forum Do It Yourself Help/Tips ›› Canning foods ›› new reply Post Reply
Shaina.B

Time Husk
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December 21 2011 3:18 PM   QuickQuote Quote  
I have decided to start canning salsa, jam, fruit, vegetables, and basically anything else I can think of. Does anyone do this regularly? Recipes, tips, etc would be appreciated.

Dickscraper
dickacraper
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December 21 2011 3:24 PM   QuickQuote Quote  
i really want to do this too, but i'm gonna wait til spring because i hate doing new things in winter. i looked into it before. just collect mason jars and invest in a good quality pressure canner. the rest is just looking up cool shit to can.
Dickscraper
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December 21 2011 3:24 PM   QuickQuote Quote  
the main things i want to can are salsas/hot sauces and pasta sauce.
Shaina.B
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December 21 2011 4:18 PM   QuickQuote Quote  
Canningpantry.com

I'm getting my jars and lids from there. Prices look decent. Pressure canner? I thought you just boiled them.
Dickscraper
dickacraper
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December 21 2011 4:29 PM   QuickQuote Quote  
yeah, you can, but if you just boil them its inexact and is gonna lead to a pretty high probability of error. and your cans are probably going to explode.

with a pressure canner, there's a bunch of temperature dials and timers and shit so you know you're doing it right.
Shaina.B
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December 21 2011 7:02 PM   QuickQuote Quote  
Originally posted by: Dickscraper

yeah, you can, but if you just boil them its inexact and is gonna lead to a pretty high probability of error. and your cans are probably going to explode.

with a pressure canner, there's a bunch of temperature dials and timers and shit so you know you're doing it right.


Fuck it. I'll take a chance. I live on the edge.
Katebreed
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December 21 2011 7:17 PM   QuickQuote Quote  
You need to be careful when canning, Shaina. There's a risk of botulism. Check this out:
click here for link

A pressure canner would definitely be a worthwhile investment.
Shostakovich
do svidaniya
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December 21 2011 8:20 PM   QuickQuote Quote  
I'm going to teach you how to make pickles
Shaina.B
Time Husk
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December 21 2011 8:27 PM   QuickQuote Quote  
Originally posted by: Shostakovich

I'm going to teach you how to make pickles



Since practice is now at my house, we can have a canning party afterwards. Bring your own apron.
Ace of Spades
here be dragons
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December 22 2011 9:44 AM   QuickQuote Quote  
my mom has been doing this for years without a pressure canner, just a giant pot of boiling water. the seals rarely pop and her jams/hot pepper stuff/salsa/pickles have a year or more shelf life.
Ace of Spades
here be dragons
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December 22 2011 9:47 AM   QuickQuote Quote  
Originally posted by: Shaina.B

Canningpantry.com

I'm getting my jars and lids from there. Prices look decent. Pressure canner? I thought you just boiled them.



haven't looked at that one but those sites sometimes have outrageous shipping fees, so be careful. you might be better off just keeping an eye on them at the grocery store to get a better price.
Yodel Toast
que te follen
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December 22 2011 10:03 AM   QuickQuote Quote  
I get the Ball brand jars and lids at walmart. I usually buy them in 4 packs so I don't have a bunch of extras sitting around.
Captain Ahab
HONKY TONK BLUES
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August 15 2012 2:54 PM   QuickQuote Quote  
i made some salsa this past weekend and we'll probably give canning a shot this week at some point.
if you don't see me post for while assume i ate spoiled salsa and wish me a speedy recovery.
Dickscraper
dickacraper
25,614 Posts
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August 15 2012 2:56 PM   QuickQuote Quote  
Mail me some of your salsa pls
Captain Ahab
HONKY TONK BLUES
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36/M/PA


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August 15 2012 2:58 PM   QuickQuote Quote  
if it doesnt kill me or my girlfriend i will.
Captain Ahab
HONKY TONK BLUES
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September 4 2012 2:47 PM   QuickQuote Quote  
so we passed on canning salsa because it was too labor intensive. we did however can some of the jalapenos and cherry bombs peppers we got.
i chopped the peppers up, made the brine, and they are currently soaking. hopefully tonight we will can them.
-the canning was a success and we got 4 and 3/4 half pint jars. hopefully I'll get another batch picked, cut, soaked, and canned before too long.
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