I'm wanting to can Xmas pudding in jars this year.Can't seem to find
processing times anywhere. You can buy it  canned in the store so why
not do it at home! Any input you have would be great!  Thanks, Tammy

                                               Any help?  Thanks,
--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

Laura asks if canning is difficult to do.

No Laura, canning is not difficult it's a mix of basic cooking and common sense.
To have the jars come out fair quality is difficult until you have canned a
while.

The Ball Blue Book gives nice directions for canning peaches, with step by step
instructions. A nice way to start.  Another easy way to start is with jam (added
pectin) or with some quick pickles either dill or bread and butter.

Have fun. Ingrid

In a message dated 9/13/1998 11:55:13 AM, you wrote:

<<The best places to start for canning info are the Ball Blue Book and Putting
Food By. The blue book is from the Altrista Company who make Ball/Kerr canning
jars and is often sold where you buy jars or email them at
JustCanIt@....   Putting Food By is by Janet Greene, Ruth Hertzberg
and Beatrice Vaughan and is the Bible for Canning. Most large bookstores
should have it

>>

Thanks for the info! My other question is....is canning difficult to do?

Laura

inda Ray wrote:

> From: Linda Ray <LINDARAY@...>
>
> Hi Canning List,
>
>         I am told that if seeds/beans/nuts etc., are dry-pack canned
> with Oxygen Absorbers, they will not sprout. Can anyone offer clarity on
> this? According to what I was told, Vacuum-sealing is apparently OK, and
> Nitrogen-flushed is OK. I need to know the truth of this, as sprouted
> beans, seeds, etc. have much more life-force than the unsprouted
> variety. Can any of you good people help with this? Thanks--
>                                 Namaste,
>                                     Linda
>

Dear Linda,

I have wondered about this myself, after receiving your post, I opened up a
jar of alfalfa seeds that I had put back almost a year ago and they were
fine. I used silica jel to reduce the moisture content, after two days I
removed the gel packs and just vacume sealed the jars. I hear that nitrogen
pack is good too. I also have some seeds in the freezer and some seeds are
packed with a cinnamon stick (supposed to inhibit bacterial growth.). My
beans and wheat are vacume packed, but I have mung beans and adzuki beans
that are just in 1 gallon jars and will need some treatment. If you find out
any good info please post it.

Brandie

Hi Canning List,

	 I am told that if seeds/beans/nuts etc., are dry-pack canned
with Oxygen Absorbers, they will not sprout. Can anyone offer clarity on
this? According to what I was told, Vacuum-sealing is apparently OK, and
Nitrogen-flushed is OK. I need to know the truth of this, as sprouted
beans, seeds, etc. have much more life-force than the unsprouted
variety. Can any of you good people help with this? Thanks--
				 Namaste,
				     Linda

Hi Everyone...

I just received 25 lbs. of small dark plums from my cousin's plum tree. Any
good recipes with which to enjoy this bounty. I appreciate the help of those
that helped me out with my grapes questions. I will post my recipes either
today or tomorrow, as I need to get these plums out of my fridge. Any and
all help is greatly appreciated!!

Thanks
Karen D.
(Nanaimo, B.C. Canada)

G'day go to this page it,s my links page and take a look around

http://www.geocities.com/Heartland/3331/link.html

Make sure you stop by The National Food Safety Database
http://www.foodsafety.org/

Although I may be opening a debate about this But a "Canner" is basically the
same thing as a Pressure Cooker except the canners are built better the aluminum
is thicker etc.

The only way to process "Low Acid" food,s  like carrots - peas - corn  is by
Pressure Cooking/Canning  as the Hot Water Bath or Boiling method is not safe
(By
today's standards)

Also it is a Recommended practice to boil home canned food for 10 minutes before
eating just to be safe, thought in a Y2K or other disaster this may not be
possible so make sure you process time and practices are exactly as the National
Food Safety Database recommends
(Plus I go a extra 5 minutes just to be safe)

Canning is really fun and and enjoyable and NOT as difficult as some people will
tell you!

