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 Unsafe canning methods 
Don't risk it,
leave unsafe canning methods in the past.

canning

  “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.  

 


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Make it your ambition to lead a quiet life and attend to your own business and work with your hands.... 1Thessalonians 4:11