SurvivalMom78

All I can is I wish I had never had the bright idea to buy a used mobile home. [img=http://mrssurvival.com/forums/public/style_emoticons/default/sad.gif] The damage that was hidden was more than we could chew.

I agree! We had black mold hidden in our mobile home, which we bought while we were building our house. Plus formaldehyde and all other sorts of nasties are in mobile homes. We lost everything because the mold was widespread. We had to move and rent a home-could never finish our actual home. It was a complete nightmare. Mold can be a real problem with mobile homes, but that might now affect some as much as it did us )living in humid Florida!). We literally had to throw away anything with paper or fabric/so pretty much everything was gone.

I would recommend saving and buying a small log KOA type cabin, which you would likely get for the same price/cheaper than a used mobile home.

Thank you Violet! I know I can count on you to help me keep my family safe!

Okay, so I must skin the tomatoes first, right? Sorry, just trying to be extra cautious! And thanks for the info about blending-I didn't think about that! Thank you!

Yes, thank you! I have always used the small jars, and am relieved to know I can use pint jars now. Making jelly sandwiches for the kids would be easier with a larger pint, rather than opening up a new small jar every 3 days!

Do we have to remove the tomato skins when canning or making sauce? I pressure can my tomatoes and tomato sauces, and I am hoping to at least make the sauce out of whole tomatoes without skinning them first. I have a Vitamix and it will complete purée anything! However, I want to ensure this is safe (skins on) before I start. All the "official" sites mention skinning them first, but it doesn't say why. I know with things like potatoes you should peel them first, but just curious with tomatoes.

She is all over Facebook! I worry someone is going to get hurt from her unsafe recipes!

If I can everything 100% by the book (like Ball and UGA) I shouldn't have to worry a lot about it right? I've finally gotten over my fear of pressure canning... But these stories make me worry! This is a good reminder we should always be careful- I wish we knew what food product it was.

Thank you!

Ohhh I was wondering the same thing!

Update:

I really appreciate everyone's insight to what could possibly be going on with the jars of pasta sauce. I kept them, labelled them (to distinguish them from the others) and set them in a seperate area. I read everyone's post, and I could see valid points from both sides. I also did some research on the thermophilic bacteria and saw supporting evidence (from government sites) that said it was harmless, and others that said it could be harmful.

So.....I decided to experiement. I have sauce I prepared previously (same UGA recipe) and I opened one that was processed exactly how it should have been, and then the ones in question here.

The ones that were in question were bad. I opened the jar and it squirted at me. It was foul. Because squirting jars could mean botulism (although I don't see how it could in such a high acid pressure canned dish) I took the steps I have read here to dispose of the jars and their contents. I wore gloves, bleached the entire area, and wore a N95 mask (which I hope is okay.)

I really appreciate everyones input, from a Master Food Preserver, to an Science major, to ladies who have done this for years..... but the end result was bad sauce. I didn't open all the jars, just that one, the others may have been okay-but I did not want to risk it. From now on, I will do things exactly by the book. I'm sure that most of the time waivering from the suggestions is "probably" okay. Lot's of people can, and there are not many cases of botulism....but food illnesses often go unreported, and when in doubt, throw it out.

Thanks everyone, and I didn't mean to cause any conflict.

We're all in this together, and I like this online family. No fighting!

I did reprocess them I reheated the food to a boil, then repacked in new hot jars and new lids....so I guess I need to toss everything now? Violet, is the jars salvagable? Or is it like botulism, where everything needs to be destroyed?

I am crying so bad right now, my poor pasta sauce

Sorry, they are NOT SAFE !!! They have a thermal loving bacteria that grows in that hot canner. You cannot safely save them at this point.

 

If you reprocess, I cannot guarantee that it will destroy all the bacteria. So, it is up to you if you want to risk it.

 

You are also lucky you did not get a reverse vacuum. Yes, it really happens ! No matter what you do, the canner lid will never come off. Then you lose not only the food, jars, but the entire canner. I am telling you the truth, this can happen.

I know of people it did happen to.

Could I reprocess them? I'm so sad!!!

I was up late pressure canning, and was very tired. I allowed the pressure canner to cool, and removed the weighted gauge, but then I fell asleep and the jars were inside the pressure canner all night (with the lid on) for about 6 hours, until I woke up and realised it. Are my jars safe? Do I have to throw everything away???

So, I finally managed to get over my fears, and started pressure canning! I'm sooooo addicted! I haven't posted on here in a few weeks because I have been canning everything in sight! (well, only UGA or Ball Blue Book approved!)

My friends think I'm nuts, because if I am not sure about something canning related, I'm like "I don't think Violet would approve of this method." And they are like, Who is Violet? LOL

I've pressure canned tomatoes, pinto beans-with Molasses, and carrots. I've WBC about 100 jars of jam/preserves and Orange Slices! Oh, and about 20 jars of syrups, peach, blueberry, etc! Sooo happy! It is nice to have a creative outlet/craft that actually helps put food on the table. I just have the simple Presto small canner, but I love it so much!

I'm canning more carrots tonight.

Thanks for the responses everyone-I really appreciate it! Also, Crazy 4 Canning, you keep a Kosher kitchen? You cook your husband pork, is he not Jewish? Just curious I'm very glad canning can be Kosher!

Not sure if it is okay to post this here, but online smartsource has Ball jar coupons at a value of $3.00 off of two cases, and you are allowed to print it twice. Hopefully this helps someone out, I know the jars can be expensive!

http://coupons.smartsource.com/smartsource/index.jsp?Link=MKRU3JAAR6CCY

I am soooo careful about canning everything by the book, and I am really afraid of making a mistake. I am going to start pressure canning, and I saw online a recipe for canning chili beans. I am curious if it is safe. Also, I see a lot of recipes that call for adding salt pork, or bacon, etc. My husband is Jewish, and we do not eat pork. Can I omit the Ball recipes that call for adding salted pork? I am worried that maybe the balance requires it, so I am so afraid of trying. We need to keep kosher, but I still want to can yummy baked beans. Is this possible to just omit the salted pork?

