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Canning: can anyone recommend a good book on the basics?

Good evening, all! Can anyone recommend a good book on canning basics? We got a pressure canner last year but, haven't used it. There is so much conflicting information on the internet and, unfortunately, I don't have my grandmothers around to lend their expertise. I'm afraid of making a mistake and wasting our beautiful homegrown goodies or, worse, making my friends and family ill.

Replies to This Discussion

Permalink Reply by Al Justice on May 4, 2009 at 9:58pm

I would steer you wrong because I still cold-pack outside old-style--an art and craft extension folks don't bother to share that if done with attention to detail is perfectly fine.

However, the literature that came with your canner should have 'loads' of information. If not the times and pressures are readily available on the internet.

The only thing I could add is that I use a half to a full tsp of lemon juice in almost everything to retail color.

Permalink Reply by Julie Jo Oliger on May 4, 2009 at 10:02pm

I bought the Ball Complete Book of Home Preserving and I absolutely love it. Who would know more than the people who make the jars/lids? Here it is at Amazon.com: http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&fie... I'm not sure how to make it a link, but you can cut and paste it. I have canned with my mom and I've been doing it for years without a book and then the last two years things started to go wrong, and I couldn't figure out why, so I bought the book, and now I know! Hope this helps.

Permalink Reply by Contessa Dorner 7b/SC on May 4, 2009 at 10:03pm

Thanks, Al. The lemon juice is a great tip! Can you tell me, why do we have to use "plain" salt for canning? Last year I did some bread and butter pickles and then realized that I used regular iodized salt. I've been afraid to eat them or share them just in case I ruined them by using the wrong salt.

Permalink Reply by Contessa Dorner 7b/SC on May 4, 2009 at 10:06pm

Thank you, Julie! Good recommendation! I will put this on my list!

Julie Jo Oliger said:

I bought the Ball Complete Book of Home Preserving and I absolutely love it. Who would know more than the people who make the jars/lids? Here it is at Amazon.com: http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&fie... I'm not sure how to make it a link, but you can cut and paste it. I have canned with my mom and I've been doing it for years without a book and then the last two years things started to go wrong, and I couldn't figure out why, so I bought the book, and now I know! Hope this helps.

Permalink Reply by Adele Michelsen z6/7 LI, NY on May 5, 2009 at 12:37am

I found this on ivillage.com.
"If you want odd flavors in your salt brines, then use table salt, which has silicon dioxide and other moisture preventers.. Obviously its not a suitable substitute for canning salt. Even for that Kosher salt is mostly pure, but measures very differently due to its granule size being much larger. Pickling salt is available from many sources fairly cheap."

They also said that Iodized Salt will make the brine cloudy and many times will leave a residue on the glass. They said too that Canning / Pickling Salt is the more pure of the salts, and that Kosher Salt runs a close second. The only problem with Kosher Salt is that the grains are larger so you have to use it sparingly.

Permalink Reply by Tammy Runion on May 5, 2009 at 5:55am

Your local county extension agent should also be able to provide you with information on canning. They have many free publications to encourage people to use what they grow.

Permalink Reply by shadowgrrrl on May 5, 2009 at 7:55am

The Kerr or Ball book available at Walmart and other such outlets is fine.

Permalink Reply by Lolo Ott on May 5, 2009 at 10:09am

I agree on this canning book. Sure helped this canning novice start out easily last year, I am also big at checking such books out at the library.

shadowgrrrl said:

The Kerr or Ball book available at Walmart and other such outlets is fine.

Permalink Reply by PeggySue Aydelotte z6PA on May 5, 2009 at 10:12am

The Ball Company, the mason jar makers, have a "Blue Book of Canning" that will tell you everything you ever wanted to know.

Permalink Reply by Barbara zn8 VA on May 5, 2009 at 6:56pm

Al, I am interested in the "cold pack outside old style" Would you provid some details. THX

Permalink Reply by Melody Leftwich z8 TX on May 10, 2009 at 1:08pm

I Love "Storey's Basic Country Skills" it's an old one but fun to read and chock full of gardening advice, food preservation techniques and advice on just about everything you could wish to know. It's like having my grandmother at my fingertips!

Just found "The Encyclopedia of Country Living, 10th Edition" if you want something updated.

Permalink Reply by Sparticuss The Gardenest on February 24, 2010 at 10:01am

Here is the best way and place to learn. This is on the USDA official website, it's not only 100% free, but it teaches you every single safe method and also has recipes. Have a look see.

http://www.uga.edu/nchfp/publications/publications_usda.html