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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: September 29 2006 at 4:38pm
Originally posted by Hotair Hotair wrote:

HC, I was afraid to do meats in the beginning too. My pressure canner seems like it is alive when it is going!I have trouble keeping my psi at a constant rate so I literally have to check it and adjust the flame every 3-4 minutes. My cat gets very annoyed with me when I do this in the evening as he gets knocked off my lap that often. It is also hard to find 2-3 uninterrupted hours to can as I can't leave the cooker. However, I love looking at my quarts of meat and sauce. It really gives me a sense of accomplishment and security. Good luck!
 
I too had to watch and listen to the pressure canner constantly...The jiggle is either going off to often or not enough...
 
I'm canning pints and quarts together...Is this taboo...I see meat get 75 mins.  pints and 90 mins quarts..
 
When I canned beets I lost jucie from the quarts and the pints came out perfect...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: September 29 2006 at 6:13pm
Ikay, I just bought a big bag of red potatoes at Costco (similar to Sam's). My book says to either can them whole or cut them up into diced potatoes. Since my potatoes are big, I think I will cut them in half or quarters. HC, my book says to pressurize quarts and pints at different times. Meat is 11 lbs psi. for 90 min.for Quarts.Pints are the same pressure but shorter times. I'd maybe do them again just to be sure but do it separately. My book also says that it is o.k. for some of the juice to come out during the pressure process--as long as they are sealed afterwards. I am a newbie at this myself and learning as I go. It is quite addicting, though!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GreenTeam Quote  Post ReplyReply Direct Link To This Post Posted: October 03 2006 at 7:48pm
My mother-in-law taught me how to can tomatoes a few weeks ago. Afterwards, I looked at the Kerr web site and found out that she does it differently than Kerr recommends.
 
I have a stock pot that we used, and we placed a wire rack from a wok in the bottom. Then she put water in to come halfway up the jars. She did not cover the jars with water. (My stock pot is too small to put that much water in anyway.) She put the lid on the pot while the jars were processing. She did not put lemon juice in with the tomatoes. And she cooked them for 1 hour, not 1 1/2 hours. She did sterilize the jars and lids by putting them in the boiling water.
 
Is her method safe? She's 80 years old and has been canning all sorts of things for probably 60 years. Is it okay if I can other things this way, only putting water in to halfway up the jars? I already did some pickles, and I am planning on doing some apples. Any comments would be appreciated. Thanks!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lkay Quote  Post ReplyReply Direct Link To This Post Posted: October 04 2006 at 5:22am
GreenTeam, My mom did it differently than the Ball Book said to do it. We ate jars of tomatoes all our lives and never had a problem.  My mom would always pour boiling water over her jars, making sure she poured it around the rim and into the jars. She would leave them sitting in the hot water (in her sink) until she used each jar. Usually the water in the jars only came half way up.  She did leave her jar lids simmering (not boiling) in water.  Then she would boil her tomatoes ( never adding lemon juice) for a few minutes and then put them in the jars...and that was it. She didn't waterbath them at all. I'm not saying do it like this, but she did it like that and never had any to ruin or cause any sickness.  When hubby and I canned this year, we did immerse the jars in boiling water, let the tomatoes boil a few minutes, put in the jars, and that was it. We've ate several jars already this year and everything is fine. When it comes to anything that isn't acidic, I go by the Ball Book exactly.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: October 05 2006 at 6:49am
http://www.backwoodshome.com/advice/askjackieonline.html
 
 
Check out this link.  This is the best info on canning.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote doomsmom Quote  Post ReplyReply Direct Link To This Post Posted: October 05 2006 at 3:25pm
After reading through all of this thread, I ordered a pressure canner today.  Have done lots of canning but with hot bath.  Time to move on to pressure canning.  We really want to can meat when we get it on sale, but I have no clue.  I would appreciate any suggestions.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: October 06 2006 at 1:14pm
I bought a 23 qt. pressure canner a month ago or so and have had so much fun. I have put up beef stew meat, chicken, pork, spaghetti sauce with both pork and hamburger, peaches and potatoes. I love it. Mine is a Presto and I bought it on line. You really have to follow the instructions exactly to know that the food will be good and you have to plan to stay at home for 2-3 hour blocks as you can't leave your canner when it is going. For example, my book(came with the canner )says that all meat should be packed in boiling water and canned for 90 min. at 11 psi.Also, you have a special canning salt you have to use or the broth will look cloudy. I wish I could find other people who can in my area as I have about 5 lbs of the stuff now! I feel confident that the food is fine as every one of the cans have sealed. I will be wary though still. We have already had some of the peaches and they were fine. I must admit, though, when that canner is going, it seems like it is alive. Anyway, I am still new at this but would like to help if I can!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: October 06 2006 at 1:58pm
I got my first pressure canner last month too.  I canned our hamburger soup recipe and left it on the shelf a couple of weeks. It was delicious.

