What are you canning now?

[JennsPeeps]

Quote:
<draw deep breath and step on soap box>
While this method, called "open kettle canning", will create a weak vaccuum in the jar, it's not sufficient to kill any spores or bacteria that may remain in the food. What you've recommended is no longer considered a safe method for home canning.

SOURCE: http://www.uga.edu/nchfp/questions/FAQ_canning.html#12

Why is open kettle canning not recommended?
In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.

...and related (same URL, question #3):

If my recipe doesn't call for processing, do I need to do so?
Many recipes passed down through the years or found in older cookbooks do not include instructions for processing. The foods are usually canned by the open kettle method, sealed and stored. Foods prepared in this manner present a serious health risk — particularly low acid foods. To minimize the risk of food spoilage, all high acid foods should be processed in a water bath canner or pressure canner and all low acid foods in a pressure canner.

Do what you wish in your own home, but please please please recommend modern and scientifically-tested canning procedures to BYC users!

</step down from soap box>​

 

[setter4]

Do what you wish in your own home, but please please please recommend modern and scientifically-tested canning procedures to BYC users!

</step down from soap box>

Thank you.
I just found out that a friend of mine has beenputting jars in the oven at 200 degrees and waiting for them to seal and calling it "canning"! YIKE!​

 

[onebuggirl]

Quote:
Do you use a pressure cooker for those? I would assume so because they are low acid. I can't wait to get my own pressure cooker....although I remember my Grandma used one when I was little and it exploded and there was saurkraut all over the ceiling hahahah

 

[eastTNchick]

Quote:
I used to can my tomatoes like spook was suggesting. I did not get to can any last year because we moved in late Aug./ early Sept. and knew we were moving so did not plant a garden. When I read that the tomatoes that we now grow were not acidic enough, I decided I would rather be safe than sorry and water bath canned instead. I do not want to risk making my family sick or losing all of my hard work. I will follow my canning book's instructions.

 

[Farmer Kitty]

Spook-It's not how long you boil them before they go into the jars. Once in the jars you need to create a bacteria free enviroment. Due to playing with varieties and genetics tomatoes and other vegs have changed over the years. People here are just concerned and want you to know that what was once concidered safe isn't anymore, that's all.

 

[JennsPeeps]

Spook - I sent you a PM on this.

Let's move the topic back to what people are canning. I don't want this to get contentious as it's been a fun thread for a long time.

We can create a separate thread on "canning methods" or use this existing thread for that: https://www.backyardchickens.com/forum/viewtopic.php?id=90858

 

[Cason]

Quote:
I feel that way about apples! Our gardens miserably failed this year.. first they were drowned, and what didn't drown was beaten to death (finished off) by hardball sized hail. What a crock.

 

[turnerstar31]

Quote:
Yeah and macaroni and hamburg with the tomatoes is really good as well. It is really quick to make which is always nice as well

 

[Sandrachx]

does anyone have an answer why my canned tomatoes would float to the top. i'm pretty frustrated - i canned diced tomatoes without water and they floated; i canned tomato juice and it separated; i canned tomatoes cut in half and they floated. is this normal? when i go to use them should i drain off the liquid and just use the meat of the tomato in recipes? also, my peach jam was jamp at the top and not at the bottom. i've tried to find answer in some books but no luck. help! it's all edible, just looks odd.

 

[onebuggirl]

Quote:
Tomatoes now a days arent like they used to be unless you grow them yourself and organically and heirlooms are more "real" than store baught gasses to ripen tomatoes shipped from CA. So acidity levels do vary but better on the safe side with canning and your families health. I do the water bath method o canning and plan to get a pressude cooker for low acid foods. open kettle canning is not recommended.