Posted in Back in the Day, Canning & Preserving, Food Facts, From Scratch, Hen Cackle, Historical, The Scoop from the Coop, Things to Crow About, Uncategorized

Water Bath or Pressure Canner? And a Vintage Water Bath Chart.

1304176654-hey-who-s-the-designer-here-before-after-design-talk-oyxnog-clipartAre you like me? Ready to pull hair and scream over this whole: Water Bath or Pressure Canner debate? I feel you. I really, really feel you. And I can even understand why newbies to Canning are so freaked out. It’s not like the “Canning Police” and the “FDA” attempt to ease our mind any. They have more Do’s and Don’t’s than Grandma and her switched did.

 


And for those of us who were raised on our previous Ancestors, and how they did things, that’s a real struggle. I’d like to see the “Canning Police” or the “FDA” tell my Grandma or one of my Great Aunt’s how to Can. I’d love for them to say….


  • “You aren’t allowed to Can Potatoes”
  • “You aren’t allowed to Can Tomatoes in a Water Bath and if you Can, which better be in a PC (Pressure Canner), then that better have added Acid in it.”
  • “No Onions allowed!”
  • “Stick to a recipe to a T. If it calls for four cloves of Garlic, you better stick to 4 cloves. If not, you will kill the whole family.”

And last but not least….

  • “Best not EVER use a Water Bath to Can meat!!!!!”

My Grandma would have beat down the entire government. Canning police? Wouldn’t be a switch left on the tree.


Still, today, in nearly every Canning Group out there, the Nazi’s still shake a finger and the FDA is still beating fear into the Masses. And while I WILL NOT tell you what you can or can’t do, I did stumble onto this cool little vintage chart of rules for Water Bath Canners that probably swam around in every kitchen back in Grandma’s day. And I will offer one bit of advice. Not a demand,. Not a threat, just advice….

If you are Canning, do what you feel most comfortable with. I’ve used a Water Bath for everything before I finally bought a Pressure Canner a year ago. I don’t add acid to my Maters. I Can potatoes religiously. And the only difference I can offer you is this one:


PC’s Can in a shorter amount of time. Example: Canning Green Beans in a Water Bath Canner can take up to 4-41/2 hours. In a PC, 25 minutes.


Yep, that’s it. If you are on unfamiliar ground where Canning goes, a PC may make you feel safer but for those of us who were taught by Grandma and those before her, we also feel just fine the Water Bath way. So when it comes to Canning, so what the hell you want. Ask for advice by finding a great support group but a great support group doesn’t bleed and spew nothing but fear. If a Jar is bad, you will smell it. Sometimes you will see it but in case your glasses are fogged that day, the smell will tell you. That’s always worked for me.

And if a recipe calls for 4 cloves of Garlic, don’t think the entire family will die if you add 10. For the love of God, folks, stop trying to duct tape everyone into the same box. winks


 

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