canning beets
#12
Super Member
Join Date: Jan 2011
Location: Tippy-top of a ridge in WV
Posts: 6,355
Being ancient, when a child, my mother canned everything in a hot water bath. To my knowledge, she never had a pressure canner. Miraculously, everyone in the family survived.
PS, fresh beets, beet greens and pickled beets are my very most favorite food.
PS, fresh beets, beet greens and pickled beets are my very most favorite food.
#14
Super Member
Join Date: Jun 2009
Location: Tavistock, Ontario, Canada
Posts: 1,071
The bacteria which causes Botulism is not killed at boiling water temperature ... so if the bacteria gets into during the process of canning beets or any low acid fruit or vegetable, it will form the toxin which will then cause botulism. In days gone by with the water bath canning that went on a few people did die from eating contaminated jars of food. Botulism is nearly always fatal ego the only way to avoid it when eating canned food is to can the food properly so that the bacteria is killed during the processing.
Or you can take your chances ...
Or you can take your chances ...
#17
Super Member
Join Date: Feb 2010
Location: Virginia
Posts: 1,260
If you are having to buy a new pressure canner then check this one out.
http://www.fagoramerica.com/cookware...re_canning_kit
I love this pressure cooker/canner and it's so easy to use. I have the older type as well but I am short and to see inside the old canners I have to stand on a step stool just to look into the pot, so I never wanted to do much canning until I got the Fargo one. Now I can everything from veggies to meats, and it's the best way to cook cheaper cuts of meat and have them just as tender as the higher priced cuts.
I don't have any affiliation with this company, I just love it so much better then any other pressure cooker on the market.
http://www.fagoramerica.com/cookware...re_canning_kit
I love this pressure cooker/canner and it's so easy to use. I have the older type as well but I am short and to see inside the old canners I have to stand on a step stool just to look into the pot, so I never wanted to do much canning until I got the Fargo one. Now I can everything from veggies to meats, and it's the best way to cook cheaper cuts of meat and have them just as tender as the higher priced cuts.
I don't have any affiliation with this company, I just love it so much better then any other pressure cooker on the market.
#20
Super Member
Join Date: Oct 2010
Location: Nebraska
Posts: 3,257
For the definitive answer for questions regarding home canning go to the websites of your county extension services or since you are in Iowa try the Iowa State University. They normally have a wealth of information.
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