Re: Canning & Preserving 101

**camprn** 8/11/2013, 12:58 am

I have read numerous canning recipes for potatoes and none of them included blanching. Blanching technique doesn't require that the water needs to return to a boil. Put the vegetables in the boiling water and start the timer.
Also, if the jars are low on water after canning, my guess is you didn't let the canner cool naturally and completely on it's own before opening and removing the jars.

FamilyGardening 8/11/2013, 2:26 am

the canner cooled down on its own on top of the stove.....

when we took the jars out of the canner you could see the liquid still inside of the jars boiling....so there was what seemed like plenty of liquid after the processing....its now after the jars cooled down and have set for a couple of days there doesn't seem to be that much liquid left....more like the potatoes have absorb it...

here is a link to the National Center for Home Food Preservation:

http://nchfp.uga.edu/how/can_04/potato_white.html

they state to boil for 2 min's also.....

from what info I could find it has to do with releasing some starch from the potatoes before processing them....

thanks again for your help camp Very Happy

Rose

**walshevak** 8/11/2013, 10:42 am

1 1/2 pint x 4 honey spiced peaches
1 pint honey spiced peaches
4 pints peach jam
1/2 pint x 6 peach peel jelly
20 pints frozen peaches
One bushel of peaches down, one to go

10 pints frozen blueberries

I made the mistake of stopping at the farmer's market on my way home Wed Morning.

And I have requests for the onion/hot pepper relish from last year and watermelon marmalade I made earlier this summer.

Kay

**camprn** 8/11/2013, 11:12 am

FamilyGardening wrote:the canner cooled down on its own on top of the stove.....

when we took the jars out of the canner you could see the liquid still inside of the jars boiling....so there was what seemed like plenty of liquid after the processing....its now after the jars cooled down and have set for a couple of days there doesn't seem to be that much liquid left....more like the potatoes have absorb it...

here is a link to the National Center for Home Food Preservation:

http://nchfp.uga.edu/how/can_04/potato_white.html

they state to boil for 2 min's also.....

from what info I could find it has to do with releasing some starch from the potatoes before processing them....

thanks again for your help camp
Rose

If the liquid was still boiling in the jar when the jar was removed from the canner, water loss occurred through vapor loss before the jars sealed. Thus the reason for allowing the canner and the jars to cool before removing. If you do it again and have the same results which aren't desirable, try changing one thing at a time until you get the desired results.

This is a great canning site.
http://www.pickyourown.org/canning_potatoes.htm

http://nchfp.uga.edu/publications/usda/2_USDAcanningGuide1_06.pdf page 22

**camprn** 6/15/2017, 12:09 pm

**RoOsTeR** 6/15/2017, 8:36 pm

I canned a couple gallons of water several weeks ago Laughing

**AtlantaMarie** 6/16/2017, 8:11 am

Let's see... So far this year I've canned 8 qts of bbq sauce & 30+ pints of bbq beans. Not much so far. :-(

**sanderson** 6/18/2017, 2:54 pm

I looked at the last jar of salsa I canned 2 summers ago! Razz

I am hoping that this summer will be a big canning and drying/dehydrating season. Ever optimistic.

**trolleydriver** 8/2/2018, 3:13 pm

I have jars of pickles, salsa and chutney dated 2015 and 2016. The pickles and salsa were canned using the hot water bath method and I followed USDA guidelines for some and Bernadin canning book for others. Mrs TD thinks I should toss this stuff. What say you canning experts?

**Turan** 8/2/2018, 3:34 pm

Those are all long keeping goods, even with out being canned. If you are worried, use them in ways that recooks them, like while making stews and chili.

**trolleydriver** 8/2/2018, 3:44 pm

Turan wrote:Those are all long keeping goods, even with out being canned. If you are worried, use them in ways that recooks them, like while making stews and chili.

Thanks

**AtlantaMarie** 8/3/2018, 8:57 am

As long as they have not changed color dramatically & have been kept in a cool (dark) place, AND the lids are not bulging, they should be fine.

