"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 03-24-2009, 10:45 AM   #11
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I agree with mcnerd - you need the canner to get up to that magic 240F temp - if your guage is off and reading higher than it actually is - the temp is going to be below that. That's why the Ag Extension Services usually recommend having your guage checked at the beginning of canning season every year.

As for the lucky guy that water-cans bear meat - I also agree that he is very lucky. Botulism spores can survive over 5 hours in 212F boiling water.

Our grandmothers canned in ways that we now know are not safe these days. A lot of us were lucky!
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-24-2009, 12:01 PM   #12
Cook
 
MNTaxi's Avatar
 
Join Date: Mar 2009
Location: Olympia, WA
Posts: 70
I am going to go down today and get my guage checked. I only found 1 place that still does it around my area. The other office told me that I should call Presto and convert my Brand New Canner to a weight guage because they are more acurate. Maybe I will buy a second canner with the weight guage in the future. Until them I am keeping what I have.


I usually can things all year round. I just can heavy during the fall.
__________________

__________________
MNTaxi is offline   Reply With Quote
Old 03-24-2009, 01:19 PM   #13
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Keep the one you have and eventually purchase the 3-weight rocker gauge for it. Then you can ignore the dial gauge. The rocker is much easier since you don't have to stand there and watch the gauge and constantly adjust the heat. I get mine going and go off and do other things until the timer goes off.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 03-24-2009, 05:26 PM   #14
Cook
 
MNTaxi's Avatar
 
Join Date: Mar 2009
Location: Olympia, WA
Posts: 70
Jusr got back from having the guage checked and everything was A OK.
__________________
MNTaxi is offline   Reply With Quote
Old 03-24-2009, 06:12 PM   #15
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Good news and now you know for sure your canning results are good too.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 03-24-2009, 08:23 PM   #16
Cook
 
MNTaxi's Avatar
 
Join Date: Mar 2009
Location: Olympia, WA
Posts: 70
Yeah I was begining to wory about my canned foods after your first response. Now I know I am good for a year.

Also picked up some reading material on canning red meat, poultry, game meat, veggies, fruit, sea food, Tomato products, and a book on caring for your pressure canner.

I'd like to find some recipie books for canning like soups and other stuff. My mom use to do chicken soup that was real good.

I was told by my buddy that their are certain spices that shouldn't be used in the foods you can because they can produce gasses that cause the lid to pop up?
__________________
You only take from the land what your need.
MNTaxi is offline   Reply With Quote
Old 03-25-2009, 11:20 AM   #17
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I highly recommend the "So Easy To Preserve" canning book from the National Center For Home Food Preservation ($18 includes s/h). There is also a nice book entitled "Small-Batch Preserving" by Topps & Howard.

Not too many soup recipes. Most are best being frozen. You cannot add noodles or other pasta, rice, flour, cream or milk or other thickening agents.

Most 'dry' spices/herbs you can add/change to a recipe without affecting it, but use of fresh spices/herbs is a no-no. I've never had any experience of spices producting gases, which sounds more like spoilage and bacteria growth which does exactly that and use of fresh herbs could cause such a problem. One of the issue discouraging people from experimenting with their own custom recipes is the 'instability' of the ingredients when in the jar and sitting at room temperature for a long time.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 03-25-2009, 04:11 PM   #18
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
In addition to mcnerd's book list I would add the Ball Complete Book of Home Preserving - it has about 400 recipes that cover a lot of things.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-25-2009, 11:34 PM   #19
Cook
 
MNTaxi's Avatar
 
Join Date: Mar 2009
Location: Olympia, WA
Posts: 70
Daing I still need 6 posts befor I can post links. Gosh darn it!
__________________
You only take from the land what your need.
MNTaxi is offline   Reply With Quote
Old 03-26-2009, 12:03 AM   #20
Cook
 
MNTaxi's Avatar
 
Join Date: Mar 2009
Location: Olympia, WA
Posts: 70
Hey mcnerd's are these the books you are talking about?

Small-Batch Preserving

Amazon.com: The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes: Ellie Topp, Margaret Howard: Books


So Easy To Preserve

So Easy to Preserve
__________________

__________________
You only take from the land what your need.
MNTaxi is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:19 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.