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.
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.