What DID get accomplished at Shalom Engedi Farm this summer?

Summer is drawing to a close and honestly I always feel a little sad when September rolls around.  Cooler fall weather will soon be here and the lazy days (cough cough) of summer will soon be behind us.  As life changes gears once again into more activities away from home I have the sense that I need to cram as much into the next few weeks as possible.

My To-Do-List-That-Never-Ends has a few items that if not done soon will need to wait till next year.  I find myself re-prioritizing to bump up some painting projects and bump down some gardening plans like setting up the hoop house. I'm making some trade-offs when I wish I didn't have to.

• I didn't get as much outdoor painting done as I wanted to.
• My gardens around the house are a mess - especially by the back door where the 8 kittens and three cats like to play. They sit in my flower planters and squish all the flowers, they have knocked my window box over so many times it looks like it's been through the war, they play hide-and-seek amongst the plants - which I have to admit is really cute...however!
• My basement has exploded as I try to find places for all my canning plus the leftover jars and equipment.
• I lost a whole box of cucumbers that a friend gave me because I couldn't keep up and I fed a half bushel of going-going-almost-gone apples to the animals (who loved them) for the same reason.
• My garden scheme has far too much ragweed in it!
• I didn't hang as much laundry outside as I wanted to.

Several friends have mentioned lately their frustration in not being to keep up with everything on their list of things to do and all of them have incredibly busy and complicated lives - what ever gave us the idea that we had to do it all - right now?  Send some love to Mrs. T if you have a minute - she just moved to her homestead this spring and has some great stories to share about how things are going.

I am guilty of this as well.  My mother has told me many times:  Rome wasn't built in a day!

So I decided to look back and celebrate what DID get accomplished this summer.

• We got the barn repaired - everything is nice and tight and the eaves troughs are doing their job.
• We cleaned up an old burn pile/garbage pit that contained years of old metal and junk. 
• We built a chicken coop that has functioned wonderfully!
• We will have raised three batches of meat chickens this year - the most ever so far - and increased our layer hen flock to 100 birds.
• I painted the garage and besides a little piece I can't reach - it's done.
• I painted some outdoor furniture.
• I fenced the front garden and expanded it greatly.
• We added more fruit bushes and learned how to prune others for better production.
• We cut and hauled firewood from some trees we had cut down.
• I got more total canning done this year than any year ever before and I am still in full canning mode.
• I learned how to make soap and my first solo batch is drying and looking wonderful!
• We got the driveway fixed - more parking area and less bumps.
• We are almost finished fencing the back paddock - my fencing guy has gone AWOL - it will hopefully be done this week.
• I survived a fridge meltdown in mid summer!
• I've become better organized in some areas. I'm still figuring out what works best in terms of where to put stuff for ease of access on the farm.  It's getting better.
• We're getting to know our 80+ year old neighbour who used to live in our home and is full of great stories and information about our community and how things were way-back-when.
• We've taken time for family and friends and FUN.

In between all this there's all the regular stuff - like some of our kids getting married and another sweet couple engaged and then every day chores and just life chaos in general.

Regardless of where you live and what is going on in your life are you taking time out to ENJOY it?  There's always lots to do and the list never seems to end - time for a cup of tea and a walk around the garden.  How do you manage your To-Do List?

Canning in full swing 2013

It's summertime and canning in full swing!  I am grateful that this past week has not been as hot as earlier this summer - it certainly makes canning and gardening a little more pleasant.  My garden is coming along but it is in a multiple-year process of going from a weed-tree-plastic pot-garbage filled total disaster to a lovely-mulchy-productive patch of vegetables, herbs and flowers.  In other words - I'm still working on it!  This year we've been dumping loads and loads of mulch and spent hay and straw on it.  For it's size it's still not nearly as productive as it could be but that's because there's only so many hours in a day.  Oh but next year...

In the meantime I am preserving much of the bounty but I obviously don't grow pineapples in Ontario Canada.  WE do however love pineapple.  So why don't I buy it in a can at the grocery store and save myself all the trouble?  I could wax poetic about canning jars again but I'll restrain myself and just say Bisphenol A.  BPA is  found in resins that coat the interior of food cans to prevent corrosion, has been shown to mimic the hormone estrogen and does not occur naturally in the environment.  It's nasty stuff that has been linked to breast cancer, fertility issues and behavior problems in children (maybe adults too??)  Almost all canned food has the lining and we are working hard to get rid of cans but we have a way to go. Although Canada has labeled BPA as a toxic substance it is still allowed in certain instances. I buy as much as possible in glass jars - like tomato sauce when I run out of homemade - but what to do about pineapples?? 

