Comments on: The Canning Manifesto

By: Sue

Sue — Mon, 13 May 2013 15:53:41 +0000

Hi Daisy, I am loving your site!
Could you suggest a good guide to canning for dummies as I am new to this.
I have always been a Big Mac kind of gal but as I now have neurological problems, liver damage ( I have always been tee total)a stomach ulcer and border line diabetes I am beginning to think this healthy eating lark might be on to something! : )
This stuff I am eating must be lethal as by most peoples standards I have a healthy life style.
Everyone I see around me in the super market looks sick. I think I will probably read your site like my life depends on it as I have a sneaky feeling it probably does.

Thank you for what you do it is more important than you know.

Bless you x

By: Roberta

Roberta — Sat, 11 May 2013 04:03:42 +0000

Thank you for the warm welcome and input, Daisy!

I’m ready to get rollin’ with the pressure canning….no worries now that I’m at ease with the pressure cooker. Just have to get around to unpacking the new p-canner. LOL

By: Daisy Luther

Daisy Luther — Thu, 09 May 2013 23:17:19 +0000

Hi, Roberta! Welcome and thank you for the kind words!

I would probably use the peaches for jam. You could even mix them with some other fruit, like blueberries, for a unique flavor. Reduce the sugar that your recipe calls for just a bit, since the peaches are in syrup. I don’t think it is advisable to repackage them, but I do not know this from experience.

Pressure canning is really easy – you just have to get through the fear of blowing yourself up! I promise, you wont!

Please feel free to ask if you have any other questions. I am happy to help!

Daisy

By: Roberta

Roberta — Thu, 09 May 2013 22:30:35 +0000

Daisy, I found your website through being an avid reader of SHTFplan. Now, being a newbie to pressure cooking – and loving it, I’m also ready to venture into pressure canning. I’ve got all my supplies bought up. Your delightful website is giving me the confidence to forge ahead. I’ve even started a garden, with hopes of harvesting enough to can essentials like bush beans and tomatoes.

Now, a question. I have an institution size can of peaches in heavy syrup (6+ lbs), which is “overkill” for 2 people.
So, I’m wondering if I can safely re-package, using the water bath method. I’ve even considered using it for making jam. Is either advisable?

If you can’t answer that, perhaps one of your readers can.

By: Daisy Luther

Daisy Luther — Thu, 09 May 2013 15:26:26 +0000

Thank you very much! Please let me know how it goes and feel absolutely free to ask any questions you might have!

Daisy

By: Nanette Watson

Nanette Watson — Thu, 09 May 2013 14:55:36 +0000

I am so impressed with your thoughtful articles and useful information. Although I canned as a child its another thing as an adult to try alone and your site has given me the push I needed. I now have my canning supplies (Walmart) and have water canned jam and spaghetti sauce. Next I’m going to try out my new pressure canner. After planting a container garden to get me started, I am preparing to build my raised beds. After that a goat or two for milk, bees for honey and chickens for eggs. I’ve started my “revolution”. God bless you for all the cool articles!

By: Tena

Tena — Wed, 17 Apr 2013 12:46:09 +0000

We make our own strawberry jam most years, but always make a couple of batches of strawberry syrup (on purpose) as well. Believe me when I say it’s hardly a worst case scenario. It’s great on pancakes/waffles or ice cream. We have a long Christmas pancake breakfast tradition – our topping choices always include local maple syrup, home-canned strawberry syrup and home-canned applesauce.
If you want to be sure you get syrup, just leave out the pectin. Otherwise, can as for jam. Works like a charm.

By: Daisy

Daisy — Thu, 11 Apr 2013 23:55:07 +0000

Jam! The very easiest thing to can is jam or jelly. Here’s a link.

Absolute worst case scenario, if it doesn’t “set” properly, you have a fantastic ice cream or pancake topping.

http://www.theorganicprepper.ca/the-jam-411-08092012

Please don’t hesitate to ask if you have any questions at all!

~ Daisy

By: Ropar

Ropar — Thu, 11 Apr 2013 23:50:03 +0000

Love the info here. I’m very interested in this, especially since I had my children, I’m just wondering how I go about learning how to do all this preserving. It seems very overwhelming to me. I don’t know where to start. But I am very eager to learn. A jumping off point would be great!

By: canadagal

canadagal — Sun, 30 Dec 2012 20:48:27 +0000

I just found your site yesterday & it’s great to find a Canadian site. It is beautifully done & very easy to navigate through. Congratulations!!!. I agree with many of your reasons for canning but another one is the wonderful warm feeling & good self esteem you get when you stand back & look at shelves of filled sealers in a variety of colours & textures & know we have a winter full of great eating no matter what nature throws at us. While winter roads have improved greatly over the years we still can have blizzards or icy roads that we would rather not go out in.