Square Foot Gardening Forum

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» CANADIAN REGION: What are you doing December 2016
by Kelejan Today at 12:53 am

» Gardening in Central Pennsylvania
by Scorpio Rising Today at 12:35 am

» Winter Reading, Anyone?
by Scorpio Rising Yesterday at 9:02 pm

» Anyone out there tried crosne tubers?
by Scorpio Rising Yesterday at 8:49 pm

» Sprouted Onion Question
by AtlantaMarie Yesterday at 8:45 pm

» N&C Midwest: December 2016
by Scorpio Rising Yesterday at 7:37 pm

» California's Drought
by sanderson Yesterday at 6:11 pm

» Northern California & Coastal Valleys - What are you doing this month?
by sanderson Yesterday at 6:07 pm

» 2016 SFG in Brooks, Ga
by sanderson Yesterday at 6:00 pm

» Greenhouse dreams
by sanderson Yesterday at 5:58 pm

» New England, December 2016
by CapeCoddess Yesterday at 5:49 pm

» What are you eating from your garden today?
by plantoid Yesterday at 5:47 pm

» CHALLENGE - Smallest possible footprint
by BeetlesPerSqFt Yesterday at 5:05 pm

» Butterfly Junction
by countrynaturals Yesterday at 4:56 pm

» 1,000 worms on their way....
by llama momma Yesterday at 2:16 pm

» Garbanzo (Chickpeas, Cicer arietinum) and Kidney Beans
by llama momma Yesterday at 1:59 pm

» Tomato Tuesday 2016
by Ginger Blue Yesterday at 1:57 pm

» New Member
by AtlantaMarie Yesterday at 7:29 am

» 1st Seed Catalog Arrived :)
by AtlantaMarie Yesterday at 7:24 am

» Calcium and Magnesium Deficiency
by sanderson Yesterday at 2:14 am

» Happy Birthday!!
by Scorpio Rising 12/9/2016, 9:29 pm

» Facebook - SFG Foundation postings
by sanderson 12/9/2016, 12:32 pm

» Mid-South: December 2016
by AtlantaMarie 12/9/2016, 7:40 am

» Second Year SFG in Canada
by sanderson 12/9/2016, 4:16 am

» TrolleyDriver's Compost Thermometer
by trolleydriver 12/8/2016, 5:21 pm

» Holy snow Batman!
by donnainzone5 12/8/2016, 12:13 pm

» Garlic: Freeze, thaw, and heave
by camprn 12/8/2016, 7:05 am

» GF Collard Greens, Kale Recipes
by BeetlesPerSqFt 12/7/2016, 12:49 pm

» Bon fires on the Levee
by Cajun Cappy 12/6/2016, 12:17 pm

» Mid-Atl - Dec 2016 - Seed Catalog ?
by Scorpio Rising 12/5/2016, 10:24 pm

Google

Search SFG Forum

Steam Canning News

View previous topic View next topic Go down

Steam Canning News

Post  littlesapphire on 1/28/2016, 9:00 am

Hey guys!  I just found out today that the National Center for Home Food Preservation (that's run by the government), has said that steam canning is safe!  Check it out here:

http://nchfp.uga.edu/publications/nchfp/factsheets/steam_canners.html

I bought a steam canner last year and just love it.  It's a million times faster and easier than a water bath canner!

littlesapphire

Female Posts : 826
Join date : 2010-04-08
Age : 32
Location : Jamestown, NY (Zone 5a)

View user profile http://www.sanorigardens.org

Back to top Go down

Re: Steam Canning News

Post  AtlantaMarie on 1/28/2016, 9:08 am

Julie - keep in mind that it's specifically for foods that are a pH of 4.6 or below. It's NOT to be used in place of ALL water-bath canning! So check your recipe...

This is from your link:

"Atmospheric steam canners are used for processing naturally acid or properly acidified foods with natural or equilibrated pH values of 4.6 or below. They are not pressurized vessels used for processing for low-acid foods.

Sufficient studies and peer review have been completed that we are now able to say that as long as certain critical controls at various steps in the canning process are achieved, USDA and NCHFP process times for canning acid or properly acidified foods (pH of 4.6 or below) at home with properly research based recipes and procedures can be used."

Personally, I don't own one nor want one. I've seen them at work & I just prefer that I don't have to mess with making sure the pH is below that. For me, I guess it's an extra safety factor...

AtlantaMarie

Certified SFG Instructor

Female Posts : 3797
Join date : 2014-03-18
Age : 53
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Steam Canning News

Post  littlesapphire on 1/28/2016, 9:19 am

Marie, as it turns out, 4.6 is the PH you need for any kind of high acid canning, water bath or steam canning.  So anything you can water bath can, you can steam can.

Generally speaking, the only thing that might be tricky is tomatoes, and that's true for water bath canning as well.  That's why modern canning books always say to add lemon juice to you tomatoes before you can them.

littlesapphire

Female Posts : 826
Join date : 2010-04-08
Age : 32
Location : Jamestown, NY (Zone 5a)

View user profile http://www.sanorigardens.org

Back to top Go down

Re: Steam Canning News

Post  littlesapphire on 1/28/2016, 9:42 am

In case that doesn't convince you, here's something from NCHFP about PH http://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

"Acid foods have a pH of 4.6 or lower. They include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters."