I decided to can it myself!  I waited for a sale - No Frills this week was $1.77. The fruit was on the small side but I was still able to get 18 pints out of ten pineapples so when the cost is broken down it was either the same as on sale in a can from the grocery store or slightly cheaper to can them myself.  Not eating BPA and seeing the golden yellow jars sealing on the counter was the bonus!

The process was simple.  I prepared the pineapple by cutting the top and bottom off the fruit and sliced down the sides to remove the peel.  Using a pairing knife I sliced off as many of the eyes as I could - there were still some little black flecks but it didn't seem to matter.  I sliced off the good stuff and chopped it into chunks that were added to a large pot.  I threw in the whole cores as well and added enough apple juice to just barely cover the bits and heated it through.  I pulled the cores out before I filled the jars - they were just in there to draw out as much juice as possible. Everything was water bath canned following proper canning techniques for 15 minutes for pints.  It would be 20 minutes for quarts but that's a lot of pineapple to use in one day.

My goal with canning anything is to put away enough for a whole year but I have discovered a problem with my math.  If we would normally eat 1 can of grocery store pineapple a week on average it seems we eat twice as much as soon as I home can anything.  I'm starting with 20 pineapples this year and we'll see how it goes.  Homemade Hawaiian  pizza is on the menu for this week!

It's green bean season as well.  Momma Mia there's lots of beans this year.  I have to admit I am not a big fan of canned beans but I did do some - the rest are frozen and some will be used to make canned soup later in the summer when more vegetables are ready.  I bribed the guys with  ice cream to get them to help prepare the beans and they happily obliged. Well actually I told them they couldn't have dessert until the beans were done - ha!

I've been using up the leftover layer hen chicken in the freezer by making layered soup.  I found the recipe on Canning Granny's site.  Here's a link: Layered Soup  I added salt, pepper and garlic to her recipe.  It's pretty flexible on how much and which vegetables to use - I ran out of beans at one point as you can see in the picture and used peas instead - it's our favorite soup.

I tried something new this year -  red currant syrup.  We have lots of red currants and they are a fruit I don't always know what to do with.  There's only so much jam a family can eat.  It's not exactly smoothie material because it's tart and the seeds and the skins just spoil it for me so I made syrup instead.    I washed the berries and added 1 cup of sugar for every two cups of berries.  I brought it to a simmer for a few minutes and then put it through a manual food mill to push out the juice and separate it from the seeds and the peels.  It was canned in 1/4 pints and will be used for some special desserts I am planning for the future.

What are you canning right now??

My new kitchen shelves and MORE canning jars!

When will I stop talking about canning jars??? Probably never!  Last week I was able to put all the older zinc lidded canning jars I had been collecting on to their new shelves.   When we first moved to the farm I needed shelves in a-bit-of-a-hurry because there were so many other things to do so I bought melamine shelving from Home Depot and lived with it for a few years.  The first the summer they were up it was very hot and sticky.  The humidity had a rather strange effect on the shelves!  They drooped on either end and I rescued my glass jars just before they slid off and fell on the floor.  How strange.  As soon as the weather improved I flipped the shelves over and refastened them all was well again. 

I had an idea for what I wanted but being somewhat inept with power tools when it comes to fine work I didn't trust myself to make these shelves.  A few months ago I reconnected with an old high school friend and his family.  After a tour their home with many beautiful built in shelves in the closets I had an aha moment!  Just the guy I needed to build my shelves.

You can see in the picture below that there is a shelf/step on the back of the main shelf.  It allows the jars at the back to stand just a little higher so I can see the contents more easily.  The jars at the back are quart sized and the ones in the front are pints.

After staining and routering (is that a word?) I have the shelves I was hoping for!

Now I have cooking inspiration at my fingertips and I can look at all those lovely jars every day.  I am missing two more pint sized ones and after searching the entire house I've come to the conclusion that I will HAVE TO go to some yard sales this summer and right that wrong!  There are worse ways to spend a Saturday morning!

If you live somewhere nearby and need something built email me and I'll give you Jerry's number!  Thanks Jerry!  I am thrilled and they look great!

Information about Botulism

I was having a conversation today with someone I love dearly.  The topic of canning came around as it usually does when standing in my kitchen filled with canning gadgets and tools at this time of year.  She proceeded to tell me about the carrots she had water-bath canned two years ago and how she did it as an experiment and was going to test taste them soon.  Sigh.  I know many older people who have canned for years are not up on all the latest canning information and some people who have just started canning who need to know this information -  PLEASE - do not can low acid foods in a water-bath canner.  Canning is incredibly safe if you do it right and incredibly dangerous if you do it wrong!  It's not hard to figure out you just need to know the basics of canning.  

