Never Canned, Pickled or Preserved: How Do I Start Simple?

[Rozzer]

I'd very much like to make and preserve a batch of mushroom ketchup. But I've never done anything of the kind before. I have what I think is a good recipe, but I don't know anything about the fine points of "putting things up." Except of course that I'm concerned about botulism. What would you folks advise a complete novice at preserving to do? Any specific things to read? Any minimum list of points to keep in mind? Any equipment to buy? I'm not talking about huge quantities here, just half a dozen bottles or so. What say you all?

[CM]

I would start with a project that's quick and easy, that way, if you have any jar sealing failures or other unforseen mishaps, you won't have spent too much effort or time in the initial learning curve. Ketchup usually involves long hours of cooking and success depends on the getting the right consistency without burning or overcooking.

So, I'd suggest starting off with a simple recipe - something like whole canned tomatoes or bread and butter pickles, canned peaches or fruit preserves, or a jar of mixed pickles, jam, jelly or marmalade. For beginners, I recommend staying away from low-acid vegetables (like mushrooms) until you get the technique down. You don't need to do large quantities at first, till you get the hang of it.

Buy a case of pints or quart jars. You'll need a large pot big enough to hold a few inches of water above the jars. The pot should have a rack to keep the jars off the bottom (helps avoid tipping and direct heat that can crack jars).

Pick up some canning salt (Morton's Canning Salt is usually found in a green or blue box in the salt section) and locate a source of filtered, distilled or bottled water (your main concern is water without additives or minerals). If you're canning fruit, pick up some ascorbic acid or Fruit Fresh. If you're pickling, buy a large bottle of organic or high quality distilled white and cider vinegar (you can combine them for the best of both worlds in clarity and flavor).

For pickling, you'll also want fresh spices, depending on what you're making. For preserves, you'll need sugar.

You can pick up a Ball Blue Book and I recommend it as a good read for a basic start in canning.