Never canned before...

[Gonzo & The Peeps]

I just bought a 23 qt pressure canner and the ball blue book... Since I've never canned before, should I start with a pressure canner? Can I can my own soups and spagatti sauces? Both have meat in them. I just don't want to make any mistakes. Any suggestions?

 

[gettinaclue]

 

[freemotion]

I started canning with the same canner, and pressure canned hundreds of jars of food before I made my first batch of water-bath canned jam!

I can soups, stews, meat chunks, broth, cream of mushroom soup, spaghetti sauce, pizza sauce, 365 pints of catfood a year, chili, meatloaf, baked beans, plain black beans, ham/bean soup, etc. All are pressure canned. Go for it!

 

[freemotion]

Oh, suggestions.....do up a batch of plain black beans to practice on....they are about a dollar a pound, so if you make a mistake, it is not expensive. The plain beans can go into other recipes, can be mashed for bean paste or refried beans, or can be made into a marvelous chocolate black bean cake, I kid you not, it is delicious, and one pint of beans will make one cake. http://www.sufficientself.com/forum/viewtopic.php?id=4747&p=1

 

[noobiechickenlady]

What free said, plus: Either way! Start with what makes you comfy or jump right in.

If you have a fear of pressure canning, you might want jump right in & get over that fear. Then move on to the "easier" water bath canning. I put that in quotes because the only differences are the water level in the canner & you don't have to watch the gauge.

On the other hand, if you need some success to boost your confidence enough to use the pressure canner, then start with water bath. Tomato sauce is the easiest thing out there, IMO. Just make up your normal tomato-only sauce recipe, add a little lemon juice to each jar & water bath those puppies.

The only big tip I have is to gauge your timing based on the item in your sauce/dish that requires the most amount of time. In your meat containing recipes, pressure can it for the amount of time for the meat. That amount of time will take care of the other ingredients. If its a veggie only dish, find out which veggie requires the longest time & can it for that long.

 

[Kim_NC]

Good for you! And go for it! I like the suggestion to go with something less expensive (like beans) for a first time. So yeah, if you mess up it won't be an expensive mistake.

You will love having a pantry full of your own chemical free, preservative free goodies! We rarely buy any commercially canned veggies or fruit, sauce, jams, pickles, etc.

Keep us posted...and ask more questions when needed!

 

[mandieg4]

The only advice I have is to be careful, canning can be very addictive!

 

[old fashioned]

The only advice I have is to be careful, canning can be very addictive!

YEAH!!!

 

[hoosier]

Congratulations on your new purchase. Relax, you will be fine!

 

[FarmerDenise]

The only advice I have is to be careful, canning can be very addictive!

YEAH!!!

Oh yeah! It is just sooo satisfying to eat your own home canned real food! Makes it worth slaving over in a hot and humid kitchen in the summer!!
And then looking at the cupboard filled with those beautifull jars....

Soon you'll be like the rest of us. Anyone who slows down in front of your house, gets dragged inside, you open the cupboard and say: "How is that for beauty, what do you think. Isn't it just the greatest thing you've ever seen?" and the victim will not be released until they murmer the appreciation that your well stocked canning shelves deserve. As you force a jar of that delectable home canned product on your victim you slowly open the door and let them escape, shouting:" let me know what you think, I have more if you like it!"