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Re: Another Canning Question
[Re: judyinnc]
#12619
08/11/2010 03:46 PM
08/11/2010 03:46 PM
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Joined: Aug 2003
Posts: 179 Arizona
nibs
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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.
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Re: Another Canning Question
[Re: GaKaye]
#12622
08/11/2010 09:38 PM
08/11/2010 09:38 PM
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Re: Another Canning Question
[Re: annie]
#12624
08/14/2010 11:53 AM
08/14/2010 11:53 AM
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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.htmhas 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.pdfAnnie 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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