canning-msg – 11/5/06
Use of canning in the SCA. Directions. Canning is a modern food process unknown within period. However, is a method that allows the same transport of food items to SCA events.
NOTE: See also the files: drying-foods-msg, food-storage-msg, campfood-msg, fruits-msg, vegetables-msg, pickled-foods-msg, potted-foods-msg.
************************************************************************
NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
************************************************************************
Date: Wed, 30 Jul 1997 08:26:40 -0500
From: L Herr-Gelatt and J R Gelatt <liontamr at ptd.net>
Subject: SC - Re: sca-cooks V1 #216
>From: rebecca tants <becca at servtech.com>
>Subject: Re: SC - Re: Pears
>
>> Anyhow, many many years ago, I made this recipe and canned the pears for a
>> camping event. Even though the event was sparsely attended, I ran out of
>
>Ok - pardon my ignorance here, but how did you can them? the whole "put
>them in ball jars and immerse in boiling water thing? or some other method?
>(mom served frozen dinners a lot and while my cooking is significantly
>better, i've made one marmalade so far and that's it for non-frozen preserved
>food)
> Raudh
Bell jars, seals (lids), hot water bath. You sterilize the jars and
lids/rings by boiling them. Turn 'em upside down to drain on a sterile
towel. One by one use a well padded mitt or tongs to turn up the jars, fill,
wipe the rim clean, put on a lid and ring, and put back in the water. Leave
as little air as possible.Do not completely tighten the rings. You want a
loose but leak-free seal.
Boil them for about 10 minutes. Then remove from the bath.Tighten the rings.
Turn upside down for a few minutes to destroy any bacteria that might have
adhered to the lids. Turn right side up, and let cool. You've been
successful if the lids "pop" inwards, making a vacuum seal.
Handle these puppies with special tools or have a series of thick oven
mitts, since the mitts are useless when wet.
Aoife
Date: 30 Jul 1997 08:57:01 -0700
From: "Marisa Herzog" <marisa_herzog at macmail.ucsc.edu>
Subject: SC - canning
<snip>
Bell jars, seals (lids), hot water bath. You sterilize the jars and
<snip>
mitts, since the mitts are useless when wet.
<snip>
In doing canning of jams with my mother- somewhere along the line she stopped
messing with the boiling water... if you have two people and a bunch of oven
mits/pot holders, and what you are canning is going in near boiling hot, the
first person fills the jars and the second person quickly (and carefully) puts
the lids on and flips the jars upside down. About 10 minutes later flip them
back right side up and the seal has been made. It of course won't work if
what you are putting into the cans is not in the molten lava state of
jams/jellies/sauces- but works quite well if you are. Lay out a towel to work
on- that way drips can just be thrown in the wash, and your table has some
insullation, and it does take a little agility!
- -brid
Date: Wed, 30 Jul 1997 11:07:15 -0500
From: mfgunter at tddeng00.fnts.com (Michael F. Gunter)
Subject: Re: SC - canning
> In doing canning of jams with my mother.
> It of course won't work if
> what you are putting into the cans is not in the molten lava state of
> jams/jellies/sauces- but works quite well if you are.
> -brid
I've been interested in canning for a long time but I've never had anyone show
me how. One question, when I've gotten homemade jams from friends the jams
have a wax seal under the lid. Is this step necessary?
I would love to can stuff for later in the year or for feasts in the future,
I've just been chicken to try.
Yers,
Gunthar
Date: Wed, 30 Jul 1997 12:15:33 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - canning
Marisa Herzog wrote:
> In doing canning of jams with my mother- somewhere along the line she stopped
> messing with the boiling water... if you have two people and a bunch of oven
> mits/pot holders, and what you are canning is going in near boiling hot, the
> first person fills the jars and the second person quickly (and carefully) puts
> the lids on and flips the jars upside down. About 10 minutes later flip them
> back right side up and the seal has been made. It of course won't work if
> what you are putting into the cans is not in the molten lava state of
> jams/jellies/sauces- but works quite well if you are. Lay out a towel to work
> on- that way drips can just be thrown in the wash, and your table has some
> insullation, and it does take a little agility!
