tag:blogger.com,1999:blog-9027191706980748713.post7940923524339430881..comments2023-09-29T18:37:14.377+10:00Comments on Eight Acres: Canning controversy!Unknownnoreply@blogger.comBlogger19125tag:blogger.com,1999:blog-9027191706980748713.post-530989688715653692013-08-16T17:19:01.423+10:002013-08-16T17:19:01.423+10:00Touchy subject and one that a lot of Americans lik...Touchy subject and one that a lot of Americans like to get up on their soap box about. I'm all for safety and clean environments but I reuse old jars and don't bother water bathing high acid foods like jams & chutneys. There's such a low incidence of contamination, especially in Britain, that it doesn't make sense to really worry about it. Low acid foods are another matter though...<br /><br />Interestingly, Botulism types, levels and locations differ based on where you are in the world. The USA has quite high levels in the soil but in Europe you'll be more likely to find it lurking in aquatic environments such as river bed sediments. This is probably one of the reasons why old fashioned preserving still prevails here.Anonymoushttps://www.blogger.com/profile/03861108457109878599noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-56496982724851468902013-08-14T07:26:03.712+10:002013-08-14T07:26:03.712+10:00hi, thanks for explaining this, I always wondered ...hi, thanks for explaining this, I always wondered why babies shouldn't eat honey. In an adult the botulism can't grow because we have enough stomach acid, but a baby doesn't have an acid stomach until around 1 year old.Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-39433643890233457752013-08-14T07:24:55.156+10:002013-08-14T07:24:55.156+10:00Hi John and Jean, yes that's exactly what I me...Hi John and Jean, yes that's exactly what I meant, I'm glad we agree :)Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-64712252802391763162013-08-14T07:24:16.957+10:002013-08-14T07:24:16.957+10:00you do some excellent work with that bottling syst...you do some excellent work with that bottling system Jude, very impressive!Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-16285524361514488762013-08-14T07:23:29.407+10:002013-08-14T07:23:29.407+10:00thanks Kathryn! And thanks for sharing your metho...thanks Kathryn! And thanks for sharing your method.Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-40226438182247958192013-08-14T07:22:52.415+10:002013-08-14T07:22:52.415+10:00yes I was talking about reusing commercial jar lid...yes I was talking about reusing commercial jar lids, rather than proper "canning" lids. I think if the plastic seal looks ok and they seal (suck down when they are cool), then they are ok to use and its good to reuse rather than buy new all the time.Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-34826040002963288752013-08-14T07:20:51.376+10:002013-08-14T07:20:51.376+10:00oh that is disappointing Gill! No wonder they are...oh that is disappointing Gill! No wonder they are so expensiveAnonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-91530736081020726342013-08-14T07:20:10.271+10:002013-08-14T07:20:10.271+10:00yes it sounds like you did ok Tania, just make sur...yes it sounds like you did ok Tania, just make sure you boil the sauce for 10-20 minutes before you eat it and you should be fine (as far as I know!)Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-18354960346455960702013-08-13T10:49:25.229+10:002013-08-13T10:49:25.229+10:00She is talking about reusing jars and lids like pa...She is talking about reusing jars and lids like pace salsa jars and spagetti sauce jars. Those are not safe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-28060890289165308702013-08-11T10:58:54.427+10:002013-08-11T10:58:54.427+10:00On the question of botulism, I have been a 100 col...On the question of botulism, I have been a 100 colony beekeeper for 55 years. There is a remote possibility of botulism spores being present in honey. Thus it is always recommended that babies less than one year old should only be given pasteurized honey as their stomachs are not capable of dealing with any botulism spores that may be in the honey. After one year old and older children or adults, unpasteurized honey is OK to eat as the acid and digestive juices in the stomach are strong enough to digest any botulism spores. It is not necessarily the botulism spores that are the problem, but the toxin they give out if they are allowed to grow - either in preserved food or in the stomachs of babies. Unpasteurized honey has a lot more delicate aroma than heat treated pasteurized honey, though of course if you are using the honey for cooking it doesn't make any difference.