual to see what you observe as long as the water you processed them in remained clear. That would indicate there was no siphoning of liquid from the jars. But, not having water above the jars is an issue. I will say that even with a standard canning kettle, managing the level of water above quart jars with a rack is a difficulty. I ended up switching to a large deep stockpot for that reason. Now, you have several options. 1. Refrigerate or freeze your canned tomatoes. Refrigeration is for the short-term. For long-term storage you would need to freeze. 2. If it's within 24 hours, you can re-process. That basically means starting from scratch with hot clean jars, new lids and re-heated product if you want to hot pack. If you don't have another deeper kettle, you would have to locate some pint jars and re-can your tomatoes in those so that water does cover the jars sufficiently. It's messy and frustrating but anyone learning to can has at least one re-processing session under their belt. It's just part of learning and figuring things out. As far as a rack is concerned, leaving a rack out isn't a food safety issue. It's a jar breakage issue because direct contact with the bottom of the pan can cause jars to crack during processing and that means your hard work is totally wasted. Instead of a rack you can put a towel in the bottom (messy but doable). I use a silicone hot pad of similar diameter to the kettle. Good luck and let us know what you decide and how things go. Carol...See MoreFirst Time Using a Pressure Canner. Have Questions.
Comments (10)Ok, Kathy, take a deep breath! If you can BWB, you can pressure! Yes, you need a second rack in order to do another layer of pints. Try it this first time with just one layer. You've got the dial gauge AND weight, right? I hate dials (but that's another discussion). I put my 2 to 2 1/2" of water in the canner (per your manual), put the rack in, turn on medium or so while you load the jars full of food. That way everything is sort of the same temp (no thermal shock). Just follow whatever recipe for the produce you're doing and place the jars on the rack (7 quarts or wide pints or 9-10 standard pints, usually, depending on size/brand). Secure the lid, WITHOUT the weight on! Turn your burner on high! Vent for 10 minutes (start timing once it's "blowing steam" really good). Then put the weight on. Once the weight starts jiggling (you'll get used to the sound), start timing for the required processing time. Here's where you can actually make use of the gauge. It "should" read the proper weight at the same time the weights start rockin'. As soon as I reach pressure, I adjust my burner down slightly. Then listen for several minutes. If it's still rocking pretty fast, adjust again....slowly. Too fast creates the dreaded "siphoning". LOL Find that balance. When the time is up, turn off the burner and let it cool down naturally. You can't take the lid off anyway, it's locked at this point. This can take anywhere from 15-45 minutes (at least for me). When you can "flick" the weight and NO steam comes out, you can take the lid off. Don't force it, it will turn easily or it isn't ready! I let the jars sit in the canner, lid off, for another 5 minutes or so (this is where I usually realize I need a towel spread out on the counter to set them on anyway...). Use a jar lifter to remove the jars and let cool overnight. Easy, peasy. Oh, and that prayer............same as before..... Lord, please let all my jars seal. Thank you. Amen. Deanna...See MoreFirst Time Dieter Needs Some Help/Advice
Comments (5)Hi, I have a similar problem in that I only need to lose about 15 pounds, but am having difficulty doing it. When I quit smoking, I gained about 10 lbs and my appetite increased. Bummer! I also recommend the fitday.com web site. When I started tracking everything I was eating on that site, I realized that I was having a chocolate-covered caramel after lunch and dinner, which added about 110 calories to my daily amount, plus my daily glass or wine or bottle of beer. Bob Greene, Oprah's health and exercise guru is very emphatic about cutting out alcohol while you are trying to lose weight. When Lent started, I gave up alcohol and any sweets or desserts. Guess what - I started losing weight! I also exercise on the treadmill about 4 or 5 times a week. Plus DH and I have cut back on our portions and we have become used to the smaller portions and are not hungry. I do get hungry for a snack in the evening, so I either eat 2 or 3 pretzel sticks (the oat ones), a dill pickle, a small apple or the 100 calorie cheez-it packs. I would definitely replace the frosted mini-wheats with the Shredded Wheat and Bran cereal. You don't need that extra sugar. I would check the nutrition informatin in the granola bars, too. Sometimes the so-called healthy snacks are filled with sugar and fat. Wherever possible replace white bread, pasta, etc. with the whole wheat versions. They are healthier (also better for weight loss) and I think they taste better, too. I wouldn't replace your dinner meal with a salad, you will not satisfy your hunger. Protein is the thing that really gives one that full feeling. I know that if I have eggs for breadfast, I don't get hungry until early afternoon, whereas if I eat cereal, I get hungry mid-morning. So do you eat eggs and cheese? Cheese can be high in fat and calories, though, but it is a good source of protein for vegetarians. If possible, I would add fish to your diet. Some vegetarians do eat fish, I'm not sure if you do or not. Keep up the exercise. Is it possible to do it in the morning? That seems to be more beneficial for weight loss, but if after work is the only time for you, that's fine. Exercise increases the metabolism which helps your body to burn calories more efficiently. Good luck....See Moreourhappyhome
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