Health Link BC did a great job on the article and said it better than I could.  Please read and take heed!

Article found at: http://www.healthlinkbc.ca/healthfiles/hfile22.stm

What is botulism and how is it caused?

Botulism is a serious form of food poisoning that can cause death. The poison is produced by Clostridium botulinum, a bacterium that is commonly found in soil, or on raw fruits and vegetables, on meat and fish and many others foods and surfaces.

Botulism spores are tough, and cannot be killed with boiling water or heat without including canning pressures.

Botulism bacteria (the bacteria that grow out of germinated spores) can multiply quickly in a moist, oxygen-free environment and create a very powerful poison. One teaspoonful is enough to kill 100,000 people.

Improper home canning creates the perfect environment to grow botulism.  Because food contaminated by botulism may look and smell normal, you cannot tell by looking at the food whether it is poisoned by botulism bacteria.

What steps can I take to avoid botulism?

Home can properly using extreme care to avoid botulism. Do not take any short cuts.

High-acid foods are resistant to bacteria and only need the "boiling water bath" method of canning. Plums or rhubarb are high acid foods. The "boiling water bath" is a food preservation method commonly used in making jams. It involves dropping a basket of sealed jars into a large pot of rapidly boiling water. 

Low-acid foods such as most vegetables, meats and seafood must be canned at a higher temperature using a pressure canner.

What do I need to know about pressure canning?

A pressure canner is a large, cast-aluminium pot with a locking lid and a pressure gauge. By cooking under pressure, you can bring the temperature of boiling water up to 116°C (240°F). This is the minimum temperature necessary to destroy botulism spores, and the only way to guarantee safe canning for food items such as vegetables, meats and seafood.

Your pressure canner should come with complete instructions. Always follow them carefully. 

Keep these points in mind:

• Foods can be processed at 5, 10 and 15 pounds pressure. Consult a chart provided in the instructions to determine what pressure is safe for the food you are canning.
• Processing time will vary depending on the type of food being preserved and the size of the jar. Never shorten the cooking time that is recommended in the instructions.
• If you live more than 1,000 feet above sea level, the pressure and cooking time will have to be adjusted. Consult a chart.
• Once the right pressure level is reached during cooking, it must be kept constant throughout the cooking step.
• Both weighted gauges and dial gauges should be checked for accuracy. Read the manufacturer's directions carefully for recommended testing and frequency procedures, to make sure your canner is being operated safely and correctly.

What jars are best for canning?

It is important that you use heavy-duty jars made specifically for home canning.

"Mason" type jars - which screw shut with a threaded neck - are the most common choice. Do not re-use the lids: after a lid has been pried off once, a perfect fit can no longer be guaranteed. The jars themselves can be used many times, as long as the rims are perfectly smooth and there are no scratches or cracks that would prevent a perfect seal.

It is important that you do not use commercial jars, such as empty peanut butter jars for home canning. Commercial jars are not strong enough to be safely used.

What should you do if the home-canned food does not seem right?

Never eat, or even taste any home-canned food that:

• Appears to be spoiled;
• Foams;
• Develops a bad smell during cooking;
• Has a bulging container lid or is leaching;
• You are not sure if the food was properly canned or not.

Place any questionable containers and food in a waterproof container and throw it in the garbage. Do not feed the questionable food to your pets or any other animals. After throwing it away, wash your hands well with warm soapy water. Also wash any utensils or surfaces the food, container, or your hands may have touched.

The importance of cleanliness

All work surfaces and your hands should be kept clean during all stages of the canning process. The food being preserved must be rinsed clean. It is very important to sterilize the jars and seals before use. To sterilize jars, boil them for 10 minutes. If you live at higher elevations (over 1,000 feet), allow 1 extra minute of boiling for each extra 1,000 feet of elevation. To sterilize tops, follow the manufacturer's instructions. Wash your hands often with warm soapy water.

For more information

Home canning is perfectly safe but needs to be done correctly. It is a good idea to read about home canning before you try it. Books are available on the subject, either at the library or in the stores. Pressure canners almost always come with instructions. If you have an older pressure canner and cannot find the instructions, contact the manufacturer for a copy.

