Went to a canning class

[Anne2]

Hello!

This weekend I went to a canning class at a local kitchen supply store. What fun! I've looked at a couple books and recently found a water bath canner that holds pint jars and being smaller than the usual canner, will be easier to handle. After reading about it, I was somewhat dismayed and worried, but seeing it happen in person has made all the difference. This is totally do-able!

He also demonstrated pressure canning with beets. This, too, really wasn't hard after he explained how the pressure canners work and about the little weights on top and all. One of the jars cracked and he wasn't the slightest bit upset, just explained how it happens sometimes and the probable causes. So we got to see a failure too.

If anybody is scared of canning, look for a class or someone to show you. This was worth twice every penny and the awful traffic jam outside afterwards.

Anne.

[Debbie-cat]

I love canning! It is alot of work but the rewards are great. Have fun canning!

[frugalwarrior]

I am jealous. My daughter and I wanted to attend one. We couldn't find anything in this state. We called local extensioon,4-H,Ball canning factory anywhere we could think of. Even MSU extension said no. I even asked at the small town hardware to see if any ladies groups would teach us. I have never used a pressure coooker and its been 20 years since I canned cherry jelly and pickles.

[Persimmon Lace]

That is an awesome skill to have! Good for you!

[Luckybustert]

Hello!

This weekend I went to a canning class at a local kitchen supply store. What fun! I've looked at a couple books and recently found a water bath canner that holds pint jars and being smaller than the usual canner, will be easier to handle. After reading about it, I was somewhat dismayed and worried, but seeing it happen in person has made all the difference. This is totally do-able!

He also demonstrated pressure canning with beets. This, too, really wasn't hard after he explained how the pressure canners work and about the little weights on top and all. One of the jars cracked and he wasn't the slightest bit upset, just explained how it happens sometimes and the probable causes. So we got to see a failure too.

If anybody is scared of canning, look for a class or someone to show you. This was worth twice every penny and the awful traffic jam outside afterwards.

Anne.

I am so glad to hear you enjoyed your canning class! My hubby has signed me up for an 8 session course at our local community college (begins June 25th) on food preservation - the sessions are as follows:

Canning: Tomatoes and Tomato Sauces
Canning: Peaches, Cherries, Pears, Plums, and More!
Canning: Applesauce
Canning: Vegetables
Canning: Jams and Jellies
Canning: Soups
Food Dehydrating: Jerky and Dried Fruit
Drying: Herbs, Chilies, Garlic and Onions

I am so very excited about attending these classes! And I think it's really cool that this type of class is now being offered by our community college. I've been taking their community education classes on and off for the past 10 years and this is the first time I've seen one on preserving foods.

[Momto2Boyz]

That sounds like so much fun! I looked a few years ago, and we didn't have any classes like that around here either. I just sucked it up, did my internet research and started experimenting! It was a whole lot easier than I thought it would be.

A bunch of my neighbors were envious, so I'll be holding a "mini canning clinic" in my kitchen when it comes time to can this year. I had 4 friends ask to come over and "help" so they could learn how to do it!

[mauimagic]

Anne, Luckybustert and Sarah- I am so envious of your opportunities!!

I need to remind my friend from the Mormon Church about asking some of their members about canning/foor preservation methods. We all participated in show and tell early on in school - and it's still one of the best ways to teach and to learn!!

[Grainlady]

Just wondering if the teacher discussed these things? It's the "little things" that can mean a lot for safe home canning.

1. For food safety, use TESTED recipes only.

2. Clean and disinfect (1 quart water + 1 t. bleach) ALL your kitchen surfaces, sink/faucet, refrigerator handle, etc., before you start canning. Avoid cross contamination.

3. Keep pets out of the kitchen during canning.

4. Avoid eating and smoking while canning. You risk transferring bacteria from your mouth to your hands, and to the food.

5. It's important to start with top-quality fresh produce as well as varieties that are suitable for canning. Wash produce under running water.

6. The only commercial canning book recommended for use that includes USDA information is the Ball Book (there are two of these, the common short version found with canning supplies, and the more expensive larger version). Only use books published after 1989, which was when important changes were incorporated in home canning.

