What vegetables can well?

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Permalink Reply by COPE Farms Caretakers Of Planet Earth on January 16, 2008 at 1:22pm

tomatoes and beans are without a doubt the best canning veggies.
We do dry beans. But we also can green beans in water. Pears I know a fruit but we can them and they do very well also.

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Permalink Reply by Penelope on January 17, 2008 at 6:17pm

Pickled green beans and asparagus can be waterbath canned because vinegar raises the acidity level and they remain "vegetables" to be used as a side dish rather than merely a spicey nibble like cucumber pickles. If you steam some carrot sticks and combine them with the pickled beans and asparagus and make a marinade with olive oil, orange juice, crushed garlic and grated fresh ginger, you have a really tastey salad or appetizer. You can also steam the fresh vegetables and marinate for a crisper/fresher version.

The Kerr or Ball canning books sold with the jars in grocery stores contain the latest, safest information. Don't use grandma's; invest in a new one.

I found that dehydrating some vegetables works well for vegetables you intend to use in soups and stews. I had really good luck with zucchini slices. Just slice 1/8 thick rounds, air dry on screened racks or in a dehydrator. They rehydrate really well in minestrone. And dehydrated vegetables take up less space. One jar full of dried takes the place of several jars full of water. Canned and/or frozen zucchini is not to my liking -- turns to tasteless mush; the dehyrated version has my vote. Tomato slices dry well too, but the canned version is so much better and handier to use.

When I first started using a pressure canner, I was really intimidated, but found it quite easy and efficient. The gauge and seal need to be checked annually (by a county extension agent) and instructions followed explicitly, and don't forget there are different lengths of time for both water bath canning and pressure canning depending on altitude.

Good luck.

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Permalink Reply by david e kelley on August 9, 2009 at 9:11am

I completely agree with you and these are the same guidelines I follow. Keep the good information coming.
Stay natural.
David

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Permalink Reply by David Brownlee on August 29, 2009 at 11:56am

I remember grandma used to dehydrate the old-fashined way too...just lay them out in the hallway across from the (foot pumped) sewing machine.

We usta do "pickle relish" with the grinder once the fall frost was coming. There were always tons of green tomatos and Mom would add in some peppers and even a turnip or two. We didn't use the "pickle relish" as a flavor enhancer - it was a full side dish. I ate tons of the stuff growing up out of those Ball-Kerrs.

"eat what you can...and what you can't....you can".

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Permalink Reply by Kristi on January 16, 2008 at 1:24pm

Unless you've pickled them, most veggies can't be canned in a boiling water bath. Only high acid foods can be safely canned that way. The good news is, you're ready to make incredible pickles, chutneys, jams and jellies. Tomatoes can be boiling water bath canned (technically, they're a fruit). If you're looking to can beans and corn, you must use a pressure canner.

Hope this helps!

Kristi

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Permalink Reply by E.J. on January 16, 2008 at 2:21pm

Cabbage is our all time favorite after Tomatoes.
It involves a small fermentation process and then it is ready to be hot water canned.
Most recipes call for salt but this is not necessary.
Watch and listen for your lids to tell you it's time to go on the shelf.
Happy Canning!

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Permalink Reply by chris w on September 11, 2009 at 11:39pm

I'd love to see more detailed instructions of canning cabbage plus what you use it for...... sounds interesting!

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Permalink Reply by E.J. on September 13, 2009 at 2:41pm

Sauerkraut

PREPARATION:
Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
In a large container, thoroughly mix 2 tablespoons salt with 3 pounds shredded cabbage.
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Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.
Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that just fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.
An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection the bag with the water in it can be placed inside another plastic bag.
Any bag used should be of heavyweight, watertight plastic and intended for use with foods.
The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.
Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually completed in 5 to 6 weeks.
Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned as follows: Hot Pack: Bring sauerkraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with sauerkraut and juices, leaving 1/2-inch headspace.

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Permalink Reply by Valerie on January 17, 2008 at 4:19pm

Make sure you have instructions for each of the things you want to can... I don't can veggies aside from tomatoes (for spaghetti sauce and soups) but my friend used to can veggie soup and chicken soup with meat and veggies from her garden. I know it can be done... but I am not sure what kind of canner you would need (my friend and I have both).

I can tons of fruit. Apples and peaches are the biggest by far. But I have also done cherries, pears, and some other pie fillings. I do sugar free or low sugar methods and they work out great. :)

Best of luck. I love canning and freezing. (I would look into freezing as well, as this is how I preserve most of my veggies... just a simple blanch and then stick in a freezer bag).

Val

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Permalink Reply by Gail Wolf on January 17, 2008 at 5:58pm

Hello, Pam!

Unfortunately, home canned vegetables need to be processed in a pressure canner (to ensure a high enough temperature to destroy toxin-producing bacteria) rather than a water bath canner. Tomatoes are the exception because they have a high acidity level. Since you bought the water bath canner though, you could still have some fun preserving fruits and/or making jams, jellies, apple butter and the like. Here is an extension service website (Virginia Tech) that has a lot of good information. Just about all of the states have an extension service, so you could use Google and find others as well.

http://www.ext.vt.edu/pubs/foods/348-594/348-594.html

Good luck canning! It's a lot of work, but also very fun and rewarding. When I was younger like you, I used to can things together with my neighbor. We would work together in her kitchen one time, then in my kitchen the next time. This made the work seem less difficult, since we were helping each other out, and we had a lot of fun together too!!

Sincerely,
Gail Wolf
Seattle, WA

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Permalink Reply by Pam on January 17, 2008 at 7:01pm

Oooo, apples! I'm planting an apple tree, that might work. It sounds like I could also can spaghetti sauce and salsa...

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Permalink Reply by Sue G on January 17, 2008 at 9:21pm

keep trying with your tomatoes - I hope you are planting some canning varieties, as salad/sandwich tomatoes are generally too watery to can well (though better than letting them go to waste, I guess). Keep your eyes out for a pressure canner (I found mine in our regional swap/sell magazine) and your options will open way up. I like home-grown green beans canned better than frozen and do a lot of them. Also lots of home-made salsa (which I pressure can because of the onions and peppers in it) which makes the quickest and easiest chili ever. Beets are also great canned, and carrots too (though I keep a bunch of those for "fresh" in the cellar). Good luck!

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