[Community_garden] Canning Resource and another way to preserve food
Julie Samuels
JSamuels at openlands.org
Sat Jul 14 12:18:35 EDT 2007
Cooperative Extensions, like the one we have based in Chicago, provide educators and materials on food preservation - they also have a "master food preserver" training program here. So I recommend searching State extension sites for canning information or asking them directly. They are always very concerned with health and safety, so their information should answer many of the questions raised here. And I'll bet you'll find the information is a variety of languages.
There is another way to preserve produce in addition to canning, and that is to dry it. It can be done safely, I think, using virtually no energy except the sun and stored indefintely. No pots, pressure or otherwise, no fire or fuel and no freezers required.
Julie Samuels
Openlands
www.openlands.org
________________________________
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Sent: Sat 7/14/2007 8:26 AM
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Subject: Community_garden Digest, Vol 209, Issue 1
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Today's Topics:
1. Re: Assistance with Project (Ken Hargesheimer)
2. Re: Assistance with Project (Lisa Dufresne)
3. Re: Assistance with Project (Laura McKenzie)
4. Re: Assistance with Project (Chuck Waibel)
5. Re: Assistance with Project (dorlandm at iowatelecom.net)
6. Re: Assistance with Project (Heather DeGeorge)
----------------------------------------------------------------------
Message: 1
Date: Fri, 13 Jul 2007 20:36:19 -0500
From: "Ken Hargesheimer" <minifarms at gmail.com>
Subject: Re: [Community_garden] Assistance with Project
To: "Libby J. Goldstein" <libby at igc.org>
Cc: Mike Leech <holabol at iafrica.com>,
community_garden at list.communitygarden.org, Mike McGrath
<MikeMcG at ptd.net>
Message-ID:
<da97c7770707131836w3a6c0ef5s3ac1522fd0c18b2e at mail.gmail.com>
Content-Type: text/plain; charset="iso-8859-1"
On 7/13/07, Libby J. Goldstein <libby at igc.org> wrote:
>
> One absolutely does not need a pressure to "bottle" food; however if
> you have access to freezers, blanching and then freezing is much
> easier.
Most countries in the world, including South Africa, do not have a high
percentage of frozen food as we do in the USA. Only the wealthy have
freezers and majority of the population does not have a ref. Realistically,
canning is the best option. My mother put up food in glass by boiling and
later had a pressure unit.
Ken Hargesheimer
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Message: 2
Date: Sat, 14 Jul 2007 00:32:03 -0400
From: "Lisa Dufresne" <lisadufresne at vermontel.net>
Subject: Re: [Community_garden] Assistance with Project
To: "Mike McGrath" <MikeMcG at PTD.net>, "Heather DeGeorge"
<hdegeorge at yahoo.com>, "Mike Leech" <holabol at iafrica.com>
Cc: community_garden at list.communitygarden.org
Message-ID: <B6E4476780A044E1B7B35A0FF44E9804 at LisaPC>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
reply-type=original
You're right, there are things that require the pressure cooker and you run
the risk of not killing all the bacteria if you only use a boiling water
bath. It guarantees a higher temp. (I cannot spell guarantee to save my
LIFE).
I can certainly consult my canning book if Mike (Leech) would like. It's no
bother.
Lisa
Athens, VT
----- Original Message -----
From: "Mike McGrath" <MikeMcG at PTD.net>
To: "Heather DeGeorge" <hdegeorge at yahoo.com>; "Mike Leech"
<holabol at iafrica.com>
Cc: <community_garden at list.communitygarden.org>
Sent: Friday, July 13, 2007 9:35 PM
Subject: Re: [Community_garden] Assistance with Project
> Well, gaursh--I sure think you do want to use a pressure cooker if you
> want
> to be safe with low to no acid foods. (That is, anything other than
> tamatas
> and pickled things.)
> Listers--are I wrong? Or do string beans, corn, etc., require pressure
> for proper putting up?
