you can can: a canning demo at down to earth


Need a new canner?  Please join me at a demonstration of basic waterbath canning techniques at Down To Earth (Olive & 5th) this Saturday, May 23, from 1-3.  This will be the first of several in a series of preservation demos presented by the OSU Extension – Lane County Master Food Preservers and hosted at Down to Earth’s flagship store.

What will be covered:

  • equipment you’ll need to can jams, jellies, and pie fillings;
  • what can be canned safely in a waterbath canner;
  • how to choose pectin for classic and low-sugar jams;
  • using Clear-Gel for fruit pie fillings (we’ll have this hard-to-find professional-grade modified vegetable starch on hand for sale, with all proceeds benefitting the OSU Extension Master Food Preservers);
  • tips on making jams beautiful enough to win ribbons at the County Fair;
  • and much more!

Even if you’re an experienced canner, please stop by to say hello and help yourself to the delicious samples, recipes and hand-outs developed by the Master Food Preservers!

P.S.  The photo features an antique pressure canner, not a waterbath canner, used at our MFP display at the Lane County Fair last year.  It still works!  If you don’t know the difference, come Down to Earth and ask me! :)

2 thoughts on “you can can: a canning demo at down to earth

  1. Keith Johnson 23 May 2009 / 3:47 am

    Good morning,
    I wish it were possible to attend but I live in Michigan. I am in the process of buying a pressure canner for my daughter who lives in Kotzebue, Alaska. She will be canning fish and meat.
    The Presto pressure canner is the one I am considering. Do you have a recommendation for us?
    Thanks in advance

    Presto 01755 Pressure Canner 16 Quart

    * 16 Quart Liquid Capacity
    * Holds 7 Quart Jars
    * Easy Read Dial Gauge
    * AirVent/Cover Lock System
    * Instruction Book


  2. Eugenia 23 May 2009 / 8:03 am

    Hi Keith,

    Has she canned fish and meat before? If not, I would urge her to take a class or read up carefully and follow directions closely, since both of those things are high risk.

    The Presto pressure canners are fine, and popular enough that replacement parts are widely available. It’s a good brand, been around forever. The newer ones are much lighter than the old ones. My only recommendation is to buy a bigger one (23 vs. 16Q), since you can layer half-pint and pint jars with a rack between them. This becomes a significant time savings when you’re doing something like tuna, which takes well over two hours to process (with heating and cooling). You don’t want to do two batches, in other words.

    Also, I think all Prestos have this, but make sure it has a rocker (weight) gauge as well as the dial gauge. The dial gauge will become less reliable over time, but the weight gauge won’t, plus, you can buy a new weight gauge if you lose a part or something. This option will extend the longevity of the canner.

    Another thing to know about Prestos and most other pressure canners is that you’ll have to replace the gasket around the lid every so often. The All-American pressure canners (I’m holding out for one of these when I’m super rich), have a system of screws on the lid instead of the gasket. As you can see from the picture above of an old one, they look kind of steam punk. They’re also more than double the cost of the Presto. :(

    Hope this helps!


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