Date: November 08, 1997 11:50 AM
Author: alice (alicec@iquest.net)
Subject: Canning equipment

I used to garden and can some of the results, but not recently, but with books, I know that I can restart what needs to be done...my question

What are the sources and what exactly is needed for the art of canning...1> Where can Canning jars and lids be obtained in larger quantities..2> Which sizes of jars work best for most thing or does it vary..and why..

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Date: November 08, 1997 06:05 PM
Author: Will_richards (will_richards@hotmail.com)
Subject: Canning info


My wife can better address this, but i will give it a shot. She has gotten most of her canning Jars by buying them used. they last for ever and can be found cheap. I think she pays about$1.20 a dozen. As far as canning info goes she has an extensive library of booked marked sites and hard copies of what she thinks is necessary info. A rule of canning is take no chances, if you don't know, find out. With all the recipes and proven methods it is hard to mess up, but if you do you could die. Study and make sure you follow the rules. I have a rule that I don't eat anybodies canning, but my wifes and people she trades with. If she trades, they know what they are doing i can be sure.

Here a couple of sites.

http://ext.usu.edu/publica/foodpubs.htm

http://www.agen.ufl.edu/~foodsaf/can1.html

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Date: November 13, 1997 10:56 PM
Author: David B (db23@hotmail.com)
Subject: Canning Jars


Just ask the for the grocery manager at whatever grocery store you go to (or the manager at a Wal-Mart, etc.). They all stock a couple of boxes of Kerr jars...tell them you want to special order 'x' number of boxes.

They can get it from their suppliers a lot faster than you'll find a store that stores unlimited quantities of Kerr jars. We don't can anymore, we freeze it. With a little luck, we'll still be able to in 2000, in the meantime, I'm with you...buying jars. :)

David

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Date: November 13, 1997 11:02 PM
Author: David B (db23@hotmail.com)
Subject: Ooops...you had two questions.


I use Kerr wide-mouth quart sizes mostly, but I don't make a lot of preserves or jellies. I like to replace the Kerr lids with Ball ceramic tops. I also like the wide-mouth better than the regular Kerr narrow-mouth quart jar - it makes filling the jar easier. On the down side, I think I get better sealing with narrow rather than wide mouth.

For jellies and stuff, I'd probably use the pint size, but the only reason I can come up with is that it's what my grandmother used. :)

David B

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Date: November 14, 1997 03:37 AM
Author: Lynn (hope1@breeze.net)
Subject: canning supplies


Alice....If you buy your jars new they will cost about $7-8 a dozen, a lot of money on jars you COULD spend on other things. I go to the Salvation Army or any second hand store, garage sale, usually about 10 cents each. I try not to use mayonnaise jars, find the regular canning jars more dependable. I also try to stock up on the lids when they are on sale. First after buying used jars you will have to buy some lid/ring sets. Don't get enough to go all the way around each jar. When sealed I always remove my rings, wash the jars and rings and when dry put them all away on the shelf. Use the rings over and over that way. Stock up on the lids when they are on sale. I use both sizes of jars, for juices I like the narrow ones, can't hardly make myself put applesauce or pie mix in the narrow ones though, so I take what size I can get, and use them where I like best, suits me. The only time I reuse commercial jars is when they have the sealent inside them. I like the Laura Scudders peanut butter, the jars are great for jelly, the only thing Iput in them. Although I had a friend who canned much of her fruit in those jars. I have seen Amish do the same thing. But then, you have to be real careful about your work going to waste.

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Date: November 16, 1997 09:43 PM
Author: bea (a-bea@usa.net)
Subject: Canning how-to's


Hey Alice, For starters, buy the most up to date issue of a Ball or Kerr Canning Guide,cost about $5. They will tell you everything you will need to know. And if you need more help than that, try your county extension office ask for the home ec rep. The only problem with the home ec rep. is she will only recommend what's in her approved book. Which will not be a Kerr or Ball. Probably some form of USDA. Which is probably the best. Just depends on which state. Best one I found is Utah and Michigan.Other wise find someone in your church or a grandma nieghbor who has canned who would be willing to give you some advice. I canned 20 years ago, and just restarted. This year I canned over 200 jars of various concoctions. I have not braved the pressure cooker yet. Makes no sense to me to cooke something low-acid for more than an hour. Then after it's been on the shelf have to recook it another 20 minutes or so to make sure of no bugs (botulism).Wheres the nutrients in that? The canning guides I mentioned above will give you the low down on what equipment you will need. On buying jars. Once the gardens start putting out the fruit is the time to watch the want ads for qt and pt canning jars. I've picked up some for as little as $1 a dozen. But that doesn't include the lids or rings. Lids and rings are not that expensive, and you only need 4-5 dozen rings. It's the lids, that you need lots of as you can't reuse them. I've picked up new lids and rings at second hand grocery stores for 10-15 cents cheaper than Walmart. Walmart is a good place to get canning jars. Cost about $6 a doz. And you can layaway them if you need to. Here we have Dollar General Stores and Big Lots/Odd Lots and I've gotten canning jars for $3 a dozen. You just have to shop around. I don't recommend buying them from the grocery store unless your in a real pinch. Because they're usually a lot more expensive. Jar size is a matter of prefrense. Applesauce and pie filling go in wide mouth jars. Tomatoes can go in either wide or regular. Most jams,jellies,pickles, relishes recipes call for pint size jars. I have talked with enough people who have told me you could can jellie or jam in qt jars but I've not tried it. For that matter I've been told anything you can can in a pt jar you can can in a qt. Most relishes go in pt size. But I did some in qt jars no problem so far. I don't waste my time with half pint jars, because my family is to big. Except for the little bit I can of jam and jelly for gift giving. One word of advice, When in doubt throw it out. Hope this helps you Bea

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Date: November 24, 1997 10:31 PM
Author: Meg (jackmeis@gvi.net)
Subject: Buy both canners??


