Pressure Canning & Botulism

[RoughCollie]

I've been thinking about canning food for years, and looking at some pretty spiffy looking pressure canners on amazon.

 

Who cans food here? What are the odds that I will poison my family if I use a pressure canner, as directed, and follow all canning and hygeine rules while doing so?

 

Does anyone know if this is likely and how to be sure to prevent it? My DH is leery -- not that he thinks I'll poison the family on purpose, but he just trusts big corporations more than he trusts me. He forgets that back in the old days, people did can their own food. Yeah, I know some do now -- that's why I'm posting this question.

 

I'm thinking of canning fruits, veggies, and tomato sauce, and anything else that does not escape my grasp. I want to make strawberry jam, too.

 

I think it will be fun. We won't have to eat additives and preservatives. I will control the ingredients. It seems to me it would be healthier than buying canned food. I can use organic foods. And I like the idea of rows and rows of sparkling glass jars filled with provisions for the winter.

 

Am I nuts? Or worse, dangerous?

 

What think ye?

 

TIA,

RC

[Cricket]

As long as you follow the directions, you will be fine. I made jams and jellies, salsas, onion relish, corn relish, canned lots of different fruit. I only canned meat once. It was before I had a baby and I thought it would be easy to just open a can and heat it.

 

I miss having a garden!

[Colleen]

...your local extension agent is a good resource. Almost every one of my "real life" friends either cans food now or has in the past; it's not as uncommon as your husband might think. You've likely read about the different requirements for low-acid and high-acid foods. If you learn what you're doing and follow directions, the odds that you'll "poison" your family are very low. Some things are just way easier to freeze, in my experience, and jam is a good example. I freeze jam and applesauce. Canning is...not fun. Believe me. I love to open a jar of canned peaches or pears or meat, for that matter, but getting from here to there is a heckuvva lot of work. I also tend to just blanche and freeze vegetables, except for green beans. We like ours canned, so I go through that effort.

[RoughCollie]

Thanks, Colleen.

 

Does the frozen jam and applesauce taste better than the stuff we can buy at store, in your opinion? Does the jam spread easily?

 

I just found a website which talks about Ball Freezer Jam Pectin and Ball Freezer Jars -- I had no idea such things existed.

 

I've blanched and frozen vegetables before and frozen homemade tomato sauce.

 

I've got a big upright freezer in the garage -- maybe I should rethink this and put it to good use.

 

Some things are just way easier to freeze, in my experience, and jam is a good example. I freeze jam and applesauce. I also tend to just blanche and freeze vegetables, except for green beans. We like ours canned, so I go through that effort.

[Jean in Wisc]

You do not need a pressure canner to do a lot of canning. Go to your library and check out the Ball Blue Book on canning--or buy it. The last one I bought cost about $7. Jams and jellies are made and then put into a pot of boiling water for a few minutes. If you add lemon juice to the tomatoes, you can use the hot water bath for them, too. Same for applesauce and fruits like pears and peaches. You can buy the "Hot Water Bath Canner" for all of these--it is a lot cheaper!

 

Only those foods that are low in acids need a pressure canner (and these are the ones that need to be canned under pressure to avoid botulism). Most vegetables would fall under this category--but I freeze my vegies. I use my pressure canner for meat (beef). I follow the instructions to the T. When I empty the jars of meat into the pan for supper, I also follow the instructions--to boil hard for 20 (? I think) minutes prior to setting it on the table.

 

Botulism does exist; you need to be meticulous in canning these things. HOWEVER, IF YOU OBEY THE RULES, you will not get sick. The extension offices and dietitians work overtime to give people instructions on how to can these foods safely. And it is safe.

 

Does that help?

[RoughCollie]

Yes it does help. Thank you very much!

 

RC

 

Does that help?

[WTMindy]

and make freezer jam. We *love* freezer jam. It is sooooo easy and tastes great, but you have to have some freezer space. We also can peaches every year and I don't use a pressure canner. We use the hot-pack method and don't even use a canner. Supposedly you aren't technically supposed to do it that way, but my mil has done it all her life and I have always done it that way and no one has ever been sick. :-) I just make sure the jars all seal and they are fine. We LOVE our canned fruit. But, I agree with Colleen in that somethings are just easier to freeze if you have room. I freeze raspberries, green beans, and this year I'm going to freeze diced tomatoes.

[Colleen]

I can't think of the last time I bought jam or applesauce. Homemade is so much better ~ and so easy to make. I just use regular ol' canning jars, btw. Let me know if you have more questions!:)