Canning questions?

Question

Okay. Here's the scoop. My hubby and I planted a small veggie garden this year. We have a few tomato plants, beans, garlic, peas, and peppers. They are all flourishing and will be getting veggies that are ready to pick in the next couple days.

Here's my question. I would really like to can the tomatoes and peppers by making salsa with them. Or even spagetti sauce. I do not have a canner but I've seen people can without putting their jars in hot water. Does anyone know the process of doing this?

Also, and good salsa or spagetti sauce recipes? Thanks so much!!!

Answer 1

I just started canning a couple years ago, and kind of learned as I went. I use a water bath canner, which is basically a big pot of boiling water with a rack to hold jars in it. Nothing fancy. I have not stepped up to a pressure canner yet. (they're a little pricey)

The number one, absolutely best thing I bought when I first started canning was the "Ball Blue Book" guide to home preserving. It tells you the process for water bath canning, pressure canning, and freezing, along with recipes for just about anything you might want to make (including several different salsa and spaghetti sacue recipes). I got my copy at Wal-Mart in the canning section, but you can get one at any bookstore or online. I think they are less than $10.

I would have never been able to do it without that book. It will help you and explain so much that the cost will be worth it 100 time over.

Good Luck!

Answer 2

It is absolutely unsafe to can without hot water processing, you can end up with botulism which will kill you. This is especially important with non acid foods like peppers, garlic, beans and peas.

You can do the salsa and spagetti sauce (meat free) with just a hot water bath. If you want to can the beans etc, you will need a pressure cooker. A hot water bath canner is not expensive -- look for a used one in flea markets or at garage sales. You can also just use a big pot.

Your other option is to make the salsa and sauce then package in plastic containers and freeze.

See link below for tips and recipes

Answer 3

A lot of seasoned people don't use water bath canners in my town. They prefer steam canners. You can still buy them at some grocery stores like Allen's and Reams. These types of canners are lot easier to use and they are pretty safe. None of my jars got spoiled. They look like tamale steamers (sort of)
1. Prepare your salsa as indicated in your recipe book. Make sure it is acidic enough to kill germs.
2. Thoroughly wash your tempered jars and put them in the oven at 150F till ready to bottle.
3. Keep your lids and screws in a boiling water.
4. Bottle them and steam them for 30-40 min.
5. Let it cool for up to 12 hrs. The lids will actually sink in. Enjoy.

Answer 4

To save you a lot of time and resources. Walmart sells freezer canning jars. Look for them in the section where they stock all of the canning supplies. I froze all my salsa last year and it was so much easier and cheaper than other methods. Just something to consider. This year, i'm going to try some other methods but i can't recommend the process as of yet.

Good Luck!

Answer 5

You boil the lids in water on top of stove. Sterilize jars in dishwasher. Then place jars on cookie sheet in the oven at 300 . Pull out hot jars, fill with hot ingredients, & seal with hot lids. Place filled jars on counter to cool. You should hear the lids snap down when they are cool enough indicated that they are sealed. Good luck!

Answer 6

Somebody once told me if you have a dishwasher you can put the sealed bottles in there and it works. Can't tell you how reliable that is though.