When I saw that steam pouring out, I thought, no way will that little bit of water last!  lol
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rocky Quote  Post ReplyReply Direct Link To This Post Posted: October 11 2006 at 11:47am
Still in search of some kind of reassuring answer regarding canning of butter. May just buy some, but if they can do it, why can't we?

Here's a question that came up from a neighbor who has lots of carrots and grapes. Can you can grape juice and carrot juice. Couldn't find any reference to it online or my canning books. Maybe it has to be pasturized. Did find some neat recipes for carrot pulp (left over after juicing).
Rocky




Originally posted by HoosierMom HoosierMom wrote:

<snip> I had never thought about canning butter, has anyone canned any other unusual things ?

    
Prepare for the Unexpected!
Rocky
http://www.homeemergencyusa.com
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: October 12 2006 at 12:11pm
Rocky, I know a lot of the people on this forum have canned butter. Maybe ask if anyone has gotten sick after eating some? I eat mine every day. I think that is a testimonial right there. Again, you have to do everything exactly. I put my jars in the oven at 250 degrees and boiled the heck out of the butter so what could be contaminated(also obviously boiled the lids and kept a sterile technique). Has anyone out ther gotten sick on their canned butter?I am only so gung-ho about it because I love the taste. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Safety Lady Quote  Post ReplyReply Direct Link To This Post Posted: October 13 2006 at 5:17pm
I saw someone wanted to can soups and stews in 1/2 gallon canning jars.  My extension service does not recomend doing that.  They said only juice and tomatoes.  Even pressure canning.  I would not risk it and I have been canning for 45 years.  I follow the books to the letter.  I wouldn't risk my family's life for anything.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote doomsmom Quote  Post ReplyReply Direct Link To This Post Posted: October 14 2006 at 10:46am
Just finished my first pressure canning experience.  Canned 12 pints of pork. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: October 14 2006 at 12:01pm
Hi Hot Air - I tried it after reading the forum and didn't like it.

I knew it was going to taste more salty, and maybe it was that, but I might have done something wrong. It had that taste/smell of something wrong  (but then again, I get that sensation everytime I walk down the popcorn isle at the store...)

I had good success with all the chat about canning quick breads. The applebread (using applesauce) went over so big, they don't last around the house anyway lol, so they haven't stood the test of time yet.

I have just begun pressure canning myself. I purchased an electric one and have been happy with the few projects I have tried.


Off the subject for a moment - I have been talking wth people I know in the Buffalo area who are struggling without electricity.

I am told a lady on the radio yesterday offered a suggestion that they tell me has worked like a charm.  She told them to go fill their trash bags wth snow, tie them up and put them in the refrigerator. It will help keep things cold if you don't open it much. (but all the snow is melting this weekend and the power isn't expected on until next week!)


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Post Options Post Options   Thanks (0) Thanks(0)   Quote treelover Quote  Post ReplyReply Direct Link To This Post Posted: October 15 2006 at 12:25pm
         Hi   i am new to this form and i would like to know where i can find the how tos for doing the canning the quick breads.........
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: October 15 2006 at 2:44pm
Treelover(I love your name) look on the earlier pages of this thread. I have considered doing it but am a little nervous as some people didn't think it would be safe. I do believe it was honeybee who had the recipe. It does really sound good.
honeybee, I am sorry you don't like the taste of your butter. My kids didn't either but my husband and I love it. I am going to make another batch soon for xmas presents.
We have an orange tree and was wondering if anyone had tried to can orange juice? Would it be the same procedure? Thanks for any info.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: October 15 2006 at 7:25pm
I really think I did something wrong.  It was only a couple of weeks old and was in the frig when I tried it, it was too early to have gone bad on its own.

Tree Lover - I found recipes by googling 'jar cakes breads'. You find a lot that are just ingredients, the the baked ones turn up soon.