> ---McG
> ----- Original Message -----
> From: "Heather DeGeorge" <hdegeorge at yahoo.com>
> To: "Mike McGrath" <MikeMcG at PTD.net>; "Mike Leech" <holabol at iafrica.com>
> Cc: <community_garden at list.communitygarden.org>
> Sent: Friday, July 13, 2007 6:44 PM
> Subject: Re: [Community_garden] Assistance with Project
>
>
>> You don't need a pressure cooker. You can use stock pots of boiling
>> water. Most recipes account for the "water method" in the times stated
>> for processing. It's actually harder to find recipes that account for
>> pressure canning.
>>
>> Canning isn't nearly as hard as people think! I used to do it with
>> farmer's market produce when I lived in a 1-bedroom apartment. It's a
>> wonderful art that seems to be dying...
>>
>> --Heather DeGeorge
>>
>>
>>
>>
>> Mike McGrath <MikeMcG at PTD.net> wrote:
>> If by 'bottled' you mean 'canned up' in Mason jars, you need a pressure
>> cooker; any state University Extension website will have more details.
>> Chill the cooked food down in the fridges; then freeze, never putting
>> warm food into the freezer. Refrigeration is the best for food safety if
>> you
>> have the room and power....
>>
>> Good luck!
>> ---Mike McG
>>
>> ----- Original Message -----
>> From: "Mike Leech"
>> To:
>> Sent: Sunday, July 08, 2007 4:49 AM
>> Subject: [Community_garden] Assistance with Project
>>
>>
>>> Greetings all Gardeners,
>>>
>>> We are about to commence with a project here on the east coast of South
>>> Africa in converting a small municipal depot in to a community gardeners
>>> training centre and kitchen.
>>>
>>> One of the areas in which we are out of our depth is the conversion of
>>> surplus garden produce into unique saleable products in our soon to be
>>> converted kitchen. We will also be tasked with the cooking up of donated
>>> fruit and vegetables for the local school children feeding scheme
>>> especially
>>> for the children who live in child controlled homes.
>>>
>>> We do not know much about safe bottling and preparation of meals for
>>> freezing
>>>
>>> We have had fridges and deep freezes donated for the storage of these
>>> cooked
>>> meals. We also will have enough pantry space for keeping our bottled
>>> produce.
>>>
>>> What we would appreciate if any person could share with us recipes and
>>> suggestions that could assist us in making this project a success.
>>>
>>> Many thanks,
>>> Michel Leech
>>> eThekwini Municipality
>>> c/o P.O. Box 1878,
>>> Pinetown.3600
>>> South Africa
>>>
>>> -----Original Message-----
>>> From: community_garden-bounces at list.communitygarden.org
>>> [mailto:community_garden-bounces at list.communitygarden.org]On Behalf Of
>>> community_garden-request at list.communitygarden.org
>>> Sent: 29 June 2007 06:01 PM
>>> To: community_garden at list.communitygarden.org
>>> Subject: Community_garden Digest, Vol 198, Issue 1
>>>
>>>
>>> Send Community_garden mailing list submissions to
>>> community_garden at list.communitygarden.org
>>>
>>> To subscribe or unsubscribe via the World Wide Web, visit
>>> http://list.communitygarden.org/mailman/listinfo/community_garden_list.comm
>>> unitygarden.org
>>>
>>> or, via email, send a message with subject or body 'help' to
>>> community_garden-request at list.communitygarden.org
>>>
>>> You can reach the person managing the list at
>>> community_garden-owner at list.communitygarden.org
>>>
>>> When replying, please edit your Subject line so it is more specific
>>> than "Re: Contents of Community_garden digest..."
