serendipity Posted March 7, 2009 Share Posted March 7, 2009 Judy, that is some beautiful canning you have there! Link to comment
A mother a survivor Posted March 7, 2009 Share Posted March 7, 2009 Judy, what is that underneath the peaches? IS that canned chicken? Link to comment
JCK88 Posted March 7, 2009 Share Posted March 7, 2009 LOL I'm allergic to chicken those are canned pear halves. We love canned pears. I have another shelf of canned meats, beef, turkey, and pork and also some meat soups such as turkey and beef stew and also bean soup with ham and spaghetti sauce, salsa, pickles, and jams. This pic was taken a couple years ago. It's of the "fruit section." I should take some updated ones because I have gone canning insane since then and now can all year round. I mainly took the photo because of Burnie, the cat. LOL He loves rearranging shelves and making beds. Makes it impossible to work well, but he makes me laugh so I let him be a pain. Link to comment
kully Posted March 14, 2009 Share Posted March 14, 2009 OK , now I'm really spooked . I have several jars of green beans in the pantry, I know I canned most of them, but there are a couple that I'm not sure who did them, I think my sister who I totally trust to do things right. Lids are all tightly sealed and everything looks good , But , my big question is this. If I boil the beans for 10 minutes before serving , would that take care of any potential botulism? If not, I just may trash all of them, don't know if I could feed them to my little ones (great- grands) Link to comment
Crazy4Canning Posted March 14, 2009 Share Posted March 14, 2009 Well, if you're not 100% sure, I don't know. I found a quart of beans the other day that someone gave me. I wasn't sure if they were pressure canned or not...so I opened them up (they smelled and looked fine) but I threw them away, simply because I wasn't completely sure. The old adage "When in doubt, throw it out" would seem to apply here... Link to comment
Canned Nerd Posted March 14, 2009 Share Posted March 14, 2009 People used to boil for 10 minutes to kill any active toxins, but I would still be nervous and would probably toss if I had doubts of how they were originally processed. Botulism toxin is odorless, tasteless and colorless and does not necessarily have to be associated with spoilage. Since it is so dangerous in small concentrations, one would not know if all of the toxin was actually destroyed. Link to comment
Fullpantry Posted March 16, 2009 Share Posted March 16, 2009 I think I'm more inclined to make "leather britches" with my green beans. Pretty much that means they are dried. Link to comment
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