Canning. Do you do it?

Do you can your own food? Seems to be something of a lost art, though there's still a segment of hardcore devotees who still do it.

I see mainly people canning vegetables and fruits. Is it practical to make and can soups and pasta sauces? I already make my own pasta sauce and freeze it, but I have limited freezer space and do not wish to buy a big freezer. If I were to expand into soups I wouldn't have room.

What prompts the question is that I am getting sick and tired of the games food processors and manufacturers play. For example, last night I heated a can of Progresso Chicken Dumpling soup. In the can was two... yes, 2!... small pieces of chicken, roughly a dozen dumplings, and a boatload of carrots. Yet even the carrots seemed less than usual. I don't think it's my imagination that the solid-to-liquid gap ratio in canned soups has been increasing the last few years. Right in line with making packaging smaller to raise the price without raising the price.

I like to cook my own food a lot, but I also have stuff on hand for a quick heat-and-eat, too. Depends on my schedule at the moment, mainly. The idea of making my own in larger batches and canning does not thwart me, I could open and heat a jar of my own just as easily as a can. I just need to know if it's practical first.

Another benefit is that I could have less chemicals and such in my food, too.

I've done quite a bit of canning over the years- not much for the past 5 or so. It's plenty practical if you have the right equipment and the patience and time, and are one to pay attention to detail. Just be sure that if you're going to can meat, and low-acid foods, that you process them adequately to avoid bacterial contamination.

lizzie said:

I've done quite a bit of canning over the years- not much for the past 5 or so. It's plenty practical if you have the right equipment and the patience and time, and are one to pay attention to detail. Just be sure that if you're going to can meat, and low-acid foods, that you process them adequately to avoid bacterial contamination.

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In the interest of 100% honesty, that's what scares me.

radcen said:

In the interest of 100% honesty, that's what scares me.

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A pressure canner ought to be plenty of insurance against that. That, and making sure you handle equipment properly. It really isn't that hard to do- just pay attention to detail, and avoid touching inside surfaces (of jars and lids) with your fingers.

Im not sure if it qualifies but I have made some limoncello using a fruit peeler, plain vodka, simple syrup and lemons. I serve it ice cold by leaving it in the freezer.