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Safe Home Canning
Canning isn't safe just by calling it safe.  It must be done safely, following tried and true and SAFE procedures.  Consider, first, what one ardent canner has to say:

Hassle Free Canning

Home Canning - A Hassle Free Method

Home Canning - A Hassle Free Method
By Apeksha Jain

All foods in their natural state contain microorganisms, such as molds, yeasts and bacteria as well as enzymes. Food spoils when these enzyme, mold, yeast and bacteria growth is not controlled. In this respect, a proper and safe home canning procedure is one of the most important methods to protect the food from being rotten. The canning method controls the growth of spoilage microorganisms, allowing us to keep food beyond its normal storage period.

Today, home canning is the most easiest and cheapest form of canning. It act as a safe and economical way to preserve quality fruits, vegetables and other foods produced in your home garden or orchard. The proper home canning method includes:

• Placing prepared food in round shaped home canning jars, which are then sealed with Ball brand or Kerr brand two-piece vacuum caps.

• Heating the filled jars to the designated temperature using the correct type of canner for the food being processed

• Processing the filled jars for the required time as stated by an up-to-date, tested recipe in order to destroy the spoilage microorganisms and inactive enzymes

• Cooling jars properly, allowing the lids to vent excess air from the jars to form a vacuum seal.

The above-mentioned method of home canning can keep your eating stuffs fresh for longer time period. You can enjoy your food with your family members anytime anywhere you want.

Simple Step For Canning Cheese

Simple Step For Canning Cheese

Cheeses are delicious stuffs to have anytime, anywhere and the recipes made from it are really yummy! Therefore, to preserve it is the great idea. If your cheese is soft, then it contains no preservatives and is more economical than commercial products for cooking purposes. These instructions yield a product that is similar to "Cheese Whiz", yet better tasting for a recipe of macaroni and cheese. This simple to do recipe for home canned cheese will keep for 2 years plus.

For this, you are required one canned evaporated milk, one-tablespoon vinegar, half tablespoon salt, one lb any processed cheese and half tablespoon dry mustard. Now melt milk and cheese in a double boiler, add rest of ingredients and mix well. Fill pint jars about ¾ full and seal. Place in boiling water bath for 10 minutes and then remove and refrigerate it. Consume whenever you want.

As per canning of hard cheese is concerned, it can be coated with paraffin. It can be stored by dipping them in melted paraffin. In this process melt the paraffin in an old pan. Now, dip the cheese in the melted stuff or get a paintbrush and paint the paraffin on the cheese. Let all the paraffin dry completely, and then dip again. After about four coats of paraffin, add a layer of cheese cloth for extra protection.

Continue dipping and drying until the paraffin does not form a smooth, thick and bubble free surface. Now, store cheese that have been coated in paraffin in the coolest spot you can find, as in a cellar or unheated room.

Remember! Cheeses that have been stored this way will last a very long time, almost indefinitely. If the paraffin ever gets a crack or bolster, re-coat it with melted paraffin.

www.canningarticles.com

Article Source: http://EzineArticles.com/?expert=Apeksha_Jain
http://EzineArticles.com/?Home-Canning---A-Hassle-Free-Method&id=1054087

Sounds good doesn't it?  It sounds simple too.  Yet, is this really what you should be doing?  There is much of value put into words here, yet there are also, it seems, strong possibilities that there are  procedures being suggested that might be best NOT followed.  Here's what an observant reader has to say:

A Rebuttal

I am a trained Master Food Preserver and Food Safety Advisor. I work at my local county extension office as Program Assistant for the Master Food Preservers program. I teach safe food preservation and have done so for the past 11 years .

Your information on canning cheese is very unsafe and dangerous. For one thing, no dairy is safe to can. Especially dangerous is your advice to use a water bath canner. There is no possible way for botulism to be destroyed in a boiling water bath canner. The milk and cheese are low acid foods, and if they could be safely canned it would require a pressure canner. If it could be safely canned, the time it would take for those items would be so long that the food would be inedible.

Please, I am asking you to remove that information. The same would go for storing the cheese in wax. Only some types of cheese would be safe to do in that manner. One that was very hard and very dry. Not something such as cheddar should be done in this manner.

Linda
MFP Program Assistant

The Lesson to be learned: DON'T believe everything you read.  Research!  Study!  Reference more than one source!  Check with those who possess known, reliable expertise!  Err on the side of safety rather than of convenience.  And if you come across what you feel to be erroneous advice, it wouldn't hurt to point that out.  That's exactly what Linda has done.  It just might be a lifesaving warning for someone who doesn't recognize the potential danger in what is being said. 

Caution!

We warn you that the canning advice presented here may need to be further researched.  Store-It Foods shares it in the hopes that it will serve as a reminder that, when it comes to food safety, care always need to be taken in the handling and processing of food.


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