> -brid
I'm inclined to agree, in theory. This is probably one of those
techniques that will work 99.99999% of the time, but then fail miserably
.00000001 (please forgive if I include the wrong number of zeroes)
percent of the time. Since there are people who can things like beef
stew, and failure could mean fatalities under those circumstances, if I
were only going to teach or recommend one method, I'd recommend the
textbook method Lady Aoife employs. On the other hand, it's probably
harmless for marmalade, which is why I usually do it myself that way. I
just felt a distinction needed to be made...
Adamantius
Date: Wed, 30 Jul 1997 12:36:59 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - canning
Michael F. Gunter wrote:
> I've been interested in canning for a long time but I've never had anyone show
> me how. One question, when I've gotten homemade jams from friends the jams
> have a wax seal under the lid. Is this step necessary?
The wax seal seems to be a traditional way of sealing and expelling the
air before the use of vacuum-sealed (Ball, etc.) jars came into
widespread use. It might be a case of someone forgetting why it is there
and assuming it was still essential. Or, I could be talking through my
hat, which sometimes happens too.
> I would love to can stuff for later in the year or for feasts in the future,
> I've just been chicken to try.
There are plenty of books devoted to the entire spectrum of food
preservation, and, for the generalist, there's always "The Joy of
Cooking", although I understand the newest edition is going to be a
pretty, like, Wild and Crazy 90's cookbook, so the section may suffer
from Irrelevance. The books I'm thinking of are Jocasta Inness' "The
Country Kitchen", and there's one called "Putting Food By", whose author
I forget.
And don't forget the Usenet Newsgroup rec.food.preserving as a resource
for specific questions that might not be addressed by other books. Being
in the pursuit of keeping food from poisoning you, the folks there are
generally a responsible and well-informed.
For what it's worth, and I mention this mostly as a curiosity, it is
illegal in New York City, my home town, to sell home-canned food in
restaurants. So, while the chef in a NYC restaurant may make all manner
of preserves, pickles, and chutneys, they cannot be canned prior to sale
in a restaurant, either in or out of the canning jar. I realize that
other municipalities, counties, or whatever, may have health codes that
differ, but I thought it might have legal ramifications worth looking
into locally. I hope this doesn't create another thread like the one
about alcohol...
Tentatively,
Adamantius
Date: Wed, 30 Jul 1997 12:51:37 -0400 (EDT)
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Subject: Re: SC - canning
The wax seal seems to be a traditional way of sealing and expelling the
air before the use of vacuum-sealed (Ball, etc.) jars came into
widespread use. It might be a case of someone forgetting why it is there
and assuming it was still essential. Or, I could be talking through my
hat, which sometimes happens too.
I know the US Government has many handouts on how to can, safely. Probably
as a throwback to the WWII era. Ask your state of federal Agricultural
representative.
Tibor
Date: Wed, 30 Jul 1997 22:43:58 -0400 (EDT)
From: Uduido at aol.com
Subject: Re: SC - canning
In a message dated 97-07-30 15:26:20 EDT, Master Adamantius wrote:
<< Since there are people who can things like beef stew, and failure could
mean fatalities under those circumstances, if I were only going to teach or
recommend one method, I'd recommend the textbook method Lady Aoife
employs.>>
I apologize for "correcting" you somewhat, m'lord. But I can all the time and
the textbook method recommended by Lady Aoife. although fine for acid fruits
like tomatoes, peaches, etc., or for jams and jellies, it should NEVER be
used for canning vegetables or , especially meat!
I have 3 dozen jars of vegetables and soups, stewa, lamb, chicken, beef, pork
that I am bringing to War. When canning those items the ONLY SAFE way is to
pressure can meats and items with meat in them for 90 minutes at 10 lbs.
pressure. Vegetables are pressure canned for 30-45 mins. at 10 lbs. pressure.
Some of the nasty pathonegenic germs can only be killed by the intense
pressure and heat generated by this method.
Another way is to process meats for 3 hrs. in a boiling water bath and
vegetables and fruits that are non-acid for 90 mins. in a boiling water bath.
