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First Ever Attempt(s) at Home Canning

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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-27-06 06:15 PM
Original message
First Ever Attempt(s) at Home Canning
Edited on Sun Aug-27-06 06:18 PM by Crisco
Hey all, I know I've been quiet lately, but it's been so hot I just haven't felt like thinking about food. 'tis gonna change.

In Tennessee we get wonderful, meaty, sweet & nutty-tasting tomatos called Bradley Pinks. (This summer it was so hot they were more yellow/red than pink, but taste as great.) I decided to keep a few for the autumn.


I don't have a real canning outfit, so used an 18-qt stock pot with a steaming insert sitting on a metal trivit. Here be the results:






The two on the ends were canned Thursday, the other five were done today. I'm wondering if I should re-do the second from the left. The seal sounds okay but I'm cautious.
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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-27-06 08:17 PM
Response to Original message
1. I know only one thing about canning.
Edited on Sun Aug-27-06 08:18 PM by Gormy Cuss
When you doubt the seal, don't take any chances. If you canned it today, throw it in the fridge or freezer for later use. If you canned it on Thursday, can't tell you whether to save it or pitch it.

The tomatoes sound like a nice variety. One of these days I'll starting canning some of mine.

on edit: send a pm to bearfan. He's had threads on this topic recently.
http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=23110
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