Even my metal fan has a plastic covering protecting the back panel. For me, I figure I have to pick my battles. While I do use plastic, I try to avoid heating it during use, which should help reduce outgassing and leaching. Heating plastic sometimes produces outgassing, where part of the materials vaporize. They can then be absorbed into your food, or lungs.
Similarly, when food is heated in plastic, especially acidic foods like tomatoes or fatty foods, those foods can interact with the plastic, potentially leaching compounds from the plastic into the food.
Such linings often contain bha. To Susan in above comment. The Kerr two piece canning lids that I still have do have the white coating. I am going to try a reusable lid from Lehmans. I am new to canning and some other types of preserving. I thought this post was super helpful.
Such great info and resources. Thank you. I asked Lisa Rayner of The Natural Canning Resource Book if she anythign further to say on the subject of Tattler lids and relative nutrient values of homes stored foods. Here is her reply:. I always seek out as much physical evidence as I can before writing about something—meaning, scientific studies published in peer-reviewed journals. It is one of several causes of nutrient destruction. This list might not be complete, either.
As far as Tattler lids are concerned, just because the FDA says a plastic is food-safe, that does not mean it is so. Most of the synthetic chemicals in use in modern society have never been subject to serious research on human health and the environment. To my knowledge, formaldehyde-based plastics have never been extensively tested the way bisphenol-A plastics are finally being investigated after decades of use.
People thought BPA was safe, too. I have a plastic water jug I purchased from my local natural food store made of BPA otherwise known as polycarbonate plastic maybe five years ago. Whoever created the label took very limited public information about BPA and made an untrue claim about the safety of BPA as a way to sell more jugs. Yes, the lids are made of BPA-free plastic, but that does not prove the lid plastic is safe.
If someone wants to prove if Tattler lids pose a health risk, or not, and how much of one, they can go seek the grant money, do the research, and get their research results published in a peer-reviewed journal. I honestly thought they were ceramic. What do we know about them and where can a person get them these days? The jars are available on Amazon. I did a search on thier site but could not find it.
The information regarding failure rates quoted in the post was from the Natural Canning Resource Book. I am going to take the plunge and begin canning this year, so thanks for sharing such a helpful post to get me started! I know this is late to the original post date, but I have a dehydrating question. I dehydrated some mushrooms until they were nice and crispy and put them in a canning jar, closed up the lid and left them alone for a month or so.
I opened up a jar and they are pliable and smell real strong. Not necessarily bad smelling, but a strong mushroom smell. Can I still use them or are they ruined? I guess I should have thrown in one of those oxygen packets???? If they were properly dried, they should have stayed crispy. If you think they smell edible, you could try eating one and see how it tastes and if you get sick. Crude, but effective. I generally check the jar lid within a day or so of storing dried food and look for condensation.
I lost a few things early on to mold. You get a feel for it the more you work with different foods. It is very unfortunate to run across blogs like this which lead readers to believe there is a factual basis to the subject. With regards to Tattler Reusable Canning Lids, the premise of the story is based on flawed assumptions made by Lisa Rayner in her book.
On the other hand, she never contacted anyone at our company regarding our product, and has no knowledge of the exact product we use, yet has a great amount of speculation and assumptions. Brad — so good of you to stop by! This was noted in the comments section, along with a link to an article on the NCHFP site mentioning that they do not recommend canning with rubber rings. Perhaps you could clarify exactly what was wrong?
I visited your FAQ page, and I did not find it to address my concerns. Could you clarify exactly what this plastic is? In any chemical reaction, it is extremely likely that there will be some uncombined reactants. If there are uncombined reactants, then they will likely outgas or otherwise react with other substances during the course of the lifetime of the lid, no?
The amounts should be minimal, but they are present. My former employer tried to use food grade flexible plastic tubing to transport propylene glycol mix antifreeze also food grade between solar collector and solar storage. We found over time that with the extremes in temperatures seen by the solar systems not entirely dissimilar from the temperatures seen in canning led to the degradation of the plastic. It became brittle and the compression fittings failed. In my home, I regularly reuse food grade plastic buckets.
Over time, they all become brittle. I used your lids, I had higher failure rates, and my kid damaged the first one he tried to open. Others may choose differently. I appreciate that you have a large array of anecdotal evidence and many, many people who love your products — some of my friends included. If you want to share large scale, long term research, preferably conducted by an unbiased third party, I would love to see your test results.
Instead of just stopping in and lobbing insults, give me some hard science and make me a believer. I want my readers to have the best possible information I can give them. Thank you for the opportunity to clarify. While I am not interested in a tit for tat conversation, it is important to be clear about the product.
It is absolutley true acetal copolymer contains formaledyde in trace amounts. They are very minimal, but they must be considered and any potential negative effects should be mitigated. For example, the product should not be heated above degrees fahrenheit or formaldehyde may be released. Everyone with any canning experience knows the safe temperature threshold for home food canning is no greater than degrees in a pressure canning environment.
