Canning Guide

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This topic contains 3 replies, has 3 voices, and was last updated by  Guest Here 1 month ago.

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  • #25300

    Joe Bag_O_Donuts
    Participant

    I have been canning for some time now and still eating meat (Chicken, Ground Beef, Ground Sausage and Chili) canned in 2016).  I have used this as a Guide to both Pressure and Water Bath canning https://nchfp.uga.edu/publications/publications_usda.html.  I have found it to be very useful.  One note to always follow: IF you open a can of (you name it) and it does not smell like what you canned DO NOT EAT it.  Good Luck and Stretch yourself and your preparedness skills.

  • #25588

    Littlesister
    Participant

    Bag of Donuts, I have you beat.  I had a few cans from 2013 both meat and veggies that we just finished off this year. They were still good. But I won’t let it go that long again. No issues at all with the food but the rotation somehow got messed up and I missed those cans somehow. I have been canning now for over 45 years.

    And welcome to the forum.

    • #25590

      Joe Bag_O_Donuts
      Participant

      You are generally correct and one shouldn’t let them go that long.  However, I did read that a UT team found “canned” goods from the early 1950’s that when opened passed the smell test.  The researchers tested the food items in the lab and found NO contamination.  Thank you for the welcome

  • #29544

    Guest Here
    Participant

    Thanks for the awesome post…

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