Cooperative Extensions, like the one we have based in Chicago, provide educators and materials on food preservation - they also have a "master food preserver" training program here. So I recommend searching State extension sites for canning information or asking them directly. They are always very concerned with health and safety, so their information should answer many of the questions raised here. And I'll bet you'll find the information is a variety of languages. There is another way to preserve produce in addition to canning, and that is to dry it. It can be done safely, I think, using virtually no energy except the sun and stored indefintely. No pots, pressure or otherwise, no fire or fuel and no freezers required. Julie Samuels Openlands www.openlands.org
________________________________ From: [EMAIL PROTECTED] on behalf of [EMAIL PROTECTED] Sent: Sat 7/14/2007 8:26 AM To: [email protected] Subject: Community_garden Digest, Vol 209, Issue 1 Send Community_garden mailing list submissions to [email protected] To subscribe or unsubscribe via the World Wide Web, visit http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org or, via email, send a message with subject or body 'help' to [EMAIL PROTECTED] You can reach the person managing the list at [EMAIL PROTECTED] When replying, please edit your Subject line so it is more specific than "Re: Contents of Community_garden digest..." Today's Topics: 1. Re: Assistance with Project (Ken Hargesheimer) 2. Re: Assistance with Project (Lisa Dufresne) 3. Re: Assistance with Project (Laura McKenzie) 4. Re: Assistance with Project (Chuck Waibel) 5. Re: Assistance with Project ([EMAIL PROTECTED]) 6. Re: Assistance with Project (Heather DeGeorge) ---------------------------------------------------------------------- Message: 1 Date: Fri, 13 Jul 2007 20:36:19 -0500 From: "Ken Hargesheimer" <[EMAIL PROTECTED]> Subject: Re: [Community_garden] Assistance with Project To: "Libby J. Goldstein" <[EMAIL PROTECTED]> Cc: Mike Leech <[EMAIL PROTECTED]>, [email protected], Mike McGrath <[EMAIL PROTECTED]> Message-ID: <[EMAIL PROTECTED]> Content-Type: text/plain; charset="iso-8859-1" On 7/13/07, Libby J. Goldstein <[EMAIL PROTECTED]> wrote: > > One absolutely does not need a pressure to "bottle" food; however if > you have access to freezers, blanching and then freezing is much > easier. Most countries in the world, including South Africa, do not have a high percentage of frozen food as we do in the USA. Only the wealthy have freezers and majority of the population does not have a ref. Realistically, canning is the best option. My mother put up food in glass by boiling and later had a pressure unit. Ken Hargesheimer -------------- next part -------------- An HTML attachment was scrubbed... URL: http://list.communitygarden.org/pipermail/community_garden_list.communitygarden.org/attachments/20070713/b299582a/attachment.html ------------------------------ Message: 2 Date: Sat, 14 Jul 2007 00:32:03 -0400 From: "Lisa Dufresne" <[EMAIL PROTECTED]> Subject: Re: [Community_garden] Assistance with Project To: "Mike McGrath" <[EMAIL PROTECTED]>, "Heather DeGeorge" <[EMAIL PROTECTED]>, "Mike Leech" <[EMAIL PROTECTED]> Cc: [email protected] Message-ID: <[EMAIL PROTECTED]> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original You're right, there are things that require the pressure cooker and you run the risk of not killing all the bacteria if you only use a boiling water bath. It guarantees a higher temp. (I cannot spell guarantee to save my LIFE). I can certainly consult my canning book if Mike (Leech) would like. It's no bother. Lisa Athens, VT ----- Original Message ----- From: "Mike McGrath" <[EMAIL PROTECTED]> To: "Heather DeGeorge" <[EMAIL PROTECTED]>; "Mike Leech" <[EMAIL PROTECTED]> Cc: <[email protected]> Sent: Friday, July 13, 2007 9:35 PM Subject: Re: [Community_garden] Assistance with Project > Well, gaursh--I sure think you do want to use a pressure cooker if you > want > to be safe with low to no acid foods. (That is, anything other than > tamatas > and pickled things.) > Listers--are I wrong? Or do string beans, corn, etc., require pressure > for proper putting up? > ---McG > ----- Original Message ----- > From: "Heather DeGeorge" <[EMAIL PROTECTED]> > To: "Mike McGrath" <[EMAIL PROTECTED]>; "Mike Leech" <[EMAIL PROTECTED]> > Cc: <[email protected]> > Sent: Friday, July 13, 2007 6:44 PM > Subject: Re: [Community_garden] Assistance with Project > > >> You don't need a pressure cooker. You can use stock pots of boiling >> water. Most recipes account for the "water