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Message Subject >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Poster Handle Eggcellent
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To my knowledge, you can't safely pressure can any flour based items-like pastas. The food companies can do this due to micro controlling temps/times/pressures that we can't get in our home kitchens. IOW you can't be sure that the needed temp (240 degrees? Something like that) will penetrate the contents evenly for the required amount of time to be safe from botulinum. I'd love to do it if I could, because we do indeed enjoy moose stew, lol

There IS one product, called ClearGel (NOT to be confused with the little boxes for jam and jelly!) which is approved as a thickener-I have a bunch of it, from when I lucked onto a case of apples one time. Made apple pie filling which is a BIG CHORE, lol

Remember that you must process your foods to the item that takes the longest-thus, if you are making spaghetti sauce with meats, you need to pressure process for the meat.

There are a bunch of USDA pdfs available, plus I can recommend Putting Food By, and the Ball Blue Book as basic guides. That said, when I have something I am not sure about processing...I always check with Jackie Clay :)

 Quoting: suvalley

Thanks for the info, Suvalley. I guess I'll just have to stock up on dried pasta and save lots of water to boil it in!
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