| T O P I C R E V I E W |
| nampafarmgirl |
Posted - Jun 11 2009 : 12:48:18 PM
I have canned for many years. I have always bought the newest canning blue book that was out. I decided to take my local extension office's canning class, just to make sure that I was practicing currentskills. Well ladies, nothing has ever happened to my family or freinds because of my canning, thank God, however I wasn't using the newest available information when canning. I wasnt doing anything really bad, but.....Did you know, you are not supposed to tip the jar when you remove the jar from the water bath? By tipping it , you may cause the food inside to spill into the ring area,then the jar wouldnt seal properly. Another thing never use your own recipe, only use approved websites such as www.uga.edu/nchfp . Georgia Univ rcvd grants on updating home canning recipes. Tomatoes are on the iffy side of the PH factors, always use lemon juice or citric acid when canning them. When canning fruit, you can use vitamin c pills in place of ascorbic acid. Pressure Canners: top gauge units, get them checked yearly. We also skimmed over hopw to use a pressure canner, which peaked my curiosity about pressure canning. I think I am going to give it a try. (more about that in another topic). My class was mostly comprised of us that have canned for many years but wanted to make sure we are still practicing safe skills. There were many of us that learned a thing or two.......
Kim
Farmgirl Sister # 302 |
| 16 L A T E S T R E P L I E S (Newest First) |
| SpiritedRose |
Posted - Jun 17 2009 : 07:53:31 AM
Interesting idea to freeze the applesauce... Do you think it gives better taste or is it just easier to do?
Cheesemaker with a supportive husband,
Registered Jersey breeder, AKC Akita breeder, and friend of two favorite cats!
spiritedrose.wordpress.com |
| hill farm lady |
Posted - Jun 16 2009 : 2:44:11 PM
I can salsas, relishes, tomatoes (but you have to make it more acidic because the varieties we tend to plant today aren't as acidic), and pickled vegetables of different kinds (dilly beans, etc.) I also make kimchi which I keep in a crock in the cellar. I freeze applesauce, fruits, and meat (we raise lamb, sometimes a pig, and get chickens from a friend). I don't have kids home any more but still do it! When they come home, they love the foods they grew up with! And the new ones I try! We all love to cook--and eat our own foods. Enjoy! There is lots of information on the Cooperative Ext. websites of some of the state universities. I think Georgia has one of the best.
From Vermont, |
| Tammyb |
Posted - Jun 15 2009 : 8:03:30 PM
Wow I have canned for years, but thanks for the post. I will be doing some reading before this season really gets started. Strawberries and jam are tomorrow :)
Tammyb #541 |
| Annab |
Posted - Jun 15 2009 : 03:35:25 AM
Judging by how many fields of corn hubby and his dad planted, looks like i'll be canning corn 'till the cows come home.
Attempted beans 2 years ago (lost that luvin' feelin' last year and didn't can anything but jams 'n jellies). So thanks for the updates.
Does anyone out there use a pressure canner on a gas burner. It's been a bit of a challenge trying to get the flaim height to correspond to the correct tems and hold them there long enough.
And, I also do the sniff test. If anything even remotely looks and smells bad, out it goes.
When making salsa, I just use the water bath method, but also make sure to get the salsa to a rolling boil.
You just can't beat the sound of a well vacuum packed product! |
| acairnsmom |
Posted - Jun 14 2009 : 8:11:04 PM
I wish I could take a canning class! I've been canning for a couple of years, mainly jams and such. I did some tomatoes and even some chicken one year and used a pressure canner on them but I was TOO AFRAID TO EAT THEM! I'm afraid I'm going to kill me or DH! My momma never canned and I just started out reading the Blue Book. Have always wanted a "canning mentor" who could come watch me and give me advice! 
Toto, we're not in Kansas any more! |
| Sheep Mom 2 |
Posted - Jun 14 2009 : 3:49:06 PM
Hi Karin - what are you interested in canning? I grow tomatoes and green beans that I can (in various forms), relishes and of course the usual jams and jellies and applesauce.
Sheri |
| YiberryYadeeKarin |
Posted - Jun 14 2009 : 2:56:03 PM
quote:
Originally posted by Sheep Mom 2
I have been canning for 30 years now and so far no one has ever gotten sick. As long as you follow the current rules it is safe.
