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| I have been following several food blogs and chatting with alot of canners and I am SHOCKED at the things people do that just SCREAM unsafe !!!! Oven canning vegetables.....doubling and tripling recipes with all sorts of added ingredients.... SCARY !!! |
Follow-Up Postings:
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| I agree, but don't you know they will learn the hard way? We learn through our mistakes. Nothing like unsealed jars of rotting applesauce in the basement to get your attention. |
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| Agree. Some people think they can can just about anything. Some just don't know any better. But what is really scary to me are those who have enough experience to know better and still do the unsafe things but then also encourage others to do them. That is grossly irresponsible. Dave |
Here is a link that might be useful: Some people will try to can...
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- Posted by GeneTheNewGuy none (My Page) on Tue, Jul 31, 12 at 11:31
| You want to see bad canning? See YouTube. |
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| I always follow National Center for Home Preservation guidelines and approved canning practices. But the one thing I am guilty of is doubling or tripling recipes. For instance, I just made 19 half pints of peach jam. I tripled the recipe on the NCHP website. What's wrong with that? Otherwise, it would take me forever to process a half bushel of peaches. |
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| I tripled the recipe on the NCHP website. What's wrong with that? Otherwise, it would take me forever to process a half bushel of peaches. There is nothing wrong as in "unsafe" with doing that since it is a high acid fruit. With low-acid foods doubling or tripling can lead to all sorts of problems. But with jams it is just a quality issue as very often doubled jam/jelly recipes won't ever set and many folks end up with nothing but a tripled batch of syrup. That is why doubling or tripling jam and jelly recipes isn't recommended. You want to see bad canning? See YouTube. Amen to that! Its lack of quality control does a real dis-service to home canners. Dave |
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