WHAT ARE YOU CANNING TODAY?

[Farmfresh]

Seriously they recommend pressure cooking applesauce now?



I cut and core my apples, may or may not peel them. If they are not peeled I run them through the food processor. Then into the crockpot start on keep warm or low, til they make some juice, then cook till mushy. Sometimes I add a bit of lemon juice. Sometimes a bit of sugar or some cinnamon.

I have always water bathed my applesauce and I am still not dead.

 

[k15n1]

Seriously they recommend pressure cooking applesauce now?

I have always water bathed my applesauce and I am still not dead.

I think public health people always tend to recommend the safest method. My applesauce is sour enough to be safe, and I'm planning on trying the boiling-water method next, in hopes of reduced browning. Here's where I got my information:

http://www.pickyourown.org/PYO.php?...fsdesign.com/admin/FileUploads/Product_46.pdf, p.31

I was surprised to see applesauce in there. Saw a Presto manual that specifically recommend against canning applesauce.

 

[miss_thenorth]

What??!? I'm doing applesauce right now in my steam canner. Surely it is acidic enough to NOT have th pressure can it????

 

[Wifezilla]

Water bath should be fine! If you are paranoid, add some lemon juice.

 

[miss_thenorth]

Not paranoid--just amazed that they are changing the recommendations. I have always done applesauce theis way and still alive. Besides, it is already done and pinging as I type. Doing more in a few days, and I will use my steam canner. I do believe my mom doesn't even can hers--she just puts hot applesauce in her jars and then the lids on.

 

[Wifezilla]

LOL. That's what my grandma did. Hot pack and not bother with the waterbath. They pinged. All 8 of her kids lived after eating it.

 

[Living the Simple Life]

The Ball Blue book still says to waterbath. They have always been my "authority".

 

[Farmfresh]

Yesterday and this morning combined:

8 quarts marinara sauce
1 quart tomato juice
1 quart spicy tomatoes

 

[VickiLynn]

The USDA website still gives instructions for both water bath and pressure canning .
http://www.uga.edu/nchfp/how/can_02/applesauce.html

Today I canned 20 jars of crabapple jelly for Christmas gifts. Because I'll be giving them away, I used metal lids instead of my beloved Tattlers. I had forgotten how satisfying the sound of those "pings" could be.

 

[Bimpnottin]

Another whoopin 5 1/2 quarts of tomato soup in the steam canner. Going with Dad to pick about 3 5-gallon pails of tomatoes for us tomorrow. Nothing is ripening here, so having to pick stuff and can one canner full at a time. Guess I don't get worn out doing marathon canning that way.

I have to finish my peaches tomorrow and then my apples are getting ready, one type, so have to do some cinnamon apple rings with the first that will be ready.