Comments on: Canning 101: The Basics

By: debby

debby — Fri, 15 May 2009 13:16:57 +0000

I’m new to this, so please bear with me. I have been canning for more than 20 years, but have recently come upon a real stumper here. A friend frequently gives me commercial size cans of pie fillings and puddings. I have managed to can and freeze the pie fillings. Does anyone out there have a suggestion on how to can the pudding? Or some way to preserve it. Once it is opened I’ll have to do something with it. Thought If I could can it for later use would be simplier. Please if anyone has any ideas please e-mail me at hefty@i2k.com. By the way I can everything I can get my hands on. If I’m making soups, I will make a large pot just to can the extras. If I cook a turkey, I go for the largest ones, to can up the meat for casseroles and soups. I love this website. Debby from Michigan

By: lrose

lrose — Thu, 24 Jul 2008 00:03:56 +0000

So everyone knows I have to say when I wrote the above post I was simply stating how I can and preserve. I DON’T recommend anyone do what I do when it comes to canning or anything else. We are old fashioned farmers and may have just been lucky that no one has ever gotten sick from anything I have preserved the past thirty years. So please don’t do what I do.

The information given on canning by Melinda Hill is very good and accurate and good advice to follow. Happy canning. Linda Rose

By: lrose

lrose — Wed, 23 Jul 2008 10:39:20 +0000

I have been canning and preserving for more than thirty years. I use two fifty year old pressure canners that are missing seals and the gauges don’t work. I use them the same as a water bath. I find because the canners are heavier, than enamel water bath canners, steam stays in better. I have used them both on a wood stove and electric stove.

I can all vegetables and fruits in them as well as pumpkin pie filling and blueberry filling. The only time anything spoils is when I get a bad lid or miss seeing a chipped jar.

I don’t pressure can because I am a little scared of anything that can blow up! This actually happened to me many years ago when a canner popped its lid! Have a nice day canning. Linda Rose

By: Patty MorningRamble

Patty MorningRamble — Mon, 14 Jul 2008 17:40:51 +0000

Our garden has produced so much this year that the canning process has been almost a daily event. Not complaining, but admittedly I have sighed a time or two when I going out to the garden and saw so much more ready to can !

By: carole1102

carole1102 — Tue, 01 Jul 2008 21:04:09 +0000

Not sure about everything acidic, but tomatoes are apparently better pressure canned. See this website…
http://ohioline.osu.edu/hyg-Fact/5000/5336.html

By: antsaint

antsaint — Fri, 27 Jun 2008 16:24:09 +0000

My fiancee and I are trying to can more. There is something we’ve been wondering, but have not found anything on.

Can you just pressure-can everything? Instead of doing high-acid foods in a boiling water process, could they be pressure-canned instead?