An excellent source of information on home canning is the Utah State Canning Guide at extension.usu.edu/utah/htm/fcs/food-preservation-canning/usda_home_canning and at EatRight Ontario – Home Canning www.eatrightontario.ca/en/Articles/Cooking-Food-Preparation/Home-Canning.aspx

Article found at: http://www.healthlinkbc.ca/healthfiles/hfile22.stm

Lilac Jelly

I heard about Lilac Jelly from a friend and was just as astonished as anyone else - you can EAT lilacs?????  I'd never heard of that before and couldn't wait to try it myself.  You can read her lilac post here: Farmgal's Blog  Lilac bushes are one of the only bushes we don't have on our farm but no worries the side roads are covered with them! Lilacs come in white and many shades of purple.  The most common is a light purple and as I was working with them I realised that they were not all the same either. What I REALLY wanted were the deep dark purple but I couldn't find any on the roads nearby.  I'll have to do some scouting for next year.

DH and I had an appointment in town and on the way back we picked one "green box" of heads with some leaves.  It was probably half leaves and stems by the time I was done.

When I got home I stripped the flowers off the stems.  I started by picking them off - that took WAAAAY too long so I just ran my fingers along the main stem and stripped them instead.  You want to avoid the green bits as much as possible but don't worry if some get in there.

I used 1.5L jars and packed them almost full - tamping them down several times as I worked.  I ended up with three jars full.  I did NOT rinse them first as I made sure to pick the flowers on the opposite side of the bush from the road when possible.  Once filled I poured a kettle of boiling water over them.  You can see the progression in the jars as I waited for the next kettle to boil.  I left them overnight and by morning there was no colour left in the petals and lots of lovely purple "juice" in the jars.

Since I had so much juice to work with I decided to experiment a little with the sweeteners.

Batch 1: 

• 8 cups of lilac water
• 1 cup honey
• 2 packages No Sugar Needed Pectin by Bernardin

Batch 2:

• 4 cups of lilac water
• 2 cups sugar
• 1 package No Sugar Needed Pectin by Bernardin

Batch 3:

• 6 cups of lilac water
• 2 cups apple juice
• 1/2 cup lemon juice
• 3 cups sugar 
• 1 box Pomona's Universal Pectin

The No Sugar Needed Pectin is becoming more available in regular stores like Canadian Tire and Home Hardware.  I hope I am able to find more of it because it does allow for more experimenting than regular pectin.  It is used exactly like the regular or low sugar pectin most people are familiar with.  I found Pomona's in a health food store after searching for years.  It is available on line but I didn't really want to pay shipping.  Both worked equally well to gel the jelly.  Pomona's is made from a citrus extract and uses calcium to activate the pectin - it comes in the box along with instructions which were easy to follow.  A box of Pomona's will set two recipes so the price works out about the same.

So the results:

Batch One tastes terrible!  I was very disappointed.  The combination of honey and the floral flavour was not a match made in heaven!  

Batch Two: was much better.  The lilac flavour was MUCH stronger than I anticipated and DS said no thanks.

Batch Three was the best of all of them.  I'm not sure of Pomona's has anything to do with the taste but the quality of the gel was much nicer.  That could also be the extra sugar I used.  The flavour was intense but not overwhelming.  I know you want to know how it tastes and the best I can do is: like a lilac should taste - like flowers. ha ha!  Next time I am going to try half lilac water and half apple juice.

My friend suggested this over lemon cake or on a very light tasting bread - it would not go well with heavy-duty rye bread.  She also suggested using it as a glaze for meatballs... I'll let you know.

For the how-to part just follow the instructions for grape jelly on the pectin packages.  I water bath canned for 10 minutes.

The only sad part was when I water bath canned it I lost all the colour.  I'm not sure why.  Here's a before and after picture.

The lilacs are still blooming - if you try it let me know!!

Monkey Butter Canning Recipe

It has come to my attention that this recipe is not safe for long term canning.  Make it and keep it in the fridge - it's yummy but canning banana's is not a good idea.  My apologies.

I was in the mood to do some canning this week and I've read about this recipe several times.  You have to admit the title sounds pretty intriguing already - Monkey Butter.  What is that anyway???

It's a totally yummy tropical tasting jam...made with pineapple, bananas and coconut (and sugar) it is not  very 100-mile-diet.  I know I know!!!  I adore all three ingredients - oh what to do!!

One of my Methods-For-Success is to make a recipe the way it was written first and THEN make adjustments.  So in went ALL the sugar called for - it was really hard to do!  

Anyway - on to the original recipe for MONKEY BUTTER.

5 ripe bananas (but no brown spots on the inside)
1 - 20oz can of pineapple with the juice
1/4 cup of shredded coconut
3 cups of sugar
3 Tbsp. of lemon juice

OK - I almost followed the recipe exactly!  First thing I did was double the recipe.  The canned pineapple didn't have ounces on it so after some time with google I decided three small cans equally approx. 42 ounces.

Slice the bananas into a large pot, add the rest of the ingredients and set the stove to a medium heat to heat it up and then turned it down to low - don't leave the stove - that much sugar will burn if left unattended for too long.  I wanted a jam that spread without huge chunks so I used an hand-held immersion blender to blend it down.

The Monkey Butter simmered for about an hour on very low as I washed my jars and set them in the canner to sterilize them.  We have hard water so I added a little vinegar to the canner to prevent cloudy-looking jars.  Simmer the flat lids in another small pan to soften the seals and prepare your counter so you have enough space to work.

When the Monkey Butter has reduced to a nice thick jam it's ready to can.  Remove the jars with  canning tongs (but don't empty the water out of the pot) and fill them using a funnel to within 1/2 inch of the rim.  Top with seal and a ring and water bath can for 15 minutes.  That means place the filled jars in a large pot/water bath canner with a lid with enough water to cover the jars by an inch or more and bring to a rolling boil.  Start timing the 15 minutes when the boiling starts.  

Remove jars and place on a cookie rack covered with a tea towel and cover the jars with another tea towel and do not disturb until completely cool - which is usually the next day.  Check to make sure each jar sealed by pressing on the tops - there should be no wiggle.  If there is a wiggle just put it in the fridge and eat it right away. 

Remove the rings from the jars and use warm running water and a clean dishcloth to wash each jar thoroughly so there is no jam on the outside to mould after a few months or years on the shelf.  By washing the jars this way you'll know-that-you-know that the lid is on tight and sealed.  Don't forget to label the jars - I use a permanent marker on the lid because I hate scraping off stickers later.  Without a label these will look like apple sauce in a few weeks!  I was able to make 10 - 1/2 pint jars from this recipe

So for what I could adjust... I had lots of ideas.

First off honey instead of sugar - maybe 1 cup honey for 3 cups sugar - it would probably require a longer simmer.  Or part honey and part sugar. 

I could make pineapple out of zucchini - yes really you can.  It's basically chopped zucchini, lemon juice, pineapple juice and sugar - a weird but wonderfully inventive idea from back in the days when pineapple was unheard of for most people due to the expense and the lack of transportation made it unavailable anyway.

There is no substitute for bananas in my world.  I love banana's.  We buy them three bunches at a time and always run out. The coconut - hmmmm - dried shredded apples maybe?? 

You can spread it on toast - I think it would be great with peanut butter! It would be delicious on ice cream or yogurt.

Regardless of the 1000 mile recipe or maybe because of it - it tastes like a million dollars!

Is canning really worth it?

You probably only need to read about two posts on my blog to figure out that I love to can.  There's something about the sense of accomplishment of seeing all those beautiful jars lined up on the counter filled with good hearty home grown food that makes me happy.  Here's some of the reason I like to can.

• It's fast food in a slow food world.  Popping a lid of a jar of canned tomatoes in mid winter reminds me of the days I spent canning all those tomatoes last summer...it took time but now I am reaping the rewards of time well spent.

• Home canned foods have no unpronounceable additives or chemicals and are not preserved in plastic lined containers.  Glass jars do not have toxic chemicals leaching out of them like many of our commercially canned foods.  Many organic whole foods companies are switching over to glass jars or tins that don't have BPA which are good options but usually very expensive.

• Canning preserves food that could potentially go to waste.  How many pounds of tomatoes can you eat in the summer anyway! (the answer is A LOT - but not enough to keep up in a bountiful year!)

• Canning saves on fuel because you process large quantities at a time and once it's done it doesn't need the freezer to store your food.  

• It's food you would eat cooked anyway. My favourite recipe lately is layered chicken soup.  Somehow canning it made it taste even better than eating it freshly made.  Why does commercially canned soup taste so bad anyway??

• It's a hedge against a time when there's more month than money.  Gee - I never have that problem do you??? (that was sarcasm)

• It's a convenient way to share a meal with a friend or a sick sister (who is stuck at home with the worst cold EVER)

• It just makes me happy - isn't that reason enough??

Canning isn't the only way to preserve food.  Dehydrating, freezing, fermenting and root cellaring are common ways that come to mind.  I like each one for different reasons. I like dehydrated green veggies better than frozen of canned.  I like frozen fruit better than canned or dehydrated.  I like fermented cabbage (aka sauerkraut) I like apples best when they are root cellared.