As you'll see, low acid means 4.6 or lower.  So all water bath canning recipes will work for steam canning.

littlesapphire

Female Posts : 826
Join date : 2010-04-08
Age : 32
Location : Jamestown, NY (Zone 5a)

View user profile http://www.sanorigardens.org

Back to top Go down

Re: Steam Canning News

Post  sanderson on 1/28/2016, 2:26 pm

I wonder what is the pH of spaghetti sauce.

http://www.pickyourown.org/ph_of_foods.htm

____________________________

Find more about Weather in Fresno, CA
Click for weather forecast

sanderson

Forum Administrator

Female Posts : 12308
Join date : 2013-04-21
Age : 68
Location : Fresno CA Zone 8-9

View user profile

Back to top Go down

Re: Steam Canning News

Post  trolleydriver on 1/28/2016, 2:56 pm

OKay ... remember my concerns about botulism when I did my first canning last Fall? I made sure I was following proper recipes (e.g. USDA) and canning acidified foods. If I recall correctly you need a pressure canner for non-acidic foods. 

sanderson ... tomatoes can be borderline on acidity.

trolleydriver

Forum Moderator

Male Posts : 2202
Join date : 2015-05-04
Age : 69
Location : Ottawa, Ontario, Canada

View user profile

Back to top Go down

Re: Steam Canning News

Post  AtlantaMarie on 1/28/2016, 3:24 pm

Call me a safety fanatic, lol...

Let us know how it works for you, Julie! I'd like to see some pictures.

AtlantaMarie

Certified SFG Instructor

Female Posts : 3797
Join date : 2014-03-18
Age : 53
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Steam Canning News

Post  littlesapphire on 1/28/2016, 4:46 pm

@sanderson wrote:I wonder what is the pH of spaghetti sauce.

http://www.pickyourown.org/ph_of_foods.htm
It depends on the recipe.  Every recipe I've seen that is meant to be canned in a boiling water canner calls for lemon juice (like this one).  If you follow a modern recipe, you should be ok.  I'm pretty sure the person running pickyourown.org is pretty up to date with the science of canning Smile

TD, yep, you're right; low-acid food needs a pressure canner!  You can can your high-acid food in a pressure canner, too, but that seems like a waste of time and energy to me when a water bath (or steam!) canner will do just as well. 

Marie, I understand wanting to be safe Smile  I bought a dual canner when I heard about the steam canner study being done last year.  I can water bath in it and steam can in it.  It's also an awesome stock pot!  Anyway, I bought it because I needed a new canner and I wanted a steam canner, but I didn't want to use it until  I knew that steam canning was safe.  I did use it last year when I heard the preliminary results from the study.  It's so easy to use.  My model has a temp gauge in the lid so you know for sure when it's reached the right temp.  I'll be sure to post pictures sometime!  (The best part is that you don't have to wait an hour for a huge pot of water to boil which always drove me crazy with water bath canning!)

littlesapphire

Female Posts : 826
Join date : 2010-04-08
Age : 32
Location : Jamestown, NY (Zone 5a)

View user profile http://www.sanorigardens.org

Back to top Go down

Re: Steam Canning News

Post  Scorpio Rising on 1/28/2016, 6:21 pm

Inspired, I called my county extension agency today and got on the canning class list! I think terminology is a bit confusing; low acid = higher pH.

I think the extension agency is offering water bath canning beginners class. And they have other preserving your harvest classes too....I am in!

Scorpio Rising

Female Posts : 3827
Join date : 2015-06-12
Age : 54
Location : Ada, Ohio

View user profile

Back to top Go down

Re: Steam Canning News

Post  AtlantaMarie on 1/28/2016, 9:44 pm

LOL! I hear ya, Julie!

It gets rough when you've got a class of 15 ladies waiting their turn to mix, full jars, & wait for water... The last class I did for the Becoming an Outdoors-Woman group, I had to get there at 6 am to get water on, etc. to make sure we were ready.

I'll be watching with interest to see your posts, pictures, etc...!

SR - you'll have a good time at that class! Does your Extension Svc offer the Master Food Preserver class? If so, grab it! Here in GA, EVEN THOUGH the Nat'l Home Food Preservation Center is only 35 miles away, they don't offer that class. There's an on-line class of some sort, but it's not quite the same as being there. And I don't think it's as detailed. It certainly doesn't have the title...

AtlantaMarie

Certified SFG Instructor

Female Posts : 3797
Join date : 2014-03-18
Age : 53
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Steam Canning News

Post  littlesapphire on 1/29/2016, 10:04 am

SR, you won't be sorry!  Canning is a lot of fun, and it's sooo nice to be able to go grab some of your garden produce in the middle of winter.



Oh my, Marie, I can't imagine what it must be like teaching a class on canning!  That would really make me want to pull my hair out!

littlesapphire

Female Posts : 826
Join date : 2010-04-08
Age : 32
Location : Jamestown, NY (Zone 5a)

View user profile http://www.sanorigardens.org

Back to top Go down

Re: Steam Canning News

Post  AtlantaMarie on 1/29/2016, 11:09 am

Actually, we have a lot of fun... It's a LOT of up-front work to make sure I've got everything ready to go so they can take samples home. And we do easy stuff...

This last BOW in November, we concentrated on pressure canning. So we did corn (I bought frozen & just heated up) and Italian meat sauce w/ venison. Just bought a gallon of tomato sauce, added spices, then added cooked venison once I got to the conference. (Was up cooking venison till 11:30 that night! In my Airstream, no less!)

The year before we did jelly & fruit for water bath canning.

This year, I'm planning on dehydrating. I'll bring them samples of cup-a-soup, fruit cocktail, etc.

AtlantaMarie

Certified SFG Instructor

Female Posts : 3797
Join date : 2014-03-18
Age : 53
Location : Buford, GA - Zones 7B/8A

View user profile http://www.defensivespecialties.com

Back to top Go down

Re: Steam Canning News

Post  Sponsored content Today at 6:45 am


Sponsored content


Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum