Canning in Lawton

[Annie]

I'm canning for the End of the World, so freezers may not work LOL

I'm with Mac. I'll get my canned green beans at the store.

And my canned carrots ... and canned peas ... and canned beets ...

Lol, you get my drift. BTW, you haven't eaten until you've had homemade beef jerky fresh outta the dehydrator.

 

[MacFromOK]

I'm with Mac. I'll get my canned green beans at the store.

Lol, my point was that green beans can obviously be canned...

Home canned green beans (like pintos - not those stringless, tasteless varieties) are waaaay better than store-bought.

 

[rc508pir]

Ok, I can see the starch thing in rice, but green beans?

I'll have to go back and ask

 

[rc508pir]

Lol, my point was that green beans can obviously be canned...

Home canned green beans (like pintos - not those stringless, tasteless varieties) are waaaay better than store-bought.

The heat and pressure of commercial canners is much higher than what you can at home.

 

[rc508pir]

Ok got clarification on green beans. Yes for pressure canning, DEFINATELY NO for water bath canning

 

[dennishoddy]

Ok got clarification on green beans. Yes for pressure canning, DEFINATELY NO for water bath canning

Ok, we did water bath canning back in the day. What is the issue with pressure?
Temperature sterilizes the water. Pressurised water is much hotter than that and should result in zero issues with any bug.?
I'm still waiting on a link where that can be proven.

 

[okie362]

Ok, we did water bath canning back in the day. What is the issue with pressure?
Temperature sterilizes the water. Pressurised water is much hotter than that and should result in zero issues with any bug.?
I'm still waiting on a link where that can be proven.

I think he is saying pressure canning is OK. Water bath isn't.

The reason behind it is that higher temps are reached in a pressure canner and will kill off the bacteria then the contents are under vacuum as the lids seal when pressure reduces through the cooling process. Water bath can be safely used on some thing (Tomatoes) due to the PH levels in the canned product being a deterrent to bacteria growth.

 

[Annie]

Lol, my point was that green beans can obviously be canned...

Home canned green beans (like pintos - not those stringless, tasteless varieties) are waaaay better than store-bought.

Haha! I know ... but I can hardly bring myself to eat store bought canned green beans. Lol To say I was traumatized by my grandmother's illness (I was the 4 year old who found her in the bathroom passed out in the floor covered in bloody poo and vomit. Good God she smelled awful!!) Is probably an understatement. I just REALLY don't like green beans.

 

[n423]

I have read the Ball and Kerr sites, and some of the USDA stuff. Its really sad that canning has gone "out of style" So many skills that are disappearing

Yep, wife used to can and cook from scratch. Now, she says to much hassle.

We eat out a lot. If she sees this, my azz is in the doghouse. lmao

 

[lasher]

How would distilled water avoid a pressure valve build up in a pressure cooker?
the food being cooked in a pressure cooker would put off much more particulates in the steam than any water would ever do if cooking food directly in one. In the case of canning, it's never going to happen. You never keep it boiling long enough to generate any scale or whatever to plug one up. They have safety valves on the pressure cookers.
(I won't relate the story of an ex wife, but I can assure you if not used properly, the safety valve on a pressure cooker will open, and the ceiling in the kitchen will be totally immersed in tomato juice)

my grandma and mom canned everything in quart jars, no particulates in the boiling water. edmond water would clog up a pressure relief valve pretty danged quick, calcium and other mineral deposits in the water. if you were cooking in a pressure cooker then i suppose it wouldn't matter as long as you keep the valve clean. but the original question was about canning, i think LOL