Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


[/td][/tr][/table]
Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» Today's Harvest
by Roseinarosecity Today at 12:26 am

» New England Nov 2017
by Scorpio Rising Yesterday at 9:03 pm

» Birds of the Garden
by Scorpio Rising Yesterday at 9:01 pm

» Happy Thanksgiving All!
by Scorpio Rising Yesterday at 8:51 pm

» Northern California & Coastal Valleys - What are you doing this month?
by sanderson Yesterday at 5:30 pm

» Holy snow Batman!
by trolleydriver Yesterday at 3:44 pm

» Happy Birthday!!
by sanderson Yesterday at 12:33 pm

» Microgreens Gardening
by AtlantaMarie Yesterday at 11:55 am

» My new compost heap
by AtlantaMarie Yesterday at 8:20 am

» 2017: First full year of SFGing in ND
by Robbomb116 11/21/2017, 11:55 am

» Alternative cover to straw for overwintering strawberries.
by BeetlesPerSqFt 11/21/2017, 9:38 am

» First Frost!
by brianj555 11/20/2017, 3:27 pm

» Senseless Banter...
by BeetlesPerSqFt 11/20/2017, 11:29 am

» How Many Square Feet Do You Have?
by BeetlesPerSqFt 11/20/2017, 8:56 am

» What are you eating from your garden today?
by countrynaturals 11/19/2017, 1:16 pm

» The Winter Journey and greenhouse plastic
by BeetlesPerSqFt 11/19/2017, 11:14 am

» Tomato Questions
by brianj555 11/19/2017, 11:07 am

» N&C Midwest; November Already? 2017
by Scorpio Rising 11/18/2017, 7:34 pm

» BOOK GIVEAWAY #5 - ENDS 11/17/17
by brianj555 11/18/2017, 4:12 pm

» What I learned this year
by countrynaturals 11/18/2017, 1:45 pm

» How's the Weather Where You're At?
by trolleydriver 11/18/2017, 9:26 am

» First Tromboncino female flower
by countrynaturals 11/17/2017, 5:51 pm

» Third Year SFG in Canada
by trolleydriver 11/17/2017, 1:59 pm

» Free lunaria seeds
by hammock gal 11/17/2017, 10:12 am

» Plastic containers / trash cans?
by sanderson 11/16/2017, 10:33 pm

» Mels book
by Scorpio Rising 11/16/2017, 7:04 pm

» Mid-Atl - Nov 2017 - Warming Up AGAIN?
by sanderson 11/16/2017, 4:17 pm

» 2017 SFG in Brooks, Ga
by Turan 11/15/2017, 4:59 pm

» Goodbye to my SFG Raised Beds
by Turan 11/15/2017, 4:41 pm

» Pickle recipes
by sanderson 11/15/2017, 4:12 am

Google

Search SFG Forum

Canning experts please - I need some advice

Page 2 of 2 Previous  1, 2

View previous topic View next topic Go down

Re: Canning experts please - I need some advice

Post  DorothyG on 10/28/2017, 10:56 pm

Sanderson, usually when the recipe calls for a number other than 5, 10, 15 it is for the canners with the dial type gauge instead of the weight.  Like this picture shows both the gauge and the weight.  Hope this helps.
 http://www.healthycanning.com/pressure-canners-dial-gauge-or-weighted-gauge
avatar
DorothyG

Female Posts : 36
Join date : 2014-02-24
Location : Zone 5A, central, MO

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  AtlantaMarie on 10/28/2017, 11:35 pm

@sanderson wrote:I'm ready to can my frozen summer tomatoes. I have used the water bath with success in 2015 but I haven't tried out the pressure canning part until just now. Right now I'm just getting to know it using just water, no jars. The Pressure Regulator is 15 psi but the recipes that came with it call for 11 psi. I have to turn the gas flames almost to off to get it down to 11 psi. Is this normal? That is, the have to turn the burner way, way down?

Yes, that's pretty normal, Sanderson. I start off heating on high then as I get towards my 11 lbs, I start turning down the heat. (Electric) By the time I'm finished, I'm in the medium-low range.
avatar
AtlantaMarie

Certified SFG Instructor

Female Posts : 4335
Join date : 2014-03-18
Age : 54
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Canning experts please - I need some advice

Post  sanderson on 10/29/2017, 12:05 am

Thank you, Marie. I forgot you were out of town. Very Happy I weighed 4 1-gallon bags at 14.5 lbs. There are 2 more bags I can't get to. Shocked

____________________________

Find more about Weather in Fresno, CA
Click for weather forecast
avatar
sanderson

Forum Moderator Certified SFG Teacher

Female Posts : 14948
Join date : 2013-04-21
Age : 69
Location : Fresno CA Zone 8-9

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  brianj555 on 10/29/2017, 1:21 pm

How do you keep pickles and peppers from becoming mushy in a water bath?  I can make refrigerator pickles and peppers and keep them wonderfully crunchy, but every time I put them in the water bath for 20 minutes , they are basically inedible due to being so mushy. 
Should I drop the water bath time down to 10 or even 5 minutes?
I have tried simply boiling the brine and pouring it in very hot in hopes that I could get a good seal, but that is hit or miss . ( more miss than hit )
avatar
brianj555

Male Posts : 318
Join date : 2017-08-22
Location : Zone 9 - Mississippi

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  AtlantaMarie on 10/30/2017, 9:33 am

There is a product called Mrs. Wages Pickle Crisp. I've heard many good results with that. Also, putting them in ice water for a half hour or so before canning.

