Canning Thread!

[Anonymous No.6511348]

Watcha canning anons?
Post pics and recipes!

[Anonymous No.6511508]

wrong time of the year for me, not a lot of stuff growing at this time of the year

[Anonymous No.6511524]

I can stuff year round, and right now there is plenty of stuff available. Citrus is still in season even if nothing else in your area is. You can do a lot of different stuff with citrus.
Pic related, Lemon Lavender jam.

[Anonymous No.6511676]

>>6511348
Can you go over a few basics, Oh Pee? I've been interested in canning but have only really seen my cousin can peaches... And they turned out shitty and spoiled.

[Anonymous No.6511701]

>>6511676
>http://www.freshpreserving.com/getting-started
This should help you get started.

[Anonymous No.6512422]

>>6511508
Same for me. Nothing is un and we had a shitty late spring so everything will likely be depayed all summer long.

>>6511524
Recipe?

[Anonymous No.6512543]

Mad props to anyone who uses what they can. Canning is the easy part - using what they can as a part of everyday life is the aspect most forget, especially with pickles and such. Sweet things are easily gifted.

[Anonymous No.6512590]

>canning
>jars

You dumb fucking hipsters never run out of stupid things to say.

[Anonymous No.6513700]

>>6512422
Here is the basic recipe
>http://localkitchenblog.com/2010/04/18/can-jam-lemon-lavender-marmalade/
I tweak it slightly because I use a different pectin (Pomonas).

>>6512543
I eat up my canned goods on a regular basis because I don't have much storage room. That forces me to keep consuming my old stuff so I am able to can new stuff.

Pic related, jam for sale.

[Anonymous No.6513707]

>>6513700
i use lemon rind for muh pectin, citrus da bes

[Anonymous No.6513735]

>>6513707
I must disagree. Pomona's Pectin is hands down far superior to any other pectin out there. It's not dependent on sugar to set up, so I can use much less in my recipes. That gives my jam a fresh fruit taste instead of a candy taste.

Pic related, Strawberry Basil jam, made with half the usual sugar.

[Anonymous No.6513792]

>>6513735
Does the lower sugar content affect preservation?

[Anonymous No.6513809]

>>6513792
Not for canned products.

[Anonymous No.6513874]

>>6511701
>We can do it!

[Anonymous No.6513968]

Man I really wanna make my own saurkraut. Never canned before tho. What's the likelihood I end up making something deadly?

[Anonymous No.6513980]

>>6511701
Do I have to buy new cans? Or can I just reuse a jar of store bought stuff.

[Anonymous No.6514004]

>>6513968
Sauerkraut is super easy. It is possible to can it, but the heat from processing will make it soft and kill the good gut bacteria.
The probability of making yourself sick is pretty low.

>>6513980
No, you need to buy new jars. Canning jars are made especially for home canning. They can withstand the heat and/or pressure used to sterilize the food.
Random leftover jars are not safe for home canning. They may break or not heat evenly.

[Anonymous No.6514005]

>>6513980
If the store bought stuff was in a mason jar (some pasta sauce are) you can re-use the jar with a new lid.

Or you can buy a set of jars and re-use them pretty much forever, as well as the rings. The lid, however, is only good for one use.

[Anonymous No.6514024]

>>6513809
Canned/sealed I have no doubt, but once open? Sugar is usually what keeps the jam stable once opened, so I'm just wondering how your lowered sugar version holds-up.

But thanks for the recipe! Here's some mango chutney I made last summer :-)

[Anonymous No.6514046]

>>6514024
I recently opened some year old jars of jam that were made with regular ball pectin and jars made with Pomonas (I needed the jars, so I dumped the jam).
The Pomonas actually held up better. The jam made with regular pectin discolored on top, while the jam made with Pomonas looked just fine.
I did not taste them, but that's because I was in a hurry and needed the jars.

[Anonymous No.6514066]

>>6514046
Cool. I'll have to look into seeing if I can get some in my region.

[Anonymous No.6514072]

You can get it off Amazon.
Whole foods and other natural grocers usually carry it as well. It's in the baking section.

Or you can go to Pomonas website, they have a store locator.

[Anonymous No.6514078]

>>6514024
Is that mango chutney? A friend of mine wants to make it. She's from Antigua, she said she has her moms recipe.
The problem is I have never tasted mango chutney. What's it like?

