Jason on Nostr: the ability of a home pressure canner is extremely dependent on the contents and ...
the ability of a home pressure canner is extremely dependent on the contents and density of the material inside the jars.
Home canners cannot get hot or pressurized enough for pureed squashes and potatoes. You arent even supposed to can potatoes over an inch and a half in diameter, because of the density of potatoes. You need a minimum of 240°F throughout the entire jar in order to guarantee* food safety.
Self stable ghee, is not the same as melting stick of butter in a jar and cooking it under pressure. There is no safe way, except refrigeration and freezing to long term preserve butter that has not been clarified. Aside from that, trying to can oil/fat based product is a great way to burn down your damn house.
Dairy products are NOT acidic enough to ever be safely canned.
Pickled Eggs still must be refrigerated. You cannot can them and keep them shelf stable.
Soups with thickening agents, pastas, rice, and other high starch food items cannot be safely canned with home equipment.
Just fucking dont do it. Dont follow the advice of homesteading influencers, or youtubers, dont listen to the old lady down the road, read the USDA guide. It's free, it's online: https://nchfp.uga.edu/
*this is assuming you did all the prep correctly
Home canners cannot get hot or pressurized enough for pureed squashes and potatoes. You arent even supposed to can potatoes over an inch and a half in diameter, because of the density of potatoes. You need a minimum of 240°F throughout the entire jar in order to guarantee* food safety.
Self stable ghee, is not the same as melting stick of butter in a jar and cooking it under pressure. There is no safe way, except refrigeration and freezing to long term preserve butter that has not been clarified. Aside from that, trying to can oil/fat based product is a great way to burn down your damn house.
Dairy products are NOT acidic enough to ever be safely canned.
Pickled Eggs still must be refrigerated. You cannot can them and keep them shelf stable.
Soups with thickening agents, pastas, rice, and other high starch food items cannot be safely canned with home equipment.
Just fucking dont do it. Dont follow the advice of homesteading influencers, or youtubers, dont listen to the old lady down the road, read the USDA guide. It's free, it's online: https://nchfp.uga.edu/
*this is assuming you did all the prep correctly