Saturday 7 February 2015

Preserving With Big Bertha

Have you met Big Bertha
Big Bertha is an All American Canner, I had her imported about 2 years ago from the US, we just don't do canners here in the UK, I don't know why they are excellent for preserving all manner of things, if you thin of all the things you can get in a tin well that's what you can do with a canner although you don't use tins you you preserving jars with seals and bands.
As well as canning I do bottling in Big Bertha, this week I bottled the plums I got from the wholesaler.
Firstly wash and chop the plums and pack the raw fruit into the jars
cover with a light syrup that is made from sugar and water
pop on the seals and bands, the bands only need to be finger tight
pop into Big Bertha and cover with water, bring to the boil and boil for about 20 minutes
lift out the jars and leave to cool, as they cool you here the lids pop as a vacuum is created and the lid seals
you can just see were the lid has been pulled down and sealed as it cooled the one on the front right is a failure, it was a bad fitting lid and some of the liquid escaped and it didn't seal, so that one will be used this week end, the others have all formed good seals, the bands can then be removed if you want and they will keep forever as long as the seal stays intact.
the difference between canning and bottling is with bottling you are covering with water and boiling to make a seal its suitable for fruits and some vegetables, canning is done under pressure, you lock the lid down and bring the canner up to pressure and temperature an only use a small amount of water, I have chicken I canned a few years and we are still eating it.
This year I do plan to do a lot more canning you need the jars for it and the seals, the seals can only be used once, unless you have the reusable Tattler seals, I have a friend in the US who sent me a half a dozen boxes of tattler seals, I am keeping those for canning, I did try some out with some carrots last year  and they are still holding there seal.
 I really think we should get into canning and bottling more in the UK. you don't need a Big Bertha for bottling just a deep saucepan, but for canning you need a canner.

21 comments:

  1. I have not tried preserving foods hence know little about it but this method certainly looks straight forward enough. Is the taste or texture of the food affected at all?
    John

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    1. The food is in a cooked state even though it was added raw, so the plums are like stewed plums the beauty of it is you know exactly what is in there no preservatives and has a great shelf life :-)

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  2. I have a canner too, as yet unused, but now I have moved house and have a whole new garden to play with, it will get a lot of use. I've been bottling fruit and tomatoes for many years now, though :) Good post.

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    1. Nipped over to see your blog, look forward to see you canning :-)

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  3. I shall defo be buying one of these. Very straight forward and hugely economical.
    Jean
    x

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    1. There is another make out there Presto but it has a rubber seal that will need replacing over time I went for this one as there is no consumable parts on it :-)

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  4. Being someone who is scared of pressure cookers, I think that would scare me too, but, I am in awe of you for doing this sort of thing and amazed that you get so much done! A great way to keep your fruits and veggies and other things though! xx

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    1. Bottling is easier to get to grips with and no pressure to worry about just a deep saucepan :-)

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  5. Interesting post, bottling sounds fun, but alas I don't have enough produce, but this year I hope to do pick your own.

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    1. You will have to give bottling a go with your PYO :-)

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  6. I keep saying I want to do it, but I have nowhere to put a canner of that size yet! What book are you using for your recipes and canning times? I've been interested in getting one. When I build my food storage shed this year I think I can then add a canner to the wish list although I might need to come round for some lessons!

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    1. Keep it in the barn or the gargae Kev, mine dosent live in the kitchen no room for it :-)

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    2. I have several books I use I will do a separate post on them :-)

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    3. Cheers Dawn. I'm going to build a shed for all this type of thing this year hopefully!

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  7. I have never seen one before, sounds really good.

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    1. Unfortunately they haven't yet hit the UK shores but I am sure they will as more people get into growing and preserving :-)

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  8. I do lots of canning and the sound of the little "ping" is a joy to hear. Jars are a bit pricey and more difficult to find at yard/garage sales.

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    1. The jars are expensive but with care should last, I am buying them in by the case at the moment :-)

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  9. Over here (Canada) we call all of it canning-pressure canning or waterbath canning. Between the two methods you can can EVERYTHING!! We go to the farmers market in the summer and buy cases of fruit and or veg. and can our brains out. I don't do as much as I used to but I still do some every year. Last year I did peaches, blueberries, applesauce, green and yellow beans, tomatoes-whole and sauce, salsa and several different jams. One year I even did corn on the cob, but I don't think you can get the very big jars any more, I haven't seen them for years. It's nice to go to the storage room in the middle of winter and bring out a jar of peaches to have with cream! Delish

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    1. I am looking forward to getting into more canning this year and I am building up a stock of jars in readiness :-)

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  10. Hello, I'm a Brit living in the Southern US. Canning is very big here and suppliers can be found everywhere. A general rule is acid produce can be preserved by using the water bath method all others need the pressure canning method. Some bacteria(Botulism) can live in a vacuum. It is also odorless. Hope your plums will be OK. The absolute best resourse is the Bell Canning Book. Very accurate and up to date info.Probably can find on eBay if not send me your address if you like and I will send you one. Good luck.

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