Table Talk: Aug. 19

Can it right

By
August 16, 2010

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat, most Thursdays.)

The harvest is in, and you can barely close the fridge, what with all the very ripe produce inside. What to do?

Can it! This week, Kim invites Marisa McClellan, founder of the popular canning blog Food in Jars, to join the discussion on Table Talk. Bring your questions about canning and preserving: Marisa is, of course, an excellent resource for information about putting up food in jars.

Marisa McClellan
Marissa McClellan

Join Kim and Marisa, right here, on Thursday, August 19, at 1 p.m. ET, 10 a.m. PT. Sign up below to receive an email reminder of the chat.

Kim, a trained chef and longtime food journalist, will soon publish a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Editor’s note: Table Talk will take a break on August 26 but will be back the following Thursday, September 2. See you then!

 Table Talk with Kim O'Donnel -Aug. 19, 2010(08/19/2010) 
9:50
Kim ODonnel: 
Coming up in just a few minutes: A canning, preserving & pickling chat w/ Food in Jars blogger Marisa McClellan. Join us!
Thursday August 19, 2010 9:50 Kim ODonnel
10:00
Kim ODonnel: 
Hey folks! A special hour is underway. Please say hello to Marisa McClellan, Food in Jars  blogger and canner extraordinaire. Marisa joins us from Philadelphia where she's canning almost nightly and teaching folks in Philly how to put up food.

