Intro and QOTW

[Guest guest]

Hi! My name is Stef and I live on Vancouver Island in BC, Canada. I am new to

this group and after lurking for a couple of days, I thought that I would jump

in. I am an ovo/lacto vegetarian but hope to become vegan in the near future.

I'm not one of those people that does well with just jumping into things so I

tend to take my time. I have been vegetarian for about 2 1/2 years now and I

have not regretted it in the least. Oh...and just for fun, I get up between 5

and 5:30 every morning. My family thinks I'm crazy.

I've noticed that the subject of canning came up in the last couple of days. I

just finished canning 10lbs of pickled beets on Sunday. We missed out on the

dill pickles this year but we usually do those too. I can mostly things with

high acid, like pickles, tomatoes etc., because that way I can use the hot water

bath method. I don't want to have to go out and buy a pressure cooker. For the

person who was concerned about jars exploding, I don't know anyone that that has

ever happened to and TBH, I have loads of fears, but that was never one of them.

Then again, nowadays, canning jars are so improved. So, I would say to you, " Go

for it! " You will probably have loads of fun. My suggestion though is to not

over-do it the first couple of times. Canning can be tedious and time comsuming

and you wouldn't want to end up disliking it because of trying to do too much at

one time, to start off.

Thanks for letting me join!

Stef

 

 

 

 

Argue not with dragons, for thou art crunchy and go well with brie.

 

 

Find your next car at Canada Autos

 

 

[Guest guest]

> For the person who was concerned about jars exploding, I don't know

> anyone that that has ever happened to and TBH, I have loads of fears,

> but that was never one of them. Then again, nowadays, canning jars are

> so improved. So, I would say to you, " Go for it! " You will probably

> have loads of fun.

 

One thing to be sure of, is to always check the rims of the jars to be

sure they are not cracked, chipped or otherwise imperfect - my mom

says that's one reason some jars, uh, are unhappy? Also be sure to

run the bubble wand around after the food is in to get out all the air

bubbles.

 

(My mom, with us kids helping as were able, canned many, many bushels

of tomatoes and jars of jam, and jars of beans, pickles etc - there

were ten of us kids, and always foster kids around, and it was the

only way to afford to feed us all!)

[Guest guest]

Hi Stef. Warm welcome to the group and thanks for the introduction.

 

I'll have to give it a go as soon as I have the equipment for it (and the

proper recipes). I wouldn't mind taking the WHOLE WEEKEND canning so long as

I knew it would turn out to taste well on down the line.

 

I'll have to get over the explosions or cracking bits, lol. I'll make sure

not to get any " unhappy " jars that Amy's Mother mentioned.

 

Amy, I've never heard of canning beans before? Are they canned in the same

type of solution as pickled things are canned in?

 

Susie, I'm not a huge vinegar (or I should say straight vinegar flavor) fan

either but that hot sauce still sounds interesting to me. I know what ya

mean though, some sauces can be a bit too tart.

 

I'd love to pickle up some jalps and other pepper. Ooooh banana peppers are

really good. That would be wonderful. Drop in some onion and carrot slices

too.

 

" Argue not with dragons, for thou art crunchy and go well with brie. "

 

I like that quote - too funny.

 

 

 

On 10/4/05, steff davidson wrote:

>

>

> I've noticed that the subject of canning came up in the last couple of

> days. I just finished canning 10lbs of pickled beets on Sunday. We missed

> out on the dill pickles this year but we usually do those too. I can mostly

> things with high acid, like pickles, tomatoes etc., because that way I can

> use the hot water bath method. I don't want to have to go out and buy a

> pressure cooker. For the person who was concerned about jars exploding, I

> don't know anyone that that has ever happened to and TBH, I have loads of

> fears, but that was never one of them. Then again, nowadays, canning jars

> are so improved. So, I would say to you, " Go for it! " You will probably have

> loads of fun. My suggestion though is to not over-do it the first couple of

> times. Canning can be tedious and time comsuming and you wouldn't want to

> end up disliking it because of trying to do too much at one time, to start

> off.

> Thanks for letting me join!

> Stef

>

>

>

>

> Argue not with dragons, for thou art crunchy and go well with brie.

>

>

 

 

 

[Guest guest]

> Amy, I've never heard of canning beans before? Are they canned in

> the same type of solution as pickled things are canned in?

 

No, I think they were just canned in water. I know they just tasted

like green beans when we ate them in the winter!