A Sunny Place

Canning 101 - Canning Apple Sauce

My project yesterday was to finish up the apples I had purchased a couple weeks ago.  These are yellow delicious.  We choose those because they are my DH's favorite apple and because they are sweet enough that you do not need to add any sugar to your sauce! Here is how we make apple sauce:

Start with some nice apples.  The orchard can help you select a kind that is good for cooking/canning.  You can also use a mix of apples.  Find an orchard that offers seconds - or a local orchard here even has an offer that you can pick apples off the ground for $2 a bushel. 

First I wash my apples in the sink with some water and fruit/veggie wash.  Rinse them well.

Then you will want to slice them up.  You do not need to core and peel if you have a strainer as you will see later.

(My son was not feeling well, hence the face you see in the background)

Then you will place a small amount of water in a good quality stock pan.  Just enough to cover the bottom.  What you will be doing is steaming your apples.  Fill the pan with apple slices, cover and place over heat.  Check on them.  If you have a good quality pan you will not need to stir them - they won't scorch.  Otherwise you will need to stir them well so they don't scorch to the bottom of the pan.

When they are very soft and look as below they are ready to be sauced.

When they are soft enough you will spoon or ladle them into the top of your strainer - then as you see my lovely assistant cranks the apples - they come out as sauce in your pan and the strainer does it's job as it strains out the seeds and peelings - see pictures below:

Fill your container up with your hot sauce. Then you are ready to begin canning.  Fill your jars - wipe the lip of the jar to make sure there is NOTHING on the lip to prevent sealing - place on your hot lid - then screw on your seal and place in your canner.

Lord willing, if all goes well - then you will have an ample supply of sauce for your pantry storage to eat this winter! Happy canning!!

Canning 101 – Consider the Cost/Setup Basics

The exact costs of setting up your first canning project will vary on a few factors.  The basic Items you will need are as follows:

Canner (Pressure or Water Bath) 

Presto brand: http://www.pressurecooker-outlet.com/prestop18qtcan.htm or All American - the Cadillac of canners: http://www.pressurecooker-outlet.com/921.htm

Canner Kit (Funnel, Magnet Wand – to lift lids, & Jar Lifter) http://www.pressurecooker-outlet.com/canningtools.htm

Jars

Rings

Lids

A Ball Blue Book -canning guide (I still reference mine often during canning season)  http://www.pressurecooker-outlet.com/bluebook.htm

Jars:  The initial cost of setting up will depend on how you can obtain the above items.  I would recommend that you contact some older ladies you know.  Chances are that one of them has a stash of jars & possibly rings in her basement & probably an old water bath canner that she no longer uses and would love to pass along to a younger lady who would make good use of them.  If you cannot find anyone to help you here, try local flea markets, garage sales, & Goodwill.  When shopping for Jars  -rub your finger on the top of the jar –if it is smooth and the jar appears in good condition – it is a good purchase – if the top lip of the jar is chipped or rough – you do not want it – it will not seal properly.  Your family size & eating quantities will determine the types of Jars you want.  We are a family of 5.  We use pints for Jellies, Jams, Salsa, Sauces, plums & beets.   We use quarts for everything else.  I use Wide Mouth quarts for Pears, Peaches, & Apple Pie Filling – the rest I use regular mouth quarts.  Regular Mouth quarts will be the easiest to locate generally.

If you purchase jars you can purchase Regular Ball Jars and they will come with lids & rings for your first project.  There are also European Jars which cost more initially – and have glass lids and reusable rubber seals on them { http://www.lehmans.com/shopping/product/detailmain.jsp?itemID=4872&itemType=PRODUCT&iMainCat=712&iSubCat=718&iProductID=4872 } .  If you have absolutely no local resources for these items. www.Lehmans.com –Lehman’s Hardware is an excellent resource.  I happen to live nearby and when I cannot find a canning related item I need – I run down to Lehman’s.

Lehman’s offers a beginner canner’s kit: http://www.lehmans.com/shopping/product/detailmain.jsp?itemID=1581&itemType=PRODUCT&iProductID=1581

Pressure Canner – The All American is the best canner – but very costly.  If you are only a beginner and unsure if you will continue in the new hobby –I would recommend buying a lower cost one.  It is not generally recommended that you purchased used Pressure Canners.  The lower cost one will do the job – I have been using one for 13 years.  If you decide to remain in canning and do large quantities such as many of us – you may later want to purchase a second canner.  Then an All American may be one you may want to look into if you can fit it in your budget.  This is the route I chose to take - I used an economical one and just this year I purchased an All American - I still use both of them.

If you are going to begin with fruits, jellies, and jams – then you will only need a water bath canner.  If you plan to venture into vegetables & meats, then a pressure canner is recommended.

So factor the possible costs of all of the above items. See if it fits in your budget.  It may seem costly initially, but it is an investment.  All the items except for the lids are reusable and can be used for many, many years, unless they are damaged in some way.  You generally will not “save” money your first year of canning – but if you factor the cost over the many years you will use it – then you will see savings in the long run.   It can also be thought of as an investment  into your families health & budget.

Produce: Explore the cost of produce in your area.  We happen to have many produce stands, Orchards, & Amish farmers nearby who many times sell produce at very economical prices.  I have an Amish Farmer I can buy tomatoes off of for $9 per bushel for Romas & $7.50 for regular.  If you have the space to plant and care for a garden, this is by far the most economical & fulfilling route! 

Prior to children we had a large garden.  But when children came along, and my husband started his new business that required time on my part also –I was no longer able to care for family, home, business, & the garden.  Now we have a very small one that gives us some fresh produce for suppers – but not enough to can.  So I purchase a great deal of what I can.  You may also have friends with large gardens who are willing to share.  I have also benefited from the overflow of some of my friend’s gardens.  You could also look into gardening with a friend or loved one.  A good friend of mine keeps a garden with her FIL at his homestead.  She lives close by and goes out several times a week to care for the garden and they share its bounty. 

Once you have sat down and factored the cost, see if it fits in your budget.  If you must purchase your items new, research the lowest cost option.  The vendors I listed here were for reference only – I have not taken the time to seek out the lowest cost.  I know where I can purchase most economically locally –but they don’t even have electric lights in their store, let alone a web site – so I cannot help you with this end of the homework.

This will begin our series on canning for now.  I hope to be able to keep posting additional posts on this topic as time allows.  But if you are interested in beginning your canning venture you can begin to do your homework.  Some stores will soon begin to clearance their canning items and you may be able to benefit from this as you set about to prepare your kitchen for this new hobby. 

It is truly a very fulfilling, rewarding, and tasty hobby! I highly recommend it – especially if you enjoy spending time in your kitchen already!

Blessings,

Wendy

Do you want to learn how to can? Or increase your knowledge? Share your thoughts...

I was thinking of posting some Canning 101 thoughts. As canning season winds down and I have some time, I thought perhaps there are some who would like to learn more, or learn completely as times get harder financially? 

I canned growing up, and then have 13 yrs of experience with canning on my own.  Perhaps we can learn some basics through this venue, and increase our knowledge (even perhaps my own) as we explore the means of canning. 

Then if you'd like to learn it - you can begin to be prepared for next year (this is the time to purchase canning supplies as they go on clearance from local stores...)

Perhaps others could post their experience/tips or repost them if they have in the past and could go with this.

Have you any interest?

Carrots away.....

Well, the last 2 canners of carrots are on the stove.  Sheepishly - these are not local carrots - they came from CANADA! :0)  I have been trying to put up local harvest and so far I have succeeded - with the exception of our carrots!!  I could not find local carrots in quantity sufficient enough to can.  So I purchased 1 bushel - 50 lbs and they will be neatly tucked away on our pantry shelves!  Then I need to do a jar count and see where we stand.

