Viewing post #877785 by Weedwhacker

You are viewing a single post made by Weedwhacker in the thread called So I bought a canner.
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Jun 13, 2015 7:56 AM CST
Name: Sandy B.
Ford River Twp, Michigan UP (Zone 4b)
(Zone 4b-maybe 5a)
Charter ATP Member Bee Lover Butterflies Birds I was one of the first 300 contributors to the plant database! Million Pollinator Garden Challenge
Seed Starter Vegetable Grower Greenhouse Region: United States of America Region: Michigan Enjoys or suffers cold winters
Wes, I've done a fair amount of canning over the years (both water-bath and pressure canning), and I agree with GoatDriver that the Ball canning book is an excellent reference, although my personal favorite is "Putting Food By" https://www.amazon.com/dp/B0053YNF46/

Anything acidic is easy to can because the risk of spoilage is much lower. Things like low-acid vegetables (such as beets, carrots, beans) need to be pressure canned to be safe. I believe the problem with canning homemade spaghetti sauce applies to sauce that contains meat, which has a high risk of spoilage. There are a lot of recipes "out there" that use pretty questionable methods of canning, and improperly canned food can contain some pretty nasty organisms -- so, although you could certainly find many people that would disagree with me on this point, I would much rather err on the side of safety and decrease the chance of someone becoming ill from food that I canned. Smiling
“Think occasionally of the suffering of which you spare yourself the sight." ~ Albert Schweitzer
C/F temp conversion

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