I have watched several YouTube videos and other forms that warn against hot bath canning. My grandparents and parents along with my wife's family has hot bath canned for years, has something changed? I want to try hot bath canning or pressure canning some green beans this year any suggestions would be helpful or any other warnings against hot bath canning and exclamation would be appreciated. I am leaning toward hot bath canning the old way.
My wife and I have canned for years and never used a pressure cooker. Always hot bathed. Never had any problems. Just make sure every thing is clean and you will be fine.
Pressure canning is usually preferred for foods low in acids and meats.
A well regulated militia, being necessary to the security of a free State, the right of the People to keep and bear arms *shall not be infringed*.
"The greatest danger to American freedom is a government that ignores the Constitution."
- Thomas Jefferson
"While the people have property, arms in their hands, and only a spark of noble spirit, the most corrupt Congress must be mad to form any project of tyranny."
- Rev. Nicholas Collin, Fayetteville Gazette (N.C.), October 12, 1789
For green beans, I prefer pressure canning. I am including a link to a really hand site, there is a bunch of straight up information provided here, take some time and work your way around the site.
http://nchfp.uga.edu/how/can4_vegetable.html
We use both processes....depends on what we are processing.....the secret is to start with clean and hot jars, lids, and rings....just remember what moms taught us as children that "cleanliness is next to Godliness" and you will be good to go!
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I have done both. Really prefer the pressure cooker.
We only use pressure canning it is safer.
Get the Ball book on canning.
Online PDF:Originally Posted by Geezer in NH
https://archive.lib.msu.edu/DMC/slik...llbrosgl10.pdf
Another one that might be handy for ya:
http://homesteadbasics.com/wp-conten...me-canning.pdf
Green beans if pickled using vinegar, I use a water bath process.
Green beans canned without pickling brine, I'd use pressure canner, because of the low acid content.
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I pressure can everything. But then, I have a big pressure canner and that's just the way I do it.
KE4GWE - - - - - - Colt 1860, it just feels right.
+1 on the Ball book-everything you need to know is in there.
For recipes esp. pickles see if you can find a book "The Farm Journal freezing and canning cookbook", New Revised edition, Edited by Nell B. Nichols and Kathryn Larson.
Lots of good old-time recipes in there --the 7-day pickling process is labor intensive but the product is well worth the effort.
Last edited by CHeatermk3; 07-04-2017 at 10:36 AM.
Same here. It's just safer all around. I recommend the books "Stocking Up" and "The Amish Canning Cookbook" along w/ the Ball book. I find the Ball book is lacking a good bit of information.
+1 on "Stocking Up" too.
The new Ball book has some revised pressures and times for pressure canning. We stick with the older guidelines for high-acid stuff like Tomato sauces...adding 5% vinegar as recommended.
The down side of the water bath method is that after all the work you can find you lose an entire batch--didn't seal, etc and then....it can be an almighty mess in the larder...
For a person who has never canned/put food by before, It's a process than needs to be understood(the science of it), just as is reloading ammunition.
Get the Ball book and the Stocking up one, and there's a publication the USDA puts out too. Be sure to read and understand the sections dealing with the equipment (canners, pressure cookers, lids, jars and rings). Follow the recipes and you're on your way to a rewarding enterprise--it's nice to open a jar of spaghetti sauce that YOU made and is not full of salt and other preservatives. A pint of venison home-canned is a quick and delicious meal especially over noodles or rice, in camp.
Last edited by CHeatermk3; 07-04-2017 at 12:48 PM.
Like said above, I would do beans in Pressure. That said, I do not do beans, because I only water bath. I really only put up fruit, so water bath is fine for me. It kind of seams like the pressure method over-cooks the softer fruits.
Nothing better for me than the look and taste of Nectarines in December. (Leave the skin on for a brilliant red juice)
Decades of steam juicing, water bath the high acid, pressure the low acid.
As said earlier, proper prep prevents putrid pints.
Happy canning!
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Clostridium botulinum is the reason for pressure cookers! This bacteria is a spore former that is resistant to higher heat levels than can be obtained in a water bath and the higher the elevation the lower the heat. This bacterium produces a neuro toxin that is fortunately destroyed by heat (that's why old timers cooked the green beans to death). The toxins can be cooked out of the food! This bacteria cannot grow in high acid or high salt media and these foods can be water bathed safely to prevent spoilage.
Pressure canners are nothing to be afraid of, just obtain some education.
Beans are far tastier blanched and vacuum bagged and frozen!
Good to know. We have, a couple of times canned them.
A well regulated militia, being necessary to the security of a free State, the right of the People to keep and bear arms *shall not be infringed*.
"The greatest danger to American freedom is a government that ignores the Constitution."
- Thomas Jefferson
"While the people have property, arms in their hands, and only a spark of noble spirit, the most corrupt Congress must be mad to form any project of tyranny."
- Rev. Nicholas Collin, Fayetteville Gazette (N.C.), October 12, 1789
They sure are. But I can them so they last a lot longer and I'm not dependent on a freezer.
If it is still available Putting Food By is also a good book. It covers a lot more than canning, though.
Wayne the Shrink
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