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Another Reason To Can


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Just thinking. :unsure:

 

With ALL of the recalls involving Listeria posted below (thanks WormGuy) I think that is just another reason to can your own food whenever you are able.


Doing some Google searching I found that Listeria is killed at 149 degrees F.

 

Water boils at 212 degrees F. (water bath canning)

Steam is hotter than boiling water and can reach approximately 250 degrees F. (pressure canning)

 

I did the math. I'm canning more this year.

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Absolutely on the sanitation. When I did my asparagus last year I was leery about the tightly compacted heads. After I got them prepared I gave them a bleach/water dunk then rinsed them under the faucet. Then blanched and pressure canned. Overkill? Probably. But I know they were as safe as I could make them. A tad limp but no worse than the canned ones you get at the store.

 

I eat about ten of the 1/2 pints a year so they are doable. Reminds me, I have one jar left. :canning:

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Can when you can, can what you can and yes...be careful. We've been eating out of our garden and pantry for several weeks and can definitely tell the difference in the foods. Tonight for dessert we enjoyed some of our own blackberries but did add some store bought bananas & necterines...topped off with whipped topping. Fresh fruit in season is soooo good. We'll be taking a trip to an orchard about an hour's drive from here to pick up some peaches. I haven't canned any for a couple of years and we need some! We picked up several chunks of lard from the Amish store today so I can can some of it. We've decided that in an upside down world, once you exhaust your butter, shortning, coconut oil, lard etc....what will people do to get fat into their diet...if they don't have hogs etc....?

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Some of you may remember that we always buy a couple of bins (18-20 bushels each), then sell some and can around 17 bushels ourselves. Well, the orchard owner called me and said that ALL their peaches, nectarines and Asian pears were killed by a freeze this spring :( He said they had a decent crop of golden delicious apples which is good!

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A few months ago I posted about a huge banana crop failure, in Central America, from a virus/bacteria/fungus (don't remember which) that is threatening to wipe out all of the banana species that we now eat. I think it is the Cavendish banana or something like that. Then I read where damaging winds and rain destroyed the banana crop in India.

 

I'll see if I saved any links.

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