>>>
>>>
>>>
>>> _______________________________________________
>>> The American Community Gardening Association listserve is only one of
>>> ACGA's services to community gardeners. To learn more about the ACGA and
>>> to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>>>
>>> To post an e-mail to the list: community_garden at list.communitygarden.org
>>>
>>> To subscribe, unsubscribe or change your subscription:
>>> http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>>>
>>>
>>
>>
>>
>> _______________________________________________
>> The American Community Gardening Association listserve is only one of
>> ACGA's services to community gardeners. To learn more about the ACGA and
>> to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>>
>> To post an e-mail to the list: community_garden at list.communitygarden.org
>>
>> To subscribe, unsubscribe or change your subscription:
>> http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>>
>>
>>
>> ---------------------------------
>> Luggage? GPS? Comic books?
>> Check out fitting gifts for grads at Yahoo! Search.
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>> _______________________________________________
>> The American Community Gardening Association listserve is only one of
>> ACGA's services to community gardeners. To learn more about the ACGA and
>> to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>>
>> To post an e-mail to the list: community_garden at list.communitygarden.org
>>
>> To subscribe, unsubscribe or change your subscription:
>> http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>>
>>
>
>
>
> _______________________________________________
> The American Community Gardening Association listserve is only one of
> ACGA's services to community gardeners. To learn more about the ACGA and
> to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>
> To post an e-mail to the list: community_garden at list.communitygarden.org
>
> To subscribe, unsubscribe or change your subscription:
> http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>
------------------------------
Message: 3
Date: Sat, 14 Jul 2007 00:19:41 -0500
From: "Laura McKenzie" <laurabrownmckenzie at worldnet.att.net>
Subject: Re: [Community_garden] Assistance with Project
To: "Mike McGrath" <MikeMcG at PTD.net>,
<community_garden at list.communitygarden.org>>
Message-ID: <040501c7c5d6$96f54c80$fba24a0c at yourpa86z1i3g7>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
reply-type=original
Long ago people canned with no pressure but the practice wasn't safe then or
now. One difference is that back then doctors couldn't pin down or didn't
pin down what caused some deaths and now they can and do. You cannot taste
botulism. Its the luck of the draw. I wouldn't want to take that chance
with my family when its easily prevented with pressure canning.
Low acid foods should be pressure canned.
"Bacteria, however, are not as easily destroyed. The bacteria, Clostridium
botulinum produces a spore that makes a poisonous toxin which causes
botulism. This spore is not destroyed at 212? F. In addition, bacteria
thrive on low acids in the absence of air. Therefore, for a safe food
product, low-acid foods need to be processed at 240? F. This temperature can
only be achieved with a pressure canner. "
http://www.gopresto.com/recipes/canning/index.php
Preparation and processing directions for canning vegetables
in a pressure canner at 240 degrees F
http://ohioline.osu.edu/hyg-fact/5000/5344.html
National Center For Home Food Preservation:
http://www.uga.edu/nchfp/publications/publications_usda.html
(I've used this link a lot. Its very helpful.)
I can't speak for the accuracy of the following statement but it caught my
eye in my search for additional info:
---begin quote----
" Neurotoxins Food poisoning can really do a number on the very young and
the very old. It only takes once. I'm sure in the old days they did all
sorts of things people don't do now days. 40 years ago, who wore seat belts?
Botulism is a group of seven related neurotoxins that are the most potent
neurotoxins known. It is 275 times more toxic than cyanide, and 100,000 more
toxic than sarin nerve gas. Crystalline botulinum toxin has been turned into
a military weapon as it is the most poisonous substance known to man. The
amount of a single gram, evenly dispersed and inhaled, would kill more than
a million people. [from The Wednesday Report Canada's Aerospace and Defense
Weekly]. Now, do you really want to risk eating some of that? "
http://www.paulnoll.com/Oregon/Canning/canning-botulism.html
----end quote-------
><>`` ><>`` ><>`` ><>`` ><>`` ><>`` ><>``
Laura's Homeschooling, Garden, and Genealogy Site
is found here: http://home.att.net/~ekyorigins
``<>< ``<>< ``<>< ``<>< ``<>< ``<>< ``<><
------------------------------
Message: 4
Date: Sat, 14 Jul 2007 00:52:37 -0600
From: Chuck Waibel <newworld at fedteldirect.net>
Subject: Re: [Community_garden] Assistance with Project
To: Mike McGrath <MikeMcG at PTD.net>
Cc: Mike Leech <holabol at iafrica.com>,
community_garden at list.communitygarden.org
Message-ID: <469872B5.5000509 at fedteldirect.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
As a rule, only meats and dairy products require pressure canning.
True, tomatoes and other high-acid foods are best, but only those with
the types of protiens and fats that are readily attacked by toxic
putrefacting microorganisms need pressure canning. We've been canning
many things for years, maybe decades, and have thoroughly researched this.
Chuck Waibel
Mike McGrath wrote:
>Well, gaursh--I sure think you do want to use a pressure cooker if you want
>to be safe with low to no acid foods. (That is, anything other than tamatas
>and pickled things.)
> Listers--are I wrong? Or do string beans, corn, etc., require pressure
>for proper putting up?
> ---McG
>----- Original Message -----
>From: "Heather DeGeorge" <hdegeorge at yahoo.com>
>To: "Mike McGrath" <MikeMcG at PTD.net>; "Mike Leech" <holabol at iafrica.com>
>Cc: <community_garden at list.communitygarden.org>
>Sent: Friday, July 13, 2007 6:44 PM
>Subject: Re: [Community_garden] Assistance with Project
>
>
>
>
>>You don't need a pressure cooker. You can use stock pots of boiling
>>water. Most recipes account for the "water method" in the times stated
>>for processing. It's actually harder to find recipes that account for
>>pressure canning.
>>
>> Canning isn't nearly as hard as people think! I used to do it with
>>farmer's market produce when I lived in a 1-bedroom apartment. It's a
>>wonderful art that seems to be dying...
>>
>> --Heather DeGeorge
>>
>>
>>
>>
>>Mike McGrath <MikeMcG at PTD.net> wrote:
>> If by 'bottled' you mean 'canned up' in Mason jars, you need a pressure
>>cooker; any state University Extension website will have more details.
>>Chill the cooked food down in the fridges; then freeze, never putting
>>warm food into the freezer. Refrigeration is the best for food safety if
>>you
>>have the room and power....
>>
>>Good luck!
>>---Mike McG
>>
>>----- Original Message -----
>>From: "Mike Leech"
>>To:
>>Sent: Sunday, July 08, 2007 4:49 AM
>>Subject: [Community_garden] Assistance with Project
>>
>>
>>
>>
>>>Greetings all Gardeners,
>>>
>>>We are about to commence with a project here on the east coast of South
>>>Africa in converting a small municipal depot in to a community gardeners
>>>training centre and kitchen.
>>>
>>>One of the areas in which we are out of our depth is the conversion of
>>>surplus garden produce into unique saleable products in our soon to be
>>>converted kitchen. We will also be tasked with the cooking up of donated
>>>fruit and vegetables for the local school children feeding scheme
>>>especially
>>>for the children who live in child controlled homes.
>>>
>>>We do not know much about safe bottling and preparation of meals for
>>>freezing
>>>
>>>We have had fridges and deep freezes donated for the storage of these
>>>cooked
>>>meals. We also will have enough pantry space for keeping our bottled
>>>produce.
>>>
>>>What we would appreciate if any person could share with us recipes and
>>>suggestions that could assist us in making this project a success.
>>>
>>>Many thanks,
>>>Michel Leech
>>>eThekwini Municipality
>>>c/o P.O. Box 1878,
>>>Pinetown.3600
>>>South Africa
>>>
>>>-----Original Message-----
>>>From: community_garden-bounces at list.communitygarden.org
>>>[mailto:community_garden-bounces at list.communitygarden.org]On Behalf Of
>>>community_garden-request at list.communitygarden.org
>>>Sent: 29 June 2007 06:01 PM
>>>To: community_garden at list.communitygarden.org
>>>Subject: Community_garden Digest, Vol 198, Issue 1
>>>
>>>
>>>Send Community_garden mailing list submissions to
>>>community_garden at list.communitygarden.org
>>>
>>>To subscribe or unsubscribe via the World Wide Web, visit
>>>http://list.communitygarden.org/mailman/listinfo/community_garden_list.comm
>>>unitygarden.org
>>>
>>>or, via email, send a message with subject or body 'help' to
>>>community_garden-request at list.communitygarden.org
>>>
>>>You can reach the person managing the list at
>>>community_garden-owner at list.communitygarden.org
>>>
>>>When replying, please edit your Subject line so it is more specific
>>>than "Re: Contents of Community_garden digest..."
>>>
>>>
>>>
>>>_______________________________________________
>>>The American Community Gardening Association listserve is only one of
>>>ACGA's services to community gardeners. To learn more about the ACGA and
>>>to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>>>
>>>To post an e-mail to the list: community_garden at list.communitygarden.org
>>>
>>>To subscribe, unsubscribe or change your subscription:
>>>http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>>>
>>>
>>>
>>>
>>
>>_______________________________________________
>>The American Community Gardening Association listserve is only one of
>>ACGA's services to community gardeners. To learn more about the ACGA and
>>to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>>
>>To post an e-mail to the list: community_garden at list.communitygarden.org
>>
>>To subscribe, unsubscribe or change your subscription:
>>http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>>
>>
>>
>>---------------------------------
>>Luggage? GPS? Comic books?
>>Check out fitting gifts for grads at Yahoo! Search.
>>-------------- next part --------------
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>>_______________________________________________
>>The American Community Gardening Association listserve is only one of
>>ACGA's services to community gardeners. To learn more about the ACGA and
>>to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>>
>>To post an e-mail to the list: community_garden at list.communitygarden.org
>>
>>To subscribe, unsubscribe or change your subscription:
>>http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>>
>>
>>
>>
>
>
>
>_______________________________________________
>The American Community Gardening Association listserve is only one of ACGA's services to community gardeners. To learn more about the ACGA and to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
>
>To post an e-mail to the list: community_garden at list.communitygarden.org
>
>To subscribe, unsubscribe or change your subscription: http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
>
>
>
------------------------------
Message: 5
Date: Sat, 14 Jul 2007 08:13:49 -0500 (CDT)
From: dorlandm at iowatelecom.net
Subject: Re: [Community_garden] Assistance with Project
To: community_garden at list.communitygarden.org
Message-ID:
<1560.71.7.28.16.1184418829.squirrel at webmail.iowatelecom.net>
Content-Type: text/plain;charset=iso-8859-1
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)
------------------------------
Message: 6
Date: Sat, 14 Jul 2007 06:26:09 -0700 (PDT)
From: Heather DeGeorge <hdegeorge at yahoo.com>
Subject: Re: [Community_garden] Assistance with Project
To: dorlandm at iowatelecom.net,
community_garden at list.communitygarden.org
Message-ID: <30086.98301.qm at web38011.mail.mud.yahoo.com>
Content-Type: text/plain; charset="iso-8859-1"
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)
_______________________________________________
The American Community Gardening Association listserve is only one of ACGA's services to community gardeners. To learn more about the ACGA and to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
To post an e-mail to the list: community_garden at list.communitygarden.org
To subscribe, unsubscribe or change your subscription: http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
---------------------------------
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_______________________________________________
The American Community Gardening Association listserve is only one of ACGA's services to community gardeners. To learn more about the ACGA and to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/>
To post an e-mail to the list: community_garden at list.communitygarden.org
To subscribe, unsubscribe or change your subscription: http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
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