hangin'witthepeeps
Deeply Rooted
So I've been blasted before about our method of canning. I know that it's safe, we have canned our vegetables like this for years (38 or more) and none of us have died or had food poison.
I'm going to use snap beans for an example..
Normally we snap our green beans after picking. They go through 2 or 3 washes in the sink. We have a salt, vinegar and sugar ratio to a quart of water for each gallon of snapped beans. We cook them down in this solution until they are dark green (takes about 15 minutes). I take hot jars from the oven and fill with beans 1" from the top and then add liquid from the pot to cover the beans. I put a hot lid and ring on and screw down tight the ring and set on the table. Later you will hear the pop of the seal. To eat them we drain and wash the beans from the jar and using a little water just bring them to a boil. I like them that way and all my family does. I know they are too sweet and a little pickled but that's what I grew up eating.
So if I wanted to use the Tattler reusable lids, will I be able to use my method of canning and it still work? I have no idea. I believe the method we use is called hot packing.
Thanks, Melissa
P.S. I also can tomatoes similar, only we cook them down until they stop foaming and put them in the jar and use 1/2 tsp salt to a pint of tomatoes. Hot tomatoes, hot jar, and hot lids and they pop when sealed.
I'm going to use snap beans for an example..
Normally we snap our green beans after picking. They go through 2 or 3 washes in the sink. We have a salt, vinegar and sugar ratio to a quart of water for each gallon of snapped beans. We cook them down in this solution until they are dark green (takes about 15 minutes). I take hot jars from the oven and fill with beans 1" from the top and then add liquid from the pot to cover the beans. I put a hot lid and ring on and screw down tight the ring and set on the table. Later you will hear the pop of the seal. To eat them we drain and wash the beans from the jar and using a little water just bring them to a boil. I like them that way and all my family does. I know they are too sweet and a little pickled but that's what I grew up eating.
So if I wanted to use the Tattler reusable lids, will I be able to use my method of canning and it still work? I have no idea. I believe the method we use is called hot packing.
Thanks, Melissa
P.S. I also can tomatoes similar, only we cook them down until they stop foaming and put them in the jar and use 1/2 tsp salt to a pint of tomatoes. Hot tomatoes, hot jar, and hot lids and they pop when sealed.
The ol' county ag extension guys would give her up the river for that one--they are all by the book (the BBB!)
