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| I'm wondering about pickles and beets and several other vegies . Last nite I caned several jars of beets, I boiled them them as it said to do,and put them in cold water and slide the skins off,( some skins didn't come off) Then took a jar out of the big tub of hot water and filed each jar and returned to the boiling water. I did each jar one at a time,so they would be hot still when I added the now a bit cooler beets. I was wondering about the beets cooling, and if it would have negative results. So today when I found a recipe for pickeling cucumbers, It just says to mix the vinigar and water ,and boil it ,then take the cucs and fill each jar then pour the boiling water over them ,and place in the canner . Is this ok to put them intio the jars while they are still at room temperature? I'm new at this and other than these two vegies I have only made jam,and marmalade which goes into the jars hot. Is the heat from the boiling water in the caner enough to sterilize the cucs? It seems like it must be, but I notice the beets and cucs too, have lots of vinigar in the jars which would inhibit bacteria. I think I need caning 101.if there is such a site. |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Sat, Nov 9, 13 at 13:12
| For shelf storage, you need to can it. That means heating it. For refrigerator storage, you don't have to. Yes there is a 'canning 101', but I've heard that it's down til after the holidays. Can you get a Ball Blue Book, either buying or borrowing it? that will help you start out. Warning, preserving is addictive. |
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| In a way you are trying to compare apples to oranges. :) Yes there are 2 different ways of packing foods for canning. They are called hot pack and raw pack. Both require heat processing for shelf storage. But they are not interchangeable and each calls for different amounts of added acid and/or different processing times. Each method is specific to its recipe and the attached instructions. The best place to begin is NOT online as there is far too much inaccurate information out there for someone new to it to sort through. Instead begin with copy of the Ball Blue Book aka in Canada "Bernardin Guide to Home Preserving". Dave |
Here is a link that might be useful: Bernardin Canada
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| NCHFP online course isn't taking new registrations until after the holidays but check out the videos on Ball library - there are 3 "canning 101" videos about water bath canning and 1 on PCing green beans, I've only watched the green beans and they ran out of time (the chili one isn't available yet and I don't know how much help it will be when it does get added). There are also some videos on Ball's freshpreserving.com site, but don't go to Youtube, you never know what you're going to find there and it might not be a trusted source. Of course, even without the online course, there is a lot of good info on the NCHFP site - start with the General Information and the Using a Boling Water Canner on this page http://nchfp.uga.edu/how/can_home.html |
Here is a link that might be useful: Ball canning videos
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| It also depends on whether you are in the US or not. In Europe it is standard practice not to process high vinegar pickles and high sugar jams at all. Since you're in Canada you'll have to decide which side of the canning fence you want to be on ;-) For plain pickled beetroot (which I don't actually make as I don't much like them) I would do something like this. Note no mention of BWB or pressure processing at all: |
Here is a link that might be useful: Pickled beetroot
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| Thanks for all the advise. I found what I need at Bernardin's website |
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| Posted by floral_uk 8/9 (My Page) on Sun, Nov 10, 13 at 7:47 It also depends on whether you are in the US or not. In Europe it is standard practice not to process high vinegar pickles and high sugar jams at all. |
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