Water Bath Canning
Question for you all.... I'm just starting to get the hang of canning and decided to keep it simple for now. So far, all I have canned are high acid foods such as pickles and just this weekend, pickled beets. At the moment, I am sticking to the water bath canner, I'm a bit intimidated by the pressure canner *chuckle*. Anyhow, here is my question.
After spending hours in the kitchen canning pickles last summer, I couldn't wait to crack open a jar (I eat them like candy). I opened the jar, heard the thrilling whoosh of the vacuum seal breaking, grabbed a pretty looking spear, popped it in my mouth and YUCK! Pure mush!!!! After analyzing what could have caused such a catastrophe, I realized it's most likely my method.
I think am letting my goods process to long in the waterbath canner but I don't know how to get around it. Basically, I let the water boil in the canner first and then add my filled jars once the water is boiling. Then it takes forever for the water to start boiling again. For example, when I canned my beets this weekend, the canned beets sat in the hot water bath for a total of 50 mins. This included waiting for the water to boil once again and allowing for the proper processing time called for in the recipe.
Hopefully somebody out there can give me a push in the right direction. My beets turned out pretty good actually but they were still a bit "mushier" than I remember them being as a youngster. Thanks a bunch! Cheers and happy gardening!