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When You Know Better

Submitted by: cindyp on October 15, 2010
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When You Know Better

“When you know better, you do better” — Maya Angelou

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There was a quote posted in the forum a few days ago in the General Canning Questions topic. This really got me thinking of the different processes of canning and how they’ve changed throughout the years through …

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“When you know better, you do better” — Maya Angelou


There was a quote posted in the forum a few days ago in the General Canning Questions topic. This really got me thinking of the different processes of canning and how they’ve changed throughout the years through scientific studies so “we’d do better”.

I have five different Ball or Kerr canning guides ranging from 1947 through the latest of 2009. It was very interesting to read through them to see the differences as years and science progressed.

1961 Copyright Top Secrets by Kerr Glass Mgf. Corp.

In 1961, Kerr was giving times to process meats and vegetables in the boiling water bath.

1947 Ball Blue Book

But as far back as 1947, Ball was not recommending it, but still showing times for processing meats and vegetables.

1975 Copyright Kerr Home Canning & Freezing Book

By 1975, Kerr had updated their processes of using the boiling water bath only for fruits, pickles and tomatoes.

1983 Ball Blue Book, cover no longer in tact

By this time open kettle canning was recommended for jellies only.

“Obtaining a seal on jars will not prevent botulism. Food must be adequately processed (sterilized) to be safe.”

2009 Ball Blue Book guide to preserving

By now, there are only TWO recommended canning processes — boiling water bath for high acid foods and pressure canning for low acid foods.

While many people may not know better, it has been many years (at least 27 years documented by the canning books I have in my possession) that open kettle canning was only recommended for jellies (now no longer recommended) and proven that just because a jar sealed, the food wasn’t safe. There are resources all over the internet and in the latest Ball Blue Book for safe canning methods. Do research on creditable websites, ask questions, be a safe canner for your family and friends.

Suzanne is on a quest to get the most recent distributed Ball Blue Book in more hands with The Ball Blue Book Project, so everyone will know better and do better.

Happy and Safe Canning!


Cindy blogs at Chippewa Creek ~ Our Life Simplified.

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Comments

7 comments | RSS feed for comments of this post

  1. 10-15
    8:52
    am

    Excellent post Cindy and SO true about the evolution of safe food preserving. So many think that if ANY BBB ‘says’ something is ok, they can do it. The Ball Blue Book keeps up with the safest methods. And so should WE.

    Dede

  2. 10-15
    9:04
    am

    My paternal grandmother used to water bath can everything on a woodstove. She even canned deer meat, chickens, pork and beef that was butchered on the farm. It’s a wonder no one died from eating this stuff but she must of known what she was doing.

  3. 10-15
    10:56
    am

    Thank you soooooo much for posting this! A co-worker and I were having this discussion yesterday concering safe canning methods. He still uses the kettle method of canning(although until I read this post, I didn’t know what it was technically called) and I almost passed out when he said he didn’t pressure cook anything. I made him look the word botulism up!! I love your posts and this website. There is nothing greater in the morning than my fresh cup of coffee and reading my favorite blog!

  4. 10-15
    11:31
    am

    Good post! I can’t believe there are still people who open kettle can things. It’s dangerous. Still, folks won’t listen. “We’ve always done it that way and we’re still okay…”

  5. 10-15
    12:43
    pm

    Thank you, Cindy, for this post. Being new to canning, I’m careful to follow the new BBB canning guidelines. (Bought one – couldn’t wait to win one.) I’ll make sure my daughter has one when she starts canning.

  6. 10-15
    3:43
    pm

    Mt parents can all kinds of foods,even bread. My dad canned meat also.
    My wife is a wiz at doing jelly, jams, and other yummy goodies. I have the belly to prove it, lol.
    The BBB is really a good source of info.

  7. 10-16
    8:22
    am

    Wow. After reading everything…I’ve now bought a pressure canner. I always cold packed tomatoes in a hot water bath for years. Now maybe I can try green beans again. I canned them once–they were so mushy, we mixed them with catfood for the barn cats. One cat ended up a housecat and always loved green beans leftovers from the table. LOL

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