SC - canning

[Lark Miller]

Most of the better cookbooks available today give directions for canning.
They also list what types of food are best for canning certain ways.  Beef
Stew would be one that they would not recommend for hot packing.  But,
jams, jellies, tomato sauces and picante sauces can all be hot packed.
Look in the cookbook and find out how they can the  different kinds of
foods and follow those directions.

Lucilla
At 12:15 PM 7/30/97 -0400, you wrote:
>Marisa Herzog wrote:
>
>> In doing canning of jams with my mother- somewhere along the line she
stopped
>> messing with the boiling water... if you have two people and a bunch of
oven
>> mits/pot holders, and what you are canning is going in near boiling hot,
the
>> first person fills the jars and the second person quickly (and
carefully) puts
>> the lids on and flips the jars upside down.  About 10 minutes later flip
them
>> back right side up and the seal has been made.  It of course won't work if
>> what you are putting into the cans is not in the molten lava state of
>> jams/jellies/sauces- but works quite well if you are.  Lay out a towel
to work
>> on- that way drips can just be thrown in the wash, and your table has some
>> insullation, and it does take a little agility!
>> -brid
>
>I'm inclined to agree, in theory. This is probably one of those
>techniques that will work 99.99999% of the time, but then fail miserably
>.00000001 (please forgive if I include the wrong number of zeroes)
>percent of the time. Since there are people who can things like beef
>stew, and failure could mean fatalities under those circumstances, if I
>were only going to teach or recommend one method, I'd recommend the
>textbook method  Lady Aoife employs. On the other hand, it's probably
>harmless for marmalade, which is why I usually do it myself that way. I
>just felt a distinction needed to be made...
>
>Adamantius 
>______________________________________
>Phil & Susan Troy
>troy at asan.com
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