method" in the times stated >> for processing. It's actually harder to find recipes that account for >> pressure canning. >> >> Canning isn't nearly as hard as people think! I used to do it with >> farmer's market produce when I lived in a 1-bedroom apartment. It's a >> wonderful art that seems to be dying... >> >> --Heather DeGeorge >> >> >> >> >> Mike McGrath <[EMAIL PROTECTED]> wrote: >> If by 'bottled' you mean 'canned up' in Mason jars, you need a pressure >> cooker; any state University Extension website will have more details. >> Chill the cooked food down in the fridges; then freeze, never putting >> warm food into the freezer. Refrigeration is the best for food safety if >> you >> have the room and power.... >> >> Good luck! >> ---Mike McG >> >> ----- Original Message ----- >> From: "Mike Leech" >> To: >> Sent: Sunday, July 08, 2007 4:49 AM >> Subject: [Community_garden] Assistance with Project >> >> >>> Greetings all Gardeners, >>> >>> We are about to commence with a project here on the east coast of South >>> Africa in converting a small municipal depot in to a community gardeners >>> training centre and kitchen. >>> >>> One of the areas in which we are out of our depth is the conversion of >>> surplus garden produce into unique saleable products in our soon to be >>> converted kitchen. We will also be tasked with the cooking up of donated >>> fruit and vegetables for the local school children feeding scheme >>> especially >>> for the children who live in child controlled homes. >>> >>> We do not know much about safe bottling and preparation of meals for >>> freezing >>> >>> We have had fridges and deep freezes donated for the storage of these >>> cooked >>> meals. We also will have enough pantry space for keeping our bottled >>> produce. >>> >>> What we would appreciate if any person could share with us recipes and >>> suggestions that could assist us in making this project a success. >>> >>> Many thanks, >>> Michel Leech >>> eThekwini Municipality >>> c/o P.O. Box 1878, >>> Pinetown.3600 >>> South Africa >>> >>> -----Original Message----- >>> From: [EMAIL PROTECTED] >>> [mailto:[EMAIL PROTECTED] Behalf Of >>> [EMAIL PROTECTED] >>> Sent: 29 June 2007 06:01 PM >>> To: [email protected] >>> Subject: Community_garden Digest, Vol 198, Issue 1 >>> >>> >>> Send Community_garden mailing list submissions to >>> [email protected] >>> >>> To subscribe or unsubscribe via the World Wide Web, visit >>> http://list.communitygarden.org/mailman/listinfo/community_garden_list.comm >>> unitygarden.org >>> >>> or, via email, send a message with subject or body 'help' to >>> [EMAIL PROTECTED] >>> >>> You can reach the person managing the list at >>> [EMAIL PROTECTED] >>> >>> When replying, please edit your Subject line so it is more specific >>> than "Re: Contents of Community_garden digest..." >>> >>> >>> >>> _______________________________________________ >>> The American Community Gardening Association listserve is only one of >>> ACGA's services to community gardeners. To learn more about the ACGA and >>> to find out how to join, please go to http://www.communitygarden.org >>> <http://www.communitygarden.org/> >>> >>> To post an e-mail to the list: [email protected] >>> >>> To subscribe, unsubscribe or change your subscription: >>> http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org >>> >>> >> >> >> >> _______________________________________________ >> The American Community Gardening Association listserve is only one of >> ACGA's services to community gardeners. To learn more about the ACGA and >> to find out how to join, please go to http://www.communitygarden.org >> <http://www.communitygarden.org/> >> >> To post an e-mail to the list: [email protected] >> >> To subscribe, unsubscribe or change your subscription: >> http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org >> >> >> >> --------------------------------- >> Luggage? GPS? Comic books? >> Check out fitting gifts for grads at Yahoo! Search. >> -------------- next part -------------- >> An HTML attachment was scrubbed... >> URL: >> http://list.communitygarden.org/pipermail/community_garden_list.communitygarden.org/attachments/20070713/ddaab28f/attachment.html >> _______________________________________________ >> The American Community Gardening Association listserve is only one of >> ACGA's services to community gardeners. To learn more about the ACGA and >> to find out how to join, please go to http://www.communitygarden.org >> <http://www.communitygarden.org/> >> >> To post an e-mail to the list: [email protected] >> >> To