Extra bonus: Jarden, the folks who make Ball and Kerr jars, have generously donated a slew of prizes to give away throughout the hour.  All you need to do is submit a canning comment or notion at the bottom of this page & you'll be entered in a random drawing for some cool stuff. Two lucky winners will receive  a Ball® Canning Discovery Kit (canning rack with an integrated jar-lifter, a set of 3 pint jars, lids and bands, a beginner’s guide to canning and a recipe booklet; retail value: $11.50) & a Ball guide, and 10 winner will receive a coupon booklet for jars.  I'll select winners at 5 pm PT today. Let's roll!
Thursday August 19, 2010 10:00 Kim ODonnel
10:00
Marisa: 
Hi Kim! I'm delighted to be here today!
Thursday August 19, 2010 10:00 Marisa
10:00
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I'm here!
Thursday August 19, 2010 10:00 Jeanne in Seattle
10:01
Marisa: 
Hi Jeanne! So nice to "see" you!
Thursday August 19, 2010 10:01 Marisa
10:01
Kim ODonnel: 
That's Jeanne, my canning partner in crime from Canning Across America.
Thursday August 19, 2010 10:01 Kim ODonnel
10:01
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Hi Marisa!
Thursday August 19, 2010 10:01 Jeanne in Seattle
10:01
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
Me too!
Thursday August 19, 2010 10:01 Joyce @friendsdriftinn
10:01
Kim ODonnel: 
Marisa, I've been meaning to ask: It seems like when you're not sleeping you're canning. Tell me about your obsesssion, how it got started.
Thursday August 19, 2010 10:01 Kim ODonnel
10:02
Marisa: 
I do can a lot, it's true.
Thursday August 19, 2010 10:02 Marisa
10:02
[Comment From Erin Erin : ] 
Me too! Hello Marisa!
Thursday August 19, 2010 10:02 Erin
10:02
Marisa: 
I grew up in a family that canned.
Thursday August 19, 2010 10:02 Marisa
10:02
Kim ODonnel: 
Erin, you must show off your latest canning endeavor. Deets, please.
Thursday August 19, 2010 10:02 Kim ODonnel
10:02
[Comment From JodieS JodieS : ] 
Hi Kim! I can finally make it live and am so excited. Hi Marisa.
Thursday August 19, 2010 10:02 JodieS
10:03
Marisa: 
My family moved to Portland, OR when I was 9 years old and discovered just how incredibly the blackberries grew there and so we started to make jam.
Thursday August 19, 2010 10:03 Marisa
10:03
Marisa: 
Hey Erin and JodieS!
Thursday August 19, 2010 10:03 Marisa
10:03
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Marisa, you've been busy this summer!
Thursday August 19, 2010 10:03 Jeanne in Seattle
10:03
[Comment From Karen Karen : ] 
Looking for more uses for my tomatoes like jam or chutney. Any advice?
Thursday August 19, 2010 10:03 Karen
10:04
Marisa: 
Jeanne, I've been incredibly busy this summer. I think I've canned something in the neighborhood of 250 jars of stuff, and I haven't even started on tomatoes yet.
Thursday August 19, 2010 10:04 Marisa
10:04
[Comment From Erin Erin : ] 
Marisa, your post on small-batch canning completely changed my outlook on the entire process. Here is a public link to a picture of my pantry, from this morning: http://www.facebook.com/photo.php?pid=31547583&l=b9ad5dc488&id=1427614756
Thursday August 19, 2010 10:04 Erin
10:04
Kim ODonnel: 
MARISA! 250 cans?! Blow me down.
Thursday August 19, 2010 10:04 Kim ODonnel
10:04
Marisa: 
Oh my gosh, Erin! That's amazing!
Thursday August 19, 2010 10:04 Marisa
10:04
Kim ODonnel: 
Go Erin!
Thursday August 19, 2010 10:04 Kim ODonnel
10:04
[Comment From jen maiser jen maiser : ] 
Hi, Marisa! What do you usually suggest for people just starting out canning? What's the simplest thing you can think of that would prove to them how awesome canning is?
Thursday August 19, 2010 10:04 jen maiser
10:04
Marisa: 
Well, the reason I've been canning with such intensity is that I'm working on a book!
Thursday August 19, 2010 10:04 Marisa
10:04
Kim ODonnel: 
Oooh...can you share??
Thursday August 19, 2010 10:04 Kim ODonnel
10:05
Marisa: 
Just signed the contract this week! It will be called Food in Jars, will have 100 recipes and will be coming out in the spring of 2012. There's still a lot of work to do.
Thursday August 19, 2010 10:05 Marisa
10:05
Kim ODonnel: 
WOWOWOWOWOWOWO. Who's publishing?
Thursday August 19, 2010 10:05 Kim ODonnel
10:05
[Comment From JodieS JodieS : ] 
What are some of the easiest things to jar for beginners? I'm intimidated from starting--thinking of lots of items to buy for canning, amount of produce I need, the heat in my already hot kitchen. What's easy, and a good bang for the buck?
Thursday August 19, 2010 10:05 JodieS
10:05
Marisa: 
Jen, I think that pickles are a really good place to start. Something like dilly beans, because they don't lose their crunch in the hot water bath canner.
Thursday August 19, 2010 10:05 Marisa
10:06
Marisa: 
Kim, I'm working with Running Press.
Thursday August 19, 2010 10:06 Marisa
10:06
Kim ODonnel: 
Fantastic. Right in your neighborhood!
Thursday August 19, 2010 10:06 Kim ODonnel
10:06
Kim ODonnel: 
Big congratulations.
Thursday August 19, 2010 10:06 Kim ODonnel
10:06
[Comment From Myra Kohn Myra Kohn : ] 
Hello Marisa! Good morning Kim! Hi everyone!
Thursday August 19, 2010 10:06 Myra Kohn
10:06
Marisa: 
JodieS, you and Jen had almost the same question! Pickles are also good, because you can do just a few jars at a time. You don't have to overwhelm yourself with a ton of produce.
Thursday August 19, 2010 10:06 Marisa
10:07
Kim ODonnel: 
Hey Myra, what are you canning next?
Thursday August 19, 2010 10:07 Kim ODonnel
10:07
Marisa: 
Thanks Kim! And hi Myra!
Thursday August 19, 2010 10:07 Marisa
10:07
Kim ODonnel: 
I found that making blueberry jam was a great way for me to get my canning feet wet. Simple, straightforward, one pot, no pectin.
Thursday August 19, 2010 10:07 Kim ODonnel
10:08
Kim ODonnel: 
But I also think canning with a partner is critical when you're just getting started. Share the load.
Thursday August 19, 2010 10:08 Kim ODonnel
10:08
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Marisa: Oh, I am so very glad!! I was wondering when that would happen! Congrats!
Thursday August 19, 2010 10:08 Jeanne in Seattle
10:08
Marisa: 
Blueberry jam is definitely a good one. Blackberries are good too, because they almost always set.
Thursday August 19, 2010 10:08 Marisa
10:08
[Comment From Erin Erin : ] 
Please sign me up for a copy - your blog is an excellent resource, too!
Thursday August 19, 2010 10:08 Erin
10:08
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
All canning, or will you include dehydrating etc
Thursday August 19, 2010 10:08 Joyce @friendsdriftinn
10:08
Marisa: 
Thanks Jeanne! Erin, you got it!
Thursday August 19, 2010 10:08 Marisa
10:08
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Oh, Marisa! Am getting all tingly inside--that is gonna be on FAB book!!
Thursday August 19, 2010 10:08 Jeanne in Seattle
10:08
[Comment From JodieS JodieS : ] 
I do have a lot of cucumbers in my tiny garden this year. Do I need specific type of cucumbers, or would any work?
Thursday August 19, 2010 10:08 JodieS
10:09
Marisa: 
it's going to be canning, both boiling water and some pressure canner, as well as some recipes for granola and bread mixes in jars.
Thursday August 19, 2010 10:09 Marisa
10:09
[Comment From Jane Jane : ] 
I keep wimping out and doing refrigerator pickled things to avoid official canning. It's great but there's only so much fridge space. Is it easy to do small batch canning?
Thursday August 19, 2010 10:09 Jane
10:09
[Comment From JodieS JodieS : ] 
Ooh, Kim, talk about blueberry jam. That sounds delicious!
Thursday August 19, 2010 10:09 JodieS
10:09
Marisa: 
JodieS, kirby cucumbers work best for canning because they hold their crunch the best over the long term. However, you can make really good relishes with just about any cucumber.
Thursday August 19, 2010 10:09 Marisa
10:10
Marisa: 
Jane, it's SO easy to do small batch canning, particularly with pickles. You can even just make one jar at a time.
Thursday August 19, 2010 10:10 Marisa
10:11
Marisa: 
I missed Karen's question about tomatoes from earlier. As far as advice for jams or chutneys, I really recommend the new canning book Put 'Em Up. It has so much great information and useful recipes.
Thursday August 19, 2010 10:11 Marisa
10:11
Kim ODonnel: 
Jodie, it's really so simple.  Just made a batch a few weeks ago. 9 cups of berries, 3 cups of sugar, 1/4 cup lemon juice. And I like to add a cinnamon stick while berries are cooking.  You can pulverize berries & sugar to help along the process but not necessary. Cook til 220 degrees.  Jam will have thickened, reduced.  That's the separate part from the processing.
Thursday August 19, 2010 10:11 Kim ODonnel
10:11
[Comment From Myra Kohn Myra Kohn : ] 
this week? peaches! before the can-a-rama at metropolitan market ends! canning local pence peaches. with vanilla bean.
Thursday August 19, 2010 10:11 Myra Kohn
10:12
Kim ODonnel: 
I did blackberry jam w/ vanilla bean & it is OUTTA sight.
Thursday August 19, 2010 10:12 Kim ODonnel
10:12
[Comment From Emily Emily : ] 
What about raspberry jam? Does that need pectin?
Thursday August 19, 2010 10:12 Emily
10:12
Kim ODonnel: 
I tend not to use pectin. What about you, Marisa?
Thursday August 19, 2010 10:12 Kim ODonnel
10:12
Marisa: 
Myra, that sounds amazing!
Thursday August 19, 2010 10:12 Marisa
10:12
[Comment From jen maiser jen maiser : ] 