The melt point of the plastic alone in nearly degrees, so the lids themselves would be completely destroyed at temperatures nearly degrees below the molecular breakdown temperature. Also, do not push down on the center of the flat metal lid until the jar is completely cooled. The two are not the same. Nor is it reasonable to extrapolate that since tap water in a plastic pipe for 20 years causes plastic to become brittle, it is therefore comparable to the few hours a year a plastic lid may be submerged in a water bath.
Worcester sauce was an accident from a forgotten barrel of special relish. It aged for many years in the basement of the Lea and Perrins Chemist shop. The earliest curing was actually dehydration. Early cultures used salt to help desiccate foods. Salting was common and even culinary by choosing raw salts from different sources rock salt, sea salt, spiced salt, etc. Consumers overwhelmingly preferred the red colored meat. In this mixture of salts were nitrites saltpeter.
Preservation with the use of honey or sugar was well known to the earliest cultures. Fruits kept in honey were commonplace. In ancient Greece quince was mixed with honey, dried somewhat and packed tightly into jars. The Romans improved on the method by cooking the quince and honey producing a solid texture. The same fervor of trading with India and the Orient that brought pickled foods to Europe brought sugar cane.
In northern climates that do not have enough sunlight to successfully dry fruits housewives learned to make preserves—heating the fruit with sugar. Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes.
This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can. Canning is the newest of the food preservations methods being pioneered in the s when a French confectioner, Nicolas Appert, discovered that the application of heat to food in sealed glass bottles preserved the food from deterioration. Based on Appert's methods Englishman, Peter Durand, used tin cans in Appert had found a new and successful method to preserve foods, but he did not fully understand it.
It was thought that the exclusion of air was responsible for the preservations. Some historians believe that food preservation was not only for sustenance, but also cultural. They point to numerous special occasion preserved foods that have religious or celebratory meanings. In America more and more people live in cities and procure foods commercially. They have been removed from a rural self-sufficient way of life. Yet, for many, a garden is still a welcome site. And, annually there exists a bounty crop of vegetables and fruits.
Pit cherries using a hairpin or paper clip opened up into an S shape ; some pits are easier to extract than others! You can also purchase a cherry- or olive-pitting tool at any kitchen supply outlet.
Pack into freezer-safe containers with or without sugar. Sugar protects the color and flavor of fruit during storage.
To use sugar, sprinkle pitted cherry halves with sugar and allowed to stand 30 minutes in the refrigerator, or until syrup forms. Alternatively, you can immerse the prepared cherries in unsweetened liquid such as water or apple juice, or in a sugar syrup. Pack into zipper-style freezer bags or plastic containers. Be sure to remove all air in bags before sealing. Remember that pressure canning is the only safe method of processing low—acid foods such as vegetables, meat, poultry and fish.
Dial-gauge canners must be tested for accuracy every year before the canning season. Call your local Extension service office to schedule an appointment to have your dial-gauge canner tested. When completely cool, test the lid.
It should be curved downward and should not move when pressed with a finger. If a jar is not sealed, refrigerate it and use the unspoiled food within 2 to 3 days, reprocess within 24 hours, or freeze. If liquid has been lost from sealed jars do not open them to replace it, simply plan to use these first. The food may discolor, but if sealed, and the liquid is only a little lower than the food, the food is safe. Wash, dry and store screw bands for later use. Wash food residue from the outside of the jars and rinse.
Label, showing contents, date and lot number if you canned more than one canner full that day. Store in a clean, cool, dark, dry place. Avoid storing canned foods in a warm place near hot pipes, a range or a furnace, or in direct sunlight. They lose quality in a few weeks or months, depending on the temperature, and may even spoil. Keep canned goods dry. Dampness may corrode metal lids and cause leakage so food will spoil.
For best quality, use canned foods within one year. If you decide to reprocess food from jars that did not seal, do so within 24 hours. To do this, remove the lid and check the sealing surface on the jar for tiny nicks. Change the jar if necessary, add a new treated lid and reprocess using the same processing time. Label the jars of food that have been recanned and use these foods first.
They will be softer in texture and lower in nutritional value than food processed only once. Look closely at all jars before opening them. A bulging lid or leaking jar is a sign of spoilage. When you open the jar, look for other signs such as spurting liquid and off-odor or mold. Spoiled canned foods should be discarded in a place where they will not be eaten by humans or pets. All suspect containers of spoiled, low-acid foods, including vegetables, meat, seafood and tomatoes, must be treated as having produced botulinum toxin and handled carefully in one of two ways:.
Improperly canned, low-acid foods can contain the toxin that causes botulism without showing signs of spoilage. Jars of foods that have not been properly processed must also be discarded, or if they are unsealed, open or leaking they must be detoxified and discarded as directed above even if there are no signs of spoilage. Low-acid foods are considered improperly canned if any of the following are true:.
Contact with botulinum toxin can be fatal whether it is ingested or enters through the skin. Be extremely careful not to splash or come in contact with the suspect food or liquid.
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