By Lisa from Tampa, FL
I get a newsletter from BALL which is the foremost information on canning, recipes, and safety!
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I love their canning books. Simple instructions for the better part.
Try this link; it may help you:
All food authorities do not approve of water bathing vegetables however both my grandmother's did and nobody died from food poisoning. It is up to you, but be aware that it is now not approved.
Low-acid foods like those need to be pressure canned, otherwise the heat isn't high enough to destroy botulism. The USDA has a really useful guide:
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I am looking for directions in water bath canning of potatoes and also dry beans. I need to know how to do it and how much time after water bath canner starts to boil. Thank you.
Helen from Tunnelton, WV
I can baked beans by first making a batch of baked beans in the crock pot. While still hot I spoon into a clean sterilized warm jar then seal in my canner. I use a steam canner so it only takes about 10 minutes to get a good seal.
I never did potatoes on their own, but the process doesn't change a lot. I am sure there are some websites that could help.
If you really want to store the dry beans for a long time you might consider an vacuum sealer. I have a Vacupak that has a hose and cover for sealing canning jars.
After canning set jars upright 2 to 3 inches apart on dish towel over night. Do not set in a draft or on a cold wet surface. Do not cover. They will pop when sealed, the lid is curved down. Refrigerate any that did not seal. Fresh beans or peas can be canned the same way. Good luck. (02/01/2008)
By Katie A.
As with any food people have to use common sense. The best thing to do if your afraid of botulism is to buy a book on canning like I did. I got my from Kerr. It has canning water bath; pressure canning; freezing, and making jellies, and pickles. If you buy a pressure canner do not store it in a hot place as the attic or the heat will ruin the seal like it did mine. (02/05/2008)
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