I just found your channel and I must say this is my most favorite one out of all the channels on UA-cam. I find yourstraightforward. honesty and knowledge refreshing to say the least. Thank you for everything you were doing and please keep more videos coming! I think you’re amazing.!🍅🍅🍅
Thank you. This was very helpful. I think I feel safe enough to do the baking method. Probably will go by looks and if it’s moldy or smells weird not to eat it. Appreciate you!!
And that likely is fine. Most baked goods are high in sugar, and botulism is not supported in a high sugar environment. If interested, a link for the resource- page 3 bottom left www.nifa.usda.gov/sites/default/files/resource/Preventing-Foodborne-Illness-Clostridium-botulinum.pdf
Hi, I love your experiment. Very good data. I was wondering if you could pressure can it for 35 or 40 minutes it would go up to the temperature to kill botulinum spores.
It probably would and I’ll experiment with that in the near future… As I was creating original recipes if I did it longer the cake got dry but I haven’t tried it with cake mixes so plan on doing so. I do think the temperature was still climbing, but I also find that when time is up, the temperature typically still climbs a little bit with almost anything I can… That’s the importance of letting pressure canners cool naturally.
Thanks so much for sharing this! Turned out great! Question: you pc’d the banana bread for 35 mins. Is there a reason you did the cake for 30 mins? I want to get this right before I use up a lot of ingredients. Would love to see you do cornbread. We have some of those miracle maize mixes. I’m sure the sugar content on this , would be a lot less than cake, but not sure. As far as waiting on that 1 jar to see what happens long term… We tried the oven method using a German chocolate cake mix. All were good , after fairly quick use. But, after about 9 months, we opened the few remaining jars. It wasn’t bad, but had lost about 1/2 of its flavor; very odd. We ended up throwing them away. Not sure if this would have happened if pc;d, because didn’t know how to do that. The lady we learned from, always mixed up a can of frosting in her cake mixes. Said they tasted better. We don’t care for canned frosting, but did it anyway. Surprisingly, you couldn’t taste the frosting, after the canning (oven), but it was a bit more moist and had a little better taste. The exception was the German Chocolate. It really did add a lot of flavor to the cake. Appreciate you so much ❤ ( Forgot to say: we add a can of corn to our cornbread mixes. Not sure if this makes any difference.)
@@Bee-Kind-Baker There is not a magic number of minutes for cakes and breads. I often experiment several times before getting it right. Banana bread is more like cake because the leavening agent is similar -- baking soda or baking powder. The fruit introduces more moisture with banana bread, so it needs a bit longer. I have experimented with cornbread but am not happy with the end result yet. I do hope to get there at some point! p.s. I am getting close on canned cinnamon rolls- which is a bread using yeast!
@@DryItCanIt , good for you! The cinnamon rolls will be good. I’d advise you on the cornbread, but I’ve only seen it oven canned. It did turn out good though . There’s a channel called Old Hippy Homesteaders. She does a lot of oven canning with cakes and breads.
Great video, we can meat, stews, etc, never considered bread, but we are considering canning many more items, cakes, milks, flour, etc etc to be more prepared for uncertain times. We are going to bake/can brownies and cake today, we'll see how it goes and how long they last.
If you adjust the pressure canning time and pressure and achieve above 240 d F, then do you feel safe storing in shelve in sealed jar a year later? Do you have another video that covers this topic? I think this video is great for intro level.
Personally, for me, generally yes. But different foods require different amounts of time, and without testing each piece of food for relevant bacteria, one cannot say definitively it is safe. Altitude is also a factor. As your elevation increases, the boiling point of water, and presumably the temperature needed to kill botulism decreases. (my theory on the pressure temperature). But I like to get that temp to the right zone for at least 15 minutes. Usually, the temperature still climbs a bit (but not always) after the time I set is done.
Thank you for your video...very informative ! One question i have... what pressure did you use ...10psi or 15 psi ? Just curious on why the temperature only got to 238 degrees when you pressure canned the cake. Keep up the great work !!
I have an electric Presto pressure canner, and it adjusts automatically. But I am also at 1300+ feet in altitude. Interestingly, most recipes are written for sea level- which is considered 0-1000 feet above sea level. As your altitude goes up, the boiling point of water goes down. So without doing a mathematical conversion, I most likely hit the "equivalence" of the 240 degree mark, but I cannot prove that.
Are you speaking of bread specifically? I have been experimenting with that trying to make cinnamon rolls, but have not got a recipe created yet that I am confident in to post, but I am getting close.I intend to experiment more with bread. Did get a great banana bread though and have posted that! ua-cam.com/video/8f18KNmTjJg/v-deo.html
Hello, Thank you for the great video. Just the info I was looking for. I have a question about pies. Can you pressure can already baked apple or cherry pie with the crust and everything? Not interested in any other type of pie. I know the crust will come out soft like the bottom of a pie and not crispy. I'm ok with that. Half pint, or 4oz jar. Loosely packed with only, no more than, 4oz of a slice of pie. Pressure caned under 1000' foot elevation, 5psi, 10 minutes. Is this sufficient for everything to be sterilized and shelf stable? Should the time or psi be adjusted? I am looking specifically for an apple or cherry pie dessert when I am in the woods or on the sea, long trips away from any civilization and no means to bake a pie. No dehydrated or freeze dried stuff. Has to be shelf stable ready to eat. Your thoughts and ideas are appreciated. Thank you PS- I have a Presto 23qt pressure canner, Nesco 9.5qt Digital canner, JVR Vac100 Retort sealer.