I've been wanting to use the book Putting Up by Stephen Palmer Dowdney but he suggests pH measuring for nearly all his recipes. Do you ever use them? Is it something I should do?
Thursday August 19, 2010 10:12 jen maiser
10:13
Marisa: 
I actually do use pectin, because I like having the set insurance it gives. But I don't always. When I do use pectin, I always use the liquid variety, because it gives a softer set than the powdered stuff does. Although this year, the liquid pectin hasn't been working so well.
Thursday August 19, 2010 10:13 Marisa
10:13
Kim ODonnel: 
Interesting question, Jen.  I don't own a pH measurement tool.  Thoughts, Marisa? I know Jeanne from Canning Across America does.
Thursday August 19, 2010 10:13 Kim ODonnel
10:13
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
Beauty of jams if they dont set solid, I just tell peeps its pancake syrup! Giggles
Thursday August 19, 2010 10:13 Joyce @friendsdriftinn
10:14
Marisa: 
Jen, I've used a few recipes in that book, but I've never followed his instructions for measuring pH. He used to sell preserves for a living, so I think that's where his pH perfectionism comes from.
Thursday August 19, 2010 10:14 Marisa
10:14
Kim ODonnel: 
Absolutely Joyce -- or if a jar of jam doesn't seal, it goes straight into the fridge & perfectly good eating.
Thursday August 19, 2010 10:14 Kim ODonnel
10:14
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Marisa: Kim and I canned a blueberry jam this summer that was to do for! Yummy! Kim had the idea of adding a stick of cinnamon to the jam as it cooked.
Thursday August 19, 2010 10:14 Jeanne in Seattle
10:14
[Comment From Emily Emily : ] 
Can anyone see this? I don't think my comments are coming through!
Thursday August 19, 2010 10:14 Emily
10:14
Kim ODonnel: 
Yep, we see you, Emily!
Thursday August 19, 2010 10:14 Kim ODonnel
10:14
Marisa: 
I do think that monitoring your acid levels is important though, and whenever I have a questionable fruit or vegetable, I acidifiy just to be safe.
Thursday August 19, 2010 10:14 Marisa
10:14
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
How do you develop your own recipes? Salt and sugar so important. Is there a "magic" ratio?
Thursday August 19, 2010 10:14 Joyce @friendsdriftinn
10:15
[Comment From Myra Kohn Myra Kohn : ] 
Congratulations on the book, Marisa! That is fantastic news and Running Press is awesome!
Thursday August 19, 2010 10:15 Myra Kohn
10:15
Marisa: 
But no, I don't have a tool specifically for the job.
Thursday August 19, 2010 10:15 Marisa
10:15
Kim ODonnel: 
Running Press is a cousin of Da Capo (my publisher), so I guess that makes us related now, Marisa.Laughing
Thursday August 19, 2010 10:15 Kim ODonnel
10:15
[Comment From Jasmine Jasmine : ] 
I'm glad that you're talking about pickles! I've been canning for the past four years, and have done lots of jam and tomatoes and am totally comfortable with those, but am pickling for the first time this weekend -- a friend and I are sharing a load of 20 pickling cucumbers. I'm definitely going to ice brine then pickle some, any suggestions for other ideas? I'm not a relish fan, but I love anything garlicky or spicy.
Thursday August 19, 2010 10:15 Jasmine
10:16
Marisa: 
When it comes to developing jam recipes, I look at a bunch of recipes before I start. Then I head into the kitchen and just start to cook. I typically add about half as much sugar as fruit (by volume) and cook it down.
Thursday August 19, 2010 10:16 Marisa
10:16
Marisa: 
Thanks Myra! And yay Kim, we are book relations!
Thursday August 19, 2010 10:16 Marisa
10:16
Kim ODonnel: 
Remember: Add  a comment at the bottom of the chat page & you'll be entered to win canning supplies & coupons!
Thursday August 19, 2010 10:16 Kim ODonnel
10:16
[Comment From JodieS JodieS : ] 
Bread mixes in jars? Really? I've never heard of that; sounds exciting!
Thursday August 19, 2010 10:16 JodieS
10:16
[Comment From Erin Erin : ] 
Easy to prepare & can: applesauce, hands down.
Thursday August 19, 2010 10:16 Erin
10:17
[Comment From Alicia Alicia : ] 
Are there any good ideas for canning turnips?
Thursday August 19, 2010 10:17 Alicia
10:17
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Put 'Em Up by Sherri Brooks Vinton is an awesome book. We've been canning from it all summer!
Thursday August 19, 2010 10:17 Jeanne in Seattle
10:17
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim: Actually, I don't have a ph measuring tool. They are quite expensive! I saw Kathy Casey use one, though, in her commercial kitchen.
Thursday August 19, 2010 10:17 Jeanne in Seattle
10:17
Marisa: 
As far as developing pickling recipes go, I do stick with the golden rule of vinegar, which is always start with 5% vinegar and never dilute it down by more than half. I typically add a tablespoon of salt per cup of vinegar and then add the flavor enhancers as I see fit. For sweet pickles, I add sugar to taste.
Thursday August 19, 2010 10:17 Marisa
10:17
[Comment From Erin Erin : ] 
If jams DO set, then how do you pour them over ice cream? *wink*
Thursday August 19, 2010 10:17 Erin
10:18
Kim ODonnel: 
That's a fine idea for unsettable jam, young lady.
Thursday August 19, 2010 10:18 Kim ODonnel
10:18
[Comment From Erin Erin : ] 
Marisa, your advice to re-purpose an asparagus steamer for small-batches (one pint at a time) is the best thing since sliced bread. It's how I put up pickles of all kinds - great way to start out, as a beginner.
Thursday August 19, 2010 10:18 Erin
10:18
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Myra: Peaches! Yummmm
Thursday August 19, 2010 10:18 Jeanne in Seattle
10:18
Marisa: 
Jasmine, there's a recipe on my site for cucumber dills that makes a good pickle. To increase the garlic flavor, just add a few more cloves.
Thursday August 19, 2010 10:18 Marisa
10:18
[Comment From Jane Jane : ] 
Is it typical to cut vinegar with some water for more of a brine, so the spices and herbs don't get overpowered with the vinegar? I've been doing zucc pickle rounds but adjusting recipes. All call for sugar. Prefer garlicy herby.
Thursday August 19, 2010 10:18 Jane
10:18
[Comment From JodieS JodieS : ] 
How many jars does 9 cups of berries produce?
Thursday August 19, 2010 10:18 JodieS
10:19
Kim ODonnel: 
Jodie, depends on the berry, but I think I got 5 or 6 pints!
Thursday August 19, 2010 10:19 Kim ODonnel
10:19
[Comment From jen maiser jen maiser : ] 
ok, thanks. i was thinking the same re the pH strips but needed permission from someone who knows better. ;)
Thursday August 19, 2010 10:19 jen maiser
10:19
Marisa: 
Jane, I always dilute vinegar, but by no more than half.
Thursday August 19, 2010 10:19 Marisa
10:19
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Marisa: so glad to see you come out on the side of pectin. So many people are so vehemently against pectin, it's nice to see another side :).
Thursday August 19, 2010 10:19 Jeanne in Seattle
10:19
Marisa: 
JodieS, yield will vary a lot though, depending on how much sugar you use and how much water is in the berries.
Thursday August 19, 2010 10:19 Marisa
10:20
[Comment From Jane Jane : ] 
Boozy: a friend has been marinating her huge fig crop in jars of vodka and bourbon. I'm planning a marionberrycello.
Thursday August 19, 2010 10:20 Jane
10:20
Kim ODonnel: 
Jane, that sounds like great fun. Marionberrycello. Love it!
Thursday August 19, 2010 10:20 Kim ODonnel
10:20
Marisa: 
Jen, you are hereby granted permission to skip the pH strips! Just make sure when canning things like white peaches, tomatoes or figs to add a bit of extra acid and you'll be fine.
Thursday August 19, 2010 10:20 Marisa
10:20
[Comment From Myra Kohn Myra Kohn : ] 
I've been canning for 17 years and have never used the PH tool. Never had a batch of anything go bad. Kathy Casey uses hers (that was a great demo, wasn't it, Jeanne?) because she sells her jars and pickles commercially.
Thursday August 19, 2010 10:20 Myra Kohn
10:20
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jen: ph strips are still considered not sensitive enough for safe canning as far as I know.
Thursday August 19, 2010 10:20 Jeanne in Seattle
10:20
[Comment From jen maiser jen maiser : ] 
So glad Jane asked that question. I get worried about not following canning directions exactly, but I usually want them less vinegary and not sweet.
Thursday August 19, 2010 10:20 jen maiser
10:21
[Comment From Emily Emily : ] 
I'm interested in making a raspberry jam, how do you typically deal with the seeds?
Thursday August 19, 2010 10:21 Emily
10:21
Marisa: 
Jeanne, the way I look at it is that people always used pectin to help their jam, whether it was in the form of green apples or just combining low pectin fruits with high ones. And even the commercial pectins are still made from citrus fruit, so they aren't super unnatural.
Thursday August 19, 2010 10:21 Marisa
10:21
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Erin: yes, applesauce is easy-peasy.
Thursday August 19, 2010 10:21 Jeanne in Seattle
10:21
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I have to say, tomato sauce is my very favorite to can! I do many quarts a summer.
Thursday August 19, 2010 10:21 Jeanne in Seattle
10:21
[Comment From Ott, A Ott, A : ] 
