Comments on Greenish Thumb: Just because I can(ned) doesn't mean I will again

Congratulations on attempting canning! Next time ...

2009-08-29T21:26:50.416-04:00

Congratulations on attempting canning! Next time you'll be more confident. Where did you get those adorable little jars??? I'd love to find some like that for my jalepeno jelly.

Stephanie - I cannot imagine how egg and coconut w...

2009-08-28T21:50:38.565-04:00

Stephanie - I cannot imagine how egg and coconut would go together! That's something I'll have to try!

Julie - thanks for the tip! It's the Ball Complete book that has put the fear in me.

Teresa - Maybe I'll attempt this again and let you know how it goes. I really don't want to discourage you!

You asked how you'd know if something carried ...

2009-08-28T20:12:00.613-04:00

You asked how you'd know if something carried botulism spores or might be otherwise spoiled... my best answer is that if anything at all appears 'off' about the food, toss it out. If the color isn't right, if the smell is off, if there's discolored food on the lid of the jar when you open it, don't eat it. Always better safe than sorry.

Do you have a Ball Blue Book of Canning? If not, get one- they're about five bucks at most big box stores with the canning stuff. It's chock-full of recipes and also has a great Q&A section and covers tons of basics. I swear by it. :o)

Thanks for the meme award! Looks like fun :-)

Hello Wendy, I have not tried canning before. But ...

2009-08-28T00:08:59.094-04:00

Hello Wendy, I have not tried canning before. But for two hours or so, I think you did a good job! This is about the same amount of time if ever do 'kaya' (egg and coconut jam). Tired after that but the result is rewarding... made some wholesome home cooked food! Happy cooking!

You have convinced me that everything I ever belie...

2009-08-27T23:05:27.768-04:00

You have convinced me that everything I ever believed about canning is true. Thanks for saving me tons of frustration. I enjoyed reading your post and most definitely had a good laugh. Thanks

Thanks Julie for all these answers!!! That's ...

2009-08-27T18:45:34.734-04:00

Thanks Julie for all these answers!!! That's really helpful! I just talked to my friend who also would can hundreds every summer when she tended her farm. She invited me to watch her and I do think that would be helpful. So I just wonder how you would know if your food was tainted with botulism? Would it smell or look different?

Lynn, I was just dying to have a glass of wine, but the last time I drank while preparing dinner, my dinner guests were served majorly undercooked chicken. I had lost all sense! I was more than annoyed that I had to spend almost an hour chopping tomatoes - and tempting bottle of wine I refused to drink until after the whole process did not help!

Autumn Belle - I think I would like to try pickled mangoes - do you mean like the ones served with Indian food? The spicy ones? I've yet to try it, but just might this weekend!

Bangchik - that's so cool for the MeMe award! Thanks so much!!!! :)

Hi Wendy... I am passing you the Meme Award. If yo...

2009-08-27T12:15:55.581-04:00

Hi Wendy... I am passing you the Meme Award. If you already have it, you can always have another one, why not..... haha. Check out my latest post! ~ bangchik.

I have never canned anything yet. Unless if you co...

2009-08-27T11:06:42.091-04:00

I have never canned anything yet. Unless if you consider making pickled mangoes and papaya canning too. I can't help thinking of your jar of bruschetta. It looks very delicious.

So did the white wine go into the cook or the reci...

2009-08-27T07:00:53.436-04:00

So did the white wine go into the cook or the recipe...teehee! Love the way you chronicle-lized the evening! End result looks great, Wendy! :)

* Does a concave seal mean there's nothing to ...

2009-08-27T00:09:29.850-04:00

* Does a concave seal mean there's nothing to worry about with regards to the seal? Ever?
>>Push on the lid. Is it solid, doesn't pop up? It'll be good for a long time. Ever? No... but at least a year or two.

* Is it ok to see very tiny air bubbles near the top of the jar?

>> Should be fine, as long as you got a good seal.

* Is it possible to deviate ever so slightly from the recipe - for instance, by using fresh instead of dried herbs?

>>They say you shouldn't with tomatoes. Tomatoes cause botulism more easily than any other canned fruit. Always stick with tomato recipes - but know that there are TONS of recipes out there.

* Can I stack jars in a canner?

>>No! Each jar should be covered by 1" of boiling water for the entire processing time. If the water is not boiling, the timer should not be ticking away. Invest in a "real" canning jar and rack. They are worth it.

* How can I chop tomatoes more efficiently!?

>>Buy a chopper. And teach your kids how to peel fruit.

* Should I buy a canner?

>>Definitely. My first canning experience (salsa) had me in tears. Now I can 100+ jars per summer, no tears needed.

* Will I ever gain confidence using the jar lifter?

>>Practice, practice, practice!

* Is my fear that glass will explode into a million shards all over my kitchen warranted?

>>No... not with boiling water canning. With pressure canning, maybe. It would be hard to cause an explosion with boiling water, though jars to break/crack occasionally it's not a dangerous thing - just messy.

* Was I justified in screaming at my child, and later my husband, when they got too close to the jars right after I JUST said, "Don't touch the jars for 24 hours or you'll mess up the seal and all my hard work will be for nothing!"?

>>I have a hard time holding myself back from poking the tops on my jars as soon as they come out of the canner. Sometimes they don't pop back up, which means I actually made them seal. It's fun. We haven't died from food poisoning yet, so I don't think it's much of a problem.

===

Don't give up! Try something easier next time! All that chopping and mixing and everything just adds to the overwhelming aspect of it. Try something easy like canned tomatoes or tomato sauce. Eventually you work out a system where everything goes smoothly and painlessly. And maybe, just maybe, think about starting before 8:00 pm. :o) Do you know someone who cans? Ask them to come over and do it with you once - it can be a huge help.

Happy Canning!