jar preserving absolutly everything ( in the water bath )

[merlin]

Ah, that would explain it, thanks juzzamum

[demi]

yeah the canning thing confused me at first too. its the same as putting it in jars.

[Broad Bean]

Canning is what the Americans call it, over here technically we should call it bottling. It is different to putting in jars though as the way in which you process things is different. I use normal jars for jams and jellies (these have low pH and high sugar) and chutneys and pickles (again low pH and contain sugar and vinegar) so these need no special treatment / processing so long as the jar is clean. I bottle (again in jars but higher quality ones with special lids) fruit and tomato sauces without any sugar. I then pasturise them so they will keep. In theory I could store vegetables in this way but I chose not to as they have a lower pH and therefore more risky. I have books which talk about doing meat in this way but it is very risky and I would not want to go there. The main thing I pasturise is tomato sauces which I make enough of to fill a freezer on their own and get used throughout the winter instead of tins of tomato / passata.

[merlin]

Yes, it sounds like we do the same thing. We freeze all the meat and bottle tomatoes etc. So pasturising, is that what we are doing in the hot water

[WiSHWiSH]

It's much safer to do ferments instead of canning. Simply use the jars that you already have for canning.
Fermentation also increases nutrients instead of degrading your food, it's wonderful!

To do this, you use salt (and whey, if you wish), not vinegar.
You can preserve vegetables, fruits, fish and meat like this. You can even make old fashioned ginger ale, milk drinks (kefir, for example)... and it's all delicious!


This person gives a good introduction:
http://www.westonaprice.org/beginner-vi ... sarah-pope

For those who would rather read than watch a video:
http://www.westonaprice.org/food-featur ... rmentation

The book Nourishing Traditions by Sally Fallon has plenty of recipes, however you could also look for videos online:
http://www.youtube.com/results?search_q ... -fermented

[Pumpkin&Piglet]

That sounds great - I'm going to look into it, thanks!

[demi]

unfortunatly i cant stand anything pickled or over salted.
which is why i like jarred 'normal' foods instead of pickled/salted.

in regards to the botullism, i believe it is safe to jar tomaotes in the water bath as they have high acidity, especially if you add lemon/orange juice to it. so anything in a tomato sauce is safe......maybe not meat though...... but people have been doing it here for generations like this and no one is concernred about botullism. as long as everything is steralized properly and stored in a cold place like a fridge or cold basement.
also,all the jarring is done here at the end of the season, in the autum when its getting cooler, and everything is stored over winter when its often sub zero temperatures outside, and everything is eaten within 6 months, before it gets too hot again.

[Maykal]

also,all the jarring is done here at the end of the season, in the autum when its getting cooler, and everything is stored over winter when its often sub zero temperatures outside, and everything is eaten within 6 months, before it gets too hot again.

Same here. Everything is done seasonally and with winter temperatures reaching -10-20C, jars stored in the cellar are more or less frozen. The whole point of canning the stuff is to give you a supply of certain vegetables over the winter when you can't grow them, using excess stock from the harvest, so they just do enough to last them till spring. Nothing is kept in jars during the hot summer.

Aside from the sterilization aspect of boiling the jars in the water bath, this step also forces any air out of the jar preventing any problems with contamination through oxidization. The vacuum in the headspace of the jar also helps keep a good seal on the lid - hence the advice not to risk eating something from a jar with one of those metal lids which doesn't 'pop' when you first open it (or opens too easily). Harder to tell how good the seal was with the jars with glass lids, I imagine.

[demi]

you get jars with glass lids? is that kilner jars?
everyone uses over sized jam jars here with the metal lids.

[Green Aura]

It's much safer to do ferments instead of canning. Simply use the jars that you already have for canning.
Fermentation also increases nutrients instead of degrading your food, it's wonderful!

To do this, you use salt (and whey, if you wish), not vinegar.
You can preserve vegetables, fruits, fish and meat like this. You can even make old fashioned ginger ale, milk drinks (kefir, for example)... and it's all delicious!


This person gives a good introduction:
http://www.westonaprice.org/beginner-vi ... sarah-pope

For those who would rather read than watch a video:
http://www.westonaprice.org/food-featur ... rmentation

The book Nourishing Traditions by Sally Fallon has plenty of recipes, however you could also look for videos online:
http://www.youtube.com/results?search_q ... -fermented

I agree wholeheartedly.And everything tastes amazing. In addition I'm losing weight eating Nourishing Traditions type meals! Woohoo

[Malamute Mitch]

Hi et al

Fairly recently acquired an "all american 941" for canning, as "off the grid" so electricity I generate is at a premium and can't run a freezer. Looked at lpg freezers but too expensive to run!

Did quite a lot of research before jumping in!

Most of which has been covered in this thread in one way or another.

I think the key factor to be clear on is how long and under what conditions the preserved food is going to be kept before consumption especially in the case of meat and definitely fish. The longer its kept the more risk, But unless fully sterilized there will always be a risk! Hence opting for a canner.

Have had a lot of fun experimenting and process is on going. Annoying thing is jars and lids very expensive compared with US. It was a well worth while investment and def would do it again. Takes out the "hit and miss". Def recommended!

[oldjerry]

If you can eke out a bit of electricity to keep a couple of us (well me actually!) up to speed with your successes\cockups etc it would be very much appreciated.If your using kilner type jars like they seem to use over the pond,they aren't that pricy round here(Shrops\Here\Worcs border)where are you?

[Malamute Mitch]

Hi "oldjerry" i'm in sunny west wales, just done a brief intro in intro section! just found it! Jars not massively expensive, between £2 and £6 depending on type size extra, using kilner screw tops and La Parfait clip tops at moment. Canner can take about 18 1 litre jars depending on type/shape. Replacement rubber seals and metal tops about £0.70, which should be replaced each time. (bearing in mind a whole tin including the baked beans retails about £0.30) Compare this in US with similar ball/mason jars at under £1 and £0.20 seals and tops. Just seems we are constantly ripped off over here! But canner really good so far and lots of fun.

[oldjerry]

Thanks for that,next time you're headed towards the Marches check out Harry Tuffins in Knighton or Kington(always confuse those two.)Cheapest place for tops\seals.
Any recipes for 'tinned' meats, fish,Toms beans other veg,(well anything really) gratefully recieved.

Oh,and if you hadn't realised already, Welcome to the forum!! Best Wishes.

[davidsdesire]

hello. I'm new so forgive me if I jump in...

what differentiates whether one should waterbath process a food or pressure can it is the acid content of the food itself. High acid food like tomatoes, pickles, fruits, jams- can be safely waterbathed.

Food with low acid levels--most vegetables, meats, stews--required pressure canning.

As for storage, it is my understanding that ALL jarred foods should be stored in a cool, temperature-consistent place like a basement or pantry. Not on the kitchen shelves altho it would look beautiful. :)