I am new to canning and I found it hard in my area to get a straight info about
this topic BUT there are a lot of good people here and on the news group
rec.food.preserving so stop by and ask BUT always check with the National Food
Safety Database first to see if the info is correct.

I say this over and over as I was told some VERY bad info about canning from
some
(Old Timers) but I will say it did work for them.
--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)




ImaMom457@... wrote:

> From: ImaMom457@...
>
> In a message dated 9/12/1998 7:16:30 PM, you wrote:
>
> <<Greetings,
>
> I joined this list because I am concerned about food disruptions due to Y2k.
> >>
>
> Dear Friends,
>
> I recently joined this list for the same reason. However, I know *nothing*
> about canning. Absolutely nothing! I am so afraid of doing it the wrong way
> and having lots of unsafe food to eat during the possible Y2K crisis. Can any
> of you give me some advice here? I need a book that starts from the very
> beginning, sort of a "Canning Made Easy" kind of book. I don't even know what
> a canner looks like, I have never been on a farm or eaten any home-canned
> foods, etc! Please help! :-)
>
> Thank you!
> Laura
>
> ------------------------------------------------------------------------
> Help support ONElist, while generating interest in your product or
> service. ONElist has a variety of advertising packages. Visit
> http://www.onelist.com/advert.html for more information.

The best places to start for canning info are the Ball Blue Book and Putting
Food By. The blue book is from the Altrista Company who make Ball/Kerr canning
jars and is often sold where you buy jars or email them at
JustCanIt@....   Putting Food By is by Janet Greene, Ruth Hertzberg and
Beatrice Vaughan and is the Bible for Canning. Most large bookstores should have
it

Ingrid

In a message dated 9/12/1998 7:16:30 PM, you wrote:

<<Greetings,

I joined this list because I am concerned about food disruptions due to Y2k.
>>

Dear Friends,

I recently joined this list for the same reason. However, I know *nothing*
about canning. Absolutely nothing! I am so afraid of doing it the wrong way
and having lots of unsafe food to eat during the possible Y2K crisis. Can any
of you give me some advice here? I need a book that starts from the very
beginning, sort of a "Canning Made Easy" kind of book. I don't even know what
a canner looks like, I have never been on a farm or eaten any home-canned
foods, etc! Please help! :-)

Thank you!
Laura

That,s strange One would think bread would  easily reach the right temp?

ma pickle wrote:

>  There is some controversy regarding the "canning" of breads by baking
> them in glass jars. The State of Washington will not accept these at
> their county fairs as their experts feel the inner temp of the bread
> is not high enough to kill the botulism toxins. Ingrid



--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

>From: Judi Hammett <judi@...>
>
>I'm glad you posted! I was beginning to wonder if I had been accidentally
>unsubbed or something.
>
>I'm feeling quite frustrated today. I am out of 1/2 pt jelly jars, and
>CAN'T FIND ANY!  AAAARGH! I can no longer recall how many stores I've been
>to in the last week.

I don't know where you live but I just saw some of these in Northern
California Safeway stores. The larger drugstores and hardware stores
around here only carry pints and quarts, from what I can tell.

I just placed an order through www.weckcanning.com for the Weck jars,
which I really like the appearance of, especially for gifts. They have
1/5 liter jars, which are 1/2 pints, I think. The prices are much cheaper
than through the catalogues Williams-Sonoma and Sur La Table.

At 09:26 AM 12/09/98 -0700, you wrote:
>From: "Glen (Comm744)" <sixdx@...>
>
>Just a note about this list we have now 22 people on this list BUT I
>have not seen much activity.

Well, I just joined last week when I found the newsgroup.  Was wondering if
my subscription had worked there for a while.  Glad to see some action to
show that I'm not alone  :-)

If you guys missed my posting to the newsgroup, I am in Tasmania which is
the island at the bottom of mainland Australia.  Yes, Tasmanian Devils do
exist.

