Wednesday, August 26, 2015

💙 Welcome to Safe Canning Recipes


Image result for Welcome to our canning group


Come Join us in our Canning Group on Facebook



Safe websites to visit that have lots of good recipes and advice: Remember not everything you see on the web is safe. Do not trust all Canning sites, Recipes, YouTube or Pinterest unless you check it against these sites or ask in our group.  There are many good sites but there are just as many who give unsafe advice.

 
Safe Canning Recipe Sites
BERNARDIN ~ Ball's Canadian site


WELCOME TO CANNING
The Link to our recipe blog which can always be found in the top pinned post on our Facebook page.

http://safesmartcanningrecipes.blogspot.com/


Don't feel too overwhelmed...it seems like a lot to take in at first but if you read and ask questions and gradually buy the items you need while you are learning you will be a pro in no time and wonder what you were worried about. If you have questions, please refer to a safe source for information.

Things to remember: There are two USDA-approved ways to can — with a boiling water bath canner, which reaches 212 degrees, or with a pressure canner (not to be confused with a pressure cooker), which reaches 240 degrees. Each one kills different types of bacteria and sterilizes food in jars.


Water bath = WB = high acid foods = pickles, pickled veggies, fruit, jelly, jams, salsa’s, pie fillings and tomatoes.

Pressure Canner = PC = low acid foods = veggies that are not pickled, all meats, sauces, soups, stews, and chili. You can PC some of the WB items but you can NEVER EVER water bath items that are low acid and require a PC.

First tip...buy one of these books, they are wonderful: Ball Complete Book of Home Preserving or Ball Blue Book guide to preserving. There are others but either of these are a great start. Always make sure that the canning book you are using is up to date…things change as more research is done and you want to be as safe as you can. Please check the recipes against today's standards for safe canning.






Safe websites to visit that have lots of good recipes and advice: Remember not everything you see on the web is safe. Do not trust all canning sites, cooking sites, recipes, YouTube, Pinterest or Google unless you check it against these sites or ask in our group. There are many good sites but there are just as many who give unsafe advice.

http://nchfp.uga.edu/index.html - National Center for Home Food Preservation~ almost everything you want to know about canning is on this site including some recipes.

http://www.freshpreserving.com/ - This is the Ball site! Canning information as well as recipes.

http://www.pickyourown.org/allaboutcanning.htm - Pick your own has info and recipes

http://www.sbcanning.com/ - another with good recipes

https://nifa.usda.gov/partners-and-extension-map?state=All&type=Extension - List of US extension offices - A wonderful source of local information and many hold canning classes...

http://www.foodpreserving.org/p/recipe-index.html#.VEfyGvnF888 – Food Preserving is an Australian site

http://www.bernardin.ca/recipes/default.htm - Bernardin which is the Canadian Ball site





ITEMS YOU WILL NEED: Suggestions and links are included but search the web for the best pricing.

Pressure Canner (make sure it says canner, you can cook in a canner but you can't can in a cooker) Amazon.com and Walmart.com have very good prices on canners. Presto is a very good one to get started and will last many years. One thing to look out for... If you have an overhead microwave or low hanging fan over your stove, check measurements to be sure the 23 qt. isn't too tall. If they hang low, you will have to go with the 16 qt. size. You need enough clearance to be able to tilt the lid away from you to remove it and to safely remove your jars.



*Gas and electric stoves are both good to can on.... If you have a smooth top stove, check your manufacturers manual to be sure that it recommends canning on it, if so Presto is the only canner safe to use on those type stoves. If it doesn't recommend canning on it then check out a single burner...here is a good one:



You can buy a Water Bath pot or you can save by using your PC as a WB.



If you decide to get the 23 qt. canner you will want to get an extra rack so you can stack pints and double your canning ability:



You will need a canning tool kit:


AND MASON JARS....LOTS AND LOTS OF JARS ~~ Shop around for the best prices...Grocery stores, Hardware stores, stores such as Walmart, Target, Amazon. Also, resale shops, garage sales, estate sales, ask friends and family, they tend to keep them even though they don't can and might be happy to free up some cabinet space. Check freecycle.org, Craigslist and local classifieds.


Burning Issue: Canning on Smooth Cooktops - If you have a smooth top stove please read this before using it for canning. http://nchfp.uga.edu/publications/nchfp/factsheets/smoothtops.html


What food and ingredients CAN'T be safely canned? Adapted from Canning Homemade

What you are "able" to put into jars is a much longer canning list than those you can't so for any additions to the list below I will continue to update as I find or research either the ones that I missed or ingredients that have changed their "status". Reasons for not using the products below:


Fats: Oil (by itself, there are two safe recipes using a oil/vinegar brine: Marinated Peppers and Marinated Mushrooms), mayonnaise. These products will go rancid and develop bacteria within your jar if left unrefrigerated and mixed in with other ingredients to form a recipe.

Dairy: butter, milk, cheese, sour cream, cream (whipping or heavy), yogurt (Greek or other), buttermilk, goat or any other animal milk, tofu, soy

Do not add: Oats, wheat, barley, grains, rice, bread, noodles or pasta, hominy, crackers, biscuits, pie dough, eggs. They will also go rancid but also during processing the heat will not penetrate through the recipe and as such will not kill the bacteria in the jar. This is one reason why doing a "pie in a jar" or "cake in a jar" is not a good idea. Pastas because they are made of flour they will breakdown in the jar during the 75 minutes to process in the pressure canner and you will be left with mush at the bottom of the jar. Also most pasta and noodles are made with eggs.