There is even one for brownies that I have not tried yet.



Thankfully, it looks like we have another year to prep. Nice to let that sense of panic leave me! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote iamclose Quote  Post ReplyReply Direct Link To This Post Posted: October 17 2006 at 2:18pm
I found this recipe in one of my Amish Cook Books and was wondering if this is safe to try? 
Mock Cheez Whiz
 
2 lb Velveeta Cheese
1 medium can evaporated milk
1 cup milk
1/2 c oleo
 
Put all ingredients in a saucepan or double boiler and melt.  Then beat with a beater until smooth.  Us more or less milk to suit thickness.  Put in sterile jars while hot and seal. 
 
I have not made this so I cannot vouch for it.  I am wondering if this is safe to can without pressure canning or water bath canning.  Any suggestions welcome.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote nwprepper Quote  Post ReplyReply Direct Link To This Post Posted: October 17 2006 at 4:08pm
Hi, iamclose!

I would vote NOOOOO. You can't smell, taste or see Cl. botulinum.

We all have that uncle or grandpa who smoked a pack a day and lived to be 90 - but is it a wise risk?

Not to mention - the last place I want to be when BF hits is a hospital with botulism. You need a ventilator for weeks to survive severe botulism. They will all be taken.

WebMD Botulism FAQs:
http://www.webmd.com/content/article/6/1680_53320.htm

Low-acid food must be pressure-canned to be kept in a sealed jar at room temperature.

If you store a low-acid moist food in a sealed jar at room temperature without processing, botulism spores & food enzymes are still alive.

Fat protects botulism spores - they can be alive even if you bring the food to a boil. It has to be heat processed in a pressure canner to kill them.

Ditto with the 'canned butter' - not safe without a pressure canner:
http://www.uga.edu/nchfp/questions/FAQ_canning.html#33

It says

"This is merely storing butter in canning jars, not ‘canning’. True home canning is when the food is heated enough to destroy or sufficiently acid enough to prevent growth of all spores of Clostridium botulinum (that causes botulism) and other pathogens during room temperature storage on the shelf. "

More canning guidelines here:
http://www.uga.edu/nchfp/how/can_home.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: October 18 2006 at 12:52am
I wouldn't trust it either!

When these items are canned for store sale, they have the ability to can them in ways we cannot do at home.

I feel I should either spend the money to purchase it from a manufacturer if I will want it bad enough - or pick alternatives (ie, no butter, then have jams and peanut butter, frostings, mayo, canned velveeta and other favorite spreads stored).

I chose to go ahead with the canning breads; but I do so following one caution. I do not use fresh fruit, or fresh anything.  With the apple bread, it uses canned applesauce - already processed beyond botulism. I omit the raisins, etc.  THIS IS MY OWN CHOICE, AND RISK - MANY ARE AGAINST THE CANNED BREAD RECIPES. 

I am being very careful not to get carried away with this new hobby of canning. Its less work, less expensive and just as tasty to stock up on Dinty Moore Beef Stew than to can it. I enjoy the homemade, and will make it, but not can it - when I can't get fresh food, Dinty Moore will do just fine. 

I am using the canner for our favorite foods; such as my husbands hamburger soup - that way I am canning meat, and its a favorite meal already made.

Has anyone canned pea soup? Any reason why I shouldn't? I found a dry pea soup mix that is delicious. I want to cut up a ham slice from the deli and add it.  Do you all think that is safe?