I also like raw food.  I eat as much salad and raw vegetables as I can when they are available fresh and spend the money all winter long to continue to eat fresh greens...some day I hope to have a cold frame/greenhouse where I dream of eating fresh picked greens through most of the winter but until then I eat the store bought variety with some home grown sprouts thrown in.

Each method has it's own benefits.

So back to the monetary cost of canning.  What does it really cost?

It depends. 

If I look at the cost of purchasing all the equipment brand new, having to purchase new jars and having to purchase the food because you don't grow it yourself - I can not promise you it will be cheaper monetarily - at least not for quite awhile.

If you need to purchase equipment and jars and you grow most of the food your self - you should break even within a reasonable amount of time.  If you stick to water bath canning high acid foods (jams, jelly, tomato sauce, pickles...) you absolutely will find it worth the money because your cost output is lower for water bath canning than pressure canning.

If you are given the jars because you have wonderful friends and neighbours who know how to fuel your canning addiction I mean - who are nice enough to give you their old jars because they don't can any more, you buy your lids when they have them at the dollar store for half the price of anywhere else and you grow most of the ingredients yourself or get them for a really good deal...then monetarily I believe you will be ahead.

None of that takes into account the quality of the food of course which is hard to quantify in dollars and cents.

For Water Bath Canning high acid foods you will need:  1 large pot with a lid and some kind of rack so the jars don't sit directly on the bottom of the pot.  You can make a rack out of extra canning rings - just use twist ties to attach them together - so simple!  The pot needs to be large enough that you can put the rack, the jars and enough water to cover the jars by an inch without the pot overflowing when at a rolling boil.  You will need jars, lids, rings and a jar lifter.  A magnetic wand is handy for fishing the hot lids out of the simmering water - the rest of your equipment can be found in a reasonable stocked kitchen - spoons, a wide mouth funnel, a heavy bottomed pot and tea towels.  All of these can be purchased (not including jars and lids) for less than $40.00 or even cheaper if you check out a thrift store or ask around for "donations".

For Pressure Canning low acid foods you will need: A Pressure Canner and all of the above.  Just note that a pressure canner is not the same thing as a pressure cooker.  A pressure cooker is not made to keep the pressure constant for the length of time required to can low acid foods.  The Presto Pressure Canner is a reasonably easy to find item in stores like Home Hardware and on-line. I have one that holds 7 quart jars or 14 pints and the cost was about $150.00 including taxes.  See my post on a comparison of Pressure Canners for more information.

An integral part of the cost of canning is the time it requires.  When I first started canning many years ago it was a slow process.  I needed to read and re-read the instructions.  I fussed and fiddled and worried my way through the first season.  It took me forever to figure out how to organize my space efficiently.   I was fortunate to get one batch done in a day and I wondered at that point if all this work was worth it.

I consider all of that time and energy the cost of my education.  As time passed I found ways to be more efficient and I worried a lot less. Don't be discouraged  if that's the stage you are at.  You will improve with some practise.

So to answer my question: Is canning really worth it?  My answer is a musically resounding YES with just a hint of something that sounds suspiciously like the pinging of sealing canning jars.

Presto vs. All American Pressure Canner Comparison

Well - I've had a year to use my All American canners and I am ready to give a review!  I bought my All American's at Lehman's on a trip to the States last year.  I've had a 23 quart Presto for many years so after that much time I have some opinions!

Each time I bought a canner I had a hard time deciding which size to buy.  Bigger?? Smaller?? What's the most practical?  Over time I have learned that there are good reasons for each canner and each size.

http://www.bedbathandbeyond.ca

I'll start with the 23 Quart Presto.  I was able to order it though Home Hardware for around $150.00.  It wasn't far from home so I didn't have to pay shipping.  I hadn't even laid-eyes on a pressure canner in real-life before I ordered it so it was rather a blind choice based somewhat on internet reviews.  No one I knew in real-life pressure canned so I was on my own to figure it out and learn.  I remember how scared I was at first - ha ha!!  I've heard from many others who had the same experience and left the canner in the closet for a year or two before they screwed up the courage to try it.  Hasn't  everyone heard a story about a canner exploding all over the ceiling???  I'm sure it might be possible but if you follow the rules and let the canner de-pressurize before you open it - its IMPOSSIBLE!

My 23 quart Presto holds 7 quarts or 14 pints if you stack them in two rows.  It depends a little on the size of the pints - some older ones are slightly different sizes.  As far as I know this is the biggest size that Presto currently sells. The 16 Quart Presto holds 7 quarts or 9-10 pints. In comparison to the All American it's not too heavy - even when it's full.  It's safe to use on my glass top stove - or any other stove for that matter.  Mine (exactly as pictured except not as clean - ha ha) has a gauge and a weight and apparently you can get a "jiggler" for it.  I'll explain that later.  The seal which needs to be replaced every few years has held up for over 6 years with no problems. 

