(I wouldn't personally risk it, but to each his/her own.)BarredBuff said:What I meant was how does canning meat in a BWB work? Im not going to do it I just want to know how it works.Beekissed said:Why what?
How are the taste of these meats canned up? Best ways to use them?
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Beekissed
Mountain Sage
I did it because I had met an old Mennonite lady who said she and her mother and her mother had all canned all their veggies, fruits and meats in the large, black kettle in her back yard...as well as being the place they made soap and did laundry. I was intrigued. Then I went home and asked my mother about grandma's canning practices and if she had ever owned a pressure canner...the answer was "no".
Of course, at that point, I had to try it out for myself. I'm never one to give into fears and phobias and felt that these ladies and their families that had lived into their 90s and beyond might have known something that we didn't.
I did it and it turned out fine and I'll do it again, no problem. The meats were more textured than you find in the pressure canning process..most chicken out of a PC is just mush and strings by the time you uncork the jar. With the WBC it wasn't like that.
Everyone is free to can the way they please...and it pleases me to can in this manner.
Of course, at that point, I had to try it out for myself. I'm never one to give into fears and phobias and felt that these ladies and their families that had lived into their 90s and beyond might have known something that we didn't.
I did it and it turned out fine and I'll do it again, no problem. The meats were more textured than you find in the pressure canning process..most chicken out of a PC is just mush and strings by the time you uncork the jar. With the WBC it wasn't like that.
Everyone is free to can the way they please...and it pleases me to can in this manner.
If you truly live by and believe what you wrote in your last sentence, may I politely suggest that you leave off calling generally accepted safe food handling methods as "giving in to phobias and fears"? I have many family members who also lived well into their 90s (and some beyond) who put up their low-acid foods with a pressure canner. A few anecdotal cases who canned everything "safely" in a water bath canner have nothing to do with the science of safe food handling.Beekissed said:I did it because I had met an old Mennonite lady who said she and her mother and her mother had all canned all their veggies, fruits and meats in the large, black kettle in her back yard...as well as being the place they made soap and did laundry. I was intrigued. Then I went home and asked my mother about grandma's canning practices and if she had ever owned a pressure canner...the answer was "no".
Of course, at that point, I had to try it out for myself. I'm never one to give into fears and phobias and felt that these ladies and their families that had lived into their 90s and beyond might have known something that we didn't.
I did it and it turned out fine and I'll do it again, no problem. The meats were more textured than you find in the pressure canning process..most chicken out of a PC is just mush and strings by the time you uncork the jar. With the WBC it wasn't like that.
Everyone is free to can the way they please...and it pleases me to can in this manner.
Beekissed
Mountain Sage
Here we go again.... No one was referring to the "safe" science of food handling at all. I merely stated that I don't have nor do I subscribe to the fears around the old methods of food handling. They served others well and they have served my family well, so I do not fear the methods.
You can suggest "politely"~and no one is fooled by that word~or impolitely, but I don't believe that I will be refraining from stating anything I wish about what I believe about food safety or any other subject just because you don't want me to do so. Just because someone doesn't hold your view on a subject, does not mean that you can tell them what to post or not post about any given subject.
I will "politely" decline your suggestion and continue to post as per usual.
Don't put words into my mouth that I never uttered. Smilies don't cover rudeness.Beekissed said:
No one was referring to the "safe" science of food handling at all. I merely stated that I don't have nor do I subscribe to the fears around the old methods of food handling. They served others well and they have served my family well, so I do not fear the methods.
You can suggest "politely"~and no one is fooled by that word~or impolitely, but I don't believe that I will be refraining from stating anything I wish about what I believe about food safety or any other subject just because you don't want me to do so. Just because someone doesn't hold your view on a subject, does not mean that you can tell them what to post or not post about any given subject.
I will "politely" decline your suggestion and continue to post as per usual.
It is very much a polite suggestion and I'm sorry you can't read my tone as I write that, just as this is a polite request to keep opinions as opinions, and facts as facts. Botulism is real, just as much as your desire to do things in a manner that "pleases you" is real--but don't confuse "what pleases you" with facts.
I have absolutely no issue with what anyone else does or does not do in life, everyone has free will and free choice and I totally respect that in all situations--I merely have issues with people using incorrect terminology. It's the teacher in me.
animalfarm
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Actually, it is all about
1) safe food
2) safe food handling practices
3)cleanliness and personal hygiene
Even in my instruction book for the All American canner, it states that botulism spores are on the food and good washing practices will eliminate most of them. If you have grown your own produce, every one's GREAT grandmas did; sorry grandma is just not old enough any more to be taking credit anymore, then with good food handling techniques and clean hands along with a clean work space, water bath canning of meats is and low acid veggies is a minimal risk.
I have eaten and would eat in the future water bathed meats and veggies provided I knew the person who did the canning, where the produce came from, and the personal habits of the people in the household. Its all about risk assessment; most people still get out of bed in the morning and the odds are much greater of coming to harm from just getting in the car and going to work.
There is no right or wrong in the canning argument its just that some of us have lived a more rugged and practical life. There really is a lot of fear mongering in the food industry. I have a pressure canner but if it were to suddenly "blow up" I would let the water bath method take over.
1) safe food
2) safe food handling practices
3)cleanliness and personal hygiene
Even in my instruction book for the All American canner, it states that botulism spores are on the food and good washing practices will eliminate most of them. If you have grown your own produce, every one's GREAT grandmas did; sorry grandma is just not old enough any more to be taking credit anymore, then with good food handling techniques and clean hands along with a clean work space, water bath canning of meats is and low acid veggies is a minimal risk.
I have eaten and would eat in the future water bathed meats and veggies provided I knew the person who did the canning, where the produce came from, and the personal habits of the people in the household. Its all about risk assessment; most people still get out of bed in the morning and the odds are much greater of coming to harm from just getting in the car and going to work.
There is no right or wrong in the canning argument its just that some of us have lived a more rugged and practical life. There really is a lot of fear mongering in the food industry. I have a pressure canner but if it were to suddenly "blow up" I would let the water bath method take over.
animalfarm
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Double post
Beekissed
Mountain Sage
Yep!
Bettacreek
Almost Self-Reliant
Logics come into play here. Botulism IS killed off at waterbath temps... The spores are what survive water bath temps. That means that your food has to be kept in extremely unfavorable conditions before AND after canning in order for it to create and stay as a spore, otherwise they'll open up and will start to reproduce. Fortunately, all of the botulism strains that produce spores that survive WB heat are also ones that create a major funk as they reproduce. So, what this means is that your spores are going to open up (pretty good situation for them in a anerobic environment above 38F) and give it the nasty stank that will make you throw it away. IMO, as long as you use common sense, don't eat canned food that looks or smells off, you should be fine. Just be aware, that even FDA accepted ways of canning can produce botulism riddled foods.
We were raised on WB canned venison, green beans, etc. Basically everything that you're not supposed to WB can, we WB canned, ate and thrived on. Anyone can "follow the rules" as much as they like, nobody is going to argue with them, but personally, I'm not tossing my goods the day after the expiration date, because I fully understand what an expiration date is according to FDA and I know that the food is no less fresh the day after than it was the day before the expiration date.
We were raised on WB canned venison, green beans, etc. Basically everything that you're not supposed to WB can, we WB canned, ate and thrived on. Anyone can "follow the rules" as much as they like, nobody is going to argue with them, but personally, I'm not tossing my goods the day after the expiration date, because I fully understand what an expiration date is according to FDA and I know that the food is no less fresh the day after than it was the day before the expiration date.
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