Looking for an explanation
Posted: Fri Dec 12, 2014 16:51
Friend was canning some corned beef and had asked me for some recipes and advice and she had done a lot of reading on her own and found on Morton's website they say not to use Tenderquick in canning.
She gave me the link (attached) so I could get the context of why but they offer no explanation of why. I do see that they also say not to use their table salt in canning because the calcium silicate they use to keep it from clumping can settle to the bottom of the jar in the canning process.
I'm just curious at why they would say this. I wonder if it has to do with the additives in the Tenderquick which might settle like the stuff in the table salt or is it because Tenderquick had nitrate in it and this would fall under the same reason why you don't use nitrates on bacon or is there some other reason.
I can't see how nitrites or even nitrates could pose a problem in canning given that boiling will reduce nitrate levels in vegetables by 75% and since the canning process will not exceed 240F well beneath the temperature level needed for nitrosamine formation.
I'm puzzled and curious if anyone has an explanation of why they would say this.
Thanks in advance.
http://www.mortonsalt.com/faqs/food-salt-faqs
She gave me the link (attached) so I could get the context of why but they offer no explanation of why. I do see that they also say not to use their table salt in canning because the calcium silicate they use to keep it from clumping can settle to the bottom of the jar in the canning process.
I'm just curious at why they would say this. I wonder if it has to do with the additives in the Tenderquick which might settle like the stuff in the table salt or is it because Tenderquick had nitrate in it and this would fall under the same reason why you don't use nitrates on bacon or is there some other reason.
I can't see how nitrites or even nitrates could pose a problem in canning given that boiling will reduce nitrate levels in vegetables by 75% and since the canning process will not exceed 240F well beneath the temperature level needed for nitrosamine formation.
I'm puzzled and curious if anyone has an explanation of why they would say this.
Thanks in advance.
http://www.mortonsalt.com/faqs/food-salt-faqs