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bluegrassmom

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Posts posted by bluegrassmom

  1. I have a pizza sauce recipe that I want to can - I know lots of other ladies that actually do can this recipe already - but I wanted to ask about thickening agents. They put "therm-flo" in it to thicken it, which I've never even heard of that. But they said you could use corn starch as well. Is it safe to can something with a thickening agent in it?

  2. Oh thank you for this! It's been so long since I've seen one of these games on here! I've been hoping one would pop up soon. I'm going to read all the links and then get my plans together. :cele: (We really need a covered wagon smiley now!)

  3. Ok, now I'm confused.

     

    Originally Posted By: Violet
    This is why you don't can fats/butter/oil.The fats surround particles of food, allowing botulism to even survive pressure canning.

     

    The first time I ever canned my dear meat, after it sealed and cooled, I ended up with a layer of fat that had come to the top of the jars. I came here and asked if that was normal and was told that it was. We've always eaten it (I just spoon that layer off and use the meat) and it's always done fine. Or were you talking about adding in extra fats? Because what I had was just fat from the meat, not anything extra added in.

     

     

  4. I know that a few years ago I had always heard that you were never supposed to can corn. Then we did that post where we all showed our kitchens and I saw row after row of canned corn in Darlene's kitchen and learned differently.

     

    I have also heard that you're not supposed to can potatoes, but found a lady tonight in blogdom that cans them 100 pounds at a time.

     

    I know we're not supposed to can butter or pumpkin butter. (Really not trying to start anything with that statement. I know there are some strong feelings on both sides of that argument.) Also know about not doing pasta.

     

    So can we please get a list of what we should not can?

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