BLOG Canning in Small Packages

[Volleyball Granny]

Originally posted on another blog site (by me)...part of my 'ministry' to the DGI's of this world:

Most of you know that I prep for hurricanes...or whatever may happen. That has saved my skin a number of times over the years--hurricanes, job loss, busy times--you never know what may happen.

My latest "thing" has been gardening (which I do haphazardly, at best). Preserving goes along with gardening...especially since I'm the only one eating tomatoes and there are 27 tomato plants in the garden! Relza has been helping me in the garden--watering, learning when to harvest--but, she won't eat tomatoes.

Sunday, I canned pickles and tomato soup. I only got four jars of Bread and Butter pickles and two jars of soup. (I had a lot more cucumbers, but we've been slicing them and taking them for lunch. It took about 10 tomatoes to make two jars of soup.) Monday, I bought a couple of pounds of cucumbers at one of those farms along Spring Cypress. I also bought green beans (I accidentally let mine go to seed) and new potatoes (I haven't checked my crop yet). I only bought the "homegrown" produce at the farm stand, but that's another story.*

Today, I plan to make more pickles. You can't beat home-made Bread and Butter pickles for potato salad, tuna salad, and chicken salad. (Now I remember why mom always kept one jar of pickles back for potato salad.)

If you notice, the items I've canned are in small packages. The main reason for that is storage. We've only had 3 or 4 serious hurricanes hit this area since I can remember. But, when they do hit, we are without electricity for days. Actually, weeks. Therefore, I'm canning in small packages so that I don't have to worry about refrigerating leftovers.

Since canning is a revisited world for me (and it's not exactly like riding a bike), I learned a couple of new things yesterday. The next time I can green beans, I need to cut them into 1" pieces--there will be less wasted jar space that way. Since I was using the presser cooker for the first time (for canning), there was a longer wait between batches than I expected. Next time, I'll know that I have time to prepare the next batch and fill the jars while the current batch is in the pressure cooker. That "bring to a boil, then let steam for 10 minutes before putting on the weight, then cool down until no steam escapes, then remove the weight, then wait 10 minutes after ALL the steam has escaped before opening" turns that "process for 20 minutes at 10lbs pressure" into at least an hour. I won't feel so rushed next time.

*Last Tuesday night, I watched the movie, FOOD, INC.--that really got me into wanting only homegrown veggies. Apart from the genetically modified seed, there are things in the way our food is produced that make Upton Sinclair's The Jungle look like child's play. Those of us who like to know what is in our food are really in trouble in today's market. In the new Genetically Modified world, potatoes have squid genes (to combat potato rot) and frog genes (to combat potato diseases). Cows are fed grain (and even cow body parts) instead of grass. (Yes, I know that it caused mad cow disease and people aren't supposed to do it. Do you really think they stopped?) Animals are bred in circumstances which make diseases run rampant and then are butchered...if the cow can't stand up to walk to the slaughter-house, they take her there on a fork-lift.

I guess that's enough about food...it's going to be hard to eat breakfast with those images in my mind. Maybe I'll just stick to coffee...

 

[kilagal]

I could be wrong about this and don't have my book handy. But I am thinking that if you are putting potatoes in those green beans you have to can them longer than 20 minutes. If I am wrong then I am sorry but it just seems to me it was a lot longer than that and I don't want you to get sick. But your jars do look nice.

 

[brokenwings]

Your cans all look so good! I canned pickles yesterday. I haven't canned in years and I felt so satisfied!! Of course babysitting two babies at the same time were a challenge! Anyway, I have never used a pressure canner. My mother never did either and she has taught me how to can differently. The other day she even gave me a recipe of how to can tomatoes in the oven!! I can't wait to try that!

Those darn sweet pickles took me THREE days to make!! I had never made pickles before, but that was my mother's recipe. MM Good!!

 

[Mushroom]

Good ideas granny. More would be to intentionally make extra large batches of stews or hearty soups with the intention to can for storage. Vegetable beef soup is an item I love to keep on my shelf. One quart jar with half a jar of water makes a very nice supper on a cold night. I used to do this when my kids were growing up.

After everyone had enough for supper, I would put the leftovers into jars and run the pressure canner. The work has already been done and there is no real work involved.

