What is this thread all about?
Just a place for general discussion. A place to unload whats on your mind and talk about anything - personal, health, help needed, achievements, daily highs and daily lows, theories, predictions and what have you.
Does not need to be Q related.
Labor Day is NEXT WEEK, my fondest childhood memories are of Labor Days. The lakes are warm enough to float in until dusk, the nights are cool enough for a friendly campfire. When's the last time you watched the sun set from an inner tube?
Now that I'm older, Labor Day is more for canning, and I'm pretty good at it now.
As in canning vegetables? This is something I’m interested in....any tips?
I never liked waterbath canning very much, so I pressure can. I think it's actually much easier because you don't need everything to be boiling hot and you can use meat, beans, fish, potatoes and make real MEALS in a jar! The things I grow in the yard end up in the jars too, of course. You can be very creative with soup & sauces. No noodles & rice allowed, but who cares? They're already shelf stable.
My tip would be: 7 quarts needs 2 gallons of food, and 7 pints needs 1 gallon of food. This is quite a bit more than people feel they'll need for a batch but the jars must be packed to the neck, so plan for it. Meat cooked shrinks down, and beans soaked swell up, so they should be put in jars with their "final" form in mind. Canning is really very fun and satisfying! Best wishes to you!
Thanks so much! I was going to start with potatoes. What brand pressure canner do you use?
Potatoes is a great choice for practicing. Not expensive if you screw it up (you won't lol). They can be peeled & diced the evening before and kept under water in a bucket overnight if necessary. No need to refrigerate for that. Use fresh water in the jars of course. NEVER add vinegar in the canner water, as some videos recommend -- it makes the jar bands rust. Nasty!
I have a Presto 23 qt, which allows for double decker pints. About eight years ago, it cost around $100. I hear a faint hiss this year, so I'll need to buy a new rubber gasket for its lid, as the original has dried and shrank over time. It still works, but I have to keep the heat up higher than if the gasket were in perfect shape.