I want to get started in canning...

jebuell

I'm going to start buying a Bountiful Basket every week now that I live in an area they serve which means I'll be getting WAY more fruits and veggies than my boyfriend and I are probably capable of eating.  So I wanted to get into canning so I can start canning stuff for gifts and whatnot.  Someone gave me a little kit last year that I haven't even looked at yet, so I have that but I was wondering if anyone had a canning blog, recipe site, or how-to guide you could guide me to?  I tried Google and there were too many results to wrap my brain around tonight!

WendyGR

I think I would trust the Ball canning site the most

http://www.freshpreserving.com/

they have TONS of info!

Another great site is http://www.canningacrossamerica.com/ 

aesthyerin

I second the Ball canning site. I just started myself and learned a lot from there. I also go here:

http://canningpantryforum.yuku.com/

They are really helpful and answered all my questions so far. Have fun!

EllBee10

I am in a similar boat.  I plan to join a CSA next year and want to learn how to do this also.  A friend referred me to the ball website too.  It does have a lot of good info and recipes. 

bikramgirl

I checked out a bunch of canning books from the local library and used them to learn the canning process.  One of the books was the Ball Canning book.  It was a super easy and fun process.  Good luck and have fun!!

uncannycanuck

I'll also throw out that if you have room in a freezer, some things are just better frozen than canned. You couldn't pay me to can, say, peas. Vegetables should also generally be pressure canned.

Pickles and jam are by far the easiest and least likely to kill you.

SuperGreen

We got the Ball Canning Kit (that's a water-bath canner) and Guide to Preserving.  The book gives step-by-step instruction on how to can anything, including water bath canning which is use for high-acid foods like fruits, jams, jellies, and pickles; and pressure canning for low-acid foods like vegetables and meat.  As far as which produce is best canned vs. frozen vs. dried, Mother Earth News has a great guide on newsstands right now that lists all that out called Guide to Growing and Preserving Your Own Food.  I can't seem to find it online, but I bought it at Whole Foods.

CutesBoots

I want to get the Ball Canning book.  So far, I've just done mine based on the USDA pamphlets that were handed down to me, published in the early 1900's!

I agree with whoever mentioned freezing most veggies, unless you have a pressure canner.  Tomatoes can go in a water bath canner, because they are really a fruit and the acid preserves them.  I think all other veggies need to go in a pressure canner unless you pickle them in vinegar.  You can add veggies to things like tomato sauce and salsa, but you need to follow the recipes carefully to get the acid balance right.

I've only canned tomatoes and pickles so far.  Keep us posted on your progress!

SuperGreen

CutesBoots:

I want to get the Ball Canning book.  So far, I've just done mine based on the USDA pamphlets that were handed down to me, published in the early 1900's!

CuteBoots, I would not use these pamphlets.  My research and the Ball canning book says recipes published years ago may not be safe.  Many types of tomatoes sit right on the fence between low and high acidity, and the Ball canning book says to add lemon juice to water-bath canned tomatoes to ensure they're acidic enough.  Botulism is one of the most potent nerotoxins on the planet, and not something I ever want to mess with.  If you're canning tomatoes, I would get an updated guide ASAP.

jebuell

I just got This Kit.  I found it on sale at TJ Maxx for $10.    I saw "Ball" on the box and figured since it seems to be a favorite amongst canners it would be worth it.  I'm excited to get canning!  I pick up my first Bountiful Baskets basket this weekend and I got 4 Kilos of Mangoes with it.  I expect lots of Mangoe jams in the future. 

spiritenergy

My blog has lots of canning recipes with more to come under the preserving tag.  Also, check out the Blue Book Guide to Preserving.