Qestion on canning

Kswck said:

Is there a quintessential website for canning?

http://www.uga.edu/nchfp/

Also, you should buy a copy of the _Ball Blue Book_, available for $5 or
$6 wherever you buy canning supplies. HTH :-)

-Bob

Kswck said:

Is there a quintessential website for canning?

My sauce making this year was again limited to packaging in freezer bags and
a big freezer-not really wanting the hassle of canning as well.

I understand that it is not particularly difficult, but I wonder how big of
a deal it is in addition to crushing 4-5 bushels of tomatoes, making the
sauce and THEN canning it.

Suggestions?

Are you in the U.S.? If so, your County Extension Agent should have a
bunch of information on canning processes and equipment, and even
recipes.

If your sauce has a goodly amount of other veggies in it (green
peppers, celery, onion, etc.), a pressure canner may be required. I
think canning is more satisfactory for tomatoes and tomato sauce, just
because there's no danger of freezer burn or deteriorating flavor, and
it's instantly ready (doesn't need any defrost action)...OTOH, I don't
have a Tilia or other sealing machine, or a freezer, and if I did I may
want to freeze stuff more than can it.

N.

In article <[email hidden]>, "Kswck"

Quoted message said:

Is there a quintessential website for canning?

www.uga.edu/nchfp is the National Center for Home Food Preservation,
housed at the U of GA. It's my first choice for a website.

www.homecanning.com is the Ball/Kerr/Bernardin site (Bernardin is the
Canadian branch)

The rec.food.preserving FAQ file is good, too.

Quoted message said:

My sauce making this year was again limited to packaging in freezer
bags and a big freezer-not really wanting the hassle of canning as
well.

I understand that it is not particularly difficult, but I wonder how
big of a deal it is in addition to crushing 4-5 bushels of tomatoes,
making the sauce and THEN canning it.

IMO it will be a big deal, especially ifyou've never canned before.
You'll need some specialized equipment (jars, rings, a large enough
vessel for proper waterbath processing) and if you're going to do that
4-5 bushels of tomatoes in one day, it had better be a long day.

Quoted message said:

Suggestions?

Try rec.food.preserving. Knowledgeable folks there.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe. Sam I Am! 9/6/05.

Kswck said:

Is there a quintessential website for canning?

My sauce making this year was again limited to packaging in freezer bags and
a big freezer-not really wanting the hassle of canning as well.

I understand that it is not particularly difficult, but I wonder how big of
a deal it is in addition to crushing 4-5 bushels of tomatoes, making the
sauce and THEN canning it.

Suggestions?

I do between 8 and 10 hampers of tomatoes each year. Right now I
stocking up on roasted tomato sauce. I prefer to can since that frees
up my freezer space for more expensive things like meats and fish.
Here's a great site:
http://www.uga.edu/nchfp/

Melba's Jammin said:

In article <[email hidden]>, "Kswck"

Quoted message said:

Is there a quintessential website for canning?

www.uga.edu/nchfp is the National Center for Home Food Preservation,
housed at the U of GA. It's my first choice for a website.

www.homecanning.com is the Ball/Kerr/Bernardin site (Bernardin is the
Canadian branch)

The rec.food.preserving FAQ file is good, too.

Quoted message said:

My sauce making this year was again limited to packaging in freezer
bags and a big freezer-not really wanting the hassle of canning as
well.

I understand that it is not particularly difficult, but I wonder how
big of a deal it is in addition to crushing 4-5 bushels of tomatoes,
making the sauce and THEN canning it.

I do my tomatoes one hamper at a time. Each hamper is about 3/4 bushel.
I will tell you that is more than enough work for a day! I'm an
experienced canner with proper equipment and the proper knowledge to
make the work flow. I would attempt 4 - 5 bushels in one day. Sorry.
See my soon to be posted message on what I've done today. It's been a
heck of a long day!

Quoted message said:

IMO it will be a big deal, especially ifyou've never canned before.
You'll need some specialized equipment (jars, rings, a large enough
vessel for proper waterbath processing) and if you're going to do that
4-5 bushels of tomatoes in one day, it had better be a long day.

Quoted message said:

Suggestions?

My best suggestion is the Ball Blue Book.

Quoted message said:

Try rec.food.preserving. Knowledgeable folks there.

~patches~ said:

Melba's Jammin said:

In article <[email hidden]>, "Kswck"

Quoted message said:

Is there a quintessential website for canning?

www.uga.edu/nchfp is the National Center for Home Food Preservation,
housed at the U of GA. It's my first choice for a website.

www.homecanning.com is the Ball/Kerr/Bernardin site (Bernardin is the
Canadian branch)

The rec.food.preserving FAQ file is good, too.

Quoted message said:

My sauce making this year was again limited to packaging in freezer
bags and a big freezer-not really wanting the hassle of canning as well.

I understand that it is not particularly difficult, but I wonder how
big of a deal it is in addition to crushing 4-5 bushels of tomatoes,
making the sauce and THEN canning it.

I do my tomatoes one hamper at a time. Each hamper is about 3/4 bushel.
I will tell you that is more than enough work for a day! I'm an
experienced canner with proper equipment and the proper knowledge to
make the work flow. I would attempt 4 - 5 bushels in one day. Sorry.
See my soon to be posted message on what I've done today. It's been a
heck of a long day!

Sorry butter fingers. That should be I would never attempt 4 - 5
bushels in one day.

Quoted message said:

Quoted message said:

IMO it will be a big deal, especially ifyou've never canned before.
You'll need some specialized equipment (jars, rings, a large enough
vessel for proper waterbath processing) and if you're going to do that
4-5 bushels of tomatoes in one day, it had better be a long day.

Quoted message said:

Suggestions?

My best suggestion is the Ball Blue Book.

Quoted message said:

Try rec.food.preserving. Knowledgeable folks there.

In article <[email hidden]>,

Kswck said:

Is there a quintessential website for canning?

My sauce making this year was again limited to packaging in freezer bags and
a big freezer-not really wanting the hassle of canning as well.

I understand that it is not particularly difficult, but I wonder how big of
a deal it is in addition to crushing 4-5 bushels of tomatoes, making the
sauce and THEN canning it.

Suggestions?

I'm a novice and even _I_ can can tomatoes. :-)
They are by FAR the easiest things to can!
And yes, there is little difference in canning
the pre-made sauces.

There is a preservation/canning list on usenet.
I'll bet Melba can point you to it?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Kswck said:

Is there a quintessential website for canning?

My sauce making this year was again limited to packaging in freezer bags and
a big freezer-not really wanting the hassle of canning as well.

I understand that it is not particularly difficult, but I wonder how big of
a deal it is in addition to crushing 4-5 bushels of tomatoes, making the
sauce and THEN canning it.

Suggestions?

I'm a novice and even _I_ can can tomatoes. :-)
They are by FAR the easiest things to can!
And yes, there is little difference in canning
the pre-made sauces.

There is a preservation/canning list on usenet.
I'll bet Melba can point you to it?

Cheers!

rec.food.preserving - great newsgroup 🙂