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kbd
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#12616
08/10/2010 06:19 PM
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I'm canning corn tonight in a water bath canner. Do you think I could use the same water for the first and second batches? Also, how long do you normally process:
corn
butter beans
peas?
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Judy, unless the rules have changed since I did a lot of canning none of those can be done using the water bath method, you have to use a pressure cooker. Only veggies with high acid contents (tomatoes) can be done in a water bath. I'm sure I'll be corrected if things have changed! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Good luck.
Annie ![[Linked Image]](http://tickers.TickerFactory.com/ezt/d/4;10731;0/st/20121026/e/Back+in+SXM%21%21%21/k/3e49/event.png)
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Annie, I've just gone back to the olden days method and water bath everything. My pressure canner and I don't seem to mesh well. I've been doing it that way for many years and haven't died from botulism yet. It's not the correct method but I like it better. Are you canning much? Thanks, Judy
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I would not use a water bath for those vegetables. Anything that is low acid, which all of these are, should not be done in a water bath-they should be done in a pressure cooker, else there is a chance of botulism. Since I am afraid of pressure cookers, I solved the problem by freezing low acid veggies. But, for things that can be done in a water bath, I wouldn't see any reason not to reuse the water. As far as time-it's best to check either with a canning book or in the documents that come with the jars or lids to find out the recommended times for each type of vegetable or jam.
nibs
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Freezing low acid veggies is sooo much easier than using a pressure cooker.
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And I think frozen veggies taste much better than canned.
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For some reason, I like canned better. Plus I love seeing all those jars filled with yummy veggies. Things have a habit of getting lost in the bottom of my freezer also.
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You are right Annie, unless you pickle the corn (add vinegar and raise the acidity level) canners should always pressure cook low acid vegetables. http://www.pickyourown.org/pickledcornrelish.htmhas an explanation of why and Ohio State University produces a canning fact sheet that can <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> be found here http://ohioline.osu.edu/hyg-fact/5000/pdf/5344.pdfAnnie knows how to cook! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> How about sharing another award winning recipe with us? Please with a cherry on top... <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
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