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: October 23 2006 at 6:26pm
Hi honeybee,
 I canned 4 quarts of my lentil soup recently. It has both ham (from a ham hock cooked in a crock pot cooked one day,refrigerated to take off the fat, then added when making the soup). I then add hot sausage with other things and top it off with feta cheese. It seemed to pressure can just fine although I have not eaten any of it yet. I figure if the factories can do it, I can do it better as I am meticulous when I do it. The butter, though, I am going to google pressure canning butter. If it can be done with decent results, I would feel better about it. I sure enjoy , and learn a ton from this canning thread. Thanks and honeybee I hope this helps.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: October 23 2006 at 6:33pm
i saw an ad on tv yesterday for canned cheese (the pressure-squirt cans). It was made by Cheez-It.  Coming from someone who can eat a whole box of them in a day, I am going to give it a try...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote doomsmom Quote  Post ReplyReply Direct Link To This Post Posted: October 24 2006 at 7:37am
I have a question for experienced canners.  I recently started canning with a pressure canner.  We did a batch of potatoes following the recipe exactly and canning for the right time at the right pressure.  The liquid in my potatoes looks cloudy.  What did I do wrong?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: October 25 2006 at 12:15pm
doomsmom, did you use canning salt? My book (that came with my pressure canner) says that ordinary table salt will make the fluid look murky.There is nothing wrong with it and is totally edible. I found canning salt at the supermarket after ordering 4 lbs. on the internet. Want some?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote doomsmom Quote  Post ReplyReply Direct Link To This Post Posted: October 25 2006 at 12:46pm
I have a big bag myself.  I did use canning salt.  I'm hoping maybe I just cooked the potatoes a little too long and they are softer.  Thanks for the reply.  Appreciate it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lkay Quote  Post ReplyReply Direct Link To This Post Posted: November 01 2006 at 6:37am
Honeybee, I was wondering if you ever canned that cheese? I was looking around today at Backwoods Home Magazine's website and found this:

Canning cheese
I read somewhere about you canning cheese. Now I can’t find out how. Can you tell me where to look or better yet, how to do it?

Cathy Adams
Camden, OH
You won’t find this one in a canning manual, but I experimented around and found something that works for me. One day I was canning tomatoes while whacking a chunk of cheddar cheese for “lunch.” Mmmm, I wondered. Tomatoes are acid. Cheese is acid. So I cut up cubes of cheese, sitting a wide-mouthed pint jar in a pan of water, on the wood stove. Slowly cubes of cheese melted and I added more until the jar was full to within half an inch of the top. Then I put a hot, previously boiled lid on the jar, screwed down the ring firmly tight and added the cheese to a batch of jars in the boiling water bath canner to process. It sealed on removal, right along with the jars of tomatoes. Two years later, I opened it and it was great. Perhaps a little sharper than before, but great. So I started canning cheese of all types (but not soft cheeses) and, so far, they’ve all been successful. To take the cheeses out of the jar, dip the jar in a pan of boiling water for a few minutes, then take a knife and go around the jar, gently prying the cheese out. Store it in a plastic zip lock bag.
— Jackie

She really seems to know what she's doing. If you haven't read her column, you may want to check it out. Lots of good info on canning.

http://www.backwoodshome.com/advice/askjackieonline.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote boocracker Quote  Post ReplyReply Direct Link To This Post Posted: November 01 2006 at 2:44pm
i just got a doe and had it all canned in 4 days.i put a quarter inch of water in a quart jar with a t of salt and a t of pepper the put like 8 cubes of meat in then pack the rest with chunks of oinion and green peppers.i cooked it for 90 mins at 10psi.the jars filled halfway with fluid from the veggies.
to cook i just dump it in a pot thickin with a small amount of corn starch i dump in a can of peas and i have the best stew ever.i gave some to a guy at work who will not eat deer steak and now he bugs me for more.
the meat is tender and has a roast beef feel.i canned it like that so i can change what i do with it ,like drain the fluid and add it to sauce if i want a change or use it in a sandwich.i have also made jams with on sale fruit.
its a fun family thing for us and the running joke is if it moves to slow ill can it..
 
have fun with it
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lkay Quote  Post ReplyReply Direct Link To This Post Posted: November 02 2006 at 7:12am
I know that a few of you are new to canning and have some concerns about food poisoning. I was raised up on eating canned food, and have canned myself for a few years, so feel safe with it. On the other hand, thinking of BF and knowing the dangers of ANY medical problem, I have been trying to find information about treating different injuries and illnesses that might arise. I was emailed this today and thought I would share it with you all. (just as a precaution, not that I think we're in any danger of eating canned food that is processed according to instructions)

Food Poisoning
What Is It?
Most commonly, food poisoning is a reaction to food or water contaminated during improper cooking, handling or storage. The most common contaminants are bacteria, especially salmonella. Other contaminants include viruses, parasites and toxins. Food poisoning usually leads to abdominal cramping, vomiting and diarrhea.

Food poisoning, although common, often can be prevented easily. An estimated 85% of food-poisoning incidents can be prevented by handling and preparing food properly. Usually, food poisoning goes away within a day or two. However, in some cases, food poisoning is quite dangerous. In the United States, food poisoning results in more than 300,000 hospitalizations each year and causes 5,000 deaths.

