Tuesday, January 28, 2014

Boiling Home - Canned Foods!

Taken from the March / April 2010 Backwoods Home Magazine.

"Ask Jackie

Boiling home-canned foods

Have always seen specific instructions to be sure to boil home canned vegetables for a certain number of minutes before using or even tasting them.  Is it necessary to boil home canned meats and soup stocks before using them? 

Ruth Marvin 
Goldendale, Washington 

Yes, it is recommended that we bring canned vegetables and meats up to a boiling temperature and hold them there for 10-15 minutes.... just to be sure that any possible bacteria is killed.  This can be done in the oven on the stovetop, or by frying 

Jackie " 

Thank you to our wonderful customers who have been passing along viable information and safety tips.  We sincerely appreciate the help.  


No comments: