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Profile AngelaProject donor
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Message 1547670 - Posted: 25 Jul 2014, 23:31:34 UTC

As a self-professed Dominatrix of Domesticity, not much intimidates me in the kitchen. I am not afraid to proof yeast. I know the difference between Swiss, Italian and French Meringues. I can flambe, frappe and brulee with the best of them...

But when I think about putting food into a Mason jar and storing it, unrefrigerated, on a pantry shelf for six months... well frankly my knees get more wobbly than a bowl full of aspic!

I am absolutely terrified by the thought that I could gift a friend or a relative with a ribbon festooned jar full of yummy homemade botulinum toxin.

To this end, I have decided to seek professional help.

I have enrolled in my first canning class tomorrow and I am taking an additional canning class next week. I am very excited about both classes! I hope to learn the basics and then just see what I can safely create.

This is a thread for those who can foods.

Let's talk!

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Message 1547711 - Posted: 26 Jul 2014, 1:41:35 UTC - in response to Message 1547670.
Last modified: 26 Jul 2014, 1:42:10 UTC

My Mom did canning with jars, We actually made marmalade and apricot jam, but then We had a few fruit bearing trees in the backyard, it was pick the fruit or let the birds have the fruit and We would have a mess afterwards. A good vacuum on the can will help, there is a process to do this, I think involved water, but 1992 to 1995 was a long time ago. So take the class, that's My advice. Oh and My Moms apricot jam was to die for, our family never complained and I never had problems either, Mom majored in Home Economics and even though She had cook books, She almost never touched them more than once.
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Message 1547745 - Posted: 26 Jul 2014, 2:37:47 UTC - in response to Message 1547670.

If I can do it you sure can. A lot of work but worth it for the 'good stuff'. Sterilized, up to temp with sealed lids and you are good to go. And you get to get a whole bunch of neat kitchen gadgets and cool stuff and such. ;^)
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Message 1547759 - Posted: 26 Jul 2014, 2:57:29 UTC - in response to Message 1547670.

I remember my mom using wax on top before sealing the jar.
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Message 1547767 - Posted: 26 Jul 2014, 3:07:11 UTC - in response to Message 1547670.

As a self-professed Dominatrix of Domesticity, not much intimidates me in the kitchen. I am not afraid to proof yeast. I know the difference between Swiss, Italian and French Meringues. I can flambe, frappe and brulee with the best of them...

But when I think about putting food into a Mason jar and storing it, unrefrigerated, on a pantry shelf for six months... well frankly my knees get more wobbly than a bowl full of aspic!

I am absolutely terrified by the thought that I could gift a friend or a relative with a ribbon festooned jar full of yummy homemade botulinum toxin.

To this end, I have decided to seek professional help.

I have enrolled in my first canning class tomorrow and I am taking an additional canning class next week. I am very excited about both classes! I hope to learn the basics and then just see what I can safely create.

This is a thread for those who can foods.

Let's talk!

Hi Angela,

I don't can my own food but ...

I just wanted to say ... Good for you for enrolling in your first canning class tomorrow :)

maybe I can post later about the Memories I have of my Grand mother canning food in 1910 on the farm in Saskatchewan, Canada.

Best Wishes
Byron

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Message 1547786 - Posted: 26 Jul 2014, 3:39:08 UTC - in response to Message 1547745.

If I can do it you sure can. A lot of work but worth it for the 'good stuff'. Sterilized, up to temp with sealed lids and you are good to go. And you get to get a whole bunch of neat kitchen gadgets and cool stuff and such. ;^)

What do you can?

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Message 1547787 - Posted: 26 Jul 2014, 3:41:29 UTC

...maybe I can post later about the Memories I have of my Grand mother canning food in 1910 on the farm in Saskatchewan, Canada.

Please do, but if the memories involve exploding cans of tomatoes, please wait until my confidence in my canning skills improves from "I can't" to "I can!!!"

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Message 1547855 - Posted: 26 Jul 2014, 5:32:33 UTC - in response to Message 1547786.

Mostly jams and preserves these days. Favorite is u-pick high elevation red huckleberry preserves. Real simple. har!

3 pints red huckleberries
5 cups granulated sugar
2-1/2 tbsp key lime juice
1 tsp unsalted butter
2 ounces fruit pectin

Wash and crush huckleberries and place them, in a sauce pan.
Combine key lime juice with it and stir in pectin.
Bring it to a full boil on high flame, keep stirring.
Add butter and sugar to it and keep mixture at a full boil for one full minute, keep stirring.
Remove it from the fire and skim off any foam that has been formed.
Place it in the hot sterile jars and leave 1/2 inch free at the top of the jar when capping.
Process it in hot water bath for about 5 minutes.

Works with just about any fruit/berry of your liking.
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Message 1547874 - Posted: 26 Jul 2014, 6:40:24 UTC

Hi Angela, Back in the mid 80"s I had a garden and grew cucumbers. That year my second wife and I canned 40 quarts of pickels. Well after eating a quite a few quarts we got sick of picklels. Anyone who came for a cook out and liked the pickels got sent home with a few jars:)
Just remeber that after you can anything, If you can push that lid down, Its seal has been broken.
I helped my now wife and her mother do 80 quarts of relish back in 98. What a grueling job that was.
But you will enjoy learing how to do it. I watched my mom and grandmom can back when I was a kid.
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Message 1547892 - Posted: 26 Jul 2014, 8:02:57 UTC

Angela, a theme for your thread (great movie):

http://youtu.be/CjnfoFg7i7g

Back from hijack.

CC
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Message 1547896 - Posted: 26 Jul 2014, 8:45:50 UTC

Angela, I presume that Mason jars in the USA are the equivalent to the Kilner jars that we have in the UK? Whatever goes inside has to be at a high enough temperature to be sterilised, that is the key.

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Message 1547909 - Posted: 26 Jul 2014, 10:32:43 UTC

My sister makes loads of preserves etc - it takes over her kitchen for days at a time - but they are delicious.

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Message 1547923 - Posted: 26 Jul 2014, 10:57:31 UTC

Ah now then. Can someone explain the simple difference between a Conserve and a Preserve? To me they are all pots of jam whatever you want to call 'em :-) Except under the EU hygiene laws the WI are banned from selling them!


'elf 'n safety

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Message 1547928 - Posted: 26 Jul 2014, 11:08:20 UTC - in response to Message 1547923.
Last modified: 26 Jul 2014, 11:09:16 UTC

Ah now then. Can someone explain the simple difference between a Conserve and a Preserve? To me they are all pots of jam whatever you want to call 'em :-) Except under the EU hygiene laws the WI are banned from selling them!


'elf 'n safety


Wiki can :)
conserves

preserves

so my sister makes conserves as well! :)

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Message 1547949 - Posted: 26 Jul 2014, 12:02:28 UTC

I see ..... so strawberry jam can be both a conserve and a preserve at the same time then? Wow won't the quantum guys be proud! Gives them a reason to exist :-))

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Message 1547973 - Posted: 26 Jul 2014, 13:34:25 UTC - in response to Message 1547892.

Angela, a theme for your thread (great movie):

http://youtu.be/CjnfoFg7i7g

Back from hijack.

CC

Leave it the pros.
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Message 1548169 - Posted: 26 Jul 2014, 20:32:03 UTC - in response to Message 1547949.

I see ..... so strawberry jam can be both a conserve and a preserve at the same time then? Wow won't the quantum guys be proud! Gives them a reason to exist :-))

Jam is different from either.

Jelly does not have any of the fruit in it.
Jam does not have whole chunks.
Preserve has whole chunks.
Conserve has whole fruit.

Marmalade is made from the rind of citrus fruit.
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Message 1548203 - Posted: 26 Jul 2014, 22:17:31 UTC

I still have a lot of my missus' Fowlers Vacola kit here, but it hasn't been used in a very long time.

Cheers.

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Message 1548231 - Posted: 27 Jul 2014, 0:18:29 UTC

Especially for Hotel K, er B&B, er Angela.
http://www.cdph.ca.gov/programs/pages/fdbcottagefood.aspx
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Message 1548238 - Posted: 27 Jul 2014, 0:55:13 UTC

Leave it the pros.

LOL! Agreed!!!


Especially for Hotel K, er B&B, er Angela.
http://www.cdph.ca.gov/programs/pages/fdbcottagefood.aspx

LOL! Not planning to go into business. Just trying out what I hope will eventually become a new and fun hobby.



The instructor in today's canning class was SPECTACULARLY disorganized!!! She forgot key ingredients, altered recipes in ways that looked unsafe to me, confused steps, canned things in an inconsistent manner and was completely unable to adequately answer food safety questions posed by class members.

I took the course with another speech pathologist and it was our combined professional opinion that our aging hippie instructor may have taken a few too many mind altering drugs in the 60's.

Even though I am now the proud owner of three jars of things we canned in class today (pickled green beans with dill and garlic, pickled beets with cinnamon and ginger and apple/pear sauce) I have decided not to tempt fate. I left class with such a complete lack of confidence in the food safety skills of our instructor that all three jars of food from class today went into my refrigerator instead of onto a pantry shelf!!! Eric and I will open all the jars and eat the foods within the next couple of weeks to ensure we do not get sick, instead of storing the products longer term. I'm sure they will all taste good. I'm just not sure all were safely canned.

My canning class next week is in a different location and is being taught be a different instructor. I trust it will be a better introduction to canning.

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