Katie, that book is part of a series from Better Homes and Gardens. I have that very book as well as others from better Homes and Gardens. I inherited them from my mother.
Katie…(or anyone knowledgeable on the topic)..please correct me if I’m wrong, but it’s my understanding that veggies have to be canned in a pressure-canner, because botulism isn’t killed by boiling water (need higher than 212 F), and pressurizing the process lets you achieve that result with boiling water.
Fruits contain chemicals that prevent botulism, so they can be canned by simple boiling.
Do tomatoes classify as fruit (technically they’re berries) for the canning process? (meaning do they contain the chems that prevent botulism?)
Or are you just winging it here, and canning veggies like fruit? (and did I buy a pressure-canner for no good reason?)
Hot water bath, boiling water used for high acid items such as tomatoes.
I have both which I recommend.
No, I don’t wing things when it comes to canning due to problems that can arise if not done properly.
In the beginning of my canning days I was actually a bit paranoid due to all the warnings. Having done it for some time I’m more comfortable with the process.
Clean jars, utensils, no cracks on the rims of the jars, clean hands, etc..
Lots of info on the net if you haven’t canned yet. The recipe will direct as to which process is needed.
Water bath canner temps are 212 degrees, acidity of food determines if this process is used. PH values under 4.6 such as tomatoes NOT combined with ANY other food, ie, onion etc..
Pressure canning 240 degrees-
Low acid foods, meats with veggies, tomatoes combined with other veggies and all other veggies must be processed in a pressure canner to destroy bacterial spores, if not destroyed can produce the toxin which causes botulism.
You’re correct about the fruits being water bath canned.
Pressure canning for me was a bit intimidating. I kept having visions of the canner blowing up, never happened. The closet thing was a valve popping off and hitting the ceiling. This was long ago. I bought the canner at a yard sale, came home excited to test my awesome deal. I cut up some carrots, tossed them in, covered in water, and turned the heat on. All seemed ok till POP! The canner came with no directions and I had NO idea what I was doing, so the fault was all mine. Nobody hurt, just a racing heart for a bit.
Just read directions on how to operate your canner and you’ll do fine.
Ours is coming up in a few days, planing on 80 quarts. Nice pics Katie
Well, you got me way beat.
We’ll end up probably doing two more cannings of maters.
Katie, that book is part of a series from Better Homes and Gardens. I have that very book as well as others from better Homes and Gardens. I inherited them from my mother.
Nice inheritance. My copy came from the thrift store. It’s an oldie but a goody.
Katie…(or anyone knowledgeable on the topic)..please correct me if I’m wrong, but it’s my understanding that veggies have to be canned in a pressure-canner, because botulism isn’t killed by boiling water (need higher than 212 F), and pressurizing the process lets you achieve that result with boiling water.
Fruits contain chemicals that prevent botulism, so they can be canned by simple boiling.
Do tomatoes classify as fruit (technically they’re berries) for the canning process? (meaning do they contain the chems that prevent botulism?)
Or are you just winging it here, and canning veggies like fruit? (and did I buy a pressure-canner for no good reason?)
Pressure canner purchase was good.
Hot water bath, boiling water used for high acid items such as tomatoes.
I have both which I recommend.
No, I don’t wing things when it comes to canning due to problems that can arise if not done properly.
In the beginning of my canning days I was actually a bit paranoid due to all the warnings. Having done it for some time I’m more comfortable with the process.
Clean jars, utensils, no cracks on the rims of the jars, clean hands, etc..
Lots of info on the net if you haven’t canned yet. The recipe will direct as to which process is needed.
Water bath canner temps are 212 degrees, acidity of food determines if this process is used. PH values under 4.6 such as tomatoes NOT combined with ANY other food, ie, onion etc..
Pressure canning 240 degrees-
Low acid foods, meats with veggies, tomatoes combined with other veggies and all other veggies must be processed in a pressure canner to destroy bacterial spores, if not destroyed can produce the toxin which causes botulism.
You’re correct about the fruits being water bath canned.
Thanks for the tips, Katie. I have all the stuff lined up, and I read a lot of info on the topic, but I haven’t actually canned anything yet.
I think I may start with non-pressurized stuff to get the hang of it.
Pressure canning for me was a bit intimidating. I kept having visions of the canner blowing up, never happened. The closet thing was a valve popping off and hitting the ceiling. This was long ago. I bought the canner at a yard sale, came home excited to test my awesome deal. I cut up some carrots, tossed them in, covered in water, and turned the heat on. All seemed ok till POP! The canner came with no directions and I had NO idea what I was doing, so the fault was all mine. Nobody hurt, just a racing heart for a bit.
Just read directions on how to operate your canner and you’ll do fine.