Cheers

Anneliese
42 degrees south
Yes, Tasmanian Devils do exist.

There is some controversy regarding the "canning" of breads by baking them in
glass jars. The State of Washington will not accept these at their county fairs
as their experts feel the inner temp of the bread is not high enough to kill the
botulism toxins.

Ingrid

Greetings,

I joined this list because I am concerned about food disruptions due to Y2k. I
am
familar with the canning procedures as I'm sure most of you are. But I am
interested in collecting recipes.  The recipes you don't find in any Ball
instruction book. Recipes your grandmother gave you. Recipes for the strange and
unusual. I have them for canned pumpkin bread,  hominy and sweet zucchini
pickles.Anyone else want to post theirs?

Canned pumpkin bread
2/3 cup shortening
2 2/3 cups sugar
4 eggs 2 cups pumpkin puree
2/3 cups water
3 1/3 cups flour
1/2 tsp baking powder
1 1/2 tsp salt 1 tsp cinnamon
1 tsp ground cloves
2/3 cup chopped nuts (optional)

Preheat oven to 325 f
Cream together shortening and sugar
Beat in eggs, pumpkin and water
Sift together the dry ingredients. Add to pumpkin mixture, along with the nuts,
if
desired.
Pour the batter into clean greased canning jars, filling them half full. Bake in
jars without lids for 25 minutes, or until the bread rises and pulls away from
the
side fo the jars
When the bread is done, remove 1 jar at a time from the oven, clean its rim and
firmly screw on a 2-piece canning lid. Let the jars cool on the counter away
from
drafts. You can tell each jar has become vacuum-sealed when its dome is sucked
downward at the center during cooling, store in cool, dry dark place.
This is great for gift giving and this bread will last for some time if the seal
isn't broken.

Homade hominy

2 qts dry field corn
8 qt water 2 oz lye

Place in a kettle (should be enamel or iron) and boil vigorously for 1/2 hour,
then let stand for 20 minutes. rinse several times with hot water, then rinse
with
cool water until you can handle the hominy to rub off the dark tips fo the
kernals. Float away the tips. Add water to cover the hominy one-inch and boil 5
minutes. Drain and repeat 4 times, then cook 1/2 hour or until kernals are
tender.

Pack in 12 sterilized pint jars; add 1/2 teaspoon salt to each jar. Cover with
boiling water: leave 1 inch head room. Adjust lids and process 60 minutes (70
for
quarts) at 10 pounds pressure.

Zucchini Banana Pickles
Peel lg zucchini and slice about 1 inch thick in long strips to fit in jars.
Place
upright in jars.
Add 1/2 tsp salt per pint. Boil 2 cups vinegar, 2 cups sugar, 1 cup water, 1 tsp
tumeric. Adjust lids and process 10 minutes.

What do you have?
Brandie

Judy, I know where you're coming from. I try to buy jars early in the season
when I can. I like the Kerr half pints for my jam/jelly. It's really frustrating
to run out of the right size jar.  Good luck in your search.

Ingrid

They cant give them away here!  they have 250 ml right up to 1.5l   50% off!

I picked up my new pressure canner for half price at Zellers its like a K-mart
or Wall-mart

Overall here its not to hard finding supplies but I am surprised how few
people can,  but I quess it has a lot to do with the BIG market's  having
cheap canned goods.

Well I am on that topic I never thought twice about eating bought canned food
right off.

I wonder why people worry so much about Home canned foods being not safe but
never worry about market stuff?

--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

Judi Hammett wrote:

> From: Judi Hammett <judi@...>
>
> I'm glad you posted! I was beginning to wonder if I had been accidentally
> unsubbed or something.
>
> I'm feeling quite frustrated today. I am out of 1/2 pt jelly jars, and
> CAN'T FIND ANY!  AAAARGH! I can no longer recall how many stores I've been
> to in the last week. All I can find are freezer jam jars (which I don't
> want) or occasionally pint or quart jars (which I have enough of).
>
> This has happened to me so many times. The only time stores have a good
> supply of canning supplies is when I don't need them.  Does this ever
> happen to anyone else?
>
> Judi
>
> -------------------------------------------------------------------------
> Judi Hammett
> Baltimore, Maryland USA
> judi@...
> -------------------------------------------------------------------------
>
> ------------------------------------------------------------------------
> Help support ONElist, while generating interest in your product or
> service. ONElist has a variety of advertising packages. Visit
> http://www.onelist.com/advert.html for more information.

