Comments on: Home Canning (Boiling Water Method)

By: Imbolg and Cooking for People Who Don’t – OR: Eating Local in the Dead of Winter | Urban Meliad

Thu, 02 Feb 2012 22:31:14 +0000

[...] Note: If you’re trying home-canning (jams, sauces, chutneys, etc) and you’re using the hot water method of sealing the jars (you re-boil the sterilized jars once they’ve been filled and sealed) rather [...]

By: A lemon tree, and learning new things « Katie at the Kitchen Door

A lemon tree, and learning new things « Katie at the Kitchen Door — Sun, 01 Jan 2012 23:27:35 +0000

[...] to ensure that you do it properly. Improper canning can lead to food that is not safe to eat. This is a good basic primer for the boiling water method (what I used), and there are tons and tons of [...]

By: Andrea

Andrea — Thu, 01 Dec 2011 23:43:25 +0000

Hi Brad. My first instinct was to say yes, but I needed to consult some of my resources to be certain. The Ball Complete Book of Home Preserving has several recipes for canning homemade mustard and a hot pickle mix (that is probably close to your giardiniera) using the boiling water method, so it is possible. The trick is getting the correct minimum level of acid (vinegar) uniformly throughout the final product to keep it them safely shelf stable and prevent the growth of botulism. Giardiniera are a type of pickle, so you may want to read up on pickling at the National Center for Home Food Preservation website for some tips.

By: bradford kraft

bradford kraft — Thu, 01 Dec 2011 20:27:51 +0000

Hey. Thanks for the rundown. I’ve decided to make mustard and giardiniera for holiday gift packs. Most recipes for both dont anticipate preservation and are for fridge life usage. Although both contain large amounts of vinegar I’d like to make sure they are safe to send in the mail. Should I use the boiling-water method for these? Thanks much, Brad

By: LIFE…As I Know It » Blog Archive » Red Pepper Jelly

LIFE…As I Know It » Blog Archive » Red Pepper Jelly — Thu, 25 Aug 2011 03:07:25 +0000

[...] sharp knife or food processor 4 quart stainless steel sauce pan wooden spoon stainless steel spoon 6 to 8 jelly jars (1/2 pint size) lids and bands canning equipment [...]

By: Adventures in Canning: Apple Jelly « Cheery Observations

Adventures in Canning: Apple Jelly « Cheery Observations — Mon, 16 May 2011 18:22:58 +0000

[...] 1) Wash & stem the apples, but leave on the peel and core. Roughly chop them and put them in a large stockpot. Cover the apples with just enough water, bring to a simmer, and cook until tender (25-30 minutes). 2) Pour the mixture into a colander lined with damp cheesecloth and let drain the refrigerator overnight. Be careful to not squeeze the bag! 3) The next day, measure 1 quart (4 cups) of the apple juice. Put the juice in the saucepan over high heat. Stir in the sugar and lemon juice. Bring to a full boil that you can’t stir down. Continue to boil until you reach gel stage. (*This can take 45 minutes to an hour. Use your candy thermometer and don’t remove until 220 is reached. Try the wrinkle test if you’re unsure!) 4) Ladle into jars and then refrigerate. If canning, use the boiling-water method. [...]

By: Andrea

Andrea — Mon, 30 Aug 2010 14:45:17 +0000

Hi Jean. The National Center for Home Food Preservation has instructions for canning both white and sweet potatoes in their section on canning vegetables. Because potatoes are not acid foods, you should use a pressure canner and follow the NCHFP instructions carefully to prevent problems with unpleasant microorganisms in the food. Good luck!

By: Jean

Jean — Mon, 30 Aug 2010 13:37:24 +0000

Hi: I want to can some small potatoes but don’t have a recipe to make them. Would you have a good recipe for this. I know you process them in a canner but don’t know what goes in them. Thanks Jean

By: Oven-Roasted Applesauce and Apple Butter | Andrea Meyers

Oven-Roasted Applesauce and Apple Butter | Andrea Meyers — Wed, 04 Aug 2010 03:55:13 +0000

[...] addition to refrigerating or freezing, you can also can the apple butter using the boiling water method. Instructions [...]

By: Andrea

Andrea — Wed, 07 Jul 2010 01:48:17 +0000

Hi Sharon. I realize that many people can green beans with the boiling water method, but I believe it is unsafe because research has shown that the bacteria that causes botulism survives even lengthy times in a boiling water canner because the temperature just doesn't get high enough. I highly recommend the National Center for Home Food Preservation website for information on canning green beans and other fruits and vegetables.