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Old 10-15-2010, 08:14 PM   #11
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Yes there was new research conclusions in the 1990's and most of the canning recipes and books were republished. It had to do mostly with the Botulism spore and what it took to kill it, plus I'm sure there was a general update reference to the pasteurizing process whether it was using a Boiling Water Canner or a Pressure Canner.

Lots of people (and recipes) out there that don't use/support the pasteurizing process for safety. Newbies need to know the correct process, but its up to the individual to decide on whether to follow it or not.

Support bacteria. It's the only culture some people have.
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Old 10-15-2010, 09:37 PM   #12
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i just opened a jar of baby beets that i put up 9 years ago, and it was fine to my surprise. they were boiled and peeled, then water bath canned, with sugar, salt, bay, black pepper, and clove.

it was a little on the softer side, but it was ok nonetheless.

i also found a few jars of pickled jalapenos, onions, and cherry tomatoes. i'll post results when i open them.

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beidh ar la linn.
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Old 10-24-2010, 06:02 AM   #13
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Maybe someone can use this.............
Attached Files
File Type: pdf canning.pdf (761.0 KB, 199 views)
Walk with the person who's searching for truth........ run from the person who says they've found it !
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Old 10-24-2010, 10:04 AM   #14
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Excuse me, but are these "beets" beetroot or some other? If it's beetroot, then I have a fine pickled beetroot recipe from Ismail Merchant's Indian Cuisine which I've made to great success. The book is mislaid but I can find it later to share.
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Old 10-24-2010, 10:10 AM   #15
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Originally Posted by luckytrim View Post
Maybe someone can use this.............
Holy moly LT! Now THATS a link! Thank you so much! Saved it on my laptop. You have the greatest stuff.
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Old 10-24-2010, 10:16 AM   #16
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Originally Posted by luckytrim View Post
Maybe someone can use this.............
Thank you, thank you...watermelon pickles...haven't had those since Grandma died.

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