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I wish to can and preserve some of my fruits & veggies this year.One of my local stores has a huge selection of canning supplies like pectin,jar lids,and jars. The jars are available in half pint,pint,and quart sizes.Any tips and shortcuts on canning?I also want to make jam and jelly.The future of my garden depends on my success in canning.

Your first time canning will be expensive. Decide what size jars you'll use than buy the right size canner to match. I use all different sizes for different things but sometimes they get bumped around in the 'one size' canner.

Pickles and such require lots of vinegar, salt and sugar and spices. Jam and jelly require pectin and sugar. I'd also reccommend you buy a basic canning booklet when you start.

We have lots of topics on canning and recipes that you can search for through this site in the archives. Canning is something that we only do here in late fall.

Some things like jellies and pickles can be canned in just boiling water. You could try something like that first and see if you like canning before you go to the expense of a canner. but, yea, get a book or search the net. it's important that you process the jars correctly and different fruit and veggies require diff amt of time.

I was very fortunate that I have friends that can and we all get together and do it. That way noone gets to tired and everyone learns the best way to do it. The guys even get involved, they process the jars after we fill them.

I worked with the group twice before I tried it on my own and I'm glad that I did. I feel much more confident when I can because of working with the other families when canning.

I have 4 oz quilted jars for my horseradish. I have 12 oz quilted jars for my jams, jellies and marmalades. I have pint jars for fruits since I live alone. And I have quart jars for my V-8 juice recipe.

I have the canner with a rack, and tongs and a bunch of jars and rings so the only thing I have to purchase ever fall are lids and pecin.

I was lucky and picked up my canning equipment at a garage sale. And the ladies I can with had more jars than they could use so They were happy to share with me.

I love canning. And remember to use your freshes and most perfect fruit for canning.

canning gets so expensive for me cause I usually give away more than half the stuff I can. and you can guess how many of the jars come back! I'm anxious to can some dew berries. the vines are blooming like crazy this year! we will have a bumper crop. I'll probably be able to do a cobbler too.

My damson tree has set a lot of fruit this year...I guess I'll have plenty to make jelly.

I know what you mean about jars never comming back. I tried giving out peaches last year and was not happy when none of the jars came back. So from now on I won't be giving those as gifts. And I'm a bad cookie maker so it will have to be store bought from me.

....reason why I don't give away like I used to either. Losing dozens of bottles each year...when I specifically ask that they be returned, is hard on the budget.

guess I'm gonna have to not give away much anymore either. (I just love the expression on people faces when they are given some home made jelly or pickles, though)

well first I freeze most of what i put up.
I only really 'can' jelly/jam.
second, my DB helps his kids can to give as Christmas gifts. (it helps them learn) so I keep those & when people keep mine I am even.

but really I do try to give him back his large jars, that the peppers came in--or any I have on hand extra.--and the rings too.

but ladies, sometimes if you watch salvation army or good will they have some cannig jars.

& yes I know salvation army SAYS they only take clothes, but here at or salvation army there are 'things' as well--so some people must not listen to the 'rules'

If you decide to start canning and want to invest a little in canning tools, I highly recommend that you buy one of the steamer canners. They don't cost that much and are available at places like Orchard Supply Hardware or Target. They are shallow, wide pans that have a solid rack (with holes in it) that fit across, upon which you place your filled jars. Then place over the top of the jars a cover that is quite high to clear the jars, and has a small hole in one side. Turn on the heat and once the steam starts coming out the side, you begin timing for your "water bath" process--the steam is hotter than boiling water, so works well. As soon as the timer goes off, remove the lid and then remove each jar to cool down slowly somewhere else. It is MUCH easier and faster (and energy-efficient) than boiling a huge pot of water!

steamer canners are different than 'canners'? I've always stuck with canning stuff that I can, can in boiling water. One day I do want to can peppers and squash ect...which have to be pressured canned....I think. what's the $ compared to a 'regular canner'.

Jars can be expensive. Have you looked to see if you have a local Freecycle group? I've literally gotten hundreds of jars that way over the last few years. Just this past summer I got over 200 from a lady who was cleaning out her mother's house and had no use for canning jars.

Tomatoes, jams, jellies, preserves, and pickles can be processed in a water bath canner. Low acid foods that don't have a lot of sugar need to be canned in a pressure canner. I highly recommend getting the Ball Blue Book. It's pretty much considered the "bible" for canning foods. Once you get the basics down pat, it's a lot of fun to branch out into other books and recipes.

I've been canning for many years, having learned by helping my grandmother every summer. It is so satisfying (not to mention healthier) to put up your own produce. Have fun!

It does give me a great sense of accomplishment. Every time I go into the larder and see my jars neatly arranged and ready for use. I'm definitely going to keep my eyes open for canning jars on freecycle once I move.

I go stand in my pantry and look at all the home canned jars, too. :-) Freecycle really has been a boon with the jars. I just post a "Wanted: Canning Jars" message, and people respond.

Yup, there's no greater feeling then seeing those jars all filled with so many different things....and no greater 'eating' then knowing you did it all yourself.

yes, I'm a memeber of the freecycle group here. I've never thought about asking for jars. good idea.

I can't take credit for the idea. It came from someone on a Yahoo canning group. But it surely has worked out well for me.

Great topic Enrique!! I also want to try my hand this year.. though I am not sure what all I will have enough of to can.. maybe just a few things to see if I can do it.. so I don't ruin a bunch of stuff.. and if all goes well, then the mother load garden will be going in next year!!

I am definitely going to be getting the Ball Blue Book.. I am so excited!

Jennifer your best bet is to try canning small amounts. It's alot of work and you don't want to get discouraged. The first time I canned, I only made 2 bottles of each, mind you I had about 15 different recipes but it worked out the best.

Has anyone made jelly and then froze it instead of canning it? I think I'm going to do it that way this year. I really don't want to deal with going and buying lids, and I have very few jars left from last year for some reason. just wondering if it is just as good.

I don't think it would thaw well. It might be gloopy instead of jelled.....just my opinion though.

Never did that .. Why dont you freeze the juice or berries, and make the jelly or jam fresh as you need it ???
Thats what I do...No need to can or process......

well, the pack of sure jell I have makes 7 cups at a time. it stresses how you need to measure everything exact. how would I know how much to add to make smaller batches? I guess I could dump the sure jell out of the pack and divide it exactly in half....that would be 3 1/2 cups at a time. that wouldn't be too much. that would probably work, right?

Oh my you do it not my way......
I never use sure jell. Too pricy and not as good of a flavor.

To each his own.

I didn't know there was any other way to make jelly?
me new to old time tradition. how do you do it?

Tee heeee

I use one cup sugar to One cup juice or what ever......
Only do one cup at a time..........I mess up if I do it any other way.

Cheaper than surejell......And such fruity taste.Yummmmmmmmmmm

that's it?
and it gets jelly like?
do you cook it?

Of course you cook it .........
On high till it drops 2 drops off a wooden spoon.....

Cook it till it jells just like with sure jell.

hhhhmmmmm...........Ok.
well, I'm gonna use up the sure jell pack I have since I've already bought it. but, i'll surely try it your way next. not only would it be cheaper, but your way uses less sugar.

How much Sugar does sure jell use?????????

Sounds terrible..

3 cups crushed berries to 5 1/4 cups sugar.
yea, I was so shocked the first time I made jelly...and a bit disgusted.

Oh my heavens your eating sugar.

That recipe was given to me by an old neighbor...
Everyone loves mine..

Good luck let me know how it works for you ..

b