Monday, July 27, 2009

Carrots, Green Beans and Peas, oh my!

It's that time of year again, friends, when I take a break from kitchen and kettle to issue a public service announcement concerning the hot water bath processing of (in order of the number of questions I receive about them) carrots, green beans and peas.

Ready? There is no safe, recommended water bath processing time for non-pickled carrots, green beans or peas (and other non-acidic garden vegetables). If you are looking to can regular old plain veggies - a fine and noble activity - you're going to want a pressure canner and the recommendations of the good folks at the USDA. Pickled vegetables are another matter entirely and you can safely go about putting up quart after quart of dilly beans or pickled carrot coins for as long as your vinegar supply holds out.

For now I'm concentrating on pickling mushrooms and avoiding the siren call of raspberry jam. What's in your water bath these days?

4 comments:

Deirdre said...

I'm taking a break from canning this year because life is full of wedding planning instead. But after wedding and honeymoon and settling back into real life, I hope to get some peaches canned and in the fall I'll make some conserves.

Canning vegetables scares me too much. Dilly beans are my limit.

Meg from Drexel said...

Interesting you should write today. I thought of you this morning when I saw and article in the USA Today about the safety of canning, specifically non-acidic foods. It recommended a few resources to find safety info or just freeze the non-acidic veggies instead of venturing into pressure canning domain.

Marsha said...

Deirdre - I guess I can issue you a canning pass, what with the wedding and all! Congratulations and best wishes!

Meg - Thanks for letting me know about the USA Today article. I'll have to look that up and see what they have to say. I freeze some veggies but tend to do better with fruits for some reason. Will have to practice more I suppose.

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