Some publications you may be interested in:
http://www.uga.edu/nchfp/publication...ions_home.html

7. Know what your altitude is so you process for the correct time. Here in "flat" Kansas we have a range in altitudes from 75 ft. to 4,039 ft. above sea level.

8. Timing is started when water returns to boiling after jars are added.

9. Canners: must be deep enough to have 1-2-inchs of boiling water cover the tops of the jars plus space for the water to boil. A rack for the jars to rest on. Should have a flat bottom and cover only one burner. The diameter should be no more than 4-inches wider than the diameter of the burner. The burner needs to be large enough to heat to boil a large volume of water.

10. Researchers at the University of Missouri don't recommend using ceramic or smooth-top ranges. Be sure to check the user's manual for your stove to see if canning is appropriate for your stove.
a. Canners may not be entirely smooth and even heating will not occur.
b. If the pot is larger than the burner area, the heat may discolor the stove surface.
c. High heat may cause the cooktop to fuse to the pot.

11. To prevent the risk of botulism, after you open low-acid foods and tomatoes, they should be boiled for 10 minutes at altitudes 1,000 ft. and below. Add an additional minute of boiling time for each additional 1,000 ft. elevation.

12. Jars that have been heat processed many times or have been in storage for many years can become brittle and easily shatter during canning.

13. Canning jars are thicker and made with tempered glass, therefore are your best choice for home canning. Single-use (1-trip) jars (those you have from mayonnaise or other store products) are thinner and have a greater degree of breakage. Never use single-use jars in a pressure canner.

14. Never alter ingredients (unless there are specific suggestions in the tested recipe). Altering ingredients can change the pH. Never make up your own canning recipes. Without scientific testing, you will not know how long the product needs to be processed to be safe.

15. Never double recipes, it can alter the pH.

16. Adding extra onions, chili, bell peppers, or other vegetables to salsa can dilute the acidity and can result in botulism poisoning.

17. Don't add extra starch, flour or other thickener to a recipe. This will change the rate of heat penetration into the product and can result in undercooking.

18. Failure to acidify canned tomatoes. Tomatoes are boarderline for being acid enough for water bath canning. Therefore you need to add an acid ingredient (usually BOTTLED lemon juice). Avoid using end-of-the-season tomatoes picked from dead vines for canning. These tomatoes are not acid enough. Avoid using low-acid tomato varieties for canning.

19. When making jams and jellies, you can't interchange liquid pectin with powdered pectin.

20. Not all foods require the same head space, so be careful to keep the proper amount of head space for each type of food.

21. Don't fail to remove the air bubbles from jars after the food has been packed into them. Air bubbles MUST be removed. Do NOT use metal knives or other metal utensils since they can scratch the glass and that can result in jar breakage.

22. Sterilize both jars and funnel - 10 minutes. Pour boiling water over lids - don't place them IN boiling water. Make sure the lids are separated. A wonderful gadget to sterilize the lids:

Lid Sterilizing Rack
http://www.lehmans.com/store/Kitchen...k___CS20?Args=

23. Avoid using iodized salt or low-sodium salt substitutes.

24. Remove 1/16 from the blossom end of the cucumber. It can be the source of enzymes that soften the cucumbers during fermentation.

25. Don't use windfall apples (those found on the ground) for canning. They have more potential for bacteria from animal contamination and ground contact.

These are some things that were taught to me when I took canning classes in order to teach canning, that are often forgotten.

[Anne2]

Wow. Grainlady. Quite a list! If you don't mind, I think I might print that out and put it in my cooking folder for reminders.

The man is head chef at a big hotel here and he did go over much of that, but the main focus was jelly and preserves so vegetables didn't get covered much except for the beets. But he was very, very sanitary, way into food safety. There is so much to remember so we don't poison ourselves, which is one reason I was upset over canning in the first place.

I was very fortunate to be able to take this class. Our extension service doesn't have anything about food preservation either. Nor the community college. A friend across the street has led multiple lives, one of which was rural and he has blue ribbons for his tomato products. How funny! He said he'd be glad to help with whatever veggies he knows. And I ordered the big Ball Book this week.

Now to view the big Ball Book when it comes and then seek out a few fruits!

Anne. :-)