Hi friends,,I am wanting to learn to can foods,,but the thing is all the info I am finding is about using a pressure cooker.For some strange reason pressure cookers scare the heck out of me.I have never had a incident with them,never owned one or even have a clue how to use them,,just the thought of all that pressure in one pot is freaky to me!LOL,,Weird I know!
I just have a few tomato plants out this year,next year plan on a bigger garden though.We live on a corner lot and the back yard is small.But when I find veggies on sale Id love to stock up and can to save money in the future.Is there a way to can food with out using a pressure cooker?
Donna, this video of home canning basics talks about both methods. The video maker seems quite happy to answer questions in the comments too.
http://www.youtube.com/watch?v=Ke-iE6rTWvw&feature=related
Thanks ladies!!The sisterhood of weirdness has begun!LOL.I will let ya know how things go when it comes time to start!
Thanks ladies!!The sisterhood of weirdness has begun!LOL.I will let ya know how things go when it comes time to start!
Do we have to make a secret sign? I can bring my invisible ink pen for the membership cards. :D Good luck Donna!
Thanks ladies!!The sisterhood of weirdness has begun!LOL.I will let ya know how things go when it comes time to start!
Do we have to make a secret sign? I can bring my invisible ink pen for the membership cards. :D Good luck Donna!
I ain't signing anything that I can't read. ;) But I know I qualify LOL.
Donna, what about pickling as well? I heard that was simpler.
I keep a single tub filled with sliced onion rings and sliced cucumbers in the fridge all summer long. Pack in as much as you can with about an inch and a half of headroom left and cover it all with white vinegar to within an inch of the brim. Leave it to soak preferably overnight at the minimum for the first batch and you'll have some crunchy, sharp tasting veggies for on the side of a green salad.
You just add more onions and cucumber as you use them up. The vinegar keeps them crispy and preserved. It's a great way to use up garden cucumbers that grow so fast. A vinegar based Italian dressing works too but costs more.





Yikes, I know it. I'm scared of them too, Donna! We can form our very own sisterhood of weirdness LOL.
I have never canned anything. I did think about it before and read up on the subject. You can get water bath canners, which would have been my choice.
Pressure canners are different from pressure cookers. I fancied trying that too and was shocked at how much the pressure canners were. It was hundreds of dollars and I remember reading that you shouldn't use a pressure cooker instead as that was dangerous. Something to do with the thickness of the metal casing or something.
This is an informative page I had bookmarked from back then.
http://www.canningpantry.com/canning-tomatoes.html
When you have only two pennies left in the world, buy a loaf of bread with one, and a rose with the other.