The NFC B-Day Chat Thread

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sharron said:
i've canned since 1970 but never this much, my mil taught me the water bath way, have done it that way since then and still alive but with everyone saying its not the way to do it anymore, i invested in a pressure canner, in fact i have two now, a used presto and a all american, thank goodness my husband is here to help, the pressure canner scares me. maybe one day i will do it on my own but for now, he helps
the way things are going we might need all the stuff we can put up, i'm even canning butter, a first for me, also squash, another first, if anything does go bad, as some people are saying, we will have food anyway, and probably will be helping son and family
better safe than sorry
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Sharron, if you ever need help with your pressure canner, just shoot me a note. I can also show you how to convert it into a still. :gig A lot of folks put way too much stock into the USDA/FDA. They only produce canning recipes that have been studied and proven effective. That means someone has to pay for the studies. Rule #1 to canning regardless of method is to store with rings off and trust your senses. An open jar is a bad jar. If you open a jar and it's just not right, then toss it. It simply isn't worth the risk. When I was very young, I helped my teacher can tomato sauce. We made the sauce, jarred it up and put the jars upside down on a towel. That was it. We know today that waterbath canning gives us a LOT more safety. We also know that low Ph foods are more prone to botulism. So that's why we pressure can them.
If you take a step back and remember why the french developed their mother sauces, it might bring it all into perspective. Back then, beef was stored in fat, in a barrel. And yes, it would go rancid. The sauces were to cover up the taste. Yet few died from eating the rancid beef. There's food safety and food taste and food appearance that all come into play.
 
sharron said:
i've canned since 1970 but never this much, my mil taught me the water bath way, have done it that way since then and still alive but with everyone saying its not the way to do it anymore, i invested in a pressure canner, in fact i have two now, a used presto and a all american, thank goodness my husband is here to help, the pressure canner scares me. maybe one day i will do it on my own but for now, he helps
the way things are going we might need all the stuff we can put up, i'm even canning butter, a first for me, also squash, another first, if anything does go bad, as some people are saying, we will have food anyway, and probably will be helping son and family
better safe than sorry
Click to expand...
Sounds like you are doing the same as us...we are preparing for our whole family if it comes to it. I just bought a 30 quart All American & my old pressure canner is also a Presto...my mil bought it for me when we got married over 35 years ago. I've never had anything scary happen with my pressure canner, but it's definitely important to have a good respect for them!
 
rjohns39 said:
Sharron, if you ever need help with your pressure canner, just shoot me a note. I can also show you how to convert it into a still. :gig A lot of folks put way too much stock into the USDA/FDA. They only produce canning recipes that have been studied and proven effective. That means someone has to pay for the studies. Rule #1 to canning regardless of method is to store with rings off and trust your senses. An open jar is a bad jar. If you open a jar and it's just not right, then toss it. It simply isn't worth the risk. When I was very young, I helped my teacher can tomato sauce. We made the sauce, jarred it up and put the jars upside down on a towel. That was it. We know today that waterbath canning gives us a LOT more safety. We also know that low Ph foods are more prone to botulism. So that's why we pressure can them.
If you take a step back and remember why the french developed their mother sauces, it might bring it all into perspective. Back then, beef was stored in fat, in a barrel. And yes, it would go rancid. The sauces were to cover up the taste. Yet few died from eating the rancid beef. There's food safety and food taste and food appearance that all come into play.
Click to expand...
I’m still using tomato juice I canned almost 5 years ago. The lids are nice and tight yet.
 
rjohns39 said:
Many are lobbying to throw 2020 away early. I'll likely vote for that, but then the pessimist in me kicks in and says what if 21 is worse? :oops: Guess I oughta just shut up and color.
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The rule is it's going to be better Bob. Hang in there!
 
rjohns39 said:
Sharron, if you ever need help with your pressure canner, just shoot me a note. I can also show you how to convert it into a still. :gig A lot of folks put way too much stock into the USDA/FDA. They only produce canning recipes that have been studied and proven effective. That means someone has to pay for the studies. Rule #1 to canning regardless of method is to store with rings off and trust your senses. An open jar is a bad jar. If you open a jar and it's just not right, then toss it. It simply isn't worth the risk. When I was very young, I helped my teacher can tomato sauce. We made the sauce, jarred it up and put the jars upside down on a towel. That was it. We know today that waterbath canning gives us a LOT more safety. We also know that low Ph foods are more prone to botulism. So that's why we pressure can them.
If you take a step back and remember why the french developed their mother sauces, it might bring it all into perspective. Back then, beef was stored in fat, in a barrel. And yes, it would go rancid. The sauces were to cover up the taste. Yet few died from eating the rancid beef. There's food safety and food taste and food appearance that all come into play.
Click to expand...
i know rj, in fact, i threw a jar of tomatoes away this morning, sent husband to bring up a couple of jars, i wanted one up here and he wanted tomato gravy for dinner, he also brought one that had unsealed, it went in the disposal
and i soaked the jar in vinegar, then washed it in hot soapy water
since i now have two pressure canners, i will learn how to use them, i won't waste the money i spent on them
i've canned most everything in a water bath kettle, all my veggies, beef, but not pork or any other meat, those i just throw into the freezer, but if things get bad, i might have to can everything in the freezer, if we lose the electric but if i do have trouble i will yell for help, thank you
 

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