Another shortcut I do is I use frozen vegetables in my dehydrator to save space in my freezer. We had a 1/4 beef coming this spring but not enough room in the freezer to store it. I took out the big bags of frozen veggies and dried them and stored them in canning jars. All of the work has been done for me and if I put in an oxy absorber, I can keep them for years. I put a 5 lb bag of mixed veggies into a quart jar with just a little left over. How's that for conservation of space?

Mushroom

 

[twobarkingdogs]

I could be wrong about this and don't have my book handy. But I am thinking that if you are putting potatoes in those green beans you have to can them longer than 20 minutes. If I am wrong then I am sorry but it just seems to me it was a lot longer than that and I don't want you to get sick. But your jars do look nice.

I don't have the book with me as I'm at work but my All American canner book says at 2000-3000 ft elevation potatos take 20 minutes after you set the weight, 15 lbs of pressure. I remember as I just did 30 qt jars last weekend. The Presto canner which we also have said 40 minutes at 12 lbs.

I have not done beans yet this year so I don't know how long those take in the canner.


.

 

[thompson]

I could be wrong about this and don't have my book handy. But I am thinking that if you are putting potatoes in those green beans you have to can them longer than 20 minutes. If I am wrong then I am sorry but it just seems to me it was a lot longer than that and I don't want you to get sick. But your jars do look nice.

No, you're not wrong. I would not risk my health eating those. USDA guidelines for processing potatoes in pint jars is for 35 minutes.


http://www.uga.edu/nchfp/publications/usda/5_USDAcanningGuide4_06.pdf

 

[thompson]

USDA Complete Guide to Home Canning

http://www.uga.edu/nchfp/publications/publications_usda.html

 

[Barry Natchitoches]

Your cans all look so good! I canned pickles yesterday. I haven't canned in years and I felt so satisfied!! Of course babysitting two babies at the same time were a challenge! Anyway, I have never used a pressure canner. My mother never did either and she has taught me how to can differently. The other day she even gave me a recipe of how to can tomatoes in the oven!! I can't wait to try that!

Those darn sweet pickles took me THREE days to make!! I had never made pickles before, but that was my mother's recipe. MM Good!!

(Mrs. Barry here)

I am no canning expert (and do not even play one on TV). But everything that I have heard or read about canning is that they no longer recommend that you can using the oven because there is a greater danger that the processed food can have problems down the road using that method instead of the water bath canning method (for tomatoes and fruits) or pressure canning method (for tomatoes, meats or other veggies).

If you know how to do it in such a way that it is not a danger, then keep on doing it.

But for others without a hundred years of experience with the method: it is probably best to stick to water bath or pressure canning methods, rather than the outdated and less reliable oven method.

 

[Barry Natchitoches]

No, you're not wrong. I would not risk my health eating those. USDA guidelines for processing potatoes in pint jars is for 35 minutes.


http://www.uga.edu/nchfp/publications/usda/5_USDAcanningGuide4_06.pdf

Granny,


Everything I have ever been taught or read says that if you are going to mix two or more types of foods in a single jar, then you can that jar for the amount of time that the food with the LONGEST recommended time requires.


So, in this case, you process the food for 35 minutes because the potatoes require that much time, and it won't hurt the green beans to be processed longer than 20 minutes.

 

[thompson]

Granny,


Everything I have ever been taught or read says that if you are going to mix two or more types of foods in a single jar, then you can that jar for the amount of time that the food with the LONGEST recommended time requires.


So, in this case, you process the food for 35 minutes because the potatoes require that much time, and it won't hurt the green beans to be processed longer than 20 minutes.

Exactly!

 

[Volleyball Granny]

Granny,


Everything I have ever been taught or read says that if you are going to mix two or more types of foods in a single jar, then you can that jar for the amount of time that the food with the LONGEST recommended time requires.


So, in this case, you process the food for 35 minutes because the potatoes require that much time, and it won't hurt the green beans to be processed longer than 20 minutes.

Yes, I know that you use the longest time for the two vegetables. I kept them in the pressure cooker-at pressure-for the 35 minutes (as stated in my Presto canning book). I used the 20 minutes in my blog just as a rough estimate. (Plus, I have been adding 5 minutes--since I'm paranoid.)

