Canning Season

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Kya D

Active Member
Scarez long time no see, how ya been.
Carpal tunnel surgery I know it well. Had mine over 10 years ago.
How long ago did you have it. Mine was micro surgery and healed in about 4-6 weeks
 

Randy

Super Moderator
Staff member
Oh my! I didn't know you had that surgery, Scarez. I wouldn't even try to work one-handed. I don't suppose what's his name would offer to help, would he?
 
I am still in the mood to can, yikes, but since we are nearing the end of the season I have been doing a little search on what I can make just before Christmas that doesn't require seasonal veggies or fruit. I found a lemon curd recipe that might just keep me busy for a couple of hours one morning. The shelf life is only 3 or 4 months, so I wouldn't want to do it just yet.
 

Randy

Super Moderator
Staff member
I had hoped to dry a lot of peppers this season, but with the salsa and jamming I don't believe I can crowd that in. I have a floor full of pears that I want to start on too, but I want to get that class under my belt this evening in case I pick up some pointers there. I have loads of D'Anjou pears still in the trees, but they are falling quite regularly now.
 

Dor

Active Member
I want to buy a Ball Blue book and having been looking online. Please tell me which one is best to buy or what you all have since they are several available. Thanks a lot for your help.

Randy how many pints of salsa will a large can of tomatoes make. I don't have enough from my garden but want to make some soon and will need to buy some from the Farmers market and/or buy from Costco or Sam's club. .
 

Randy

Super Moderator
Staff member
I use 3 of those #10 cans for a batch of salsa and that makes four gallons by the time I put everything else in there. So one #10 can would make about 10 pints if my math is correct.
 

Dor

Active Member
I use 3 of those #10 cans for a batch of salsa and that makes four gallons by the time I put everything else in there. So one #10 can would make about 10 pints if my math is correct.
Thanks Randy, I am going to start with one #10 can until I perfect mine then I will make more.
 
Dor, you can pick up the ball blue book at Lowes too, they have an updated version. I have used mine very extensively in the past, it gives great basic info. I bet mine is 25 years old now or older.
 

Dor

Active Member
Dor, you can pick up the ball blue book at Lowes too, they have an updated version. I have used mine very extensively in the past, it gives great basic info. I bet mine is 25 years old now or older.
Thanks Jade, I went to Lowe's this after and didn't think to check there. I went to Half-price book store today also and they didn't have it.
 

Randy

Super Moderator
Staff member
I buy the new editions when they come out. They won't change a great deal from edition to edition, but when I look at the old ones, there are things in there that we just don't do any more. When I fist started making jams and jellies, I sealed the jars by pouring melted paraffin in top of the product. The bnext method I remember using was to use the two-piece lids that are still in use, but instead of processing the jars in a water bath, I inverted the jars and let them seal that way. Now, the accepted method is to process the jars in a hot water bath canner. I am convinced it is a much safer method.
 

Gloria

Super Moderator
Staff member
I ordered my B-book from Amazon. I don't remember the price but it wasn't very much. You can find the older versions as well as new additions there and on ebay.
 

Dor

Active Member
Dor, you can pick up the ball blue book at Lowes too, they have an updated version. I have used mine very extensively in the past, it gives great basic info. I bet mine is 25 years old now or older.

I found it at Lowe's Jade. Thanks everyone for the help. I was so happy to find it. I went to Walmart to get some Mrs Wages and they don't carry it anymore so I have to order it to make my own pickle brine.
 


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