Your clove comment made me laugh. Our family recipe for pickled beets includes clove and it is to die for. I think the thing that pisses me off the most about canning recipes is how inexact they are but they require you to follow them exactly. 1 cup of onion? Diced, minced, chunks? All different amounts. Give me a weight if you want exact or give me wiggle room. I'm not a new canner anymore, but this was so frustrating back then and still pisses me off.
Ha! I love this! Yes! Everyone has different tastes, and I do love pickled beets with warm spices. Leaving the clove in was a little intense for me. You are right, without a weight it is not exact at all! Yet they act as if you will die without following the recipe. Thanks so much for watching and for sharing. :)
My own recipe canner here. I make a *really* good puttanesca sauce, which I used to freeze routinely, but am now experimenting with canning. It is not an approved recipe. There is a Ball recipe for water-bath canned eggplant 'puttanesca', but it bears little resemblance to a proper Italian-style puttanesca sauce. Also, the way that I make puttanesca sauce is not as acidic - I add lemon juice, but not nearly in such huge amounts. I've tested the pH at around 5. So water-bath canning is a big no unless I want to change the recipe considerably and add a lot more lemon juice or citric acid than I'd like. However, I'm fine with pressure canning it. Looking through approved recipe, I see that there's a tomato and ground beef -based spaghetti sauce where the recommended time is 1 hour at 11+ PSI (I always pressure can at around 12.5-13 PSI anyway.) If anything, the ground beef represents something that would need longer sterilization than the relatively small amount of anchovy in my recipe, so I use the 1 hour processing time called for in the spaghetti with meat sauce recipe, which should be more than enough.
Someone said that boiling does not kill the spores from botulism🤷♀️ The entire reason I searched for this subject is because it doesn't make sense that I can something a certain way but can't can it a little different. It doesn't make sense to me that only approved agency recipes are okay. Longer canning times, whether water bath or pressure, seems like it should it should be okay. My salsa recipe that I got on line isn't approved, but I use heirloom tomatoes (they should be high acid) and of course it has vinegar in it. Why wouldn't it be safe? Learn the rules, then learn how to break them safely. We are of like minds!
For this reason exactly I have avoided canning for years! Thank you for the insight and fresh perspective 💛
I did too at first! The more you know, right?! :) Thanks for watching.
Your clove comment made me laugh. Our family recipe for pickled beets includes clove and it is to die for.
I think the thing that pisses me off the most about canning recipes is how inexact they are but they require you to follow them exactly. 1 cup of onion? Diced, minced, chunks? All different amounts. Give me a weight if you want exact or give me wiggle room. I'm not a new canner anymore, but this was so frustrating back then and still pisses me off.
Ha! I love this! Yes! Everyone has different tastes, and I do love pickled beets with warm spices. Leaving the clove in was a little intense for me.
You are right, without a weight it is not exact at all! Yet they act as if you will die without following the recipe. Thanks so much for watching and for sharing. :)
What a great video! Thank you for helping me clear up my insecurities in canning. I want to can my own stuff and not follow recipes.
Thank you so much. I knew I couldn’t be the only one wanting to just can my win recipes! :) we can do it thoughtfully and confidently.
My own recipe canner here. I make a *really* good puttanesca sauce, which I used to freeze routinely, but am now experimenting with canning. It is not an approved recipe. There is a Ball recipe for water-bath canned eggplant 'puttanesca', but it bears little resemblance to a proper Italian-style puttanesca sauce. Also, the way that I make puttanesca sauce is not as acidic - I add lemon juice, but not nearly in such huge amounts. I've tested the pH at around 5. So water-bath canning is a big no unless I want to change the recipe considerably and add a lot more lemon juice or citric acid than I'd like.
However, I'm fine with pressure canning it. Looking through approved recipe, I see that there's a tomato and ground beef -based spaghetti sauce where the recommended time is 1 hour at 11+ PSI (I always pressure can at around 12.5-13 PSI anyway.) If anything, the ground beef represents something that would need longer sterilization than the relatively small amount of anchovy in my recipe, so I use the 1 hour processing time called for in the spaghetti with meat sauce recipe, which should be more than enough.
That is so awesome. I love how you’re thinking it through and making it work. I love puttanesca.
Another thing that is not often mentioned is that you can kill botulism with proper heating. After I learned this, I became waaay less concerned
Totally! Boil your food before eating and you’re good to go!
Someone said that boiling does not kill the spores from botulism🤷♀️ The entire reason I searched for this subject is because it doesn't make sense that I can something a certain way but can't can it a little different. It doesn't make sense to me that only approved agency recipes are okay. Longer canning times, whether water bath or pressure, seems like it should it should be okay. My salsa recipe that I got on line isn't approved, but I use heirloom tomatoes (they should be high acid) and of course it has vinegar in it. Why wouldn't it be safe? Learn the rules, then learn how to break them safely. We are of like minds!
Well thought through and good info!
Thank you so much for watching!
Free the food!