Canning Vegetables

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Brian5582

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So I know there was a thread about canning meats a while back but I wanted to start one about vegetables. I am a young person (29) and growing up in a somewhat poor family with 5 siblings my parents were very frugal so she did a lot of gardening and canning. I am familiar with the process as I always helped canning but didn't care enough to really take note of exactly what she was doing and most of what she did was pickles, jellies, jams, and different things with tomatoes (stewed, sauces, and so on). Now I have my own home and am getting a lot better at gardening so I would like to save what I am working so hard to grow without needing power to preserve it such as freezing. Anyway I just wanted to see if people would be interested in sharing what they are canning and maybe what you are doing with it or any tips you might have picked up on the way.

So a thing I am interested in preserving that I am not sure about green beens, which I have seen a couple different ways one in a book and one online but was looking for any first hand experience you might have. You can always find ways to do stuff but not how it turned out or how it tasted. Also has anyone ever done anything with peas?

Sorry I don't really have any knowledge to share at this point, I will go through some recipes and maybe post some stuff on tomatoes and blackberries later on.
 
I can offer you an awesome recipe for garlic dill pickles; my friend Donna came up with it. Unfortunately, she's one of those "a little of this and a little of that" type of cooks, so amounts are NOT precise...

Donna’s Garlic pickles

Pickling cucumbers or organic European cucumbers, cut into quarters.
2 parts water
1 part vinegar
1/2 part salt
1/4 part sugar
Add together and bring to a rolling boil.

For four quart jars:
2 whole cloves of garlic, sliced thin
1 large onion, sliced thin.
“lots of dill” – 2 bunches – pull it off the “thick” stems.
Add some ground garlic. (not sure how much "some" is - she couldn't tell me!)

Put the garlic, onion & dill in the bottom of jar, cram the cukes in, then add more garlic/onion/dill to the top (cramming) then pour the liquid in and seal and refrigerate.
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i use the "ball blue book" and a few others i've picked up over the years... i've done boiling water bath canning but prefer pressure canning...
if you get recipes from the web, make sure it's from an authoritative source... it's true that everyone's grandma used to can such and such a way and it worked for her and yadda yadda etc... but yeh, follow established recipes and recommended times/pressures... you don't want to mess with botulism, it's nasty shit....
 
My hubby and I canned 14 pints and 5 quarts of green beans this week. We follow Ball's Blue book to the letter. Two years ago we got a pressure canner and the goods. My husband grew up as you. The green beans were wonderful in the winter.
My advice is buy quality products and follow the blue book directions carefully. There are also receipts in the back of the blue book.
 
Ball's is the source I had found and figured they were a good one considering how long they have been around I was going to get a copy of it asap.
 
T3andme said:
My hubby and I canned 14 pints and 5 quarts of green beans this week.
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I am just trying to keep up by eating all mine. Need to start making sauce from the tomatos soon though. Still have some canned pickled tomatos from last year, so this year will be all sauce if it doesn't get eaten fresh.
 
MrTwigg said:
Most veggies can be processed via waterbath canning.

I'll be updating the canned meat thread soon as we've been enjoying home canned turkey, beef and pork all spring and summer.
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Most veggies need to be PRESSURE CANNED!!!! They are not acidic enough to only be water bath canned. Beans, peas corn beets etc all are low acid and need to be pressure canned. Tomatoes can be water bathed as well as pickles as they are high acid. THis is directly from the Ball Complete Book of Home Preserving. Get a copy of the Ball Blue Book from Walmart. Thery are only about 5 or 6 bucks and provide detailed explanations of the different types of canning. Read it cover to cover. Canning is fun and relatively easy but the directions must be followed to get a safe product.
 
MrTwigg said:
Most veggies can be processed via waterbath canning.

I'll be updating the canned meat thread soon as we've been enjoying home canned turkey, beef and pork all spring and summer.
Click to expand...

