I was reading about "Master Food Preservers." These folks are trained by university extension offices to be liaisons to the community on this subject (in a similar vein, I'm a "Master Well Owner.") The comment was made that--because of their certification--these folks will stick to the script in public; however, what they do in their own kitchens may be different.
I hope we can hot bath some fruit someday. So far never have tried it, Don sounds like you really got it going .
Botulism spores cannot "germinate" at low pH. That is why it is safe to water bath tomato sauce and pickles. The bacteria themselves are killed but the spores survive and cannot produce bacteria at low pH, so the spores are harmless. Old tomato varieties were universally quite acidic, but as we have bred for sweeter tastes the acidity is sometimes reduced. That is why lemon juice (commercial since it is tested for acid). Fresh lemon juice is recommended for most things but not usually for canning. this is the CDC recommendation: At altitudes below 1,000 feet, boil foods for 10 minutes. Add 1 minute for each additional 1,000 feet of elevation. Boiling temperatures kill the botulism bacteria and denature the toxin rendering it harmless. I would never eat anything I suspected to have botulism toxin, but if you know the rules, the whys-and-wherefores, and are a thinking individual, you can adapt your sauce and other recipes to canning. If you are in doubt, simply leave the meat out of the sauce and any low-acid, high protein vegetables like beans and add them at the time of serving. We often do that with things like spaghetti sauce since it is easier to waterbath the tomato sauce and brown the meat, sausage, or whatever to add at the time of use. This is not medical advice
I once read an article that said when a recipe calls for bottled lemon juice, it's because factories can produce a consistent pH and the recipe requires a given level of acidity. When you pick fruit off of a tree, you get what you get.
Think that’s why I like the lady’s YouTube’s that I posted a couple of pages back @Beth Gallagher she’s from Iowa and she’s a “old ways “ canner just like she was taught in the community she grew up in,..I must look up what a (Mennonite) is ….Im sure there are such groups in Australia but I’ve never heard of them ……….She mentions in just about every YouTube she is no longer a member of that group Im guessing it’s a huge group who live together / work together grow their own foods ..quite oblivious by what she mentions on the you tubes …..I like her way of canning she’s kinda if the jars are clean you don’t have to sterilise them … what I think it just a easy stress free way of canning and her jars of food seem to stay sealed for years so she’s doing something right She gets a bit of negative feedback due to letting her kids handle knives when chopping helping with preparation of veg / helping / learning / picking veg but hey….. I agree with HER …those kids will grow up knowing how to do all that instead of running to the shops for junk food . Shes got lots of kids ..and she’s giving them a good education in life of how to live on what you grow yourself Think she cans.the likes of beans ..I know she cans green beans but not sure about dried beans @John Brunner
I remember learning to buy 5% vinegar for canning instead of 3%. I hadn't even been aware that there was a difference in vinegar strength before I started canning. Anyway, just one more thing to consider.
I usually use white vinegar for pickles, but I suppose it doesn't matter. It just needs to be 5% acidity to be "safe."
I meant to add I watched her segment on canning green beans yesterday and she added zinc to keep them looking green think @Yvonne Smith mentioned about adding zinc to canned green beans
A friend who supplies me with pickled zucchini’s / with a little added carrot / onion and capsicum ( I love it on a dry biscuit topped with a slice of cheese and then the pickled veg) Anyway during lockdown we couldn’t get our regular vinegar so she was forced into using a “ cheap” home brand and the pickles she’s been making for 50+ years went moldy So based on her experience I simply don’t buy cheap vinegars… @John Brunner @Beth Gallagher Think I posted that pickle recipe for you some time ago John
Mennonites are a religious group, similar to the Amish, Kate. I found this online... "In Australia, there are Nationwide Fellowship Mennonite congregations in Deloraine, Tasmania and also in Canowindra, New South Wales (Lachlan Valley Mennonite Church). The Tasmanian congregation sponsor annual weekend meetings in February of each year."
This is a good thing to pay attention to. The minimum legal acidity level in most countries for vinegar is 4%. I see conflicting info on the web regarding vinegar in general. One site says most white vinegars are 5% and that 6% acidity is cleaning vinegar, while another site says white (and balsamic) vinegars are 6%-7% and cleaning vinegars start at 10%. Acidity levels go up to 30%, but that's for industrial use and weed killer (15% is also used as weed killer and for cooking when diluted.) link The white and cider vinegars I have on hand are both 5%.
Thank you Beth , thought there had to be some in Australia ….we will be passing / going through the Lachlan valley next year on our way to Queensland for 2 months for winter . all of May and June Wonder if they are still there cause some time back there was a huge flood in that area and many drowned as a result the “town” was moved to higher ground ( it was caused by a huge water storage dam bursting )
I use malt vinegar when I make tomato chutney ( my version ) it gives it a nice tang you just don’t get in purchased chutneys
I recently made myself cultured veggies and they were 3.5 when I put them in the fridge they are delicious even tho I’m not a fan of cabbage ..I added cabbage / carrot / capsicum / https://www.happyvalleyseeds.com.au...MI1720iPOligMVbatmAh1wNgmmEAQYASABEgL8BPD_BwE radish