Link to site for safe bottling/canning info

[Jeannine]

Hi, here I am sticking my neck out again.

This is the  link to uni which publishes  the US dept of Ag. book on safe bottling/canning procedures.

                          http://www.uga.edu/nchfp/publications/publications_usda.html



As I am often asked for it I thought I would give it a spot on it's own.

Apart from safe procedures it has a great recipe section

XX Jeannine

[Jeannine]

[littlebabybird]

thankyou jeannine
now to find a canner

[tim]

What happenened to my earlier post??


Good to have advice from those who know, Jeannine.

Yes – that's the link that I have plugged over the years but, for some situations, I have offered the HMSO brief which we have used for 60 years &, quote, "are still here"!!

Are we in danger??

http://img.photobucket.com/albums/v164/photo04/preserve1.jpg

http://img.photobucket.com/albums/v164/photo04/preserve2.jpg

http://img.photobucket.com/albums/v164/photo04/preserve3.jpg

[Jeannine]

Tim, your post which I answered showed up on the seeds have arrived thread.

No you are not in danger with the fruit and if you grow your own toms you will know if they are low acid which can be a probelm and I doubt if you grow them, very few people do, Some of the commercial ones are low acid.

Just don't oven can..heat doesn't penetrate enough, and you don't need to use a pressure cooker for friut, just a good water bath seal.

XX Jeannine

[tim]

Thanks for that.

No, I don't know the acidity thing - but don't do much these days.

So, for the benefit of others, how do you tell?

Or have you said this all before?

[thegreatgardener]

you do a ph test.