tag:blogger.com,1999:blog-7683373180572839029.post715103747448121223..comments2023-09-22T04:10:46.745-07:00Comments on Frugal by Choice, Cheap by Necessity: Canning for beginners - applesauceSarahhttp://www.blogger.com/profile/05762894399698046201noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7683373180572839029.post-15283022405609692152014-04-27T19:32:49.901-07:002014-04-27T19:32:49.901-07:00I bought the pressure canner that I have because i...I bought the pressure canner that I have because it was supposed to be ok for glasstop stoves. I haven't had an issue using it for pressure canning or boiling water baths.Sarahhttps://www.blogger.com/profile/05762894399698046201noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-16931308539057179302014-04-27T19:32:04.424-07:002014-04-27T19:32:04.424-07:00So, you only need a pressure canner to can low aci...So, you only need a pressure canner to can low acid foods, and things containing meats. For applesauce, you simply need a huge stock pot.<br /><br />If you DO want a pressure canner, the one I have linked below is on Amazon for only $75. If you don't want to put out that kind of coin, check craigslist or freecycle or garage sales. Buy a new seal for it and get the gauge checked out at the local extension office to make sure it is still pressurizing at the appropriate level. <br /><br />If you have older relatives who used to can, I bet they'd love to hand off their pressure canner to the next generation. Same with people who might attend your church (if you go), or other organizations you might belong to.Sarahhttps://www.blogger.com/profile/05762894399698046201noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-81757104842202592572014-04-26T23:24:50.715-07:002014-04-26T23:24:50.715-07:00Where can I find a pressure canner that I don'...Where can I find a pressure canner that I don't have to pay with life and limb. We are on a very small budget that's why I want to do this canning thing but I'm not sure we have 150+ to spend in a cannerAnonymoushttps://www.blogger.com/profile/05854646597024559124noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-52831185149702415352013-09-22T11:24:56.546-07:002013-09-22T11:24:56.546-07:00I see you have a glass top stove, I do to. I read ...I see you have a glass top stove, I do to. I read that you aren't suppose to use a pressure cooker or a boiling water bath on them. What do you use? Anonymoushttps://www.blogger.com/profile/02226224408404640736noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-13690361466967903492012-10-14T18:56:34.064-07:002012-10-14T18:56:34.064-07:00Do you have a crockpot? I'd peel, core, and c...Do you have a crockpot? I'd peel, core, and chop the apples and let them get mushy in the crockpot. You can blend it or just stir it until it's to your desired texture.<br /><br />As far as the tuna, I've got nothing for that. Read, read, and re-read the book that came with your pressure canner and don't divert a second from the directions! Sarahhttps://www.blogger.com/profile/05762894399698046201noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-17438424200815386782012-10-14T17:21:14.744-07:002012-10-14T17:21:14.744-07:00I bought a pressure canner and a water bath, I pla...I bought a pressure canner and a water bath, I plan to make applesauce and can in the water bath but I will have to do it the hard way by cooking on the stove first because I don't want to invest anymore money so what is a easy way to cook it? I plan to put up tuna in the pressure canner but I'm scared to pieces to use it, I don't know anyone who can help, got any ideas? Thanks, Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-61047810245492375232012-09-26T11:18:53.542-07:002012-09-26T11:18:53.542-07:00Just a couple of comments. I run my skins through...Just a couple of comments. I run my skins through 2-3 times in my Victorio. You get a lot of the skin pulp out and more the that thick goop which makes the applesauce thicker. I then put my sauce mixture back on the stove and add sugar and cinnamon to taste before jarring. When it starts to boil (blop...blop) it's ready. Be careful it spits when it 'blops' and it's hot.<br /><br />I use a steam canner, and I sterilize my jars in the oven @250 degrees. Saves space and water. Works just fine for me. Also, if you have the older blue jars (with good seal edges), the applesauce will last considerably longer on the shelf before losing color or flavor. <br /><br />Great blog keep up the good work. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-37692716542009962402012-08-28T17:57:07.538-07:002012-08-28T17:57:07.538-07:00Thank you so much for this!! I just got myself a ...Thank you so much for this!! I just got myself a pressure cooker and have been wanting to use it, but hesitant to rush into it. Your article made me realize that I need to get some more tools; that it isn't rocket science, but requires attention to detail; and that perhaps I will wait for the apples to come in. So how long do you leave applesauce in a crockpot while you are waiting to have enough?larkeelerhttps://www.blogger.com/profile/04075204649444459101noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-76561479734251066842012-08-20T20:05:58.177-07:002012-08-20T20:05:58.177-07:00Wow, thanks for the great tips. I especially like ...Wow, thanks for the great tips. I especially like the one on the crock pot. Maybe there is hope for me, last time I canned (about 6 weeks ago) I thought why do I do this??! But then I do like the by product. I will keep pressing on, or is that canning on? Gaylehttps://www.blogger.com/profile/08871445174509081095noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-61361754087477786082012-07-07T11:57:58.498-07:002012-07-07T11:57:58.498-07:00Great