This is my kitchen, yes kind of small I will admit but I like it like that. As you can see I have been canning… a lot. I have canned so much in the last month not sure I want to do it again for a while.. lol. But on the subject of canning it’s not as hard as it seems. Once you have the recipes, have the items prepared it is pretty simple. Now the quantity to can for your family that is a little tricky. So I use a simple method to calculate what we might consume in a 1 year span. The idea is to use all of our garden supply until the next years come in. Now I by no stretch use everything from our garden I don’t grow everything we need so I buy from the local farmers’ markets in our area so we can support our community. I go through my menus from the previous year. Yes I do meal planning and menu’s it just works better for me. Then I try to can to fit that. I have gotten around to canning around 160 jars of various items.
I’m going to be honest, I don’t like canning with a pressure cooker. There I said it I prefer a water bath any day, so I do purposely avoid canning anything that has to be pressure cooked. I do however can items that I end up using a pressure cooker on. I do jams and jelly’s , Pie fillings, salsa’s, Mexican sauces for homemade Mexican dishes, Italian sauces for Italian dishes, green tomatoes for fried green tomatoes, cucumbers with dill and just plain so you can season with what ever you might want, Tomato juice with a twist, I can plain tomato juice as well as a spicy tomato juice , and an Italian with basil, rosemary, and garlic. I do have to say I have a salsa verde recipe that is very amazing. The recipe’s I use are handed down to me by my grandmother and the Latin recipes I use are handed down from my son’s grandmother all of them are very old. They are truly amazing. I do have several of my own.
One canning tip acidic water bath… all others pressure cook. I learned this the hard way. So first thing in canning… Wash vegi’s, wash jars and sterilize, water bath, and your done. Typical water bath is between 15-30 min. . I use any and all modern kitchen appliances food processor, any chopping and juicers, to make my canning experience as enjoyable and painless as possible. I use canning tongs for the jars and a funnel. I use only… and I do mean only natural products in my canning… natural preservatives are salt, sugar, vinegar, garlic, and oils. Now I know what the new canning recommendations are and I in no way agree with the majority of them. Due to the fact that I have been canning for 20 plus years and I still use the old methods and always will you simply must get the temperatures high enough to kill spores and that’s that. I really hate when people use store-bought mixes, preservatives, and most people when they can food you open it and it is tasteless and the textures are lets just say not desirable.. Season as you would if you were cooking the meal… yes you can do that… So enough on canning this time… as the seasonal canning is almost over, but I will be covering more than jellies and vegis later in my blog. We will talk about canning your soups and other items and how. However In my next post we will discuss freezing foods. Ok so see yall’ later. So bye now from Simply mommy..