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Topic: canning and freezing

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Subject: canning and freezing
Date Posted: 1/23/2008 2:23 PM ET
Member Since: 12/28/2007
Posts: 445
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i just joined a CSA and really need some books on cannign and freezing. :anyone?

Date Posted: 1/23/2008 5:09 PM ET
Member Since: 5/31/2006
Posts: 568
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I don't have any posted, but DH uses the Ball Blue Book of Preserving for canning.  It also has freezer info. We love the Roasted Tomatillo Salsa recipe in that book. 

http://www.amazon.com/JARDEN-HOME-BRANDS-21400-Preserving/dp/B0000BYDPZ/ref=pd_bbs_6?ie=UTF8&s=hi&qid=1201125947&sr=8-6 - You might check out your gardening store or other used book sources.

Enjoy your CSA! 

Date Posted: 1/24/2008 12:44 PM ET
Member Since: 8/22/2007
Posts: 521
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I have this one on my bookshelf

Home Canning and Freezing :: Better Homes and Gardens

Date Posted: 1/25/2008 3:19 PM ET
Member Since: 8/30/2006
Posts: 172
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watch out for the dates on any canning books.  According to the USDA, books published after 1994 have recipes that use the new canning rules.

Date Posted: 1/26/2008 10:59 PM ET
Member Since: 12/28/2007
Posts: 445
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bridgett, yeh thats the ONE im looking for. :)

 

Kathy, i knew that but not the date...thanks for telling me..now i can look in the UBS.

Date Posted: 1/26/2008 11:01 PM ET
Member Since: 12/28/2007
Posts: 445
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browneyes, i didnt see this thread before now so i guess someone already snagged that book> :)

Date Posted: 1/29/2008 10:06 AM ET
Member Since: 7/31/2006
Posts: 14,634
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what are the new canning rules? I can't believe I survived childhood if htey're changed them LOL! my mom used to can back when she had the time..didn't last long though since she started going to school/working and entered that cycle. not that it bothere dme 'cause at the age of 41 I"m just now startign to like veggies and stuff like that! as a kid I hated the things and the only thing worse than summer and having ot eat the stuff fresh was having to eat it all year thanks to canning...

Date Posted: 1/30/2008 3:18 PM ET
Member Since: 8/30/2006
Posts: 172
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Susanna-

From my understanding (which is limited, as I don't actively can-though I have interest in it!), is that tomatoes and any meat have to be pressure canned. and I think some of the temperatures.  Double-check at the USDA site- I could be wrong, though I'm sure about the meat as my mom also used to can meat, but I know she didn't have a pressure canner - just a water-bath. It WAS a wonder we all survived!!  http://foodsafety.cas.psu.edu/canningguide.html

I would assume jam recipes and other vegetable recipes would be ok - but please don't quote me. You would think by now they would come up with a way for homemakers to test their cans after opening. Smelling doesn't work, as the botulism spores don't smell bad.



Last Edited on: 1/30/08 3:22 PM ET - Total times edited: 1
Date Posted: 2/10/2008 8:22 AM ET
Member Since: 2/20/2007
Posts: 6,634
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The older versions of the Joy of Cooking (not the 90s version) have a nice how-to chapter on canning with lots of practical advice. You'd have to compensate for the new rules , but all the basic stuff is good, and so are the recipes (I particularly like the Blue Plum Conserve," except that I chop the plums smaller to make it a jam). The only copy I see posted is Vol. 1 of the 2-vol paperback set, and I have a feeling that chapter is in Vol. 2, but you an find it at garage and church sales a lot.

The classic book on the topic is Putting Food By (http://www.amazon.com/Putting-Food-Plume-Janet-Greene/dp/0452268990/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1202649044&sr=8-1), although it's from 1992, so I think it's also "old rules."

And the rules themselves are included in the USDA's guide, which is online in chapters: http://www.uga.edu/nchfp/publications/publications_usda.html

Another good government link, which among other things leads to a free online course on the topic: http://www.uga.edu/nchfp/

Date Posted: 2/28/2008 7:15 AM ET
Member Since: 10/13/2005
Posts: 2,168
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I second the Ball Blue Book of Canning. Worth every penny, especially if you're a beginner like me. I did read about the new guidelines, but figure if we all lived this long on water bath tomatoes, then I think it's still okay to process them that way. My family is still kicking!