Comments on: How to Can: Hot Water Bath Method http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/ Life in Ordinary Splendor Sat, 21 Nov 2009 11:32:49 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Suzanne http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-51870 Suzanne Mon, 09 Nov 2009 20:20:08 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-51870 If low-acid foods are processed in a hot water bath, they will spoil and cause food poisoning such as botulism. Because of bacterial spores and toxins produced by low-acid foods, they have to be canned in a pressure canner, which allows for processing at a higher temperature than the boiling point. If low-acid foods are processed in a hot water bath, they will spoil and cause food poisoning such as botulism. Because of bacterial spores and toxins produced by low-acid foods, they have to be canned in a pressure canner, which allows for processing at a higher temperature than the boiling point.

]]> By: Bryanne http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-51868 Bryanne Mon, 09 Nov 2009 20:13:39 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-51868 Why do low-acid foods have to be processed in a pressure canner? What happens if they are processed in a hot water bath? Why do low-acid foods have to be processed in a pressure canner? What happens if they are processed in a hot water bath?

]]> By: Suzanne http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47295 Suzanne Thu, 10 Sep 2009 11:44:11 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47295 I'm going to do a post soon about using a pressure canner! Put that on your wish list, too! I’m going to do a post soon about using a pressure canner! Put that on your wish list, too!

]]> By: monica http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47294 monica Thu, 10 Sep 2009 11:31:14 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47294 :lol: Oh I get it. I don't have anybody to bounce my questions off to, except you guys. I have want one of those books--on my birthday wish list. :snoopy: Pretty soon, I'll have a pantry FULL of food like you and wvhomecanner. :lol: Oh I get it. I don’t have anybody to bounce my questions off to, except you guys. I have want one of those books–on my birthday wish list. :snoopy: Pretty soon, I’ll have a pantry FULL of food like you and wvhomecanner.

]]> By: Suzanne http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47285 Suzanne Thu, 10 Sep 2009 03:02:43 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47285 Chicken MUST be processed in a pressure canner! Always! You need to get the Ball Blue Book of Preserving so you will have the guidelines. A hot water bath is only for high-acid foods. Vegetables, meats, poultry, and seafood are low-acid. Combinations of these foods with high-acid foods in soups and stews doesn't change the overall classification as low-acid, so they must be canned in a pressure canner. Chicken MUST be processed in a pressure canner! Always! You need to get the Ball Blue Book of Preserving so you will have the guidelines. A hot water bath is only for high-acid foods. Vegetables, meats, poultry, and seafood are low-acid. Combinations of these foods with high-acid foods in soups and stews doesn’t change the overall classification as low-acid, so they must be canned in a pressure canner.

]]> By: monica http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47284 monica Thu, 10 Sep 2009 02:40:55 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-47284 Oh, but I AM a brave soul to ask about it again. . . The chicken soup disaster. . .The jars sealed, so I put them away in the pantry. Like 3 or 4 days later, the tops popped :cry: :hole: . I did the hot jars (brand new ones even, but through the dishwasher because they get hot and stay hotter longer than washing by hand), I heated the lids and the mouths were all wiped off. I don't get it. I do hate wasting food! Most of my carrots and all of the celery were in there! :hissyfit: Oh, but I AM a brave soul to ask about it again. . .

The chicken soup disaster. . .The jars sealed, so I put them away in the pantry. Like 3 or 4 days later, the tops popped :cry: :hole: . I did the hot jars (brand new ones even, but through the dishwasher because they get hot and stay hotter longer than washing by hand), I heated the lids and the mouths were all wiped off. I don’t get it. I do hate wasting food! Most of my carrots and all of the celery were in there! :hissyfit:

]]> By: Shiyiya http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-44974 Shiyiya Fri, 24 Jul 2009 21:37:28 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-44974 As she mentions, the lids pop and vacuum seal. Things keep better when they're properly sealed so bacteria and mold and other nasty things can't get in. As she mentions, the lids pop and vacuum seal. Things keep better when they’re properly sealed so bacteria and mold and other nasty things can’t get in.

]]> By: RDT http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-23866 RDT Wed, 02 Jul 2008 12:57:39 +0000 http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/#comment-23866 You boil the jam again in a water bath after you've made it? I've noticed this post-jar boiling on a couple of US websites, but never for jam before (usually for other preserves, eg peaches in brandy). It's not something you find in UK recipes for making jam, and I've never done it with mine. What is the purpose of doing it? You boil the jam again in a water bath after you’ve made it?

I’ve noticed this post-jar boiling on a couple of US websites, but never for jam before (usually for other preserves, eg peaches in brandy). It’s not something you find in UK recipes for making jam, and I’ve never done it with mine. What is the purpose of doing it?

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