Do not use thickeners: Cornstarch, tapioca, arrowroot, flour, Wondra flour, cornmeal, soup bases, package mixes like taco mix or ranch dressing as they will breakdown. The only approved thickener is Clear Jel


Veggies: For broccoli and other veggies listed below the heat from pressure canning will destroy the flavor and render them mushy for the amount of time that it will take to be safe in processing. Broccoli, Brussels sprouts (pickled ok), cabbage (pickled, Sauerkraut and slaw ok), cauliflower (pickle ok), eggplant (pickled ok), summer squash if not included in a recipe with other veggies (pickled ok), olives (pickled ok), lettuce, artichokes. Any "mashed" vegetable like mash potatoes, butternut squash or pumpkin will have density issues.

Food recipes: pumpkin butter, pudding, cream soups or cream veggies, refried beans, peanut butter, Pesto, chocolate made from milk solids, quick breads.

Fruits: mashed bananas, avocados, coconut milk. Fruits such as bananas also have a thickness that the heat will not destroy the bacteria during the water bath process.

Meats: avoid high fat, pate (duck, beef), liver and giblets (chicken, beef), hot dogs, meats with fillers. With meat you want to use a leaner meat. Pate and liver during the pressure canning will not heat through to penetrate and kill all the bacteria including any natural bacteria from canning organ meats.

Candy: caramels, peppermints, marshmallow will end in a jar of liquid goo.


Do's and Don’ts for storing your canned goods:

Many canners during the season search for locations in their homes where they are able to store their precious jars. Finding that perfect spot sometimes can be a challenge and the "Do's and Don'ts" of storage are important to keep in mind.

The most important "Don't" before we start is never put any jars that have not been properly processed either by water bath or pressure canning methods or the lids have not sealed into your storage. They will not be shelf stable and could make someone sick if consumed or worse!


1. Don't store your jars in a hot garage or in a basement near the heater or boiler. Do find a cool place between 50 and 70 degrees to keep your jars. Reason: If the contents of the jars are stored in a warm place or in direct sunlight the food may lose some of its eating quality in a few weeks or months, sooner if the temperature is anything like Vegas in the summer!


2. Don't store your jars in wet or damp area. Do find a location that is dry and has some circulation. Reason: Dampness may rust the metal lids and rings and could cause leakage so the food will spoil. Storing the jars in a cool dark pantry, closet, or some have even stored them under their bed, but in the house is optimal.


3. Don't store your jars with the rings still on the lid. Do take the rings off or loosen them! Reason: If there is a problem and bacteria develops in the jar the lid will release from the build-up of gas inside the jar. The lid will be loose and when you open the jar and the lid will just slide right off. If you leave the ring on and the bacteria develops the lid is being held down by the ring and over time the lid may reseal itself and will trap the bacteria inside and you will not know.


4. Don't stack your jars if you don’t have to. Do find space for them to be in a single layer either in boxes or on shelves. Reason: There are two reasons to not stack jars, first there is the danger of jars falling over and breaking, but more important is that you are again putting a heavy object on the lids of the bottom jars and possibly trapping bacteria you may have in your food. If you do not have sufficient space and must stack, use a cardboard layer between and only stack 2 high.


5. Don't lay your jars on their side or upside down. Do keep your lids up! Reason: Natural ingredients in some foods, in particular foods with acid, corrode metal from the lid and make a dark deposit on the underside of jars. This deposit on lids of sealed, properly processed jars is harmless but will detract from giving the jar as a gift and will look visually unappealing.


6. Don't forget to label your jars. Do mark the lid using a permanent marker with the name of the recipe and date canned or create a sticker label with the same information. Reason: Again two reasons to make sure your jars are properly marked; make sure you know what's in the jar since sometimes the color and contents are not obvious as to what's inside and the date will let you know how old the contents are in the jar.


7. Don't put the jars in the pantry without washing them. Do take the time to remove the rings and wash, rinse and dry your jars. Reason: It's important to clean any food residue or if you are pressure canning you may have some residual fat from canning meat on the outside of the jar. Cleaning the outside with warm soapy water helps to avoid ants and other insects in your pantry.


8. Don't leave the jars unchecked. Do take the time to rotate your jars by date as you pull jars out of your pantry. Reason: Since the optimal quality in the food we can is one year for any type of processing you will want to want to fill your shelves just like a grocery store. Pull the older jars to the front and newer projects to the back or create a section of its own. The date on the lid of the jar will help to keep you organized.


Adapted from SBCanning

What is botulism? Botulism can be avoided if you follow the safest canning methods. Botulism is a rare, but serious illness caused by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce toxin in a sealed jar of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly. Botulism is a medical emergency. If you have symptoms of foodborne botulism, seek medical care immediately.

Symptoms may include the following:

  • Double vision
  • Blurred vision
  • Drooping eyelids
  • Slurred speech
  • Difficulty swallowing
  • Dry mouth
  • Muscle weakness
  • Death

Protect yourself from botulism: When in doubt, throw it out!
Home-canned food might be contaminated if:

1. The container is leaking, bulging, or swollen

2. The container looks damaged, cracked, or abnormal

3. The container spurts liquid or foam when opened

4. The food is discolored, moldy, or smells bad If you suspect home-canned food might be contaminated with the germs that cause botulism, throw the food away. If any of the food spills, wipe up the spill using a dilute bleach solution (1/4 cup bleach for each 2 cups of water).

• Never taste home-canned food to determine if it is safe. Do not taste or eat foods from containers that are leaking, have bulges or are swollen, or look damaged, cracked, or abnormal.

• When you open a jar of home-canned food, thoroughly inspect the food. Do not taste or eat foods that are discolored, moldy, or smell bad. Do not eat food from a can that spurted liquid or foamed when it was opened.

• Do not open or puncture any unopened cans, commercial or home-canned, if you suspect contamination.