tips! One fun tip from canning applesauce w/...Great tips! One fun tip from canning applesauce w/my mom: You can melt red-hot candies in the hot apples. Gives a nice cinnamon flavor, doesn't add too much sugar AND you get PINK applesauce!!Diva Stefihttps://www.blogger.com/profile/05917041162625817405noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-88044350514245080452011-10-13T08:05:08.478-07:002011-10-13T08:05:08.478-07:00Christy, try the crockpot trick - I didn't get...Christy, try the crockpot trick - I didn't get a single sauce splatter on me this time! Since you're opening the lid and constantly adding to the pot, it stays hot, but not bubbling hot.Sarahhttps://www.blogger.com/profile/05762894399698046201noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-57703384998472766572011-10-12T19:47:55.318-07:002011-10-12T19:47:55.318-07:00Applesauce plops and sputters and burns! I love th...Applesauce plops and sputters and burns! I love the taste but need to remember to wear long sleeves when canning because I burnt myself today like 5 times. Would I do it again - you betcha!!Christyhttps://www.blogger.com/profile/01129372114193004027noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-1318415507698313432011-10-11T19:19:18.171-07:002011-10-11T19:19:18.171-07:00Mary, you're alway on my list of receiving fre...Mary, you're alway on my list of receiving free canned goods! But, first, move to WA.<br /><br /><br />Angela, really on the rings? I've always sanitized them. Awesome, 1 less thing to do!!<br /><br />Also, thanks for the perspective on the buxom issue. As you can see by my blog header, I'm built like a 12 year old boy; boobs in jam is not something I have to worry about. Ha!!<br /><br />The 6 lbs of pressure is from the Presto pressure canner booklet. You can use the canner as a water bath canner, but if you're using it as a pressure canner, you go by lbs of pressure.Sarahhttps://www.blogger.com/profile/05762894399698046201noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-64667301197021497722011-10-11T07:39:11.590-07:002011-10-11T07:39:11.590-07:00You actually don't need to sterilize rings. I...You actually don't need to sterilize rings. I think when we learned that we cut the expletive content of our canning sessions by about 90%, not to mention the burned fingers! xD You can just leave them sitting off to the side until you have the heated lids in place.<br /><br />The shoe Truth is very important for reasons other than your back, too...it helps prevent some really nasty burns. I mean, if you're making jam, you're basically whipping up a batch of sugar lava, and even if you aren't, if you're as clumsy as I am, you will find exciting new ways to splash yourself with boiling water with every new batch you process. My other burn-related canning truth is that if you are short and buxom, you should always put your canner on the front burner. I will leave to your imagination what happens when such a person is cooking on the front burner and canning on the back one, and is dumb enough to lean over to put the jars in the canner.<br /><br />I'm curious where the six pounds of pressure thing comes from -- we, too, use our pressure canner to process low-acid foods from time to time when we don't want to drag out the water bath canner, but we just treat it as if it were any other large stock pot, with the water over the jar tops, and timed from when it hits a rolling boil.Angelahttp://everyblessedminute.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-18372291128240146952011-10-11T07:19:02.287-07:002011-10-11T07:19:02.287-07:00I totally agree with you! I'm pretty sure I ha...I totally agree with you! I'm pretty sure I have shed a few tears in the kitchen while dealing with tomatoes. Ugh....I hate working with them! But I sure don't have any tears when we are eating sauce all year and I don't have to pay for it. It is a love/hate relationship for me.Living A Dream Togetherhttps://www.blogger.com/profile/10911949832557369386noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-52058149724241576982011-10-11T05:08:30.422-07:002011-10-11T05:08:30.422-07:00You forgot Step 11.... If you're too lazy to ...You forgot Step 11.... If you're too lazy to do all this make sure you have friends that will send you yummy goodness. :)Maryhttps://www.blogger.com/profile/08584627901882278190noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-21818960883702478322011-10-10T20:59:08.621-07:002011-10-10T20:59:08.621-07:00AAU - the other day Troy said "I'm glad y...AAU - the other day Troy said "I'm glad you have a hobby like canning". I wanted to say "it's not a hobby. I HATE canning, I just like eating".<br /><br />Conne - ha! Next Monday you'll be able to "serve" my homemade mac and cheese cause I'm making some this weekend.Sarahhttps://www.blogger.com/profile/05762894399698046201noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-63819961489859515592011-10-10T20:42:37.683-07:002011-10-10T20:42:37.683-07:00Looking forward to serving (read tasting) your hom...Looking forward to serving (read tasting) your homemade applesquish!!Conniehttps://www.blogger.com/profile/15836253220098795824noreply@blogger.comtag:blogger.com,1999:blog-7683373180572839029.post-63051483167873638802011-10-10T20:32:34.962-07:002011-10-10T20:32:34.962-07:00Canning is very hard work. Each year I wonder WHY...Canning is very hard work. Each year I wonder WHY I'm doing it, but then I realize it is worth it. I have been canning like a mad woman this last month!Living A Dream Togetherhttps://www.blogger.com/profile/10911949832557369386noreply@blogger.com