Symptoms
Symptoms of food poisoning include:

Nausea

General weakness or exhaustion

Abdominal pain and cramps

Vomiting and diarrhea

Fever

Diagnosis
To diagnose the cause of your symptoms, your doctor will send a stool sample to be examined in a laboratory. Your doctor also may want to take a sample of your blood for testing. If you have some of the food that might have made you sick, ask your doctor if a sample should be tested for infectious organisms or a toxin. The sample can be cultured in a laboratory, which means it is placed on a special material that encourages organisms that may be in the sample to grow, so they can be identified.

Up to 80% of food poisoning is related to eating commercially prepared foods or institutional foods. In such cases, questioning others who have eaten the same foods may help to determine the cause.

Information about the length of time between eating the food and the beginning of symptoms can help in diagnosing the problem:

Less than six hours suggests that the infection was caused by a type of bacterium that creates a toxin in the food before it was eaten (such as staphylococcus)

Twelve hours or more suggests the infection was caused by a type of bacterium that makes a toxin after the food is eaten (such as certain types of E. coli), or a bacterium, virus or parasite that can damage the cells lining the intestine (such as salmonella)

Expected Duration
In general, food poisoning goes away in one to three days, although some types of food poisoning may last much longer.

Prevention
To prevent food poisoning, select safe foods. Take the following steps:

Examine foods carefully. Buy foods before their expiration date, make certain that cans of food are not dented or bulging, and make sure that jars of food are sealed tightly.

Be particularly cautious when buying shellfish, dairy products and eggs.

Buy foods only from reliable sources. Avoid street vendors and roadside markets.

Avoid foods that contain raw eggs, such as mayonnaise.

Do not eat mushrooms, including wild ones, unless sold by a reliable source.

Store foods properly.

Refrigerate or freeze perishables immediately.

Check your refrigerator and freezer periodically to ensure that they operate at proper temperatures (41° Fahrenheit, 0° Fahrenheit for the freezer).

Store items according to their labeled instructions.

Thaw food in the refrigerator. Leaving food to thaw at room temperature gives bacteria a chance to grow.

Store nonperishable items in a cool, dry place.

Prepare foods safely:

Keep utensils and cooking surfaces clean.

Always wash your hands before and after preparing food, and rinse fruits and vegetables thoroughly.

Use a cutting board that is smooth, hard and nonporous and clean it with soap and hot water before and after each use.

Each week, sterilize dishcloths and sponges in hot water and sanitize the sink and drain with a cleaning solution.

Make sure all food is cooked thoroughly and be particularly cautious with seafood and poultry.

Use a meat thermometer to make sure that food is cooked thoroughly.

Serve foods immediately after cooking.

Be aware that food served in restaurants or institutions may not have been stored at the proper temperature, and that food handlers may not have the best personal hygiene. When eating at a restaurant, order cautiously. Be wary of soft cheeses, raw seafood and anything that contains raw eggs.

Food irradiation is another effective means to prevent food poisoning. During irradiation, foods are exposed briefly to a radiant energy source, such as gamma rays or electron beams, within a shielded facility. Irradiation is not a substitute for properly manufacturing and handling food. The process, however, can kill harmful bacteria and greatly reduce potential hazards, especially when used to treat meat and dairy products. Irradiation is a controversial practice and is not well accepted in some areas of the world. Irradiated foods are not widely available in the United States.

Treatment
Because large amounts of fluids are lost through vomiting and diarrhea, treatment of food poisoning focuses on preventing dehydration. If you have food poisoning, you must drink fluids, even if you have trouble keeping them down.

Once you can tolerate fluids without vomiting, you can begin to add bland foods to your diet. If vomiting or diarrhea persists for more than 24 hours, a doctor may prescribe medications to suppress nausea, and may provide fluids intravenously. For some infectious causes of food poisoning, antibiotics may be recommended. People with very severe food poisoning may need to be admitted to a hospital.

When To Call A Professional
Call a doctor immediately if food poisoning is suspected in:

People with an impaired immune system

Pregnant women

Young children

Elderly people

If you are otherwise healthy, you should call a doctor if:

Vomiting and nausea last more than 24 hours

Vomiting and nausea are severe and abrupt and are accompanied by a feeling of extreme weakness

Any of the symptoms of food poisoning are accompanied by high fever

Diarrhea is severe or contains blood

Prognosis
For most people, food poisoning is an unpleasant experience that lasts for a day or two, then passes. In very young children, elderly people, people with compromised immune systems and pregnant women, it can be dangerous. Anyone in these risk groups should go to an emergency room immediately.

