Great Idea To Store All Your Canning Tools and Supplies!
I found this article and just had to share it. I love canning, I love making jellies, pickles, fermented foods, canning meats and anything that will fit in those mason jars. When I need my equipment and utensils to start a new batch, I have to look everywhere in my kitchen, This has inspired me to finally do something about the chaos that ensues while canning.
This is a copy of the full article, to find the original go to the bottom of the page and click on the link.
A couple of years ago a coworker decided to get rid of this cute entertainment center. I offered to take it off her hands, thinking it would fit perfectly in our second-floor hallway. I pictured it with added shelves, holding sheets and towels.
Well, it’s heavy, and we’ve never managed to get it up the stairs! Since it came home it has held arts and crafts in my home office. It was useful, but it took up a lot of space.
I decided to move it out over the summer, again wanting to get it upstairs. As we stood in the landing, looking up, we nixed that idea.
But wait! Canning supplies! I have two pressure canners, a steam juicer, and innumerable tools, bits, and pieces hiding in cabinets and drawers.
So we moved it into the kitchen, covering the right door of our French doors. What I’ve lost in natural light, I have happily gained in cabinet space. After adding pegboard and a couple dozen Command hooks, my canning center is complete. To a noncanner, it looks junky, but that’s ok. To me, it’s perfect!How do you store your canning supplies?
On the left door I have measuring spoons, cups, dishers, a pastry blender, and dough rings.
On the right door I have a bubble remover, canning tongs, kitchen twine, funnels (glass, stainless steel, and filtering), strainers, skimmers, ladles, and an apple corer.
On the top shelf, rubber gloves, rolling pins, flour-sack towels, canning towels and washcloths, (stained, mostly, but clean), and pressure regulators.
The main shelf holds a steam juicer and two pressure canners.
The wall behind holds a strainer, lemon juicer, potato masher, apple peeler, pineapple corer/slicer and sectioner, a food mill, odd-size measuring spoons and cups, a second set of measuring cups, and four (yes, four!) extra jar tongs.
Bottom left is a dehydrator, mandoline, and two box graters.
The bottom right is a cherry pitter, a “box” to hold rings, and a small dish of lids that were opened and not used.
Here is a canning recipe for Apple Pie Filling.
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Gala or Granny Smith Apples (at Stores with Fresh Groceries)
- in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 20 minutes.