Also, I love this womans videos, although I understand she may not be following "approved" guidelines. I am sooo by the book when it comes to canning, it isn't even funny. This recipe would be amazing if it is possible. Violet, would you give this recipe the go-ahead?

1 cup kidney beans rinsed and drained (but dry)

2 cloves of garlic

some onion

red bell pepper

1/2 teaspoon of salt

chili seasoning powder

1/2 teaspoon paprika,

cumin

Does anyone know of reliable canning videos? I learn better that way!

Thank you!

I canned Ball's book recipe for "spirited blueberries" and I also canned blueberry jam! I am so addicted to canning now, everything I look at I wonder "Can I can that?"

Thanks! I have Nubian goats, and they are great milkers! I love goat milk!

What kind of goats? I have horses, goats [Nigerian Dwarf], and ducks. .... but you might already know that if you've been lurking for years.

 

Glad you're here to talk to us now tho!

 

MtRider

Hello!

I have several questions about canning, and I did read the archives and what not to can. I still have some questions though. If anyone can help out, I'd appreciate it. I am super careful about canning so I want to be sure of things. I apologize if these are silly questions. I do have the Ball Blue book, and the recommended website, but did not read anything about my questions.

1. When reading the Ball Blue Book it says to peel peaches/tomatoes by blanching, can I just wash and peel the skins with a veggie peeler?

2. In recipes that use a vanilla bean, can I use real Vanilla extract instead?

3. For recipes that call for spices, can I omit them? For example it it says cinnamon, clove, etc could I leave one out? Use allspice instead? Can I double the spice, using two tablespoons instead of one?

4. Does canning/pickling salt go bad? I bought two boxes 4 years ago and never used it. Is it safe to use for canning now?

5. I have several canning jars still in original packaging, but they have been stored in a Florida garage for 4 years. Are the lids stiill good?

6. I read you should boil your meat/veggies for 10 minutes after you open them (after they have been canned) Do you guys really do that? In other words, I couldn't grab a jar of jarred chicken breast and put it on a sandwich? Also, do you open it and boil it, or boil it in the jar? I'm so confused!

7. I know you usually cannot substiture in a recipe, but if a recipe calls for red onions (like the read onions with honey in the ball blue book) can I use white onions instead? Is there really that much difference?

I REALLY REALLY appreciate everyone's help!!! I just want to can safely! So glad my husband bought me my first pressure canner!!!!

Hello,

I have lurked here for years and enjoy having the company of likeminded individuals.

I did post here a few times back in 08, but I cannot remember any of my contact info, so I created a new login. I've since been through a divorce and have now remarried, so it is probably just as well.

I have started a garden, enjoy crocheting, canning with a water bath, and have horses, goats, and chickens on my ex husbands property. I live in Florida, and love prepping. My ex-husband was a prepper, and I am starting to get my current husband into this lifestyle. My ex and I are best friends, (we have three children together) so his property is my ultimate bug out location. Hope this doesn't sound too weird.

Just wanted to stop in and say hello!

Violet, Thank you so much! I had seen this recipe before from you, but didn't know if it would be okay on peaches. I am always so careful and worried, I want things done exactly by the book.

The peach syrup is delicious, one of the best items I have tasted in a long time! Thank you so much!

Yes, peach jam,, peach syrup, or peach butter. I like the pectin added to the syrup.

 

 

 

I use this all the time with great results.

Syrups made from blackberries, huckleberries, raspberries, boysenberries,loganberries, sour cherries, and Island Belle grapes as well as mixtures ofberries are of good flavor, color, and consistency (thin like maple syrup,medium thick like corn syrup, or slightly jelled). Syrups can be made with orwithout pectin and lemon juice. Lemon juice may improve color. Use of pectinwill vary consistency.

 

To Prepare Fruit Puree:

Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruitthoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cupscrushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5for soft fruits...about 10 minutes for firm fruits like cherries and grapes.Press through sieve.

 

SYRUPS MADE WITH PUREE

4 cups puree

4 cups sugar

1/2 package or less powdered pectin (if desired)

3 or 4 Tbsp lemon juice (if desired)

 

1. Mix puree, sugar, pectin and lemon juice.

2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches218F).

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars towithin 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and cool.

6. Check lids, label, and store in cool, dry place.

 

To Prepare Fruit Juice:

Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruitthoroughly. Place crushed fruit in dampened jelly bag and drain. For clearestjuice, do not press bag to extract juice. For firm fruits, heat is needed tostart flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit.Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampenedjelly bag; drain.

 

SYRUPS MADE WITH JUICE

4 cups juice

4 cups sugar

1/4 cup lemon juice (if desired)

1/2 package or less powdered pectin (if desired)

 

1. Mix juice, sugar, lemon juice and pectin.

2. Bring to boil and boil 2 minutes.

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canningjars to within 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and let cool.<br style="mso-special-character: line-break;"><br style="mso-special-character: line-break;">

:sEm_blush: Hello,

I recently decided to try canning again, and have been lurking these forums for years without posting. You are all a bunch of amazing ladies, (and occasional men!)

I tried to blanch peaches to peel them, but left them in the boiling water too long. Now I have 18 large gooey peaches. The skin is intact, but the inside is all mush. Is there anything I can do with them, like make a syrup for canning? The peaches are intact, but if I slide the skin off it all turns to water (albeit yummy) juice. The peach pits are still inside the peach....not sure if there is anything I can do! :sEm_blush: