[Community_garden] Assistance with Project

[Heather DeGeorge]

You might want to contact: http://www.uga.edu/nchfp/index.html  or USDA themselves to see if their canning guide is published in spanish.

  As for the rest, my family has never had a problem with water canning because we were strict about following instructions and ensuring our processing times were a little longer than needed.  Don't forget that while they know what kills people now, they also have published instructions on the proper processing times for water-canning so that it can be safe.  
   
  I own a pressure canner.  They scare me.  That's my personal issue.  But knowing that there is a clear set of guidelines on safe water canning (that my family's used successfully and EXCESSively ;) for decades)  is comforting.  I'm not arguing that pressure canning guarantees a higher temp--I know it does.  There's no question about it.
   
  --Heather
   
   
  
dorlandm at iowatelecom.net wrote:
  Hi All,
I have a question somewhat along this subject. I am looking for
instructions for canning which are in Spanish. I especially want
instructions on how to preserve green beans in a pressure canner along
with detailed instructions on using a pressure canner. I would want these
instructions to follow USDA guide lines. Of course these instructions need
to have accurate translations as to temperatures and times for processing.

I am coordinator for a small community garden (28 plots) with about half
the plots gardened by Hispanic.

As to preserving low acid foods without pressuring, I remember my mother
using the hot water bath method. None of us ever got sick from eating
these, but I wouldn't want to use that method now. Safety aside, I am
wondering how much nutrition was actually left after hours of boiling.
Marilyn
(Iowa)






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