I started canning with mother when I was young and still can today. Just did tomato juice over the weekend to use in soups this winter. Besides sauce, ketchup, salsa and whole and diced tomatoes do you have another other ideas for all the tomatoes I have right now???
Thursday August 19, 2010 10:21 Ott, A
10:22
[Comment From Tonya R Tonya R : ] 
Is there anything I should be wary of when searching for canning recipes online?
Thursday August 19, 2010 10:22 Tonya R
10:22
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
I've just finished amaretto peach butter and am marinating peaches and bourbon for jam
Thursday August 19, 2010 10:22 Joyce @friendsdriftinn
10:22
Marisa: 
Emily, when it comes to raspberry jam, I always leave the seeds in. With blackberries, I deseed though. I puree the berries in a food processor or blender and then push them through a mesh sieve. Labor intensive to be sure, but worth it.
Thursday August 19, 2010 10:22 Marisa
10:23
Kim ODonnel: 
Nice going, Joyce!
Thursday August 19, 2010 10:23 Kim ODonnel
10:23
[Comment From JodieS JodieS : ] 
Why would someone be for or against pectin? What are the pros and cons?
Thursday August 19, 2010 10:23 JodieS
10:23
[Comment From Guest Guest : ] 
Just caught up with the thread of the conversation. Sorry to go off topic but it's my first summer canning and I have an incredibly basic question. I seem to keep sterilizing a couple more lids than I actually end up needing and am wondering if (after they've simmered) it's still okay to keep them and use them next time? Are they considered "used" once they've been sterilized?
Thursday August 19, 2010 10:23 Guest
10:24
Marisa: 
Tonya, when you're searching for recipes online, make sure that you're getting them from a trusted source. If it's a tomato product, check the balance of additional acids to the low acid ingredients (onions are very low acid).
Thursday August 19, 2010 10:24 Marisa
10:25
Kim ODonnel: 
Tonya, post a comment at the bottom of the chat page & you'll be entered to win some groovy canning supplies, including a Ball guide to preserving.
Thursday August 19, 2010 10:25 Kim ODonnel
10:25
Marisa: 
As far as those simmered lids go, I've always been told that you can resimmer them once more. But you shouldn't keep heating them up and cooling them down without using them. Just make sure that if they aren't used in one canning project that they get used first in the next one.
Thursday August 19, 2010 10:25 Marisa
10:25
[Comment From mgvs mgvs : ] 
Do you mind a very basic question? The lovely friend who taught me to make jam never put hers in a water bath to process. So, I don't either. I just pour and seal. Is this o.k.?
Thursday August 19, 2010 10:25 mgvs
10:25
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
JodieS: I think some people consider it a 'crutch'--and they don't like crutches. Others feel like the pectin adds a flavor. Others feel like it makes the jam look cloudy.
Thursday August 19, 2010 10:25 Jeanne in Seattle
10:25
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Tonya: I would be very cautious about canning recipes online. As the webmaster for Canning Across America, I get asked questions about this all the time. The more I cruise the net to answer questions, the more unsafe stuff I see. Scary!
Thursday August 19, 2010 10:25 Jeanne in Seattle
10:26
[Comment From Jane Jane : ] 
Jen: I did carrots, too. Boiled in vin/water with bay leaves, dill, garlic, onion, coriander seed, red chili flake till tender. Cool, then put in jars. Did the same with zuccs.
Thursday August 19, 2010 10:26 Jane
10:26
[Comment From Jane Jane : ] 
whoa, amaretto peach.
Thursday August 19, 2010 10:26 Jane
10:26
[Comment From JodieS JodieS : ] 
Joyce, amaretto peach butter sounds awesome. What was your recipe?
Thursday August 19, 2010 10:26 JodieS
10:26
[Comment From Emily Emily : ] 
peach and bourbon sounds amazing joyce! trying to figure out what I'm doing with my raspberries today...vanilla, raspberries & strawberries, other ides?
Thursday August 19, 2010 10:26 Emily
10:26
Marisa: 
Tonya, Jeanne is right there. The best resources for canning recipes are places like freshpreserving.com and sweetpreservation.com. Or my site ;).
Thursday August 19, 2010 10:26 Marisa
10:26
Kim ODonnel: 
Or Canning Across America!
Thursday August 19, 2010 10:26 Kim ODonnel
10:27
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
MGVS: Ack!!! Unless you are making refrigerator jam, you MUST water bath can them. The flip and seal method (is that what you use?) is not considered safe in this country. Too difficult to get it hot enough.
Thursday August 19, 2010 10:27 Jeanne in Seattle
10:27
[Comment From Alicia Alicia : ] 
The strawberry jam recipe I did ended up with all the strawberries floating to the top (Urrr!!) So I tend to stick with freezer jam. How do I keep the berries from floating up?
Thursday August 19, 2010 10:27 Alicia
10:27
Marisa: 
mgvs, what you're doing is a process called open kettle canning. And it's really not recommended anymore. Processing the jars in a boiling water bath gives you extra insurance that any bacteria that could spoil your jam will be killed.
Thursday August 19, 2010 10:27 Marisa
10:28
Kim ODonnel: 
Alicia, what do you mean by strawberries floating to the top?
Thursday August 19, 2010 10:28 Kim ODonnel
10:28
[Comment From Tonya R Tonya R : ] 
Thanks! I've just bookmarked those.
Thursday August 19, 2010 10:28 Tonya R
10:28
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Alicia: you didn't mash the strawberries?
Thursday August 19, 2010 10:28 Jeanne in Seattle
10:28
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
10 c peaches 3 1/2 c sugar 1 1/4 c amaretto Didnt peel peaches chopped and cooked down w sugar and booze. It is much richer than apple butter
Thursday August 19, 2010 10:28 Joyce @friendsdriftinn
10:29
Marisa: 
Alicia, I've seen that floating strawberry issue. It can happen with peach jam as well. I've found that if you stir the jam off the heat for a minute or two before filling the jars, and then give the jars a couple good shakes as they're cooling, the fruit will integrate with the syrup-y part better.
Thursday August 19, 2010 10:29 Marisa
10:29
[Comment From Alicia Alicia : ] 
After the jars were water bath processed, and cooled, ALL the strawberries floated up. I did mash em, so it was the pieces. The top was pieces of berries, the bottom was jelly. Very frustrating
Thursday August 19, 2010 10:29 Alicia
10:30
Marisa: 
Alicia, it's a frustrating phenomenon, to be sure.
Thursday August 19, 2010 10:30 Marisa
10:30
[Comment From Amy Amy : ] 
How do you recommend checking the seals on jars after they've processed and cooled? I know to look for the concave top and removed the bands and check visually. Is that enough? I can be a little paranoid!
Thursday August 19, 2010 10:30 Amy
10:31
Marisa: 
Amy, I always check my seals by removing the band from the cool jars and then picking the jar up by hold the edges of the lid. It should hold absolutely tight.
Thursday August 19, 2010 10:31 Marisa
10:31
Kim ODonnel: 
That's exactly what I do, too. Good rule of thumb. Of course, jars must be absolutely cool.
Thursday August 19, 2010 10:31 Kim ODonnel
10:31
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Marisa: ah, the classic test! I totally forgot about that one!
Thursday August 19, 2010 10:31 Jeanne in Seattle
10:31
[Comment From Myra Kohn Myra Kohn : ] 
Hey mgvs, come over to my house! we'll go to the market, buy whatever we find great for the day an can together in the lounge kitchen. Yes? Wednesdays are good. Water bath is 10 minutes and you are done.
Thursday August 19, 2010 10:31 Myra Kohn
10:31
Marisa: 
It's a good test!
Thursday August 19, 2010 10:31 Marisa
10:31
[Comment From Ashley Ashley : ] 
I'm also a newbie to the world of canning and have only had the time and nerve to go for refrigerator pickles so far. But all the recipes I've found call for sugar in the brine and my roommate and I prefer a more sour pickle. Is sugar a prerequisite for fridge pickles?
Thursday August 19, 2010 10:31 Ashley
10:32
Marisa: 
Ashley, sugar is not essential for fridge pickles. In fact, just about any pickle recipe could be a fridge one, just skip the processing step.
Thursday August 19, 2010 10:32 Marisa
10:33
Kim ODonnel: 
Jeanne, what's the brine mix for the pickles we've done? No sugar at all, I believe.
Thursday August 19, 2010 10:33 Kim ODonnel
10:33
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
I pickled some okra this year. First time ever had noticeable liquid loss. Followed directions to T (Ball book). All sealed. Should i be concerned?
Thursday August 19, 2010 10:33 Joyce @friendsdriftinn
10:33
Kim ODonnel: 
Great question, Joyce. I've wondered that w/ other pickles as well.
Thursday August 19, 2010 10:33 Kim ODonnel
10:33
[Comment From Jane Jane : ] 
ashley: I agree. I skip the sugar, add garlic, onion,red chili flake, bay leaf, other seeds + herbs
Thursday August 19, 2010 10:33 Jane
10:33
[Comment From JodieS JodieS : ] 
When you can fruit, should it be at the height of ripeness? If I have peaches that maybe need another 2 days to ripen, are they okay to can? Or, alternatively, if I have peaches that are probably getting mushy, are they okay to can? I'm just thinking that when I buy a lot, they might be in various stages of ripening.
Thursday August 19, 2010 10:33 JodieS
10:34
Marisa: 
Joyce, don't be concerned, some liquid loss is normal with pickles. With okra, it's often gotten sucked into the okra cavity. It's not actually lost at all, it's just pickling things from the inside out.
Thursday August 19, 2010 10:34 Marisa
10:34
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim: 3 TBL of sugar per pint is what our bread and butter pickles call for.
Thursday August 19, 2010 10:34 Jeanne in Seattle
10:34
Kim ODonnel: 
But they don't taste sweet at all. Know what I'm sayin? Myra, your husband reports that he's eaten the rest of his B&B pickles for breakfast!
Thursday August 19, 2010 10:34 Kim ODonnel
10:34
[Comment From Carissa Carissa : ] 
I skip the sugar but use a mix of cider and white vinegar.
Thursday August 19, 2010 10:34 Carissa
10:35
[Comment From Karen Karen : ] 
Can things like mint leaves and lemon verbena be added to jams safely?
Thursday August 19, 2010 10:35 Karen
10:35
Marisa: 
JodieS, it's actually better to can fruit that's a day or two out from perfect ripeness. It will hold up better in the jar and the canning syrup will make up for any missing sweetness.
Thursday August 19, 2010 10:35 Marisa
10:35
Kim ODonnel: 
And doesn't fruit have more pectin when it's a little less than completely ripe?
Thursday August 19, 2010 10:35 Kim ODonnel
10:35
[Comment From Guest Guest : ] 
Thx Jeanne & Marisa. Yes, I was using the flip & seal but will do so no more! I have the equipment for the water bath (from applesauce) so will use it going forward. Great discussion. Being a novice canner, I have so much to learn!
Thursday August 19, 2010 10:35 Guest
10:35
[Comment From Myra Kohn Myra Kohn : ] 
Yes! With cheese toast and coffee. He is hooked on your bread and butter pickles. See what you did? ;)
Thursday August 19, 2010 10:35 Myra Kohn
10:35
Marisa: 
Kim, you're right, it does have more pectin when not perfectly ripe.
Thursday August 19, 2010 10:35 Marisa
10:36
Marisa: 
Karen, you can add safely add herbs to jams in small amounts.
Thursday August 19, 2010 10:36 Marisa
10:36
Kim ODonnel: 
I love it. The world is one delicious pickle!
Thursday August 19, 2010 10:36 Kim ODonnel
10:36
[Comment From Ashley Ashley : ] 
Mmm ... thanks for the recommendations all! I will experiment.
Thursday August 19, 2010 10:36 Ashley
10:36
[Comment From Alicia Alicia : ] 
What can I do with the turnips that I'm pulling from the garden? Do turnips make good pickles?
Thursday August 19, 2010 10:36 Alicia
10:36
Marisa: 
Hooray for pickles!
Thursday August 19, 2010 10:36 Marisa
10:37
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
JodieS: Also, if something is getting mushy, that's the stage where it's not the best to can--the fruit is getting old and deterioration is starting. You don't want that process going into your cans.
Thursday August 19, 2010 10:37 Jeanne in Seattle
10:37
Marisa: 
Alicia, I've never made pickles with turnips, but I do know that some varieties can be pickles. Another good canning book to check with questions like that is So Easy to Preserve. If it's not in there, you can't can it.
Thursday August 19, 2010 10:37 Marisa
10:37
[Comment From Terresa Terresa : ] 
Has anyone used the commercially available food jars with lug threads. I've wanted to use for gifting jams and jellies, but I've been a little leery.
Thursday August 19, 2010 10:37 Terresa
10:38
[Comment From jen maiser jen maiser : ] 
marisa, have you canned fish? i get 50# of salmon a year from my dad frozen. wondering if it's possible to can it after i get it (or if it has to be done from fresh).
Thursday August 19, 2010 10:38 jen maiser
10:38
Marisa: 
Terresa, I've not used those jars and I'm hesitant to recommend them for home canning.
Thursday August 19, 2010 10:38 Marisa
10:38
Kim ODonnel: 
Jen, such a good question. A group of us are planning to can albacore tuna soon & I know the fish will be fresh. But is that necessary? Let's find out.
Thursday August 19, 2010 10:38 Kim ODonnel
10:38
Marisa: 
Jen, I've never canned fish, but I'm dying to follow Eugenia Bone's directions and do it. I do use my pressure canner for stocks quite frequently, but would love to do more with it.
Thursday August 19, 2010 10:38 Marisa
10:38
[Comment From Ott, A Ott, A : ] 
How long do you suggest keeping a jar after it's been canned? One year, or longer???
Thursday August 19, 2010 10:38 Ott, A
10:39
Kim ODonnel: 
I think Marisa will agree: 1 year from putting up. And label the jars!
Thursday August 19, 2010 10:39 Kim ODonnel
10:39
[Comment From Hannah Hannah : ] 
So I'm trying to make some of those 14 day pickles...I have a huge (clean) bucket full and its been in the brine. I checked on them and they are soft! Good? Bad?
Thursday August 19, 2010 10:39 Hannah
10:39
Marisa: 
I think it is best when the fish is fresh, because freezing changes the strength of the cell walls. However, if was frozen well, it should probably work.
Thursday August 19, 2010 10:39 Marisa
10:39
Kim ODonnel: 
Hannah -- grape leaf to keep them crisp!
Thursday August 19, 2010 10:39 Kim ODonnel
10:39
[Comment From msw msw : ] 
Marisa & Jen, we used lab quality pH strips that had been just calibrated hours before with a lab pH meter at UCSF when we canned tomatoes. We also tested pH strips purchased from winemaking and beer brewing kits with the same buffer solution and found them quite far off in accuracy. So buying pH strips off the shelf from med supply or wine/beer stores might be a waste of money unless you're able to calibrate and verify accuracy.
Thursday August 19, 2010 10:39 msw
10:39
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Terresa: Yes, we are hesistant to recommend those for home canning. Too hard to tell if the seal has worked.
Thursday August 19, 2010 10:39 Jeanne in Seattle
10:40
[Comment From Jane Jane : ] 
why is it called canning and not jarring? : )
Thursday August 19, 2010 10:40 Jane
10:40
Marisa: 
The USDA always recommends that you never keep home canned foods longer than a year. However, I have eaten jam that was maybe 14 months old to no ill effects. But universally, I recommend as 12 month limit.
Thursday August 19, 2010 10:40 Marisa
10:40
Kim ODonnel: 
Great question! Marisa?
Thursday August 19, 2010 10:40 Kim ODonnel
10:40
[Comment From jen maiser jen maiser : ] 
oh ya - pressure canning stocks has changed my life.
Thursday August 19, 2010 10:40 jen maiser
10:40
Kim ODonnel: 
Jen, I've yet to put up stock. Makes so much sense. Thinking it's time to get on the stick.
Thursday August 19, 2010 10:40 Kim ODonnel
10:41
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
I bought a new pressure canner but still in box. I'm scared of it...and need more goggles and body armour. LOL
Thursday August 19, 2010 10:41 Joyce @friendsdriftinn
10:41
Marisa: 
Jane, I've read a number of different reasons for it being called canning and not jarring, but I'm not sure who to believe. So really, I have no idea.
Thursday August 19, 2010 10:41 Marisa
10:41
[Comment From jen maiser jen maiser : ] 
kim, it's SO easy if you have a pressure canner. it's easily my most beneficial use of the canner.
Thursday August 19, 2010 10:41 jen maiser
10:41
Marisa: 
Joyce, don't be scared of the pressure canner. It will revolutionize your kitchen!
Thursday August 19, 2010 10:41 Marisa
10:41
Kim ODonnel: 
Jen, now it's your job to tell Joyce not to be scared of her pressure canner!
Thursday August 19, 2010 10:41 Kim ODonnel
10:42
[Comment From Alicia Alicia : ] 
Joyce- I used my pressure canner for the first time to cook the turnips for a spicy pickled turnip recipe. I was nervous too, but it was soo easy!
Thursday August 19, 2010 10:42 Alicia
10:42
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
MSW: Thank you so much for that info. Would you, by any chance, want to write up a quick article about this for the Canning Across America site? It would be so useful! If yes, my email: editor@canningacrossamerica.com
Thursday August 19, 2010 10:42 Jeanne in Seattle
10:42
[Comment From Hannah Hannah : ] 
Good to know! What do I do with the ones I have now that have already gone soft? Can they be canned or are they trash?
Thursday August 19, 2010 10:42 Hannah
10:42
Kim ODonnel: 
Marisa, what do you think about Hannah's pickle conundrum?
Thursday August 19, 2010 10:42 Kim ODonnel
10:42
[Comment From Ott, A Ott, A : ] 
Jen- I have two pressure canners and it's not to common for me to have both going at once. No worries.
Thursday August 19, 2010 10:42 Ott, A
10:43
[Comment From jen maiser jen maiser : ] 
Joyce, modern pressure canners make it really hard for something to go wrong. It's stressful the first time or two, but you'll get the hang of it, promise. Canning tomatoes and stock will change your culinary life.
Thursday August 19, 2010 10:43 jen maiser
10:43
[Comment From Terresa Terresa : ] 
As for the soft pickles...Could you also use Ball's pickle crisp?
Thursday August 19, 2010 10:43 Terresa
10:43
[Comment From Michelle Michelle : ] 
Is there something you recommend as a first-time recipe to do in a pressure canner? I've been using a waterbath for years, but want to try pressure canning this year.
Thursday August 19, 2010 10:43 Michelle
10:43
Marisa: 
Hannah, you should double check to make sure they're really soft. I was talking with Audra from Doris and Jilly Cook the other day and she said that she thought her pickles had gone soft, but really, it was just a pocket of brine beneath the surface of the pickle skin.
Thursday August 19, 2010 10:43 Marisa
10:44
Marisa: 
Michelle, chicken or vegetable stock is a good first pressure canner experiment.
Thursday August 19, 2010 10:44 Marisa
10:44
Kim ODonnel: 
Folks, we've got 15 minutes to go. Remember: Post a comment at the bottom of this page & you'll be entered to win cool canning supplies & coupons courtesy of Jarden.
Thursday August 19, 2010 10:44 Kim ODonnel
10:45
[Comment From Jane Jane : ] 
How about canning artichokes but in olive oil, which I prefer, rather than the watery stuff in the story. That's how my Italian grandma made them, but not for long-term canning. Things to look out for with oil?
Thursday August 19, 2010 10:45 Jane
10:45
[Comment From Alicia Alicia : ] 
um, I mean beets! not turnips. hehehe :) i'll be doing some chicken stock soon, for the first time. Usually I freeze it in bags, but this year we're dong Cans.
Thursday August 19, 2010 10:45 Alicia
10:46
Marisa: 
I don't have a whole lot of experience with canning with oil. However, whenever anyone asks me about canning artichokes, I sent them to Molly Watson's very useful tutorial: http://localfoods.about.com/od/spring/r/MarinatedArts.htm
Thursday August 19, 2010 10:46 Marisa
10:46
Kim ODonnel: 
The piece I love about putting up stock in jars is that this can be done year-round. Brilliant. I'm on it.
Thursday August 19, 2010 10:46 Kim ODonnel
10:46
[Comment From Jasmine Jasmine : ] 
Any great ideas for canning roasted peppers? I have some pepper plants going strong in my garden. I'm thinking about using the pickled roasted pepper recipe from Well Preserved, any other pepper tips?
Thursday August 19, 2010 10:46 Jasmine
10:47
[Comment From Hannah Hannah : ] 
hmm...what's Ball's pickle crisp? Marisa, I'll check but I'm pretty sure they or at least most of them are soft...i've only checked the ones on top....
Thursday August 19, 2010 10:47 Hannah
10:47
Marisa: 
Alicia, beets can absolutely be pickled. Kevin West's Saving the Season blog has a couple good recipes.
Thursday August 19, 2010 10:47 Marisa
10:47
[Comment From Erin Erin : ] 
Pepper tips: WEAR GLOVES.
Thursday August 19, 2010 10:47 Erin
10:47
[Comment From Erin Erin : ] 
Any recommendations for size/brand of pressure cooker? I'd love to put up stocks to minimize what I put into my tiny freezer.
Thursday August 19, 2010 10:47 Erin
10:48
[Comment From Michelle Michelle : ] 
Yes, I think some stock is definitely in my future. Especially the next time I see whole chickens on sale.
Thursday August 19, 2010 10:48 Michelle
10:48
Marisa: 
Hannah, pickle crisp calcium chloride and it helps keep the pectin in the cucumber's cell walls strong. But you'd have to use it at the beginning of pickling and I don't think it's intended for a brined pickle.
Thursday August 19, 2010 10:48 Marisa
10:48
Kim ODonnel: 
So smart. And if you didn't want to buy a pressure canner by yourself, why not pool money together among canning pals?
Thursday August 19, 2010 10:48 Kim ODonnel
10:48
[Comment From Amy Amy : ] 
Many of the jars I've canned this year have a white-ish residue on the lids after they've cooled. Is it mineral deposits from the tap water? And is it anything to worry about?
Thursday August 19, 2010 10:48 Amy
10:48
Marisa: 
Erin, I have the smallest Presto pressure canner and I love it.
Thursday August 19, 2010 10:48 Marisa
10:49
[Comment From Sara Sara : ] 
I wanted a blackberry jam without pectin and found one online, but I see you are saying it's not safe to use online recipes all the time and I am very new to this....The recipe simply calls for equal parts berries adn sugar with a few unripe berries for added pectin, would this be correct/safe?
Thursday August 19, 2010 10:49 Sara
10:49
Marisa: 
Amy, that is mineral deposits and if you add a bit of vinegar to the processing water, that should help reduce it.
Thursday August 19, 2010 10:49 Marisa
10:49
Kim ODonnel: 
Sara, equal parts sugar & berries will make for a very sweet result, in my opinion. You could do a 3 to 1 ratio & get good results.
Thursday August 19, 2010 10:49 Kim ODonnel
10:49
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Marisa and Erin: the 23 qt Presto pressure canner (smaller one) is the one that everyone on the Canvolution Twitter stream recommends. Seriously--unanimous every time.
Thursday August 19, 2010 10:49 Jeanne in Seattle
10:49
[Comment From Ott, A Ott, A : ] 
Amy-I heard if you put a splash of vinegar in the water it will reduce residue.
Thursday August 19, 2010 10:49 Ott, A
10:50
Marisa: 
Hannah, I honestly don't have a ton of experience with brining pickles. You might want to check out the tips on dorisandjillycook.com and see if Audra has any answers for you.
Thursday August 19, 2010 10:50 Marisa
10:50
[Comment From Jane Jane : ] 
dumb question: what's the diff between water bath and pressure canning?
Thursday August 19, 2010 10:50 Jane
10:50
[Comment From JodieS JodieS : ] 
Are pressure canners or tools needed? If this is my first time and I want to see how it goes first, can I get by with just buying jars? Or are there other tools necessary?
Thursday August 19, 2010 10:50 JodieS
10:50
Marisa: 
Sara, with something like blackberry jam, you should be safe to use a recipe found online. Blackberries are high enough in acid that you really can't screw up making jam with them.
Thursday August 19, 2010 10:50 Marisa
10:50
[Comment From Sara Sara : ] 
and the unripe berries are okay to use, do they actually add pectin?
Thursday August 19, 2010 10:50 Sara
10:51
[Comment From Alicia Alicia : ] 
My hubby went overboard and got the biggest pressure cooker he could find. And we raised our own chickens this past year, so I'm set for chicken stock and chicken soup! Can I can the soup, with noodles and such already in it??
Thursday August 19, 2010 10:51 Alicia
10:52
[Comment From jen maiser jen maiser : ] 
Has anyone tried the new BPA-free, reusable lids? I'm skeptical.
Thursday August 19, 2010 10:52 jen maiser
10:52
Marisa: 
Jane, water bath canning is when you boil the submerged jars in a large pot of water for a prescribed amount of time. Pressure canning is when you put jars in a pressure canner with a smaller amount of water and then increase the pressure inside the pot. It will cook to around 240 degrees, which kills off the botulism spores and makes low acid things safe for home canning.
Thursday August 19, 2010 10:52 Marisa
10:52
Kim ODonnel: 
Jen, a bunch of us have been wondering the same. We got a puny sample to try but have yet to do it.
Thursday August 19, 2010 10:52 Kim ODonnel
10:52
Marisa: 
Sara, it's okay to use a few unripe berries, but too many will make for very tart jam.
Thursday August 19, 2010 10:52 Marisa
10:53
[Comment From jen maiser jen maiser : ] 
Anita from Married with Dinner made ice brined pickles this year and says they're easily her favorite pickle recipe, ever. http://marriedwithdinner.com/2010/07/23/ice-brined-garlic-dill-pickles/
Thursday August 19, 2010 10:53 jen maiser
10:53
Kim ODonnel: 
Thanks for sharing, Jen. Gotta check this out.
Thursday August 19, 2010 10:53 Kim ODonnel
10:53
Marisa: 
I haven't tried the Tattler lids yet either, although I bought several dozen. They make me nervous (probably totally unnecessarily).
Thursday August 19, 2010 10:53 Marisa
10:53
[Comment From Hannah Hannah : ] 
thanks for everything....i'll have to add some next time i try some (all the cucumber plants have wilted away here so next year it'll be!) I'll check out that info, i'm a little worried my cucs were too big.
Thursday August 19, 2010 10:53 Hannah
10:53
[Comment From Hannah Hannah : ] 
ps- LOVE your blog Marisa!
Thursday August 19, 2010 10:53 Hannah
10:53
Marisa: 
Jen, I thought Anita's ice-brined pickles looked amazing!
Thursday August 19, 2010 10:53 Marisa
10:53
Marisa: 
Thanks Hannah!
Thursday August 19, 2010 10:53 Marisa
10:53
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
PSA: there is a difference between pressure cookers and pressure canners. If you want to pressure can in then, please know you must use a pressure canner--not a pressure cooker.
Thursday August 19, 2010 10:53 Jeanne in Seattle
10:54
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
JodieS a jar lifter really makes it easier...and one of those wands with the magnet saves burnt fingers fishing out hot lids
Thursday August 19, 2010 10:54 Joyce @friendsdriftinn
10:54
[Comment From jen maiser jen maiser : ] 
kim, please report back. i've only read info from strangers buried on message boards. would like some confirmation from folks i know.
Thursday August 19, 2010 10:54 jen maiser
10:54
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
So far, all reports in about the Tattler lids, the BPA-free lids, are positive. They are plastic, though. They use a re-usable plastic lid with a rubber ring underneath for sealing.
Thursday August 19, 2010 10:54 Jeanne in Seattle
10:54
[Comment From Jasmine Jasmine : ] 
Those ice brined pickles from Married With Dinner are the ones I'm planning on making this weekend!
Thursday August 19, 2010 10:54 Jasmine
10:54
Marisa: 
Jeanne, thanks for that tip! And it's true, you can't can in a pressure cooker, only a pressure canner.
Thursday August 19, 2010 10:54 Marisa
10:54
Kim ODonnel: 
That's a good way to end the chat -- who's canning what this weekend or in near future??
Thursday August 19, 2010 10:54 Kim ODonnel
