Botulism spores survive unless a temperature of 240F is achieved when processing low acid foods and that temperature must be held for the required time for each food and the container size in which it is being processed. 240F can only be achieved at 10 pounds of pressure at sea level. Just because the toxin can be destroyed by boiling for 10 minutes in open air pans after caning does not mean that it applies to destroying the spores in an anaerobic environment like a sealed canning jar. And it is not just botulism, but other pathogens like the kind that produce flat sour or bacteria that make jars of food explode. It's your life. Don't say you were not warned. You need a pressure cooker. It does not have to be a huge 16 quart pressure canner. You can process foods in smaller jars in a regular pressure cooker, just not so many at a time.
Canning bolognese in an oven
- Thread starter henene4
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I can tomato purée every year. We always had a garden but because of increased deer population I can’t garden without them eating it all I buy them at farmers markets. I use a ball water bath canner and quart jars, it’s very therapeutic.
it’s very therapeutic
so is watching deer react to an electric fence.
so is watching deer react to an electric fence.
Batch of tomatoes from last year. We've never seeded them, my cousin seeds them but I think you loose too much, volume and flavor.
Remember when my Mom used to can items that came from her large garden.Helpted her with the canning.Always a big job.
Now today would not bother with all of that time consuming work when you can buy perfectally good products from any store with far less work.And no more HOT kitchens!As you canned-sweat rolling off!
Now today would not bother with all of that time consuming work when you can buy perfectally good products from any store with far less work.And no more HOT kitchens!As you canned-sweat rolling off!