Additional Info
American College of Gastroenterology (ACG)

P.O. Box 3099

Arlington, VA 22302

http://www.acg.gi.org/

American Gastroenterological Association

4930 Del Ray Ave.

Bethesda, MD 20814

Phone: (301) 654-2055

Fax: (301) 654-5920

http://www.gastro.org/

Center for Food Safety & Applied Nutrition

U.S. Food and Drug Administration (FDA)

5100 Paint Branch Parkway

College Park, MD 20740-3835

Toll-Free: (800) 463-6332

http://vm.cfsan.fda.gov/

Food Safety and Inspection Service

United States Department of Agriculture

Maildrop 5268

5601 Sunnyside Ave.

Beltsville, MD 20705

Phone: (301) 504-9605

Fax: (202) 504-0203

E-Mail: fsis.webmaster@usda.gov

http://www.fsis.usda.gov/Food_Safety_Education/index.asp

U.S. Food and Drug Administration (FDA)

5600 Fishers Lane

Rockville, MD 20857

Toll-Free: (888) 463-6332

http://www.fda.gov/

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Post Options Post Options   Thanks (0) Thanks(0)   Quote lkay Quote  Post ReplyReply Direct Link To This Post Posted: November 02 2006 at 7:18am
Boocracker, your idea with the deer meat sounds very good. My son just got thru making jerky and it was the best he's ever done! I took some to the lady that cuts my hair (also cuts his) and she said to tell him that is what she wants for Christmas! lol
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: December 19 2006 at 1:24pm
Referring to an earlier topic re: canned butter, I processed 12 1/2 pints of butter on Sunday with my canner and they turned out perfect. I did it at 6 psi for 13 minutes and, after shaking for awhile, they looked just the same as the bunch I did before without the processing. Yay! I know ther is no botulism in this batch!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: December 21 2006 at 9:07pm
I really - REALLY - like the idea of canning.  But I'm a newbie, totally and completely.  Living in the city down the street from the grocery store, I tend to run up there and get whatever I need. However, that sort of defeats the purpose of "preparation", you know? LOL.
 
I have made jam before, but just with water baths (where you boil the jars until they seal).  I was wondering what "projects" and what equipment you all would suggest to a brand new to canning person? I know nothing about anything like this, so be gentle. ;)
 
Also any advice on food dryers?  I love making my own jerky, but it's a pain in the neck to hang it from the racks in the oven for 24-36 hours before it's ready...so I might be looking to get a dryer for that job instead.
 
Thanks in advance-
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Post Options Post Options   Thanks (0) Thanks(0)   Quote boocracker Quote  Post ReplyReply Direct Link To This Post Posted: December 21 2006 at 10:07pm
get yourself a pressure canner its a big cost up front but you can do so much more with it.i bought an american think with everything i have under 300 into it
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Post Options Post Options   Thanks (0) Thanks(0)   Quote roxy Quote  Post ReplyReply Direct Link To This Post Posted: December 22 2006 at 11:38pm
Ladyme, I have books on the subject of canning, the most currant one is the Balll Blue book of canning,and you can go to their web site. It will show you everything you need to know. I brought my book at wally world,5$, I think.the biggest cost is the jars and lids.I pick them up at yard sales and off season at the stores. but lately they haven't marked them down.I have a pressure canner , but have;t tryed it yet, too chicken. but I have it just in case, also a dehydrator. the dehydrator, my sister found used too much electric. I told her next summer we would try to do it the old fashion way , out side, useing mother nature, roxy
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: December 26 2006 at 5:15pm
mary,
 
i salute you. you and your knowledge will save lives.
 
thank you
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: December 26 2006 at 5:18pm
mary,
 
i have an 8 quart pressure cooker. it has a weight that causes it to reach 10 pounds of pressure. can i use this to can meat, or do i need more pressure?
 
thanks
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Post Options Post Options   Thanks (0) Thanks(0)   Quote boocracker Quote  Post ReplyReply Direct Link To This Post Posted: December 27 2006 at 12:35am
mine does 5 to 15psi i am at sea level tho.
in the mts you have to do higher pressure .
i alway use 10 to 12 psi and 90 minutes for meat
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: February 09 2007 at 12:38pm
Hi all you canners out there! we have an orange tree that is just loaded with fruit(one of the few that hasn't frozen in Calif.) and want to can the orange juice. Have any of you ever done that or heard of doing it? I will do it tomorrow. Since it is so acidic, I am going to be careful and follow the tomato juice recipe. Thanks!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: February 09 2007 at 6:13pm
I saw a way to can lemons in the ball blue book...I'll see if I can get you the directions tomarrow...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: February 09 2007 at 6:42pm
Foods among the easiest to preserve are those with naturally high levels of acid.  The main concern when preserving high-acid foods is to control molds, yeast and enzymes.  These spoilers are destroyed or inactivated at a temperature of 212 F which is easily reach when processing high acid foods using the boiling-water method.
 
In this section you will  find recipes for preparing fruits and tomatoes.  Because these recipes have the proper acid level, they are processed using the boiling-water canner.  Each recipe will indicate the correct jar size and processing time to use.
 
The boiling water processing times given for high-acid foods in the section are for processing at or below altitudes of 1,000 feet above sea level.  For higher altitude areas, adjustments in processing time must be made,.
 
Fruits Harvest only top quality fruit at its peak.
Canning a few jars of fruit, prepared whole, sliced as a sauce and juiced, makes them even more versatile for serving and cooking. 
Fruits may be packed in a sweetened syrup, water, their own juice  or in a flavored liqueur.  Yummy  Fruits may be canned in a combination of two or more fruits. 
 
 
 
 
I didn't find oranges but found grapefruit.
 
2 to 2  1/2 pounds grapefruit               sugar
    per quart                                          Water
 
Wash grapefruit; drain. Peel grapefruit, cutting deep enough to remove white pith.  Cut membrane away from pulp for each section;  lift out the pulp with out breaking the cell structure.  Discard seeds.  Make a light syrup; keep syrup hot.  Pack grapefruit into hot jars, leaving 1/2 inch head space.  Ladle hot syrup over grapefruit, leaving 1/2 inch head space.
Remove air bubbles.  Adjust two-piece caps.  Process pints and quarts 10 minutes in boiling-water canner.
 
Now I'm assuming you have some idea how to can...Boiling the jars and lids should be simmering and you know how to adjust the bans by screwing it onto the jar just until a point of resistance.
 
For the light syrup 2 1/4 cups sugar 5 1/4 cups water  .  This will give 7 cups of syrup..
 
I gave these direction from the book because I need the book to do any canning. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: February 10 2007 at 11:37am
Thanks sp much HappyCamper! I was wondering if it would be easier to just can the fruit. I will use the water-bath method as opposes to the pressure canning!
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Your welcome....Smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: February 12 2007 at 7:56pm
    Hello Everyone!

I am back after a long departure. I am also back to preparing for the pandemic, so have a few canning questions.

ILKAY!!! My hard drive crashed and I cannot find your address - if you still have mine, please write; life is back on track now, I apologize if I sounded like I ignored you...

I have begun canning again. There are a couple of things I would like to can, but have not seen recipes with them, so need opinions!

We have a recipe for holiday dressing that includes meat, and I am wondering if it can be pressure canned. Its more of a meal than a side dish.

Contains mostly sausage, potatoes and a smaller portion herb stuffing. I was thinking if I drain and rinse the sausage, mix it and let it sit awhile so that all the "swelling" occurs in the bread (potatoes are already boiled up). Then, size a chuck to slide into a wide mouth pint jar and add some turkey broth. Can for 90 minutes and 10 lbs. This stuffing is great fried up for breakfast. Hope it can be canned.




   
    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: February 12 2007 at 8:13pm
never mind...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: February 24 2007 at 6:23am

HELP - IS MY CANNER OK TO USE?


I just had someone challenge the use of my canner as being safe. I need some advice!

I purchased a 10 quart pressure cooker for canning and followed their canning instructions/recipes that came with it - because in no way did it contridict the Ball Blue Book. It uses a weighted guage, and works as expected.

Due to the size, I can only can 3 quarts jars at a time.

I was told, and shown a link to a cooperative extension that says the canner should be able to hold at leaset 4 quart jars to be correct.