First, we have to both acknowledge that this would not be approved or tested by the UDSA, so neither of us can assure it's safety. Crust by nature has flour and that may impede temperature getting to the safe zone. I personally would not be comfortable with 10 minutes. I would suggest hot packing, using 8 oz jars and then following the directions here for pints. But know the temperature is not going to get above (or maybe not even to) boiling. If I were to pressure can, I would want at least 20 minutes. nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pie-fillings/apple-pie-filling
@@DryItCanIt well it,s a cake batter with a syrup base. so you place cake batter in a greased casserole dish , if it,s a chocolate cake ,sprinkle over batter, brown sugar then sprinkle cocoa (sifted )over brown sugar. the gently pour over the back of a spoon 1,1/4 cups of boiling water, over ingredients in casserole dish , then bake. so when cooked sauce forms on bottom of dish . can make chocolate, caramel ,lemon, ect.
Vacuum sealing is designed to remove the air, and would crush the cake. Partially vacuum sealing would leave air in the container, and would likely dry the cake out.
Thank you for your valuable research. I went looking for Madge- she’s a pricey gal :). I appreciate your investment to give us such accurate information.
I appreciate the feedback! I get that every once in a while, but most hear it fine. If you are willing to share your browser type (i.e. firefox, internet explorer etc) I am trying to find a common denominator.
I just found your channel and I must say this is my most favorite one out of all the channels on UA-cam. I find yourstraightforward. honesty and knowledge refreshing to say the least. Thank you for everything you were doing and please keep more videos coming! I think you’re amazing.!🍅🍅🍅
wow! You know how to make a girl's day! Thanks for your kind words, and for watching!
Thank you. This was very helpful. I think I feel safe enough to do the baking method. Probably will go by looks and if it’s moldy or smells weird not to eat it. Appreciate you!!
And that likely is fine. Most baked goods are high in sugar, and botulism is not supported in a high sugar environment. If interested, a link for the resource- page 3 bottom left www.nifa.usda.gov/sites/default/files/resource/Preventing-Foodborne-Illness-Clostridium-botulinum.pdf
I appreciate your honesty!!
Thanks! Love this video. Always been curious about this
Very interesting, a couple of days ago I didn't even know that you can preserve cakes.
Keep in mind it is not USDA tested or approved.
Hi, I love your experiment. Very good data. I was wondering if you could pressure can it for 35 or 40 minutes it would go up to the temperature to kill botulinum spores.
It probably would and I’ll experiment with that in the near future… As I was creating original recipes if I did it longer the cake got dry but I haven’t tried it with cake mixes so plan on doing so. I do think the temperature was still climbing, but I also find that when time is up, the temperature typically still climbs a little bit with almost anything I can… That’s the importance of letting pressure canners cool naturally.
Thanks so much for sharing this! Turned out great! Question: you pc’d the banana bread for 35 mins. Is there a reason you did the cake for 30 mins? I want to get this right before I use up a lot of ingredients. Would love to see you do cornbread. We have some of those miracle maize mixes. I’m sure the sugar content on this , would be a lot less than cake, but not sure.
As far as waiting on that 1 jar to see what happens long term… We tried the oven method using a German chocolate cake mix. All were good , after fairly quick use. But, after about 9 months, we opened the few remaining jars. It wasn’t bad, but had lost about 1/2 of its flavor; very odd. We ended up throwing them away. Not sure if this would have happened if pc;d, because didn’t know how to do that.
The lady we learned from, always mixed up a can of frosting in her cake mixes. Said they tasted better. We don’t care for canned frosting, but did it anyway. Surprisingly, you couldn’t taste the frosting, after the canning (oven), but it was a bit more moist and had a little better taste. The exception was the German Chocolate. It really did add a lot of flavor to the cake. Appreciate you so much ❤ ( Forgot to say: we add a can of corn to our cornbread mixes. Not sure if this makes any difference.)
@@Bee-Kind-Baker There is not a magic number of minutes for cakes and breads. I often experiment several times before getting it right. Banana bread is more like cake because the leavening agent is similar -- baking soda or baking powder. The fruit introduces more moisture with banana bread, so it needs a bit longer. I have experimented with cornbread but am not happy with the end result yet. I do hope to get there at some point! p.s. I am getting close on canned cinnamon rolls- which is a bread using yeast!
@@DryItCanIt , good for you! The cinnamon rolls will be good. I’d advise you on the cornbread, but I’ve only seen it oven canned. It did turn out good though . There’s a channel called Old Hippy Homesteaders. She does a lot of oven canning with cakes and breads.
