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["Lynda" <lurine AT com-pair.net>]

Pasta is about quality.  You don't end up with any pasta, you get mush or it 
dissipates into the liquid.

Cornstarch and flour because you can't get the air out properly and that 
increases the risk of spoilage.  Air is your enemy in canning.

You don't want to add things like pearl barley, either, because it continues 
to absorb liquid long after your canning is sealed and set on the shelf and 
you end up with a whole lot of barley, by volume, and not much liquid.

Generally speaking, IF you are going to can dried beans/peas, you want to 
soak them overnight and then only can max 50% beans to liquid.

Lynda
----- Original Message ----- 
From: "Leslie" <cayadopi AT yahoo.com>
To: <homestead AT lists.ibiblio.org>
Sent: Sunday, January 04, 2009 11:59 AM
Subject: [Homestead] quick Q on canning


What was the reason behind not canning,,,,

I believe the items were flour, pasta, and similar. What was the reason 
behind it?
Thanks



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