Canning

[Jeff]

Hi,
I am interested in learning how to can food and make jelly's jams and preserves. Does anyone have any advise as to good resources(books, websites, magazines, etc.)? I appreciate any input.
Jeff

[OzarkGarden]

Jeff - The link below has instructions for canning. It also has a list of cookbooks. One of those books is the "Ball Blue Book of Preserving," which I think you can find at WalMart.

http://www.canning-food-recipes.com/canningfruits.htm

[lovetogarden]

I remember Ball also put out a vidieo on how to can. Perhaps you can contact the company and see if it can still be purchased.

I used to can in my "prekids" days. I do not anymore as my youngest son is handicapped and requires a lot of time. But I still may be able to answer a few questions.

Did you also consider drying foods? This is a great way to preserve your harvest too.

[terrianne]

I also use the Ball Blue book. Mine it torn and tattered :) I bought a Squeezo too to help make quick work out of tomatoes for sauce. Attachments for berries and pumpkin can also be purchased. I am still on the look out for a good buy on a large pressure canner. Right now I borrow my friends. I purchase my canning jars at garage sales and flea markets whenever I find them. Homemade salsa and jams make wonderful gifts. :)

[Jeff]

Thank you all for the tips. I will check into the great Ideas you have. I was looking at the various kits that are available online. The biggest question I have now is whether or not I really need a pressure cooker or just a big pot to boil in. What do you all think?

[lovetogarden]

YOu need that pressure cooker. You only use a big pot if the foods are acidic, like pickles. Other foods, especially meats need to be canned in a pressure cooker if you are to kill off the harmful microbes.

[Skywalker]

Jeff, I have a few interesting jelly recipes I would be glad to share. Spearmint Jelly, Lavender Jelly and Flower Jelly (rose petals or geranium flowers). Also others. They are fun to try and wonderful as gifts. Sky

[elentari8]

Jeff, I have a few interesting jelly recipes I would be glad to share. Spearmint Jelly, Lavender Jelly and Flower Jelly (rose petals or geranium flowers). Also others. They are fun to try and wonderful as gifts. Sky

Oh! Do post them. They sound great.

-Annie

[Jeff]

Thanks Skywalker, I would love to have the recipes.

[jay]

The University of Georgia has finally announced its self-paced Canning Course online from the National Center for Home Food Preservation. Apparently, the course is free. When you have been given an access number and a Password, go to

http://webct.uga.edu/

and log in with UGA MY ID (whatever number Jimmy gives you), and your own Password which you gave him. Click on "Preserving Food at Home: A Self Study." Then, start with the first module by opening it. When you have finished, there will be instructions for the quiz, which you may take more than once.

This is only the first four modules to the course. There will be more modules added on freezing, drying and pickling, I think, as time goes on.There is no cost for this class. Take a look at it and see about registering at their home page:

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

This is a copy of the letter that I have received after signing up:
Thank you for your interest in the self-study on Preserving Food at Home from the National Center for Home Food Preservation. There are directions once you enter the course, so to get started:

1) Go to https://webct.uga.edu or https://webct.uga.edu/webct/ticket/ticketLogin?action=print_login&request_uri=/webct/homearea/homearea%3F
2) Login with*****
3) Click on "Preserving Food at Home: A Self-Study"
You must disable popup blockers for "webct.uga.edu" to access WebCT quizzes.
If you are using Windows XP with Service Pack 2, from Internet Explorer you can go to Tools > Internet Options, select the "Privacy" tab, click on "Settings..." at the bottom, enter "webct.uga.edu" in the text box that says "Address of Web site to allow:" and click "Add".
For Google Toolbar, click on the "x blocked" button (where x is the number of popups blocked) when you are in the course.

Have fun and please contact me if you encounter any problems.

