The Jam and Jelly Lady

  (Lebanon, Ohio)
Yes You Can!
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Canning Classes

Still taking canning students for October and November classes!  We've had a great response, but I like to remind folks I need to take December and most of January off for holiday business (and FINALLY some relaxation!)

Register online at our website: www.jamandjellylady.com and remember:

Yes, You Can! can with confidence!

 
 

Canning Tip #10 - Canning Safety

If you are a regular reader of our, please go back to Canning Tip #9, Canning Tomatoes to learn more about safe canning practices.  We've had quite a vibrant discussion!

  [Read More]
 
 

#2: Canning tip of the week!

Salsa: the number one rated condiment in America!  And one of the most dangerous to can, if you don't take simple precautions.  I've seen time and again, someone without any canning experience say, "I've got this GREAT salsa recipe.  Friends love it!  I'm gonna can it!"  Typically, those recipes are for "fresh" salsas that you make by simply chopping veggies, add salt, drain and serve.  Those are NOT canned salsa recipes!

Acid is a primary ingredient for most canning recipes.  As a fruit, tomatoes are high-acid, but on the pH scale, they fall almost right on the border of low-acid vegetables.  And in a salsa, you mix them with more low-acid vegetables: onion, peppers, etc.  Which is why a safe canning recipe for salsa should include additional acid: vinegar, lemon juice, or lime juice.

To safely can salsa, it's best practice to use a recipe that has been tested by food safety experts.  Ball Blue Books have a nice assortment of recipes, as do many food safety departments of universities and state extension offices.  Never alter their recipes, other than spices, or substituting acids, e.g., switch lemon juice for vinegar.  And make sure to PROCESS each jar in either a water bath or pressure canner, according to directions.

 

 
 

Canning tip of the week!

Starting today, I'm going to write one canning tip per week.  It IS the beginning of canning season, right?  The strawberries are just about ready to burst, herbs are appearing, and canners are pulling equipment from their basements and shining them up for the season!

Tip #1

Pressure canners.  Older pressure canners have a weighted gauge on their lids to help us humans determine inside pressure by listening to the jiggle of the gauge as it was rocked by the steam emitted by the canner.  But newer brands rarely use this method of gauging pressure.

New canners succumb to our society's need for visual reassurance of correct pressure.  They come with a dial gauge that looks similar to a clock face, only with the numbers 5,10, 15, and sometimes 20 printed on them.  The numbers signify pounds of pressure.

At the beginning of each canning season have your dial gauge calibrated by your local extension office.  I've never seen them charge for this service.  You are usually asked to bring in your lid, with the gauge attached.  Why is this chore important?  Pressure causes your gauge to decalibrate a little at a time.  You think you're applying 10 lbs. pressure, but in reality it is only 7.5 lbs. because the dial hasn't been reset.  Dangerous if you are canning low-acid foods like beans or corn!

 
 
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