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Post by ColcordMama on Feb 2, 2013 18:44:02 GMT -7
Safety in home canning is a hot button topic for me. Be very careful posting recipes for low acid foods, because unless the recipe is a well known one from a trusted source, or a close variation thereof, I might ask you to post a link to show it's a safe recipe or you risk having the recipe deleted. That's not to say you can't post a recipe for beef with your version of seasonings instead of the one in the Ball Blue Book, I'm saying you can't post a recipe for canning raw (or pickled) eggs or beef processed in a boiling water bath canner. (Just as examples) Or any of a number of total canning no-nos. I will also not allow you to post about canning in your microwave or your oven or by turning the jars upside down and hoping they'll seal. Boiling water bath method or pressure canner methods only. For pressure canner method, please also note your altitude in your recipe, because altitude changes the boiling point of water, and what might be hunky dory for you might be dangerously low processing time for someone at a different altitude. I'm not doing this to be mean, but to make sure that none of us jump in and make up a batch of one-bite-kills-you.
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