Jimmy Hansen

-----
Jimmy Hansen
Website Administrator - http://www.homefoodpreservation.com
Department of Foods and Nutrition
The University of Georgia
324 Hoke Smith Annex
Athens, GA 30602-4356
Phone: (706) 583-0534
FAX: (706) 542-1979
Email: jphansen@uga.edu

[Nora]

My favorite book is "Fine Preserving" by Catherine Plagemann, published 1967. I think it's out of print by now, but you may find it in your public library. I like it because she presents non-pectin recipes, and a lot of interesting old-timey variations, like olive oil pickles and rose-geranium raspberry jelly.

[Skywalker]

Sorry for the delay, folks. Here are a few of my favorite jelly recipes.
Spearmint Jelly: steep 2 c. packed leaves in 2 c. boiling water for 30 minutes. strain.
Add: 3/4 c. lemon juice, 4 cups suger. Bring these 3 ingred. to a rolling boil.
Add: 3oz. liquid pectin. Boil 2 minutes and ladle into hot sterle jars and seal.

Flower Jelly: bring 2 1/2 c. apple juice to a boil and pour over rose or scented geranium flowers & leaves. Cover and steep till cool. Strain & combine 2 cups infusion with 4 c. sugar, 1/4 c. lemon juice and 1-2 drops food coloring. Bring to a boil, when sugar is dissolved, stir in 3 oz. liquid pectin. Return to rolling boil, stir and boil exactly 1 minute. Remove and skim. Pour into jars and seal.

[Horsea]

Jeff, for wonderful jelly & jam, buy Pomona's Pectin. (Comes with instructions, of course.) This type of pectin can make jam & jelly with less (much less if you wish) sugar. And it is easy to do. And there's no chemicals or anything undesirable in the pectin or calcium. I will not use anything else.

[Jeff]

Jay,
Thanks. I just registered. This is even more than I hoped for. And it is free.

[Jeff]

Thanks Horsea and everyone else.

[Skywalker]

If anyone is interested, I am making "tea jelly" and canning pumpkin and banana bread. Actually you are only limited by your imagination with the bread. I can include the recipe if wanted.

[Horsea]

What is tea jelly, and what's the recipe?

[Nemophila]

If anyone is interested, I am making "tea jelly" and canning pumpkin and banana bread. Actually you are only limited by your imagination with the bread. I can include the recipe if wanted.

Ooh, please do post the recipes! I'm especially facinated by the idea of "tea jelly".

[skip]

I also use the Ball Blue book. Mine it torn and tattered :) I bought a Squeezo too to help make quick work out of tomatoes for sauce. Attachments for berries and pumpkin can also be purchased. I am still on the look out for a good buy on a large pressure canner. Right now I borrow my friends. I purchase my canning jars at garage sales and flea markets whenever I find them. Homemade salsa and jams make wonderful gifts. :)
As far as getting a large pressure cooker try local farm auctions or estate sales i have gotten 3 different sizes for next to nothing one was still in the box with all the books and all had the pressure weights with them. i think total i spent 7 or 8 dollars for all.

[deb65802]

I have made tea jelly before sometimes add some Cranberry, grape, apple or raspberry juice just to spice it up. Make tea in the same proportion that you would juice. One gallon juice equals one gallon strong tea. add sugar and sure-gel. follow direction on sure-gel package. It tastes great hubby loves it with biscuits or cornbread. makes great christmas gifts or gifts for any occasion. little ribbon and a piece of calico cloth ---viola...

[deb65802]

onf of my favorite jellies to make is green tea and lemon balm. make a gallon of strong green tea and add 6 cups of lemon balm to the batch to steep. take out lemon balm sprigs when tea has cooled. Pour into pot and add sugar and make like any other jelly. follow directions on sur-gel package.

I also make champagne jelly. I buy a cheap bottle of champagne and add white grape juice until I have a gallon. Make jelly as directed.

My mom used to make a watermelon jelly that won at county fairs. It was delicious. she juiced a watermelon and made regualr jelly with nothing added except sugar and water. she put a few seeds in it for laughs ..hehehe