[Sca-cooks] Re: Pickling Turnips (long and slightly evasive)

[Radei Drchevich]

my family has been canning for a vry long time.  200 years more or
less<about when canning started> was the Napolionic Wars.  and we have
never had root vegetables that would not hold when set by.  Yes you have
to make sure items to be canned are washed well, but is not all that
difficult.  as long as the seal in intact the product is probably safe. 
bulging can be a sign of problems, or just that the can was dented in
shipping. 

FYI hot canning is sometimes done with raw product, and essientally
blanched in the jar. 

I started canning when I was 8, 34 years ago now.  so I have a little
experience

joy

radei

  ----- Original Message -----
  From: "RUTH EARLAND"
  To: sca-cooks at ansteorra.org
  Subject: [Sca-cooks] Re: Pickling Turnips (long and slightly evasive)
  Date: Thu, 16 Jun 2005 03:02:50 -0400

  >
  > Christianna wrote:
  > >
  > > I have a hard time understanding the bit about underground
  pathogens, since
  > > pickled beet roots are a long-standing tradition. Beets are
  likewise a
  > > low-acidity vegetable, thus the pickling liquids being acidic.
  What sources
  > > are we talking about? Modern canning recommendations?
  > > Just curious,
  > > Christianna
  >
  > Please excuse my incomplete response.
  >
  > The statements I made were based on modern canning recommendations
  > and apply to canned unpickled vegetables.
  >
  > Botulism is the big culprit. The excrement of the botulism toxin is
  > one of the most lethal compounds known to man, and cooking the
  > canned food after the toxin is present does not make it less
  > harmful. The bacteria responsible resides in the ground and, in a
  > normal aerobic environment, lives its life in peaceful anomynity.
  > When it attempts to survive in an anaerobic environment, such as
  > olive oil or canned food, it produces the botulism toxin. That, by
  > the way, is why you should never steep herbs or garlic in cold
  > olive oil. Vinegar is safe, but see below.
  >
  > The acidity of the pickling solution is of critical importance
  > here. If you are canning turnips in an acidic solution, like beets,
  > if the acidity was sufficient, the chances of contaminated pickles
  > would be slight.
  >
  > Often, though, turnips are pickled in a less acidic solution than
  > beets, so care must be taken to be sure the pickles are safe.
  > Compost is often not particularly acidic, so I would be cautious.
  > Sugar and salt do retard the growth of bacteria, but not as
  > effectively as vinegar.
  >
  > The integrity of the vegetable or fruit is also an issue. If the
  > skin is broken, the interior of the vegetable has been exposed to
  > pathogens. Which is why preserving instructions, modern or period,
  > often call for peeled, unblemished (and often cooked)
  > fruit/vegetables.
  >
  > According to the canning recommendations of my aunt, who might not
  > be THE authority on unusual pickles, but used to can everything
  > that wasn't still breathing, low acidity fruits and vegetables,
  > anything containing animal protein (she canned spaghetti sauce with
  > meat), or anything she wasn't sure of should be canned under
  > pressure in a pressure cooker.
  >
  > If you've been canning pickled turnips successfully for years,
  > there's no reason to think your process is wrong. I've never canned
  > anything besides grape jelly, dill pickles, and bread and butter
  > pickles, so I admit I'm no authority on the process at all.
  >
  > Having said that, there are 3 canning methods that I know: cold
  > pack (uncooked food, no pressure), hot pack (cooked food, no
  > pressure), pressure (self-explanatory).
  >
  > I do not offer any opinion on which is the correct method to use. I
  > simply encourage you to read up on canning before deciding which is
  > best for the food you want to can.
  >
  > Out of curiosity, has anyone ever tasted the contents of a bulging
  > can or one that has bubbled or squirted on opening? (I really hope
  > the answer to this is 'no')
  >
  > Berelinde Cynewulfdohtor
  >
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