I had a friend give me some canning jars that were very old.  They were not marked by any brand but they had canning jar lips (for the jar lifter) and they were VERY thick glass!  They were also taller than normal and would not fit in the normal pressure canner.  Are any of you familiar with these? 

Well, 'tis short post - but we must finish up our work. I need to plan our supper and see if I have enough time to do a last batch of salsa.  We need to finish chopping hot peppers for husband's pickled peppers, and the rest of the peppers in the fridge for either salsa or to freeze, then perhaps I will be caught up on my preserving the harvest. 

Then I shall catch up on housework, clean up the outdoors for fall, and settle into a routine with the children's school!!

Preserving the Harvest...

I should have been giving posting on this all along - but have been too busy! Details & picture laden examples on some of the canning procedures, but alas... I did not.

I have a canner of limas on now, and it won't be done for another half hour. It's 10:20 and past my bed time  I am tired!  But today I chopped, blanched, and froze enough veggies for stir fry for 14 quart.  Then I am canning the limas.  Yesterday I canned 12 quart of pears & 30 pint of plums. Tomorrow I need to do some plum preserves, freeze shredded pear (for pear muffin recipe), & can beets!  Then later I need to do a small batch of salsa.  I think....I think... other than chopping green peppers for freezing that might do until apple sauce season... Anyway - I probably would take a break anyhow - it's been kinda crazy and I need to catch up on housework. I may possibly can sweet potatoes.  I haven't had good luck storing locally grown ones without them going bad - probably since they are not kiln dried - just fresh and don't last as long.  They are so healthy and I just forget to serve them with our meals. 

Hope your day is going well!!

ws

Tomatoes, canning & musings!

Not all of these red beauties came from my garden (in fact {sheepish grin} most did NOT).  My kind MIL made my spaguetti sauce for me and brought it to me all ready to can!  I did my own pizza sauce and I tried something new today.... sausage!  My DH loves sausage (in fact - everyone in my family except me does!)   I have a bushel of pears I picked up today, green peppers that need chopped and frozen in the fridge - more tomatoes that need picked and 3 more bushel on order next week that I'll pick up at an Amish place nearby!  Plus I have more sausage in the fridge that needs canned!!

DH is painting trim in the kitchen/dining room.  We purchased this place 3 yrs ago and the whole place was plain beige.  I had color in our old house, and I have missed color on the wall!  You can tell - because the first color of choice is yellow for my kitchen! A nice cheery color!  yeah!! What fun!

Anyway - I better not stay on here long while DH is working away -have a blessed evening!!

Canning Season is upon us!!

Canning season is upon us!  My canner is on the blink- so fortunately  I have my mom's - but processing 2 bushel of beans today with one canner has taken some time!  There are probably 3 more cannerloads snapped and in the fridge - I probably will need to finish them tomorrow afternoon.  I generally try not to on Sunday - but I may need to.  But that will be our big main green bean push. I have 30 qt from last year - since I did over 80 qt last year - so that should be enough.  If we get some free - I may do more - but not any huge quantity! :0)

We did order a large canner today - because I generally am doing larger quantities and it should help. They were on sale at Lehman's - it should fit 14 qt!  I have never used that large of a canner!!

Other than that - doing up berries and frozen things!

blessings!

wendy

A Source for Bulk Canning Lids!

We have a couple stores around here that sell bulk canning lids. I buy them that way - but never have been able to remember to get the information to post.

I do not know if the lady who owns this store is willing to ship them out for shipping/handling costs.  If she is not- I might be willing to do that for you - if you at least cover shipping & container costs (box).  Here is the information. 

1 Tube of canning lids is $24.99 it contains 28-30 dz lids - this is regular size

1 tube of wide mouth is $26.99 - and thats 24 dz lids

1 case is 6 tubes of lids

The store's name is Little Country Store.  The owner's name is Rhoda and the address is 16065 Church Rd. Dalton OH 44618 Phone Number 330-828-8411

She did say that she was told the cost on her next shipment of lids will go up (as is everything else!)

thx

wendy