You can take the boy out of the farm but you can't take the farm out of the boy
May 8, 2008 7:36 AM Subscribe
Best practices on home canning?
posted by Mutant to Food & Drink (17 answers total) 27 users marked this as a favorite
So much to the amusement of Mrs Mutant, I've laid in about a dozen tomatoe plants, five Broad Bean vines, ten Bell Pepper plants and five Cucumber plants. I'm also planning to plant some potatoes and onions.
As we live in London and our flat is located on land with a history of industrial use (and I'm too cheap to pay for an evaluation of the earth in our garden) all planting is being done in 47cm pots. From the bottom we've got rocks, sticks, earth, compost, with the seeds in the compost.
I should be able to start harvesting in about two months, but wanted to get some ideas about best practices for home canning. I'm ashamed to admit that back on The Farm my grandma canned frequently but, as I was more interested in cartoons, I didn't absorb much more than cutting, boiling and bottling.
From reading I realise that cleanliness is key, and further, that tomatoes appear to be the safest (due to acidity). If things go well, we should have a large quantity of those to be canned.
Can we combine the tomatoes with other vegetables? I was hoping that perhaps the acidity would help with other vegetables that might be troublesome on their own.
What combinations, if any, can we make from what we're planning to plant? Or should we focus on canning vegetables individually?
Finally, what about fruit? We can get very cheap deals on seasonal fruit from street markets but I've read the sugar makes this a relatively riskier undertaking. Does anyone have a view on canning fruit?