110 replies to this topic

[Jeepers]

When my son questions me about something to do with canning I tell him, "I can can swamp water but that doesn't make it safe to eat."

[themartianchick]

Interesting that "Frank" has only this one post on the whole site......

Let him "can" butter, but we all follow USDA guidelines and want to survive. That is why we are called Mrs. Suvival, I think !

This response really tickled me this morning!. I love you, Violet!

[arby]

Thanks alot for bringing this thread up again.

[dogmom4]

Just saw a You Tube video where a lady was canning precooked hot links. Is that safe?

Edited by dogmom4, 01 September 2012 - 02:35 PM.

[Violet]

NO ! If you read the USDA guidelines that is for FRESH sausage, not hot dog type things..... it is fresh ground meats that are cooked, drained, then a liquid added to the jars.

[dogmom4]

Thanks Violet. I didn't think so...but I had to ask...

[TurtleMama]

I recently saw a video on YouTube where a lady was "dry canning" hamburger patties. EEK!!!!!

Where do people come up with this stuff??

[Violet]

Just laziness to do it right... that and for some reason, people just do NOT want to follow directions. I still don't totally understand after all these years as to WHY !!!

[Ghost of City Life]

Hello,

I was wondering I I could make apple juice as outlined in the Ball Blue Book and add fresh lemon, lime and orange juices along with spices to make a hot tody brew and still safely can it. Can anyone help me out?

Thanks in advance,
Ghost

[Susiebella]

*anything with dairy products... including milk, cream, butter, and cheese.

*pasta, rice, and noodles (including "rivels" and dumplings)

*eggs

*avocados

*oily stuff or oil

*breads for long-term storage

*thick purees of potatoes, sweet potatoes, squash, etc.
(make them uniform slices or chunks)

*soft summer squashes
[Why is canning summer squash or zucchini not recommended?
Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried.]
<a href="http://www.uga.edu/nchfp/questions/FAQ_canning.html#24" target="_blank">http://www.uga.edu/nchfp/questions/FAQ_canning.html#24</a>

<a href="http://www.uwex.edu/ces/cty/outagamie/flp/documents/06foodcreativityIvory.pdf" target="_blank">http://www.uwex.edu/ces/cty/outagamie/flp/...tivityIvory.pdf</a>

<a href="http://extension.usu.edu/files/foodpubs/foodsaf7.pdf" target="_blank">http://extension.usu.edu/files/foodpubs/foodsaf7.pdf</a>


(More to come from others and me...)

[Susiebella]

*anything with dairy products... including milk, cream, butter, and cheese.

*pasta, rice, and noodles (including "rivels" and dumplings)

*eggs

*avocados

*oily stuff or oil

*breads for long-term storage

*thick purees of potatoes, sweet potatoes, squash, etc.
(make them uniform slices or chunks)

*soft summer squashes
[Why is canning summer squash or zucchini not recommended?
Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried.]
<a href="http://www.uga.edu/nchfp/questions/FAQ_canning.html#24" target="_blank">http://www.uga.edu/nchfp/questions/FAQ_canning.html#24</a>

<a href="http://www.uwex.edu/ces/cty/outagamie/flp/documents/06foodcreativityIvory.pdf" target="_blank">http://www.uwex.edu/ces/cty/outagamie/flp/...tivityIvory.pdf</a>

<a href="http://extension.usu.edu/files/foodpubs/foodsaf7.pdf" target="_blank">http://extension.usu.edu/files/foodpubs/foodsaf7.pdf</a>


(More to come from others and me...)

Eggs can be pcikled and canned if you like pickled eggs there are several good recipes in my pickling book.