Although I use this method rarely, it was de rigour before pressure canners
became available.
Thirdly, only use wax on jams, jellies and marmelade.
Finally, if you use a pressure canner NEVER turn your jars upside down. Such
action can and does produce explosions in the jars. Simply putting your lids
in hot water for several minutes before applying them to the jar will
sterilize them sufficiently.
<<On the other hand, it's probably harmless for marmalade, which is why I
usually do it myself that way. I just felt a distinction needed to be made...
Adamantius >>
In the marmalade assessment your are indeed correct. :-)
Lord Ras ( who if he wasn't up to his ears in hot water probably is now. :-0)
Date: Wed, 30 Jul 1997 12:54:20 -0700
From: kat <kat at kagan.com>
Subject: SC - RE: canning/wax seals
Raudh originally asked:
Ok - pardon my ignorance here, but how did you can them? the whole
"put them in ball jars and immerse in boiling water thing? or some
other method?
and, to someone's response, Brid added:
Bell jars, seals (lids), hot water bath. <snip>
In doing canning of jams with my mother- somewhere along the line she
stopped messing with the boiling water...
Actually (isn't it funny how everything comes back to: "Well, MY mom
always...") my parents never used a hot-water bath for jams and jellies;
they used the wax seal method instead. The lid and ring were placed on
after the jar was cool, and did not seal. If you make the paraffin at
least 3/4" thick, then ants can't smell through it and therefore won't
chew through it; and your jellies (devoid of any oxygen interactivity)
will keep indefinitely. The trick: The insides of the jar MUST be
completely clean above the top of the jelly. Food particles or grease
will ruin the wax seal.
I don't know if they found this easier than using the hot-water bath; or
if they just did it because that's how THEIR parents did it... I suppose
I should ask someday...
Adamantius added,
There are plenty of books devoted to the entire spectrum of food
preservation,<snip> and there's one called "Putting Food By", whose
author I forget.
I'm tempted to say Kurt Saxon but I'll probably be wrong....
- kat
Date: Wed, 30 Jul 1997 14:58:31 -0700
From: Lark Miller <lucilla at ponyexpress.net>
Subject: Re: SC - canning
No, the wax is not needed if they are using a canning lid. The little disk
that fits on the jar before the actual lid is screwed on. Like Brid says
though, you must put the lid on as soon as the jelly/jam etc. is in the
jar. (If you get surejell for your jellies they give you directions for
cold pack as well as the hot pack).
you can can other things... I can peaches and pears. I just cut up the
fruit into the sterilized jar and add a 1/2 to 3/4 cup sugar and add water
to fill up the jar to about an 1/8 of an inch from the top of the jar. Put
the tops and lids on and then I put the jars in a boiling water bath for
1/2 hour. Take them out and let them cool. You will hear them popping and
that is the sound of them sealing. Place them in your cabinet and let them
be until you want to eat them. I still have some peaches I canned in 1992
in the garage. I keep forgetting about them. But I pull out a jar every
so often and they taste great.
You can hot pack tomato sauce and picante sauce too.
Lucilla
Date: Wed, 30 Jul 1997 16:22:59 -0400 (EDT)
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Subject: Re: SC - RE: canning/wax seals
Adamantius mentioned:
There are plenty of books devoted to the entire spectrum of food
preservation,<snip> and there's one called "Putting Food By", whose
author I forget.
Let's hear 3 cheers for the Library of Congress!
Putting food by
Janet Greene, Ruth Hertzberg, Beatrice Vaughan.
New York : Dutton, [1991]
vi, 420 p. : ill. ; 24 cm.
Reprint. Originally published: Brattleboro, Vt. : S. Greene Press,
1973. "A Janet Greene book."
Includes bibliographical references (p. 395-404) and index.
Call Number LCCN Dewey Decimal ISBN/ISSN
TX601 .H54 1991 91000179 //r91 641.4 0525933425
Tibor
Date: Wed, 30 Jul 1997 15:26:04 -0700
From: Lark Miller <lucilla at ponyexpress.net>
Subject: Re: SC - canning
Most of the better cookbooks available today give directions for canning.
