ducks4you
Garden Master
- Joined
- Sep 4, 2009
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I got a pressure canner for Christmas, not used yet, but I've been hot water bath canning for over 15 years,now. I even tried canning pumpkin, but it started to go bad after 5 months. NOBODY got sick, nobody died.
What I have discovered is that it's a good idea to set the timer and let it go past. My eldest DD follows recipes TO THE LETTER. I don't want her canning with me.
Sometimes my jars haven't sealed right, sometimes I've put hot in cold and cold in hot and broken jars in the water. THAT's a big mess!
I even put my salsa in their jars last year, packed at room temperature, water at room temperature. Sealed Great, just that some of the water ended up in the jars.
Just opened one this morning from 2014. Tastes great, nothing else wrong with it.
Just apply common logic to your canning, keep trying, and if you open a jar and it just doesn't smell right...just don't eat it.
What I have discovered is that it's a good idea to set the timer and let it go past. My eldest DD follows recipes TO THE LETTER. I don't want her canning with me.
Sometimes my jars haven't sealed right, sometimes I've put hot in cold and cold in hot and broken jars in the water. THAT's a big mess!
I even put my salsa in their jars last year, packed at room temperature, water at room temperature. Sealed Great, just that some of the water ended up in the jars.
Just opened one this morning from 2014. Tastes great, nothing else wrong with it.Just apply common logic to your canning, keep trying, and if you open a jar and it just doesn't smell right...just don't eat it.
