(Part 3) Top products from r/Canning

This isn't the type of thing you just Google and read on the Internet. There are entire degree programmes on Food Science necessary to do these sorts of things properly. Commercial canneries employ Food Scientists to ensure proper recipes and techniques are used to ensure safety and shelf life.

This of course doesn't mean you need to go out and get a Food Science degree yourself -- if you contract out the canning of your products to a cannery they should have one on staff, or if you decide to run your own operations you can always hire a freelance Food Science Consultant.

If you're just looking for some background details on Food Science, you can always get yourself a Food Science textbook. This one looks decent, but you may want to do some research as to what is best (I've never read a Food Science textbook, so can't recommend a specific title beyond what I find in a simple Amazon search). This should give you enough background to at the very least understand how complex Food Science can be, and why you need a Food Science Consultant if you plan on selling your goods commercially.

Best of luck!

Don’t peel! The peel adds extra fiber and a lovely rose color. You don’t need a food mill; I used an immersion blender last year but the peels disintegrate quite well. A food processor or even blender or mixer would work. Unless you like your applesauce chunky, though, I’d recommend a food mill. That thing has made my canning a dream.

Do dump the cores and seeds, those are bitter and there’s no point to try and save those or cook down before milling. I’ve found just using a standard slicer-corer makes quick work and preserves most of my apple. I also use softer apples with less waxy skins that break down better.

I haven’t found a peeler that has worked with my counter system. I’ve considered models for my stand mixer or that attach to my table but I can’t justify the cost myself since we like the skin and don’t eat apple pie that much.

Good luck!

Hello, :) they are Verones 8 oz canning jars that I bought back in May. They’re lovely. I got them off Amazon. Currently they’re out of stock. Hopefully they get some new ones :)

Mason Jars 8 OZ, VERONES Canning Jars Jelly Jars With Regular Lids, Ideal for Jam, Honey, Wedding Favors, Shower Favors, Baby Foods, 30 PACK https://www.amazon.com/dp/B07K4YQMG4/ref=cm_sw_r_cp_api_i_nXaxDbA019YN1

The Swissmar mandoline VicinSea mentioned I will also agree it's fantastic. I too have had mine for years and use it regularly. It will become one of your favorite kitchen tools because of it's many uses of making even cuts on things. Just be careful not to get your digits near the blade...unless you want your kitchen to look like a scene straight out of CSI. All unfortunate cooking accidents aside, on [Amazon] (http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?ie=UTF8&qid=1343246278&sr=8-1&keywords=swissmar+mandoline) has a bunch of reviews on it, and you can compare to others to find one that best meets your needs/price range.

If you want to spend big bucks, you can invest in a metal mandoline like this one which is professional grade.

edit: spelling

I don't know the answer re: density but I'll bet you'd find out more by researching why, as it says in the sidebar, the NCHFP and USDA have not approved any method for canning large amounts of fat (which pb would fall under). Canning fats is not for the faint of heart. I mean some people do so for lard and tallow. But picture pulling boiling jars of pure fat out of a giant bubbling pot of scalding water using canning tongs and you get the idea.. It can go so wrong if something tips, cracks etc.

Is preserving pb something you are trying to do? I suspect the heat and pressure required to safely do so at home would change the taste from what most people would enjoy. You could probably make a natural one with a longer fridge shelf life by taking the air out with one of these to slow down oxidization. The commercial producers use preservatives to achieve the same thing. But really, what makes the most sense is to use a jar sealer to take the oxygen out of your jars of nuts (so they don't go rancid on the shelf) and then make small batches of pb as you need it.

I've seen hot water bath recipes for canned boiled peanuts and for a nutella type spread but that's it.

This One

The link is to a "Weighted Gauge Pressure Canner". This is a better alternative to the "Dial Gauge Pressure Canner."

Weighted Gauge Canners are self-regulating--they do not need to be watched every second of operation. Dial gauge canners need to be watched closely every minute to prevent OVER-PRESSURIZATION.

Get good info from the USDA Guide to Canning Meat, Poultry and Fish

Good luck and Happy Canning!

For for a never-ever canner, I think Canning and Preserving For Dummies is probably the best. It gives pretty comprehensive reasons about how and why you do things. It doesn't assume you have any knowledge about canning or cooking beyond knowing what a boil, simmer, and saute is. The book has sections about fermenting and smoking as well -- but it's probably worth buying just for the canning.

I like Ball Blue Book too (its a classic), but it does assume the reader has some pre-existing knowledge -- or that the beginner will follow the directions explicitly without understanding the reason why.

