Can do

[cliomuse]

Being somewhat less than impressed with all the chemicals, unnecessary sugars and general not tastiness of most canned items I plan on starting to can my own fruits, sauces and random other things.

Anyone out there in LJland familiar with canning who can give me any tips on getting started?

Comments

[oftherain]

I'm sorry I'm not at all familiar with canning. But I think it's an awesome idea. :)

[cliomuse]

Thanks!

If my trials and tribulations are at all amusing or interesting I may post about them. I want to get back into the habit of writing and LJ is as good a place to start as any.

[hannah_nutwood]

yes! please do continue to write! i miss your posts!

[oftherain]

Yay! I look forward to reading your entries! :)

.."because you CAN."

[waster60268]

being me, i've never canned anything that wasn't jam or jelly, but i'm always available for pointers regarding any of those two things!

right away i'll say that you must make sure you have a HUUUUGE pot to boil jam/jelly in, so it doesn't overboil or spit sticky flesh-scorching droplets all over your hands/arms.. and a LOOOOOOONG wooden/bamboo spoon to stir the stuff with to prevent scalding and still keep your limbs as far away from the mixture as possible. [those are probably the most valuable things i've learned this summer..]

pectin: the recipes inside boxes of certo haven't steered me wrong yet, and i haven't once encountered the dreaded "my jam didn't set properly!" problem.

jars: i wash and boil all jars day-of canning, keep them warm/dry/sterile in the oven at low heat, and then start my fruit prep and cooking; that way, the jars are ready immediately when i need them. place gummed lids in boiled [but not boiling] water for 5 minutes before you put them on the jars. once they're on and ringed, process sealed jars in