Comments on: Simple Saturdays: Simplifying Canning!

By: Cruz Perrota

Cruz Perrota — Sat, 23 Oct 2010 21:56:10 +0000

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By: Jerusha

Jerusha — Fri, 27 Feb 2009 14:28:12 +0000

I didn’t even know people canned vegetables! I was always taught to freeze them…I actually freeze everything- pears, peaches, strawberries, etc. except tomatoes, and pie filling. Canning pie filling takes time but oh am I ever thankful when un-expected company comes!

By: Marcy

Marcy — Fri, 03 Oct 2008 07:29:45 +0000

Lindsay,
I just have to say THANK YOU for the tomatoe tips!!! I hate canning tomatoes every year, because it takes SO long… I chopped mine up & it took about 4-1/2 hours from start to finish The other tip I loved was using the oven to keep the jars warm – I’ve been canning for over 10 years & had never heard that tip before!!
~Marcy

By: Lauren

Lauren — Mon, 29 Sep 2008 15:21:05 +0000

I just canned some tomatoes from my own garden this weekend! I was so excited as I have only canned once before. Thankfully my husband’s grandmother is an expert canner and told me how to do it. We made 11 jars of tomatoes and I also have made three batches of marinara sauce with my home grown heirloom tomatoes and froze it. I feel so blessed by the Lord for this rich bounty!

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Mon, 29 Sep 2008 15:08:36 +0000

Well, I’m a novice with canning, too, so I won’t add any “expertise” to the topic at hand, LOL!

I will say, though, that if you’re going to peel your peaches, the method of putting them in boiling water for a minute or so really does work! I processed 40 lbs of peaches in less than a day, by myself, and though I chose to freeze most of them (washed well, skins on), I ended up canning the last 10 lbs or so. It went fairly fast using that method, and there were only a handful of peaches who’s skin didn’t come off easily.

Thanks so much for hosting again, Lindsay! Wonderful job, both weeks! And thanks to all who participated! The carnival will be back at my blog as of this Saturday.

Happy canning, everyone! I’m back at it with 50 lbs of apples today!

By: Donielle @ Naturally Knocked Up

Donielle @ Naturally Knocked Up — Mon, 29 Sep 2008 10:57:15 +0000

The oven to keep the jars warm! Why did I never think of this? Awesome tip. Hopefully I’ll be feeling up to canning some peaches and applesauce this week. I had to quit on my tomatoes cause it was making me nauseous! 5 days of smelling tomatoes did nothing for my preggo tummy other than give me an aversion to all things with tomato sauce! I have it canned, but now don’t want to use it.

By: Lindsay

Lindsay — Mon, 29 Sep 2008 04:14:38 +0000

Thanks Genny for sharing again! It looks like it may just be the best approach to peel peaches before canning. Definitely eliminating cooking the produce (choosing the raw pack method) helped save alot of time and simplified the process for me.

By: Michele @ Frugal Granola

Michele @ Frugal Granola — Mon, 29 Sep 2008 02:57:11 +0000

Gen,
That’s exactly why I have always peeled my peaches too! I had heard that peach skin easily harbors bacteria (in & under it). I peel my peaches exactly like “Bon” (below) mentions.
Michele

By: DeAnna

DeAnna — Mon, 29 Sep 2008 02:28:17 +0000

I think the only safety issue when “pick your own” mentions that, is because some people put the peaches in jars that aren’t warm and then put in hot liquid and it can break the jars. I think I read that somewhere on that site or somewhere else. I did a few jars of peaches, this is my first time/year canning so I didn’t buy alot, just wanted to try out 1/2 bushel first. I froze most of my peaches and made some preserves and only canned 4 quarts. With the ones I did can, I cooked a little before. I wish I hadn’t, but oh well, live and learn. I think I will try it like you next time, way too much extra work with busy little ones in the house.

Did you find canning tomatoes rather than making them into spaghetti sauce, etc. was cost effective? I canned some spahetti sauce, but didn’t find it to be much less expensive than buying organic spaghetti sauce in the store. I’m sure I will love it and enjoyed canning them, but not very frugile even at a cheap farmers market price. I didn’t cook them much, just a couple minutes to mix in everything, but they “shrunk” up quite a bit. Again, live and learn. Next year I’m going to try gardening some tomatoes, but I was wondering if I had just canned them as tomatoes instead of sauce how that would have worked out.

By: bon

bon — Mon, 29 Sep 2008 01:16:44 +0000

Back in the ’60s, I remember helping my grandmother can (and/or freeze) peaches. Her way of removing the skins was not difficult – she kept a very large pot of water boiling simmering) on the stove, would add her batch of peaches, then after a short period of time, probably no more than a minute or so after the blanching, she would strain the peaches out into a bowl and cover with cold water so that they could be handled – she was only blanching, not cooking. This causes the skins to release from the flesh and they ‘slip’ of easily using a knife. This method also works with tomatoes.