You do NOT want to cut down on the processing time. That opens you up to all sorts of nasty things... Less so since it's a pickling process, but is it worth the risk of food poisoning?

Remind me if I don't get back to you on this. I'm not a pickler myself, but I've got lots of research material here. Let me see what I can find... May take a couple of days, so pm me...
avatar
AtlantaMarie

Certified SFG Instructor

Female Posts : 4335
Join date : 2014-03-18
Age : 54
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Pickles a Mush

Post  littlejo on 10/30/2017, 10:03 am

What kind of a recipe are you using? I've never seen a recipe for pickles call for this much time.

You can buy some stuff called "pickle crisp" which should keep them crisp, unless you've cooked for too long.

I use Mrs Wages mix, and this turns out well every time.

Rule of thumb: if the pickles--cukes, peppers--zucchini,etc are raw, then process for at least 10 minutes. This gives the water bath canner time to kill off the germs that may have been on the veggies. I do 10 minutes for all.

Do not put jars in canner, then get the water hot! I've seen this on the net. This will cook for too long.
I use a jar lifter, which is very helpful in getting jars in and out of hot water.

Also, do not leave the jars in the water, after they are thru processing. (A couple minutes to let it stop boiling is ok)  use a jar lifter to get  them  out of there. I've seen this too. Supposedly keeps pickles under juice. Oh well.

I really think cooking too long is the problem.

Jo
avatar
littlejo

Female Posts : 1541
Join date : 2011-05-04
Age : 64
Location : Cottageville SC 8b

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  sanderson on 11/2/2017, 8:10 am

Does anyone else have this problem with discoloration of the canner?  Mine is aluminum and after using it as a pressure canner, it really turned dark.

____________________________

Find more about Weather in Fresno, CA
Click for weather forecast
avatar
sanderson

Forum Moderator Certified SFG Teacher

Female Posts : 14948
Join date : 2013-04-21
Age : 69
Location : Fresno CA Zone 8-9

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  littlejo on 11/2/2017, 9:45 am

The color change is normal and won't affect food. If this bothers you, it did me at first, take some white vineagar, maybe a cup, and fill canner up to dark level with water. Either boil the h___ out of it, or if it doesn;t work too well you'll  have to add some pressure to get the coloring off. Or just learn to ignore it. Doing this after each canning season is a pain, and I don't know if using distilled water would help, but that would be a pain also.
Jo
avatar
littlejo

Female Posts : 1541
Join date : 2011-05-04
Age : 64
Location : Cottageville SC 8b

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  plantoid on 11/2/2017, 10:34 am

My All American canner booklet advises that the discolouration of the aluminium pan is harmless


 It can be removed by boiling a table spoon of vinegar per quart of water used  to fill the pan above the discolouration or  two level table spoons of cream of tartar  per quart of water .

 Or
By scrubbing it away with an aluminium food grade metal cleaner .
Or
A soap impregnated steel wool pan scrubber.

Don't leave the cleaning solution in / on  the pan for days at a time  as it may cause pitting of the aluminium .
Only  store the cooker pan away when it is totally dry  ,      Whatever you do  .......  Don't leave it damp / sweating or store it with the lid on .

You can invert the lid & let it rest upside down on the top of the pan once both are parts bone dry .  Don't store the weights or any disimilar metals inside the pan either or di-electric corrosion will start to take place where the different metals touch  & leave you with a pitted pan .
avatar
plantoid

Male Posts : 3749
Join date : 2011-11-09
Age : 66

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  sanderson on 11/2/2017, 4:06 pm

Thanks for the suggestions. I guess there are Stainless Steel models but I bought this off eBay and it had never been used. Yes, I'm a tightwad.

____________________________

Find more about Weather in Fresno, CA
Click for weather forecast
avatar
sanderson

Forum Moderator Certified SFG Teacher

Female Posts : 14948
Join date : 2013-04-21
Age : 69
Location : Fresno CA Zone 8-9

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  trolleydriver on 11/2/2017, 5:05 pm

@sanderson wrote:... Yes, I'm a tightwad.
Me too!   Very Happy

____________________________

Ottawa, Canada
Find more about Weather in Ottawa, CA
Click for weather forecast
avatar
trolleydriver

Forum Moderator

Male Posts : 3871
Join date : 2015-05-04
Age : 70
Location : Ottawa, Ontario, Canada

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  AtlantaMarie on 11/2/2017, 8:38 pm

Mine isn't THAT dark, but it did discolor...

