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Big canning thank you

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Re: Big canning thank you

Post  cheyannarach on 12/20/2012, 11:18 am

@Nonna.PapaVino wrote:Oooooh! What kind of pressure canner, cheyannarach? Inquiring minds want to know (our present canner is probably older than your first born). Nonna

I am not sure what kind because I didn't specify to anyone so it's going to be a suprise! If I were to buy one myself I think I would just go with the Presto from Walmart, after reading the reviews it seemed to me to be worth more bang for your buck than the super expensive ones! My oldest is turning 7 in two days!

My mother in law has her mother in laws first canner but I was afraid to use it because she didn't know much about it and there were no instructions for it anymore.

Thanks Daryl for the recipe!!

cheyannarach

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Re: Big canning thank you

Post  Nonna.PapaVino on 12/20/2012, 11:48 am

Yep, my canner is about 20 years older than your eldest child. BTW, even old canners can be used if the seal is in good shape and the gauge has been checked for accuracy. Our local state extension agency offers free gauge testing every fall. My mom still uses the canner she bought in the late 1940s: ugly thing, but it works! Nonna

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Re: Big canning thank you

Post  cheyannarach on 12/20/2012, 12:08 pm

I would have used it but she didn't know much about it, then she used it one to make some quarts of green beans and about a quarter of the water in the jars came out while she was proccessing them, I am a little nervous to eat the green beans for Christmas, is that normal?

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Re: Big canning thank you

Post  Nonna.PapaVino on 12/20/2012, 12:47 pm

Cheyannarch, Think I can help with the liquid release from the canned beans, having helped my mom put up a lot of beans this past fall. She insists (with 70 years' canning experience) that you should only add liquid to green beans to within 3/4 inch of the jar top; then be sure the rim of the jar is wiped free of any liquid and/or bean pieces. Place hot lid in place and screw on the ring rather tightly. Here's a good description of the whole bean canning process: http://www.garden.org/foodguide/browse/veggie/beans_harvesting/460
Scroll down to right above "Processing Times" and you'll see a great idea for staging a trial run of a canner you're unfamiliar with. And to answer your question on how safe canned beans are to eat, Mom always boiled the beans adequately to kill any unwanted organisms before serving. In fact, the above foodguide site suggests boiling for 15 minutes. Happy canning, Nonna

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Re: Big canning thank you

Post  cheyannarach on 12/20/2012, 2:31 pm

Oh thank you Nonna! This is just great! Very Happy

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