Canning Louisiana Red Beans With Sausage And Bacon ~ A Discussion On Safety and Guidelines
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- Опубліковано 4 жов 2024
- #canning #canningbeans #louisianaredbeans
Today I am discussing the guidelines and safety recommendations for this recipe.
Dear Carol,
Thank you for your patience! Our food scientist team reached back out in regards to your question. I will provide their direct response below.
"This is a pressure canning recipe. Pressure canning allows for the safe preservation of sausage, we have several recipes for it as does the USDA. The use of the bacon grease is in line with USDA recipes for preserving meat, which has the addition of pork fat while cooking. Preservation times are also in line with USDA recipes. Here is a relevant USDA recipe for reference: nchfp.uga.edu/..." Let us know if you have any questions!
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My recipe: • Home Canned Louisiana ...
Recipe in question: www.ballmasonj...
NCHFP guideline for canning sausage and ground meats: nchfp.uga.edu/...
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I think for those of us that have learned what is safe and what isn’t we can make informed decisions even though we still like Ball and their recipes ☺️ That you stand by your channel and sharing safe recipes is always very appreciated❤️🙏🏻
Your dedication to safe food preservation, is the reason I trust you as a Safe canning resource.
Beautiful sweater! Thanks so much for this canning information. Great discussion. Blessings! 😊🌱
One of the things I admire most about you is that you are not willing to put your subscribers at risk. You made a valid and comprehensive argument against the powers that be. More than once you have proven your value and your dedication to safe food preservation. I’m proud to call you a friend.
You made my day 🥰
I’m thrilled with your decision. I’ve been recommending you to friends and assuring them you follow proper guidelines. Huge THANKS for being a trusted resource. ❣️
Carol, It was YOU that made me feel safe to start my canning journey. I really appreciate that your channel and FB page continues to provide us with safe canning guidelines. Your opinion matters! Opening a jar of any of my canned food knowing I followed all the proper steps is so comforting. Thank You! God Bless ♥️🙏
I sincerely appreciate your time and research on safe canning. I would rather just add the sausage later, because my family’s health is not worth risking gray areas! ❤
Thank you for watching out for all of us in this food preservation issue. I trust your judgement. Thank you again.
I really appreciate how you research the recipes you share , safety is very important for me and my family. Thank you God Bless
My friend and I have both made your red beans and canned them and have been so impressed. It is the only recipe we ever use! We, too, prefer to add any sausage when we open the jar to make red beans and rice. Thank you for continuing with your knowledge and expertise.
Hi Carol thank you for sharing this as much of us already know the answer some are not aware..... Thank you for doing the homework for us for safe and tested recipes 👍
I agree with you, add the sausage when ready to serve. Thanks for the infomation.
Thank you for researching💕
I don’t know about the andouille sausage but I do know that you can get bacon that is uncured.
Thank you for all your hard work and research! ❤
Thanks for trying for an answer on this question. I, like you, am more comfortable and just as happy to add cured meats once I open a jar of my beans. 10:26
There’s a difference between pressure canning cured meats, as you would fresh meats-and adding small pieces of cured meat to a recipe. For example, stuffing a pint jar with chunks of ham wouldn’t be a safe thing to can, due to density issues and heat transfer. I’m comfortable with adding pieces of cured meat to a bean, stew, or soup recipe. Baked beans, too.
I can my meats separately. BUT I love my canned Red Beans. I’ll continue to put a high quality, diced sausage product, in my jars before hot-canning my red beans ( totally cooked with onions ) 😊
I've made you're recipe for the red beans and I love it! I don't eat a lot of meat anyway so it's not really a problem.
The reason they can add it in small amounts and say it safe is because there’s nothing wrong with the meat itself. It’s just that it gets denser as it’s cured. So they cannot guarantee that the heat will reach the center of a large piece of meat, but small amounts or tiny pieces are not a problem.
Thank you for this info.
Thanks for an informative video. I agree with you & I stick with my old motto "When in doubt...don`t". For me it`s just that simple. I`ve seen some of the recipes that allow for some bacon or ham (primarily beans or bean soup) But in looking at the recipes..it`s such small amount that is added..I can see that as do-able, if one decided to do it, I guess. For me just as easy to can the beans or soup & add any cured meat when heating up.
HI CAROL. I LOVE YOUR CONTENT. MY NEXT CANNING PROJECT IS YOUR BAKED BEANS. IT IS SAD THEY ARE JUST PASSING ON INFORMATION THAT IS ONLY TOPIC RELATED NOT DIRECTLY ANSWERING THE QUESTION OF CONCERN. IM THRILLED YOU CARE ABOUT YOUR FOLLOWERS AND ARE ALWAYS OPEN TO EDUCATE .
