Open Kettle (BBB)

Feb
28


What is open kettle canning–and why isn’t it safe? That question arises often as new canners are sometimes confused either by vague memories of how their grandmothers canned or by posts or comments on message boards all over the internet where people still talk about using this method. While I love many old-fashioned ways, reviving former methods of canning isn’t a good idea. We know more now about the science of canning than our grandmothers did. And while they lived to tell about it, that doesn’t mean it was safe and doesn’t mean that sometimes people didn’t get sick from it. Our grandmas did the best they could with the information and guidance that was available at the time. So should we.

Open kettle canning is a method of filling boiling hot jars with boiling hot food then adding the lid and cap. Let the jars sit and cool–and the lid seals. (This is sometimes combined with turning the jar upside down.)

A seal does usually form in this method, so what’s wrong with it? In open kettle canning, the food doesn’t reach a high enough temperature to destroy the molds, yeasts, and other bacterial toxins that can cause illness.

Be safe. Take the extra step of placing your jars in the canner and process them either by a boiling water bath or the pressure method, depending on the type of food, for the time recommended by modern, tested guidelines.

And here’s a great resource for more information on safe canning!

***

Ball Blue BookIt’s a Ball Blue Book Project day! Today’s Ball Blue Book is sponsored by an anonymous donor who wants you to LiveLoveLaugh and CAN!

For a chance to win: Leave a comment on this post and let me know you want it. You can just put (BBB) at the end of your comment or otherwise note that you want to be in the draw. One winner will be drawn by random comment number to receive a Ball Blue Book. Eligible entry cut-off is midnight Eastern (U.S.) time tonight (February 28). This post will be updated with the winner by 9 a.m. Eastern (U.S.) time tomorrow (March 1). Return to this post to claim your book if your name is drawn (or check the BBB Winners List).

Find out more about the Ball Blue Book Project and become a sponsor.

UPDATE 03/01/11: The winning comment number, drawn by random.org, is #146, Stephanie. Email me at CITRgiveaways(at)yahoo.com with your full name and address for shipping!





Comments

  1. laurajenkins says:

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  2. Howard says:

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    BBB

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  5. Jean - MN says:

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  9. Trudy says:

    I’ve never used this method any canning, nor do I remember my mother nor grandmothers using it either. As a matter of fact, I use my grandmother’s All-American pressure canner now for all my canning. I wouldn’t use any other method due to safety reasons. It’s not as scary as you might think if you never used a pressure canner – just don’t push the release valve up until its on ZERO lbs of pressure!

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  13. rephiddy says:

    :dancingmonster:
    me too, enter me!

    Ever heard of canning and then placing jars in oven to seal?
    Seems it’s done alot up here in Canada.
    Is it safe?

    Phyllis

  14. Renee says:

    I’ve heard other people talk about that type of canning and just hearing about it I always wondered about the bacteria and all.

    I’m not an experienced canner so I’d love to have a BBB!!

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  18. Tx Aggiemom says:

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  19. Kari says:

    I freaked there for a second Suzanne! I use kettles! That are open! For canning! But I always water bath. I use kettles because the burners on my stove are too small to heat the honking big canner that I have that was my Grandmother’s. I just need to get a smaller canner I think. πŸ™‚

    I’ve always wondered about the non-water bath method and have always been very gun shy of it. The last thing I want to do is give my family food poisoning with my jam! πŸ™‚

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    I’d love a BBB very much!

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  25. Ladychef says:

    BBB Thanks for another chance!

  26. Sally says:

    The first canning I ever did was this way! An excellent peach butter recipe cooked in crockpot. I just this year have seen online that this is a no no. Thanks!

  27. kindigo27 says:

    little hope of actually winning, but BBB please!

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  32. Patricialynn says:

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  36. Joy (from Illinois) says:

    One thing you didn’t mention when you were being Mammy Jane was the incredible amount of work that went into preserving as well as growing and cooking food. Imagine it’s tomato season and you’ve got a big batch of luscious ripe tomatoes–too many to eat day to day. And a mess of beans. And the cucumbers are coming along great. Its a cool day of only 90 degrees outside so you start that kettle boiling–filling the house with steam, haul out your canning jars and start to work over the wood stove. Send the boys out to chop more wood and have the girls start chopping vegetables. You’re there in your long skirt cooking, filling, canning. Lord Almighty those were tough women! Why is it that the vegetables always seem to ripen during the hottest times?

    Since I’m not my grandma (who miraculously had numerous children and lived to be 94), I’d like a copy of the BBB.

  37. Cindy says:

    Please enter me too! Thanks!

  38. Peggy says:

    I remember as a child we would open can jellies. It was the recipe that was either in a cook book or in the pectin box. I always give our small half pint jars of jelly at least 10 minutes in a water bath. BBB

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  41. Nathan B says:

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  62. hollygee says:

    Thanks. I can in very small amounts and always process them in the water bath only because somewhere, deep in my memory of when I learned to can as a young thing, I thought that was what I needed to do. Thank you for the clarification.

  63. BethAnn says:

    BBB me please!!!

  64. JeannieB says:

    There is a difference in open kettle and boiling water bath. Open kettle is not safe—period!! Boiling water bath is certainly used for very high acid foods, as tomatoes, pickles and jellies. We have all learned a lot from Suzanne and this blog, Dede is my hero when it comes to canning, there are a lot more very smart canners here and they have helped me.

  65. jlc16 says:

    BBB please! just made crock pot yogurt and love it! thanks.

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    BBB

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    BBB, please and thanks.

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  73. CindyP says:

    I’m still trying to talk my brother out of this method. Mom taught him, that’s the way she always did it, so therefore that’s the way he does it! He needs a new BBB (he’s still using the 1983).

  74. Jamie Dome says:

    Not sure I will ever get this book but it is worth a try! BBB please.

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  76. Gini says:

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    BBB
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    Hats off to pioneer women!! BBB Please :shimmy:

  87. Joy says:

    Thanks for all of your tips. BBB

  88. Beverly says:

    Did my 1st canning last summer…still have TONS to learn!
    Thanks for the opportunity!

    BBB~please~

  89. brookdale says:

    I entered already but do not see my post here now…anyway, would love to have the BBB! Thanks, Suzanne and “anonymous donor”.

  90. Pamela Adkins says:

    My husband would think aliens had taken over my body if I didn’t can. I can’t imagine not canning something! I think a refresher course in proper canning methods would be good for me. I started canning 34 years ago!

    BBB please!

  91. melody says:

    I would love to win a bbb..

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  93. Heather says:

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    Heather

    BBB

  94. lavenderblue says:

    Seems like I remember jams and jellies done in an open kettle and sealed with paraffin. It is amazing any of us children of the ’50’s or earlier lived to tell about it.

  95. Marj O'Halleran says:

    Cant wait for gardens and canning. Please pick me BBB.
    Marj

  96. Amy says:

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  97. marjohalleran says:

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  98. rivergirl says:

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    BBB, please!

  101. Brandy Piercefield says:

    BBB Drawing

    Oooooo….I am new to canning and have been told by many that I really need this BBB as it’s the canning bible! So please enter me in the BBB drawing.

  102. Piper says:

    I can remember open canning with my mom and being worried even then because I’d read we should be using pressure!

    BBB

  103. Linda Goble says:

    I would love to win a BBB please!!!!!!!!!!!!!!!!!!! :snoopy:

  104. Janice Jewett says:

    Please enter me for a BBB.
    Thanks Janice

  105. Martha in KS says:

    This is one thing that I DO know about canning. But I’d like to learn more from the BBB please!

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  107. farmershae says:

    BBB me please!!!

  108. Candace Gammel says:

    Thank you for this opportunity to win a BBB.

  109. LeAnn says:

    I don’t know of anyone still using this method of canning, but I do know of someone who uses a steam canner. I like that it uses a lot less water, but I don’t believe that this is recommended anymore, either. :no: It’s best to be safe! :yes:
    BBB, please.

  110. Kathleen H in Indiana says:

    BBB please!

  111. Barbara W says:

    My friend told me they seal sometimes like that. Thanks for the info. BBB

  112. Alison Yusufzai says:

    I would love to get this BBB.

  113. k's grandma says:

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  114. Luann says:

    I still open kettle my fruits and my tomatoes…been doing it for 30 years and never have a problem….BBB please.

  115. Shar says:

    THANK YOU, Suzanne and the annymous donor for the BBB drawing. Please include me in it!

    BBB

  116. Paula Clark says:

    I need a new BBB, mine is used and abused. Last week I canned chickens, beef and navy beans.I love canning!

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    I’ve been scouting used book stores and thrift stores waiting for this book to appear with no luck. It would be wonderful to win BBB
    :shimmy:

  118. Stephanie says:

    Enjoy your site, BBB

  119. Pam C says:

    BBB please! With any luck, this might be the year that I get to plant some vegetables & can them!

  120. Kayli says:

    Thank you for all the good info (BBB)

  121. Patti Jarrett says:

    Wise advice, thanks for bringing up this type of canning and food safety.

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