|
|
Post by Muller's Lane Farm on Aug 16, 2015 3:19:25 GMT
|
|
|
|
Post by barefootfarmer on Aug 16, 2015 4:46:48 GMT
I've been using that site- it's pretty handy. I did notice that it listed soup with meat in pints (not seafood) to be pressure canned for 60 minutes. My Ball blue book requires 75 min for pints of beef soup. I've been wondering why there is a 15 minute difference. Any ideas?
|
|
|
|
Post by Muller's Lane Farm on Aug 17, 2015 15:59:12 GMT
What year is your Ball Blue Book, barefootfarmer?? My 2006 Ball Complete Book of Home Preserving also calls for 75 minutes/pints & 90 minutes/quarts for Beef Stew (as does my earlier edition of Ball Blue Book, probably circa early 90's) The NCHFP still calls for 75/90 minutes for just meat ... perhaps it has something to do with the ratio of vegetables to meat?? I do know that the recipes on NCHFP have been diligently tested for safety and it has become my 'go-to' resource for canning. |
|
|
|
Post by barefootfarmer on Aug 17, 2015 17:07:19 GMT
Hmm. Maybe I read the recipe wrong on the NCHFP site? My Ball books ( I have 3!!) are 2013 and 2015.
I'll go back and look at that site. I swear it listed soup with meat at 60 minutes for pints. I stuck with the 75 minutes from the ball book. I probably wouldn't have even noticed the difference except that I had just finished 30 pints of beef soup and was looking for a different recipe to try. So I went to the NCHFP site because I love it, too.
I'll see if I can find it and I'll copy it over here to show you.
|
|
|
|
Post by barefootfarmer on Aug 17, 2015 17:09:11 GMT
Here is the link- It definitely has pints of meat & vegetable soup at 60 minutes for pints and 75 minutes for quarts while the Ball Blue book has it at 75 for pints and 90 for quarts. nchfp.uga.edu/how/can_04/soups.html |
|
|
|
Post by Muller's Lane Farm on Aug 18, 2015 0:54:30 GMT
Yes, I agree that the NCHFP has the Vegetable Beef soup listed at 60/75 P/Q but they still list the just meat for 75/90, so I'm wondering if it has to do with the ratio of meat to vegetables.
(That's what I was trying to say in my last post. )
For the longest time, it was believed that you needed to PC for the longest amount of time called for of the ingredients in your jar, i.e. the meat. A few years ago, I heard that this was no longer true.
I do know that the NCHFP does extensive testing and if they have decreased the time for vegetable beef stew/soup, then I'm a happy canner! They're my first go-to resource, then Jarden (Ball/Kerr), then extension offices.
NCHFP has now once again approved the use of steam canners for jams, jellies (and I think some pickled items).
|
|
|
|
Post by barefootfarmer on Aug 18, 2015 1:08:24 GMT
Gotcha! I was still canning on the assumption that you canned for the ingredient with the longest time. Maybe they'll eventually come out with a safe canning method for pureed pumpkin and milk products- now THAT would make me a happy, happy canner  |
|
|
|
Post by manygoatsnmore on Aug 18, 2015 1:51:01 GMT
Milk products, yes! I see no reason why we aren't supposed to can an acid food like milk or cheese, just because no one has tested for it. I do can them, accepting the "risk", because it makes sense to me, based on the chemistry alone. It would be nice if they would test some of these methods and foods and give us some actual guidelines backed up by research!
eta: so good to see that this thread is stickied. Too much good info there to get lost in the pages!
|
|
|
|
Post by Muller's Lane Farm on Aug 21, 2015 21:23:04 GMT
I edited the OP to add more links and changed the title accordingly
Did you know that there is a self study for canning?? (link in the OP) I've been canning for 30 years, but I think I'm going to take the course just to see what I know and what I don't!
|
|
|
|
Post by barefootfarmer on Aug 21, 2015 21:38:48 GMT
Especially like the link to elevations.
|
|
|
|
Post by solargeek on Aug 18, 2016 21:06:29 GMT
Muller's Lane Farm, barefootfarmer, manygoatsnmore, What are we planning to do when someone proposes a known and listed UNSAFE method of canning? (Rockpile just stated his wife oven canned tomatoes and this is specifically listed as unsafe to do by the authorities you list above.) I am worried the newbies will think it is ok. It certainly is easier.
|
|
|
|
Post by feather on Aug 18, 2016 21:21:36 GMT
Muller's Lane Farm , barefootfarmer , manygoatsnmore , What are we planning to do when someone proposes a known and listed UNSAFE method of canning? (Rockpile just stated his wife oven canned tomatoes and this is specifically listed as unsafe to do by the authorities you list above.) I am worried the newbies will think it is ok. It certainly is easier. I'm pretty sure people that don't want to follow safe canning processes as prescribed/proscribed by the National Food Safety Type Boards, and University extension offices, are doing so, as their parents before them did. These people are adults and willing to take the risk to their health in doing so, they know this. European Countries do not use the same safety guidelines that we use in the US. That's a lot of people in the world not using the guidelines. BUT if you all are going to drive on over to Rockpiles  and stage a Canning Intervention, please video tape it for our viewing, it will surely be entertaining. |
|
|
|
Post by Muller's Lane Farm on Aug 19, 2016 12:32:11 GMT
solargeek , feather , All we can do is simply state that it is an unsafe practice and can cause the food to spoil in the jar. If the food does not show signs of spoilage in the jar, then the contents canned in such a manner should be boiled for 10 minutes prior to eating to make it safe. My Daddy water bathed green beans until the day he died. I grew up eating water bathed green beans that were essentially mush because you had to boil the heck out of them to make them safe to eat. We're not going to change the way a person has canned for so long, however, we can point newbies in the direction of safe canning procedures without shaming canners. Not every canning recipe I use is deemed 'safe' by NCHFP, some of the things I can are my own recipes but I like to think I have enough canning experience under my belt (35 years on my own & 15 with my Daddy) to know what is and isn't safe. Definitely want to see that video if it comes out!!
|
|
|
|
Post by comfortablynumb on Aug 10, 2017 15:40:10 GMT
|
|
and stage a Canning Intervention, please video tape it for our viewing, it will surely be entertaining. 