So do you recommend having reg. canner for acid and pressure for non-acid? (I have only canned tomatoes before and used a "reg." canner.). M. Meis

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Date: November 24, 1997 11:48 PM
Author: will (will_richards@hotmail.com)
Subject: pressure canners


Hi all, excuse my jumping here. I would get a couple of canners and at least one large pressure canner. My wife does not use hers now, but she will have to when the freezer quits. I plan on getting her to practice some time this winter when its cold and the kitchen is the place to be. We will have a cow in the freezer 1/1/2000 and if it looks really bad we will start canning. It will help keep our minds off the fear.

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Date: December 10, 1997 11:27 PM
Author: Bea Richards (a-bea@usa.net)
Subject: Yes and no


Hi Meg,

Sorry I don't get a chance very often to get on the forum. So forgive me for not answering you sooner.

I have both a water bath canner, and a pressure canner. I would recommend having both. But you can do without one. I'd say it depends on how much you plan to can, what size family you have. If I had room on the stove I think I'd have two of each. But I have 7 kids to feed.

Just get the pressure canner, you can use it to water bath can also, you fill it with water, bring water to boil just like a water bath, add your jars to be canned, make sure they are covered with water. Put the lid on and bring to boil like a water bather. But don't lock on the lid. You don't want to create pressure. I canned a large amount this year some 300 jars. Next year hope to double that amount. But I had my water bath canner and pressure canner both going full boil most of the summer!

My hubby bought me my pressure canner at a fire dept. rummage sale for $11.00. I bought a replacement seal and vent for it at my hardware store. It is a older model.

Took it to the county extension office home ec lady. She tested the gauge it was perfect, and said the seals where in such good shape they didn't need to be replaced. I was thrilled. The county extension home ec, will check your pressure canner gauges, free of charge. And it should be done at the beginning of the season.

Bea

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Date: November 25, 1997 08:59 AM
Author: Jim Smith (jdsmith1@hotmail.com)
Subject: Pressure Canners


I've never canned anything, but I used to work in a hardware store in the middle of farm country. MOST pressure canners need a gasket, a weight/pressure gauge, and a safety plug. We stocked probably twenty different gaskets and at least 20% of the people that needed replacement seals couldn't find them there. Without the seal, you just have a big pot. That was 25 years ago, and my guess is that there are even fewer in inventory these days.

So... My recommendation is to make sure that you have replacement gaskets and a safety plug or two. The weights don't get broken, they get lost. I've seen some imported pressure canners that don't need a gasket, but I don't know if they have other weaknesses (could a little cold water warp the metal and ruin it?). A little inexpensive insurance now could be invaluable later.

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Date: December 04, 1997 01:53 AM
Author: B. Shelter (bshelter@hotmail.com)
Subject: How Many Jars

Here's a question from a person who's never canned before. If you were gardening and trying to feed a family of 4, how many Qt. Jars would you need?Any guesses out there from experienced canners?

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Date: December 04, 1997 11:37 PM
Author: Lynn (hope1@breeze.net)
Subject: how many jars


What do you plan to can, and how many quarts jars would it take to feed your family for a day? Multiply that for the year. Myself, I would plan on eating as much fresh as possible, it's easier, and costs less not having to buy the lids to seal those jars.

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Date: December 11, 1997 12:11 AM
Author: Bea Richards (a-bea@usa.net)
Subject: Ball Canning Guide


Hi B,

I recommend you get a copy of "The Ball Blue Book." The Guide to Home Canning and Freezing. It has a pretty good guide to help you decide how much of what to grow,and can per person for a year.

Here is their snail mail address: Alltrista Corporation, Consumer Products Company, Consumer Affairs, 345 South High Street, Muncie, Indiana 47305-2326

Usually when canning season starts you can get the Blue Book, at Wal-Mart, it's usually right along side of the canning equipment. They might have them available at a Book Store. They cost about $6.00 and well worth it. It will save you time and money. It's a must for anyone who does canning or wants to learn how-to.

Bea

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Date: December 12, 1997 12:44 PM
Author: Paul Cordes (pcordes@igateway.net)
Subject: Canning Jars With Glass Lids

In the Lehman's catalog there are these canning jars with glass lids and reusable rubber seals. It says that they have been used in Europe for decades. Anyone out there use these things? What would be the downside?

Canning lids which have to be replenished always seemed to me to be the weak link in canning for any prolonged time.

Paul

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Date: December 14, 1997 05:42 AM
Author: Robert Griswold (robert@avicom.net)

We have learn and I believe with great success that dehydration and then vacuum sealing has worked very well for us. Dehydration affords the ability to storage large amount of food in small areas. We can put about 45 full sized carrots in a standard mason jar then vacuum seal the jar. A steamer works the best for rehydration and cooking.

At Ready Made Resources we carry Excalibur Dehydrators and professional vacu-sealers we can be reached at 1-800-627-3809.

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Date: December 14, 1997 09:03 PM
Author: Worried
Subject: Pressure canners

Can anyone suggest a source for the ALL AMERICAN pressure canner? Any mailorder sources? The best prices? Sources for canning lids?

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Date: January 29, 1998 06:01 PM
Author: AnnZavala (Anncats@USA.net)
Subject: steaming


Anyone else have any success with the steamers that have water in the bottom, a place t put the jars and then what looks like an inverted pot top placed over the jars - the steam cuts the time needed to can fruits down by almost 1/2. I've done the water bath and the steam and MUCH prefer the steam back. i think these steamers are available through Renovator's supply, they have an 1-800 number and cost around 40 dollars.

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