Food preserving/ canning

[SK617]

Anyone here into food preserving, 'canning' as our US cousins would say?

Quite fancy giving it a go, looking for some inspiration

 

[beeje25]

I make chutneys every this is the year first year I've had a go at making Jam and pickles are my next thing. I recommend looking for old books on preserves in car boots and charity shops.

 

[Lynton]

i like to preserve sloes in gin......... other than that no......... though the better half makes all kinds of crap, oops I mean, lovely jams and marmelades......

 

[photon]

I was hoping to use my steam juicer for "canning" in jars, US-style, but then read about botulism. Chutneys and jams are too sweet, acidic or salty to allow spoilage when correctly stored but canned ingredients would form a major part of a meal, so cannot be so strongly flavoured. You need to invest in the correct jars and replacement lids and a deep stockpot and rack if not using a proper canning pot or pressure-cooker. You need the higher temperature from a pressure-cooker if you're going to process animal protein. It's less risky, and with nutritional benefits, to use a freezer. A lactic acid fermentation (e.g. sauerkraut) has nutritional benefits and a low energy requirement for both processing and storage.

 

[Spoony]

When doing you own canning the 'botulinum cook' is essential so is sterilising the can and sealing to create a vacuum.

To many risks for my liking especially when you can buy a pre packed can a lot lot cheaper then you could produce it yourself for