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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Any 'canners' Out There?
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102 posts in this topic

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kareng    1,992

I know nothing about canning and wasn't going to read this thread....but you Canners are funny!  Who knew you had an official song and everything!  :D

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love2travel    396

I know nothing about canning and wasn't going to read this thread....but you Canners are funny!  Who knew you had an official song and everything!  :D

You just never know what you might find when you dig deep... :lol:

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kareng    1,992

 

there are no words...........

Just imaging Ken, in a Hawaiian shirt, do this dance! :)

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notme!    287

i just figured him for the guy with the hat at the end....  those girls *hate* that hat.  i think every one of them kicked it  ^_^

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howlnmad    11

Ken, have any suggestions on a heat source for canning out of doors?  big enough to get the temp high enough.

The base to a turkey fryer will produce enough heat to get the job done.

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howlnmad    11

Ken,

 Just out of curiosity, what happens if you over process something. Say the reipe calls for 15 minutes at 10 pounds but you go for 20, what would be the results?

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frieze    114

The base to a turkey fryer will produce enough heat to get the job done.

lol.that is what we had thought of so far....

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notme!    287

update:  bread and butter pickles (hub's grammy's recipe - it's awesome if anyone needs a good one)  turned out very well - did not break any jars, but i chickened out of quarts  :P just made a bunch of pint jars.  with grape leaves in them <boy, i hope that is really a grapevine........  my crazy neighbor says it is, it looks like a grapevine.  just for safety's sake, i ate one.  yesterday.  and i'm still ok so at least i know i'm not going to kill anyone.  death by pickles:  bwah hahahahhahaaaaaaa!!!!

 

have some half-sours brining that i'm going to take up to the polish/german experts to get their opinions  :)  vacuum sealed a bunch of beans for the freezer.......  

 

yes, love2, i love those jars of good stuff, even to look at!  thought of you as i'm gathering a bunch of stuff from the pantry to take up with us as 'gifts' -  it's so funny people like home-canned stuff so well :)  

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kenlove    43

When I taught in Guam, we had to use they little iawatani gas  table top burners. It took two cans of gas to get up to 11 lbs of pressure and it took a long time  but it worked.  Usually you can find them in Oriental markets

 

Ken, have any suggestions on a heat source for canning out of doors?  big enough to get the temp high enough.

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kenlove    43

baby food? Mush?  Its over cooked no matter what you call it. Still edible but mush

Ken,

 Just out of curiosity, what happens if you over process something. Say the reipe calls for 15 minutes at 10 pounds but you go for 20, what would be the results?

 

 

Ken,

 Just out of curiosity, what happens if you over process something. Say the reipe calls for 15 minutes at 10 pounds but you go for 20, what would be the results?

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kenlove    43

well with some of my classes I can really understand death by pickles!    ( they are so good and I eat too much!)  :)

update:  bread and butter pickles (hub's grammy's recipe - it's awesome if anyone needs a good one)  turned out very well - did not break any jars, but i chickened out of quarts  :P just made a bunch of pint jars.  with grape leaves in them <boy, i hope that is really a grapevine........  my crazy neighbor says it is, it looks like a grapevine.  just for safety's sake, i ate one.  yesterday.  and i'm still ok so at least i know i'm not going to kill anyone.  death by pickles:  bwah hahahahhahaaaaaaa!!!!

 

have some half-sours brining that i'm going to take up to the polish/german experts to get their opinions   :)   vacuum sealed a bunch of beans for the freezer.......  

 

yes, love2, i love those jars of good stuff, even to look at!  thought of you as i'm gathering a bunch of stuff from the pantry to take up with us as 'gifts' -  it's so funny people like home-canned stuff so well :)

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notme!    287

well with some of my classes I can really understand death by pickles!    ( they are so good and I eat too much!)  :)

lolz!  

 

i am still pickling - the half-sours went over very well - they keep nicely in the fridge for a few weeks if you cut the brine with half water when they are the desired 'sour' - 36-72 hrs is the pickling time depending on your taste.  that was just water, salt, garlic, dill.  the polish nj people approved :)  

 

i'm putting some chow-chow up today or tomorrow - it calls for the stuff to be salted for several hours but i don't want to leave it overnight because it will get too soft.  i have to COMMIT lolz - we also have jalapenos coming in - so i can make some sweet chow-chow and some spicy hot :)

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kenlove    43

Sounds like you have your hands full with all these goodies. I"m on the road and have not had a chance to can much of anything. Did buy some great fermented pickles and kraut from some company called sonoma brinery I think it was. Really good.  Can't get back in the kitchen until Sept. for a couple of weeks then  head to the Philippines and Japan through Nov.  When I get back aorund thanksgiving I go in for knee replacement and get grounded for 2 months. Then I can pickle again!