I have been successful so far -- and eaten hamburger soup that was on the shelf for two weeks.

Should I be worried? Should I put this aside and buy another?

I appreciate all you input! Thank you.


    
    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hotair Quote  Post ReplyReply Direct Link To This Post Posted: March 04 2007 at 12:35pm
I don't think it matters how many quarts you have in the canner as long as you are precise with the time and the psi. I have eated soup that i have pressure canned with only 4 quarts (mine hold 7) and the soup was fine. Out of curiosity, where did you get this info.?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: March 19 2007 at 12:08am
Hello Hot Air,

I apologize for the delay. I had minor surgery on my foot and have been laid up. All is well now

When I was told this, the information I was pointed to was at the National Center for Home Food Preservation. Sure enough that was their statements, which were a reflection of the FDAs.

I wrote asking them to explain the issue more, since I seem to be having success. Sometimes these articles are old, or have a very specific concern.   

Their response is below, along with a link to a more detailed explanation of the issue found on their site.

But first, I should have been more clear with my question, I misled you.

THE ISSUE IS: I am processing food with a 10 quart electric pressure cooker. If I use quart jars, I can only fit 3 inside of it. I was told, and it turns out to be true, 2 things. (1) The FDA does not recognize that size as a canner. (2) My manual does not say canner, only pressure cooker; but it does give detailed instructions on canning all foods – none of which contradict the Ball Blue Book.

The reason USDA recommends that canner needs to hold 4 quart size jars to be considered a canner is because the time it takes to heat up, pressurize, and cool a canner is part of the total heat needed during processing.   If the "canner" gets too small, then it could heat up and cool down faster than expected and thereby result in an under processed food. When USDA processes were developed, standard size canners that hold a full canner load of 8-10 jars were used in the research. So in more recent times (1980s) a decision was made among a group of thermal processing (canning) experts that there needed to be a cutoff on canner size somewhere so this effect would not result in too much of a significant change from the research conditions. It could be that even a canner holding 4 quart jars reduces the value of the canning process more than would be desired. Until research data is collected with appropriate techniques and processes calculated for the smaller cookers (and apparently the canner you describe as a canner), we cannot tell you that our process times are adequate for the smaller appliances. I am not aware of anyone doing such research at this time.

http://www.uga.edu/nchfp/publications/nchfp/factsheets/pressurecookers.html

I have made a choice to remain comfortable with my pressure cooker. I must say before I explain my reasoning that I am not arguing for this, and welcome any comments from those who think I am crazy; and for those who are not sure what to think, remember that, like the canned quick breads,

The FDA does not recognize this method

I do not have gas available where I live. While researching canning last summer, I read where people have trouble with electric stoves. They must be constantly moving the canner because turning the temp up and down does not have an immediate reaction as with gas. This is what lead me to look for an electric canner. They seem to stop being electric after 10 quarts. Since I am prepping for two, maybe three, I saw no real problem with the size. I intend to continue purchasing canned veggies, etc. This is primarily for spaghetti sauce, soups, other favorites that we can enjoy.

IMHO, canning plenty of soup, with lots of broth will help if water becomes an issue

I keep thinking the pressure cooker can't be any less safe than trying to manipulate the temperature up and down during the whole process on an electric stove? The temp would surely fluctuate then.

When you read the link, it speaks of concerns of proper start up time, cool down time, etc. Being the pans are thinner and less water is used. It also made mention of this method becoming popular in the 1940s...And the information itself is dated in the 80s.

I read that the canner should vent for about 10 minutes before putting on the weight to be sure the air is out. With the electric cooker, you begin with the weight on. It takes 7-10 minutes of venting before it reaching the point of rocking 2-3 times a minute, this is when I begin timing it for 90 minutes. So it seems to be the start up time matches what i read about canners. Cool down take about a half hour, and they are still boiling when I remove the lid. This seems normal also. I leave them in the cooker to cool down for a while before removing them.

We have eaten spaghetti sauce, chili and hamburger soup that is a month old and it was fine.

It would be real hard to say goodbye to this method; but I will if I feel it is wrong.

The beauty of this cooker? You set the temp to 350, and let it heat until its rocking its heart out (usually before it reaches 250). Reduce the temp to 250 and after a couple of minutes it starts rocking the required 2-3 times a minute. It maintains it perfectly until I shut it off.


    
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