No they can't. They need to be pressure canned. Don't give out bad information. To the op, get the Ball Blue book of canning. Follow it and you will be good.
 
I all I spaced for a couple days and forgot I started this... got a bunch of different sized cans Saturday, They were on sale too [smile]. I also got one of the pots with the racks for the water bath style of canning. I am going to get the pressure canner this week. Also I went to Barnes and Nobel Friday night to look at canning books and I found one by Ball called : Ball Complete Book of Home Preserving. Does anyone know if this is the same as the "Blue" book? I bought it anyway and it does have a ton of info and recipes in it. It is 448 pages long. My wife is going to pick up some spices on her way home from work tomorrow so we can make zucchini relish one night. We have them coming out our ears lol. Made a bunch of bread today.

Mr.Twigg, I have read you canning meat thread and its very interesting. I am not brave enough to try that just yet. I want to get some veggies under my belt first.

Thanks again,
Brian
 
Yes, that is the same as the Ball Blue Book. Good luck, follow the recipes and you will be just fine. Have fun with it. I just canned 9 pints of green beans yesterday. We also picked blueberries and I have 3 quart bags in the freezer and one in the fridge to make a pie with today. If you have questions feel free to ask.
 
They are 2 different books. Both are great. The one you have has a lot more recipes in it. The Ball Blue Book is an 8x11 soft cover and you can get it at Walmart for a few bucks in the canning section. They have different recipes and the Blue Book does a better job explaining the basics with pictures. Also look on Youtube for some good videos on the basics. Canning is easy if you follow the directions and keep everything clean.
 
Brian5582 said:
My wife is going to pick up some spices on her way home from work tomorrow so we can make zucchini relish one night. We have them coming out our ears.
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coffee_spray.gif


Thank you for the mental image that evoked. I needed a grin this morning.
 
coastie said:
We just made our first batch of the year last night. I am intrigued about the low salt recipe. Where did you get it? Thanks
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That's not me, my mother. She is from country and has been canning food since she was a child. Recipe wise, good luck with that "... a bit of this and that ..." tons of various herbs. I think that she uses apple vinegar to reduce the need for salt, so you can eat a gallon of them and your kidneys would be fine. At least everyone raves about them. Me? My wife is into healthy food, so I take every opportunity to load up on salt: pickles, salted fish etc.
 
Sounds like my grandmother when she was alive. Lol Never had a recipe. It's because of her and canning with her that I have been doing it. I do use the ball blue book though.
 
Are there any brands to specifically stay away from when seeking a pressure canner? Looks like these things can get up there pretty quick in price. If looking at used pieces, is there anything specific to look out for if you're not able to see it hold pressure?
 
One of my favorite pressure canners is an older one we found at the flea market and paid 5 dollars for. We bought new seals, gauge, etc for it.
It is an American canner. I can't afford the All American canner, but it is on my list for someday. I have another my mom sent me and haven't even used it. I have another that I do use I'll have to look at it but I believe it is a Presto. My suggestion is get what you can afford. Just make sure it is a pressure canner and not a pressure cooker. There is a difference.
 
If you find an older one like we did, just spend the 30+ dollars to replace seals, gauge, etc. We didn't even try it out when we bought our old one at the flea market. The old ones do last. Just that the seals will dry rot, etc. SO better safe than sorry and replace everything, and that way you also know the gauge will work right.
 
pernox said:
Are there any brands to specifically stay away from when seeking a pressure canner? Looks like these things can get up there pretty quick in price. If looking at used pieces, is there anything specific to look out for if you're not able to see it hold pressure?
Click to expand...

i started with a Presto pressure canner, rubber seals and all.... and saved up for an All American.... metal to metal seal, no rubber to replace, the thing is built like you'd want to dive on the titanic with it..... get the cheaper Presto for now, practice with it, learn a bit and when you want to get serious, or when you outgrow the presto, move up to the AA
 

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