Hey Dan L,

I am brand new to Pressure Canning. My first process, yesterday, produced
15 jars of Apricot chicken. I am brand new to vegie patching and trying to
get ready for economy crash. Trying to stock up on meat in the pantry, then
hopefully canning vegies one day. I'm from Australia so our seasons are
opposite. I have potatoes, silverbeet, leeks and cabbages growing in the
patch. A whole heap of heirloom seeds growing in the mini greenhouse
readying for spring. I think when the time comes for tomatoes, I will be
using lemon juice.

"Dan L." > wrote in message
...
> In article >,
> George Shirley > wrote:
>
>> Dan L. wrote:
>> > In article >,
>> > George Shirley > wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >>> In article >,
>> >>> Dan Musicant > wrote:
>> >>>
>> >>>> On Sun, 30 Aug 2009 11:59:00 -0700, Brian Mailman
>> >>>> >
>> >>>> wrote:
>> >>>>
>> >>>> :ljp other wrote:
>> >>>> :> I was waiting to see the response to Dan. I commend the
>> >>>> :> responders on their reasoned and measured replies. Dan's method
>> >>>> is
>> >>>> :> reasonably safe, it is unlikely that generations of canners
>> >>>> desired
>> >>>> :> to
>> >>>> :> kill their families.
>> >>>> :
>> >>>> :I didn't desire to fall down the stairs last week when I tripped
>> >>>> over a
>> >>>> :box that I had reasonably safely stowed to the side. If only I'd
>> >>>> put
>> >>>> :it
>> >>>> :away properly, as I'd been advised....
>> >>>> :
>> >>>> :B/
>> >>>>
>> >>>> I think it was Thoreau (tiny chance it was Emerson) that said that
>> >>>> he'd
>> >>>> NEVER received any advice in his life worth following.
>> >>>>
>> >>>> Dan
>> >>> If that's the case, it's unfortunate that he didn't think he could
>> >>> learn
>> >>> from others.
>> >>>
>> >>> A few years ago I attended a food preservation seminar sponsored by
>> >>> the
>> >>> U of MN food science folks, and remember something that Bill Schafer
>> >>> (the guy who oversaw the food preservation research going on at the U
>> >>> when the U was doing such research) said about options and the
>> >>> choices
>> >>> we make. He spoke of one's tolerance for risk; the outcomes of some
>> >>> methods present a higher risk for illness or death and some people
>> >>> choose to take that risk. Some methods present a higher risk of
>> >>> storage failure. It was clear that he favored a conservative
>> >>> approach
>> >>> designed to minimize the risk of food-borne illness while still
>> >>> maintaining reasonably high quality . I don't have much tolerance
>> >>> for
>> >>> those risks; there's too much at stake--I'm not willing to risk the
>> >>> health of friends and family who eat the canned goods I prepare.
>> >>>
>> >>> You've made it pretty clear that you're going to do it your way
>> >>> regardless of the comments and references posted here that encourage
>> >>> a
>> >>> more conservative approach. Many inexperienced people come here
>> >>> after
>> >>> deciding they want to preserve their harvest or after deciding that
>> >>> they
>> >>> want to preserve a homemade product for future enjoyment and are now
>> >>> ready to give it a go. The people who have participated here for a
>> >>> long time will always welcome new preservers and will always promote
>> >>> safety, first and foremost. That means that we will offer
>> >>> information
>> >>> we know to be in accordance with the latest research on the topic
>> >>> and,
>> >>> as you've experienced, we will challenge those who offer methods
>> >>> declared unsafe by those researchers.
>> >>>
>> >>> If you have special knowledge, you know that methods for commercial
>> >>> processing are not always the same as home preserving methods and
>> >>> because of that, some things available on the supermarket shelves
>> >>> just
>> >>> aren't practical to produce in a home kitchen. The inversion method
>> >>> of
>> >>> sealing jam jars is the method used for commercial production; but
>> >>> the
>> >>> equipment is different, the product requirements are specified, there
>> >>> are reporting requirements and the FDA regulates the approved
>> >>> processes.
