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Another Canning Question #12616
08/10/2010 06:19 PM
08/10/2010 06:19 PM
Joined: Oct 2007
Posts: 694
NC
J
judyinnc Offline OP
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judyinnc  Offline OP
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NC
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?

Re: Another Canning Question [Re: judyinnc] #12617
08/10/2010 06:55 PM
08/10/2010 06:55 PM
Joined: Sep 2000
Posts: 6,150
Florida
annie Offline
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annie  Offline
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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! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Good luck.


Annie

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Re: Another Canning Question [Re: annie] #12618
08/10/2010 08:31 PM
08/10/2010 08:31 PM
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Posts: 694
NC
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judyinnc Offline OP
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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

Re: Another Canning Question [Re: judyinnc] #12619
08/11/2010 03:46 PM
08/11/2010 03:46 PM
Joined: Aug 2003
Posts: 179
Arizona
nibs Offline
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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
Re: Another Canning Question [Re: nibs] #12620
08/11/2010 04:51 PM
08/11/2010 04:51 PM
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Posts: 2,674
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LBI2SXM Offline
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Freezing low acid veggies is sooo much easier than using a pressure cooker.

Re: Another Canning Question [Re: LBI2SXM] #12621
08/11/2010 06:22 PM
08/11/2010 06:22 PM
Joined: Jul 2006
Posts: 13,451
Peaceful Eastern North Carolin...
GaKaye Offline
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GaKaye  Offline
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Peaceful Eastern North Carolin...
And I think frozen veggies taste much better than canned.

Re: Another Canning Question [Re: GaKaye] #12622
08/11/2010 09:38 PM
08/11/2010 09:38 PM
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LBI2SXM Offline
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LBI2SXM  Offline
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Absolutely!!

Re: Another Canning Question [Re: GaKaye] #12623
08/12/2010 06:41 AM
08/12/2010 06:41 AM
Joined: Oct 2007
Posts: 694
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judyinnc Offline OP
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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.

Re: Another Canning Question [Re: annie] #12624
08/14/2010 11:53 AM
08/14/2010 11:53 AM

A
Anonymous
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Anonymous
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A


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 <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> be found here http://ohioline.osu.edu/hyg-fact/5000/pdf/5344.pdf

Annie knows how to cook! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

How about sharing another award winning recipe with us? Please with a cherry on top... <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />


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