Canning and Home preserving

[ValerieJ]

I haven't pressure canned, since seeing my mom's pressure cooker blow once when I was very young. It was impressive, and it's not happening here!

Boiling canned veggies and meat for 15 to 20 minutes when planning to eat it, before tasting even a little morsel, will destroy that botulism toxin. Food safety and survival!
Mary

Are you saying you can meat without a pressure cooker?

 

[Ninjasquirrel]

Are you saying you can meat without a pressure cooker?

Not eating what she's cooking

 

[Folly's place]

I don't can meat, but absolutely would use a pressure canner, and modern directions, if I did. In 'olden times' it was done without, not a good thing!
It's still necessary to boil home canned meat and veggies for 15 minutes before tasting. Modern food safety, can be life saving.
Mary

 

[ValerieJ]

I don't can meat, but absolutely would use a pressure canner, and modern directions, if I did. In 'olden times' it was done without, not a good thing!
It's still necessary to boil home canned meat and veggies for 15 minutes before tasting. Modern food safety, can be life saving.
Mary

Oh, gotcha! I thought you were boiling meat before putting it into a water bath. I would agree with boiling it before tasting it, if I were to can meat. I don't think I would though.

 

[Folly's place]

Without electricity or very cold weather so long term freezing is possible, home canning is very good, and meat and veggies do need that pressure canner, and following modern food safety practices.
I remember jams and jellies done with paraffin on top, rather than lids and the boiling water bath. Then, not stored in the 'ice chest', and mold wiped off the top as it happened.
More 'good old days'!
Mary

 

[R2elk]

Without electricity or very cold weather so long term freezing is possible, home canning is very good, and meat and veggies do need that pressure canner, and following modern food safety practices.
I remember jams and jellies done with paraffin on top, rather than lids and the boiling water bath. Then, not stored in the 'ice chest', and mold wiped off the top as it happened.
More 'good old days'!
Mary

I never put my jams, jellies or pickles through the water bath. I did the paraffin seal with the jams and jellies and never had any mold issues.

 

[cmom]

I haven't done any canning for quite a few years. I have both a pressure canner and hot water bath canner. I still do some preserves.

 

[Folly's place]

Having done both the paraffin seal long ago, and the water bath, I much prefer the water bath. It takes longer, but is actually more secure, and easier in storage.
I also do a lot of freezer jam, and love it!
Mary

 

[ThreeOfSeven]

This jogs my memory. My mother canned her homemade chili sauce and never put it in a hot bath.

 

[Folly's place]

Pickles!
I use the BH&G cookbook recipe for bread and butter pickles, and love them.
Never have I made decent dill pickles though! I've tried the good old way, and modern recipies, and never had good, (or even edible sometimes!) results.
Mary