He says you can can tomatoes and other acid stuff using this.

http://www.cookwiththesun.com/

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On 01 Oct 2009 04:00:04 GMT, Nick Cramer >
wrote:

>He says you can can tomatoes and other acid stuff using this.
>
>http://www.cookwiththesun.com/


Raw packed. No acidification. Then he says:
"The contents of the jars will boil past the lids after a couple of
hours or so."
Which means most of the jars probably won't seal properly.
Gerry and I will have a bushel of tomatoes peeled, acidified, hot
packed in jars, processed in a BWB and labeled while this guy is
waiting for the sun to come out.
I think we'll pass.
I also wonder what Dr. Andress at the NCHFP would have to say about
this method

Ross.

wrote:
> Nick Cramer > wrote:
>
> >He says you can can tomatoes and other acid stuff using this.
> >
> >http://www.cookwiththesun.com/
>
> Raw packed. No acidification. Then he says:
> "The contents of the jars will boil past the lids after a couple of
> hours or so."
> Which means most of the jars probably won't seal properly.
> Gerry and I will have a bushel of tomatoes peeled, acidified, hot
> packed in jars, processed in a BWB and labeled while this guy is
> waiting for the sun to come out.
> I think we'll pass.
> I also wonder what Dr. Andress at the NCHFP would have to say about
> this method

Thanks, Ross. That's why I asked. Like Sgt Schultz said, "I know nothing!"

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Highly acidic products inhibit bacterial growth, but don't kill bacteria. We've all seen mold on tomato sauce jar lids.

Food safety demands that food not stay in the temperature danger zone of 40-140f. This allows rapid bacterial growth.

Setting something out in the sun is never a good idea when it comes to food.

ChefToddMohr > wrote:
> Highly acidic products inhibit bacterial growth, but don't kill
> bacteria. We've all seen mold on tomato sauce jar lids.
>
> Food safety demands that food not stay in the temperature danger zone
> of 40-140f. This allows rapid bacterial growth.
>
> Setting something out in the sun is never a good idea when it comes to
> food.

Thanks, Todd. Although the beef jerky always turned out fine. ;-/

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

In article >,
Nick Cramer > wrote:

> ChefToddMohr > wrote:
> > Setting something out in the sun is never a good idea when it comes to
> > food.
>
> Thanks, Todd. Although the beef jerky always turned out fine. ;-/

In a hot and dry climate preserves are sometimes made in the sun. Under
a screen to thwart insects.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Nick Cramer wrote:
> wrote:
>> Nick Cramer > wrote:
>>
>>> He says you can can tomatoes and other acid stuff using this.
>>>
>>> http://www.cookwiththesun.com/
>> Raw packed. No acidification. Then he says:
>> "The contents of the jars will boil past the lids after a couple of
>> hours or so."
>> Which means most of the jars probably won't seal properly.
>> Gerry and I will have a bushel of tomatoes peeled, acidified, hot
>> packed in jars, processed in a BWB and labeled while this guy is
>> waiting for the sun to come out.
>> I think we'll pass.
>> I also wonder what Dr. Andress at the NCHFP would have to say about
>> this method
>
> Thanks, Ross. That's why I asked. Like Sgt Schultz said, "I know nothing!"
>
Even if it did get as hot as fast as a regular oven, you would just be
oven canning which is not recomended partly because the dry heat doesn't
process the jars properly. :-)
Connie TC

Connie TenClay > wrote:
> [ . . . ]
> Even if it did get as hot as fast as a regular oven, you would just be
> oven canning which is not recomended partly because the dry heat doesn't
> process the jars properly. :-)

Thanks, Connie. That's why I asked.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

In article >,
Nick Cramer > wrote:

> He says you can can tomatoes and other acid stuff using this.
>
> http://www.cookwiththesun.com/

He says nothing about acidifying the tomatoes before he "processes"
them. I wouldn't do it, but I'm pretty conservative in my methods.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' > wrote:
> Nick Cramer > wrote:
>
> > He says you can can tomatoes and other acid stuff using this.
> >
> > http://www.cookwiththesun.com/
>
> He says nothing about acidifying the tomatoes before he "processes"
> them. I wouldn't do it, but I'm pretty conservative in my methods.

And with an excellent safety record, from what I've seen posted by others.
Thanks, Barb.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061