Canning & Food Preservation

So I'm interested in grinding up some fruits (strawberries or whatever) and just throwing them in a jar and preserving them. Basically I want to make a jam without pectin or sugar. How terrible of an idea is this?

Been wanting an All American for ages, and keeping an eye on local ads finally paid off! Thinking of getting back some precious freezer space and starting off by canning some stock.

[Image description: a brand-new looking All American canner 910 sitting on a kitchen counter]

(Humble brag intro)

Today I was able to score used All American 921 and 910 canners for $35 picked up! The canners were sold but the niece of the original owner with no known history.

In doing my research, my understanding is that this brand is built solid! That said, does anyone have experience giving an all American canner a tune up?

My general approach:

1. Inspect for any structural issues
2. Take everything apart and clean it
3. Clean and buff the body with a scouring pad (not steel wool)
4. Replace the safety blow plug

Is there anything else you’d recommend?

TIA!

My cold room. Bottom shelf is dehydrated food, the rest is pickled food and jams.

So many jams...

Too many jams...

Hi all, has anyone experienced this? I was just canning chicken broth in my pressure canner, and the overpressure plug blew out, releasing all the pressure. I lost a good 25% of my broth.

I had previously removed the plug to use the canner as a water bath, so maybe I didn't have it in right. Or maybe the pressure was too high. The presto manual says to not use the canner until I call them (not open until tomorrow). The plug doesn't appear damaged at all.

I was wondering if anyone's been through this? Did you have to replace the plug? Should I assume the lids are no longer suitable for sealing?

Hi all. Does anyone in the community have a good beginners guide? I'd like to learn how to do this and don't have a great resource.

alt text: in the foreground a rack of lamb ribs perches golden brown on a grate above an outdoor fire. Smoke dances in the middle ground, partially obscuring a tenant farmer's cottage seen in behind.

Definitely not recent, but I figured I could help get some content going. So here is my jam shelf from the Covid times. Jam making is a hobby of mine in the summer and I went a little wild with flavors that year since there wasn't anything else to do and I could send them to people.

Top shelf from left to right: Lemon Curd, Port Plum, Apricot, Strawberry Zinfandel, Peach Bourbon, Verry Berry, Peach, (small jar) apple butter from the year before, (large jar) Chili sauce, raspberry.

On the bottom shelf are various garnishes for cocktails that I didn't really can so much, but I thought I would list for those curious. (If you like cocktails, join us over on [email protected]). From left to right of what I can see: Smoked Salt, Cinnamon Sticks, Whole Nutmeg, Dried Lime Wheels, Candied Ginger, Tea Pot.

Not pictured: That years apple butter batch! I always make a massive batch of apple butter when my parents apples ripen. It often makes about 20 jars!

Didn't see any other channels on canning and food preservation, so I made one.