Unconventional canners? We need a list of times and produce sucessful

[dipence71]

I want the scoop on how all you unconventional canners water bath veggies meats ect.

We need a list of items ad times you have used successfully

We KNOW this is not UDSA recommended and take our chances with no one to blame

I do my corn for 90 minutes waterbath. I hate the pressure canner because it turns brown and bust jars ggrrrrr....

 

[Whitewater]

Who is "we"? Is this going on a website somewhere? Inquiring minds want to know!


Whitewater

 

[dipence71]

"WE" as in the new to unconventional cannery LOL

I want tried and true canning methods from the experts on unconventional
canning.

I am getting ready to do carrots and wanted to see if anyone has done it with success.

Inquiring minds want to know hehehehe

 

[vfem]

I haven't canned any veggies other then pickles.

I do jams and fruits all the time... but I not worry with all those sugars.

I do can salsa but I follow a Ball Recipe. :/

 

[hoodat]

Water bathing anything other than tomatos, pickles and jams/jellies is flirting with a trip to the emergency room. I don't recommend it.

 

[beavis]

You can't see, smell or taste Clostridium botulinum.

Not worth the risk.

Canning is a science not an art.

 

[Kim_NC]

I'm with Hoodat and Beavis on this. It's not worth the risk. However, over on SS there's a long thread going on unconventional canning. Here's a link:

http://www.sufficientself.com/forum/viewtopic.php?id=3964 - note I haven't participated. Again, it's too risky for me. I also disagee with all the discussion about pressure canners not being safe on that thread. But there's no need in me posting and 'picking a fight'.

Anyway thought I'd share the link since you asked.

 

[dipence71]

My biggest issue is time and expense, I cannot afford 2 pressure canners and while it is cooling down I loose precious time getting stuff done. then it takes 4ever to heat it back up to the right temp, blah blah. had i pressure canned yesterday I would not have gotten 1/2 of my stuff done. as is I did 13 quarts corn and 6 qt carrots and lost 3 jars. so really would have been 22qt but would have taken 2 days pressure canning it. and i get up today and no power so i would have lost all my hard work prepping.

Last yr I froze 6- 10lb+ bags of corn because it would have taken forever pressure canning and I ended up loosing it all (yes 60+lbs) due to power outages. so this yr decided to take my chances with waterbath and if i loose a few jars, I still comes out ahead of last yr.

I don't want to start a debate on how it should be done according to USDA, just wanted other unconventional's to share their experiences.

I know the pressure canning method and have all the times pounds ect ect. But just wondering about those other methods out there.

just like wearing or not wearing a helmet on a motorcycle, unless it is the law in your state, then it is a CHOICE.

 

[dipence71]

I'm with Hoodat and Beavis on this. It's not worth the risk. However, over on SS there's a long thread going on unconventional canning. Here's a link:

http://www.sufficientself.com/forum/viewtopic.php?id=3964 - note I haven't participated. Again, it's too risky for me. I also disagee with all the discussion about pressure canners not being safe on that thread. But there's no need in me posting and 'picking a fight'.

Anyway thought I'd share the link since you asked.

Exactly no need picking a fight. People are going to do things their own way no matter what so, you can choose to participate and comment or choose to not participate/ not agree with the methods and move along.

I appreciate all the "warning" on it being dangerous but I already know that it is somewhat risky. Just like driving a car, motorcycle, ect, you have to decide what is an acceptable risk for you. You cannot no matter how much you try you cannot MAKE another person do things your way so no need to argue about it.

 

[ducks4you]

Successful canning (hot water bath):
1) tomatoes
2) applesauce
3) apple pie filling
4) pickles
5) pickle relish
6) peaches
7) pears
8) Hubbard Squash
9) jellies
10) Hot Peppers, sliced up

I ALWAYS leave mine boiling longer than suggested, and I check the seals on my lids.

UNsuccessful canning:
1) pumpkin (sometimes yes, for about one year, sometimes, no)
2) Sweet peppers, whole--they swelled the lids!