Would you ever consider taking on a student? I canned peaches and tomatoes when we first moved into this house -- that was 18 years ago this month. I'd like to try it again AND try some non-acidic foods. I've always kind of fantasized that a group of Farmgirls could get together and learn/do some canning.
Just curious (hey, we're kinda neighbors!)... Karin |
| Georgiaberry Mobley |
Posted - Jun 14 2009 : 04:37:33 AM
This is such good advice, Kim.
For any who want to brush up on their skills, the University of Georgia National Center for Home Canning offers a free online home study course. Here's the link.
http://www.uga.edu/nchfp/index.html
I haven't done it yet but plan to - I have a pressure canner but have never used it and I am a little scared!
Also, I saw something inspiring the other day - a community canning project.
http://www.yeswecanfood.com
I'd love to hang out and can apricots with that group.
Farmgirl Georgiaberry
always busy at SunshineForDinner.com
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| Bellepepper |
Posted - Jun 13 2009 : 11:12:15 AM
I learned not to tip the jar when taking out of the canner from none other than my Son. How did he get so smart? I have been canning (or helping Momma) for 60 years. I have never had a bad greenbean. Sometimes a jar don't seal, we eat them for supper on canning day. I sometimes use my greenbeans in a bean salad and don't cook them after opening the jar. Any time I open a jar of anything, I listen to hear the release of the pressure, look at the color and smell the contents. If in question, (sometimes pickles) I toss it out.
I remember Momma not canning or even boiling water bath her tomato juice. Once in a while one would go bad. But I think the new tomato varities are much less acid. I pressure can all my tomato products except salsa, which I boiling water bath. Also water bath my pickles. Kinda quit making jelly, usually freezer jam. |
| Old Spirit |
Posted - Jun 12 2009 : 6:05:33 PM
I use my pressure canner as well for everything including my tomatoes. Just feel a little better and I always bring stuff to a boil when they are opened, unless pickled of course :-)
Rae
...those who hope in the Lord will renew their strength. They will soar on wings like eagles:...
Isaiah 40:31 |
| Sheep Mom 2 |
Posted - Jun 11 2009 : 9:08:57 PM
I even can my tomatoes and applesauce in my pressure canner then I am certain that they are ok. Home canned green beans must be boiled for 5 min. in an open kettle before tasting to be absolutely certain they are safe - at least that is what we were told by our county extension. I have been canning for 30 years now and so far no one has ever gotten sick. As long as you follow the current rules it is safe.
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| brightmeadow |
Posted - Jun 11 2009 : 6:03:57 PM
Unfortunately, we had a whole family in our church who attended a 50-year golden wedding anniversary party last winter where some home-canned food was served (I think green beans) - it was contaminated with listeria and one family member died, several were very sick in intensive care, and a few got off lightly with a minor illness.
I cannot stress enough the importance of following the most current guidelines - don't attempt to can low-acid foods without a pressure canner! You're doing a great service by letting us know.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| Merry |
Posted - Jun 11 2009 : 3:08:03 PM
Dawn
Give it a try! Its not as hard as you think and you will be very proud of yourself!
http://afarminmyheart.blogspot.com/
"Nobody has ever measured, not even poets how much the heart can hold."
Zelda Fitzgerald |
| Laila |
Posted - Jun 11 2009 : 1:08:34 PM
Thanks for the info. I'm sure I tip some of my jars when I get them out of the canner which would explain why some of them don't seal.
Laila |
| deeredawn |
Posted - Jun 11 2009 : 12:53:57 PM
I have never canned. My MIL is terrified that I'm going to poison the whole family. this from a woman who lived on HER mil's canned food. I wanna learn really really bad!
Dawn #279
MJ's Heirloom Mavens-QMD
http://harvestthyme.blogspot.com
~the only thing for certain, is uncertainty~ |
| mellaisbella |
Posted - Jun 11 2009 : 12:51:18 PM
thanks Kim! I almost always tip my jars oooops! I sure will be more careful this time
"we must be the change we wish to see in the world"
farmgal #150 |