The down side of my Presto - I wish it was bigger.  If it was just a little taller you could double stack quarts in it - this of course would double your output. I also have trouble with keeping the pressure steady when I use it on my electric stove.  Up - down - waaaay up- waaay down...you can't be more than a few steps away from it the whole time.  I've gotten used to it.  I would guess it would be more steady if it was on a gas stove due to the constant heat as opposed to the cycling nature of the electric stove.

The Presto has served me well and I expect to use it for many years to come.

My All American are absolute brutes.  I bought the canners at Lehman's for about $400.00 because I didn't want to pay shipping - they are very heavy!  I ones I bought hold 14 quarts and 19 pints - meaning you can process twice as much at a time as the Presto!  When I stood in the store second guessing my decision on which sizes because I was dazzled at the choices to buy - I chatted with a few women who were also looking at them.  I asked their advice hoping they would steer me in the right direction.  One woman mentioned that she didn't have help at home (no daughters or family) so she was happy with the smaller canner.  That seemed to make sense for her.  I debated for quite awhile but finally decided to GO BIG OR GO HOME.  I got two model 930 - 30 quarts.  All American's come in many sizes - there are is one size even bigger!!

http://www.bridensolutions.ca/all-american-pressure-canner-30-quart

All American's don't have a gasket.  They are metal on metal so there's nothing to wear out.  Closing the canner takes a little practise - you tighten the knobs a little at a time as you go around the canner so the lid stays level.  AA's also have a "jiggler" - that's what I call it. It's actually a regulator and it releases the pressure a little at a time so the pressure stays where it's supposed to.  Once you get the temperature right you don't have to fiddle with it like the Presto.

AA's can NOT be used on glass top stoves - they are too heavy.  I have a Chef King double propane stove - it's definitely my favourite "stove" for outdoor use.  I also have two kerosene canning stoves for indoor winter use.

So what's MY favourite?  By far the All American's.  I like to can lots at one time but I usually have help.  It depends a lot on what I am canning.  Some items require more preparation.  Canning 14 jars of most things wouldn't be too much in my home!  The quality can't be beat - they are heavy duty and are built so you can hand them down to your kids in your will - if they aren't tired of canning before then!

If cost is a factor - and when ISN"T it - I would buy the Presto first and save up for the All American to be purchased at a later date.  I have NEVER seen one for sale second-hand but if that option opened up I would be careful.  The gauge can be damaged and then the pressure would not be correct. I have still not been able to find a place in Ontario where you can take the canner to have the pressure checked - if anyone knows please let me know.  

Pressure canning is a huge leap forward in being able to preserve your own food. You can process meat, soups, low acid vegetables and everything has ONLY what YOU put in it - no chemicals or preservatives - no impossible to read ingredients.  Healthy and delicious and FUN too - and I promise the canner won't blow up!  What'cha waiting for????

Marathon canning with friends

I was looking forward to the pressure canning marathon for several weeks - myself, my daughter and our friends -  a mom and three teenage girls - got together for a day and we had a blast.  Our friends had never canned before so we were starting from the beginning.   We canned chilli, spicy kidney beans, spicy chickpeas, potatoes and chicken  soup.  

First of all I wouldn't recommend doing this until you've had some simple canning experience under your belt because this much pressure canning takes some extra organization - a bigger kitchen and work space wouldn't hurt either!

I was able to put all my canners to the test - all three - at the same time.  I have a 23 quart Presto and two 30 quart All Americans.  I can't use the AA's on my glass top stove because the combined weight of the canner the water and the filled jars would probably crack the stove top. I've had to try several different methods for these heavy-duty workhorses.  I tried an electric hotplate.  It worked but it took HOURS to come up to the pressure.  Not worth the time and effort.  I have two kerosene canning stoves but I am having trouble with the wicking system - they apparently work GREAT but I have yet to use them.  (long story!)  These are supposed to be my "winter - option".

What I do use is amazing!  It's a Camp Chef two burner propane stove on legs.  This is by far the best way to go!  The gauges are easy to turn up or down incrementally so you can get the heat just right.  The stove is big enough and heavy-duty enough to handle to the two large canners and all the weight with the jars and water inside.  I really like this stove.  

