Can /ck/ can?

File: 20170226_122444.jpg (1MB, 2560x1440px) Image search: [Google]

1MB, 2560x1440px

I usually can @ 50-60 quarts of Roma tomatoes from garden produce. They can be canned in a water bath but I have a big Presto pressure cooker so I just do 25 minutes under pressure. I freeze the other vegetables since I have the freezer space. I can stocks for 25 minutes under pressure. I found a recipe for smoking and canning salmon from the University of Alaska that I've really been happy with. I'll post a couple pics. My advice is always follow USDA or accredited university guidelines, not just Grandma Sadie's canning blog.

File: 20170130_210701.jpg (961KB, 2560x1440px) Image search: [Google]

961KB, 2560x1440px

>>9318120
The smoked salmon instructions are on a pdf, but just search for "University of Alaska canning smoked salmon."

>>9318120
So what the shit do you do with sixty quarts of tomatoes?!

>>9318065
Those are jars not cans.

>>9318309
Eat them. I use them in stews, soups and pasta sauces which I eat a lot of in the winter. Sometimes we'll blend a jar up with celery, carrots, garlic, hot peppers and onion for a kind of homemade V-8.

File: equipment-can-sealer-ives-way-800.jpg (46KB, 600x900px) Image search: [Google]

46KB, 600x900px

>>9318065
I can certain foods--mainly stuff that does OK with the long cooking time required for canning safely. I don't can vegetables that have a quick cooking time like green beans or peas because canning seriously overcooks them.

I use an All-American pressure canner. If done properly the food will keep for years.

>>9318315
We know, but the process is still called "canning". You can use metal cans too but they are less common since you have to have a special machine to seal them. I prefer glass not just because of that, but also because the glass jars are reusable, and the fact that they are transparent lets you instantly see what the food is inside (and whether or not it has spoiled) with a quick glance. Pic related is a sealer for metal cans. I sold mine years ago since I never really used it.

>>9318353
Yeah jarring just doesn't sound as nice.

>>9318339
Do you season them at all when you can them? Or just plain?

>>9318367
I can them plain. Some people add salt but I'd prefer to season them when I'm using them to cook with. I know some make big batches of marinara or salsa and can them so they don't have to do much prep for dinner.