Comments on: Home Canning (Boiling Water Method)

By: Jalapeno Jelly… » iRiver Rat

Jalapeno Jelly… » iRiver Rat — Wed, 03 Mar 2010 21:17:09 +0000

[...] heat 7. If canning then add to jars that have been sterilized and are still warm 8. Can using the boiling water method Enjoy with crackers and beer (preferably a home-brew or finnegans) Tony Posted by Tony at [...]

By: cyndy

cyndy — Thu, 21 Jan 2010 18:07:30 +0000

I have been canning green beans with the boiling water bath method for a few years now and have had no problem. In fact I have never even used a pressure canner.

By: Andrea

Andrea — Thu, 17 Dec 2009 20:14:57 +0000

Hi Sheryl. I'm afraid I don't have any experience with canning meat, but I do know you need a pressure canner for the job. You can read about canning meats at the National Center for Home Food Preservation.

By: Sheryl Olmsted

Sheryl Olmsted — Thu, 17 Dec 2009 20:08:38 +0000

do you have a receipe for canning goat? We just got a couple and would like to butcher the wether and can/freeze the meat.

We found lots of eating receipes, but none on canning.

Thanks.

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 [...]