{"id":4221,"date":"2014-08-22T03:00:15","date_gmt":"2014-08-22T07:00:15","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=4221"},"modified":"2014-08-22T03:00:15","modified_gmt":"2014-08-22T07:00:15","slug":"q-and-a-canning-corn-and-canning-meat","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2014\/08\/22\/q-and-a-canning-corn-and-canning-meat\/","title":{"rendered":"Q and A: canning corn and canning meat"},"content":{"rendered":"<p><strong>Canning corn<\/strong><\/p>\n<p><em>I need to know how to can corn without a pressure cooker. I pickle corn all the time but I want to do both.<\/em><\/p>\n<p><em>Betty Fields<\/em><br \/>\n<em>Busy, Kentucky<\/em><\/p>\n<p>Sorry, Betty, but because corn is a low-acid food you must use a pressure canner to safely can it. You can make corn relish or corn salsa using a boiling water bath canner because you use vinegar which increases the acidity. Maybe this is the year you bite the bullet and pick up a pressure canner and a copy of my book <a href=\"http:\/\/www.backwoodshome.com\/store\/files\/jc01.html\" target=\"_blank\">Growing and Canning Your Own Food<\/a> and learn how very easy and fun it is to use that pressure canner. I promise it&#8217;s totally safe! &#8212; Jackie<\/p>\n<p><strong>Canning meat<\/strong><\/p>\n<p><em>In a Amish cookbook it says to can meatballs I can boil for 3 hours after putting in jars and filling with water. I was wondering if you have or would try this Jackie? I am wanting to can a bunch of deer meat.<\/em><\/p>\n<p><em>Myla Dawes<\/em><br \/>\n<em>Oakley, Kansas<\/em><\/p>\n<p>Ouch! I have several Amish cookbooks too and always wince when the recipes give instructions for canning meats and vegetables in a boiling water bath for lengthy periods of time. It&#8217;s the &#8220;old-fashioned&#8221; way of canning but it does NOT kill botulism toxins. Only canning in a pressure canner raises the temperature of the food hot enough for this. Period. No length of boiling will do it. You MUST use a pressure canner to can that venison. Maybe this would be a good time to learn to pressure can. It is VERY easy and totally safe if you follow basic, simple instructions. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Canning corn I need to know how to can corn without a pressure cooker. I pickle corn all the time but I want to do both. Betty Fields Busy, Kentucky Sorry, Betty, but because corn is a low-acid food you must use a pressure canner to safely can it. You can make corn relish or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/4221"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=4221"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/4221\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=4221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=4221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=4221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}