freemotion
Food Guru
When I can anything with beans, I let the pressure canner do the cooking. I put the beans in after they've soaked overnight but before they are cooked. They come out PERFECT!Greybear23 said:
WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
- Start date
Farmfresh
City Biddy
Low acid foods like vegetables, corn, beans, and meats MUST (by all government standards anyway) be pressure canned. A Boiling Water Bath canner can only get to boiling water temps of 212 deg Fahrenheit (at sea level) while a pressure canner can reach temps of 240 or even higher.
A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. While boiling water will kill the bacteria there may still be spores that will still grow in the absence of any air producing botulism toxins as they grow. The higher heat of the pressure canner kills these spores.
A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. While boiling water will kill the bacteria there may still be spores that will still grow in the absence of any air producing botulism toxins as they grow. The higher heat of the pressure canner kills these spores.
DawnSuiter
Power Conserver
Well, I've been up all night... the a/c is out so I can't can during the daytime for SURE these days, and the food MUSt be put away.
12 Pints of Green Beans
3 Pints of New Potatoes (white & blue)
9 Pints of dill pickles, spears, chips, sandwich stackers
I have another 9 pints or so of cucumbers to process... and plenty of dill mix left, so I'll probably do another 9 next. But, checking through recipes for something else maybe instead.
12 Pints of Green Beans
3 Pints of New Potatoes (white & blue)
9 Pints of dill pickles, spears, chips, sandwich stackers
I have another 9 pints or so of cucumbers to process... and plenty of dill mix left, so I'll probably do another 9 next. But, checking through recipes for something else maybe instead.
I assume your dills are vinegar based not lacto-fermented since you are canning them? the addition of garlic will give you a kosher dill taste. unless you are sure you like garlic I would start with no more than half a clove of garlic per pint (I use a whole clove cut into 6 bits for myself but they are too strong for many) Spicy pepper dill is something I make for other people for gifts if they like hot peppers usually about 4- !/8 " rings/pint. For myself I stick to banana peppers, again about four rings with the seeds removed. On the other hand I am a mustard and onion nut and will add 1/4 teaspoon of mustard seed/pint or 1/8 tea of ground mustard. onions 4 scallons well cleaned and roots removed for spears/ stackers I don't eat the scallons don't like the texture. 6 pearl onions cooked through, skins and roots removed they are the prize for me. Hum I am going to try these without the cucumbers, sould be interesting... of course there are tons of recipies on the Internet...DawnSuiter said:
pioneergirl
Wannabe Pioneer
Potatoes......lots and lots of potatoes...been canning them for 3 days, lol. Have put up over 20 pints so far! I don't mind it, but potatoes are a time consuming food to can. However, I have about 18 pints left just waiting to be boiled in the pot, and about 10 more plants to dig up, then I can finish up the peas, then move on to green beans and tomatoes! Before long it will be time for corn and cucumbers (pickles, etc). *sigh*
I received a lot of help in canning my potatoes from one of those TV advertised "Vidalia Onion Choppers". I peeled and sliced the potatoes (Yukon gold and new potatoes were not peeled) and then whacked them through the chopper into 1/2" dice. They are absolutely perfect for both potato salad and for frying. Used them for onions and peppers as well to make some jars into potatoes O'Brien!!
Really did decrease the amount of prep time.
Really did decrease the amount of prep time.
DawnSuiter
Power Conserver
~gd -- it's the kosher dill vinegar based, using a packaged mix. I've never made them before so I hope they are good.
DawnSuiter
Power Conserver
I've seen a LOT of jam type recipes that all say to use a large stainless steel pot - for instance: http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=132&recipID=216&catID=
Is this REALLY necessary? I have non stick & some ceramic but I have no stainless steel pots. :/
Is this REALLY necessary? I have non stick & some ceramic but I have no stainless steel pots. :/
At my first canning class a couple of weeks ago, one of the students told of a batch of salsa her mother had made in a non-stainless steel pot (cast iron?). She said it turned almost black and tasted like iron. How she knew what iron tastes like, I don't know. But the reaction of the acid to the pan was pretty pronounced.
For very large batches, I use a stainless steel bowl instead of a pan.
ETA: Your link was to salsa, I think. But jam needs lemon juice, and that's an acid, so I bet it's the reaction to aluminum that's the issue. Ceramic would workk, just not aluminum or cast iron.
For very large batches, I use a stainless steel bowl instead of a pan.
ETA: Your link was to salsa, I think. But jam needs lemon juice, and that's an acid, so I bet it's the reaction to aluminum that's the issue. Ceramic would workk, just not aluminum or cast iron.