I'm glad you posted! I was beginning to wonder if I had been accidentally
unsubbed or something.

I'm feeling quite frustrated today. I am out of 1/2 pt jelly jars, and
CAN'T FIND ANY!  AAAARGH! I can no longer recall how many stores I've been
to in the last week. All I can find are freezer jam jars (which I don't
want) or occasionally pint or quart jars (which I have enough of).

This has happened to me so many times. The only time stores have a good
supply of canning supplies is when I don't need them.  Does this ever
happen to anyone else?

Judi

-------------------------------------------------------------------------
Judi Hammett
Baltimore, Maryland USA
judi@...
-------------------------------------------------------------------------

Just a note about this list we have now 22 people on this list BUT I
have not seen much activity.

This list work like the news group but you just send a email out with
you question Hint ect and everyone on the list gets the mail and then
can respond to the group.

Rember just stay subscribed, if anything comes throught on topic you
will get it but only then there is NO spam with this list


--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

In a Pressure Canner? That what the USDA page said..

ma pickle wrote:

>  sorry Glen:  I put 2 table spoons on lemon juice into each jar and
> processed for 10
> minutes each.
>
> They look real good....But they are way underprocessed.  Tomatoes
> require 40 minutes for pints, 45 minutes for quarts (even more if you
> live 1000+ feet above sea level) Ingrid



--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

sorry Glen:  I put 2 table spoons on lemon juice into each jar and processed for
10
minutes each.

They look real good....

But they are way underprocessed.  Tomatoes require 40 minutes for pints, 45
minutes for quarts (even more if you live 1000+ feet above sea level)

Ingrid

Nothing is like doing it your-self!!

I canned 30 pounds of BC Hot House tomatoes today, I found them on sale
for $ 4.95 a fifteen pound flat!!! (Real Cheap)

When I got them home took out the 1 liter regular mouth mason jars I
thought oop,s I should have picked up the wide mouth ones.

So off to the store got a case of the wide mouth ones back home.

Back to the toms, I cored them removed the skins then as the book said
lightly boiled for 5 minutes and to my surprise they now fit the regular
mouth jars. (Duh)

I put 2 table spoons on lemon juice into each jar and processed for 10
minutes each.

They look real good....
                                                       Glen...

And I got the dills straight now,  I put in four cups of  4 cups of
vinegar this time NOT 4 cups for salt!!
                     "I have to say Is friends don't let friends Drink
and Can!! ;-)

--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

Here are a couple ideas for your white grapes:

1.  Make juice and use that juice instead of sugar syrup for canning other
fruits>  1/4 cup white grape juice plus 1 teaspoon lemon juice plus boiled water
= 1 cup light syrup.  1/2 cup white grape juice plus 1 1/2 teaspoons lemon juice
plus boiled water = 1 cup medium syrup

Can the grapes. 2lbs  = 1 quart. wash your grapes, drain. make light or medium
syrup, keep hot. Ladel 1/2 cup syrup into jar, fill jar with grapes, gently
shake down to pack without crushing , 1/2"
headspace. Add hot syrup as needed to cover grapes, 1/2" headspace. Remove air
bubbles, seal, process in BWB canner 15min for pints, 20 min for quarts.

White grape juice also makes a lovely jelly. Any pectin box should have a grape
jelly recipe.

Enjoy!
Ma Pickle

>From: "Margi or John Hansen" <mooses@...>
>
>Hello!
>
>Who else is here?  I'm very excited to belong!
>

Hi!

