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Old 01-15-2008, 07:35 AM   #1
Assistant Cook
Join Date: Jan 2008
Posts: 1
Introducing myself, & posing a canning question

Hello out there! My name is "Guinevere" and I have been cooking seriously for only about 9 years. I'm pretty much a self-taught cook/chef, although I did pick up a lot from working under a well-known chef as a waitress. I love experimenting with different kinds of foods, although I haven't ventured too far into Chinese, Thai, or Indian cooking yet, due to all of the spices involved. And I'm more of a "savory" than a "sweet" cook, meaning I prefer to leave the dessert-making to someone else!

My latest venture is canning. In fact I have my first question to pose to the forum. I've been told by people whose families have canned for generations, that it's not necessary to pressure can anything (including the low-acid meats and vegetables) for more than 20 minutes at 10 lbs of pressure, as long as it's cooked thoroughly first. They say that pressure cooking for too much will leave you with a jar full of mush. However, all the recipes I read in books or on the internet say to cook for much longer, in order to kill off all the bacteria.

It just makes me wonder because now we're hearing not to cook turkey with the stuffing in it because of the bacteria issue, when people have been cooking this way for generation after generation and yet you never heard about anyone getting sick that way. (At least I haven't .)

I know it's probably good to err on the side of caution, but I was wondering if any of you forum-goers had some wisdom to impart this novel canner.

Thanks & bon appetit!



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Old 01-15-2008, 07:39 AM   #2
Chef Extraordinaire
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Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,505
Welcome to Dc Miss Guinevere...Check out this site for your canning questions.

National Center for Home Food Preservation

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
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Old 01-15-2008, 07:48 AM   #3
Head Chef
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Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,193
Hello Guinevere, welcome to DC!
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Old 01-15-2008, 08:05 AM   #4
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC!!
Too many restaurants, not enough time...
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