Re: Unproven Canning recepie
[Re: DadN3Boyz]
#6858149
04/29/20 09:06 AM
04/29/20 09:06 AM
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Joined: Jun 2010
Posts: 3,298 Ontario, Canada
slydogx
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Posts: 3,298
Ontario, Canada
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You can't can dairy (at least it's not recommended). Noodles are also a no no
Just happy to be here.
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Re: Unproven Canning recepie
[Re: DadN3Boyz]
#6858150
04/29/20 09:08 AM
04/29/20 09:08 AM
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Joined: May 2013
Posts: 5,109 Northern Michigan
J.Morse
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Posts: 5,109
Northern Michigan
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When canning soup, stew, etc. you must use the times/pressure recommend for the ingredient that needs the longest processing......for instance,I use the meat time/pressure on chili. As for undetectable pathogens in a can you open....absolutely is possible. Google Botulism.
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Re: Unproven Canning recepie
[Re: DadN3Boyz]
#6858191
04/29/20 09:53 AM
04/29/20 09:53 AM
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Joined: Sep 2013
Posts: 18,598 Green County Wisconsin
GREENCOUNTYPETE
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Green County Wisconsin
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pressure canning or hot water bath? is the question.
pressure canning if you find a similar recipe and use the possessing time for that , like canned beef and you use it for canned venison both processed the same time and pressure things are fairly safe.
if hot water bath , it requires an % of acid also
unfortunately it gets harder and harder to get good science based info , because the extension offices are now being told they can't even teach home canning. I think that stinks of lawyers and industrial food lobby.
the ball blue book of canning is a good one that will have good possessing times for most things you might can or similar enough that you can make it work with some common sense.
I took the canning class with my Daughter when the extention offered it , they spend a lot of time insuring you would have to do more than one step wrong to have bad food.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
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Re: Unproven Canning recepie
[Re: Trapset]
#6858242
04/29/20 11:05 AM
04/29/20 11:05 AM
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Joined: Jan 2008
Posts: 9,221 Alaska and Washington State
waggler
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Alaska and Washington State
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There should be proven soup recipes in your canning book. I just u[b][/b]se that. Have never found one for chowder so I don’t can it. You can’t see or smell botulism but bringing caned food to a boil for 5 min b4 eating should kill it. Myself, I don’t mess with any unproven recipes. I look at it the other way, the unproven recipes have actually been proven to fail. NO!!! Boiling does not kill botulism. Botulism is a toxin not an organism.
"My life is better than your vacation"
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Re: Unproven Canning recepie
[Re: DadN3Boyz]
#6858264
04/29/20 11:36 AM
04/29/20 11:36 AM
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Joined: Oct 2015
Posts: 3,077 Wyoming
cmcf
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Wyoming
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I’ve opened a bunch of cans does that count?? Full disclosure I have never canned anything. However I have read several times in different posts that thoroughly cooking should kill botulism. It really doesn’t matter if it kills the botulism or not. Botulism is an anaerobic bacterium so is tetanus. Which simply means they grow in absence of oxygen. They are some of the oldest living things on the planet and evolved before there was very much oxygen in the atmosphere. Oxygen kills them. It is their WASTE that is toxic to us. So even if the bacterium is dead their excretions are still present and extremely toxic. This’s the reason it is called FOOD POISONING. Hope this helps someone.
As an afterthought this thing about oxygen killing them, is the reason you are more likely to get tetanus from stepping on a rusty nail than a cut. The iron in the nail bonds the oxygen molecules to form rust which provides a low oxygen environment for the bacterium to live in. The puncture wound seals over and keeps oxygen from killing the germs. Also I’ve read that there CAN BE botulism spores in raw honey. This is the reason the experts say not to give raw honey to infants.
“The world is governed by very different personages from what is imagined” B. Disraeli
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Re: Unproven Canning recepie
[Re: DadN3Boyz]
#6858317
04/29/20 12:29 PM
04/29/20 12:29 PM
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Joined: Oct 2015
Posts: 3,077 Wyoming
cmcf
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Can a batch be bad that doesn’t show these signs? Yes.
“The world is governed by very different personages from what is imagined” B. Disraeli
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Re: Unproven Canning recepie
[Re: DadN3Boyz]
#6858569
04/29/20 06:16 PM
04/29/20 06:16 PM
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Joined: Mar 2018
Posts: 2,227 Missouri
HayDay
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Ball's Blue Book is a good place to start for anyone.....as is the instruction manual that comes with the pressure canners......like the All American.
As far as botulism, it turns out the bacteria that causes botulism poisoning is common and on a lot of foods we eat all the time....and normally causes no harm. Where things so south is when several things happen at once.......temps in the range of 40F to 140F, high moisture, low acid, low oxygen (anaerobic) environments. Under those conditions, the botulism goes active and starts producing the deadly toxins. That is almost exactly what happens inside a canning jar.
Water bath products are high acid.......and you are supposed to add acid and salt even to those.....lemon juice or citric acid to tomatoes, for example. Product also heats up to temp of boiling water, killing off bacteria. In doing so, contents (and air) expand and air is forced out of the jar. Then when you cool it down, lid seals the jar as contents contract to create a vacuum.
Pressure canning does the same thing, except heats up the contents to a higher temp.......about 240F or so......which really cooks stuff, and more so when you leave it in the canner for nearly an hour or so, as is the case with meats.
And the best way to test all this to be safe is to remove the rings when the jars cool down. As long as the lids stay sealed and tight, whatever is in there should be OK. Loose lids not so much. Same as any canned food where the can has swollen. You never eat that.
BTW, botulism is really critical when smoking meats like sausage, hams, bacon, etc.. Long times, low temps. You never do that unless you have added cure.
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