I'm here! Just joined the other day!
>This year, I have made:
>
>Strawberry Jam
>Blueberry Chutney
>Blueberry Jam
>Spiced Cherries
>Cherries in light syrup
>Apricot Jam
>Apricot Butter
>Raspberry/Peach Chunk Jam

Wow! You've been busy. I haven't done nearly that much. Just some tomatoes,
dill pickles, dill pickled beans, and salsa. And oh yes, one day when I
didn't have any produce that needed preserving, I made some mustard and
canned that!

>
>I plan to make soon:
>Peach Jam or Peach Butter
>Concord Grape something (have not decided yet)
>Basil Jelly
>Pumpkin Butter
>Tomatoes

I'm thinking of making some spiced peach jam or peach butter soon. And I
found a recipe for yellow tomato marmalade I was thinking of trying this
weekend. I also have plans to make some cranberry applesauce, apple-pear
butter, and some kind of jelly or jam to give as holiday gifts. If I have a
lot of green tomatoes when frost hits, maybe I'll try to make some green
tomato chutney.

How do you make Basil Jelly? That sounds interesting!

I started canning about 7 years ago after we bought a house with an apple
tree in the backyard. That first year I made applesauce and apple butter,
tried my hand at canning some tomatoes from my garden, and I was hooked!
The apple tree is no more, but I still manage to do some canning each year.
Sometimes I don't do a whole lot, but I at least make a few things to give
as gifts each year.

Judi

-------------------------------------------------------------------------
Judi Hammett
Baltimore, Maryland USA
judi@...
-------------------------------------------------------------------------

G'day Karen,

The only thing I have ever tried with white grapes is drying and it turned out
not to bad.

What I did, Reading a book I have is clean  then Blanch them for 3 minutes  and
pop them in the dehydrator for the about 24 hours  (I have a forced air one)
grapes are appox 82 % water so it may take longer depending what type of unit
you have.

They were a bit small But tasted great

                                                         Good Luck, Glen

Karen Deck wrote:

> From: "Karen Deck" <kdeck@...>
>
> We have an over abundance of white grapes this season and other than making
> wine (which we are doing), does anyone have any other recipes for grapes.
> For example, making juice or drying the grapes for raisins. Any and all
> input would be greatly appreciated, as you can only eat/drink so many grapes
> (hic. hic ;-)
>
> Karen D
>
> ------------------------------------------------------------------------
> Help support ONElist, while generating interest in your product or
> service. ONElist has a variety of advertising packages. Visit
> http://www.onelist.com/advert.html for more information.



--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

We have an over abundance of white grapes this season and other than making
wine (which we are doing), does anyone have any other recipes for grapes.
For example, making juice or drying the grapes for raisins. Any and all
input would be greatly appreciated, as you can only eat/drink so many grapes
(hic. hic ;-)


Karen D

No there is about ten or more on this list now, And good for you at the fair
what is  Blueberry Chutney?

I just tried some Dill,s with a very basic recipe

10 lbs Small Cucs
10 Cups Water
4 Cups Vinegar
1 cup pickling salt
Dill in each jar with some garlic.

Well see how it goes last ones were to salty BUT my friend was over so we were
having some of the amber fluid might have put in 4 cups of salt and 1 cup
vinegar ;-)

                                                  See you latter, Glen

Margi or John Hansen wrote:

> From: "Margi or John Hansen" <mooses@...>
>
> Hi Glen,
>
> I'm not sure what to tell you.. as I've never pickled garlic
> before.  This would be a good question for the rec.food.preserving
> list.  Someone will know for sure.
>
> Found out how I did at the Country Fair.  I got 1 Blue Ribbon(!) and
> 1 White Ribbon (!).  My blue ribbon came from my Blueberry
> Chutney, and the white ribbon came from Apricot Butter.  I  won't be
> able to find out the comments on all the stuff I entered until I pick all
> the
> stuff up next Tuesday. Then I'll publish the "official" ribbon report here
> and on rec.food.preserving.
>
> Are we the only two here? :)
>
> Happy Canning,
> Margi
> who is going to make pickles, but hasn't figure out which
> recipe she is going to use.
>
> ------------------------------------------------------------------------
> Help support ONElist, while generating interest in your product or
> service. ONElist has a variety of advertising packages. Visit
> http://www.onelist.com/advert.html for more information.



