Comments on: Home Canning (Boiling Water Method)

By: Andrea

Andrea — Mon, 14 Sep 2009 01:16:52 +0000

Hi Rose. Green beans do not have enough natural acid and therefore should only be canned with a pressure canner. Good luck! Reference: National Center for Home Food Preservation - Canning Vegetables and Vegetable Products

By: Rose M Coons

Rose M Coons — Mon, 14 Sep 2009 00:39:08 +0000

I’m trying to find out if canning green beans are safe to use a hot water bath

By: Ken

Ken — Thu, 10 Sep 2009 07:38:54 +0000

You have a very useful site. The information will benefit a lot of newbies for canning acid vegetables. Keep up the good work.

By: sara t

sara t — Sat, 22 Aug 2009 12:26:20 +0000

Ive canned tomatoes for years and many moons ago I stopped the “dip in hot water to remove skin” step. Just chop and put in jar and process. Ive found that the skins turn into teeny tiny curls during the processing and do not detract from any recipe. Saves hours of hot burned fingers, wet sloppy monkeying around in the kitchen. Literally cuts canning time in half and you need a microscope to see them in the jars and meals.

As for meat products, pressure canner only! Ive canned goat, beef tongue, pork tenderloin, hamburger and chicken. The chicken came out rubbery so never again for that but the rest is the finest flavored last for years quick meal makers. Be bold!

By: Preserving Summer: Homemade Tomato Sauce | Cafe Fernando - Food Blog

Preserving Summer: Homemade Tomato Sauce | Cafe Fernando - Food Blog — Tue, 30 Sep 2008 22:14:42 +0000

[...] you’d like to can the sauce, I suggest you take a look at Andrea’s detailed post on home canning – boiling water method. Alternatively, let the sauce cool and pack two-cup portions [...]

By: Tomatoes, it’s time folks | Kitchen Gadget Girl

Tomatoes, it’s time folks | Kitchen Gadget Girl — Wed, 17 Sep 2008 17:42:38 +0000

[...] (met her at BlogHer, and have really been enjoying her blog), Hedonia (another from BlogHer) and Andrea’s Recipes (yet another BlogHer contact). All have great instructions and loads of pictures if you want to [...]

By: Entrepinoy

Entrepinoy — Sun, 31 Aug 2008 08:28:01 +0000

Nice info. By the way, do you know why metal utensils shouldn’t be used in preparing jams?

By: Andrea

Andrea — Mon, 25 Aug 2008 22:03:11 +0000

Hi Debbie! No, meat and vegetables–anything that is not naturally high acid like fruits and tomatoes–must be canned in a pressure cooker. The boiling water method does not get hot enough to kill any of the nasty bacteria that lingers on fruits and vegetables. Follow the instructions here:

http://www.freshpreserving.com/pages/step_by_step_low_acid_foods/35.php

By: Debbie

Debbie — Mon, 25 Aug 2008 21:58:46 +0000

would the same steps for canning tomatoes be used for canning meat?….my mother-in-law and I canned meat that was wonderful but sadly she isn’t here to guide me thu the process…

By: an open cupboard » Blog Archive » home canning: tomato sauce

an open cupboard » Blog Archive » home canning: tomato sauce — Thu, 02 Nov 2006 06:29:16 +0000

[...] The National Center for Home Canning is a good resource. Andrea’s Recipe Box is another. (Such detailed instructions! You can tell she’s an instructional designer.) [...]