I've got meat I canned 4 years ago we still eat... Not to mention jelly & jams from 10+ years ago!

And please don't get me started on the "expiration date" scam propagated by our grocers.... :-)

**trolleydriver** 8/3/2018, 9:04 am

AtlantaMarie wrote:As long as they have not changed color dramatically & have been kept in a cool (dark) place, AND the lids are not bulging, they should be fine.

I've got meat I canned 4 years ago we still eat... Not to mention jelly & jams from 10+ years ago!

And please don't get me started on the "expiration date" scam propagated by our grocers.... :-)

+1

**Kelejan** 8/3/2018, 9:29 am

RoOsTeR wrote:I canned a couple gallons of water several weeks ago

I used my dehydrator to send some water to California last month, it makes the postage so much cheaper.

**sanderson** 8/3/2018, 9:49 am

Kelejan wrote:
RoOsTeR wrote:I canned a couple gallons of water several weeks ago

I used my dehydrator to send some water to California last month, it makes the postage so much cheaper.

And, we greatly appreciated it, KJ. Sad

**Kelejan** 8/3/2018, 1:47 pm

sanderson wrote:
Kelejan wrote:
RoOsTeR wrote:I canned a couple gallons of water several weeks ago

I used my dehydrator to send some water to California last month, it makes the postage so much cheaper.
And, we greatly appreciated it, KJ.

I am so happy, S. Do you need some more? Love from Kelejan

**sanderson** 8/4/2018, 12:25 am

A couple more gallons and we should be good. Wink

**Scorpio Rising** 8/5/2018, 9:11 pm

https://i.servimg.com/u/f62/19/25/77/83/777e0310.jpg

I think I am ready! Gonna pick cukes tomorrow and get a batch on!

**sanderson** 8/6/2018, 2:23 am

Nice stove!

**Turan** 8/6/2018, 1:04 pm

sanderson wrote:Nice stove!

That was my first thought too. What a nice set up for canning and dyeing, big burners for big pots, outside where the heat won't fill the house. My grandmother had a 'summer kitchen' in Lodi CA, for those purposes.

**Scorpio Rising** 8/12/2018, 5:53 pm

https://i.servimg.com/u/f62/19/25/77/83/6847fc10.jpg

https://i.servimg.com/u/f62/19/25/77/83/df2edb10.jpg

OK so I canned some pickles today! I have tons of cukes, now handled! 10 cups of cucumbers, 4 onions, and I am telling you this was super cool! Bread and Butter, with added horseradish...I love horseradish.

OhioGardener 8/12/2018, 7:32 pm

Nice, Scoripo! I love Bread & Butter Pickles! We decided to not can any this year, since we still have ones from last year, but we made a lot of pickled cucumber & onion salad which we also love.

**Scorpio Rising** 8/12/2018, 9:26 pm

OhioGardener wrote:Nice, Scoripo! I love Bread & Butter Pickles! We decided to not can any this year, since we still have ones from last year, but we made a lot of pickled cucumber & onion salad which we also love.

Thanks! It was a little daunting, to be honest. But I did it, and the veil has been lifted, so gonna can, can can!

All I have is a hot water bath set up.

**sanderson** 8/13/2018, 2:54 am

SR -

Canning & Preserving 101 - Page 9 3170584802

**Scorpio Rising** 8/13/2018, 5:50 pm

Turan wrote:
sanderson wrote:Nice stove!
That was my first thought too. What a nice set up for canning and dyeing, big burners for big pots, outside where the heat won't fill the house. My grandmother had a 'summer kitchen' in Lodi CA, for those purposes.

It truly was the bomb, it was hot here...not by your standards, sanderson, but for us, it was 86*. This stove heated things efficiently and quickly, was dependable. I am used to cooking with gas, as my stove is gas. So for people who don’t would need some ramp up! But I am hooked, and learned a lot!

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