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Canning & Preserving 101

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Re: Canning & Preserving 101

Post  camprn on 8/11/2013, 12:58 am

I have read numerous canning recipes for potatoes and none of them included blanching. Blanching technique doesn't require that the water needs to return to a boil.  Put the vegetables in the boiling water and start the timer.
Also, if the jars are low on water after canning, my guess is you didn't let the canner cool naturally and completely on it's own before opening and removing the jars.

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Re: Canning & Preserving 101

Post  FamilyGardening on 8/11/2013, 2:26 am

the canner cooled down on its own on top of the stove.....

when we took the jars out of the canner you could see the liquid still inside of the jars boiling....so there was what seemed like plenty of liquid after the processing....its now after the jars cooled down and have set for a couple of days there doesn't seem to be that much liquid left....more like the potatoes have absorb it...

here is a link to the National Center for Home Food Preservation:

http://nchfp.uga.edu/how/can_04/potato_white.html

they state to boil for 2 min's also.....

from what info I could find it has to do with releasing some starch from the potatoes before processing them....

thanks again for your help camp Very Happy 
Rose

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Re: Canning & Preserving 101

Post  walshevak on 8/11/2013, 10:42 am

1 1/2 pint x 4 honey spiced peaches
1 pint honey spiced peaches
4 pints peach jam
1/2 pint x 6 peach peel jelly
20 pints frozen peaches
One bushel of peaches down, one to go

10 pints frozen blueberries

I made the mistake of stopping at the farmer's market on my way home Wed Morning.

And I have requests for the onion/hot pepper relish from last year and watermelon marmalade I made earlier this summer.

Kay


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Re: Canning & Preserving 101

Post  camprn on 8/11/2013, 11:12 am

@FamilyGardening wrote:the canner cooled down on its own on top of the stove.....

when we took the jars out of the canner you could see the liquid still inside of the jars boiling....so there was what seemed like plenty of liquid after the processing....its now after the jars cooled down and have set for a couple of days there doesn't seem to be that much liquid left....more like the potatoes have absorb it...

here is a link to the National Center for Home Food Preservation:

http://nchfp.uga.edu/how/can_04/potato_white.html

they state to boil for 2 min's also.....

from what info I could find it has to do with releasing some starch from the potatoes before processing them....

thanks again for your help camp Very Happy 
Rose
If the liquid was still boiling in the jar when the jar was removed from the canner, water loss occurred through vapor loss before the jars sealed. Thus the reason for allowing the canner and the jars to cool before removing. If you do it again and have the same results which aren't desirable, try changing one thing at a time until you get the desired results.

This is a great canning site.
http://www.pickyourown.org/canning_potatoes.htm

http://nchfp.uga.edu/publications/usda/2_USDAcanningGuide1_06.pdf page 22

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There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

http://squarefoot.creatingforum.com/t1306-other-gardening-books

Outlander is outstanding!


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Re: Canning & Preserving 101

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