@@Bee-Kind-Baker Appreciate the info… My focus at this time remains more pressure canning :-)
Thank you for this video! 😊
Time of the temperature and pounds per pressure is also consideration
Great video, we can meat, stews, etc, never considered bread, but we are considering canning many more items, cakes, milks, flour, etc etc to be more prepared for uncertain times.
We are going to bake/can brownies and cake today, we'll see how it goes and how long they last.
Food security is definitely a benefit to food preservation!
Love your channel and knowledge. Thank you for sharing. ❤ How long did you pressure can the jars?
Thanks for watching! I pressure canned 30 minutes for this experiment and did not preheat the jars.
If you adjust the pressure canning time and pressure and achieve above 240 d F, then do you feel safe storing in shelve in sealed jar a year later? Do you have another video that covers this topic? I think this video is great for intro level.
Personally, for me, generally yes. But different foods require different amounts of time, and without testing each piece of food for relevant bacteria, one cannot say definitively it is safe. Altitude is also a factor. As your elevation increases, the boiling point of water, and presumably the temperature needed to kill botulism decreases. (my theory on the pressure temperature). But I like to get that temp to the right zone for at least 15 minutes. Usually, the temperature still climbs a bit (but not always) after the time I set is done.
Thank you for your video...very informative ! One question i have... what pressure did you use ...10psi or 15 psi ? Just curious on why the temperature only got to 238 degrees when you pressure canned the cake. Keep up the great work !!
I have an electric Presto pressure canner, and it adjusts automatically. But I am also at 1300+ feet in altitude. Interestingly, most recipes are written for sea level- which is considered 0-1000 feet above sea level. As your altitude goes up, the boiling point of water goes down. So without doing a mathematical conversion, I most likely hit the "equivalence" of the 240 degree mark, but I cannot prove that.
This is a great video! Thank you so much. I would love to know if the pressure canner can get it at or above 240f and bread still be good.
Are you speaking of bread specifically? I have been experimenting with that trying to make cinnamon rolls, but have not got a recipe created yet that I am confident in to post, but I am getting close.I intend to experiment more with bread. Did get a great banana bread though and have posted that! ua-cam.com/video/8f18KNmTjJg/v-deo.html
Hello,
Thank you for the great video. Just the info I was looking for. I have a question about pies.
Can you pressure can already baked apple or cherry pie with the crust and everything?
Not interested in any other type of pie.
I know the crust will come out soft like the bottom of a pie and not crispy. I'm ok with that.
Half pint, or 4oz jar. Loosely packed with only, no more than, 4oz of a slice of pie.
Pressure caned under 1000' foot elevation, 5psi, 10 minutes.
Is this sufficient for everything to be sterilized and shelf stable?
Should the time or psi be adjusted?
I am looking specifically for an apple or cherry pie dessert when I am in the woods or on the sea, long trips away from any civilization and no means to bake a pie. No dehydrated or freeze dried stuff. Has to be shelf stable ready to eat.
Your thoughts and ideas are appreciated.
Thank you
PS- I have a Presto 23qt pressure canner, Nesco 9.5qt Digital canner, JVR Vac100 Retort sealer.
First, we have to both acknowledge that this would not be approved or tested by the UDSA, so neither of us can assure it's safety. Crust by nature has flour and that may impede temperature getting to the safe zone. I personally would not be comfortable with 10 minutes. I would suggest hot packing, using 8 oz jars and then following the directions here for pints. But know the temperature is not going to get above (or maybe not even to) boiling. If I were to pressure can, I would want at least 20 minutes. nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pie-fillings/apple-pie-filling
@@DryItCanIt Thank you. That is very helpful.
liked your video, could you perhaps ,pressure can fruit cake (xmas)?
That's an interesting idea- had not tried that. But follow my channel and I will try that before the holidays!
@@DryItCanIt thanks so much that would be great, also i thought of self saucing puddings, canned in pressure canner
@@beverlycosgrove8827 I am not familiar with that, what is a self saucing pudding?
@@DryItCanIt well it,s a cake batter with a syrup base. so you place cake batter in a greased casserole dish , if it,s a chocolate cake ,sprinkle over batter, brown sugar then sprinkle cocoa (sifted )over brown sugar. the gently pour over the back of a spoon 1,1/4 cups of boiling water, over ingredients in casserole dish , then bake. so when cooked sauce forms on bottom of dish . can make chocolate, caramel ,lemon, ect.
@@beverlycosgrove8827 well, darn, now you gave me two things I need to explore! :-)
Why not vacuum seal after baking?
Vacuum sealing is designed to remove the air, and would crush the cake. Partially vacuum sealing would leave air in the container, and would likely dry the cake out.
I just did banana bread this way
You baked the bread and then put the lid on, or you pressure canned the banana bread?
Thank you for your valuable research. I went looking for Madge- she’s a pricey gal :). I appreciate your investment to give us such accurate information.
You're volume is very low. I'm not able to hear you well even increasing mine.😮
I appreciate the feedback! I get that every once in a while, but most hear it fine. If you are willing to share your browser type (i.e. firefox, internet explorer etc) I am trying to find a common denominator.