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Janet · 02-09-2013, 06:35 PM posted to uk.rec.gardening

In article ,
says...

In article ,
Janet wrote:
In article ,
says...
Baz wrote:

I am going to do some beetroot, onions, tomatoes and some cucumbers
(gerkins?).

I may have missed mention of botulism; surely everybody knows that non-acid
foods need the temperature of a pressure canner to be sure?

Nope, nobody in the UK knows that. Here, Kilner jars of fruit/veg are
just filled, closed and cooked in a boiling water pan without pressure.

That is wrong.

It's the way my family did it for years. Endless bottled plums were a
winter feature of childhood.

If you look at most older books, you will see that
the recommendation is exactly as Gary said. Also, some people living
in the UK have previously lived at moderate altitudes, which makes
the requirement more important.

why? I don't follow why where they previously lived, makes any
difference later?

What's more, when we've filled jars with home made jam and put the
lid on, that's it done; we don't boil them at all.

You make entirely non-acid jam? Please post the recipe for our
amusement (if not delectation) :-)

This was a mere poke at US jam makers, who having made jam and
jarred it, then pressure can it.

The recommendation always was slightly overstated, because the main
danger comes from high-protein foods. I would very, VERY strongly
advise people not to store such things in that way without the
extra pressure or without checking the seal when using them.

You check the seal the day after sealing the jars when they are cold;
if it hasn't taken you either use the contents or reseal and boil again.
And you always, always test the airtight vaccuum seal before opening and
using the jar to use.

Janet