Monday, July 27, 2009

Canning Processing Methods Follow-up

I should have mentioned that canning low acid foods in a water bath canner is dangerous. The links in yesterday's post should answer any questions about this.

8 comments:

Lene said...

I only have a water bath canner and have beets to can. What should I do?

David Blackburn said...

Please see the next post. They should be done with a pressure canner.

Paul W said...

First off, thank you for your videos and your recipes. I have a question: the waterbath canner that I see in the videos, with the thermometer in the center of the lid... where did you get that canner? It looks very handy.
Woo Hoo!!!! I'm the proud recipient of my mom's All-American Model 915 pressure canner!!! I used it for the first time last night to can okra/tomatoes! Thanks, Ma!!!

David Blackburn said...

for Paul W - I bought the canner in France. I don't know why they can't be found in the United States!

Congrats on your All-American! Mine is a hand me down too.

sigma psi said...

how do we reheat canned meatloaf?

we just did the canned meatloaf recipe on the canninusa site.

now we are wondering how to reheat and serve the canned meatloaf. normally we would boil canned food for 7 minutes. but there is nothing to boil here.

sigma psi said...

for the canning USA whole meal recipe, Marinara Sauce with Meat,

do you think leaving the peppers out of this recipe will cause a problem?

I know you are supposed to follow the recipes exactly, but sometimes there are optional ingrediants.

David Blackburn said...

Leaving the peppers out is okay.

David Blackburn said...

For the meat loaf, I put it in the oven or skillet to reheat.
It's a good idea to reheat non-acid foods, but they should be simmered a minimum of 10 minutes, uncovered.