Canning Books

[charmed one]

Thanks everyone! Great info. Cookbooks are becoming outdated with the internet. It seems there are lots of great online sources for recipes that are totally free, and I hadn't really thought about the possibility of canning stuff I normally make. How do you know how long to process things like that? Is it just a matter of experience?

You need to look at your ingredients and which ever takes the longest to process if you were processing it on it's own, that's how long to process everything as a whole. Did that make any sense? Lol!

 

[patandchickens]

It usually has to do with how thick the product is (thicker foods, like chili, require longer pressurecanning times than thin things like chicken broth, because you have to make real sure the heat has penetrated all the way thru). To some extent also whether there is raw meat in it.

IMO it is quite reasonable to look at a canning book and find a recipe that is more or less similar-ish to the one you want to do -- maybe with differerent veggies or different spicing, but the same general type food and general consistency, you know? -- and go with the time recommendations for that.

Pat

 

[Farmfresh]

Charmed one!

 

[charmed one]

Charmed one!

Thanks! :bun