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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 439
Latest Activity: Nov 17

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Comment Wall

Comment by Aliza Ess on March 15, 2010 at 2:04pm
Torry recommended that I cross-post this link to one of my BaltimoreDIY blog posts: "Is Canning Too Trendy?"
Comment by Rachel Hoff on March 15, 2010 at 2:24pm
I find the Slate article she discusses rather insulting.
Comment by Lynda Reynolds on June 28, 2010 at 10:24am
I spent my weekend with the strawberries, apricots, plums, nectarines and green beans! I used Clear Jel for the first time to make apricot pie filling and it worked well.

Comment by Pat Johnson on July 1, 2010 at 10:10am
I saw a posting asking about canning baked goods and I am interested in other forks opinions. I do can baked goods like pies by wrapping the crust around the outside and putting the filling in the middle. Then I bake them in the oven and as I pull them out I put thelids and rings onto the jars. I have stored them for long periods of time and have never had any problems. I don't do baked goods with milk or eggs because I heard somewhere that it is not safe. Anyone got any opinions on this issue? I see some others are doing the same thing I am but others are asking if it's safe.

By the way, I do canned tamales by putting the masa around the outside of the jar and the filling in the middle, then pressure can them for 1 hour (no baking).
Comment by Aliza Ess on July 1, 2010 at 10:33am
If you're doing the tamales in a pressure canner it seems like you should be fine... what's your pie crust recipe without milk and eggs? Trying to expand my baking repertoire!

I'd have to concur that the pie crust in jars doesn't seem like it would be very shelf-stable. Since you're not heating the pie filling after it goes into the jars to kill any potential bacteria, it could be dangerous. What about storing them in the freezer instead?
Comment by Lynda Reynolds on July 1, 2010 at 10:54am
I want a visual on canning pie...that would be awesome...could you post a step-by-step?
Comment by Rachel Hoff on July 1, 2010 at 12:04pm
I don't use eggs or milk in my pie crusts. I use oil, however, which is just a haven for botulism and should be pressure canned.
Comment by Cornelia on July 1, 2010 at 1:43pm
Here's an article that Aliza posted a while back with mini pies in jars - sooo cute!

Comment by Our Home Works on July 1, 2010 at 1:58pm
I took a class through our local extension service that recommended not canning baked goods for food safety reasons. Here's a link to a University of Georgia FAQ, one of which is about canning baked goods. http://www.uga.edu/nchfp/questions/FAQ_canning.html#30
Comment by Pat Johnson on July 1, 2010 at 2:11pm
Here is a ling to egg and dairy free pie crusts. http://www.livingwithout.com/recipes/gluten_dairy_egg_free_pie_crus... I do heat the pie filling because I am actually baking the pie and filling in the jar and placing the lids and rings on them as they come out of the oven. I have heard/read oven canning should not be done but alway figured it was because many people aren't carful about putting the lids on as quickly as possible or about cooking the product throughly. I've been doing fruit filling pies for years and have never had any problems. Still, I am open to other opinions and surely don't want to get sick from stupidity!

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