how many cans will you end up withalso idk if this is a dumb question but how does canning jam compare w jarring? do you get longer shelf lifeor wait is it a canner that also uses jars & you are using jars for the jame
― Squeaky Fromage (VegemiteGrrl), Saturday, 25 May 2019 04:17 (three months ago) link
lots of preserves memories from childhood, mum was a jam making fiend: i ate her plumjam in sandwiches for lunch every day all through primary school. mum & dad once spent a whole afternoon & night canning green tomato pickles, dad in swimming goggles cutting onions lol it was a whole thing i am enjoying yr journey <3
― Squeaky Fromage (VegemiteGrrl), Saturday, 25 May 2019 04:20 (three months ago) link
it's canning in jars, yes. i am gonna try low-sugar jam, preserves, then left the last quarter of the load for freezing or baking, don't know yet. also cut up some for yogurts this week.
― forensic plumber (harbl), Saturday, 25 May 2019 12:31 (three months ago) link
My parents went through a canning phase when I was in elementary school. My mom's plum jam was v v delicious. Tomatoes, peaches are the other things I remember.
A friend is really into canning chutneys and the Major Grey style stuff she brought over last time was incredibly good, almost made me want to can but I fear the equipment involved. I will soon have more kitchen storage tho so maybe I will give it a go. Harbl u inspire me
― mom tossed in kimchee (quincie), Sunday, 26 May 2019 02:29 (three months ago) link
it's not scary! the instructions for canning sound very strict to prevent botulism, etc., but they are not too hard to follow. especially because it's not necessary to sterilize things (and really, how can you "sterilize" something in your kitchen when the spores are literally everywhere?). i just boil all 5 minute water bath canning recipes for 10 min. i actually prefer pressure canning. it's a lot of work but i can do more at one time. my set-up for water bath canning is not great because i have a flat-top electric stove that has trouble boiling a large pot of water. i hope to have gas in the future. i do water bath canning in a 12 qt stockpot. if you are afraid just try a small batch of something water bath cannable in a stockpot.
― forensic plumber (harbl), Sunday, 26 May 2019 15:00 (three months ago) link
i have canned all of my 50 lbs of tomatoes. got 6 qts of crushed and 7 qts of whole tomatoes. i would do this again--though perhaps only if i can grow them myself someday--but i learned some things. the yield is somewhat lower than one would expect (i knew this as this information is easy to find on the internet). a lot of labor for not much product. crushed tomatoes are a lot of work and mess. even with a long time boiling off the liquid, including some time saved by just separating juice off and boiling it in another vessel, i think they're too watery. whole tomatoes were more fun, and the boil-off time is pushed back to when the jars are eventually opened and turned to sauce. i lost a lot of liquid from the jars during pressure canning for a few possible reasons, one of which may be that the whole tomatoes hold a lot of air and liquid gets forced out. could try a hot pack of more cooked whole tomatoes next time.
― forensic plumber (harbl), Saturday, 24 August 2019 15:43 (four weeks ago) link
i think next year i'll buy a smaller quantity and just do salsa, but most "approved" recipes, incl one i have done, have too much added acid. one i made was too limey, though fine to eat
― forensic plumber (harbl), Saturday, 24 August 2019 15:44 (four weeks ago) link