Posted: 3/19/2013 10:16:14 AM EDT
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Typing on my kindle fire so ill make this short.
I have seen pressure canning methods and vacuum sealing methods. Is one better than the other for certain situations? The vacuum sealing that I have takes seconds to do. Its basically an accessory for the vacuum bag sealer that fits on jars and seals them. Is it okay to can items that need used? For example we have some Chicken breast that has been in the freezer for a while. Would it be okay to go ahead and can it instead of leaving it in the freezer for a long time? If so does it need prepared first if i vacuum seal it? I wat he'd video showing raw chicken being canned but since it was pressure canned it seemed to cook a bit on its own. Thanks for any help! |
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Quoted:
Typing on my kindle fire so ill make this short. I have seen pressure canning methods and vacuum sealing methods. Is one better than the other for certain situations? The vacuum sealing that I have takes seconds to do. Its basically an accessory for the vacuum bag sealer that fits on jars and seals them. Is it okay to can items that need used? For example we have some Chicken breast that has been in the freezer for a while. Would it be okay to go ahead and can it instead of leaving it in the freezer for a long time? If so does it need prepared first if i vacuum seal it? I wat he'd video showing raw chicken being canned but since it was pressure canned it seemed to cook a bit on its own. Thanks for any help! many factors will affect what method you choose. vacuum sealing is more for dry goods. pressure canning is for foods which are low in acidity or are prone to spoilage when using hot bath method. hot bath method is great for foods high in acidity. chicken ( any meat) will keep for longer if canned vs vac sealing |
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Quoted:
Typing on my kindle fire so ill make this short. I have seen pressure canning methods and vacuum sealing methods. Is one better than the other for certain situations? The vacuum sealing that I have takes seconds to do. Its basically an accessory for the vacuum bag sealer that fits on jars and seals them. Is it okay to can items that need used? For example we have some Chicken breast that has been in the freezer for a while. Would it be okay to go ahead and can it instead of leaving it in the freezer for a long time? If so does it need prepared first if i vacuum seal it? I wat he'd video showing raw chicken being canned but since it was pressure canned it seemed to cook a bit on its own. Thanks for any help! many factors will affect what method you choose. vacuum sealing is more for dry goods. pressure canning is for foods which are low in acidity or are prone to spoilage when using hot bath method. hot bath method is great for foods high in acidity. chicken ( any meat) will keep for longer if canned vs vac sealing whats the difference between air being sucked out vs using pressure, i guess that is what I am wondering. When I say vacuum sealing i dont mean the bags and all that, just to be clear. here is a video of the vacuum method im curious about... here |
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The difference is one heats the jar and food at high temps to kill bacteria... Air does not cause food to spoil, bacteria does, bacteria is killed with heat. Air causes food to go stale. (I know this is an oversimplification) thats actually perfect. Basically with a raw food like meat you want to kill any and all bacteria lack of air is not enough. I did see a video of a lady making a meat stew, once it was complete she put it in jars and just used the vacuum jar sealer. I suppose that would be fine as long as everything was cooked to temp for the appropriate amount if time. Raw meat would be totally different. |
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I would suggest only using the vacuum method only for dry foods like dehydrated fruit, rice, beans etc.
Pressure canning keeps meat, stews, etc good for years. No matter how cooked the food, there is still bacteria in the air and on the jar that will only be killed with heat an pressure. |
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I would suggest only using the vacuum method only for dry foods like dehydrated fruit, rice, beans etc. Pressure canning keeps meat, stews, etc good for years. No matter how cooked the food, there is still bacteria in the air and on the jar that will only be killed with heat an pressure. probably right. thanks for your help! |
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The food safety bible
Link http://nchfp.uga.edu/how/can_home.html |
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The difference is one heats the jar and food at high temps to kill bacteria... Air does not cause food to spoil, bacteria does, bacteria is killed with heat. Air causes food to go stale. (I know this is an oversimplification) thats actually perfect. Basically with a raw food like meat you want to kill any and all bacteria lack of air is not enough. I did see a video of a lady making a meat stew, once it was complete she put it in jars and just used the vacuum jar sealer. I suppose that would be fine as long as everything was cooked to temp for the appropriate amount if time. Raw meat would be totally different. NO NO NO NO NO NO! Good way to die from botulism poisoning! |
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Typing on my kindle fire so ill make this short. I have seen pressure canning methods and vacuum sealing methods. Is one better than the other for certain situations? The vacuum sealing that I have takes seconds to do. Its basically an accessory for the vacuum bag sealer that fits on jars and seals them. Is it okay to can items that need used? For example we have some Chicken breast that has been in the freezer for a while. Would it be okay to go ahead and can it instead of leaving it in the freezer for a long time? If so does it need prepared first if i vacuum seal it? I wat he'd video showing raw chicken being canned but since it was pressure canned it seemed to cook a bit on its own. Thanks for any help! Do yourself a favor. Contact your County Extension Agent. Many offer classes on home preservation free. The life you save may be your own. Really |
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Quoted:
Quoted:
Typing on my kindle fire so ill make this short. I have seen pressure canning methods and vacuum sealing methods. Is one better than the other for certain situations? The vacuum sealing that I have takes seconds to do. Its basically an accessory for the vacuum bag sealer that fits on jars and seals them. Is it okay to can items that need used? For example we have some Chicken breast that has been in the freezer for a while. Would it be okay to go ahead and can it instead of leaving it in the freezer for a long time? If so does it need prepared first if i vacuum seal it? I wat he'd video showing raw chicken being canned but since it was pressure canned it seemed to cook a bit on its own. Thanks for any help! Do yourself a favor. Contact your County Extension Agent. Many offer classes on home preservation free. The life you save may be your own. Really I appreciate the concern. thanks for the links. |
| You might find this link helpful. Also, be sure to read her warning that is halfway down the page. |
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You might find this link helpful. Also, be sure to read her warning that is halfway down the page. thanks! |
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Couple things...
Botulism (as a bacteria) can be killed by simply cooking the food. This is what you saw when the woman made beef stew. She cooked the meat, killed any live botulism, and 'hot packed' in to jars. Products, like the stew, which contain low acidity will keep longer if hot packed in to a jar before storage. It is not long term storage, but, it will give an additional week or two on the counter, and another month or more if stored, jarred, in the fridge. However, boiling DOES NOT kill botulism SPORES. These will open and begin to allow the food to spoil. When will this happen? Depends on how many spores were present, the type of contents, acid levels, storage temperature, sunlight, etc. PRESSURE canning increasing the temperature of the water ABOVE 212 degrees. The Pressure allows the temperatures to go high enough to kill the SPORES of botulism. This method (pressure canning) allows you to store meats (and other low acid items) for long periods of times. Two years, or more, in most cases if they are out of the sun, cool, and not mishandled while stored. Vacuum sealing is a method of removing air before freezing/storing to prevent oxidation of the stored item. It does NOTHING to prevent bacteria, or mold, from damaging and spoiling the items. Vacuum sealing allows meat to store, frozen, for longer periods of time without freezer burning (dehydration is actually what causes freezer burning). Sealing the meat prevents the dry/wet cycle from working so quickly, but, the product will degrade over time. TRG |