Category Archives: Safety Measures

Putting Up Tomatoes

     There has been a lot coming down the pike about canning, especially tomatoes.  I have received reports off the web and it was personally reported to me that even Dr. Oz had a negative comment about canned tomatoes.  Now these are … Continue reading

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Holiday Canning

     Canning can take some of the pressure off of holiday entertaining because the jars can be prepared and stored at a convenient time until needed.  There is little easier than opening a jar of Christmas Pepper Jelly, pouring it over … Continue reading

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Pepper Jellies

Pepper jellies have become a mainstay for casual entertaining.  A block of cream cheese with half an 8 oz. jar of pepper jelly ladled over the top, a surround of water crackers and, bingo!, an hors d’oeuvre is ready; 2 minutes max.  … Continue reading

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Acidifying Agents

   In an early blog I spoke of the need for all non pressure canned recipes to have a final acidity (pH) below 4.6.  I further mentioned that in the interest of safety 4.2 is my maximum.  At 4.2 nothing … Continue reading

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Canning Equipment-Pots

     It sounds simple enough but not any pot will do.  If one has read the previous blogs, a most important step, then he/she knows that all that is canned without using pressure has an acid level below 4.6.  Unfortunately these acids that protect … Continue reading

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Canning Safety-Acidity (pH)

     All canning other than pressure canning must be acidic.  Not only must the final mix of ingredients be acidic it must be below the 4.7 pH threshold where Botulism can form.  This makes 4.6 a maximum but in the … Continue reading

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Canning Safety-Temperature

     Temperature is critical when putting up stores.  Time and temperature together solely determine the if a pressure canned product is safe but since there is no way to test a finished product for sterility I’m always reluctant to pressure can at home.  … Continue reading

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Canning Safety-Vacuum (part II)

Previously I wrote of creating a vacuum when hot packing.  Today’s blog will address water bath canning.  In the past filled and sealed jars were submerged in boiling water for a specific period of time.  Theoretically this heated the contents to the … Continue reading

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Canning Safety-Vacuum

Yesterday I wrote of sterilization, the method used to clear bacteria from inside the canning jar.  When one puts the (sterilized) lid on the jar and it forms a proper seal, there remains inside a space filled with air.  This naturally contaminated air will … Continue reading

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Canning Safety-Sterilization

There are four requirements to insure a safely canned product (this does not apply to pressure canning).  These are sterilization, temperature, vacuum, and acidity.  This note will address the first, sterilization.  In the past because the way our mothers and grandmothers did what … Continue reading

Posted in Putting Up, Safety Measures | 67 Comments