 

[Volleyball Granny]

Good ideas granny. More would be to intentionally make extra large batches of stews or hearty soups with the intention to can for storage. Vegetable beef soup is an item I love to keep on my shelf. One quart jar with half a jar of water makes a very nice supper on a cold night. I used to do this when my kids were growing up.

After everyone had enough for supper, I would put the leftovers into jars and run the pressure canner. The work has already been done and there is no real work involved.

Another shortcut I do is I use frozen vegetables in my dehydrator to save space in my freezer. We had a 1/4 beef coming this spring but not enough room in the freezer to store it. I took out the big bags of frozen veggies and dried them and stored them in canning jars. All of the work has been done for me and if I put in an oxy absorber, I can keep them for years. I put a 5 lb bag of mixed veggies into a quart jar with just a little left over. How's that for conservation of space?

Mushroom

I like the idea of dehydrating the frozen vegetables.

I haven't done many large jars because we would have too many leftovers. With just three of us at home, we don't eat a quart of many things...usually 1/2 cup each of veggies. If we need more, it's easy to open another jar.

So, are you saying that you can the soup, open it and heat it up, then re-can the leftovers?

 

[brokenwings]

Thanks so much for taking the time to tell me that. I will forget the oven canning then. I always have used the water bath method.

I really like the idea of having a pressure cooker, but was always afraid of them because my mother was. I know now that they are safe so I may get one. I think it would be a LOT easier! I also like the idea of canning leftover soup and such.

(Mrs. Barry here)

I am no canning expert (and do not even play one on TV). But everything that I have heard or read about canning is that they no longer recommend that you can using the oven because there is a greater danger that the processed food can have problems down the road using that method instead of the water bath canning method (for tomatoes and fruits) or pressure canning method (for tomatoes, meats or other veggies).

If you know how to do it in such a way that it is not a danger, then keep on doing it.

But for others without a hundred years of experience with the method: it is probably best to stick to water bath or pressure canning methods, rather than the outdated and less reliable oven method.

 

[ofuzzy1]

You go Girl!

I did mangoes and Starfruit [carombola] -- I have more to go as well

 

[Mushroom]

I like the idea of dehydrating the frozen vegetables.

I haven't done many large jars because we would have too many leftovers. With just three of us at home, we don't eat a quart of many things...usually 1/2 cup each of veggies. If we need more, it's easy to open another jar.

So, are you saying that you can the soup, open it and heat it up, then re-can the leftovers?

No, granny, I make soup for dinner and what is left over, I can. I also make stew the same way. Sometimes I reduce the stock so it takes less room. In that case, I add back some water when I serve it for supper. Usually half the volume of the jar. That's why a 1 quart jar makes a dinner sized portion for the two of us.

The only caveat I would give you is to cut parchment paper to line your dehydrator trays so the small veggies don't fall thru the holes when they shrink in dehydration. Makes it easy to pour into jars, too. Each makes it's own funnel.

Mushroom

 

[Volleyball Granny]

No, granny, I make soup for dinner and what is left over, I can. I also make stew the same way. Sometimes I reduce the stock so it takes less room. In that case, I add back some water when I serve it for supper. Usually half the volume of the jar. That's why a 1 quart jar makes a dinner sized portion for the two of us.

The only caveat I would give you is to cut parchment paper to line your dehydrator trays so the small veggies don't fall thru the holes when they shrink in dehydration. Makes it easy to pour into jars, too. Each makes it's own funnel.

Mushroom

I'm glad you explained that...it didn't sound right when I read it the first time. I've been saying that I was going to make Taco Soup to can, but haven't done it yet. Since each batch is 15 servings, it would be a good one to make one evening and then can--so we don't have to eat it for 5 days in a row!

That's a good idea about the parchment paper...I also have several of the fruit leather trays, I could use those if the package of veggies wasn't too big (I usually get the family size).

 

[nomifyle]

bump, more good info

 

[Martinhouse]

Frozen vegetables (and any other things) dehydrate lots faster and more evenly if you use mesh liners on your dehydrator trays, rather than those fruit roll-up sheets.

I use needlepoint mesh and cut it to fit the trays. Before I used them with food on them, I ran them unfilled for a long time, maybe a whole day, on a fairly high temperature, in the dehydrator, hoping to "cook out" most of the plasticizers, which are not good to have in our food. This made them rather brittle, but they've still lasted a very long time. Years and years.

