toms: to pressure can or water bath?

[RozieDozie]

Originally Posted by idigbeets

Does your state issue their own regulations, e.g. in PA, we are covered under the Dept of Ag, and the local health board... I see you linked me to the federal register.

Indeed we're blessed in PA to have supports in place to allow for home certifications of kitchens/equipment etc. I hope your state catches up ! And yes, we do have to send all food items out for Ph and water testing (for acid foods). The non acid or potentially hazardous foods (lol!) like banana bread have to be tested for bacteria etc. It's like $20-50 a recipe, PITA, yea.

Beets, our state is definitely 'backward'. I linked to the fed reg because that is what our state regs refer to. The exact wording is: Individuals wishing to start a commercial foodprocessing business should become familiar with all applicable CFR sections. However, the sections of greatest interest to a commercial canned acid food operation are: and then it lists the fed links. In the class, those were duplicated as a handout.

I went to another canning class first (the wrong one) I was told to go to by mistake. It was $30 and they brought out the Ball Canning book and said "this is how to can...." HUH? LOL!

The 'cottage industry' law just passed here. It's only for baked goods and candy; they decided jam was too 'risky'. They also managed to make the process so complex and complicated that no one is exactly sure what to do or who has to be licensed....

[gardenville]

I can mine instead of water bathing for two reasons. 1 - In my opinion it is better to can to kill any bacteria or harmful contaminants that may be in the food. and 2. - The cooking time is less making it more convenient for me.

According to my canning book.

It says to can at 10 #s for 25 mins whole or half compared to 85 min water bathing.

It says 10 #s for 15 mins for juice compared to 35 minutes water bathing.

[bunkie]

excellent points gardenville!