Found a great little cheat sheet for canning errors
Found a great little cheat sheet for canning errors
by Shadow_Integration
8 Comments
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BoozeIsTherapyRight
This is a great cheat sheet, but there is one change since 2005: steam canners have been validated as totally safe for water bath canning as long as your processing time is not greater than 45 minutes.
Keep in mind for canning advice you should always check dates. This is from 2005 so I’m not sure the steam canning advice is still good. A few steam canners have been tested now. I think they might still only recommend the specific models they tested.
ScrumpleRipskin
There’s no reason to use dial gauges unless, for some reason, it’s an integral part of the lid. Not sure if there are any like that but it doesn’t sound safe. Using a dial is one more complication that can spoil your canning session.
Weighted gauges are way easier – just rotate or adjust the weights for your altitude and recipe. They are easily purchased replacements you should get as soon as you get a canner with a dial.
DJlazzycoco
What is the process for creating and testing new recipes? Obviously you’d need a large sample size and to test all of them,but what is the recommended sample size? How long do you wait to test, just the incubation period for botulism?
Nick1693
It’s interesting that it says mayonnaise jars are safe to use if they seal properly, I was under the impression that reusing commercial canning jars is unsafe.
invisible-crone
Thanks!
DaPlum
Sorry I’m kind of a noob to this stuff can anyone tell me how to identify if recipes online are safe to use or not?
8 Comments
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For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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This is a great cheat sheet, but there is one change since 2005: steam canners have been validated as totally safe for water bath canning as long as your processing time is not greater than 45 minutes.
[https://www.healthycanning.com/steam-canning](https://www.healthycanning.com/steam-canning)
Keep in mind for canning advice you should always check dates. This is from 2005 so I’m not sure the steam canning advice is still good. A few steam canners have been tested now. I think they might still only recommend the specific models they tested.
There’s no reason to use dial gauges unless, for some reason, it’s an integral part of the lid. Not sure if there are any like that but it doesn’t sound safe. Using a dial is one more complication that can spoil your canning session.
Weighted gauges are way easier – just rotate or adjust the weights for your altitude and recipe. They are easily purchased replacements you should get as soon as you get a canner with a dial.
What is the process for creating and testing new recipes? Obviously you’d need a large sample size and to test all of them,but what is the recommended sample size? How long do you wait to test, just the incubation period for botulism?
It’s interesting that it says mayonnaise jars are safe to use if they seal properly, I was under the impression that reusing commercial canning jars is unsafe.
Thanks!
Sorry I’m kind of a noob to this stuff can anyone tell me how to identify if recipes online are safe to use or not?