subscribe, unsubscribe or change your subscription: >> http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org >> >> > > > > _______________________________________________ > The American Community Gardening Association listserve is only one of > ACGA's services to community gardeners. To learn more about the ACGA and > to find out how to join, please go to http://www.communitygarden.org > <http://www.communitygarden.org/> > > To post an e-mail to the list: [email protected] > > To subscribe, unsubscribe or change your subscription: > http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org > ------------------------------ Message: 3 Date: Sat, 14 Jul 2007 00:19:41 -0500 From: "Laura McKenzie" <[EMAIL PROTECTED]> Subject: Re: [Community_garden] Assistance with Project To: "Mike McGrath" <[EMAIL PROTECTED]>, <[email protected]>> Message-ID: <[EMAIL PROTECTED]> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original Long ago people canned with no pressure but the practice wasn't safe then or now. One difference is that back then doctors couldn't pin down or didn't pin down what caused some deaths and now they can and do. You cannot taste botulism. Its the luck of the draw. I wouldn't want to take that chance with my family when its easily prevented with pressure canning. Low acid foods should be pressure canned. "Bacteria, however, are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212? F. In addition, bacteria thrive on low acids in the absence of air. Therefore, for a safe food product, low-acid foods need to be processed at 240? F. This temperature can only be achieved with a pressure canner. " http://www.gopresto.com/recipes/canning/index.php Preparation and processing directions for canning vegetables in a pressure canner at 240 degrees F http://ohioline.osu.edu/hyg-fact/5000/5344.html National Center For Home Food Preservation: http://www.uga.edu/nchfp/publications/publications_usda.html (I've used this link a lot. Its very helpful.) I can't speak for the accuracy of the following statement but it caught my eye in my search for additional info: ---begin quote---- " Neurotoxins Food poisoning can really do a number on the very young and the very old. It only takes once. I'm sure in the old days they did all sorts of things people don't do now days. 40 years ago, who wore seat belts? Botulism is a group of seven related neurotoxins that are the most potent neurotoxins known. It is 275 times more toxic than cyanide, and 100,000 more toxic than sarin nerve gas. Crystalline botulinum toxin has been turned into a military weapon as it is the most poisonous substance known to man. The amount of a single gram, evenly dispersed and inhaled, would kill more than a million people. [from The Wednesday Report Canada's Aerospace and Defense Weekly]. Now, do you really want to risk eating some of that? " http://www.paulnoll.com/Oregon/Canning/canning-botulism.html ----end quote------- ><>`` ><>`` ><>`` ><>`` ><>`` ><>`` ><>`` Laura's Homeschooling, Garden, and Genealogy Site is found here: http://home.att.net/~ekyorigins ``<>< ``<>< ``<>< ``<>< ``<>< ``<>< ``<>< ------------------------------ Message: 4 Date: Sat, 14 Jul 2007 00:52:37 -0600 From: Chuck Waibel <[EMAIL PROTECTED]> Subject: Re: [Community_garden] Assistance with Project To: Mike McGrath <[EMAIL PROTECTED]> Cc: Mike Leech <[EMAIL PROTECTED]>, [email protected] Message-ID: <[EMAIL PROTECTED]> Content-Type: text/plain; charset=ISO-8859-1; format=flowed As a rule, only meats and dairy products require pressure canning. True, tomatoes and other high-acid foods are best, but only those with the types of protiens and fats that are readily attacked by toxic putrefacting microorganisms need pressure canning. We've been canning many things for years, maybe decades, and have thoroughly researched this. Chuck Waibel Mike McGrath wrote: >Well, gaursh--I sure think you do want to use a pressure cooker if you want >to be safe with low to no acid foods. (That is, anything other than tamatas >and pickled things.) > Listers--are I wrong? Or do string beans, corn, etc., require pressure >for proper putting up? > ---McG >----- Original Message ----- >From: "Heather DeGeorge" <[EMAIL PROTECTED]> >To: "Mike McGrath" <[EMAIL PROTECTED]>; "Mike Leech" <[EMAIL PROTECTED]> >Cc: <[email protected]> >Sent: Friday, July 13, 2007 6:44 PM >Subject: Re: [Community_garden] Assistance with Project > > > > >>You don't need a pressure cooker. You can use stock pots of boiling >>water. Most recipes account for the "water method" in the times stated >>for processing. It's actually