Pic is mango chili jam

[Anonymous No.6514090]

>>6514078
It's sweet and sour and flavorful but not spicy. Goes great as a condiment with pretty much anything... pork chops, badjis, chicken nuggets...

I can post the recipe I use if you want?

[Anonymous No.6514096]

>>6514090
If you like, that would be nice!

[Anonymous No.6514140]

>>6514096
here you go .
There's about as many mango chutney recipes as there are families, so it might be widely different from your friend's mom's recipe.

[Anonymous No.6514445]

>>6514140
Thanks anon

[Anonymous No.6514454]

>>6514445
you're welcome

[Anonymous No.6515148]

Hot pickled green beans

[Anonymous No.6515160]

>>6514140
That looks great. I'm Indian and have only had mango chutney once or twice in my life. Shit's delicious but canning is a pain.

[Anonymous No.6515314]

>>6515160
Canning isn't so bad once you've done it a few times. You learn how to set up quickly, what steps can be done the day before (like chopping fruit), and you know how long it will take instead of taking off a whole afternoon to can.
When I first started canning I would take an afternoon to do one recipe. Now I can do three batches of jam between just after dinner and bedtime.

[Anonymous No.6515363]

So if I refrigerate the canned goods without opening them, do they last longer? What if I freeze them?

[Anonymous No.6515784]

>>6515363
1: nope.
2: nope and the texture will go to hell.


The canning process, if well done, makes the jar content sterile and the products shelf stable (recommended a year, realistically high sugar or high acid can go longer). You need to refrigerate them after opening because it breaches the seal and allows air-born pathogens back in.

[Anonymous No.6515795]

>>6515160
The longest part is bringing a stockpot worth of water to a rolling boil.

I do a few canning days in the summer with a friend to help. Once you have a good set-up it's fairly easy/fast and the processing of the jars allows for some downtime, depending on how you plan out the recipes.

[Anonymous No.6515910]

>>6515795
>The longest part is bringing a stockpot worth of water to a rolling boil.
This. I live at high elevation and the burners on my stove are small. It takes me an hour to get a pot of jars to a full boil.

[Anonymous No.6515922]

>>6515784
So what causes the spoilage after a year?

[Anonymous No.6516529]

>>6515922
Usually a shift in texture. And in low sugar/low acidity just wanting to be on the safe side.

And, once in a while, an incomplete seal.

[Anonymous No.6517347]

Bump

[Anonymous No.6517387]

Honest question.

What's the point of canning? Why do it?

Don't you just destroy all freshness and turn things to mush? You might as well just buy canned goods from the supermarket.

Is there any point other than going hiking or some place where you don't have a freezer?

[Anonymous No.6517396]

>>6517387

Oh nevermind according to this thread you're calling making jars of jam "canning".

Wtf do you call cooking vegetables and meat and sauces inside metal tin cans if not canning?

[Anonymous No.6517434]

>>6517396
Sorry fam, I know it's confusing, but that's just what it's called.
https://en.wikipedia.org/wiki/Home_canning

[Anonymous No.6517621]

>>6517387
The satisfaction of doing something yourself?
It last longer?
It's cheaper?
It's fun?

[Anonymous No.6518868]

Bump

[Anonymous No.6518876]

>>6517387
If you have a garden, it makes lots of sense.

[Anonymous No.6519032]

>>6518876
I want a garden some day...

[Anonymous No.6519609]

>>6517387
>What's the point of canning?
I live in a rural mountain town. I only buy fruit that is in season. I can fruit when it's here so Im able to eat it all year long.

>Don't you just destroy all freshness and turn things to mush?
No.
>You might as well just buy canned goods from the supermarket.
The food I can is vastly superior.

>Is there any point other than going hiking or some place where you don't have a freezer?
The food I can at home tastes better and has a better texture.

[Anonymous No.6519620]

>>6517387
It's fun. That's about it. With modern conveniences it's easier just to buy frozen or freeze things instead of boiling them sterile, unless you
>>6519609
>live in a rural mountain town
>only buy fruit that is in season
What they said.

[Phil Ossiferz Stone !!esSirF6LRYN No.6519639]

>>6517387
>You might as well just buy canned goods from the supermarket.
No you mightn't have, you dumb deprived bastard. Try buy a dollar's worth of jalapenos -- for example -- at WalMart and make refrigerator pickled jalapenos out of them. You will find them infinitely superior to anything you grab off the shelf, at one third the price.

