tambo said:
I just tried canning again after about 15 yrs.I never did alot anyway but my mother was here then to help with questions.After it was all said and done and I had time to think about it,I made it alot harder than it should have been.
My question is how do you organize your lids,jars, pans and canner to make it go easier?
I read on here how people can their leftovers right after supper.It would take me half the day to get ready.
I used the water bath method.
Tambo
thank you everyone for mentioning the usda guidelines, i have had great luck talking to extension agents for canning
what im really getting at is the turkey cooker thing for canning,
these work great !!!
when i can pickles or tomatoes( i grow heirlooms only, so no worry about the lower acid types) i usually do the water bath outside , it works well , and doesnt heat the house up , however, i do have one caveat, make sure the jars have cooled before bringing them inside, i had some crack when canned outside, and then brought into the AC cool house !
good luck , and safe canning, the Ball book is cheap , and has great recipes !
, they keep you current with all safety practices,
i have jack o lantern jelly recipe which is from an old book , that i use every year, i brought it to the extension agent, and she says its still fine, it makes a great marmalade out of punkins and concentrate oj, so the acid is still high , i would post it, but then i would have to go and find the book .... dunno where it is right now ....