--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

Hi Glen,

I'm not sure what to tell you.. as I've never pickled garlic
before.  This would be a good question for the rec.food.preserving
list.  Someone will know for sure.

Found out how I did at the Country Fair.  I got 1 Blue Ribbon(!) and
1 White Ribbon (!).  My blue ribbon came from my Blueberry
Chutney, and the white ribbon came from Apricot Butter.  I  won't be
able to find out the comments on all the stuff I entered until I pick all
the
stuff up next Tuesday. Then I'll publish the "official" ribbon report here
and on rec.food.preserving.

Are we the only two here? :)

Happy Canning,
Margi
who is going to make pickles, but hasn't figure out which
recipe she is going to use.

I have never Pickled Garlic before until last night when I check it this
AM  the cloves have turned a Turquoise Blue.

Is this normal

--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

G,Day I just tried out my second batch of dill pickles and to much salt!!! I
felt my blood pressure rising just biting into it :-0

I will dump the recipe.  Does any one a good low salt one for dills?

This is my first year canning and it seem to be going good (I am still alive
;-) and I am going to do 20 pounds of carrots tonight I picked up for 3
bucks fresh from the farm..

I got started a bit late in the season so I have only done corn carrots
beets and beans but will be ready for next year I have a new pressure canner
and water bath canner I picked up cheap (No one cans much anymore in my
area)

That,s why I asked all the interesting questions on the news group not a lot
of help around here from experienced canners and no balls blue book although
I did find a phone number for it on the net..

Well got to run Glen and Good Luck at the fair I will have to try next year
with my daughter at our fair..

Margi or John Hansen wrote:

> From: "Margi or John Hansen" <mooses@...>
>
> Hello!
>
> Who else is here?  I'm very excited to belong!
>
> This year, I have made:
>
> Strawberry Jam
> Blueberry Chutney
> Blueberry Jam
> Spiced Cherries
> Cherries in light syrup
> Apricot Jam
> Apricot Butter
> Raspberry/Peach Chunk Jam
>
> I plan to make soon:
> Peach Jam or Peach Butter
> Concord Grape something (have not decided yet)
> Basil Jelly
> Pumpkin Butter
> Tomatoes
>
> I live in Jerome, ID  USA.  I've been canning for 3 years, although
> observed my mother can for years.  I just entered some of my
> products in the Twin Falls (Idaho) County Fair.  I'll find out tomorrow
> if I placed in any of the categories.
>
> Happy to be here!
> Margi Hansen
> mooses@...
>
> ------------------------------------------------------------------------
> Help support ONElist, while generating interest in your product or
> service. ONElist has a variety of advertising packages. Visit
> http://www.onelist.com/advert.html for more information.



--
Cheers,
Glen (Comm744) sixdx@...
A.R.S. VE7HCE Grid,CN99AC
http://wwp.mirabilis.com/17239752 (ICQ Pager)

Hello!

Who else is here?  I'm very excited to belong!

This year, I have made:

Strawberry Jam
Blueberry Chutney
Blueberry Jam
Spiced Cherries
Cherries in light syrup
Apricot Jam
Apricot Butter
Raspberry/Peach Chunk Jam

I plan to make soon:
Peach Jam or Peach Butter
Concord Grape something (have not decided yet)
Basil Jelly
Pumpkin Butter
Tomatoes

I live in Jerome, ID  USA.  I've been canning for 3 years, although
observed my mother can for years.  I just entered some of my
products in the Twin Falls (Idaho) County Fair.  I'll find out tomorrow
if I placed in any of the categories.

Happy to be here!
Margi Hansen
mooses@...