Things I learned

[Southern Gardener]

on canning yesterday.

1. NEVER turn your back on a pot of boiling pepper jelly. I did for just a split second and it boiled over on the stove leaving a HUGE sticky mess! I had to stop and clean the entire stove.

2. Forget trying to can several different things in one day! I started yesterday morning at 10am and had the kitchen cleaned at 7pm.

3. Always have a kettle boiling to add to your water bath can.

I did 8 jars of jalapeno peppery jelly, 9 jars of squash relish and 3 jars of salsa. I guess I'm still trying to get the groove of canning because this just does not seem like a lot for the entire day and my sister was helping me! The most time consuming parts were chopping the squash and onions - my food processor won't chop the pieces large enough - and waiting on the water bath to start boiling again. The smartest thing I did was put the jars in the oven to keep them warm. This weekend I'm doing only pepper jelly!

 

[journey11]

3. Always have a kettle boiling to add to your water bath can.

That's a great tip. Saves a lot of time standing around waiting!

 

[ducks4you]

on canning yesterday.

2. Forget trying to can several different things in one day! I started yesterday morning at 10am and had the kitchen cleaned at 7pm.

A few years ago when I got some great canning done, I learned about this one!! When I'm canning mass quantities of stuff that ladles in HOT, I get out my 2 big crock pots, put them on warm and prep the fruit/vegetables in those so that I can get an assembly line going. I also prep the cooling area. I put down my big wooden cutting boards on the counter or the table, (we don't usually eat at the rectangular kitchen table and it sits butted up against the wall,) to put the jars on to cool. As soon as I can handle them, I label my jar's lids ONLY. I got tired of cleaning off sticky labels. I'm considering printing my labels this year for the lids. I let everything cool overnight, then move them downstairs to the pantry.

You know, it's REALLY all about the preparation.

 

[lesa]

Ducks is right- all about the preparation! The first morning I tried canning (before work), I admit I actually shed a few tears!! Once you get the hang of it and your prep area- you'll really enjoy it. I love canning - it makes me feel like a squirrel gathering nuts for the winter! I love using my propane burner outside on the deck- so much better than getting the kitchen all steamy. Good luck!!

 

[Southern Gardener]

Ducks is right- all about the preparation! The first morning I tried canning (before work), I admit I actually shed a few tears!! Once you get the hang of it and your prep area- you'll really enjoy it. I love canning - it makes me feel like a squirrel gathering nuts for the winter! I love using my propane burner outside on the deck- so much better than getting the kitchen all steamy. Good luck!!

Well, I thought about setting up my propane burner out on the patio, but it's so hot outside and I have steps I'd have to go up and down and dogs to dodge (had to baby gate them in the living room) so I threw that idea out. Yes, I'll admit I didn't have my prep down pat! Going to give it another go this weekend.

 

[Southern Gardener]

on canning yesterday.

2. Forget trying to can several different things in one day! I started yesterday morning at 10am and had the kitchen cleaned at 7pm.

A few years ago when I got some great canning done, I learned about this one!! When I'm canning mass quantities of stuff that ladles in HOT, I get out my 2 big crock pots, put them on warm and prep the fruit/vegetables in those so that I can get an assembly line going. I also prep the cooling area. I put down my big wooden cutting boards on the counter or the table, (we don't usually eat at the rectangular kitchen table and it sits butted up against the wall,) to put the jars on to cool. As soon as I can handle them, I label my jar's lids ONLY. I got tired of cleaning off sticky labels. I'm considering printing my labels this year for the lids. I let everything cool overnight, then move them downstairs to the pantry.

You know, it's REALLY all about the preparation.

I wish I'd thought of the crock pots - I have two of them!

 

[ducks4you]

Happy to share ideas, Southern Gardener!!

 

[vfem]

1. NEVER turn your back on a pot of boiling pepper jelly. I did for just a split second and it boiled over on the stove leaving a HUGE sticky mess! I had to stop and clean the entire stove.

Yeah tell me about it! I caught my kitchen on fire around 2pm because I was trying to caramelize onions in oil for a jelly... and the oil caught fire. I barely salvaged a $50 Pan! ARGH!

P.s. - Ducks, you rock... I think I'm switching over to labeling the lids rather then getting out the 'goo-b-gone' to get those old labels off all the time.

 

[ducks4you]

Life is TOO SHORT for labels!!
(read that A N Y way your want! )

 

[lesa]

Yep, I agree. I was all about those cute labels, until it came time to get them off!! It is a sharpie from now on! I'll still use labels on gifts, just for the cuteness factor!