Are Ball Canning Recipes Safe???

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The claim: "Ball canning recipes are unsafe and no longer recommended?" Is this true? And if it is, what should you do about it?
The blog article (with links to sources of info): t.ly/rRq9k
The National Center for Home Food Preservation website: nchfp.uga.edu/
The current Ball Blue Book: amzn.to/3QnIh6u (affiliate)
The Ball Complete Book of Home Preserving: amzn.to/3DJ8Ifa (affiliate)

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Опубликовано:

8 июл 2024

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Комментарии : 20

@terrieyandall3593 7 месяцев назад

Well said, so much controversy in so many areas.....currently SOOO many unsafe practices going around. Like you stated, when in question of the safety it's just not worth it.

@sunflower2499 2 года назад

Thanks for explanations.

@Proverbs31Homestead 2 года назад

You're welcome! Thanks for watching.

@HiddenBlessingsHomestead 5 месяцев назад

Very good and much needed video! You did your research and presented it in a very impartial and straight forward way. You've got a new subscriber here.

@Proverbs31Homestead 5 месяцев назад

Thanks for following along!

@mitche499 Год назад

Thank you for your insight, it was helpful.

@Proverbs31Homestead Год назад

Thanks for watching!

@TheGhungFu Год назад

Thanks! My mantra is when I don't know the combined acidity of a recipe, pressure can it. Meats? For longer term storage I add 10% to the processing time, and, being above 2500 feet, I always can meats at 15 PSI. It's a 'better safe than sorry" approach.

@Proverbs31Homestead Год назад

Unfortunately, there is no way to guess accurately how long you should process any particular food or recipe. It takes rather extensive testing in a lab to determine this.

@TigerGardens 27 дней назад

Yes, this is true! Ball Canning recipes are not proven to be safe. How do I know? I recently asked them to share their testing data and they said they would not. "It's propietary information." So that means they don't test!

@Proverbs31Homestead 27 дней назад

No; that means they put a lot of money into their testing and don't want to share their information with competitors. Ball absolutely does their own testing. In fact, the newest edition of the Ball Blue Book includes changes that are being made due to some of Ball's recent testing.

@TigerGardens 27 дней назад

Ball Canning has not published testing data since the 1980s, my research found out. I simply asked for what they test for, and they wouldn't even tell me that. Why won't they tell what criteria they use to determine safety? Competitors? They should all be using the same standards, it would help us all! Transparency is called for here, not secrecy.

@nikilaine_ 2 года назад

I've seen "approved" recipes that call for a small amount of butter for jam (1/2 tsp.). Do you know if this is safe?

@Proverbs31Homestead 2 года назад

The USDA and The National Center for Home Food Preservation do not, as far as I know, call for butter in jam. I do not believe Ball does, either. Only certain pectin manufacturers do. Personally, I don't use the butter since it is unnecessary (scrape off the foam before or after canning and you achieve the same result).

@nikilaine_ 2 года назад

@@Proverbs31Homestead Thank you!

@Proverbs31Homestead 2 года назад

@@nikilaine_ you're welcome!

@DebFulton Год назад

Ball has been used for years why would anyone change up what they have done for years.

@Proverbs31Homestead Год назад

Ball recipes have changed over the years. As old practices are found unsafe, Ball omits certain recipes...and adds new ones. Questions arise about some of their new recipes.