new to canning
#73
Super Member
Join Date: Oct 2010
Location: Nebraska
Posts: 3,255
I would say get the Ball book and then talk to your county extension service. You can't get too much information when starting out. I would also recommend freezing the venison, if possible. If not, you definitely need to ask the county extension people about that.
#74
Super Member
Join Date: Oct 2010
Location: Nebraska
Posts: 3,255
Originally Posted by Alice Woodhull
Be careful of "little old ladies" telling you it is ok to water bath everything. I used to do it that way and didn't have any problems, but would never do it nowadays. Pressure is so easy, safe, and a lot quicker. The Ball Blue Book is my Bible when it comes to canning.
#75
A Ball canning book, info from your extention office is good too. A Pressur canner will do almost everything you would need it for. Although a water bath canner comes in handy for Jams and Jellys.
#76
Super Member
Join Date: Jul 2010
Posts: 6,430
Have fun canning. Order a Ball Blue Book for canning. Get a pressure canner. You can use your pressure canner for water bath canning also, but you cannot pressure can in the water bath canner. Do not use a ceramic top stove for pressure canner as the heat cycles on and off and does not keep the canner at the prescribed canner (according to my stove maker's directions.) I go over to my son's and use his electric stove with the rings; they give a consistent heat. Also go to your agriculture center and get every pamphlet they offer on canning, etc. You might even find out about a Homemaker's Club run by the Home Demonstration Agent. The help there is great. We need to utilize these people more as funding is being cut in any areas. Let's don't let this free service go away.
#77
Member
Join Date: Jul 2011
Posts: 2
#79
Junior Member
Join Date: Sep 2010
Location: Eastern Indiana
Posts: 241
Originally Posted by sailsablazin
Living in Indiana, how do you know about Reed City? I lived in Big Rapids for 9 years.
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