10:55
Kim ODonnel: 
Bread & butter pickles on the to-do list. As are Dilly beans.
Thursday August 19, 2010 10:55 Kim ODonnel
10:55
[Comment From Dwan Dwan : ] 
beets and peaches
Thursday August 19, 2010 10:55 Dwan
10:55
Marisa: 
Alicia, as far as canning chicken soup. You can do it, but you should get a book and follow their instructions the first time out, because there are steps you need to take to ensure that your soup doesn't end up horribly overcooked.
Thursday August 19, 2010 10:55 Marisa
10:55
[Comment From Jane Jane : ] 
re: canning vs pressure: so you need to know which method to use depending on your contents? You can't use water bath for everything?
Thursday August 19, 2010 10:55 Jane
10:55
[Comment From Carissa Carissa : ] 
I'm making blueberry peach jalapeno jam this weekend and some pickled okra from my garden.
Thursday August 19, 2010 10:55 Carissa
10:55
Kim ODonnel: 
Well done, Carissa!
Thursday August 19, 2010 10:55 Kim ODonnel
10:55
[Comment From Tammy Tammy : ] 
I'll be doing blackberries! jam & Marisa's syrup
Thursday August 19, 2010 10:55 Tammy
10:55
Marisa: 
I'm going crazy with peaches and nectarines this weekend!
Thursday August 19, 2010 10:55 Marisa
10:56
[Comment From Alicia Alicia : ] 
turnips, beets, greens, and making some applesauce (it never makes it into into being canned, the 3 boys eat it too fast!)
Thursday August 19, 2010 10:56 Alicia
10:56
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
Me..tomatoes and pepper jelly on the horizon
Thursday August 19, 2010 10:56 Joyce @friendsdriftinn
10:56
[Comment From Hannah Hannah : ] 
another batch of ginger cantaloupe jam!
Thursday August 19, 2010 10:56 Hannah
10:56
Kim ODonnel: 
Wow, so inspiring!
Thursday August 19, 2010 10:56 Kim ODonnel
10:56
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
I think that Gravenstein applesauce is on the agenda this weekend, or early next week.
Thursday August 19, 2010 10:56 Jill, The Veggie Queen
10:56
[Comment From Ott, A Ott, A : ] 
I will be canning tomatoes and am hosting a Canning Week Blog Party on my blog next week with lots of tips and recipes on how to can. It is our hope to encourage and education others on canning. Feel free to stop by and join in the fun! www.alattewithotta.blogspot.com
Thursday August 19, 2010 10:56 Ott, A
10:57
Marisa: 
Jane, that's right, you cannot water bath everything. It is only good for high acid foods like jams and pickles.
Thursday August 19, 2010 10:57 Marisa
10:57
Kim ODonnel: 
And Ott, A, you should talk to me or Jeanne -- maybe we can get you on the CAA site w/ a lil something to promote that...
Thursday August 19, 2010 10:57 Kim ODonnel
10:57
[Comment From Alicia Alicia : ] 
Thanks Marisa, over cooked mushy soup is no fun!
Thursday August 19, 2010 10:57 Alicia
10:57
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
I still (unfortunately) use BPA lids but keep thinking that because I am at least eating more fresh or preserved food that I've watched the whole way through, that I will be protected. Want to can in the Italian or French glass jars with rubber rings but no one I know has done it. Has anyone out there??
Thursday August 19, 2010 10:57 Jill, The Veggie Queen
10:57
[Comment From Michelle Michelle : ] 
spaghetti sauce & more applesauce since my 1 year old is going through it like crazy.
Thursday August 19, 2010 10:57 Michelle
10:57
[Comment From Ashley Ashley : ] 
So why is it that you can't use lids again after they've been canned?
Thursday August 19, 2010 10:57 Ashley
10:57
[Comment From Terresa Terresa : ] 
Mint jelly... to trim down my runaway plant.
Thursday August 19, 2010 10:57 Terresa
10:58
[Comment From Alicia Alicia : ] 
Ott, I'll check out your blog! I love all the blogs with tips and hints! And Marisa, your Blog Rocks! :) I see a canning party in Northern NV in my future!
Thursday August 19, 2010 10:58 Alicia
10:58
Marisa: 
Ashley, you can't reuse the lids because the sealing compound doesn't have the ability to create a firm seal more than once.
Thursday August 19, 2010 10:58 Marisa
10:58
[Comment From Sara Sara : ] 
I wanted to try Marisa's pickled cherries, but only have enough cherries for a jar or two...would I make the brine the same and just use what I need? Can I do that for most recipes with a brine?
Thursday August 19, 2010 10:58 Sara
10:58
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jane: that is correct. You need to get a good beginner book--like the Ball Blue book. Water bath canning is only for high-acid things like fruits and pickles.
Thursday August 19, 2010 10:58 Jeanne in Seattle
10:58
[Comment From jen maiser jen maiser : ] 
Jill, I think the same, and I write about BPA issues professionally. Not super worried about the lids compared to some things.
Thursday August 19, 2010 10:58 jen maiser
10:58
Marisa: 
Sara, you can always reduce the brine to work with the amount of fruit/veg you have. Go for it. Just make sure your proportions are right.
Thursday August 19, 2010 10:58 Marisa
10:58
[Comment From Myra Kohn Myra Kohn : ] 
I am hosting an ice cream social for a few friends at home. I plan to do a lot of micro batch canning just for the occasion. Compotes galore to all the home made ice creams we'll be enjoying.
Thursday August 19, 2010 10:58 Myra Kohn
10:59
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Or so they say about the lids. I don't do it but use the lids for storage with my jars in the refrigerator. I love to store in glass.
Thursday August 19, 2010 10:59 Jill, The Veggie Queen
10:59
Marisa: 
Myra, that sounds like an amazing party!
Thursday August 19, 2010 10:59 Marisa
10:59
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Myra, I wish that you were closer, and also had vegan ice creams. I'd be there.
Thursday August 19, 2010 10:59 Jill, The Veggie Queen
10:59
[Comment From Michelle Michelle : ] 
Jill: Ball also makes plastic storage lids for their jars. Have you seen them? They're great for storage, and for using after you've opened a jar of canned goods.
Thursday August 19, 2010 10:59 Michelle
10:59
[Comment From Erin Erin : ] 
For tonight/tomorrow: I'm making tomato sauces via large batch water bath. Our area's tomatoes are just fine (no blight this year!!), and a friend gave me a large box full of 'maters yesterday. P.S. Thanks for the correction: pressure CANNER, not pressure cooker.
Thursday August 19, 2010 10:59 Erin
11:00
[Comment From Sara Sara : ] 
so if I had half the cherries, would I halve the other ingredients in the brine?
Thursday August 19, 2010 11:00 Sara
11:00
Marisa: 
Yep, that should work.
Thursday August 19, 2010 11:00 Marisa
11:00
Marisa: 
Thanks for having me on the chat today, Kim! I had a great time!
Thursday August 19, 2010 11:00 Marisa
11:00
Kim ODonnel: 
What an informative & inspiring hour.  To Marisa,  a huge round of virtual applause & a big show of cans! You're the best!
Thursday August 19, 2010 11:00 Kim ODonnel
11:00
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Also, on the current lids: the amount of BPA that gets into the food is probably very low--the food isn't resting against the lid during storage
Thursday August 19, 2010 11:00 Jeanne in Seattle
11:00
Marisa: 
Aww, thanks! You're pretty terrific yourself!
Thursday August 19, 2010 11:00 Marisa
11:01
Kim ODonnel: 
Maybe we'll have you back in the fall?
Thursday August 19, 2010 11:01 Kim ODonnel
11:01
Marisa: 
I'd love to come back! Just name the day!
Thursday August 19, 2010 11:01 Marisa
11:01
Kim ODonnel: 
Okay, we'll get Marisa back for fall canning/putting up. That'd be swell. Stay tuned, folks.
Thursday August 19, 2010 11:01 Kim ODonnel
11:01
[Comment From JodieS JodieS : ] 
Thanks Kim and Marisa!!
Thursday August 19, 2010 11:01 JodieS
11:01
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Thank you so much Marisa!! And congrats on the book deal! Wahooo!
Thursday August 19, 2010 11:01 Jeanne in Seattle
11:01
[Comment From Sara Sara : ] 
Thank you!
Thursday August 19, 2010 11:01 Sara
11:01
Marisa: 
Also, thanks to everyone for all the good canning questions! You kept my fingers flying.
Thursday August 19, 2010 11:01 Marisa
11:02
[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ] 
Thanks y'all!
Thursday August 19, 2010 11:02 Joyce @friendsdriftinn
11:02
[Comment From Ashley Ashley : ] 
Thanks a ton! Happy canning!
Thursday August 19, 2010 11:02 Ashley
11:02
[Comment From Alicia Alicia : ] 
Thankx guys! Loved it!
Thursday August 19, 2010 11:02 Alicia
11:02
[Comment From Tammy Tammy : ] 
Great! so glad to find this blog today, I will bookmark you :)
Thursday August 19, 2010 11:02 Tammy
11:03
[Comment From Tricia Tricia : ] 
Thanks for all the good info!
Thursday August 19, 2010 11:03 Tricia
11:03
[Comment From Carissa Carissa : ] 
Thanks for the tips!
Thursday August 19, 2010 11:03 Carissa
11:03
[Comment From Amy Amy : ] 
Thanks ladies!
Thursday August 19, 2010 11:03 Amy
11:03
Kim ODonnel: 
There's still time to post a comment at bottom of this page -- enter to win canning supplies & coupons -- woo hoo!
Off next week, Aug 26 - but back in 2 weeks, Sept. 2.   Keep on canning! Til then.
Thursday August 19, 2010 11:03 Kim ODonnel
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Comments
There are 31 comments on this item
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1. by Alicia Nakamura on Aug 19, 2010 at 10:14 AM PDT

