Canning and Home preserving

[perchie.girl]

Why is that? I see jar's of spaghetti sauce on the shelves in store's that have the meat in them. That's the one's that I buy, and then add my own stuff to it when I do make spaghetti.

Once its opened it has to be re processed. Commercial canning operations are able to Pressure Can Several hundred jars at a time.

But the deal is once its opened microscopic dust spores and organisms come in even through the air you breathe. Botulism spores are in the soil and in our bodies as well as our gut.

Once you remove air and place them in a warm environment They thrive... and multiply exponentially. The only way to kill them is to bring the food up to a temperature of about 240 degrees. The only way to do that is to use pressure and in the form of steam in a pressure canner you can bring the temperature up that high. Essentailly Autoclaving the contents.

The manufacturer of All American Canners Also makes Autoclaves for scientific uses.

Any way... If its had meat and been opened and you want to save it Either bag it and freeze it or pressure can it.

Low acid foods require it.

High acid foods dont provide an environment for botulism to grow. Especially with water bath canning.

Foods with High sugar content are the same way. Though some will need added acid to ensure the process is good.

For what its worth Lemon juice has a higher acid content than vinegar. This is why The FDA recommends adding lemon juice on many recipes. Commercially produced lemon juice Is an Acid controlled product. So you can trust the acid content. Home grown or Store bought Lemons are a crap shoot.

This is why When you buy Vinegars in the store the acid level should be at 5% if you are going to use it for preservation of any kind.

There are all sorts of things going on with canning... Biochemistry, is big and has been researched for you in the form of many recipes that have been tested in the BioLabs in Universities.

deb

 

[Folly's place]

Food safety is a very big deal, and a tiny amount of botulism toxin will be fatal, so it just doesn't make sense to be careless. Many folks died in the 'good old days', using recipies that were 'good enough' until they weren't.
I love my freezer!
Mary

 

[perchie.girl]

oh and for what its worth Water bath canning only achieves about 212 degrees at Sea Level. Still not enough to kill botulisim without the help of Acid or Sugar or A combination of each.

Water boils at different temperatures at different altitudes... This is why when water bath canning you will have different times for processing your jars depending on altitude... Same goes for Pressure canning.

deb

 

[perchie.girl]

Food safety is a very big deal, and a tiny amount of botulism toxin will be fatal, so it just doesn't make sense to be careless. Many folks died in the 'good old days', using recipies that were 'good enough' until they weren't.
I love my freezer!
Mary

One good thing about learning science of food preservation is You can produce foods that are safe and shelf stable requiring No Refrigeration. Dehydration is another storing it is a whole other subject.

deb

 

[BlueBaby]

Once its opened it has to be re processed. Commercial canning operations are able to Pressure Can Several hundred jars at a time.

But the deal is once its opened microscopic dust spores and organisms come in even through the air you breathe. Botulism spores are in the soil and in our bodies as well as our gut.

Once you remove air and place them in a warm environment They thrive... and multiply exponentially. The only way to kill them is to bring the food up to a temperature of about 240 degrees. The only way to do that is to use pressure and in the form of steam in a pressure canner you can bring the temperature up that high. Essentailly Autoclaving the contents.

The manufacturer of All American Canners Also makes Autoclaves for scientific uses.

Any way... If its had meat and been opened and you want to save it Either bag it and freeze it or pressure can it.

Low acid foods require it.

High acid foods dont provide an environment for botulism to grow. Especially with water bath canning.

Foods with High sugar content are the same way. Though some will need added acid to ensure the process is good.

For what its worth Lemon juice has a higher acid content than vinegar. This is why The FDA recommends adding lemon juice on many recipes. Commercially produced lemon juice Is an Acid controlled product. So you can trust the acid content. Home grown or Store bought Lemons are a crap shoot.

This is why When you buy Vinegars in the store the acid level should be at 5% if you are going to use it for preservation of any kind.

There are all sorts of things going on with canning... Biochemistry, is big and has been researched for you in the form of many recipes that have been tested in the BioLabs in Universities.

deb

See? I told you that I came here to your thread to learn! Thank's!

 

[pennyJo1960]

I did buy a small dehydrator to dry and make snacks a bit healthier
have only used it like 2 times

 

[Perris]

I am trying out my new dehydrator; so far tried bananas (twice), mango, orange, and tomato. The flavour of the tomatoes (baby plum, sliced) is intense and the mango is good but not quite right yet. I am after a lime-infused mango like Graze make... bought another one today so will have a go at that again tomorrow. And a rump steak to have a go at Korean jerky (which has the very unfortunate name of yukpo )

 

[pennyJo1960]

I am making a new cabbage, sausage and noodle dinner from all recipe from @cavemanrich he made last night I am adding meat to ours but maybe would add this to their threads to watch

 

[BigBlueHen53]

Once its opened it has to be re processed. Commercial canning operations are able to Pressure Can Several hundred jars at a time.

But the deal is once its opened microscopic dust spores and organisms come in even through the air you breathe. Botulism spores are in the soil and in our bodies as well as our gut.

Once you remove air and place them in a warm environment They thrive... and multiply exponentially. The only way to kill them is to bring the food up to a temperature of about 240 degrees. The only way to do that is to use pressure and in the form of steam in a pressure canner you can bring the temperature up that high. Essentailly Autoclaving the contents.

The manufacturer of All American Canners Also makes Autoclaves for scientific uses.

Any way... If its had meat and been opened and you want to save it Either bag it and freeze it or pressure can it.

Low acid foods require it.

High acid foods dont provide an environment for botulism to grow. Especially with water bath canning.

Foods with High sugar content are the same way. Though some will need added acid to ensure the process is good.

For what its worth Lemon juice has a higher acid content than vinegar. This is why The FDA recommends adding lemon juice on many recipes. Commercially produced lemon juice Is an Acid controlled product. So you can trust the acid content. Home grown or Store bought Lemons are a crap shoot.

This is why When you buy Vinegars in the store the acid level should be at 5% if you are going to use it for preservation of any kind.

There are all sorts of things going on with canning... Biochemistry, is big and has been researched for you in the form of many recipes that have been tested in the BioLabs in Universities.

deb

Deb, as a Sabbath keeper I often do a lot of cooking on Fridays. Yesterday I baked bread, made chicken noodle soup, a pot of beans for a potluck, and finally cooked my "Christmas" rib roast. The Kid asked me why it was that, even though I was tired and sore, it was still so much fun for me. My answer surprised and pleased even myself, and I think you'll get a kick out of it, too. I said, "Because the science of cooking is an art."

Sometimes I can't eat much due to gastric issues. But it pleases me to make food that is pleasing to my family. It isn't enough just to put something on the table that meets their nutritional requirements, though that's important. I want food to be beautiful and delicious and enticing and aromatic. And it's amazing to me that others have gone before me and figured out how to take raw materials and combine them in certain ways to make that happen. And now, through the magic that is Google and technology , I can cook a rib roast as good as anything I might find in a 4-star restaurant, if I could afford to dine in such an establishment. Is cooking a science, or is it an art? Yes, why yes, it is!

 

[BigBlueHen53]

I did buy a small dehydrator to dry and make snacks a bit healthier
have only used it like 2 times

Use it to make jerky, yum!