Comments on: Home Canning (Boiling Water Method)

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.) [...]

By: Andrea

Andrea — Wed, 04 Oct 2006 21:58:27 +0000

Hi S: Your recipe sounds tasty! Thanks for the link.

By: skrockodile

skrockodile — Wed, 04 Oct 2006 20:38:53 +0000

Thought you’d be interested to know I just linked to you from my most recent post (Apricot Jam).
-S.
http://cookbookcatchall.blogspot.com/2006/10/apricot-jam.html

By: Andrea

Andrea — Thu, 14 Sep 2006 23:33:43 +0000

Hi Debbie: I’m not an expert with low-acid canning, but I’ve never heard of a requirement for boiling canned string beans before eating them. According to my mom, the family’s low-acid canning expert, the beans are cooked before you can them, so boiling should not be necessary. All you have to do is warm them up. Now if concerns about harmful bacteria prompt you to consider boiling them, I say just throw out any batch that has developed a foam inside the can or if the lid unseals or swells. Botulism just isn’t worth it.

Hi S: I’ve posted my favorite recipe for sweet red pepper jelly, but that’s it so far.

By: skrockodile

skrockodile — Thu, 07 Sep 2006 03:34:32 +0000

I just took a 3-hour course on canning at the Institute of Culinary education because I have always been intrigued by canning but afraid of killing someone in the process! It’s a little daunting but very fun once you understand what the to dos and not to dos are. What you’ve written is a great summary. Do you have any favorite recipes to share?

-S.
http://www.cookbookcatchall.blogspot.com