Quote:
Originally Posted by tempest@de
Two years ago we started making our own tomato sauce when she collects the tomatos in july, we can the jars in a water bath using an electric sterilizing pan and we have homemade tomato sauce without additives or preservatives that lasts until the next season. This year I experimented with green beens and even dried beans from our plants and all turned out well. I tried peaches one time just to see out it turned out and would like to make more, but the peach tree is small and doesn’t grow that many, maybe in a few years.
|
Water bath is fine for acidic (tomatoes, pickles) and sugar sweetened products, but not for veggies, especially beans. Even when people boiled them for hours, there was never any assurance that they were safe to eat later, as botulism can grow and the spores are not killed until subjected to the higher temps of a pressure canner (must specifically be a "canner" with a method to measure actual pressure, not a "cooker" only, which doesn't maintain or achieve a specific pressure).
Drying is safe for all, so long as the moisture is completely removed and you follow cleanliness guidelines. And boil before feeding extremely young children, who are not completely weaned - the lower acidity of their digestive system cannot kill the botulism spores.