Anyone do any canning?

[PunkRotten]

Hi,


I been thinking about canning some of my produce from my garden. I have tomatoes, bell peppers (green and red), gypsy pepper (hybrid, like a bell I think), serrano peppers, scallions, leeks, basil, dill, mint, and swiss chard. IN the fall I plan to plant carrots, arugula, beets, radishes, and a few more herbs.

I was thinking about making salsa and putting them in jars. I don't know much about canning/jarring or preserving. I have a dehydrator but I'd like other options. Could anyone shed some light on the subject? Could anyone explain the process? Any recipes? WHat will I need to do my own canning/jarring? Thx

[MysticTree]

canning involves heat. Heating is not raw.

Using your dehydrator would be better or use your freezer.

[PunkRotten]

Hmmm. I was under the impression that none of the food is cooked. Well, I know some people cook the food. I thought it was as simple as boiling the jars to sterilize, then putting in your salsa or whatever, then putting the jars in the boiler again to sterilize once again. But I hear the contents in the jar will not be cooked. The last step had me confused, but I guess if it is in the boiling water for a short time it won't penetrate the bottle and cook the contents. I really don't know.

[MysticTree]

Correct canning of, especially, low acid foods is absolutely vital.

If you want to can food them please look up the process and do it safely - botulism is not a good way to go. However don't be under the illusion that proper canning using heat counts as raw food.

[PunkRotten]

Yeah nevermind. I did read up on it and see the heating is done for too long and the temps get up to like 220-240F. I was looking at some pics of people doing it and it was not too descriptive about it and I got this impression it was easy and didn't cook the food.

How about these people that pickle or ferment foods?

[MysticTree]

look up kimchi and sauerkraut.