Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Low Temp Pasteurization Canning
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="chippie" data-source="post: 1252284" data-attributes="member: 5644"><p>When I do can pickles, I process in a boiling water bath.</p><p>I recently bought a new electric canner. It is awesome. I don't have to worry about an open flame and the kitchen stays cool. </p><p></p><p>This is low temperature pasteurization canning. </p><p><a href="http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html" target="_blank">http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html</a></p><p></p><p>The website <a href="http://nchfp.uga.edu/" target="_blank">http://nchfp.uga.edu/</a> - National Center for Home Food Preservation is a wealth of information. There is more to canning & pickling than just pouring boiling water in your jars, putting the lids on and waiting for them to seal. </p><p></p><p>Jams, Jellies, Pickles and more should be processed in a water bath canner and many vegetables should be processed in a pressure canner. Tomatoes are one. </p><p></p><p><a href="http://nchfp.uga.edu/how/can3_tomato.html" target="_blank">http://nchfp.uga.edu/how/can3_tomato.html</a></p><p></p><p>Here is the page about pickling.</p><p></p><p><a href="http://nchfp.uga.edu/how/can_06/prep_foods.html" target="_blank">http://nchfp.uga.edu/how/can_06/prep_foods.html</a></p></blockquote><p></p>
[QUOTE="chippie, post: 1252284, member: 5644"] When I do can pickles, I process in a boiling water bath. I recently bought a new electric canner. It is awesome. I don't have to worry about an open flame and the kitchen stays cool. This is low temperature pasteurization canning. [url]http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html[/url] The website [url]http://nchfp.uga.edu/[/url] - National Center for Home Food Preservation is a wealth of information. There is more to canning & pickling than just pouring boiling water in your jars, putting the lids on and waiting for them to seal. Jams, Jellies, Pickles and more should be processed in a water bath canner and many vegetables should be processed in a pressure canner. Tomatoes are one. [url]http://nchfp.uga.edu/how/can3_tomato.html[/url] Here is the page about pickling. [url]http://nchfp.uga.edu/how/can_06/prep_foods.html[/url] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Low Temp Pasteurization Canning
Top