>> >>> Home canning is ---- home canning, regulated by nothing but trust in
>> >>> your
>> >>> resources and some good judgment.
>> >>>
>> >> Well said Barb. I suspect some, as do I, suspect Dan is a troll.
>> >> Regardless of whether he is or not, I tend to not pay any attention to
>> >> his posts if he insists on taking the path to home preserving that he
>> >> is
>> >> following. The only response of mine he will see is the one that tells
>> >> newbies to disregard his advice and go to the UGA site for advice.
>> >
>> > Hmmm ... More than one Dan here ... Call me "Dan L"
>> >
>> > I am the original poster "Dan L". 27 new postings after this weekend
>> > I followed the "Complete Book of HOME PRESERVING" by ball to the
>> > letter.
>> > I used a pressure canner because the book (page 370) said a pressure
>> > canner would provide a higher-quality product for tomatoes. My mason
>> > jars boiled, lids simmered and I used canning salt and citric acid
>> > (fruit fresh).
>> >
>> > I admit, I have another reason for trying my hand at canning. I am
>> > canning for just me (one person). So I will be in the small batch
>> > thinking mode. I find in my old and decrepit age that I cannot eat
>> > wheat
>> > or gluten. I am not a celiac or have wheat allergies. So it must be
>> > gluten sensitivity. I feel so much better without wheat and almost all
>> > health problems have gone away. I guess, it is never to late to learn.
>> >
>> > Almost every mass produced food product seems to have wheat,rye or
>> > barley in it. The soups, beans and others use wheat as a thickener or
>> > binder. The canning recipes in most canning books does not use that
>> > miserable ingredient. My tomato sauce has just three ingredients;
>> > tomatoes, salt and citric acid.
>> >
>> > I have the land for a large garden and not much of a social life
>> > outside
>> > of work. So I am going to learn as much about organic gardening and
>> > cooking for good health. Hmmm ... add raising chickens and beekeeping
>> > to
>> > that list also ... in my old and decrepit age
>> >
>> > Enjoy Life ... Dan L
>> >
>>
>> I won't joust with you for the most decrepit old guy on this group Dan
>> L. I'll be 70 on the 23rd of this month and preserving the food we eat
>> has been with me since I was about 6 years old, during WWII. We had a
>> Victory garden in the backyard plus rabbits and chickens in cages too.
>> At age 10 we moved onto ten acres in the country and things really
>> revved up. DW and I bought our first pressure canner in about 1965 IIRC,
>> and have run through a lot of boiling water canners over the past forty
>> odd years. It gets in your blood and gets interesting once you dig into
>> the craft. The Ball book is pretty much the holy book of food preserving
>> for most people so it looks like you're doing good with it as opposed to
>> the OP who started this thread. Folks are always welcome on this group
>> and we're all interested in how you're doing and what you're doing with
>> the stuff you grow, preserve, or whatever.
>
> I started this thread - there are two Dan's here. Can be confusing.
>
> I am 52 years old and feel like I am 70 New to food preserving. I
> moved from the city to the country 10 years ago on twelve acres. A city
> mouse learning to be a country mouse. Life in the country is better.
>
> When NAFTA was pasted, I could see a future economic collapse and made
> incremental plans to get out of the city and move to the safety of the
> country side. I have read a very old book called "Five Acres and
> Independence" by M.G. Kains. An outdated book, still in print, still
> holds some truth about life. I got out of the city in plenty of time,
> before the housing collapse. If I waited longer, I would have been
> trapped in the city with a home half of its value or could not sell. The
> homes in country where I live has not dropped one dime in value. Land
> without a home is still skyrocketing. Now I am preparing for a currency
> collapse in the next few years.
>
> I have a vast personal library. Well over one thousand books covering
> many subjects. Subjects ranging from Science Fiction to Humor, Bibles(4
> versions read back to back) to Darwin's "Origin of Species", Laundry to
> Quantum Mechanics and now Food Preserving. Again - I have no social life.
> For companionship - I will take My books and the Dog any time
>
> Enjoy Life ... Dan L
>
> --
> Garden in Zone 5 South East Michigan.