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Monday, June 29, 2009

Hot Water Bath; Green beans

The title of this post is my 3rd most googled post on my private blog. The first is butchering a hog, and the 2nd is butchering a goat. I thought since so many people seem to be wanting this info, I would post it here as well, this is the original post;

Nothing quite like the taste of homegrown green beans. And using a hot water bath adds that exotic flavoring of botulism.

Pressure canning is the only safe way to can your meats, and vegetables. Using Boiling Water Canners for these foods puts you at risk for botulism and poisoning. Fruits are fine in the hot water bath.

But I don't have a Pressure Canner? I would suggest blanching and freezing then. { to freeze, blanch green beans in boiling water for five minutes, drain and pat dry. Lay them out in a single layer in your freezer, leave for at least an hour before placing them into a container}But if you must, if your mind has been made up and you are going to use your Hot Water Bath to can green beans, I will keep you in my thoughts. Hard boil your hot packed jars for at least 90 minutes. Even with this amount of time, Clostridium Botulinum bacteria can survive and grow in the sealed jars. If your jars are sealed properly, don't taste them before cooking its contents. Boil your food for 10 minutes, uncovered {do this even if there is no signs of spoilage}

I DO NOT RECOMMEND USING A BOILING WATER BATH on anything but your fruits {tomatoes are a fruit}

The Open Kettle method. Pouring your hot foods into a jar, putting on a lid and not proccessing any further is called the Open Kettle method. I realize that many of generations have survived doing it this way, but it really isn't that safe. Low acid foods canned in this manner have the same chances of growing Clostridium Botulinum as the hot water bath ones. Even your high acid foods might spoil because of poor vacuum sealing. Even when you have sterilized everything, there is still the chance of re-contamination. So don't do it.

I have never used a steam canner, but I hear that the USDA doesn't recommend them. And I don't know who on this planet uses their dishwasher to can.

You safest bet is purchasing a Pressure Canner. I know they are expensive, but they do end up paying for themselves. As I stated in the Urban Homesteading; City food preservation, check out your local paper, internet, freecycle, estate auctions and boonie garage sales for the canners. Remember to take them to your local extension office after your purchase to make sure everything is proper.


Anonymous said...

Great write up Phelan. Thanks for the info.

Kentucky Preppers Network

idahobob said...

Ya know, three years ago, the local (distance is relative here in the boondocks) paper, there was an ad for a All American pressure canner.
We called and then drove the seventy five miles to check it out.
It was a 930 model, about 20 years old, still had the original box and manual.
Needless to day, we took it home.
In the three years that we have had this wonderful tool, it has MORE than payed for itself, with all the vegetables and meat we have canned with it.
The only thing that I have had to replace on it was a pressure gauge.
Now, we really want another one, just not a new one. That way, while one is cooking away, we can be loading the other one.


Phelan said...

bob, we have two of each (bath and pressure) Makes things go a lot faster. Now all I need is an outside kitchen so I can stop sweating inside.

Julie said...

I got a nice pressure canner and a ton of cans off of craigslist a few months ago from a lady who wasn't canning anymore and I'm loving it. On Wednesday I got some extra green beans from a local grocer and canned them up. I <3 it!

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