Monday, August 16, 2010

Canning--how to...

I just got home from working in town for the last 8 1/2 hours again and (yes, I know I always say this, but it's true) I'm tired.

However, I wanted to reply to a new friends' inquiry about canning. I'd be happy to answer questions you might have, Mia, but for a good, detailed description of how to can using the hot water bath method, I found this website and thought I'd point you in that direction: We also use a pressure canner, for green beans and vegetable soup mainly, but prefer the hot water bath way of doing things as it's quicker/simpler. If you have other questions, I'd be happy to try to answer them, or maybe you'll find the answer to questions at the very helpful, main site that I found the above link at:

If you want a great how-to book, one of our favorites for canning and preserving in general is the book: Preserving Summer's Bounty. Also, a really good book that we found last year (which tells you how to preserve food without canning---by lacto-fermentation and the likes) is called "Keeping Food Fresh". I hope this helps! Happy canning (and please let me know how it goes. :) )


1 comment:

Mia said...

Oh my, thank you! :) I'll look into the books, and definitely check out those websites. :) I do have one (or two) questions though. What would be the very simplest food I could can? And, are jellies and jams as hard as some make them out to be? :D I'd really like to try making some, but I'm not sure if that's too much to begin with. :)
Thank very much for your help dear Cora!

May Yahweh bless you,