Is pH stable after canning?
I just heard that the Extension folks have found that pH does not stay stable after canning (guess this came out in 2008 or so). Have you heard about this, and what implications would that have on our home canning? At first it sounded dire, but the more I think about it, the more I think we should still be fine as long as we processed at the correct pressure and for the correct time in the first place. I sure don’t want to have to restrict myself to “official” recipes only.
Cave Junction, Oregon
As long as you process at the correct pressure and time, your home canning will be fine. There are always new scientific “findings” that seem to be meant to alarm the public. — Jackie
Dehydrating frozen vegetables
Have you ever dried frozen veggies?
Gig Harbor, Washington
Yes. It works quite well, especially with corn, peas, and broccoli. Not so hot with carrots and green beans that tend to get a little tough. They are good enough for stews and soups, however. Just thaw them and proceed as if they were fresh. — Jackie
With Thanksgiving coming soon, and turkey prices will be very low in my area, could you give hints for canning? I’d like to can larger chunks, but with some flavoring added. Are there some seasoning not favorable to canning? Such as bitterness, and increased strength? How different is already roasted, vs. cold raw pack? I’m by myself so pints sounds better for my use.
That’s a great idea and one I use nearly every year; buying several turkeys on a very good sale before holidays. What I usually do is to bake the turkey until it is partially done; so that you can handle the meat easily. Then cool the turkey and cut the meat off the bone into chunks/slices/dices to suit you. In bowls, separate the types of meat. When done, place the turkey carcass in a large stockpot. If you need to, cut it up to fit in one or more pots. Cover with water. Add salt, pepper, a bit of sage, onion powder, and any other spices you wish. Sage can get bitter from canning, so don’t overdo that. Simmer the bones/meat for about an hour, then strain off the broth and taste. If it needs more salt or seasonings, add them. While you bring it back to a boil in another pot, pack the turkey meat in jars, leaving 1 inch of headspace. Cover with boiling broth, leaving 1 inch of headspace. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure. If you live at an altitude above 12,00 feet, consult your canning book for directions on increasing your pressure to suit your altitude, if necessary.
I nearly always process my poultry like that, sometimes substituting simmering the meat to roasting it, depending on the size of the bird (turkey vs. chicken). I have also raw packed, to save time, but the meat tends to “blob” at the bottom of the jars and the broth is not as attractive. The taste is good, however. — Jackie