Canning comments anyone?

  • kilby 14 years ago
    If you know how, Please, Please, Please share! My last attemt resulted in Hissing Jars of Soup! Scary!
    Kilby
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  • ksfoodjunkie 14 years ago said:
    Pick up a copy of the Joy of cooking it has a fantastic canning section. I have only canned a few times so not much advice but this book covers it all.
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  • kilby 14 years ago said:
    Thank you for the suggestion, I will be getting that book!
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  • zena824 14 years ago said:
    Ive canned a couple things in the last year...... Last summer... some Salsa.... and this past spring some plum jelly.... both were easy to do....I have some huckleberries in the freezer I want to make jam out of.....
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  • kilby 14 years ago said:
    What on earth are those? If you can make jam out of them, I want some too! LOL
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  • pointsevenout 14 years ago said:
    My first attempt at canning was to make some tomato jam. I did it with only a couple of days worth of research on the 'net looking for canning instructions. Sanitation and boiling water seem to be the major factors followed by getting a good seal and good consistancy in the jell factor for the jellies and jams and preserves and such.

    Huckleberries - what a funny word. Always makes me want to chuckle.
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  • crystalwaters 14 years ago said:
    ... are one of God's gifts! I grew up eating them in the bush across the road from our house, and still snack on them in the woods when I can find them! They are glorious!
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  • kilby 14 years ago said:
    Are they the ones that grow on a vine around your bushes?
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  • rhondalynne 11 years ago said:
    Hissing is common after jars are taken out of the pressure canner. What you do is build up pressure in the canner and jars while it's cooking, and then you gradually let pressure out as it cools. Most of the time, there's still extra pressure in the jars when you remove the canner lid, resulting in the hissing. You can leave the jars in the unsealed canner to cool further, if you'd like.
    I have 30 years of experience with canning and I'd be happy to pass on tips & recipes!
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