SAFE CANNING TECHNIQUES

Hosted by Ka Mo
Group active since Sun, Sep 06, 2015

The purpose of this group discuss safe canning techniques and bring awareness to many home canners of the dangers of not following USDA guidelines and safe canning procedures. Many recipes on this website promote unsafe techniques, particularly many I have seen with tomatoes and/or tomatoes and mixed veggies. Botulism can and does cause annual deaths from improperly canned items - - about 15% of all botulism cases in the US each year are food borne. Many modern tomatoes are NOT high enough in acid to can without added citric acid or bottled lemon juice. Many mixed vegetable recipes on this site call for no or low acid and hot water bath - NOT SAFE! I have had both positive and some very negative reaction from people who post recipes on this site when I have pointed out a flaw in their recipe (I get the the old "I have done it this way for years and am not dead yet" argument). Of course, millions of people use the "old recipes" with no ill effects but it only takes one time for a jar to have the ideal low-acid conditions to create poisonous botulism. I would like to have a forum to discuss this and other canning safety issues on this website.

Ka Mo
Sep 6, 2015

USDA approved canning techniques - update your recipes now

Check out the USDA canning regulations ( nchfp.uga.edu/how/can_home.html)
that promote safe home canning recipes and techniques - play it safe and do not use unproven recipes that are not high enough in acid to prevent botulism or are canned in non-approved ways such as steam and/or oven canning. Note the difference in water bath method for straight tomatoes with added acid and any tomato based sauces that do not have adequate acid and have other veggies such as onions, peppers and garlic added. They must be pressure cooked to be safe and free from potential risks. When making soups or sauces, do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents. If dried beans or peas are used, they must be fully rehydrated first. Be sure to check the USDA regularly for more updates as new home economic science comes to light. We don't eat raw eggs anymore, we know smoking is harmful and we don;t use lead paint on our dishes - let's be safe with our home canning procedures so we promote the art of canning and not cause food borne illnesses that detract from it.



nchfp.uga.edu/how/can_home.html

Ka Mo
Sep 6, 2015

Ohio Botulism outbreak from home canning - update you canning techniques and recipes!

Did you know about the recent outbreak of botulism in Ohio from home canned product? A serious reminder of how careful we need to be in our canning kitchens and how we need to follow the most modern, up to date, scientifically proven USDA guidelines for canning and NOT take the attitude of "if the recipe was good enough for Mom, it is good enough for me". Safe techniques are updated frequently as new information is gained from research and revised to reflect modern plant varieties which may not have the same acid levels as veggies of years past, such as tomatoes. Mom's recipe may have been the best, but you can be YOUR best by tweaking to make it safer.

Ka Mo
Sep 6, 2015

A dozen safe canning techniques for 2015

This quiz tests your knowledge of safe canning techniques, mostly about home canned tomatoes and tomato mixtures as we carry out our summer canning in 2015.