Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#16 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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I would second taking a class. Really the best way to learn from people who have canned for decades. In my area canning is still commonplace so wasn't hard to find people to help me get started. Good luck and maybe check with your local ag extension for classes.
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#17 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,931
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Follow directions and you won't have any problems.
Food borne botulism is serious but very rare in these modern times. The incidence of botulism according to the CDC is 0.1 cases per million people, of those only about a quarter are from foods, generally improperly canned game meats in Alaska (seal, whale, fish etc) . Of the total number of cases, statistically 3-5 % may die making it exceedingly rare to die from food-borne Botulism in the USA. Make your recipes paying attention to good food handling hygiene practices and follow directions for the canning process and you will be just fine. Home canned foods are a wonderful way to preserve your garden bounty and a treat in the winter. KarenO |
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#18 | |
Tomatovillian™
Join Date: Jul 2015
Location: Wisconsin, zone 4b
Posts: 360
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Plus I simply can't afford the $300 the landlord will charge for there being a crack in the top or the glass turning colors due to the canner. ![]() I have the granite type canner so I bought an inexpensive plug in two burner set up (It cost $15). I actually like it better! I can have the canner going full steam on one counter, me prepping the next batch to cook on the other counter and the jam/sauce cooking on the stove. I can get twice as much done in the same time. I love it! Plus in the summer I will be taking that plug in unit along with our camping stove outside onto the porch and escaping the heat indoors. ![]() |
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#19 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I didn't have a manual either I just looked on the stove and looked it up on line.
![]() Worth |
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#20 |
Tomatovillian™
Join Date: Feb 2016
Location: Southeastern PA
Posts: 1,420
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I have a GE flat top glass stove and my granite water bath canner works fine.
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#21 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#22 |
Tomatovillian™
Join Date: Jul 2015
Location: Mojave Desert - California
Posts: 368
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I have a Sears something-or-other. But it has a crack in it due to my son dropping a heavy pot on it. Does that eliminate it from the canning?
Last edited by ChiliPeppa; March 6, 2016 at 01:10 PM. |
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#23 |
Tomatovillian™
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
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Actually, my water bath canner (standard dark blue with white speckles enameled metal from Walmart) does boil water easily on our Fridgidaire glass top. I use it to sterilize jars and lids. It's all about the contact between the stove and the canner. It also helps to keep the lid on.
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Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch |
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#24 |
Tomatovillian™
Join Date: May 2014
Location: Zone 6 Northern Kentucky
Posts: 1,094
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We use the same thing on our glass top stove with no trouble.
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#25 | |
Tomatovillian™
Join Date: Feb 2016
Location: Southeastern PA
Posts: 1,420
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Actually I don't need to use the big canner all that often. I mostly use a smaller stockpot with a rack in the bottom because I am canning smaller jars of jam, jelly or jelly jars of sauerkraut. I freeze quart jars of tomatoes these days. |
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#26 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I use my huge 22 quart or 16 quart stainless kettles with the thick bottoms. Worth |
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#27 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
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My 30 quart cast aluminum All American canner weighs over 50 lbs when fully loaded with 14 quarts. This is just too much for the glass top electric cooktop that came with my new bride, so we bought a new stainless steel five burner propane cooktop and had a propane line extended into the kitchen. Been canning for over 40 years and am not about to give up my AA canner. Yes I know there are other much cheaper options but we wanted a gas cooktop for general cooking anyhow.
![]() TomNJVA |
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#28 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Good for you, Tom. We are building a home and electricity is the only utility available. I hate my electric range and won't pc can on it. Too hard to control the heat (takes forever to bring a boil back down to a simmer). I insisted that we put in propane for the range so I can use gas. I expected a lot of pushback but hubby agreed fairly readily. So happy and can't wait!
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Corona~Barb Now an Oregon gal |
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#29 | |
Tomatovillian™
Join Date: Jul 2013
Location: SE PA
Posts: 971
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Canning is great! I hope you overcome your fear and try it!
@Backyardfarm, question, what brand and where did you buy that standalone burner? Quote:
I would sure love to have a gas range, but we're stuck with electric at this point. |
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#30 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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The government sites do more to scare people about canning then they do good.
There are better ways to get a point across than to scare the devil out of people. If you are worried about botulism then just put 1/2 teaspoon if citric acid in each quart of tomatoes and be done with it. You dont need to do this with a set of gram scales magnifying glass and an eye dropper. The ball powdered critic acid is strong stuff. Also if the instructions say to process for a certain amount of time dont add more time. They have already added more time all you will be doing is ruing your produce. The acid will not let the bacteria grow. The object behind the processing is to get the jar to seal in water bath canning. The object behind pressure cooking is to get the temps up to 240 degrees F for the required amount of time to make sure all of the food in the jar has gotten to this temperature for the required amount of time to kill botulism causing bacteria. Water boils at a lower temperature at higher elevations so you have to take this into account. The pressure has to be higher to get to that given 240 degrees. The pressure gauge if it has the temps on it too are set at sea level. I really do think they need to put real temperature gauges on pressure canners. And by all means take the rings off once they have cooled. Worth |
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