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Post by CajunMom on Wed Jul 01, 2009 6:27 pm

Hi!

I just wanted to share a couple of things I learned this year in canning. We have canned on a little before. Made a couple of preserves and one time, we canned tomatoes. This year we canned 40? quarts of dill pickles, 12 quarts of Bread and Butter pickles, 4 quarts of tomatoe juice, 20? jars of whole tomatoes, 40? strawberry preserves, and 12 pints of dried shrimp. We also blanched and froze green beans and corn. We are excited as we have never done anything to this amount before.

Have some meals prepared in the freezer. You are usually too tired or running behind to cook.

Keep your jars hot. I lost a jar a pickles in the processing pot. Very disappointing.

Small batches work well especially with tomatoes. You have to process them for 45 minutes. Watch your time.

ICE! Have plenty of ice! You are always blanching or chilling and you need plenty of ice. Fill some pop or wate bottles with water or crack some ice trays into zip-loc bags. You never can have too much ice and you always need more than you think.

Hope this helps some and I would love to hear helpful hints from others.

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Post by Sonshine on Thu Jul 02, 2009 12:05 pm

Wonderful tips. Thanks for sharing. We just canned some chicken vegetable soup. It's so good to can foods you raised.

_________________
Sonshine
He who cultivates his land will have plenty of food,
but from idle pursuits a man has his fill of poverty
Proverbs 28:19[b]
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Post by Mrs. Homesteader on Thu Jul 02, 2009 10:26 pm

Good tips. Thanks.
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