Canning Pics, Feel free to post yours!

[thriftygranny]

Canner ordered and impatiently waiting!!!
First project will be antipasto, any recipes out their that you recommend?

[scouponer]

That is nasty. I bet it tastes like chicken!

[Randal Oulton]

Canner ordered and impatiently waiting!!!
First project will be antipasto, any recipes out their that you recommend?

Antipasto in a pressure canner? What's the recipe? Aren't most (all I've seen anyway, so far) water-bath?

[thriftygranny]

It is funny I just assumed that I could pressure can it but after reading it appears maybe I shouldn't. I use to can it in a water bath years ago and then started reading that it was unsafe with the tuna and the olives and mushrooms. i then started freezing it but the texture just isn't the same.
After much net surfing I did find this recipe but now I am second guessing myself on trying it.
http://www.tastebook.com/recipes/993430-Antipasto

[Randal Oulton]

It is funny I just assumed that I could pressure can it but after reading it appears maybe I shouldn't. I use to can it in a water bath years ago and then started reading that it was unsafe with the tuna and the olives and mushrooms. i then started freezing it but the texture just isn't the same.
After much net surfing I did find this recipe but now I am second guessing myself on trying it.
http://www.tastebook.com/recipes/993430-Antipasto

Over the years, I've seen people make that. Now, I see that Bernardin says it's not safe to put the fish in, and I'd believe them after some of the reading I've done over the past year. http://www.bernardin.ca/pages/recipe...51.php?pid=497 . Here's a Canadian Living recipe (all their canning recipes are tested for safety in Jarden labs), and they also say don't add any fish: http://www.canadianliving.com/food/v..._antipasto.php . There's another antipasto recipe in Ball / Bernardin Complete, page 224, main ingredients are tomato, bell pepper, carrots, celery, onion.

[thriftygranny]

Thank you, I did read the Canadian Living and Bernardin, I also read something about never canning anything with oil in it either. Rethinking this for sure!!

[Randal Oulton]

Thank you, I did read the Canadian Living and Bernardin, I also read something about never canning anything with oil in it either. Rethinking this for sure!!

Here's some info I collected from various reputable resources on canning with fat and oil, including exceptions to the rule: http://www.healthycanning.com/fat-an...-home-canning/ . Hope that helps.

[thriftygranny]

Wow you are so helpful!! Thanks going to read it now!!

[thriftygranny]

The Cooks Info site is impressive Randall, I 'm not going to get anything done today!!

[Purdee]

i don't do any canning but this subject is interesting. I store peeled garlic that i get in bulk in canola oil in glass jar. Is that safe? TIA

[Randal Oulton]

I store peeled garlic that i get in bulk in canola oil in glass jar. Is that safe? TIA

I pop mine in freezer baggies and freeze in the freezer door so I can grab in a hurry.

"Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America. By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils." -- Linda Harris, Food Safety/Microbiology Specialist, Department of Food Science and Technology, University of California, Davis. http://nchfp.uga.edu/publications/uc...vis_garlic.pdf


"Oil’s oxygen-free environment is perfect for growth of the bacteria. For this reason, herbs and vegetables in oil must be stored correctly to prevent botulism food poisoning.
Commercial garlic-in-oil mixtures are acidified to prevent bacterial growth. These products can be stored safely at room temperature. Unfortunately, acidification of homemade herb or vegetables-in-oil mixtures can’t be recommended until research is conducted. Instead, it’s essential to store these hazardous products in the refrigerator or freezer.
When raw or cooked vegetables or raw herbs are stored in oil, Clostridium botulinum bacteria can grow. These mixtures must be refrigerated to slow bacterial growth. A national research study (which included Oregon households) has shown, however, that home refrigerators are often not cold enough to safely store hazardous food such as vegetables and herbs in oil for long periods. Because harmful bacteria can grow faster at higher refrigerator temperatures, the length of refrigerated storage must be limited for safety. According to conclusions drawn in an analysis of handling procedures (Nummer et al., 2011), vegetables and herbs in oil mixtures should not be refrigerated longer than 4 days before using, discarding, or freezing. " OREGON STATE UNIVERSITY Extension Service: Food Safety & Preservation: Herbs and Vegetables in Oil. SP 50-701, Revised February 2015 http://extension.oregonstate.edu/fch...ablesinoil.pdf

[Purdee]

thank you for the info. I do completely submerge the garlic in oil and store the jar in the fridge right away. My mom would fry the chopped garlic and store it in a jar at room temp. but she does use it up fast. While i'd take a month to use a small jar (i re-use the tostitos or ruffle chip dip jars). I'll have to tell her to store it in the fridge.
i did not think about store garlic in the freezer

[scouponer]

Well finished canning brandied apples. Did not turn out as well as the pears ...maybe because I pressure canned them instead of water bath that I did for the pears. One jar is half full of what looks more like sauce and no liquid ( so I added more syrup and stuck in fridge...didn't think it was going to seal.) The first batch I think I took out of canner too soon as they came out full of liquid and now have lost some so some of the apples aren't covered and there is a lot of liquid in the bottom and the apples are at the top of the jar, plus some of them were leaking when they came out of the canner. So while I don't think a fail, I am not very happy with the results. Pulled out a jar of the pears and the are beautiful. Picture perfect! I also had a ton of syrup left so I filled one jar and canned it. Do you think that is safe? Not sure what I will do with it but it seemed a shame to waste it.

[Randal Oulton]

Well finished canning brandied apples. Did not turn out as well as the pears ...maybe because I pressure canned them instead of water bath that I did for the pears.

What recipe did you use, what processing pressure and time did they give for the apples. (I think I've mostly seen fruit done at just 5 lbs.) Apples can "blow" on you out of the jar in a pressure canner if you have the pressure too high -- I did it, what a mess inside the canner. For the syrup, I'd can it for same time as called for the apples.

[scouponer]

What recipe did you use, what processing pressure and time did they give for the apples. (I think I've mostly seen fruit done at just 5 lbs.) Apples can "blow" on you out of the jar in a pressure canner if you have the pressure too high -- I did it, what a mess inside the canner. For the syrup, I'd can it for same time as called for the apples.

I used the ball recipe but it didn't give info on pressure canning I went by the presto canner instructions for apples in syrup. The ball recipe is basically apple rings in syrup with the edition of brandy. I think the apples were too thinly cut and too tightly packed and would have been better water bath canned. I am sure they will taste good and as long as they aren't going to kill anyone then that is fine. Next year I think I will save apples for apple sauce and do the pears with brandy as they turned out great. I Didn't think the apples were very firm so I was worried that they wouldn't hold up, I think it would have been better as applesauce.