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Home Brew Forums > Food and Beverage > Cooking & Pairing > Did my first Canning tonight!
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Old 10-17-2012, 03:13 AM   #11
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Yes if it is a low acid food.
Unlike beer canning can have things in it that can make you sick and even cause death (botulism).

Get a Ball or Kerr canning book, they have alot of information in them, and recipes too
I am aware of the risks, just not sure at which point something is considered "low acid". We can about 60 cases each year of tomato sauce, hot sauce, salsa and preserves so I am we'll familiar with the process, but I've never done anything outside of that.
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Old 10-17-2012, 03:15 AM   #12
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Question. What if I just stored these non-sealed jars in the fridge? I plan on consuming the pickled veggies within a month or so so I don't mind storing in the fridge and eating them sooner. I'm not canning to store...just canning to pickle and then eatASAP.
You would be fine then. Most bacteria need the temp to be between 40 and 140 for them to grow.
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Old 10-17-2012, 03:18 AM   #13
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You would be fine then. Most bacteria need the temp to be between 40 and 140 for them to grow.
Thanks! I am a Pickled cucumber / Okra addict! So, these really are just offsetting the regular grocery store purchase. Thanks for the info. I'll keep these in the fridge and crack them open within 4 weeks and eat them.
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Old 10-17-2012, 03:20 AM   #14
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I am aware of the risks, just not sure at which point something is considered "low acid". We can about 60 cases each year of tomato sauce, hot sauce, salsa and preserves so I am we'll familiar with the process, but I've never done anything outside of that.
I'm can't remember I want to say anything above 4 ph, but don't quote me.

We do tomatoes in water bath but green beans and corn go in the pressure cooker.
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Old 10-17-2012, 05:36 AM   #15
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I had a friend tell me today that he canned in the oven, at 250 degrees f for an hour. I've never heard of anyone doing that, and for some reason it doesn't seem like a good idea but I can describe or prove why. If it was a good plan everyone would be doing it, because you could pack the oven over doing a half dozen quarts at a time.

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Old 10-17-2012, 11:23 AM   #16
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I had a friend tell me today that he canned in the oven, at 250 degrees f for an hour. I've never heard of anyone doing that, and for some reason it doesn't seem like a good idea but I can describe or prove why. If it was a good plan everyone would be doing it, because you could pack the oven over doing a half dozen quarts at a time.
Does this friend have a special part for his car that he claims gets him 100 mpg, too?

Seriously, having had to sit through several awesome classes on commercial canning for our state licensed domestic kitchen, oven canning is not a good idea. How would you know if the oven temp was off or your jars weren't heated properly? In a water bath, it's boiling or it's not, end of story. Recipes will always tell you how long to boil the jars, how would you know how long to leave in the oven?
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Old 10-26-2012, 06:56 AM   #17
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I had a friend tell me today that he canned in the oven, at 250 degrees f for an hour. I've never heard of anyone doing that, and for some reason it doesn't seem like a good idea but I can describe or prove why. If it was a good plan everyone would be doing it, because you could pack the oven over doing a half dozen quarts at a time.
What exactly did he can? I have never heard of anyone canning in an oven. Making applebutter yes but not canning.
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Old 10-26-2012, 07:08 AM   #18
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What exactly did he can? I have never heard of anyone canning in an oven. Making applebutter yes but not canning.
It was salsa.
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Old 10-26-2012, 07:08 AM   #19
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Cool! Never ever even considered canning soup! Does it need to be pressure canned?
(delayed reaction) I have no fvcking clue. I don't think so......., but my wife does all that soup stuff, so I may be mud here..... She puts the soup in hot, boiling/simmering straight from the pot, closes and puts the jars in boiling water like you would with pickle jars. When they cool, they pop. After that, I get homemade soup in my lunches. If you wanna know details, PM me and I'll have her explain the details to me.
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