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Are these Recipes safe?
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Posted by kterlep 5 (My Page) on Fri, Apr 3, 09 at 13:54
| Looking at the recipes for veg stuff on page 38/40...I'm thinking no...1/4 cup olive oil per jar? they're also advocating oven canning?
Preserves and Canning: Enjoy Fresh Fruits and Vegetables Anytime
By Birgit Rademacker, Michael Brauner |
Here is a link that might be useful: see the book online
Follow-Up Postings:
RE: Are these Recipes safe?
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RE: Are these Recipes safe?
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- Posted by gran2 z5 INDIANA (My Page) on
Fri, Apr 3, 09 at 14:46
| yep Scares me that there are books on the shelves -- even libraries -- that advocate this stuff. You're wise the question. |
RE: Are these Recipes safe?
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The last time I checked out some canning/preserving books from the library, I pointed out two books with unsafe practices in them. I suggested that if they were returned to the shelf, they have a note in the front saying some recipes were not safe. I don't know what was done. I guess I should check back. Maybe write a letter to our local newspaper if the books are still there.
Donna |
RE: Are these Recipes safe?
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| No oils, fats, eggs, dairy or dense items like pumpkin puree are allowed in any home canning. Didn't I just typed this a day or two agao? |
RE: Are these Recipes safe?
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As you see, just because someone wrote a book and printed it doesn't mean they have and food preservation safety training. Stick with Ball blue book, any of the USDA/extension publications and you will be fine. Otherwise, you may wind up with a bunch of unsafe recipes and methods.
Glad you questioned this book. It would not be safe to follow. |
RE: Are these Recipes safe?
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| Donna, I bet the librarians would be receptive. I would talk to someone at reference or in collection management. The clerk who checks out the books might not be as interested (or able to approve it). You could give them the web address for NCHFP, and offer to write a draft of the note. Then make sure to write something that sounds unbiased and informational, like "The methods recommended in this book do not meet current food safety standards set by the USDA and the National Center for Home Food Preservation. For safe practices, please visit http://www.uga.edu/nchfp." Maybe also include the catalog number for the Ball Blue Book, and work with the library to help them find the current version? My mom works at our public library and I'm pretty sure the librarians there would be open to it. But there are also one or two front-end people with bad customer service skills who would be unreceptive. Melissa |
RE: Are these Recipes safe?
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Hard to believe these recipes are from a book published in 2005.
Jim in So. Calif. |
RE: Are these Recipes safe?
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| I didn't read the whole thing but I got the idea that those recipes are to be made and used...like stored for use. It does say put in jars but it doesn't give any time or kind of processing. and the amounts are small so I don't think they expect you to do more than make and use those recipes. |
RE: Are these Recipes safe?
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| That Summer Vegetables recipe says that it "Keeps for: 3 months". Shuddering...... |
RE: Are these Recipes safe?
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| I disagree with ruthieg. Some of the recipes are "good for a year". I believe that they are intended for on the shelf storage and not intended for immediate consumption. Many are sauces or specialty items. One does not normally sit down and eat 3 jars of these things at one time. Following is a sellers description of the contents of this book which I think are pretty clear (safety not an issue): You and your family can enjoy the traditional American flavors of canning and preserving right in your own kitchen! Discover how to easily make your own tasty, vitamin-rich jams, jellies and preserves. Learn the ABC's of food preservation, and enjoy sweet and savory tastes all year long. Recipes include favorites such as applesauce, red wine plums, and mustard vegetables. Includes over 70 beautiful color photographs, and 64 pages of easy-to-follow instructions. With helpful tips on spices and flavorings with vinegar, you'll find everything you need for canning and preserving success! |
RE: Are these Recipes safe?
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| At the local Farmer's Market where I live, there are a couple of ladies that set up a huge display of home canned goods. I am always curious to talk with fellow canners about their recipes and such. Some of the stuff they sell contains dairy products and oils. And other things aren't properly processed. When I asked them about their recipes, they only say they are "their own". When I ask if they've had their recipe reviewed and approved by the NCHFP or a county extension (and which one) they proudly say they do their canning in a certified commercial kitchen. When I ask specifically about their recipes being approved too, they continue to dodge the question. One lady had quarts of beautiful pickled veggies--the colors were bright and the veggies looked crisp and fresh. I found out she just cut them up, jarred and poured a hot vinegar and water solution on them and screwed the lids and rings. No BWB or processing of any kind. Because the lid sealed, she insisted they could be stored on the shelf for months. I've never bought from them--besides the canning practices being questionable, their prices are sky high! |
RE: Are these Recipes safe?
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| That way of canning is handed down from ancestors and is probably their way of thinking that they are safe. Today, there are still a lot of people who don't follow approved recipes and ingredients, simply because their relatives made these in past years. Using a certified kitchen usually only means that they provide the approved equipment, but if, or how its used is the big question. It may someday show up that a person who cans and sells their goods gets sued or worst, causes a death. We never know what happens if the poorly canned goods are coming from a person who thinks they can things in the proper manner. Years back, even a can of Campbells soup swelled up, and I was also getting several soda cans that had liquid inside, but no fizz. It can happen anytime. |
RE: Are these Recipes safe?
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| Is there other books out there other than the Balls Blue Book that one could get that would be safe as well? |
RE: Are these Recipes safe?
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| "So Easy to Preserve" is a good one written by U of Georgia Coop Extension Svc. Has the blessing of USDA. The NCHFP is online site for hundreds of recipes for all types of preserving. There is also a section with literature in .PDF format that you can print out to make your own booklets.
http://www.uga.edu/nchfp/publications/publications_usda.html I've made up my own book of recipes printed out from Harvest Forum postings and favorites copied from various canning books. Slipped each in a clear plastic sheet protector and snapped into a 3-ring binder, one day I will sort them into categories with divider tabs. As for the little old ladies that sell scary canned foods - I would contact the local Dept of Ag and/or local Health Department and report them. The government does not want people to die from home canned improperly prepared foods. Having a kitchen inspected for cleanliness does not grant them the right to sell - only that foods can be prepared there. They would also have to have taken a class and received certification as a controlling supervisor for preparation of Acidified Foods according to the Code of Federal Regulations Title 21. And on top of that, would have to register their "facility" with the government and present their registration of processes for approval before their acidified food could be sold. http://vm.cfsan.fda.gov/~comm/lacf-toc.html It is very involved and time consuming but so very necessary to protect the general population from being poisoned, besides being the law of which there are large financial penalties if violated. If you do not want to be a meany and report them, contact the farmers market manager and tell him/her about the US FDA regulations. If he/she ignores them and the FDA finds the sellers in violation, he/she will also be taken to task for allowing the canned goods to be sold and the whole market could be shut down. Just because you can can food does not give you the right to sell it. You can give it away but selling it is another matter entirely. Nancy |
RE: Are these Recipes safe?
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| There is also the Ball Complete Book of Home Preserving. It is 10x the size of the BBB and offers an extensive recipe extension. The newest BBB has also been expanded over previous editions. And tons of recipes here of course that a forum search will pull up. Dave |
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