Vic303 Posted March 12, 2007 Share Posted March 12, 2007 Yes, that's right folks, I actually CANNED something today! That's my first ever canning! I've got a Presto 1750 Pressure Canner, and I bought more supplies yesterday at the store (qt jars & new rings/lids for older jars I already had), and decided today was it. I did have a chat with the Master Canner at Presto as I couldn't find a pressure process time for no-meat spaghetti sauce with fresh onion & garlic. She provided me with 11# @ 25min for quarts. After getting everything set up, filled and heating, I did have to fiddle with the vent lock to get it seated as it wasn't seating fully to start with. As soon as I whacked it with a wooden spatula, it seated perfectly and I got all the pressure I needed. Now I am just waiting for the jars to cool on the bread rack to check the seals. (wait,wait,wait...) Anyway it was easier than I had ever thought, so I hope to be canning salsa and more stuff as my garden grows this summer. --Vic Link to comment
Amishway Homesteaders Posted March 12, 2007 Share Posted March 12, 2007 Good for you ! I started to read your post and thought you canned banananas with all that jumping around? * good idea for all nwe canning people- if you are not sure what you are doing CALL someone who can help ! Michael Link to comment
Dee Posted March 12, 2007 Share Posted March 12, 2007 Good work Vic....you'll become addicted! Link to comment
moonstar Posted March 12, 2007 Share Posted March 12, 2007 Go Girl!!It is fun!!! I want to seriously work on canning some meats, but have not got into the marathon thing lately. I want to get some meats stuck back with the prices going higher and higher. When you look at paying approx 1.00 for 5oz of canned meat, for preps, verses the amount of meat you can put back for your family, the home canning thing makes a lot of sense. Please keep us posted!!! Link to comment
Darlene Posted March 12, 2007 Share Posted March 12, 2007 That is SO awesome Vic! Congratulations! Link to comment
westbrook Posted March 12, 2007 Share Posted March 12, 2007 so now we need to include in our canning info to newbies.. if your canner has a seal and it isn't sealing "whack it with a wooden spoon" ???? oh too funny! Link to comment
Vic303 Posted March 12, 2007 Author Share Posted March 12, 2007 Hey Westie it was the pop-up lock vent thingy...not the main seal! Besides, it worked, didn't it? Didn't your Momma teach you "If it's not working, give it a good bash! If it breaks, it needed replacing anyway." (there was about 2-3# pressure built up, but the vent lock wasn't seating fully so the pressure would not build up right. So I whacked it with the wooded spoon, which cause the pressure to release more rapidly for a second, clearing the vent seal and allowing it to seat & seal.) Link to comment
westbrook Posted March 12, 2007 Share Posted March 12, 2007 ROFL!!!! so did 'the Master Canner at Presto' tell you do use a spoon? did you call them yet and tell them how to fix the problem? ROFL!!!! isn't canning fun? I just love it.. I want a small AA, maybe a 915 next. something smaller then I already have just to do those onesy or twosy jars. Link to comment
MomM Posted March 12, 2007 Share Posted March 12, 2007 Congratulations Vic! Once you try it, there's no turning back. lol Link to comment
Vic303 Posted March 13, 2007 Author Share Posted March 13, 2007 Westie, no, I talked to the Master Canner before I started. My info for the sauce did not include pressure canning times/pressures, only water bath info. I wanted to try pressure canning since eventually I plan to can stuff with meat in it. I wanted to learn the process on a more forgiving (acidic)product. She gave me the data for fresh made spaghetti sauce and it seems to have worked well. Hmm...what to can next...??? :evilgrin: Link to comment
westbrook Posted March 13, 2007 Share Posted March 13, 2007 got any old stuff in the freezer needing to be used? Link to comment
HSmom Posted March 13, 2007 Share Posted March 13, 2007 That's terrific Vic! As has been said... once you start... lol Link to comment
WiccadStargazer Posted March 13, 2007 Share Posted March 13, 2007 Woo hoo! You've been bitten by the canning bug! I did two batches (a whoping 15 1/2 pint jars!) of huckleberry jelly today! Can't wait to can more! (I love the grammer in this forum! I can whatever I can can!!!!!) Link to comment
Vic303 Posted March 13, 2007 Author Share Posted March 13, 2007 Right now I'm contemplating the purchase of a Ball Blue Book, and thinking....SALSA! Link to comment
Jewlzm Posted March 13, 2007 Share Posted March 13, 2007 Cool Vic! (there should be a canning addicts forum somewhere on here) Actually Annies Salsa that Dar did those online "classes" is an excellent salsa. Even my children like it and normally they wouldnt. (one likes flamethrower style) Link to comment
zzelle Posted March 14, 2007 Share Posted March 14, 2007 canning is very fun once you get started. good job Vic have fun Link to comment
dogmom4 Posted March 17, 2007 Share Posted March 17, 2007 Originally Posted By: jewlzm Cool Vic! (there should be a canning addicts forum somewhere on here) Actually Annies Salsa that Dar did those online "classes" is an excellent salsa. Even my children like it and normally they wouldnt. (one likes flamethrower style) Are these posted on the Mrs. S site? We love salsa here! Stacy Link to comment
Deblyn Posted March 17, 2007 Share Posted March 17, 2007 Great job! I am so glad it went well for you! I am getting the bug to do some canning too! Link to comment
Darlene Posted March 18, 2007 Share Posted March 18, 2007 dogmom, the salsa recipe should be a sticky in this forum. Just look for Annie's Salsa and that should give you the recipe. It really IS a great salsa...the best one I've ever home canned before. Link to comment
Pansy Posted March 18, 2007 Share Posted March 18, 2007 Where did you find Huckleberries this time of year? I'm jealous, would love to make jam/jelly and we do have lots of Huckleberries on our place here, but leaves are just coming out as we speak. Good job! Link to comment
Vic303 Posted March 18, 2007 Author Share Posted March 18, 2007 Bought a big 21Qt enameled cook pot today at walmart, 12 narrow mouth qt jars, 2 packs of lids (narrow and wide mouth), and a pickling mix. If I can fashion a jar rack for the pot I can waterbath can in it. Link to comment
Pigzzilla Posted March 20, 2007 Share Posted March 20, 2007 Hi Vic, Does the rack from the Presto fit the 21 qt pot? If so, instant rack, or you can use a dish towel in the bottom of the pot...anything to keep the jars off the bottom. Link to comment
westbrook Posted March 20, 2007 Share Posted March 20, 2007 I found the towels bubbles up due to air bubbles.. so instead I used small canning rings! I think darlene just places the jars on the botton without a rack. Link to comment
WiccadStargazer Posted March 21, 2007 Share Posted March 21, 2007 Originally Posted By: Pansy Where did you find Huckleberries this time of year? I'm jealous, would love to make jam/jelly and we do have lots of Huckleberries on our place here, but leaves are just coming out as we speak. Good job! My neighbor brought them up from Oregon when he went to visit his mom (actually, I guess he took them out of her freezer ) It was so much nicer to be making jelly in the winter with my propane stove than it the middle of summer! Link to comment
Violet Posted March 22, 2007 Share Posted March 22, 2007 When you need the processing time for something, you can go to the National Center For Home Food Preservation. It is the most reliable source I know of for home canning. http://www.uga.edu/nchfp/index.html Link to comment
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