Posted on 08/23/2013 1:53:26 PM PDT by greeneyes
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
This thread is non-political, although you will find that most here are conservative folks. No matter what, you won’t be flamed and the only dumb question is the one that isn’t asked.
It is impossible to hijack the Weekly Gardening Thread ... there is no telling where it will go and that is part of the fun and interest. Jump in and join us!
NOTE: This is a once a week ping list. We do post to the thread during the week. Links to related articles and discussions which might be of interest are welcomed, so feel free to post them at any time.
Basically a water bath is for high acid foods..jams, and picklesd vegetables..The vinegar kills bad stuff.
Pressure canning is for low acid foods..meats, fish, vegetables like green beans, carrots, corn, that needs more pressure and heat to kill the bad stuff.
The demonstration shows all the steps to sterilize. Then, I watched the one on canning tomatoes, from the very beginning to the finished jar, and that’s not difficult. The discussion yesterday on a regular thread about canning tomatoes is why I started looking at this and there was info. on our gardening thread about tomatoes and canning.
Just looked on Amazon and the #1 seller for a water bath canner is a dark porcelain one with the jar rack for $19.97.
If I follow the steps in the Ball book, plus I saw those demonstrations about how to sterilize, there shouldn’t be a problem.
Is there something in particular that bothers you about some step that allows for improper canning?
I suggest that you start off by researching the purpose and science behind pasteurization and canning.
/johnny
Marcella, for water bath canning, as in tomatoes, you really don’t need a special “water bath canner”. Although if it has a rack to pull the jars out in one fell swoop, it makes it easier..
Basically for a water bath, all you need is a deep pot, with either a folded towel or a little round pot roast rack flat thingy, that separates the jars from setting against the bottom of the pot..the post needs to have at least two inches covering the tops of the jars..
For pressure canning, unless you have a gas stove, or a butane or gas grill outside with a side burner, I would not get into pressure canning. The weight of the canner when it’s full of water, plus the prolonged cook time is murder on most electric cal-rod stoves, and those glass topped stoves.
“Pressure canning is for low acid foods..meats, fish, vegetables like green beans, carrots, corn, that needs more pressure and heat to kill the bad stuff.”
Okay, I just watched on the Ball website, the canning of green beans using a pressure canner, so have to have pressure canner after all.
Should read the pot needs to have at least two inches covering the tops of the jars.
/johnny
Marcella,
Do you have this book?
http://www.amazon.com/Encyclopedia-Country-Living-Anniversary-Edition/dp/1570618402
If not, buy it..It’s got tons of useful information.
I think in my case, selling seed packets would work better than selling live plants. Don’t get me wrong, there’s a good demand and a nice markup on live tomato plants. But, I have no place to grow them where they’d be safe from both cat and family. And, I’ve been mute for almost 2 years, it would be very hard for me to sell anything in person. Seeds I can sell online and send though the mail.
Changing gears, I just measured Mr. Stevia..He’s about 26” tall, with a root ball of 8 x 6 inches..
There is a Presto 16 quart as opposed to a larger one at 21-22 quart so 16 would be smaller and easier to lift and easier on the electric coils.
Johnny, I’m not sure I know what you want me to research - I know bacteria is bad and botulism can kill you, and rules for sterilization must be followed. The videos on Ball show every step to take to can safely. My mother pressure canned all the time I lived at home and we never got sick, so she followed the rules even back in those days.
I would not can something without knowing I was doing it exactly right for safety.
“Do you have this book?”
Yes, I have this book.
Think I better use the 5 gallon grow pot.
Greeneyes has gone to Chicago today and will be back Wednesday.
Do you remember the ratio of bleach:water to use in that solution? I’m having the same problem with mold/mildew/yellow-brown leaves.
“pasteurization”
Just had a talk with Louie Pasteur and know holding a substance, such as milk, at a certain temperature for a certain period of time eliminates bacteria. It follows that holding a food product in a jar at a certain temperature for a certain amount of time, kills bacteria.
LOL! I think I might be speaking for more than one person here: Thanks for tending your garden....and us!
You have created a thread environment which is both fun and informative. We all know what kind of persistent work that requires.
(((((((((greeneyes)))))))))))
I’m getting caught up with the thread and plan to post my report shortly!
That size is good for pints, and half pints. You can't do quart jars in it, IIRC.
I have the 22 quart, and, IIRC, could do two stacks of pints. I don't think I ever canned quarts.
“That size is good for pints, and half pints. You can’t do quart jars in it, IIRC.”
According to Presto, it holds 7 quarts.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.