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market-farming - Re: [Market-farming] Canning - How-to

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  • From: road's end farm <organic101 AT linkny.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Canning - How-to
  • Date: Sun, 8 Jan 2006 17:27:59 -0500


On Jan 8, 2006, at 1:48 PM, TxBeeFarmer wrote:

Thought I'd try my hand at canning. Not having any experience at all, it
seems starting with the basics like pH, temperature, equipment, etc....
should be the starting point. Can any of you recommend books or web sites?
How about some do's and don'ts? Sources of bulk jars will help too.


The Blue Book is a good idea. Use a new or recent edition. You could also try: your County Extension; and/or a new or recent edition of Putting Foods By. (Your local bookstore should be able to order either of those, if they don't have them in stock).

Around here, hardware stores, bulk food stores, grocery stores, and yard sales are all good sources of canning jars. (If at yard sales: check the condition, they shouldn't have any nicks; make sure they're a type you can get lids for, as the inner portion of the lid should be new for each use; and make sure they're actual canning jars, not just old mayonnaise jars -- though there's some disagreement about that last, some people do use old mayo jars for home canning. They're more likely to break in the canner, though.)

If you're planning to do this for sale, find out what your state regulations are; they vary a lot state by state.

-- Rivka; Finger Lakes NY, Zone 5 mostly
Fresh-market organic produce, small scale



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