Flower Patch reader, Roberta, requested some tips on how the Amish do their canning. We have gathered a few tips for you, but do look out for more. Anyway, we are sure you will find these tips helpful.
1)When making jelly for canning, you do not always have to go through the challenge of extracting juice from fruits before reaching to the point of making your jelly. An easier way is to purchase the fruit juice and get straight into your jelly making.
2)For pickled dilly beans, make sure beans are standing upright when packing jars. You may need to trim beams or cut them in halves to have them fit properly. This will allow you to easily fit beans in the jar, and make it easy to shake them out when you are ready to use them.
3)Nectarines do not need to be peeled for canning. But it is best to use an acid water solution to prevent darkening when preparing them for canning.
4)When making Sauerkraut for canning, always only work with no more than 5 pounds of cabbage at a time. This makes the process more manageable and you get the job done better. Sauerkraut is finely cut fermented cabbage. Remember to use cabbages with firm heads, and use within 2 days of harvesting for the best quality.
5)Always use an acidifier when canning tomatoes. You can add acid in the form of vinegar, lemon juice or citric acid. You may add the acidifier to each jar before filling, and also add sugar to counteract the taste of acid.
6)A painless way to quickly remove tomato skins to prep for canning is to dip tomatoes into boiling water for 30 to 60 seconds. To make them cool enough to be handled, dip into cold water right after. The skins should slip off easily.