I completely agree with you. I’m from down the bayou in South Louisiana on the gulf coast and andouille sausage is a staple in most of our meals. I personally would not use it in any canning. Even here on the bayou I cannot get andouille fresh. I’ve been canning my beans with Tony’s, garlic, and onion powder. In the morning sauté onions, peppers, and andouille in bacon grease. Throw everything including my jars of beans in a crock pot and set on low. After work the beans are perfect and creamy hence the bacon grease. Thanks so much for your safety videos. I for one greatly appreciate them as a new canner. I’ve learned plenty do’s and don’ts from you.
Oh, I did have a lot of questions about pork fat. I would always add a citrus acid just to be sure, which resulted in a terrible canned product.
There is both Cured Andouille sausage and Uncured Andouille sausage. You just have to use the Uncured Cajun style Sausage. You can usually get those at local markets. Look up “In-laws Cajun Market” located in Iowa Louisiana. They have Fresh Cajun sausages
Get used to it. We are living in a world of non answers to questions. The more you question it the more non answers you get. I don't know if it's a generational thing but this trend is everywhere on all topics
The content of this video is a prime example of why I follow your channel. I love to can, but since my family eats these foods I want it to be absolutely safe. I will also pass on using any cured meats in my canning. It’s not worth the risk of making someone ill - not to mention wasting time, food and energy. Thank you for your research, honesty and confirmation of responsible canning practices.
I reached out to them and this was my response: I apologize for the delay in my response, I was reaching out to my Research and Development Teams. Yes, this recipe has been tested and it is safe. Since the recipe is pressure canned the pork ingredients are perfectly safe in this recipe. They did advise to follow the recipe exactly so it will be shelf stable.
Thanks so much and have a great day!
If I can be of further assistance, please reply to this email directly so that we can see all previous replies.
It has been my pleasure assisting you! You may receive a brief survey about your experience with me. Thank you in advance for any feedback you may provide.
This is a direct quote from NCHFP
“We cannot support the canning of cured, brined or corned meats with the procedures for fresh meats.
We can only recommend canning meats, poultry and seafood as described in the following recommendations, using the cuts and preparation steps included. These are all the recommendations we have for meats, poultry and seafood.”
Is the problem with cured meat that it is very dense? Ham is a very dense meat so are smoked meats.
Yes and they’ve not tested for proper processing times for heat to penetrate the meat for proper safety
I absolutely never add pork fat to my deer meat ever. You don't need it and I never have. I add water and a little fat to the pan when cooking up ground venison and venison breakfast sausage. Frying loin and steaks I just add plenty of fat to the skillet to fry.
Carol, I had reached out to them to ask them the same question. Donna replied with this: “Yes, the recipe Louisiana Red Beans is a tested recipe. All of the recipes on our website are tested.”
I asked them to specifically answer this question as to if it was a tested recipe.
I also specifically asked and they did not answer that question. I’m not comfortable with the guidelines they recited as their reasoning for using cured sausage for the reasons I stated in the video. It may be safe but the USDA CLEARLY states processing times for fresh meat should not be used for processed or cured meats as the texture is different potentially interfering with heat penetration. Everyone needs to take the information and decide for themselves 😊
The problem is that Ball won’t release their “testing” process or numbers. I mod a group of 25,000 safe canners and we no longer recommend Ball because of this.
Honestly I find the USDA guidelines ridiculous for many things. My grandmother water bath canned everything and nobody ever got sick. When she passed there were jars in her cellar that had been there for years(up to 10) with green beans, tomatoes and a variety of pickles. I ate them and not one of them made me sick. I make a vegetable soup with home cured sausage and can it with no issues. I’m not suggesting that anyone else do that but I’m just saying that the government has a vested interest in keeping people dependent on the corporate supply chain.
It can be used . I would brown it first . Just saying. Traditional ways has always canned bacon. Sausage and other meats . How well it yaste is the question 😮
So what is bad about canning cured meats exactly - how is it different than regular sausage?? Has any agency specifically answered this question.
In the video I explain the curing process changes the texture of the meat and can interfere with heat penetration
Cured meats are denser than fresh meat. It can prevent it from reaching the required temperature for safe canning in the center of the jars.
Ball recipes are not the same as USDA recipes people think they are.
I wouldn't can the cured sausage because I'm afraid I wouldn't like the texture. I can venison, chicken, beef, pork roast, and hamburger. I like the hamburger ok in chili but don't like the texture.
Wow. What a worthless response to the cured meat question. That's a terrible answer. Come on Ball. Goodness. Thanks for trying, Carol!
Yes, I was very disappointed ☹️
Your Copycat Campbells bean and bacon soup recipe is still ok to can?
Yes, I used balls bean soup as a guide
@@carol-thriftychichousewife6231
I still have to make this one.