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Canning Pots and Home Canning Supplies Canning and Preserving
Courtesy of perpetual plum The well-equipped kitchen should be stocked with essential home Canning Supplies. Look for good quality home canning supplies so the pots hold up year after year. It may cost more to begin with, however you will never need to replace your pressure canner if you get a good one, and your water bath canning pots will likely hold up year after year if you keep them dry and rust free. In the long run, your initial investment will pay off in quality preserved food. Shop for a quality stainless steel Water Bath Canner for preserving High Acid Foods, and an aluminum pressure canner for low acid foods like Green Beans , asparagus, meats and fish to name a few. These two canning pots will cover all your home canning needs. Most pressure canners have a dial gauge which you need to check the accuracy of each year. You can take the ggauge to your local university extension for the check. If you have a weighted canner you are off the hook for this little chore. In these large pressure cookers, you can prepare all kinds of vegetables, Tuna and Meats, anything that you can put in a jar and process under intense heat. These are low acid foods, which must be processed in a pressure canner. High acid foods are berries, jellies, and jams. Tomatoes can be safely canned using the water bath method, however they are borderline on the ph scale and benefit from adding a tablespoon of lemon juice for added acidity and food saftey.
Courtesy of DK 10
Courtesy of Shutterfool Not only are Tomatoes the number one garden vegetable grown, they are also at the top of the canning and preserving list for home gardeners and canners. The following recipe is for everyone's favorite veggie to can; tomatoes!
Courtesy of Chiot's Run Acidic vegetables such as tomatoes as well as fruits can be safely canned using the boiling water bath method. Tomatoes should be allowed to ripen on the vine before Canning and Preservingin canning pots. Wash tomatoes, scald in boiling water for half of a minute. Plunge into cold water, peel, core, and cut if desired. You can leave the tomatoes whole, coarsely chopped or diced for a crushed tomato product. Great for making spaghetti sauce! Pack into sterilized jars. Fill to within ½ inch of the top with tomato juice. Add one teaspoon salt and one tablespoon lemon juice to each quart jar. Adjust lids. Process in water bath for 20 minutes. For canning and preserving tomatoes for spaghetti sauce and tomato based dinners, proceed as above. Pack the whole tomatoes into hot, wide mouth jars. Fill with tomato juice to within a half inch of the top of the jar. Wipe the jar rims with a clean damp dishtowel and place the lids and rings securely. Set canning jars in your water bath canner filled with boiling water. Avoid overcrowding the jars. Add enough boiling water to cover the jars. At least one gallon of water per quart jar should be used in the canning pots. Place lid on pot. After processing, remove from heat. Take them out carefully using jar tongs. Cool jars upright overnight. Check for proper seal by doing the "bounce test", that is, press your finger on the top of the lids. If they don't yield, they are properly sealed. Label with some pretty jar labels, they are super cheap online but make your canning experience that much more special, especially if you are giving your home canned foods as gifts. Happy canning! Family Security through Frugal Living from Canning Pots
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