 

 

 

 

lolz!  

 

i am still pickling - the half-sours went over very well - they keep nicely in the fridge for a few weeks if you cut the brine with half water when they are the desired 'sour' - 36-72 hrs is the pickling time depending on your taste.  that was just water, salt, garlic, dill.  the polish nj people approved :)

 

i'm putting some chow-chow up today or tomorrow - it calls for the stuff to be salted for several hours but i don't want to leave it overnight because it will get too soft.  i have to COMMIT lolz - we also have jalapenos coming in - so i can make some sweet chow-chow and some spicy hot :)

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kenlove    43

love chowchow!

Maybe we should all have a trading circle -- We do bread and butter baby zuchinni since  its hard to get  decent  pickling cucumbers in Hawaii. When we do, I usually buy them all! 

 

Chow Chow yesterday. 11 and 1/2 pints with no casualties. WOOT WOOT :D

 

Bread and butter pickles today and hopefully beets tomorrow.

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notme!    287

love chowchow!

 

out of all the things we pickle/can, this is the most requested.  i have to hide the jars and give them as 'rewards' lolz.  none for my brother. hahahaaaaa!  :D

 

we *should* have a trade - you probably have something exotic to trade!  the bread & butter pickles are the UGLIEST things i have ever seen in a jar (barring anything in a mad scientist's lab lolz)  haven't tasted them yet.  mainly because after 16 jars i am sick of looking at them ;)  only one of them didn't seal and it's in the fridge.  i'll taste them when we're friends again   <_<   oh, and we used the grape leaves in them again.  i'm not dead yet so i guess they were really grape leaves.  (now i want to stuff them!)  

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kenlove    43

glad your  using grape leaves -- they work great and YES -- you can stuff them afterwards. I make all sorts of dolmades. do have all sorts of exotic stuff but  wont be around  until the first week of Sept.   tomorrow   maui.

must have been very wicked  sinc ei sure  get no rest

 

 

 

out of all the things we pickle/can, this is the most requested.  i have to hide the jars and give them as 'rewards' lolz.  none for my brother. hahahaaaaa!   :D

 

we *should* have a trade - you probably have something exotic to trade!  the bread & butter pickles are the UGLIEST things i have ever seen in a jar (barring anything in a mad scientist's lab lolz)  haven't tasted them yet.  mainly because after 16 jars i am sick of looking at them ;)  only one of them didn't seal and it's in the fridge.  i'll taste them when we're friends again   <_<   oh, and we used the grape leaves in them again.  i'm not dead yet so i guess they were really grape leaves.  (now i want to stuff them!)  

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notme!    287

glad your  using grape leaves -- they work great and YES -- you can stuff them afterwards. I make all sorts of dolmades. do have all sorts of exotic stuff but  wont be around  until the first week of Sept.   tomorrow   maui.

must have been very wicked  sinc ei sure  get no rest

lolz, ken, you won't know how to act, setting still for that long!!  :D

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notme!    287

When I first started canning I used this website because I could not find the Ball blue book. I hope someone finds this useful for guidelines it is basic but also includes everything to get you started. 

 

http://nchfp.uga.edu/publications/publications_usda.html

sweet - thank you babya - what are you 'putting up' this year?  :)

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kenlove    43

this is the bible if you will, The book "so easy to preserve" by the univ. of Georgia is the backbone of all the USDA regulations. Ball blue book is great too.

When I first started canning I used this website because I could not find the Ball blue book. I hope someone finds this useful for guidelines it is basic but also includes everything to get you started. 

 

http://nchfp.uga.edu/publications/publications_usda.html

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kenlove    43

very very very good point (^_^)

 

lolz, ken, you won't know how to act, setting still for that long!!   :D

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howlnmad    11

I had someone question about okra (nasty stuff). He pickled some and says that as the jars cooled, the brine reduced. Claims it was 2" low over night. I suggesred repacking and processing using more brine. He was curious if this was common and how to avoid it. Any ideas?

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notme!    287

ken, are you on the couch yet?!  we also need you to settle the headspace argument!  too much headspace or too little?  which errs on the side of caution?  i get accused of leaving more than 1/4"  or 1/8" <depending on what we are canning))  do i really need a tiny ruler lolz  :lol:

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