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Post by braided-rug on Apr 9, 2007 16:24:26 GMT 10
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Post by greenliving on Jan 4, 2008 13:46:22 GMT 10
Wow .... nice to see "Home Preserving" coming into the mainstream media, but it would be nice if they got it right. Modern techniques, call for processing ALL preserves after "nearly" filling the jars and sealing. For high acid foods, process in a boiling water bath, long enough for the entire contents of the jars to reach 100 dgrees. To do otherwise is to risk food poisoning. Many a time when young, I had stomach aches, and worse that were attributed to eating too many apples, or something similar. Now I wonder, was it Grandma's home preserves  ? Home preserving is great, it can save money, you know what is in the preserves, which is especially good with so many people sufferring food allergies, and it is an enjoyable pastime .... but incorrectly done it can be dangerous. I don't want to frighten anyone off from the adventure of home preserving , I just want to see everone safe and healthy. Cheers ... Dave www.greenlivingaustralia.com.au |
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Post by violet on Jan 4, 2008 19:36:31 GMT 10
Thanks, Dave. The more information, the better, I reckon. I was put off preserving years ago after receiving one too many home-made jars of jam with mould on top.  edited to add: just quickly checked the greenliving website - looks excellent! |
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Post by braided-rug on Jan 4, 2008 21:11:22 GMT 10
I am sorry to hear about your stomach aches Dave. Thanks for sharing your knowledge with us.
I got some jam a couple of years ago like that, i.e. mould. Recently I learnt from this person they don't boil the lids, I was surprised as I am pretty certain they did in the past.
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Post by greenliving on Jan 10, 2008 8:17:25 GMT 10
I was discussing safe home preserving with a fellow from the food safety division of the Qld Health Dept. and one of his most stressed points is that the jars and lids MUST be sterilised .... He was insistent that they must be washed and then placed in boiling water .... he even mentioned that putting them in a hot oven was not good enough. I think the thing with home preserving is that it is better to be safe than sorry .... especially as it is often your own family that will eat your preserves. A hot oven "might" be hot enough to sterilise the lids and jars, but boiling water is definitely safe, and can be seen to be boiling. Some home preserving guides say that you can preserve at temperatures just below boiling ... BUT, if the temperatures are not constantly monitored, or your thermometer is not extremely accurate, and the temperatures are low, or do drop just a few degrees, there is a danger that you will not have killed all the nasties. Whereas boiling water is, at sea level 100 degrees, and visibly confirmable ... and you can hear it too. Cheers .... David www.misterballoons.com.auwww.greenlivingaustralia.com.au |
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