 

[kelee877]

I'm glad you explained that...it didn't sound right when I read it the first time. I've been saying that I was going to make Taco Soup to can, but haven't done it yet. Since each batch is 15 servings, it would be a good one to make one evening and then can--so we don't have to eat it for 5 days in a row!

That's a good idea about the parchment paper...I also have several of the fruit leather trays, I could use those if the package of veggies wasn't too big (I usually get the family size).

I used brand new window screen( cut sizes to fit dehydrator)....especially with tomatoes bend the screen if they stick a bit..inexpensive and lets more air through..less time in the dehydrator..wash and re-use over and over..hang on cloths hanger with clothes peg to dry

 

[Martinhouse]

Kelee, do you use aluminum or nylon window screen? It's a GREAT idea and I have tons of both types!

 

[zeker]

Thanks so much for taking the time to tell me that. I will forget the oven canning then. I always have used the water bath method.

I really like the idea of having a pressure cooker, but was always afraid of them because my mother was. I know now that they are safe so I may get one. I think it would be a LOT easier! I also like the idea of canning leftover soup and such.

my wife was afraid of the pressure canner (and the propane stove) but she enjoyed the results of MY labor

 

[summerthyme]

Martinhouse... I would NOT use aluminum screening. But nylon should be safe enough...

Also, has anyone seen the neat little 1/2 pint Ball canning jars? They're actually *very* similar to some antique jars I have (garage sale find, complete in the boxes... judging from the copyright dates, they were probably from the early 1950's) I found them at Walmart last year and just HAD to buy a few cases. I can't even find them on the 'net right now to show you what they are... this is as close as I can get, and they're pint sized: http://www.fillmorecontainer.com/Elite-Ball-16oz-WM-Jars-with-Bands-Lids-P181.aspx?c=7

Whoops!! They aren't Ball jars... that's why I couldn't find them! They're Anchor jars... here: https://www.walmart.com/ip/Mainstays-Half-Pint-Glass-Canning-Jar-Set-12pk/43184792

What I love about them is they are perfectly smooth, and REALLY easy to clean up. They make wonderful jam or jelly jars for gifts (but I'm not using them for that- I don't want to lose them!), but they'd also make absolutely wonderful individual meals for an elderly shut-in. Great jars for canning meat...

Summerthyme

 

[zeker]

I used brand new window screen( cut sizes to fit dehydrator)....especially with tomatoes bend the screen if they stick a bit..inexpensive and lets more air through..less time in the dehydrator..wash and re-use over and over..hang on cloths hanger with clothes peg to dry

that's a great idea. ty

 

[Nana]

I went to the fabric section and bought net to put in mine. Works great.

 

[kelee877]

Kelee, do you use aluminum or nylon window screen? It's a GREAT idea and I have tons of both types!

I use aluminum....I have the round dehydrators with holes in the center, I had to cut for those also...I have 2 dehydrators and they each have 5 trays ..I have cut about 20 in case I don't get a chance to wash screens..don't get the chance if I am switching from tomatoes to another veggie like zucchini

 

[Martinhouse]

Summerthyme, I wouldn't use aluminum screen in the dehydrator. Especially for tomatoes. I have used big window screens for sun-drying, but only for things like thin-sliced okra. I put the slices between two screens and they dry in one day with no flies crawling on them. I wouldn't put acidic foods on those, either, they are mostly for leafy greens.

I saw those half-pint canning jars a couple of years ago or so. And I've kicked myself ever since for not getting a lot of them. I live alone and I don't eat much and they would be perfect for single servings. I would love to buy some, but can't do it online, since I don't use credit cards. I might be able to ask my brother to order some for me, if they are still available anywhere.

I like the idea of smooth outside, but I'd take a corncob pattern and clean them gladly, if only I could buy a bunch for myself!

 

[Martinhouse]

I just checked Walmart.com and they have Anchor-Hocking half-pint jars, for $7.36 per case of a dozen. They appear in the picture to have a standard canning lid but I'm going to read a few comments to see if lid size is mentioned.

Appreciate being reminded about this small jar size.

 

[summerthyme]

Yep, that's the right jar... same as the link in my post. And yes, they're a standard canning lid. I LOVE them!

