ahhhhh summer! Canning what freaked me

[Guest guest]

This is what I always think of. A few years ago I

bought a can of tomato paste and it sat on the shelf a

very short time since I date all my canned goods, etc.

I went to use it and the can was stuck to the shelf,

I thought was odd since only canned goods were on the

shelf. When I got hold of it there was think black

stuff oozing from a swollen area with hole in it. I

had nighmares about the possible alien in the can.

Eeeeeeeeeeeeeeee it still makes me sick to think of

it, I might have opened the can and used it before it

became in a full blown bad condition. I keep thinking

of that can and what if I try to jar something and a

small fruit fly, teeny hair or something lands in

there too. I have a nice big pressure cooker and it

has instructions of using it to can.

--- genny_y2k <genny_y2k wrote:

 

> Donna,

> We only can what we call " safe stuff " ..If it has

> lots of vinegar,

> salt/sugar you're safe. When was the last time you

> heard about anyone

> getting sick from home canned food? When was the

> last time you heard

> of people dying from eating organic fresh spinach.

> LOL or canned

> stuff. ?? Now I am knocking on wood here saying

> . " bragging cometh

> before the fall " . Is that like pride? tee hee.

>

& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & &

 

 

 

 

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[Guest guest]

Greetings all! Well... haven't posted in a while - with ALL of the

canning going on here right now!

 

So, thought this was an appropriate topic to jump back in on! The

book I use, used and have followed for many decades now, and is a

great source book, (had my copy since 1983) - is the Ball " Blue

Book " The Guide for Canning and Freezing. This little book has a

wealth of great information, as well as what to can in both methods,

with very clear specific directions for each food in water bath and

pressure cooking methods.

 

Basically remember when canning that " high " acid foods don't require

pressure and " low " acid foods do. And, there are so many things that

you can do to protect yourself and just taking some basic

precautions should make for a great canning experience. I always

practice these steps and have had tremendous success in my canning

experience. So far this season we've canned our own salsas, roma

tomatos w/herbs, whole peeled tomatos, herbed tomato sauces, dill

relish, indian relish, sandwich pickles, dill pickles, bread and

butter pickles, spicy veggie chips, chow-chow, dilly beans, pickled

okra, plum preserves and peach jams, as well as freezer jams and

freezer pestos.

 

I've always taken the approach that when canning - it's an all day

project usually, and to work cleanly, slowly and methodically

through each project. Anyone can CAN their own food and should, with

the shape our food supply is getting in, and tainted foods showing

up from foreign,as well as U.S. suppliers, now is a great time to

learn to make and preserve your own foods, I believe it's better to

be as self sustained as possible when it comes to our food supply,

as I know that the grocer does not put the same time, energy and

love into our foods as much as I do when preparing them for my

family and loved ones. Not to mention the money we save by making

our own!

 

Canning is a great way to express yourself and there is nothing

quite like the feeling when you've finished and you look at the

counter top covered with freshly packed and sealed jars of your own

food! They taste better, look better and are better for you too...

can for your health and enjoyment. Blessing and success to all with

your canning projects this season. namaste' doc

 

 

, Donnalilacflower

<thelilacflower wrote:

>

> This is what I always think of. A few years ago I

> bought a can of tomato paste and it sat on the shelf a

> very short time since I date all my canned goods, etc.

> I went to use it and the can was stuck to the shelf,

> I thought was odd since only canned goods were on the

> shelf. When I got hold of it there was think black

> stuff oozing from a swollen area with hole in it. I

> had nighmares about the possible alien in the can.

> Eeeeeeeeeeeeeeee it still makes me sick to think of

> it, I might have opened the can and used it before it

> became in a full blown bad condition. I keep thinking

> of that can and what if I try to jar something and a

> small fruit fly, teeny hair or something lands in

> there too. I have a nice big pressure cooker and it

> has instructions of using it to can.