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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Veggies/Regular Canning Question.
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Veggies/Regular Canning Question.
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Veggies/Regular Canning Question.
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Veggies/Regular Canning Question.
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Veggies/Regular Canning Question.
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Veggies/Regular Canning Question.
George Shirley wrote:
> The Joneses wrote: > > Derric wrote: > > > > > >>of this, "all" the spores would have become active and killed.) > > > > > > Yeah, but all the flavor, color, and crispness would be killed, too. Havta > > buy my veggies from the store until Santa brings me a pressure canner. > > Altho, freezing is the best IMO. Would be nice to move next door to George > > or someplace where there's enuf rain to grow veggies. > > Edrena > > > > > We lived on the West Coast of Saudi Arabia for five years, reminded me a > lot of El Paso. Thorn trees (similar to mesquite) growing in a wide > rocky desert but with the Red Sea on one side. We managed to grow a lot > of things there, just add plenty of water. Luckily there was grey water > available, treated waste water. We had orchids, frangipani trees, a Bo > tree, and lots of veggies. Put a straw hat on the Arabs and you would > swear you were in El Paso del Norte. > > I need to get out there and pick the purple beans, the squash, more > peppers, lettuce, and I believe some tomatoes are ripe now. Eat yer > heart out Edrena. Of course you would have to give up that dry air you > have if you had our rain. It's all a compromise. > > George Ha! Been eatin a few 'maters for a coupla weeks now. Not big mind you. Edrena saving the water for the beds. |
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Veggies/Regular Canning Question.
On Mon, 31 May 2004 20:41:55 -0500, Kacey Barriss
> wrote: Personally 20 minutes to pressure can vs 2-3 hours per batch of green beans is worth it. I put up over 100 pints of beans each season. I have even started pressure canning tomatoe sauce just for this reason. >This is a low acid product and would have to be pressure canned. I also >have read recipes for BWB a low acid recipe for 2 -3 hours - still >doesn't make it safe. Still doesn't kill the bacteria in low acid foods. > -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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