That's me, a late bloomer. Every one else did their canning last month, and here I am, trying to beat the freezing temperatures that will supposedly be descending upon us overnight.
I've never canned before, so these seven jars of apple pie filling are my very first.
I have this strange urge to turn off all the lights, light some candles, and read Little House on the Prairie books.
Since I was so late to start, Mattie Cake let me use her big canning pot. It's actually a pressure dealie and I used the boiling water method, but I think that's okay.
I hope it's okay.
Is it?
When I decided I wanted to give canning a try, I went and bought this book.
It scared the crap out of me.
I am not kidding. It made me want to curl up in bed and suck my thumb. It's worse than any Stephen King book I've ever read.
Am I alone here? Is anyone else terrified of botulizing their family?
Look here at this pretty, unsuspecting jar of apple pie filling.
Now look a little closer.
Ah ha! Bubbles! Are those air bubbles which are inviting botulism, or are they just apple pie squish smashed up against the glass.
How do I know?
I did the whole spatula squoosh and smash around each jar about 85 times, so what the heckito is this?
I need some input here from you veteran canners. Please. I'm begging you. Susie, I know you're good for some professional advice. Hook me up, please.
Look. Here's a close-up. What have I done? Somebody?
Canning scares me almost as much as scissors and glue. I tried it once with peach preserves. NEVER AGAIN!!!!!
ReplyDeleteCanning is a pain in the butt! Cathy Chudleigh, Tricia Potter and I did salsa last year, and let me tell you what a mess it was. Canning is such a long, difficult process. Then after all of that hard work, I worried about botulism too. Also, I don't think our salsa was even that good. My grandma always used to can, and hers was the best! I just can't get mine to taste the same as hers. So, if you find a good recipe, you'll have to pass it along. The three of us ladies get together every month or so and do domestic type projects. We call them frolics (like the Amish). We're a bunch of nerds, I know, but it is a lot of fun. You're apples look good to me.
ReplyDeleteI have never canned a thing in my life but I just wanted to say those look really great!!!
ReplyDeleteThe botulism things scares me too which is why I do mostly freezer canning. Yours look good to me but if you are worried, just freeze that jar.
ReplyDeletethose will most likely be the best apple pies ever. And they are beutiful I am sure you have done your research and been all over the internet and those apples are probably the safest food in all of Idaho. Good Job your always trying something new and doing it better then the pros. I am proud of you...Mattie
ReplyDeleteI have been wanting to try canning, too, but I have been scared to give it a try. I need someone to hold my hand and walk me through it. I wish I had a good answer for you for the mysterious what-is-its...
ReplyDeleteMy grandma still cans tons of fruit and veggies and has never had a problem with botulism. My mom says that any time a jar doesn't seal completely on the first boil, she just puts it in the fridge and uses it immediately, thus if there is any contamination, it is never allowed a chance to get out of hand and become a problem. Most instructions say that if a jar doesn't seal on the first round, to reheat and seal it. Don't listen to them and I bet you have no problem. Additionally botulism hardly ever occurs anyways, theres more fear mongering than is necessary by canned veggie companies because they want you to buy theirs of course! Canning is a pain if you aren't gardening a ton anyways.
ReplyDeleteGood luck!