Walmart will ship them free if you order enough to get the total over $50. They really are a wonderful little jar

Summerthyme

 

[WalknTrot]

I have some old Kerr's like that in half-pint. They are really great jars. Will have to look for these at Walmart next time. I do things like ham and such in small amounts for soup and beans.

 

[Martinhouse]

I'll get the free shipping cuz I'll order ten cases. Am waiting for my brother to reply if he'll order for me on his credit card.

I'm thinking I'll have them shipped to our Walmart store. Easier to refuse any that might be broken. If UPS or FED-X toss them around and break them, return, replace, or refund would be a super-PITA.

 

[2Trish]

I guess when you try and calculate the costs of freezing, (continued cost of electricity & the limited freezer space) versus the initial costs of canning supplies or a dehydrator, I think the dehydrator would be the cheapest way to go. I paid a little of $100 for an Excalibur Dehydrator, (has 10 trays) a few years ago and love it.

 

[summerthyme]

I have some old Kerr's like that in half-pint. They are really great jars. Will have to look for these at Walmart next time. I do things like ham and such in small amounts for soup and beans.

Yes! That's what my originals were... Kerr brand. These new ones are actually even a little nicer, as the "square" corners are much more curved and smoother... they are probably the easiest jar I've ever found to clean, with the exception of wide mouth half pints.

Speaking of which, though... has anyone ever seen the incredibly DUMB wide mouth half pints Ball put out a few years back... they're super wide and squatty, and the space for the canned goods is about 1" high. They don't really even work for dry stuff! I've often wondered who in the world designed them!

Summerthyme

 

[thompson]

Yes! That's what my originals were... Kerr brand. These new ones are actually even a little nicer, as the "square" corners are much more curved and smoother... they are probably the easiest jar I've ever found to clean, with the exception of wide mouth half pints.

Speaking of which, though... has anyone ever seen the incredibly DUMB wide mouth half pints Ball put out a few years back... they're super wide and squatty, and the space for the canned goods is about 1" high. They don't really even work for dry stuff! I've often wondered who in the world designed them!

Summerthyme

Those are great, though, if you make body butters or body scrubs.

 

[summerthyme]

Really? The squatty ones where you have to essentially reach your finger into a shallow groove to get anything out of? I think these are the ones, although I swear the ones I had were even more exaggerated in their design...

http://www.goodmans.net/i/480/ball-...ign=BL-61162&gclid=CL6f_vXX-c8CFRMkgQodn64F0g

Summerthyme

 

[thompson]

The ones I have are Ball, I got them ~ 20 years ago(?), right around that many years any how. They're wide mouth but slanted \_/ <----- kind of like that, only not as angled. I don't have a way to take a pic of one right now, dangit.

I think we're talking about two different products.

 

[Coco82919]

I don't know if anyone brought this up, It looks like the jars in the top photo have to much air in them.

 

[Martinhouse]

I noticed that but figured nothing to worry about now, as the post is from 7 years ago.

 

[summerthyme]

The ones I have are Ball, I got them ~ 20 years ago(?), right around that many years any how. They're wide mouth but slanted \_/ <----- kind of like that, only not as angled. I don't have a way to take a pic of one right now, dangit.

I think we're talking about two different products.

Definitely are! I've got plenty of the ones you are talking about... they are great for canning or freezing, and would certainly work well for creams, etc. The link I posted shows a picture of the ones I'm complaining about... they really are nearly unusable, and I've always wondered who designed them, and if they had ever canned or washed a dish in their life...

Summerthyme

 

[Martinhouse]

Friday morning I went to Walmart and they had TONS of cases of the little Anchor Hocking half-pint jars! I got eight cases plus eight extra boxes of lids.

They were the same price as on the website.

It's kind of sad that here in small town Arkansas, there is such a small section of the store devoted to canning. I think I'm the only one in my entire rural neighborhood that does any canning at all, except for a few older people who might make jelly occasionally.

 

[Martinhouse]

A canning question...

Since the new rings corrode so easily, I've decided to start removing them from the jars after I've canned something. I am wondering is there a certain length of time the rings should be left on the jars before they are removed? Overnight? one or two days? A week? ????? I plan to clean them well and maybe lightly oil them for storage, as I think I remember Summerthyme once mentioning.

If anyone knows, thanks much.