Pensacola Can Can Club

Pensacola Can Can Club Promoting the art of canning & preserving food using the barn-raising or quilting-bee style of social gathering with no fees charged.

The following was borrowed from the "Home Canning" facebook site
"In North America, home canning is usually done in Mason jars, which have thicker walls than single-use commercial glass jars. Unless the food being preserved has a high acid (pH

ner, a specialized type of pressure cooker. Ordinary pressure cookers are not recommended for canning as their smaller size and the reduced thickness of the cooker wall will not allow for the correct building up and reducing time of pressure, which is factored into the overall processing time and therefore will not destroy all the harmful microorganisms. The goal in using a pressure canner is to achieve a "botulinum cook" of 121°C for 3 minutes, throughout the entire volume of canned product. Canners often incorporate racks to hold Mason jars, and pressure canners are capable of achieving the elevated temperatures needed to prevent spoilage. The most common configuration is a Mason jar with a flat lid and screw ring. The lid is generally made of plated or painted steel, with an elastomeric washer or gasket bonded to the underside of the rim. The lid also incorporates a slightly dimpled shape, which acts as an indicator of the vacuum (or lack thereof) inside a sealed jar. The ring threads onto the top of the jar over the lid to hold it in place while the jar cools after processing; the ring can be removed once a vacuum has been established in the jar. Jars are commonly in either pint or quart capacities, with two opening diameters, known as "standard" and "wide mouth"."

06/29/2020

JAR LIDS......
Back in the day the USDA recommended placing jar lids in Hot water to soften the rubber gasket prior to actually using it. The technology, materials and manufacturing process has improved over the years. The USDA Canning Guide no longer has the soaking in hot water recommendation in it. I think it's still a good idea but I no longer do it on small batch canning and have had no more sealing failures than when I did soak them in Hot Water. I've also reused the lids for canned goods that I use a lot and they almost always work a second time. I only reuse lids on items I know I will use regularly in case the seal is weaker than a new lid might provide and not last as long. In either case I store my canned goods without the rings. That way I will know if the seal fails and can throw out the contents. I have not noticed any unsealed jars so my success rate is near 100% on using the lids a second time. I'm not promoting the reuse of the lids but rather reporting on my experience doing so. Here is a link to the USDA Canning Guidelines. Its good to read and understand why and what is safe to do when canning.

I'll be teaching a Canning-101 class at Everman's Coop on Garden Street June 13th at 2:00pm. They may have a class size ...
06/03/2020

I'll be teaching a Canning-101 class at Everman's Coop on Garden Street June 13th at 2:00pm. They may have a class size restriction due to COVID-19 so if you want to go contact them and sign up quickly. We'll do some Pressure-canning and Waterbath-canning during the class. This is an Everman's Event/class and not a Can Can Club Event so you will not be able to can anything to take home.

Ever’man is pleased to offer our co-operative members and the greater Pensacola area classes and seminars that align with and further our cooperative’s mission and ends statement: Education about Health, Nutrition, and Environmental issues.

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817 S E Street
Pensacola, FL
32502

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