The Can-o-phobic's Corner

[Farmfresh]

FarmFresh....you have inspired me.


Check out my new signature line.




"Guess I trust myself and my explosive pressure canner FAR more than a Peruvian fruit picker or the forty five butt scratching warehouse workers, shippers and packers between him and me. "
FarmFresh

HEY those were 30 butt scratchers and 15 crotch diggers. Get it right ok!

Butt - Crotch ... Anyway their fingers end up in the same state!

 

[patandchickens]

I will probably break down and pop for a pressure-canner if and when I ever get an outdoor propane-fired canning stove/burner set up in some form.

Honestly, my reluctance to pressure-cook or pressure-can is not so much the danger to life and limb from "asplosions", it is the thought of having to clean up afterwards

Aren't fermented foods also generally too acidic for botulism?

Pat

 

[Farmfresh]

All of the talk of outside cooking makes me want a rocket stove more and more.

You are right about the acidity Pat.

 

[big brown horse]

. Lets just say my big dreams of becoming a hand model are over forever.

We should get together and compare scars. I almost hurt myself trying to get the plastic edge wrapper off a quart of ice cream with a spoon earlier tonight. Thanks goodness I didn't have anything sharp on hand.

My scars started when I was very young. First one was from the marshmallow topping on the sweet potatoes still cooking in the oven. Not only did I get a burn but I also got in trouble for trying to sneak a bite.

 

[Lady Henevere]

I have never heard an asploding canner story. 'Til now. The day I got the e-mail saying my new canner is on its way. Thanks, y'all.

I like the idea of saving food via non-canning methods, but I'm not a big fan of the flavor of my ferments so far. I've been thinking of checking out Wild Fermentation -- perhaps that will inspire me to make something I like more. (I am currently reading another book by the same author -- The Revolution Will Not Be Microwaved.)

Aside from those scratchers/diggers touching my food (you guys kill me!), I decided to get a canner because if there ever is a major natural disaster near here -- most likely an earthquake -- the electricity would be out and water could become very scarce, so I want to have foods that are ready to eat right out of the jar (no rehydrating, etc.). I just need to make sure the jars are in a place where they won't be broken so long as the house is still standing.

In order assuage potential fear over my new canner, I looked around the internet a little and came across some info saying that exploding canners are generally caused by three things: (1) misuse/mistakes (not allowing pressure to release before opening, for example), (2) old canners that didn't have modern safety mechanisms (such as good pressure release valves), and (3) poorly-made pressure canners in the post-WWII period, when people had planted victory gardens so the need for preservation was high, but companies like Presto had stopped manufacturing canners in order to work toward the war effort. Once the war was over, a bunch of companies started making cheap canners and pressure cookers that didn't have the quality required to ensure safety, and all those newly-married, baby-boom-producing couples were getting them and suffering "explosive" results. Modern canners from reputable companies shouldn't pose similar problems (aside from the misuse/mistake part, of course).

I will not fear my new canner. I will not fear my new canner. I will not fear my new canner.

 

[DrakeMaiden]

OK, that's enough fear mongering out of y'all! Now we are upsetting newby pressure canner owners. This will not do!

I read that there was a period of time after WWII, I think it was, when there was a high demand for pressure cookers and so a bunch of companies started selling poorly made pressure cookers, which lead to a rash of explosions. Since then, apparently the new models have been built properly and there are very little risks. So, as long as you aren't using one of those older models, that are apparently still making their rounds as second-hand items, then you should be fine. Of course . . . that isn't saying anything about pressure cookers that may be made in China!

Oh, I just noticed that Lady Henevre read the same info I did. But I think my point about products made in China still stands as pertinent and original to this discussion so I will go ahead and post this anyway.

 

[SKR8PN]

Which is an interesting question because I have tried to ferment cole slaw TWICE and my hubby has made me throw it out both times because "You are going to kill us all with botulism fermenting that stuff."

HE trusts boiling those bacteria to death inside of a little glass jar FAR more than the good bacteria will beat the bad bacteria idea.

Check this out: http://www.youtube.com/watch?v=9QdhSFfaoz0

Freemotion........WTH is up with that dudes HAIR?????

 

[Wildsky]

My scars started when I was very young. First one was from the marshmallow topping on the sweet potatoes still cooking in the oven. Not only did I get a burn but I also got in trouble for trying to sneak a bite.

double whammy!

 

[TanksHill]

 

[ORChick]

It seems if you are proficient in all of the above three you wouldn't need to. I think canning is more of a "no electricity" preservation method.

I have no idea how to ferment. I think if I had no power I could hardly dehydrate and surely the freezer would be a no go.

Wifezilla when you ferment is there a chance of food born illness from bacteria like with canning?

g

TanksHill, for fermenting check out the "what are you fermenting today?" thread. Assuming, of course, that your "no idea how to ferment" is from a lack of education on the subject, and not because you have no desire to learn. I was in that boat for a long time because neither DH nor I are terribly fond of pickles. But, knowing the health benefits, I have been actively working on changing our tastes - and have found that homemade sauerkraut is actually quite tasty!
And as to dehydrating - don't you live in So. Cal? My first
dehydrating efforts were on homemade screens on the patio of my home in the south SF Bay Area. Worked like a charm. Just before I moved from there I found an old white door on the side of the street marked "Free"; brought it home, cleaned it up, and set it up in the sun on sawhorses; laid out my cut up fruit, and covered with netting to keep the bugs off. I was almost sorry that we moved before I could get more than one season's use out of it. And others here use their cars as giant dehydrators.
I don't pressure can. I also heard the scare stories from my mother, but I think I could get over that if I wanted to. But, quite honestly, I don't much care for canned food. It might be good to empty the freezer of homemade broth, but canned meat and veggies don't appeal to me at all. And a good pressure canner costs too much money just for the occasional batch of chicken stock. I do water bath can however but only those things that are recommended.