harder to find recipes that account for >>pressure canning. >> >> Canning isn't nearly as hard as people think! I used to do it with >>farmer's market produce when I lived in a 1-bedroom apartment. It's a >>wonderful art that seems to be dying... >> >> --Heather DeGeorge >> >> >> >> >>Mike McGrath <[EMAIL PROTECTED]> wrote: >> If by 'bottled' you mean 'canned up' in Mason jars, you need a pressure >>cooker; any state University Extension website will have more details. >>Chill the cooked food down in the fridges; then freeze, never putting >>warm food into the freezer. Refrigeration is the best for food safety if >>you >>have the room and power.... >> >>Good luck! >>---Mike McG >> >>----- Original Message ----- >>From: "Mike Leech" >>To: >>Sent: Sunday, July 08, 2007 4:49 AM >>Subject: [Community_garden] Assistance with Project >> >> >> >> >>>Greetings all Gardeners, >>> >>>We are about to commence with a project here on the east coast of South >>>Africa in converting a small municipal depot in to a community gardeners >>>training centre and kitchen. >>> >>>One of the areas in which we are out of our depth is the conversion of >>>surplus garden produce into unique saleable products in our soon to be >>>converted kitchen. We will also be tasked with the cooking up of donated >>>fruit and vegetables for the local school children feeding scheme >>>especially >>>for the children who live in child controlled homes. >>> >>>We do not know much about safe bottling and preparation of meals for >>>freezing >>> >>>We have had fridges and deep freezes donated for the storage of these >>>cooked >>>meals. We also will have enough pantry space for keeping our bottled >>>produce. >>> >>>What we would appreciate if any person could share with us recipes and >>>suggestions that could assist us in making this project a success. >>> >>>Many thanks, >>>Michel Leech >>>eThekwini Municipality >>>c/o P.O. Box 1878, >>>Pinetown.3600 >>>South Africa >>> >>>-----Original Message----- >>>From: [EMAIL PROTECTED] >>>[mailto:[EMAIL PROTECTED] Behalf Of >>>[EMAIL PROTECTED] >>>Sent: 29 June 2007 06:01 PM >>>To: [email protected] >>>Subject: Community_garden Digest, Vol 198, Issue 1 >>> >>> >>>Send Community_garden mailing list submissions to >>>[email protected] >>> >>>To subscribe or unsubscribe via the World Wide Web, visit >>>http://list.communitygarden.org/mailman/listinfo/community_garden_list.comm >>>unitygarden.org >>> >>>or, via email, send a message with subject or body 'help' to >>>[EMAIL PROTECTED] >>> >>>You can reach the person managing the list at >>>[EMAIL PROTECTED] >>> >>>When replying, please edit your Subject line so it is more specific >>>than "Re: Contents of Community_garden digest..." >>> >>> >>> >>>_______________________________________________ >>>The American Community Gardening Association listserve is only one of >>>ACGA's services to community gardeners. To learn more about the ACGA and >>>to find out how to join, please go to http://www.communitygarden.org >>><http://www.communitygarden.org/> >>> >>>To post an e-mail to the list: [email protected] >>> >>>To subscribe, unsubscribe or change your subscription: >>>http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org >>> >>> >>> >>> >> >>_______________________________________________ >>The American Community Gardening Association listserve is only one of >>ACGA's services to community gardeners. To learn more about the ACGA and >>to find out how to join, please go to http://www.communitygarden.org >><http://www.communitygarden.org/> >> >>To post an e-mail to the list: [email protected] >> >>To subscribe, unsubscribe or change your subscription: >>http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org >> >> >> >>--------------------------------- >>Luggage? GPS? Comic books? >>Check out fitting gifts for grads at Yahoo! Search. >>-------------- next part -------------- >>An HTML attachment was scrubbed... >>URL: >>http://list.communitygarden.org/pipermail/community_garden_list.communitygarden.org/attachments/20070713/ddaab28f/attachment.html >>_______________________________________________ >>The American Community Gardening Association listserve is only one of >>ACGA's services to community gardeners. To learn more about the ACGA and >>to find out how to join, please go to http://www.communitygarden.org >><http://www.communitygarden.org/> >> >>To post an e-mail to the list: [email protected] >> >>To subscribe, unsubscribe or change your subscription: >>http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org >> >> >> >> > > > >_______________________________________________ >The American Community Gardening Association listserve is only one of ACGA's >services to community gardeners. To learn more about the ACGA and to find out >how to join, please go to http://www.communitygarden.org ><http://www.communitygarden.org/> > >To post an e-mail to the list: [email protected] > >To subscribe, unsubscribe or change your subscription: >http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org > > > ------------------------------ Message: 5 Date: Sat, 14 Jul 2007 08:13:49 -0500 (CDT) From: [EMAIL PROTECTED] Subject: Re: [Community_garden] Assistance with Project To: [email protected] Message-ID: <[EMAIL PROTECTED]> Content-Type: text/plain;charset=iso-8859-1 Hi All, I have a question somewhat along this subject. I am looking for instructions for canning which are in Spanish. I especially want instructions on how to preserve green beans in a pressure canner along with detailed instructions on using a pressure canner. I would want these instructions to follow USDA guide lines. Of course these instructions need to have accurate translations as to temperatures and times for processing. I am coordinator for a small community garden (28 plots) with about half the plots gardened by Hispanic. As to preserving low acid foods without pressuring, I remember my mother using the hot water bath method. None of us ever got sick from eating these, but I wouldn't want to use that method now. Safety aside, I am wondering how much nutrition was actually left after hours of boiling. Marilyn (Iowa) ------------------------------ Message: 6 Date: Sat, 14 Jul 2007 06:26:09 -0700 (PDT) From: Heather DeGeorge <[EMAIL PROTECTED]> Subject: Re: [Community_garden] Assistance with Project To: [EMAIL PROTECTED], [email protected] Message-ID: <[EMAIL PROTECTED]> Content-Type: text/plain; charset="iso-8859-1" You might want to contact: http://www.uga.edu/nchfp/index.html or USDA themselves to see if their canning guide is published in spanish. As for the rest, my family has never had a problem with water canning because we were strict about following instructions and ensuring our processing times were a little longer than needed. Don't forget that while they know what kills people now, they also have published instructions on the proper processing times for water-canning so that it can be safe. I own a pressure canner. They scare me. That's my personal issue. But knowing that there is a clear set of guidelines on safe water canning (that my family's used successfully and EXCESSively ;) for decades) is comforting. I'm not arguing that pressure canning guarantees a higher temp--I know it does. There's no question about it. --Heather [EMAIL PROTECTED] wrote: Hi All, I have a question somewhat along this subject. I am looking for instructions for canning which are in Spanish. I especially want instructions on how to preserve green beans in a pressure canner along with detailed instructions on using a pressure canner. I would want these instructions to follow USDA guide lines. Of course these instructions need to have accurate translations as to temperatures and times for processing. I am coordinator for a small community garden (28 plots) with about half the plots gardened by Hispanic. As to preserving low acid foods without pressuring, I remember my mother using the hot water bath method. None of us ever got sick from eating these, but I wouldn't want to use that method now. Safety aside, I am wondering how much nutrition was actually left after hours of boiling. Marilyn (Iowa) _______________________________________________ The American Community Gardening Association listserve is only one of ACGA's services to community gardeners. To learn more about the ACGA and to find out how to join, please go to http://www.communitygarden.org <http://www.communitygarden.org/> To post an e-mail to the list: [email protected] To subscribe, unsubscribe or change your subscription: http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org --------------------------------- Park yourself in front of a world of choices in alternative vehicles. Visit the Yahoo! Auto Green Center. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://list.communitygarden.org/pipermail/community_garden_list.communitygarden.org/attachments/20070714/7b5f06b1/attachment.html ------------------------------ _______________________________________________ The American Community Gardening Association listserve is only one of ACGA's services to community gardeners. 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