Also - found potatoes for .25/lb at Kroger. Guess what I'm doing tomorrow? With 40 lbs of potatoes?
avatar
AtlantaMarie

Certified SFG Instructor

Female Posts : 4335
Join date : 2014-03-18
Age : 54
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Canning experts please - I need some advice

Post  sanderson on 11/3/2017, 2:02 am

How do you prevent the potatoes from getting mushy?

____________________________

Find more about Weather in Fresno, CA
Click for weather forecast
avatar
sanderson

Forum Moderator Certified SFG Teacher

Female Posts : 14948
Join date : 2013-04-21
Age : 69
Location : Fresno CA Zone 8-9

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  AtlantaMarie on 11/3/2017, 7:24 am

I've never had a problem. Even when dicing them.

I'm planning on doing french fry size this year as well. That way we don't have to wait forever for them to cook & then crisp. One of the recommendations I've seen on one of the fb canning pages is to use a little Pickle Crisp in the jars.... I picked some up last night...
avatar
AtlantaMarie

Certified SFG Instructor

Female Posts : 4335
Join date : 2014-03-18
Age : 54
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Canning experts please - I need some advice

Post  plantoid on 11/4/2017, 9:36 am

It's interesting to hear that Irish potatoes don't go mushy . but it will I think depend on how old the potatoes are

 


 Recipe from page 36 , it is using new potatoes 

 1one to two & a half inch dia new potatoes . Sscald or steam them till the skins easily peel off ( 4 - 5 min ? )  pack them hot & cover with boiling water  ( I guess the head room should be 1/2 an inch )
 Cap & seal  , vent steam the canner for 10 min then  process :-

A pint @ 35 min
A quart @t 40 min ,
 
Number size jars
#2  process for 35 min
# 2 1/2 process for 40 min
#3 jar also process at 40 min


Take them out the canner as soon as ready .



 I suspect that it's the older Irish potatoes that will be the ones that go mushy .
avatar
plantoid

Male Posts : 3749
Join date : 2011-11-09
Age : 66

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  sanderson on 11/4/2017, 2:52 pm

Plantoid, what are new potatoes?

____________________________

Find more about Weather in Fresno, CA
Click for weather forecast
avatar
sanderson

Forum Moderator Certified SFG Teacher

Female Posts : 14948
Join date : 2013-04-21
Age : 69
Location : Fresno CA Zone 8-9

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  AtlantaMarie on 11/6/2017, 8:35 am

Baby potatoes about 1-1/2 to 2 inches. Like the little red ones you see in the store.
avatar
AtlantaMarie

Certified SFG Instructor

Female Posts : 4335
Join date : 2014-03-18
Age : 54
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Canning experts please - I need some advice

Post  plantoid on 11/6/2017, 6:05 pm

@sanderson wrote:Plantoid, what are new potatoes?

 Newly harvested Irish potatoes from the first early crops of the year .

As a test of freshness you should be able to rub the skins off with your thumb or a nail brush before you boil, them .

 Usually they should be not much  bigger than a medium sized chickens egg .
avatar
plantoid

Male Posts : 3749
Join date : 2011-11-09
Age : 66

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  sanderson on 11/7/2017, 1:34 am

Thanks, guys.

____________________________

Find more about Weather in Fresno, CA
Click for weather forecast
avatar
sanderson

Forum Moderator Certified SFG Teacher

Female Posts : 14948
Join date : 2013-04-21
Age : 69
Location : Fresno CA Zone 8-9

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  Scorpio Rising on 11/11/2017, 9:29 am

@brianj555 wrote:How do you keep pickles and peppers from becoming mushy in a water bath?  I can make refrigerator pickles and peppers and keep them wonderfully crunchy, but every time I put them in the water bath for 20 minutes , they are basically inedible due to being so mushy. 
Should I drop the water bath time down to 10 or even 5 minutes?
I have tried simply boiling the brine and pouring it in very hot in hopes that I could get a good seal, but that is hit or miss . ( more miss than hit )
Brian, I am no expert at all, just a newbie in the canning department, but the variety of cukes might have something to do with the much factor too.  Are you growing a pickling pickle?  Or a cuke that is more of a thin-skinned eating type?  That could make a difference!  I have grown eating types, but next year plant to put in tome pickling cukes, too.
avatar
Scorpio Rising

Female Posts : 5467
Join date : 2015-06-12
Age : 55
Location : Ada, Ohio

View user profile

Back to top Go down

Re: Canning experts please - I need some advice

Post  Sponsored content


Sponsored content


Back to top Go down

Page 2 of 2 Previous  1, 2

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum