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Volume III
September 27, 2013


Weekly Home / Cook'n & Eat'n

12 Things You Need to Know to Stay Alive

By Sydney Hill

Here are some really good tips that I got in a handout at my church. I honestly don't know where they got it from, but I thought these were very interesting. I truly hope you learn something new, I know I did!

However, I guess that's because I don't can. I already struggle with anxiety and I think I would just stress too much, wondering if I sealed it right. Then I would probably just end up throwing the can away, thinking I did it wrong. I was serious about how I titled this article.

But hopefully you can use it!

  1. All jams and jellies need to be processed in a water bath for 10-15 min. (according to the pectin source/recipe). This prevents mold growth and creates a more secure seal. Following processing and cooling, check the jar seal and then remove ring for storage.
  2. All pickle products require processing to destroy yeasts, molds, and bacteria that may cause spoilage. Relishes require an approved recipe to prevent low acidity and botulism growth.
  3. Jar sterilization is necessary if the product will be processed less than 15 min. Boil jars and allow them to remain in water for 10 min. prior to filling.
  4. If lid does not seal at processing time, food is safe to re-can within 24 hours. Replace lid and follow complete processing time.
  5. Always exhaust a pressure canner for a full 10 minutes before closing the calve. Time begins when pressure is met.
  6. Discard any jars that have mold growth in them.
  7. Sugar and salt are only to improve flavor, not prevent spoilage in a product.
  8. Do not can fruit with cornstarch. Refer to recipes for canned pie filing with Clear Jel.
  9. Remove fat from meat to maintain cleaner rim and airtight seal on jar.
  10. Canning of summer squash and zucchini is not recommended. Safe processing times have not been determined for these vegetables as they become soft, affecting the heating process.
  11. Beans MUST be fully reconstituted before pressure canning.
  12. Chicken and Beef (red meats) chunks or strips require 45 minutes for pints/90 minutes for quarts of pressures canning. Fish products require additional processing time.

Sources:
  • http://3.bp.blogspot.com/-8fZgvI2AyKk/T3DBl7gL5_I/
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Sydney Hill
Weekly Newsletter Contributer since 2012


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