Covers a multitude of sins...might be good with that cat.
Posted on 05/20/2010 2:01:14 AM PDT by djf
Pickling can overcome those concerns.
You have made a very interesting point, it caught my eye, because recently I've seen miscellaneous plastic bottles with prominent labels, proclaiming, "BPA FREE" --- so now I am wondering if the really old canned food tested by the U.S. Army was just FINE because there was no BPA in use some 50/60 years ago????
I wonder how long it is SAFE to eat canned tomatoes, nowadays?? Seriously.... what amount of BPA is leeched into our canned foods, and how soon does the leaching occur?
We have 3 plus acres planted and so does my son in law......we will can like mad, save seeds and buy cabinets to use as pantries, just in case.
I was ready to give home canning a try.
But I gotta admit, botulism scared the pants off of me!!
My wife has been doing it for over 30 years, She is meticulous. Take it slow and you will be fine.
I agree - it’s important. Especially in what might become unstable times. Also, food safety matters...
Does she use a pressure cooker?
Absolutely.
I'll have to get her to put the procedure up here.......she's never posted before but this might make her step in:)
I am happy to hear this- I wish we didn't import food; or at least the large amount we are importing now. I went to my farmer's market last fall for my favorite garlic and all they had was bags of garlic cloves from China. I am still upset by that, I wanted to stock up on the great garlic I always bought there.
I have a collection of these salsa jars that I thought would be good for canning.
I meticulously washed them, and sterilized them with both bleach and a light iodine solution.
Took fresh spinach from the market, washed it as good as I could, then on the stove to what can only be called a violent, rolling boil.
Into the jars. Sealed the jars. Into the fridge. The top popped down into it which told me I have good negative pressure and a seal.
Did the same with onions. Both jars have been refrigerated since.
Now it was not a difficult process at all - I used alot of the same kind of sterilize techniques I use doing homebrew.
Then I read up on botulism. Clostridium Botulini doesn’t get killed by boiling water. Ya gotta go to like 215-220 degrees.
Now I’m not worried about my onions or spinach - they have simply never been at room temp for long at all.
But I don’t have alot of confidence that I could can for just plain old regular shelf conditions.
Does anyone know if there is a home test type thing for botulism toxin?
We can to shelf, in fact they have a “party” 3 ladies canning...........I’ll find out for you.
LOL!
That stuff was a life saver when my folks would send me care packages.
My favorite today is Cholula.
Still, some roasted beef slices covered with melted c-rat cheese topped with Tabasco and put between between two John Wayne cookies...still makes my mouth drool.
We were ahead of McDonald’s!
We keep cases of both hand. No home fully prepared without ‘em. A dash or two of either on shrimp and grits with scallions and bacon crumbles....hmmm. Plenty good.
Canned dolphin tastes EXACTLY like fresh, IMHO. ;)
Is this new practice of dating canned foods for safety or to sell more canned foods?
This is malpractice avoidance. We only guarantee it to THIS date.
Lol!
Place near me called Grocery Outlet and they have these 12 oz cans of whats called “Polar Yellowfin Tuna Steaks”
Not really tuna steaks per se, more like solid albacore tuna consistency.
The stuff is hells bells better than anything from Bumble Bee or whatever. Really, quite good, very fresh tasting.
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