[Phil Ossiferz Stone !!esSirF6LRYN No.6519643]

>>6519620
You've never canned jack or shit or you wouldn't say that, you anesthetized suburban faggort. Try it before you talk about it. You're talking yourself out of a cost-effective great taste experience.

[Anonymous No.6520603]

>>6519639
>>6519643
Pipe down, spicy!

[Anonymous No.6521677]

Making raspberry syrup today.
Pic related, but not mine. I'll post pics after the jars cool.

[Anonymous No.6522613]

>>6521677
How did it turn out?

[Anonymous No.6522846]

>>6514078
'Eeeeyy... I just made a spicy mango jam too. I have a serrano plant that's been shooting out a ton of peppers lately, and I wanted to use some of them. I was trying to decide between mango and pineapple - mango was on sale, so it won.

-Two regular mangoes
-One Ataulfo
-One lemon for juice
-Five serrano peppers (not a great idea unless you like more heat... I should have run with two or three)
-Sugar to taste (I used about 1/4 cup)
-Pectin (follow instructions according to the pectin of your choice)

That made a little over one jar of jam.

[Anonymous No.6522871]

>>6517387


This (>>6518876). Sometimes you just grow a bunch of whatever and need to do something with it all. Why not make pickles, jam, and other things? And you can experiment with different flavors and tweak it to how you like it.

[Anonymous No.6523750]

>>6521677

holy fuk i like raspberry. enjoy for me.

[Anonymous No.6523989]

>>6522613
Amazing. I'll post pics shortly.

[Anonymous No.6524137]

>>6519639
>>6519643

Clam down tripfaggott

[Anonymous No.6524370]

>>6517387
You're a yankee, ain't ya?

Anyway, the point of canning varies from person to person, but for many it's just to preserve something that goes out of season easily. Like anonther anon, I live in a mountain town (Eastern KY here) and we don't have access to a lot of things at stores. Me and all of my neighbors all run small farms for fun/ profit, and we share our produce when we have a lot of it. That's a lot of goddamn food, but canning keeps it good for years. Hell, I just today opened a decade-old can of pickled beets. Still taste good.

Home canned good have a significantly better consistency than tinned, and you can control what goes into them. Tinned produce usually has a shit ton of salt added to it, which no one needs.

Most of us have deep freezers too for meats (I keep some beef cattle and take one to the butcher every year or so), and we feeze things too.

Overall, preserving is about just doing things for yourself rather than relying on stores like a lazy yuppie.

[Anonymous No.6524402]

Could I can homemade peanut butter?

[Anonymous No.6524427]

>>6524370
Hey fellow Kentuckian!
How's the weather back home? Got your 'maters planted yet?

Pic is the raspberry syurp as promised.

[Anonymous No.6524429]

>>6524402
No. It's too thick to heat properly in a canner.

[Anonymous No.6524430]

>>6524402

Peanut butter doesn't require canning. It stays good on its own.

[Anonymous No.6524450]

>>6524430
>It stays good on its own.
Well, it /will/ go rancid.

[Anonymous No.6524481]

>>6524427
Looking good :-)

Did it process correctly with that much headspace?

[Anonymous No.6524494]

>>6524481
Yes. When I filled the jars I gave them 1/2 inch headspace (per the instructions). I don't know why it looks like more in that pic. I didn't have any siphoning or leaking during the canning process. It may look like that because I was tilting the jar right before I took that pic (looking for foam lumps, I didn't skim the little bit of foam thinking it would disappear durting canning. It did not).

[Anonymous No.6524510]

>>6524450

Just vacuum pack it. No air = no oxidization.

[Anonymous No.6525393]

>>6524510
There is more than oxidization to worry about.

[Anonymous No.6525919]

>>6511348
What's your next project?

[Anonymous No.6526708]

I really want to start canning my own produce. Any tips for a beginner?

[Anonymous No.6527405]

>>6525919
Something with rhubarb. I found a wild patch at an abandoned homestead.

>>6526708
See
>>6511701
Punk domestics
>PunkDomestics.com
National Center for Home Food Preservation-
>http://nchfp.uga.edu

[Anonymous No.6528116]

>>6526708
Not OP.
But figure out your sea-level elevation.
And follow recipes religiously when you start, don't try to wing it until you know what you're doing.

Allow yourself more time then you think you'll need. And have fun!

[Anonymous No.6530009]

Bump