Edit: Fix link

We use a Ball 21 quart on our glass top and it is fantastic. Fits about 7 quart jars (depending on wide-mouth / narrow-mouth). We love it. It was a bit pricey, but totally worth it to speed things up when canning big batches.

We also sprung for the stainless steel jar rack, since the standard ones always tend to rust at the welds after a couple of months of use.

I just discovered bacon jam last month. Game Changer. And We Sure Can! has an amazing sounding recipe for a chive blossom and sage jelly that I can't wait to try.

I've been on a pastrami quest as of late. One of the resources I've used is the book "Home Production of Quality Meats and Sausage". The book has an entire chapter on canning. I haven't tried it since I'm vacu-sealing and freezing what I don't immediately eat.

I can't copy and past the whole chapter, but I do strongly endorse the book.

You said you know the process, but for others interested...

• Cured Beef (in water using both regular salt and curing salt) is Corned Beef
  
• Corned Beef that's been Boiled is Cooked Corn Beef
  
• Corned Beef that's been Smoked and (optionally) Boiled is Pastrami
  

The shelving like this is very sturdy. It would definitely hold up to lots of jars.

I'm a little confused by your term "quick". I assume you mean this to refer to vinegar pickles properly canned, and not refrigerator pickles (which I usually refer to a quick pickles) that are not canned at all.

If you are talking about pickles canned in vinegar, we're still eating cucumber pickles from last July, and I've eaten a few batches of "yellow" cucumber pickles that were 2 years old. The flavor is best in the first six months for most of these pickles.

The fridge pickles last 1-3 weeks. Also delicious, and for certain things way better.

I read through several dozen books on canning when I got started. I don't think there are firm recommendations, but you should be able to tell if they have gone bad (spots, lids popped out, smells, etc.). My two favorite books are the Joy of Canning (available in quite a few libraries) and All About Canning.

1. No
   
   
2. Not the best procedure, I usually keep the Apple butter in the big pot it cooked in, filling the jars just before they go into the canner for less thermal loss and less thermal shock. And, no, don't stack the jars in the canner.
   
   
3. never seen any recipes for small jars, but I've got a special rack that's not divided, and holds more than the standard 7 jars when using 8oz, or smaller, jars.
   
   
4. Apple butter cooks down for a long time, peels shouldn't negatively effect the end product as long as you wash the apples well and follow canning cleanliness procedures.
   
   I've been processing mine in my Squeezo strainer for decades, before that, a manual food mill, peeling was not part of the process.
   
   Bonus timing; I'm canning Apple Butter today! ;)

You could get a separate gas burner that runs off a PB cylinder... Like this for example:

https://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ

If you're growing your own food, and maybe also keep poultry, then you really can't go without one of these anyway.

Blue Ribbon Preserves has a wide variety of recipes and if you follow her process exactly, you won't kill anybody. I do think she uses about twice as much sugar as you need on fruit jams and preserves though.

Edit:

The full kit needs the meat grinder:

KitchenAid FVSFGA Fruit & Vegetable Strainer Set with Food Grinder Attachment https://www.amazon.com/dp/B00004SGFJ/ref=cm_sw_r_taa_1s2uDb7TMNKY3

KitchenAid FVSP Fruit & Vegetable Strainer Parts Attachment https://www.amazon.com/dp/B00004SGFK/ref=cm_sw_r_taa_pq2uDbB4JTXCW

Links:

https://www.amazon.ca/gp/product/044901665X

https://www.amazon.ca/gp/product/0848746783

https://www.amazon.ca/gp/product/0143191314

Buy a turkey fryer.

Check out "Preserving by the Pint" https://www.amazon.com/Preserving-Pint-Seasonal-Canning-Spaces/dp/0762449683

Blue Ribbon Preserves has been my go-to since the beginning.

Calcium Chloride.

Its this kind of metal shelving.

Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine at Home

Mine is an older version of this.

Just did the yesterday with one of those wedge cutters that cuts the core out and makes 8 pieces. Maybe 20 minutes cook to soften, 10 minutes through the saucers. Wouldn't make sauce without it.

I've since switched to doing all my pickles through fermentation, but back when I was canning them I used "pickle crisp" (http://www.amazon.ca/gp/aw/d/B003IOEWL8) to stop them from being mushy. Can't remember what it's made of, but I do remember that it worked.

I recently bought this one, my first pressure canner. I've used it twice and so far I love it. No complaints.