Im So Excited !! Im Getting a Canner !!!!!!!!!!

This topic contains 49 replies, has 15 voices, and was last updated by mudhen 6 years, 3 months ago.

Viewing 15 posts - 1 through 15 (of 50 total)

1 2 … 4 →

Author

Posts
November 21, 2010 at 5:10 pm #253746

Melissa
Member

I know i haven’t been here in a while but as most of you know that RL is more of a priority than that of an online one ……. But…

Today i purchased my Presto Canner and it was a steal AU$119 that was with postage i wont get it until early December but i am excited that i will be able to start preserving our gardens bounty and also some of the meat that we go out and get like goat. I know that there are quite a few of you that have Canners so i would really appreciate any hits and misses that you have had also the best things to “can” and all your successes

TIA

Melissa:)

November 21, 2010 at 6:24 pm #483000

smiffy
Member

Melissa

Where did you get it from ? have not seen them that cheap……I want one at that price.

November 21, 2010 at 8:11 pm #483001

barefoot_misty
Member

I would also like to know where you got that from?

November 21, 2010 at 10:15 pm #483002

Melissa
Member

i ordered the 23qrt one from AMAZON.COM and i took the longest postage method and it was $29.90

November 21, 2010 at 11:21 pm #483003

smiffy
Member

I just ordered mine too…$117.00…whoo hoo

comes 5th december…looks like we will be learning canning together.

Hope i don’t blow up the kitchen , lol

November 21, 2010 at 11:59 pm #483004

Melissa
Member

wow the exchange rate dropped in 6 hours lol im thinking that sounds good i have been looking for canning books on amazon also

November 22, 2010 at 8:09 am #483005

smiffy
Member

I have been looking at recipes on the internet also. I have a question about jars , has any body used Fowler Vocola jars in the canner ? I know they recommend mason jars .

November 22, 2010 at 10:39 am #483006

Melissa
Member

Amazon wont mail the mason ball jars to Australia but i have a friend over there who has got them for me and will mail them to me next week so if you know someone in the US getthem to have them shipped to them then you its still pretty cheap doing it that way

November 22, 2010 at 3:12 pm #483007

Lady Bee
Keymaster

I’ve got an All American canner and I use Fowlers Vacola jars. I don’t have any others. My canner is big enough for a double layer and provided I space the clips right, the rack and second layer has no trouble balancing.

Welcome to the world of Canning, Melissa and Smiffy. You’ll find it very liberating. One of the things I’ve done is made jars of bolognese sauce, chilli con carne and also a beef stew. On those nights when I can’t be bothered cooking from scratch, it’s wonderful to be able to open a jar and still have home cooked food; also you know every ingredient that went in to it.

Have fun!

November 22, 2010 at 3:43 pm #483008

smiffy
Member

Thats exactly what i want to do is have meals for when i don’t feel like cooking …

Do you cook the Bolognaise sauce before you can it or does the canning cook it .

November 22, 2010 at 3:46 pm #483009

Melissa
Member

WOW An All American i just couldn’t afford one of them but i am hoping the the Presto will be good enough? so seeing your the expert Barb maybe you can start a hints tips tricks and canning recipes section that will be most valuable 🙂

November 22, 2010 at 3:55 pm #483010

Melissa
Member

WOW an All American Canner i just couldn’t afford one of them but im sure my Presto will do the job…..

So Barb seeing you are the expert canner you might like to start a canning tutorial thread with all your hits misses recipes and other sage advice you have regarding canning

November 22, 2010 at 4:39 pm #483011

redhen2
Member

you need to cook it first. i bought a canner last year and i still haven’t used it in anger. you can get balls blue book of preserving (or similar) and that has lots of recipes of all kinds in it.

good luck.

k

November 22, 2010 at 4:53 pm #483012

Lady Bee
Keymaster

The recipe I use for bolognaise sauce is pre-cooked, but the stew one everything is raw. I think with the bolognaise sauce you’d have to brown the meat at least, otherwise it would sort of form a lump.

A site that I’ve found very useful is this: National Centre for Home Food Preservation I’ve downloaded the book and printed it off so that I’ve always got a copy handy without having to log on to get it.

Oh, the bolognaise sauce recipe comes from “Food Preserving at Home” by John Gross and the stew recipe is from the instruction and recipe book that came with my canner.

November 22, 2010 at 5:02 pm #483013

Lady Bee
Keymaster

Melissa post=296267 wrote:

So Barb seeing you are the expert canner

Ha ha. I’m no expert, Melissa. Only had it since February – was my birthday pressie from my beloved. I haven’t done anything more adventurous than tried and tested canning recipes. Still very much a learner.
Author

Posts