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-36033124145086999722013-08-10T08:52:02.705+10:002013-08-10T08:52:02.705+10:00Well done research which encourages a rethink of o...Well done research which encourages a rethink of our methods. If I've understood correctly it doesn't mean we can't reuse jars and when reusing lids it's best to have the pop top lids to confirm a good seal. If the seal is not confirmed the lid can be replaced and the jar reprocessed. Sounds like the best of both worlds - food safety and a reasonable level of reuse. Keep up the good work Liz.JohnandJeanhttps://www.blogger.com/profile/06506275036086045557noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-21441345114316248792013-08-10T08:00:35.611+10:002013-08-10T08:00:35.611+10:00I use the water bath system; I have two good old F...I use the water bath system; I have two good old Fowlers Vacola bottling systems with multiple reusable bottles. I have made cakes and puddings that last for a year, tomato sauce and bottled fruit like peaches and apricots (all high acid).Anonymoushttps://www.blogger.com/profile/16182408012625352004noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-82529394958575461202013-08-10T05:02:17.187+10:002013-08-10T05:02:17.187+10:00I always love your posts... well researched. :-)
...I always love your posts... well researched. :-)<br /><br />I have not heard of the overflow method before.<br /><br />I primarily use water bath canning with canning jars and two-piece lids (rings and lids). I re-use the jars and rings but always use new lids because of the potential sealing issue with previously-used lids.<br /><br />With meat broths I use a pressure canner, but still the same sort of jars.<br /><br />We do re-use juice or jelly jars for Kombucha or temporary left-over food storage in the fridge.Kathryn Rayhttps://www.blogger.com/profile/12990925295124938262noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-27967635062416892452013-08-10T01:37:22.706+10:002013-08-10T01:37:22.706+10:00If you don't reuse, then what's the point ...If you don't reuse, then what's the point of canning in the 1st place? Jars and lids are expensive. And what do you do with the old jars and lids if you don't reuse them? Then you have to recycle. people have been reusing since they have been canning. i think we will be alright....Bootzeyhttps://www.blogger.com/profile/01664655090937726673noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-52369157500126817392013-08-09T10:59:00.897+10:002013-08-09T10:59:00.897+10:00I am into canning and researched jars a few years ...I am into canning and researched jars a few years ago and was surprised to find that all brands in the US except the recent imports from China are owned by one company Alltrista (since renamed Jarden). So all lids and jars are now a monopoly and they charge what price they want.Sunnybrook Farmhttps://www.blogger.com/profile/18135224259672444423noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-7937687773969721492013-08-09T08:52:01.130+10:002013-08-09T08:52:01.130+10:00Here in the US Ball and Kerr are the best known br...Here in the US Ball and Kerr are the best known brands. I bought 3 dozen jars the first year I canned, and added a dozen or two each summer until I had plenty. I still have and use those jars 40 years later. I think they've paid for themselves many times over!DPatty@inStitcheshttps://www.blogger.com/profile/18008067462064666901noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-71362325563441684412013-08-09T08:43:38.093+10:002013-08-09T08:43:38.093+10:00The acid in the tomatoes along with boiling it for...The acid in the tomatoes along with boiling it for 25 minutes will keep it safe. If you want to be really cautious then look for a pressure cooker that will hold your mason jars. Sunnybrook Farmhttps://www.blogger.com/profile/18135224259672444423noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-63749631401309211212013-08-09T08:27:49.592+10:002013-08-09T08:27:49.592+10:00Thank you for this sharing information. I made pa...Thank you for this sharing information. I made pasta sauce earlier this year, but I have been too scared to eat it after someone mentioned the same concerns to me. We did all the right things with the preparation and it looks fine. We water bathed them for extra security, but I still am worried. I guess if it doesn't develop mold,it is okay. And you mentioned that if it is heated it should be safe, that is good to know :)Taniahttps://www.blogger.com/profile/10176661940614462611noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-76993648345917456132013-08-09T07:21:30.104+10:002013-08-09T07:21:30.104+10:00Looks like you have a good handle on it. The only ...Looks like you have a good handle on it. The only lids that you can reuse are the Tattler brand. Botulism grows in a vacuum so having a bad seal should in theory just cause mold and spoilage and not botulism. The danger is that with botulism, there is a good seal and the vegetable looks good but was not heated hot enough to kill. I add vinegar to most things to put some acid in the jar, botulism doesn't like acid. A pressure caning is essential unless processing pickles or high acid fruit.Sunnybrook Farmhttps://www.blogger.com/profile/18135224259672444423noreply@blogger.com