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| I made a big pot of chicken stock over the weekend & would like to can it. I googled for info & can't find anything for water bath canning. Is it okay? If not, why not? I don't have a pressure canner & couldn't use one if I did since I have a ceramic top stove. If I can't can it, I'll freeze the broth, but then it's always frozen when I realize I need it! Thanks!
Fletcher
Wife to 1, Mom to 3 kids, 1 barn cat & 6 Barred Rock chickens
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New Member
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Low acid foods (chicken stock is low acid) MUST be processed by pressure canning.
Water bath canning can only heat the food to 212 degrees, spores of the dangerous organisms only die if heated to 240 degrees. So, waterbath canning cannot get the food hot enough.
Freeze away.
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New Member
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Thank you so much! I'll stick to freezing things.
Fletcher
Wife to 1, Mom to 3 kids, 1 barn cat & 6 Barred Rock chickens
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New Member
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Here's some more info:
The temperature at which water boils decreases with a rise in altitude. The temp drops .9F for every 500 ft of rise. Where I live, 4500 ft, water boils at 204 degrees. This is why water bath canning times are adjusted , and why a pressure cooker's pressure is adjusted for altitude.
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Why "can't" you use a pressure cooker on your ceramic stovetop? I have had a ceramic top stove for 12 years and have been canning with both a pressure cooker and a water bath canner for all that time, with great success.
Karen
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MrsKK (11/3/2009)
Why "can't" you use a pressure cooker on your ceramic stovetop? I have had a ceramic top stove for 12 years and have been canning with both a pressure cooker and a water bath canner for all that time, with great success. Are you serious!!!!???? I can't remember now where I heard it, but I was told that the canner will scratch the top, or something to do with electric stoves & not being able to regulate the heat like with gas. Of course, it's also possible that I was out to lunch the day I heard it & didn't hear/read right & I've been fooling myself all of this time.
Fletcher
Wife to 1, Mom to 3 kids, 1 barn cat & 6 Barred Rock chickens
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| The only marring I've had to the top of my stoves is from when I boiled over some maple syrup that I was cooking down (wasted that batch - drat!). It was so hot that it made a couple of pits in the surface. We had to replace our first ceramic top stove when one of the elements went bad after a stove top fire, so I'm on my second one. I have the big canning kettles that hold 7 quart jars, too, so no issues there.
Karen
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I have a weak burner I think is from over use. I just always use the front right burner! I'm going to have to check into getting a canner. I'd love to can my own stewed & diced tomatoes - especially since they had on the news last night about BPA in canned food. Sheesh!
Fletcher
Wife to 1, Mom to 3 kids, 1 barn cat & 6 Barred Rock chickens
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| What is BPA? With stewed tomatoes and diced tomatoes, you don't need to use a pressure cooker to can them, as they have high enough acidity to water bath process them. I always add a tablespoon of lemon juice or a half teaspoon of citric acid to each quart to boost the acidity, though, as some tomatoes now are less acidic than they used to be. Just to be on the safe side. It doesn't affect the flavor. I once used vinegar, though, as I had run out of lemon juice, and it didn't taste very good at all.
Karen
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BPA article:
http://www.treehugger.com/files/2009/07/is-there-bpa-in-your-home-canning.php
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