We were so excited, we just took off....canning anything and everything we could get our hands on.

Wellll, you learned a lot of valuable lessons that will stand you in good stead in the future.

Not the least of which is that one should never jump feet first into the deep end of the pool without first learning how to swim. ;)

Don't throw in the towel just use this winter to do some learning or if you have time, why not take the online Intro to Canning course that NCHFP offers. It's free and it will guarantee you success next canning season. ;)

Dave

OMG, I had not heard of such a thing!! I'm going to search for it! We kept saying we wish we had someone we could take a class from!! Thanks Dave!!

Link to it is on the front page of the site. "Preserving Food at Home: A Self Study". Get your friend to join you in doing it too. 2 heads are always better than 1. ;)

Dave

I hope you remember what a good time you had in the process and don't let the problems with the product discourage you.

If you have time, go back and read as many of the old threads you can, at least the topics that interest you. You'll find tons of good hints and information.

I wish you'd found us earlier, because the NCHFP online course (free and self-paced so you take the lessons as quickly or slowly as you like) and many good basic sources like the Ball Blue Book have been mentioned frequently.

But definitely better late than never. Don't give up and feel free to post any questions you have on any aspect of canning and food preservation.

Carol

Here is a link that might be useful: Preserving Food at Home: A Self Study

Wasn't it determined that it was actually jalapenos and not tomatoes in the E. coli outbreak? I wouldn't worry about the tomatoes just that reason. You should be fine as long as you followed an approved recipe.

The online class is great - I started it a few weeks ago and got through the second chapter one Saturday before life got in the way. You take a multiple choice quiz, then read through the chapter and retake the quiz at the end. If you pass then you move on to the next chapter.

Jen

Yes, but home-canned tomatoes were implicated in a botulism outbreak, though not in the U.S.

This is from the International Society for Infectious Diseases:

Carol

Here is a link that might be useful: Botulism in Tomatoes

Knowing what you plan to can next year, will also help determine your supply needs. A canner with rack, funnel, big ladle, canning jars, lids, rings, pickling salt, vinegar, spices, ascorbic acid, and many other necessary items are also covered here in the many thousands of threads. You have come to the right place at least. Sorry for the losses, but just realize, that at least if the jars were new or true canning jars, they can be reused, but need new rings for the sealing. After all the harvest and canning starts to wind down, suppliers will again have supplies, that you may find necessary. Some wait until the last minute and then panic when they can't find jars or another important item. Buyiong these in winter and early spring, is a good way to get ready

For mushy pickles, you need absolutely fresh pickling cukes!! None of the other cuke types will work. I usually avoid adding much water to the brine, and instead push up the vinegar level a bit. The processing in a BWB canner can usually be cut down to about 10 minutes. Ball Pickle Crisp was an additive that Ball offered that would help reduce the reaction vinegar has on cukes. Because Ball has decided to drop the PC, you can easily find the alternative from Bulk Foods, which I have provided a link for even yesterday. The only difference is the Bulk Food version is a bit larger flake so a bit more is needed per jar. Mushy pckles are not a total loss either. You can drain them and put into a food processor with fresh onion, and make a pickle relish. Flavored anyway you like, its usually great on noty only hot dogs, but in tarter sauce, sandwiches, and a few other things. eColi and salmonella are both killed at just under 200 degrees. A strong acid will prevent botulism in some canning, as it helps even more for lower acid foods that require pressure canning. A pressure canner may be on your next years list too, as it is a good way to can vegetables and many other items that are low acid and need nore heat to be processed properly.

Good luck!