Canning Help

[jenniepaige]

Hello everyone!
I just ordered my first ever canner-a 16qt presto canner and I am SO excited! I am making some jam this weekend and I was wondering if it was ok to just let it sit for a couple days, not canned until the canner arrives, hopefully early to mid next week?

I plan on canning a lot of things, tomatoes especially. And ideas, suggestion would be really appreciated. I also want to can vegetables that I can use throughout the winter. Tips would be MUCH appreciated!

[Llyra]

If you're going to let the jam sit, you'll want it to be in the fridge, I would think. I think that's probably okay, although technically I probably ought to tell you not to...

Is that a pressure canner or a boiling water canner? You can't can veggies in a boiling water canner-- only acidic stuff like fruits and pickles and jams. Even tomatoes, you'll want to acidify them with bottled lemon juice or citric acid, according to a safe tested recipe.

You probably already know that, but I'm just putting it out there, because a lot of people don't.

I hope you enjoy your new canner.

[jenniepaige]

Oh yes it's a pressure canner. I read about the low acidity thing and figured that I better go that route to be safe. I read that you can also use it as a pressure cooker too which I am equally excited about but I also read somewher that it's not a good idea because it's alluminum. Any one have any thoughts on that?

[KristyDi]

Jam can be canned in a boiling water canner (aka, a big pot of boiling water w/ 1 inch of water above the tops of the jars) So if you have a big deep pot you can can your jam in that right after you make it. You don't want the jars directly on the bottom of the pot so put a layer of rings (the screw part of the 2 piece lid) in the bottom of the pot to rest the jars on. I can can things in pint jars in the pot I use to cook pasta.

Otherwise keep your jam in the fridge and reheat to boiling before canning.