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judyinnc
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Joined: 10/03/07
Posts: 694
Loc: NC
Another Canning Question
      #1191131 - 08/10/10 06:19 PM (75.176.35.55)

I'm canning corn tonight in a water bath canner. Do you think I could use the same water for the first and second batches? Also, how long do you normally process:
corn
butter beans
peas?


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annie
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Joined: 09/25/00
Posts: 6150
Loc: Florida
Re: Another Canning Question [Re: judyinnc]
      #1191143 - 08/10/10 06:55 PM (71.226.86.33)

Judy, unless the rules have changed since I did a lot of canning none of those can be done using the water bath method, you have to use a pressure cooker. Only veggies with high acid contents (tomatoes) can be done in a water bath. I'm sure I'll be corrected if things have changed! Good luck.

--------------------
Annie



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judyinnc
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Joined: 10/03/07
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Re: Another Canning Question [Re: annie]
      #1191212 - 08/10/10 08:31 PM (75.176.35.55)

Annie, I've just gone back to the olden days method and water bath everything. My pressure canner and I don't seem to mesh well. I've been doing it that way for many years and haven't died from botulism yet. It's not the correct method but I like it better. Are you canning much? Thanks, Judy

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nibs
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Joined: 08/21/03
Posts: 171
Loc: Arizona
Re: Another Canning Question [Re: judyinnc]
      #1191522 - 08/11/10 03:46 PM (210.7.132.80)

I would not use a water bath for those vegetables. Anything that is low acid, which all of these are, should not be done in a water bath-they should be done in a pressure cooker, else there is a chance of botulism. Since I am afraid of pressure cookers, I solved the problem by freezing low acid veggies. But, for things that can be done in a water bath, I wouldn't see any reason not to reuse the water. As far as time-it's best to check either with a canning book or in the documents that come with the jars or lids to find out the recommended times for each type of vegetable or jam.

--------------------
nibs


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LBI2SXM
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Joined: 06/02/08
Posts: 2115
Re: Another Canning Question [Re: nibs]
      #1191540 - 08/11/10 04:51 PM (68.38.36.157)

Freezing low acid veggies is sooo much easier than using a pressure cooker.

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GaKaye
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Joined: 07/09/06
Posts: 11597
Loc: Peaceful Eastern North Carolin...
Re: Another Canning Question [Re: LBI2SXM]
      #1191576 - 08/11/10 06:22 PM (173.67.254.17)

And I think frozen veggies taste much better than canned.

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LBI2SXM
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Re: Another Canning Question [Re: GaKaye]
      #1191628 - 08/11/10 09:38 PM (68.38.36.157)

Absolutely!!

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judyinnc
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Joined: 10/03/07
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Re: Another Canning Question [Re: GaKaye]
      #1191683 - 08/12/10 06:41 AM (75.176.35.55)

For some reason, I like canned better. Plus I love seeing all those jars filled with yummy veggies. Things have a habit of getting lost in the bottom of my freezer also.

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Re: Another Canning Question [Re: annie]
      #1192385 - 08/14/10 11:53 AM (64.12.116.77)

You are right Annie, unless you pickle the corn (add vinegar and raise the acidity level) canners should always pressure cook low acid vegetables.

http://www.pickyourown.org/pickledcornrelish.htm
has an explanation of why and Ohio State University produces a canning fact sheet that can be found here http://ohioline.osu.edu/hyg-fact/5000/pdf/5344.pdf

Annie knows how to cook!

How about sharing another award winning recipe with us? Please with a cherry on top...


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