Tag Archives: Pressure canning

23 August 2017 Canning to Date (Pressure Canning)

http://durgan.org/2017/August%202017/23%20August%202017%20Canning%20to%20Date/HTML/lentils%20006.htm 23 August 2017 Canning to Date My stock of Pressure Canned produce totals 192 liters to date. The material is in liter jars in boxes containing 12 jars. Produce consists of:Peaches,Tomato,Vegetables,Corn,Blueberry,Green Bean,Gooseberry,Green Pea,Black Currant. Still to accumulate is Concord … Continue reading

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5 June 2016 Preserving Vegetables.

http://durgan.org/2016/June%202016/5%20June%202016%20Preserving%20Vegetables./HTML/ 5 June 2016 Preserving Vegetables. Some garden vegetables were mature ready for harvest. They were processed into seven pressure canned liters of juice. The vegetables were, basil, kale, collards, Romaine lettuce and radishes. Quantities were 1/8 pound of basil,1 … Continue reading

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Pressure Canning (My Method)

My Method of Pressure canning. Only plant material is pressure canned.The produce to be canned for long term storage at room temperature is: Washed,cut into smaller pieces, added to a large cooking pot, covered with water to make a drinkable … Continue reading

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Pressure Canning.

After reading much of the information about pressurize canning fruits and vegetables, my conclusion is the information is more scare tactics than useful particularly about botulism. Raising the temperature of the material to 121°C (250°F) for about five minutes kills … Continue reading

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