Help on canning and preserving methods...
Can anyone recommend good sites, blogs, or books to learn about canning. I don't need to be an expert but at least be able to make pickled peppers, can pears, can peaches, cucumbers, and maybe make a few jams like apricot, apple, mango and strawberry.
I feel so overwhelmed right now but I am really trying to take control and ownership over what I eat and I thought this would help on the budget and piece of mind of knowing how it was made. (yeah that was a really long sentence...LOL)
I am totally obsessed with canning, preserving, making jams and pickles. It's getting out of control. I actually started blogging about it last month just to keep track of what I'm doing, get the recipes down and also explore different books on the subject and different recipes I'm finding online. I'm finding it highly addictive.
In the past month, I've made three different strawberry jams, Moroccan preserved lemons, two different cuke pickles, corn relish, fig jam, apricot-plum jam, peach jam, burnt raspberry jam ( a mistake that actually turned out quite good!), strawberry-rhubarb jam.... In the next few days I'll be making piccallili (an English mustard pickle with cauliflower) and more dill pickles, then it'll be tomato time - big time. Then tons of other stuff (I have a long list and am just working my way through what's in season).
Yes. As you can see, it has truly become an obsession. My husband is a little scared.
Here are some sites/blogs on canning that I've found helpful so far:
http://www.uga.edu/nchfp/ (same one mentioned by margshep
)http://www.homecanning.com/can/ (Canadian version of site mentioned by beggsy
)http://www.foodinjars.com/ (she's a great canner, lists lots of recipes
)http://www.canadianliving.com/food/menus_and_collections/canning_and_preserving__summer_fresh_pickle_recipes.php (a Canadian mag's list of pickles and preserves recipes
And a few books I've bought (I've also found some gems at secondhand bookshops, but these recipes need to be updated sometimes as canning guidelines have changed over the years):
Christine Ferber's Mes Confitures:
Blue Ribbon Preserves:
Eugenia Bone's new book, Well-Preserved:
And here's my blog, with the latest posting on my plum-apricot and peach jams (adapted from Blue Ribbon Preserves) - they turned out great! http://www.considerthepantry.com/
I would love to hear about your canning progress. I'm looking to connect with fellow canning nerds and to start a dialogue about recipes, techniques, trouble-shooting etc.
(in Paula Deen's voice) "Thanks, Ya'll"
There are a lot of great tips and links. I am going to pickup the Ball Blue Book at Ace Hardware to read.
Thanks MARGSHEP for sharing the UGA website; its great and I have that bookmarked.
If anyone else stumbles on this thread they may also want to check out Ball's website : http://www.freshpreserving.com/
For something a little different this book is great:
Lot's of quirky methods for preserving food. Sometimes multiple ways to do the same thing. One that I want to try someday involves packing apples in dried elderberry flowers - apparently they taste like pineapple afterwards.
With that it mind the Ball Blue book is great. Also call your county or university extension office they will have info relevent to common produce in your area.
re: Uncle Bob
Yes, I love the Ball Blue Book - use it all the time! I think mine was included with the Ball water bath canning kit I purchased, but I've also seen them all over, used bookstores etc. I got something like this: http://www.amazon.com/Ball-11102-Home...
although you don't need the kit if you have a big stock pot etc.
Also, for simple pectin based jams, the recipes are included in the insert that comes when you buy a box of pectin.