They also list what types of food are best for canning certain ways. Beef
Stew would be one that they would not recommend for hot packing. But,
jams, jellies, tomato sauces and picante sauces can all be hot packed.
Look in the cookbook and find out how they can the different kinds of
foods and follow those directions.
Lucilla
Date: Wed, 30 Jul 1997 15:05:44 -0600 (MDT)
From: "Jamey R. Lathrop" <jlathrop at unm.edu>
Subject: Re: SC - canning, very serious
> In doing canning of jams with my mother- somewhere along the line she stopped
> messing with the boiling water... if you have two people and a bunch of oven
> mits/pot holders, and what you are canning is going in near boiling hot, the
> first person fills the jars and the second person quickly (and carefully) puts
> the lids on and flips the jars upside down. About 10 minutes later flip them
> back right side up and the seal has been made. It of course won't work if
> what you are putting into the cans is not in the molten lava state of
> jams/jellies/sauces- but works quite well if you are. Lay out a towel to work
> on- that way drips can just be thrown in the wash, and your table has some
> insullation, and it does take a little agility!
> -brid
It's important to note that the USDA no longer recognizes the open kettle
method of canning (putting extremely hot food into a very hot jar and
hoping for a good seal) as safe!!!! Yes, I realize that our grandmothers
and mothers canned many jams and jellies that way, and most of us have
probably eaten them and lived to tell about it, but please don't do it.
Acid foods need to be processed in a boiling water bath, and low acid
foods must be pressure canned to ensure their safety.
The best place for someone interested in canning to start reading is the
Ball Blue Book or the Kerr Home Canning and Freezing Guide. One or both
of these should be readily available at your local Wal-Mart next to the
canning supplies (I know that there's also an order form for the Kerr book
in a box of jars, on the outside of the box containing the lids and
rings). Ball and Kerr are the major manufacturers of the mason-type jars
and they are well acquainted with the CURRENTLY APPROVED safe canning
methods. Get a _NEW_ copy and familiarize yourself thoroughly with the
instructions for the type of canning you're interested in. I have both of
the books and recommend having both, if possible. Then, you can look at
some of the older cookbooks (and new ones who downplay or ignore the
current safe canning guidelines) and, in the case of many recipes,
determine the proper processing times for your product at your altitude.
As for the wax seals, that is an older method intended to keep both bugs
and air out. Theoretically, one could then cover the jar with waxed paper
or some other thing to keep the jars dust free. It's no longer
recommended, although I do understand that homemade jellies, which have a
shorter shelf-life and good-taste-life, are sometimes topped off with a
waxed disk and then IMMEDIATELY stored in the refrigerator since they will
be consumed in a relatively short period of time.
All this said, not that long ago I ALSO was "chicken" to try some home
canning, but now understand it and enjoy it. It can be intimidating at
first, but give it a try and I think you'll be pleasantly surprised.
Since many fruits have been at their peak, my husband and I have been
canning some exotic jams and jellies and are getting a head start on our
Christmas gift baskets for this year!
Allegra Beati (paranoid and neurotic as usual-- I'll stick with the USDA
on this one!)
jlathrop at unm.edu
Date: Wed, 30 Jul 1997 23:15:27 -0700 (PDT)
From: rousseau at scn.org (Anne-Marie Rousseau)
Subject: Re: SC - RE: canning/wax seals
Tibor tells us about:>
>Putting food by
> Janet Greene, Ruth Hertzberg, Beatrice Vaughan.
> New York : Dutton, [1991]
I highly recommend this book.
- --Anne-Marie, multiple blue ribbon winner for her pickles, jams, salsas
and canned fruits.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
Date: Sat, 2 Aug 1997 19:30:17 -0400 (EDT)
From: Uduido at aol.com
Subject: Re: SC - canning
<< normal air pressure is
about 15 lbs/ sq in. So should I infer that it blows its top when the
pressure inside is 13 lbs/ sq in greater than the outside air pressure of
15 lbs/ sq in for a total of 28? Is this the standard for pressure
cooking?
>>
Yes, it is in additio