| |
Unsafe
canning methods
Don't risk it,
leave unsafe canning methods in the past.
“But my grandmother always did it this way”
Canning methods have come a long way since grandma's time. Yet, some
canning
methods are
still being used that are not considered safe anymore.
If
you are using home canning recipes handed down from your mother or
grandmother… be aware of the safety issues.
Now I can just hear some of you saying.... that the USDA is
just being overly cautious. I truly have considered that
issue. Maybe they are.... I decided for myself that my peace
of mind
is worth the small amount of effort to abide by the suggested
prodecures. You have to decide too.
Open
kettle canning
In open kettle canning, food is cooked,
packed into hot jars and sealed with no processing. Often inverted
on their tops to cool.
I know women who do this with their Jam
recipes and Jellies. They would probably roll thier eyes at
me. They have had no problems….yet.
I have been tempted to try this
method. After all they didn’t have any problems……..
However, every time
I think about it, I’m uneasy. I decided to take the extra step and
process using the suggested reccomendations. I LOVE peace of
mind.
Why take the chance? The added effort is minimal.
Oven
canning
Oven processing is another unsafe method. This
involves processing the filled jars in
the oven.
Ovens are not consistent enough to be sure they reach the
heat level needed to kill botulism.
Oven temperatures may vary.
The dry heat produced in ovens does not penetrate the jars
as quickly.
Heat circulation is not the same in an oven.
Other methods
How about processing your jars in a dishwasher….or adding aspirin to
your jars? Nope… NOT safe either.
Decision Time
You have to decide for yourself.
As for me - canning safety is family safety.
Make
it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
|
