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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Is this a safe canning technique?
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    Is this a safe canning technique?

    lisainLR
    Sun Apr 07, 2013 10:25 am
    Newbie "Fry Cook" Poster
    I am new to canning (as in just beginning to learn) and have questions about a technique someone is suggesting for cooked beans and soups. She suggests either saving old jars and cleaning them (from grocery store bought items) or buying new ball jars then placing the cooked and still hot item in the jar and closing the lid. She states the seal will seal itself as the food inside cools and can then be stored in the refrigerator for 6 months.

    Now she is storing in the refrigerator instead of the cupboard. Does that keep this safe? It seems easy but I would also prefer not to kill the family. icon_lol.gif

    Thanks. Oh, and I am going to take a food preserving class at a local CSA this summer but thought I'd try some things out earlier if I could.
    Molly53
    Sun Apr 07, 2013 11:36 am
    Forum Host
    lisainLR wrote:
    I am new to canning (as in just beginning to learn) and have questions about a technique someone is suggesting for cooked beans and soups. She suggests either saving old jars and cleaning them (from grocery store bought items) or buying new ball jars then placing the cooked and still hot item in the jar and closing the lid. She states the seal will seal itself as the food inside cools and can then be stored in the refrigerator for 6 months.

    Now she is storing in the refrigerator instead of the cupboard. Does that keep this safe? It seems easy but I would also prefer not to kill the family. icon_lol.gif

    Thanks. Oh, and I am going to take a food preserving class at a local CSA this summer but thought I'd try some things out earlier if I could.
    Refrigeration certainly prevents the growth of spoilage organisms, Lisa. I don't know about months, though.

    I'd recommend that you take a look at these threads of interest (they're clickable links) for some great information:
    How Canning Preserves Food ~ US Cooperative Extension Service
    USDA 2009 Guide To Home Canning
    Glossary ~ Canning/Freezing/Preserving/Dehydrating
    Getting Started ~ Checking Equipment ~ Stocking Up
    Altitude Affects Canning/Bottling/Preserving
    Canners and Methods NOT Recommended and Why
    There are a great many more terrific informational threads in the Welcome thread at the top of this forum's topics list that you may be interested in.

    If you have any questions, please feel free to ask. There's always somebody around to offer assistance and we coach new home food preservers ALL the time.

    Welcome to the forum. It's very nice to meet a new friend. icon_smile.gif
    lisainLR
    Sun Apr 07, 2013 11:38 am
    Newbie "Fry Cook" Poster
    Thank you very much. I'll definitely check out those links.
    Zeldaz
    Tue Apr 09, 2013 7:25 pm
    Food.com Groupie
    No, those are not safe! Definitely take the class, or start with something like jam. The worst that can happen to jam is mold.
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