My mom wants to make some mincemeat and this recipe from the All American book says to can in enamel cans and she is wondering why it specifies this and if anything would be wrong with using jars?
by Thranduilien
5 Comments
AutoModerator
Hi u/Thranduilien, For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
poweller65
How old is this cookbook? Also it just says to seal while hot. Does it give instructions for pressure canning? Seems very unsafe
Komotz
Old recipes like this are from a time where glass wasn’t common. It was either enamel or metal.
Puzzled_Tinkerer
Cans were called for in some older canning cookbooks. Cans don’t have a visible way to ensure they’re properly sealed, however, unlike a two-piece lid on a glass canning jar.
Unless this is an untested “cowboy canning” recipe, there absolutely has to be more to this recipe besides just what you show in your image.
Just like canning in jars, cans must be processed in a boiling water bath or pressure cooker (depending on the food). Mincemeat, especially the old fashioned type with actual meat, would have to be pressure canned.
I’d hazard a guess that the recipe refers to enamel cans because of corrosion or reaction of the ingredients with unlined tin. Glass jars are non reactive, so we don’t have to worry about that sort of thing anymore.
5 Comments
Hi u/Thranduilien,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
How old is this cookbook? Also it just says to seal while hot. Does it give instructions for pressure canning? Seems very unsafe
Old recipes like this are from a time where glass wasn’t common. It was either enamel or metal.
Cans were called for in some older canning cookbooks. Cans don’t have a visible way to ensure they’re properly sealed, however, unlike a two-piece lid on a glass canning jar.
Unless this is an untested “cowboy canning” recipe, there absolutely has to be more to this recipe besides just what you show in your image.
Just like canning in jars, cans must be processed in a boiling water bath or pressure cooker (depending on the food). Mincemeat, especially the old fashioned type with actual meat, would have to be pressure canned.
People used to [home can in tin cans](https://www.nal.usda.gov/exhibits/ipd/canning/exhibits/show/equipment/tin-cans).
I’d hazard a guess that the recipe refers to enamel cans because of corrosion or reaction of the ingredients with unlined tin. Glass jars are non reactive, so we don’t have to worry about that sort of thing anymore.