Hi Folks,

Jarden is doing a live broadcast on July 15th / 16th on Canning Myths and I thought all you foodies who have an interest might want to know about it.

http://ball.yourbrandlive.com/c/canningmyths/

If you sign up for their newsletter, you get notices on canning supplies and these kinds of live 'lectures'.

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  • Myths?

    Interesting. That's one thing not to mess with. We have a book by ball on how to can. I call it the "big book of don't". Curious what myths there are and how one tests these.
    • Brian, always good to check in on current recommendations.  I know life-long canners who still do somethings the old fashioned way and are fine but for anyone needing best information this would be a lecture to see.

      One of the 'that was then' 'this is now' issues is water-bath canning vs. pressure canning of tomatoes.  Seems they modified the criteria to PC over the move away from high-acid heirloom tomatoes to low-acid hybrids, and the always prevalent fear of botulism.

    • Wow. Crazy that our food supply can change enough to warrant a change in food storage. How does one determine appropriate acid levels for WB vs PC?

      I also read an interesting article recently about canning using an oven. That struck me as suicidal but it's really quite interesting how canning works. Thanks for the heads up.
    • I have some pH paper that goes down to 3.0.  Water bath can happen at less than 4.6 pH.  I always test my food prior to deciding how I will process it.  I like the pH to be 4 or less to water bath it.  I would rather err on the safe side so if the pH is above 4 I will pressure can it.  Looking forward to seeing what Jarden has to say.  Thanks for posting the link.

    • Green Shoes, that is a great idea.  Never thought of it.  I want very much to can my favorite tomato sauce recipe but most information indicates it needs to be PC because there is butter/oil in it.  Now I know how to check.  Thank you so much for the tip.

      That also answers Brian's question.

      Is the pH paper the kind at pool stores?

    • No, unfortunately those strips do not go low enough.  I bought mine from Teraganix, the Bokashi people.  You might be able to find it elsewhere but I could not when I bought mine.  You have to be careful to notice that it measures from at least 5 to 3 pH.  I just put a little of the item in a bowl and dip the strip in. 

    • Hi Green Shoes, I thought I would let you know I found some pH strips that go from 1-14 at Home Grown Hydroponics in Tempe.

    • Thanks Catherine, good to know.  I bought mine before there was a hydro store on every corner.  Makes sense that they would have strips.

    • You are welcome - I'm going to try them out on my tomato sauce and see if I can get away with Water Bathing instead of pressure canning :-)

    • Thank you for the info, Green Shoes, will get some soon to have on hand.

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