NOW - as we all know propane should NOT BE USED INDOORS.  We set ours up in the far-back-room with the back door wide-open because the weather was much cooler than it was supposed to be.  I had hoped that would solve the pollution problem - but it didn't work as well as I hoped.  Eventually we figured out that putting a huge fan in front of the back door to draw the fumes out helped a lot but it wasn't perfect.  Next time they will go outside for sure!  

I'm hoping to set up an outdoor kitchen this summer under a canopy to keep the canning heat outside - I'm still thinking about how that might work the most efficiently.

The two All Americans were "out back" about 25 feet from the kitchen and the Presto was on the stove in the kitchen.  We did most of the chopping and cutting and jar filling at the dining room table and carried the jars out in wash basins to the canners.  I was worried about that step but there were many hands and it DID make the work light so it worked out fine!

We set up a table in the far-back-room to place all the finished jars on.  We covered the table with a towel and had towels ready to cover the jars as soon as they were lined up.  It wasn't freezing in that room but it was cold and I wanted to minimize jar breakage caused by the temperature extremes of the hot canner and the cold room.  We didn't experience any problems when we used the towels.

Some things to think about when organizing canning with a crowd:

• Before the canning marathon get your recipes ready and make a list of everything you will need including every teaspoon of spice and salt - you will go through more than you think you will!
• Remove everything non-essential from your kitchen counters.
• Have the recipes written out so everyone knows what to do next.
• Soak the beans overnight if you're doing beans!
• Prepare the chicken or turkey before canning day.  I cooked mine the week before and froze the de-boned meat and the broth.
• Get out every bowl and container you own - you will need them all and wish you had more.  I get snarky comments from my kids when they put the dishes away sometimes about the amount of bowls I own.  At canning time they are all in use!  (I told-you-so!)
• When making multiple recipes you will also need every pot you own and wish you had more.
• Make sure your tea towel/dish cloth drawer is full - you'll use lots of them.
• Pull out all the paring knives, vegetable peeler's  chopping boards, strainers and other tools you will need and put them on the largest surface area you have - ie your kitchen table.
• Having a hotplate for extra "stove-space" is very handy - I bought one from kijiji.
• Have multiple timers available.
• Have ONE person in charge of the timers!!
• Keep the kettle full of boiling water - as soon as it's empty - fill it again.
• Try to have the "next-step" in mind so you are always thinking ahead.
• Explain all the canning "rules" before you start with as much detail as you can think of - especially if you are working with first-time canners.
• Wash dishes as you go.
• Don't forget to take breaks!

My day began early as I decided to start preparing a canner load of chilli before our friends arrived.  I had everything ready so that the load was finished just as they were arriving.  This allowed me to show them the whole process - albeit starting with taking the jars OUT of the canner and then quickly getting things ready to fill it again.

With three canners to fill it took all of us working to make it happen without wasting too much time in between loads.  Our goal was to get all three canners filled twice in the 6 hours between lunch and dinner.  Each load takes approximately three hours from filling the canner to pulling out the finished product when you count the canner getting up to pressure, the canning and then waiting for the pressure to drop again. We almost made it!  

Our final weekend tally was 21 pints of chilli with meat, 11 pints of vegetable chilli, 27 quarts of layer chicken soup, 23 quarts of spicy kidney beans, 7 quarts of spicy chickpeas and 8 quarts of "french fries".  Almost 100 jars of lovely ready-to-eat food and one huge pot of soup that incorporated all the leftover food.

This is a great way to get a LOT of canning done in a short amount of time.  I already have someone up for a marathon peach and pear canning session this summer - bring it ON!

Canning lids & rings & rubber things

I made a stop at Home Hardware the other day and I was pleased to find the red rubber rings for the glass topped canning jars.  When I saw the box I recognised it but I had never put two-and-two together before then. I'm sure I've seen them at Canadian Tire for anyone else looking in Canada.  So hurrah - for $1.99 I have a my glass tops covered and ready for very stylish food storage.

My next stop was the local thrift store - that was mostly just for fun and to buy a few more magazines for the bathroom. I refuse to pay $5-7 a magazine when I can get the ones that are a few months old  for .50 cents - works fine for me!  While I was there I came across a canners heaven!  They had lots of Ball and Mason jars but I don't need any more right now.  What they did have was a whole basket of snap lids and rings.  I actually found some to fit those little odd-sized jars I was talking about.  Yippee.  As you can see in the picture below the original price was 21 cents - I had to pay 50 cents!  Inflation I guess.

I ended up with an assortment of rings and lids for $2.00.  The lids are FAR to old to use for canning - the rubber only lasts so long before it deteriorates and becomes unsafe for canning. 

All my jars have proper lids now so all is right in the world-of-canning according to Anita!