Love the info! As a newbie this is very helpful!

2. by Alicia Nakamura on Aug 19, 2010 at 10:17 AM PDT

I don’t think I’m coming through on the chat. Any tips or ideas for turnips? And I’m going to be doing greens for the first time (beet greens) any tips there?? Thankx!

3. by CentreofNowhere on Aug 19, 2010 at 10:18 AM PDT

Love reading the blog and am looking forward to your book. Thanks to your small batch canning ideas, I’ve put up 28 jars (and counting) of good things to enjoy throughout the year!

4. by Joyce @friendsdriftinn on Aug 19, 2010 at 10:21 AM PDT

Taking a break from making amaretto peach butter and peach and bourbon jam.

5. by jmaiser on Aug 19, 2010 at 10:26 AM PDT

hiya, i’m here participating!

6. by Tonya Ricks on Aug 19, 2010 at 10:30 AM PDT

Thanks for the internet recipe help!

7. by Amy on Aug 19, 2010 at 10:33 AM PDT

Thanks to Marisa and Kim for sharing their canning wisdom! It definitely gives someone like me who is new to this more confidence to keep trying.

8. by Ashley in Seattle on Aug 19, 2010 at 10:39 AM PDT

This was a super-helpful -- and very interesting -- discussion! There are so many great tips and resources being shared that this newbie canner will have to give a try. Thanks for hosting it.

9. by allegro on Aug 19, 2010 at 10:45 AM PDT

Great chat. Learned a lot. Going to move beyond the fridge to the cupboard this year.

10. by JodieS on Aug 19, 2010 at 10:48 AM PDT

Thanks for the chat Kim and Marisa! I’m excited to try canning--the jams sounds delicious! Wish me luck :)

11. by Carissa Langille on Aug 19, 2010 at 10:50 AM PDT

You’ve given me the nerve to try pressure canning this year. I’ve been scared something’s going to happen, as mine is a bit old. But I’ve got stocks to can!

12. by Tammy Domike on Aug 19, 2010 at 10:52 AM PDT

Thanks for the chat, it’s inspirational! I’ll be picking blackberries soon. And my ancient apple tree makes an incredible applesauce.

13. by Terresa M. Dipuma on Aug 19, 2010 at 10:54 AM PDT

Thanks for the info guys. I’ve been canning for a while, but I seem to learn something new everytime.

14. by Hannah on Aug 19, 2010 at 10:54 AM PDT

So exciting to get to chat with a great blogger and met some new ones, too! Thank for all the help.

15. by anonymous on Aug 19, 2010 at 11:03 AM PDT

A click of the mouse and here I am enjoying the wonderful community of Table Talk. Thanks to Kim, Marisa and all for sharing this morning. I’m more educated and definately inspired to can.

16. by Holly on Aug 19, 2010 at 11:05 AM PDT

Thanks for all the great canning info. I’ve gotten some great ideas on new things to try.

17. by Sara sanchez on Aug 19, 2010 at 11:07 AM PDT

Thank you so much, so helpful!

18. by Kim O'Donnel on Aug 19, 2010 at 11:09 AM PDT

Please make sure you add your name to your comment. I’ll post winners at 5pm PT in this space!

19. by Sean on Aug 19, 2010 at 11:20 AM PDT

So, so much good stuff here. It’s refreshing to see such concrete information and tips, like attention to acid levels. Marisa, you are a goddess among canning mortals.

20. by KarenV on Aug 19, 2010 at 11:26 AM PDT

Thank you! That was an hour well spent!

21. by Ott, A on Aug 19, 2010 at 11:26 AM PDT

Canning is so easy, I hope every one was encouraged to give it a try! Great info and tips!!!!

22. by Jennifer M-S on Aug 19, 2010 at 11:32 AM PDT

Sorry I missed the live chat. I love Kim and Marisa. So excited to hear about a Food in Jars book.

23. by ruth_117 on Aug 19, 2010 at 12:00 PM PDT

Ahhh missed the time again for table talk. At least I still get to read the conversation.

As for this weekend I am thinking of spicy garlic pickles and whole tomatos. Will have to see if I can get a box of romas at the farmer market yet.

Speaking of crispier pickles I am planning on trying an oak leaf or a fig leaf instead of grape leaves since I don’t have grape leaves.

24. by anonymous on Aug 19, 2010 at 12:06 PM PDT

Sorry to have missed this live but will now read all the great info. Thank you!

25. by Dana Velden on Aug 19, 2010 at 12:15 PM PDT

Thanks for all the useful information. I’m so happy canning is popular again!

26. by Mary on Aug 19, 2010 at 1:57 PM PDT

Thank you so much. I have been trying to become a better canner and try new recipes. I am hesitant but I do want to try pressure canning. On a side note, the road near my home is being widened...they bulldozed an Apricot tree I am sure was planted by one of the first pioneers in this area...so very sad to see.

27. by Lisa on Aug 19, 2010 at 1:58 PM PDT

Whoops! I didn’t read the start time carefully enough and dutifully checked in at 1pm Pacific! Oh well, went back through the chat and enjoyed all the great tips and suggestions! Thanks so much! And I’m really looking forward to the Food in Jars book!

28. by karen604 on Aug 19, 2010 at 3:07 PM PDT

Not only are gardens in abundance this time of year but so are the Farmer’s Markets. Sometimes it is well worth being there during the last 30 to 45 minutes when the vendors are trying to get rid of the produce. Prices are tremendously slashed and sometimes they throw extras in for free. One bread vendor locally says she would rather give it away than trash her products.
I am working towards drying enough tomatoes to make tomato powder to have as a soup base since we are on a restricted salt diet.
Thanks for your show.

29. by Melissa McKelvey on Aug 19, 2010 at 3:35 PM PDT

Thanks for posting this for those of us who were at work and couldn’t listen!

30. by Kim O'Donnel on Aug 19, 2010 at 5:10 PM PDT

Okay, the winners have been randomly selected! First (2) prizes are: A Ball “Canning Discovery Kit,” copy of the Ball Blue book & a coupon booklet for jars.
And the winners are... Amy (#7 on the comments) and Hannah (#14). To claim your canning booty, please send me an e-mail to: tabletalk AT culinate.com with your first & last name and complete mailing address by Monday Aug. 23. Congratulations!

31. by Kim O'Donnel on Aug 19, 2010 at 5:13 PM PDT

And the 10 randomly selected winners of a canning coupon booklet are:
Karen V (#20 on the comments)
Jennifer M-S (22)
Sarah Sanchez (#17)
Holly (#16)
Ashley in Seattle (8)
Ruth_117 (#23)
Joyce@friendsdriftinn
Mary (#26)
Terresa M Dipuma (#13)
Tonya Ricks
Centre of Nowhere

To claim your canning booty, please send me an e-mail to: tabletalk AT culinate.com with your first & last name and complete mailing address by Monday Aug. 23. Congratulations!

And a big show of cans to Jarden, maker of Ball & Kerr jars & other great canning equipment. Many thanks for their generous gift so we can keep spreading the love of preserving food.

All best,
Kim O’Donnel

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Table Talk

Kim O’Donnel is a trained chef, nationally recognized online food personality, and a longtime journalist. She is the author of a new cookbook, The Meat Lover’s Meatless Cookbook.

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